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. guest should be greeted
Maximum of 3 plates
6oz.
As soon as possible - 2 minutes at most
Ribeye

2. Medium well
Hot - Slightly pink center
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
One minute - and four minutes
New york strip

3. 5 juices we carry
Orange juice - cranberry - pineapple - grapefruit - tomato
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
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Filet mignon

4. 2 sizes of the ribeye
$2.09
Orange juice - cranberry - pineapple - grapefruit - tomato
12-16oz.
Re-fires and Remakes.

5. you should do an entree check back within _________
60 minutes
2 bites
9 shrimp with one sidekick
6oz.

6. All towels should be kept in?
Quat sanitizer bucket
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
9oz.-11oz. lobster - 1 1/2oz. butter
45 minutes

7. recommended steak for lean firm bold meaty flavor
1) prepare yourself 2) prepare your area 3) prepare your information
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Top sirloin
6oz.

8. Well
Ribeye
Hot - fully cooked throughout
Below 40 degrees
Penne - 3 cheese Alfredo

9. What is the maximum plates a server is allowed to carry?
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
2 bites
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
Maximum of 3 plates

10. top sirloin
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Soda - lemonade - ice or hot tea - coffe and milk
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP

11. for coffee we serve _______ creamers on a ___________ plate.
2 - 6''
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
As soon as possible - 2 minutes at most
Maximum of 3 plates

12. What is the choice method used for up selling
Hot - fully cooked throughout
The choice method is suggesting between two high end items
Orange juice - cranberry - pineapple - grapefruit - tomato
60 minutes

13. adding a sidekick cost an extra?
$2.09
All food must be stored 6 inches above ground level.
Jack
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz

14. 3 tools for selling
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Think drink - dinner menu - outsert
Warm - Pink Center

15. three cheese garlic bread comes with How many oz. of meat
Seasoned - seared - and slow roasted
.50
6oz.
6oz.

16. philly comes with How many oz. of meat
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Red through - very cool center
18 to 24 months
6oz.

17. 3 steps to guest ready preparation
Soda - lemonade - ice or hot tea - coffe and milk
Quat sanitizer bucket
9 shrimp with one sidekick
1) prepare yourself 2) prepare your area 3) prepare your information

18. What is the suggestive nod method for up selling
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
The suggestive nod is nodding your head up and down while suggesting an item
Hot - fully cooked throughout
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

19. filet mignon
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Top sirloin
4 minutes - 10 minutes

20. For checking identification - What is the F.L.A.G. system?
9 shrimp with one sidekick
F -Feel - L -Look - A -Ask - G -Give back
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
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.

21. List three steps in monitoring alcohol service using the 'traffic light system'
12-16oz.
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
It is longer than shoulder length
$2.09

22. 3 tools for selling
Think drink - dinner menu - outsert
One minute - and four minutes
The choice method is suggesting between two high end items
As soon as possible - 2 minutes at most

23. When is it against the law to serve alcohol?
9oz.-11oz. lobster - 1 1/2oz. butter
Cheddar
When a guest is underage - when a guest is visibly intoxicated
Penne - 3 cheese Alfredo

24. What is the expeditors #1 priority?
Hot - Slightly pink center
HOT FOOD HOT!
Red through - very cool center
All food must be stored 6 inches above ground level.

25. prime trio come with what size lobster tail and How many prawns
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
6oz.

26. Rare
Cool center - red interior
The choice method is suggesting between two high end items
Warm - Pink Center
Top sirloin

27. 6 entrees included in the high noon feast
Re-fires and Remakes.
Jack
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Eight

28. Medium
2 - 6oz. chicken breast
F -Feel - L -Look - A -Ask - G -Give back
Warm - Pink Center
45 minutes

29. recommended steak for lean firm bold meaty flavor
60 minutes
Top sirloin
Hand - OPEN FLAME
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands

30. for coffee we serve _______ creamers on a ___________ plate.
Think drink - dinner menu - outsert
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
2 - 6''
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz

31. chicken avocado come with How many oz. of meat
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
2 bites
6oz.
Cheddar

32. What is the expeditors #1 priority?
$2.09
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
A minimum of 21 days
HOT FOOD HOT!

33. 5 main busser duties
Looks under the age of 30
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
All food must be stored 6 inches above ground level.
18 to 24 months

34. target dinner turn times
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
60 minutes
Top sirloin
A minimum of 21 days

35. how much extra to add hot fudge to an ice cream dessert?
New york strip
Warm - Pink Center
7oz. - 3oz. of mushrooms
.50

36. all of our beef is aged at....
7oz. - 3oz. of mushrooms
Cheddar
A minimum of 21 days
Cooked to order - black on outside

37. 2 sizes of the ribeye
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
12-16oz.
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

38. new york strip
Top sirloin
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
The suggestive nod is nodding your head up and down while suggesting an item
Cooked to order - black on outside

39. chicken and filet cobb come with How many oz. of meat?
6oz.
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
When a guest is underage - when a guest is visibly intoxicated
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float

40. How long should you wash your hands for?
6oz.
Soda - lemonade - ice or hot tea - coffe and milk
All food must be stored 6 inches above ground level.
20 seconds.

41. Ribeye
12-16oz.
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
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Cooked to order - black on outside

42. All towels should be kept in?
Re-fires and Remakes.
Seasoned - seared - and slow roasted
7oz. - 3oz. of mushrooms
Quat sanitizer bucket

43. beverage and bread should be delivered within ___________ appetizers delivered within __________
4 minutes - 10 minutes
Looks under the age of 30
New york strip
Re-fires and Remakes.

44. two types of mineral waters we sell
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
Think drink - dinner menu - outsert
Arrowhead and Pierre
Red through - very cool center

45. prime trio come with what size lobster tail and How many prawns
9oz.-11oz. lobster - 1 1/2oz. butter
Quat sanitizer bucket
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Cool center - red interior

46. what cheese come on the chicken avocado
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
.50
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Jack

47. soups and salads should be prepared within __________
All food must be stored 6 inches above ground level.
4 minutes
A minimum of 21 days
6oz.

48. What is the choice method used for up selling
Warm - Pink Center
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
.50
The choice method is suggesting between two high end items

49. All steak are __________ cut daily by our chefs and grilled over _____________
Hand - OPEN FLAME
One minute - and four minutes
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
2 bites

50. When is it against the law to serve alcohol?
When a guest is underage - when a guest is visibly intoxicated
One minute - and four minutes
All food must be stored 6 inches above ground level.
A minimum of 21 days