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Restaurant General Training

Instructions:

Answer 50 questions in 15 minutes.
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Match each statement with the correct term.
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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. fire grilled chicken come in what size?
2 - 6oz. chicken breast
7oz. - 3oz. of mushrooms
Eight
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp

2. what are a few thing to prevent cross contaminating food?
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
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Ribeye

3. What is the choice method used for up selling
Ribeye
The choice method is suggesting between two high end items
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)

4. #1 priority in the restaurant?
Re-fires and Remakes.
As soon as possible - 2 minutes at most
6oz.
6oz.

5. how much extra to add hot fudge to an ice cream dessert?
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
.50
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
7oz. - 3oz. of mushrooms

6. 6 entrees included in the high noon feast
12-16oz.
HOT FOOD HOT!
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.

7. describe the filet mignon sandwich
Below 40 degrees
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
4 minutes

8. Rare
One minute - and four minutes
Maximum of 3 plates
Jack
Cool center - red interior

9. At what temperature should cold food be kept?
1) prepare yourself 2) prepare your area 3) prepare your information
Below 40 degrees
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
One minute - and four minutes

10. 5 main busser duties
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
Jack

11. List three steps in monitoring alcohol service using the 'traffic light system'
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
2 bites
12-16oz.
Warm Center - Red throughout

12. garnishes for potato soup in order
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
When a guest is underage - when a guest is visibly intoxicated
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
Orange juice - cranberry - pineapple - grapefruit - tomato

13. How is our signature prime rib prepared?
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Seasoned - seared - and slow roasted
One minute - and four minutes
Above 140 degrees

14. what kind of steak do we serve?
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Orange juice - cranberry - pineapple - grapefruit - tomato
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Cheddar

15. chicken avocado come with How many oz. of meat
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
6oz.
When a guest is underage - when a guest is visibly intoxicated
Below 40 degrees

16. build s garden salad in order
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
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

17. All steak are __________ cut daily by our chefs and grilled over _____________
Hand - OPEN FLAME
Hot - fully cooked throughout
7oz. - 3oz. of mushrooms
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP

18. broken glass is thrown in what color bucket?
Ribeye
One minute - and four minutes
Red
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz

19. Medium well
Red through - very cool center
2 - 6oz. chicken breast
Hand - OPEN FLAME
Hot - Slightly pink center

20. what size is the prime rib on the lunch prime rib sandwich and it is topped with what
7oz. - 3oz. of mushrooms
Penne - 3 cheese Alfredo
2 - 6''
Cool center - red interior

21. end cut
9 shrimp with one sidekick
Cut from end of prime rib - usually fully cooked -
Cool center - red interior
Eight

22. target dinner turn times
18 to 24 months
60 minutes
6oz.
Eight

23. 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
Looks under the age of 30
2 - 6oz. chicken breast
Red through - very cool center

24. steak quesadilla comes with a _________ tortilla - _________green onions
Cooked to order - black on outside
20 seconds.
Flour - three
12-16oz.

25. you should do an entree check back within _________
2 bites
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
2 - 6''
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)

26. Ribeye
Cooked to order - black on outside
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
9 shrimp with one sidekick
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz

27. Medium rare
The choice method is suggesting between two high end items
Warm Center - Red throughout
Flour - three
Soda - lemonade - ice or hot tea - coffe and milk

28. your hair must be restrained when?
A minimum of 21 days
6oz.
Warm Center - Red throughout
It is longer than shoulder length

29. chicken and filet cobb come with How many oz. of meat?
2 - 6''
6oz.
Re-fires and Remakes.
When a guest is underage - when a guest is visibly intoxicated

30. How long should you wash your hands for?
18 to 24 months
20 seconds.
7oz. - 3oz. of mushrooms
45 minutes

31. what cheese comes on the bacon burger
$2.09
As soon as possible - 2 minutes at most
Cheddar
Eight

32. prime trio come with what size lobster tail and How many prawns
Eight
Re-fires and Remakes.
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups

33. your hair must be restrained when?
Quat sanitizer bucket
Above 140 degrees
It is longer than shoulder length
6oz.

34. Medium
Hot - Slightly pink center
Hot - Slightly pink center
Looks under the age of 30
Warm - Pink Center

35. adding a sidekick cost an extra?
$2.09
Hand - OPEN FLAME
New york strip
Below 40 degrees

36. recommended steak for lean firm bold meaty flavor
2 bites
Top sirloin
9 shrimp with one sidekick
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

37. guest should be greeted
As soon as possible - 2 minutes at most
Cheddar
New york strip
One minute - and four minutes

38. 3 tools for selling
Think drink - dinner menu - outsert
6oz.
Red
Penne - 3 cheese Alfredo

39. when food is dropped server should check back in __________ and ___________after the first check up
Eight
One minute - and four minutes
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz

40. what cheese comes on the bacon burger
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Cheddar
7oz. - 3oz. of mushrooms

41. what cheese come on the chicken avocado
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
.50
HOT FOOD HOT!
Jack

42. for coffee we serve _______ creamers on a ___________ plate.
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
2 - 6''
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups

43. Black Angus Cattle are matured from what ages?
New york strip
Jack
F -Feel - L -Look - A -Ask - G -Give back
18 to 24 months

44. all of our beef is aged at....
Warm - Pink Center
A minimum of 21 days
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
New york strip

45. steak quesadilla comes with a _________ tortilla - _________green onions
Flour - three
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
One minute - and four minutes

46. Medium
Warm - Pink Center
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Below 40 degrees
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands

47. three cheese garlic bread comes with How many oz. of meat
Hot - fully cooked throughout
All food must be stored 6 inches above ground level.
Looks under the age of 30
6oz.

48. 6 entrees included in the high noon feast
Cheddar
All food must be stored 6 inches above ground level.
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Eight

49. When is it against the law to serve alcohol?
9oz.-11oz. lobster - 1 1/2oz. butter
Above 140 degrees
When a guest is underage - when a guest is visibly intoxicated
A way to monitor guest behavior in order to withhold responsible alcohol services.

50. Black Angus Cattle are matured from what ages?
18 to 24 months
9 shrimp with one sidekick
Warm Center - Red throughout
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz

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Restaurant General Training

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