Test your basic knowledge |

Restaurant General Training

Instructions:

Answer 50 questions in 15 minutes.
If you are not ready to take this test, you can study here.
Match each statement with the correct term.
Don't refresh. All questions and answers are randomly picked and ordered every time you load a test.

This is a study tool. The 3 wrong answers for each question are randomly chosen from answers to other questions. So, you might find at times the answers obvious, but you will see it re-enforces your understanding as you take the test each time.

1. target dinner turn times
Flour - three
60 minutes
Jack
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP

2. for coffee we serve _______ creamers on a ___________ plate.
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
Maximum of 3 plates
2 - 6''
Warm - Pink Center

3. 6 entrees included in the high noon feast
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
When a guest is underage - when a guest is visibly intoxicated
When a guest is underage - when a guest is visibly intoxicated

4. fire grilled prawns comes with How many shrimp?
Think drink - dinner menu - outsert
.50
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Eight

5. filet mignon
Eight
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
2 bites
12-16oz.

6. build s garden salad in order
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
2 bites
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
6oz.

7. soups and salads should be prepared within __________
As soon as possible - 2 minutes at most
A minimum of 21 days
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
4 minutes

8. At what temperature should cold food be kept?
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Warm Center - Red throughout
Below 40 degrees
60 minutes

9. chicken avocado come with How many oz. of meat
It is longer than shoulder length
6oz.
Penne - 3 cheese Alfredo
Hand - OPEN FLAME

10. When serving alcohol you must ID any person who...
Think drink - dinner menu - outsert
7oz. - 3oz. of mushrooms
Maximum of 3 plates
Looks under the age of 30

11. recommended steak for hearty and robust
New york strip
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Warm Center - Red throughout

12. Ribeye
As soon as possible - 2 minutes at most
Looks under the age of 30
When a guest is underage - when a guest is visibly intoxicated
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz

13. For checking identification - What is the F.L.A.G. system?
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Hot - fully cooked throughout
F -Feel - L -Look - A -Ask - G -Give back
Warm - Pink Center

14. build s garden salad in order
Orange juice - cranberry - pineapple - grapefruit - tomato
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Soda - lemonade - ice or hot tea - coffe and milk
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz

15. recommended steak for flavor/ well marbled
6oz.
Hand - OPEN FLAME
7oz. - 3oz. of mushrooms
Ribeye

16. What is the expeditors #1 priority?
Maximum of 3 plates
Orange juice - cranberry - pineapple - grapefruit - tomato
HOT FOOD HOT!
Red

17. recommended steak for lean - naturally tender
Red
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Filet mignon
2 bites

18. end cut
60 minutes
All food must be stored 6 inches above ground level.
Cut from end of prime rib - usually fully cooked -
Cooked to order - black on outside

19. At what temperature should cold food be kept?
As soon as possible - 2 minutes at most
Soda - lemonade - ice or hot tea - coffe and milk
Below 40 degrees
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.

20. what are a few thing to prevent cross contaminating food?
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
All food must be stored 6 inches above ground level.
Looks under the age of 30
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP

21. recommended steak for hearty and robust
Ribeye
New york strip
18 to 24 months
The choice method is suggesting between two high end items

22. What is the choice method used for up selling
7oz. - 3oz. of mushrooms
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
The choice method is suggesting between two high end items
Flour - three

23. what kind of past is served with the baked chicken pasta - with what kind of sauce
Penne - 3 cheese Alfredo
HOT FOOD HOT!
$2.09
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop

24. all of our beef is aged at....
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Soda - lemonade - ice or hot tea - coffe and milk
A minimum of 21 days

25. what cheese come on the chicken avocado
Jack
The choice method is suggesting between two high end items
60 minutes
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands

26. #1 priority in the restaurant?
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
F -Feel - L -Look - A -Ask - G -Give back
60 minutes
Re-fires and Remakes.

27. All steak are __________ cut daily by our chefs and grilled over _____________
Hand - OPEN FLAME
7oz. - 3oz. of mushrooms
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Red through - very cool center

28. non alcoholic beverages
4 minutes
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
Top sirloin
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.

29. Rare
The choice method is suggesting between two high end items
60 minutes
Cool center - red interior
18 to 24 months

30. soups and salads should be prepared within __________
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
60 minutes
4 minutes
Filet mignon

31. Medium well
Hot - Slightly pink center
One minute - and four minutes
Filet mignon
Re-fires and Remakes.

32. Well
Quat sanitizer bucket
The choice method is suggesting between two high end items
Hot - fully cooked throughout
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

33. Medium
$2.09
Warm - Pink Center
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Warm Center - Red throughout

34. What is the suggestive nod method for up selling
Quat sanitizer bucket
Cheddar
The suggestive nod is nodding your head up and down while suggesting an item
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz

35. Blood Rare
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Cheddar
Red through - very cool center
One minute - and four minutes

36. 3 tools for selling
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Think drink - dinner menu - outsert
Penne - 3 cheese Alfredo
As soon as possible - 2 minutes at most

37. non alcoholic beverages
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Filet mignon
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
18 to 24 months

38. How is our signature prime rib prepared?
Seasoned - seared - and slow roasted
7oz. - 3oz. of mushrooms
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Below 40 degrees

39. two types of mineral waters we sell
45 minutes
Arrowhead and Pierre
Jack
1) place one tea bag in coffee mug 2) pour hot water over tea bag 3) let steep for 5 min. Always bring a new tea bag when refilling

40. your hair must be restrained when?
Ribeye
Orange juice - cranberry - pineapple - grapefruit - tomato
It is longer than shoulder length
HOT FOOD HOT!

41. top sirloin
One minute - and four minutes
60 minutes
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
9oz.-11oz. lobster - 1 1/2oz. butter

42. recommended steak for flavor/ well marbled
Re-fires and Remakes.
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Jack
Ribeye

43. At what temperature should hot food be kept?
Ribeye
Above 140 degrees
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
12-16oz.

44. steak quesadilla comes with a _________ tortilla - _________green onions
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Re-fires and Remakes.
Flour - three
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float

45. How many shrimp are on the crispy shrimp entree - and How many sides are included
9 shrimp with one sidekick
1) prepare yourself 2) prepare your area 3) prepare your information
Arrowhead and Pierre
Jack

46. fire grilled prawns comes with How many shrimp?
4 minutes
Eight
18 to 24 months
4 minutes - 10 minutes

47. guest should be greeted
As soon as possible - 2 minutes at most
Top sirloin
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
2 - 6''

48. what cheese comes on the bacon burger
New york strip
Cheddar
Soda - lemonade - ice or hot tea - coffe and milk
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz

49. large lobster tail entree comes in what sizes? and how much melted butter
Filet mignon
Top sirloin
9oz.-11oz. lobster - 1 1/2oz. butter
New york strip

50. five steps of dinner guest service pace
9oz.-11oz. lobster - 1 1/2oz. butter
F -Feel - L -Look - A -Ask - G -Give back
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Flour - three