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. your hair must be restrained when?
It is longer than shoulder length
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Penne - 3 cheese Alfredo

2. What is the expeditors #1 priority?
HOT FOOD HOT!
Top sirloin
All food must be stored 6 inches above ground level.
Below 40 degrees

3. 3 steps to guest ready preparation
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
Hand - OPEN FLAME
1) prepare yourself 2) prepare your area 3) prepare your information
Warm Center - Red throughout

4. when food is dropped server should check back in __________ and ___________after the first check up
Quat sanitizer bucket
Hand - OPEN FLAME
Arrowhead and Pierre
One minute - and four minutes

5. 6 entrees included in the high noon feast
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Cool center - red interior
HOT FOOD HOT!

6. fire grilled chicken come in what size?
Quat sanitizer bucket
12-16oz.
As soon as possible - 2 minutes at most
2 - 6oz. chicken breast

7. When serving alcohol you must ID any person who...
Looks under the age of 30
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
2 - 6''
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands

8. five steps of dinner guest service pace
4 minutes
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz

9. How long should you wash your hands for?
Looks under the age of 30
20 seconds.
Hot - fully cooked throughout
6oz.

10. What is the maximum plates a server is allowed to carry?
Hot - fully cooked throughout
45 minutes
9 shrimp with one sidekick
Maximum of 3 plates

11. all of our beef is aged at....
Ribeye
Warm - Pink Center
7oz. - 3oz. of mushrooms
A minimum of 21 days

12. recommended steak for lean - naturally tender
F -Feel - L -Look - A -Ask - G -Give back
Filet mignon
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
The choice method is suggesting between two high end items

13. At what temperature should hot food be kept?
$2.09
Maximum of 3 plates
6oz.
Above 140 degrees

14. What is the suggestive nod method for up selling
The suggestive nod is nodding your head up and down while suggesting an item
All food must be stored 6 inches above ground level.
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)

15. How is our signature prime rib prepared?
Seasoned - seared - and slow roasted
20 seconds.
6oz.
Cooked to order - black on outside

16. end cut
Cut from end of prime rib - usually fully cooked -
Hand - OPEN FLAME
Warm - Pink Center
A way to monitor guest behavior in order to withhold responsible alcohol services.

17. 3 seafood items for steak/seafood roundups
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
HOT FOOD HOT!
Orange juice - cranberry - pineapple - grapefruit - tomato
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp

18. What is the target turn time for lunch tables
45 minutes
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
60 minutes
When a guest is underage - when a guest is visibly intoxicated

19. chicken avocado come with How many oz. of meat
Soda - lemonade - ice or hot tea - coffe and milk
2 - 6''
6oz.
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp

20. Blood Rare
Red through - very cool center
F -Feel - L -Look - A -Ask - G -Give back
9oz.-11oz. lobster - 1 1/2oz. butter
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float

21. How is our signature prime rib prepared?
Cut from end of prime rib - usually fully cooked -
It is longer than shoulder length
Seasoned - seared - and slow roasted
2 - 6oz. chicken breast

22. you should do an entree check back within _________
9 shrimp with one sidekick
2 bites
Cooked to order - black on outside
Flour - three

23. high noon feast includes the beverages choices of...?
Cut from end of prime rib - usually fully cooked -
Soda - lemonade - ice or hot tea - coffe and milk
6oz.
A minimum of 21 days

24. Medium
The suggestive nod is nodding your head up and down while suggesting an item
Flour - three
Warm - Pink Center
Cooked to order - black on outside

25. 2 sizes of the ribeye
It is longer than shoulder length
12-16oz.
Cooked to order - black on outside
When a guest is underage - when a guest is visibly intoxicated

26. what are a few thing to prevent cross contaminating food?
45 minutes
18 to 24 months
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
2 - 6''

27. fire grilled prawns comes with How many shrimp?
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Eight
18 to 24 months
Arrowhead and Pierre

28. soups and salads should be prepared within __________
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Top sirloin
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
4 minutes

29. List three steps in monitoring alcohol service using the 'traffic light system'
Red through - very cool center
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Red through - very cool center
Flour - three

30. 5 juices we carry
Hot - fully cooked throughout
Orange juice - cranberry - pineapple - grapefruit - tomato
When a guest is underage - when a guest is visibly intoxicated
2 bites

31. All towels should be kept in?
6oz.
$2.09
Quat sanitizer bucket
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP

32. beverage and bread should be delivered within ___________ appetizers delivered within __________
4 minutes - 10 minutes
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
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
One minute - and four minutes

33. Rare
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Cool center - red interior
Eight
4 minutes - 10 minutes

34. recommended steak for flavor/ well marbled
Warm - Pink Center
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Ribeye
Eight

35. At what temperature should cold food be kept?
F -Feel - L -Look - A -Ask - G -Give back
2 bites
Below 40 degrees
Arrowhead and Pierre

36. what kind of past is served with the baked chicken pasta - with what kind of sauce
Looks under the age of 30
Penne - 3 cheese Alfredo
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Hand - OPEN FLAME

37. recommended steak for lean - naturally tender
6oz.
Filet mignon
The choice method is suggesting between two high end items
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

38. 60 minute dinner pace in 5 steps are?
Orange juice - cranberry - pineapple - grapefruit - tomato
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Red
New york strip

39. what kind of steak do we serve?
Red through - very cool center
One minute - and four minutes
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment

40. what size is the prime rib on the lunch prime rib sandwich and it is topped with what
It is longer than shoulder length
Warm - Pink Center
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
7oz. - 3oz. of mushrooms

41. what cheese comes on the bacon burger
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Cheddar
Filet mignon
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands

42. prime trio come with what size lobster tail and How many prawns
45 minutes
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
The choice method is suggesting between two high end items
Looks under the age of 30

43. All towels should be kept in?
Quat sanitizer bucket
2 - 6oz. chicken breast
Filet mignon
Warm - Pink Center

44. For checking identification - What is the F.L.A.G. system?
4 minutes - 10 minutes
HOT FOOD HOT!
$2.09
F -Feel - L -Look - A -Ask - G -Give back

45. all of our beef is aged at....
Jack
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
One minute - and four minutes
A minimum of 21 days

46. recommended steak for lean firm bold meaty flavor
Above 140 degrees
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Top sirloin
Hot - Slightly pink center

47. When is it against the law to serve alcohol?
Orange juice - cranberry - pineapple - grapefruit - tomato
Above 140 degrees
6oz.
When a guest is underage - when a guest is visibly intoxicated

48. #1 priority in the restaurant?
6oz.
Re-fires and Remakes.
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)

49. How long should you wash your hands for?
20 seconds.
6oz.
A way to monitor guest behavior in order to withhold responsible alcohol services.
Top sirloin

50. non alcoholic beverages
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
A minimum of 21 days
Cooked to order - black on outside
Hot - Slightly pink center