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. For checking identification - What is the F.L.A.G. system?
20 seconds.
F -Feel - L -Look - A -Ask - G -Give back
.50
Orange juice - cranberry - pineapple - grapefruit - tomato

2. What is the target turn time for lunch tables
Maximum of 3 plates
A minimum of 21 days
45 minutes
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands

3. guest should be greeted
Filet mignon
60 minutes
New york strip
As soon as possible - 2 minutes at most

4. How many shrimp are on the crispy shrimp entree - and How many sides are included
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Flour - three
9 shrimp with one sidekick
Warm Center - Red throughout

5. guest should be greeted
60 minutes
As soon as possible - 2 minutes at most
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
45 minutes

6. new york strip
Looks under the age of 30
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz

7. How is our signature prime rib prepared?
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
18 to 24 months
45 minutes
Seasoned - seared - and slow roasted

8. When serving alcohol you must ID any person who...
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Looks under the age of 30
Orange juice - cranberry - pineapple - grapefruit - tomato
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

9. prime trio come with what size lobster tail and How many prawns
One minute - and four minutes
Top sirloin
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
1) prepare yourself 2) prepare your area 3) prepare your information

10. 5 juices we carry
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Warm - Pink Center
6oz.
Orange juice - cranberry - pineapple - grapefruit - tomato

11. end cut
Cooked to order - black on outside
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Cut from end of prime rib - usually fully cooked -
One minute - and four minutes

12. sampler plater includes...
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
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
Penne - 3 cheese Alfredo
Warm - Pink Center

13. how much extra to add hot fudge to an ice cream dessert?
.50
Looks under the age of 30
$2.09
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

14. all of our beef is aged at....
$2.09
A minimum of 21 days
60 minutes
$2.09

15. large lobster tail entree comes in what sizes? and how much melted butter
9oz.-11oz. lobster - 1 1/2oz. butter
4 minutes
Red through - very cool center
$2.09

16. high noon feast includes the beverages choices of...?
Seasoned - seared - and slow roasted
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
60 minutes
Soda - lemonade - ice or hot tea - coffe and milk

17. How is hot tea prepared?
As soon as possible - 2 minutes at most
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
Hand - OPEN FLAME
60 minutes

18. Black Angus Cattle are matured from what ages?
18 to 24 months
All food must be stored 6 inches above ground level.
As soon as possible - 2 minutes at most
Below 40 degrees

19. build s garden salad in order
Flour - three
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Cool center - red interior
Soda - lemonade - ice or hot tea - coffe and milk

20. Ribeye
Hand - OPEN FLAME
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
2 - 6''
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz

21. end cut
Top sirloin
.50
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
Cut from end of prime rib - usually fully cooked -

22. adding a sidekick cost an extra?
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
$2.09
9 shrimp with one sidekick

23. all of our beef is aged at....
2 bites
A minimum of 21 days
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
The suggestive nod is nodding your head up and down while suggesting an item

24. chicken and filet cobb come with How many oz. of meat?
6oz.
Arrowhead and Pierre
All food must be stored 6 inches above ground level.
6oz.

25. Blood Rare
Red through - very cool center
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
A minimum of 21 days
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor

26. 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
Hand - OPEN FLAME
The suggestive nod is nodding your head up and down while suggesting an item
All food must be stored 6 inches above ground level.

27. top sirloin
7oz. - 3oz. of mushrooms
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Soda - lemonade - ice or hot tea - coffe and milk
2 - 6''

28. At what temperature should cold food be kept?
Jack
Below 40 degrees
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
2 - 6''

29. All towels should be kept in?
Quat sanitizer bucket
F -Feel - L -Look - A -Ask - G -Give back
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
12-16oz.

30. target dinner turn times
Soda - lemonade - ice or hot tea - coffe and milk
60 minutes
20 seconds.
4 minutes

31. What is the choice method used for up selling
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
The choice method is suggesting between two high end items
As soon as possible - 2 minutes at most
Cut from end of prime rib - usually fully cooked -

32. 2 sizes of the ribeye
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Cheddar
A minimum of 21 days
12-16oz.

33. what are a few thing to prevent cross contaminating food?
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
2 - 6oz. chicken breast

34. garnishes for potato soup in order
Warm Center - Red throughout
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
Below 40 degrees
All food must be stored 6 inches above ground level.

35. Medium rare
Red through - very cool center
Warm Center - Red throughout
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Hot - fully cooked throughout

36. two types of mineral waters we sell
Arrowhead and Pierre
HOT FOOD HOT!
Red through - very cool center
Eight

37. what kind of steak do we serve?
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
7oz. - 3oz. of mushrooms
18 to 24 months
12-16oz.

38. How many shrimp are on the crispy shrimp entree - and How many sides are included
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
A minimum of 21 days
9 shrimp with one sidekick
45 minutes

39. broken glass is thrown in what color bucket?
Above 140 degrees
Red
The suggestive nod is nodding your head up and down while suggesting an item
9oz.-11oz. lobster - 1 1/2oz. butter

40. fire grilled chicken come in what size?
2 - 6oz. chicken breast
Quat sanitizer bucket
6oz.
Flour - three

41. What is the expeditors #1 priority?
HOT FOOD HOT!
Hot - fully cooked throughout
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
6oz.

42. Medium well
Eight
2 bites
Hot - Slightly pink center
Orange juice - cranberry - pineapple - grapefruit - tomato

43. 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
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
Filet mignon

44. What is the suggestive nod method for up selling
Soda - lemonade - ice or hot tea - coffe and milk
The suggestive nod is nodding your head up and down while suggesting an item
Hot - fully cooked throughout
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands

45. large lobster tail entree comes in what sizes? and how much melted butter
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Jack
Ribeye
9oz.-11oz. lobster - 1 1/2oz. butter

46. At what temperature should cold food be kept?
Maximum of 3 plates
Eight
Below 40 degrees
A minimum of 21 days

47. At minimum - how far can food be stored close to the ground?
2 - 6oz. chicken breast
Re-fires and Remakes.
All food must be stored 6 inches above ground level.
Hot - fully cooked throughout

48. describe the filet mignon sandwich
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Top sirloin
Hot - Slightly pink center
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.

49. chicken avocado come with How many oz. of meat
2 bites
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Maximum of 3 plates
6oz.

50. five steps of dinner guest service pace
The suggestive nod is nodding your head up and down while suggesting an item
Red
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Soda - lemonade - ice or hot tea - coffe and milk