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. three cheese garlic bread comes with How many oz. of meat
The suggestive nod is nodding your head up and down while suggesting an item
6oz.
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
A way to monitor guest behavior in order to withhold responsible alcohol services.

2. what kind of past is served with the baked chicken pasta - with what kind of sauce
F -Feel - L -Look - A -Ask - G -Give back
18 to 24 months
Penne - 3 cheese Alfredo
A way to monitor guest behavior in order to withhold responsible alcohol services.

3. How is hot tea prepared?
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
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Flour - three

4. How many shrimp are on the crispy shrimp entree - and How many sides are included
9 shrimp with one sidekick
Below 40 degrees
Cooked to order - black on outside
Hot - Slightly pink center

5. what size is the prime rib on the lunch prime rib sandwich and it is topped with what
6oz.
Red
Jack
7oz. - 3oz. of mushrooms

6. five steps of dinner guest service pace
Warm - Pink Center
6oz.
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment

7. What is the suggestive nod method for up selling
9oz.-11oz. lobster - 1 1/2oz. butter
Cooked to order - black on outside
The suggestive nod is nodding your head up and down while suggesting an item
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions

8. filet mignon
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
A minimum of 21 days
When a guest is underage - when a guest is visibly intoxicated
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands

9. build s garden salad in order
1) prepare yourself 2) prepare your area 3) prepare your information
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
2 bites
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment

10. recommended steak for lean firm bold meaty flavor
6oz.
Top sirloin
Jack
Seasoned - seared - and slow roasted

11. 5 juices we carry
Orange juice - cranberry - pineapple - grapefruit - tomato
20 seconds.
18 to 24 months
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.

12. recommended steak for flavor/ well marbled
Ribeye
2 - 6oz. chicken breast
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor

13. Medium
Soda - lemonade - ice or hot tea - coffe and milk
Cheddar
Warm - Pink Center
Orange juice - cranberry - pineapple - grapefruit - tomato

14. At minimum - how far can food be stored close to the ground?
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
9 shrimp with one sidekick
All food must be stored 6 inches above ground level.
9 shrimp with one sidekick

15. charred
9oz.-11oz. lobster - 1 1/2oz. butter
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Cooked to order - black on outside
Above 140 degrees

16. When is it against the law to serve alcohol?
When a guest is underage - when a guest is visibly intoxicated
7oz. - 3oz. of mushrooms
.50
HOT FOOD HOT!

17. fire grilled prawns comes with How many shrimp?
Eight
45 minutes
60 minutes
Top sirloin

18. three cheese garlic bread comes with How many oz. of meat
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
6oz.
Penne - 3 cheese Alfredo

19. when food is dropped server should check back in __________ and ___________after the first check up
All food must be stored 6 inches above ground level.
Red through - very cool center
One minute - and four minutes
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)

20. for coffee we serve _______ creamers on a ___________ plate.
2 - 6''
The suggestive nod is nodding your head up and down while suggesting an item
Flour - three
2 bites

21. What is the traffic light system?
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
A way to monitor guest behavior in order to withhold responsible alcohol services.
F -Feel - L -Look - A -Ask - G -Give back

22. garnishes for potato soup in order
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
It is longer than shoulder length
6oz.
9oz.-11oz. lobster - 1 1/2oz. butter

23. List three steps in monitoring alcohol service using the 'traffic light system'
The suggestive nod is nodding your head up and down while suggesting an item
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Below 40 degrees
Below 40 degrees

24. describe the filet mignon sandwich
Cut from end of prime rib - usually fully cooked -
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Hot - Slightly pink center

25. new york strip
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
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
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
It is longer than shoulder length

26. Ribeye
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Jack
Ribeye

27. what kind of steak do we serve?
Quat sanitizer bucket
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
HOT FOOD HOT!
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.

28. sampler plater includes...
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
18 to 24 months
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

29. you should do an entree check back within _________
The choice method is suggesting between two high end items
18 to 24 months
2 bites
A way to monitor guest behavior in order to withhold responsible alcohol services.

30. 3 tools for selling
Re-fires and Remakes.
18 to 24 months
Hand - OPEN FLAME
Think drink - dinner menu - outsert

31. List three steps in monitoring alcohol service using the 'traffic light system'
Red
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
HOT FOOD HOT!

32. adding a sidekick cost an extra?
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
It is longer than shoulder length
$2.09
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP

33. soups and salads should be prepared within __________
Jack
Hand - OPEN FLAME
4 minutes
1) prepare yourself 2) prepare your area 3) prepare your information

34. 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
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Hot - Slightly pink center
Below 40 degrees

35. At what temperature should cold food be kept?
Seasoned - seared - and slow roasted
Think drink - dinner menu - outsert
Below 40 degrees
Cool center - red interior

36. what size is the prime rib on the lunch prime rib sandwich and it is topped with what
7oz. - 3oz. of mushrooms
Warm Center - Red throughout
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Quat sanitizer bucket

37. 3 steps to guest ready preparation
Eight
$2.09
4 minutes - 10 minutes
1) prepare yourself 2) prepare your area 3) prepare your information

38. target dinner turn times
60 minutes
It is longer than shoulder length
Orange juice - cranberry - pineapple - grapefruit - tomato
2 - 6oz. chicken breast

39. All steak are __________ cut daily by our chefs and grilled over _____________
Hand - OPEN FLAME
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Seasoned - seared - and slow roasted
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp

40. Blood Rare
Red through - very cool center
4 minutes - 10 minutes
Hot - Slightly pink center
When a guest is underage - when a guest is visibly intoxicated

41. prime trio come with what size lobster tail and How many prawns
Top sirloin
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
$2.09

42. charred
Cooked to order - black on outside
Orange juice - cranberry - pineapple - grapefruit - tomato
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
The suggestive nod is nodding your head up and down while suggesting an item

43. 5 juices we carry
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
1) prepare yourself 2) prepare your area 3) prepare your information
Orange juice - cranberry - pineapple - grapefruit - tomato
4 minutes

44. Ribeye
Jack
9 shrimp with one sidekick
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Quat sanitizer bucket

45. Rare
Cooked to order - black on outside
Flour - three
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Cool center - red interior

46. beverage and bread should be delivered within ___________ appetizers delivered within __________
Cool center - red interior
4 minutes - 10 minutes
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Hand - OPEN FLAME

47. fire grilled chicken come in what size?
Re-fires and Remakes.
2 - 6oz. chicken breast
The choice method is suggesting between two high end items
6oz.

48. recommended steak for hearty and robust
Looks under the age of 30
New york strip
Cooked to order - black on outside
1) prepare yourself 2) prepare your area 3) prepare your information

49. 60 minute dinner pace in 5 steps are?
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
9oz.-11oz. lobster - 1 1/2oz. butter
1) prepare yourself 2) prepare your area 3) prepare your information
.50

50. for coffee we serve _______ creamers on a ___________ plate.
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Cooked to order - black on outside
2 - 6''