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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. charred
As soon as possible - 2 minutes at most
Cooked to order - black on outside
Orange juice - cranberry - pineapple - grapefruit - tomato
Flour - three

2. Medium
The choice method is suggesting between two high end items
12-16oz.
Warm - Pink Center
4 minutes

3. two types of mineral waters we sell
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
F -Feel - L -Look - A -Ask - G -Give back
Arrowhead and Pierre

4. 3 tools for selling
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
2 bites
Quat sanitizer bucket
Think drink - dinner menu - outsert

5. recommended steak for flavor/ well marbled
Ribeye
6oz.
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz

6. how much extra to add hot fudge to an ice cream dessert?
.50
6oz.
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float

7. adding a sidekick cost an extra?
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Above 140 degrees
$2.09
Red through - very cool center

8. How many shrimp are on the crispy shrimp entree - and How many sides are included
9 shrimp with one sidekick
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Cut from end of prime rib - usually fully cooked -
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float

9. prime trio come with what size lobster tail and How many prawns
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Quat sanitizer bucket
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Orange juice - cranberry - pineapple - grapefruit - tomato

10. How is hot tea prepared?
A minimum of 21 days
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
Quat sanitizer bucket

11. When serving alcohol you must ID any person who...
Looks under the age of 30
A way to monitor guest behavior in order to withhold responsible alcohol services.
Hand - OPEN FLAME
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders

12. your hair must be restrained when?
Seasoned - seared - and slow roasted
Cut from end of prime rib - usually fully cooked -
Red through - very cool center
It is longer than shoulder length

13. fire grilled prawns comes with How many shrimp?
All food must be stored 6 inches above ground level.
Eight
Red through - very cool center
2 bites

14. end cut
Arrowhead and Pierre
2 - 6''
HOT FOOD HOT!
Cut from end of prime rib - usually fully cooked -

15. what cheese come on the chicken avocado
Jack
Below 40 degrees
Cool center - red interior
It is longer than shoulder length

16. what kind of steak do we serve?
Warm Center - Red throughout
Orange juice - cranberry - pineapple - grapefruit - tomato
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.

17. what are a few thing to prevent cross contaminating food?
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
The suggestive nod is nodding your head up and down while suggesting an item
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
It is longer than shoulder length

18. when food is dropped server should check back in __________ and ___________after the first check up
1) prepare yourself 2) prepare your area 3) prepare your information
One minute - and four minutes
Red
Above 140 degrees

19. fire grilled prawns comes with How many shrimp?
Hot - fully cooked throughout
Eight
1) prepare yourself 2) prepare your area 3) prepare your information
9 shrimp with one sidekick

20. Well
18 to 24 months
Jack
Top sirloin
Hot - fully cooked throughout

21. philly comes with How many oz. of meat
Cool center - red interior
6oz.
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Hot - Slightly pink center

22. Medium well
$2.09
Hot - Slightly pink center
A minimum of 21 days
Top sirloin

23. Medium rare
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
4 minutes - 10 minutes
Warm Center - Red throughout
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions

24. recommended steak for flavor/ well marbled
Quat sanitizer bucket
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Cool center - red interior
Ribeye

25. 3 tools for selling
The suggestive nod is nodding your head up and down while suggesting an item
Think drink - dinner menu - outsert
All food must be stored 6 inches above ground level.
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

26. what kind of past is served with the baked chicken pasta - with what kind of sauce
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Red through - very cool center
Penne - 3 cheese Alfredo
When a guest is underage - when a guest is visibly intoxicated

27. 3 steps to guest ready preparation
12-16oz.
Eight
1) prepare yourself 2) prepare your area 3) prepare your information
2 bites

28. end cut
A minimum of 21 days
Hot - Slightly pink center
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Cut from end of prime rib - usually fully cooked -

29. when food is dropped server should check back in __________ and ___________after the first check up
Think drink - dinner menu - outsert
One minute - and four minutes
It is longer than shoulder length
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.

30. fire grilled chicken come in what size?
2 - 6oz. chicken breast
Flour - three
Penne - 3 cheese Alfredo
Top sirloin

31. What is the choice method used for up selling
The choice method is suggesting between two high end items
6oz.
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Above 140 degrees

32. what kind of past is served with the baked chicken pasta - with what kind of sauce
Penne - 3 cheese Alfredo
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Cool center - red interior
7oz. - 3oz. of mushrooms

33. 60 minute dinner pace in 5 steps are?
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
It is longer than shoulder length
18 to 24 months
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)

34. #1 priority in the restaurant?
Re-fires and Remakes.
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Looks under the age of 30

35. chicken and filet cobb come with How many oz. of meat?
When a guest is underage - when a guest is visibly intoxicated
Cheddar
6oz.
Seasoned - seared - and slow roasted

36. what size is the prime rib on the lunch prime rib sandwich and it is topped with what
7oz. - 3oz. of mushrooms
Cut from end of prime rib - usually fully cooked -
Cool center - red interior
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor

37. 5 main busser duties
6oz.
6oz.
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Cooked to order - black on outside

38. what are a few thing to prevent cross contaminating food?
It is longer than shoulder length
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Cool center - red interior
Red through - very cool center

39. recommended steak for lean firm bold meaty flavor
Top sirloin
6oz.
The choice method is suggesting between two high end items
All food must be stored 6 inches above ground level.

40. For checking identification - What is the F.L.A.G. system?
As soon as possible - 2 minutes at most
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
45 minutes
F -Feel - L -Look - A -Ask - G -Give back

41. new york strip
Below 40 degrees
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
6oz.
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz

42. all of our beef is aged at....
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
A minimum of 21 days
2 bites
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP

43. 5 main busser duties
All food must be stored 6 inches above ground level.
Think drink - dinner menu - outsert
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor

44. five steps of dinner guest service pace
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
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
4 minutes

45. What is the suggestive nod method for up selling
It is longer than shoulder length
The suggestive nod is nodding your head up and down while suggesting an item
Red
HOT FOOD HOT!

46. target dinner turn times
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
60 minutes
The suggestive nod is nodding your head up and down while suggesting an item
6oz.

47. what cheese comes on the bacon burger
Maximum of 3 plates
Jack
Cheddar
When a guest is underage - when a guest is visibly intoxicated

48. you should do an entree check back within _________
It is longer than shoulder length
2 bites
Warm - Pink Center
New york strip

49. how much extra to add hot fudge to an ice cream dessert?
Filet mignon
.50
Penne - 3 cheese Alfredo
Orange juice - cranberry - pineapple - grapefruit - tomato

50. build s garden salad in order
Arrowhead and Pierre
Penne - 3 cheese Alfredo
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)