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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. how much extra to add hot fudge to an ice cream dessert?
A minimum of 21 days
.50
Above 140 degrees
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions

2. What is the suggestive nod method for up selling
$2.09
Flour - three
The suggestive nod is nodding your head up and down while suggesting an item
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands

3. recommended steak for lean firm bold meaty flavor
Penne - 3 cheese Alfredo
Top sirloin
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float

4. What is the choice method used for up selling
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
6oz.
New york strip
The choice method is suggesting between two high end items

5. 3 seafood items for steak/seafood roundups
Hot - Slightly pink center
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
One minute - and four minutes
2 - 6''

6. garnishes for potato soup in order
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)
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
4 minutes - 10 minutes

7. end cut
Re-fires and Remakes.
Cut from end of prime rib - usually fully cooked -
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
2 - 6oz. chicken breast

8. filet mignon
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
All food must be stored 6 inches above ground level.
Jack
The suggestive nod is nodding your head up and down while suggesting an item

9. build s garden salad in order
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
9 shrimp with one sidekick
F -Feel - L -Look - A -Ask - G -Give back
Flour - three

10. broken glass is thrown in what color bucket?
Red
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
2 - 6''
One minute - and four minutes

11. garnishes for potato soup in order
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
2 bites
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz

12. What is the traffic light system?
A way to monitor guest behavior in order to withhold responsible alcohol services.
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
All food must be stored 6 inches above ground level.

13. adding a sidekick cost an extra?
Cool center - red interior
Ribeye
New york strip
$2.09

14. 6 entrees included in the high noon feast
Hand - OPEN FLAME
12-16oz.
F -Feel - L -Look - A -Ask - G -Give back
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

15. chicken avocado come with How many oz. of meat
The choice method is suggesting between two high end items
Think drink - dinner menu - outsert
Filet mignon
6oz.

16. 3 tools for selling
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Think drink - dinner menu - outsert
Re-fires and Remakes.
Above 140 degrees

17. chicken and filet cobb come with How many oz. of meat?
4 minutes
A way to monitor guest behavior in order to withhold responsible alcohol services.
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
6oz.

18. 3 steps to guest ready preparation
6oz.
When a guest is underage - when a guest is visibly intoxicated
1) prepare yourself 2) prepare your area 3) prepare your information
6oz.

19. 60 minute dinner pace in 5 steps are?
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
4 minutes
Below 40 degrees

20. fire grilled prawns comes with How many shrimp?
$2.09
20 seconds.
Eight
6oz.

21. All towels should be kept in?
Below 40 degrees
Quat sanitizer bucket
6oz.
All food must be stored 6 inches above ground level.

22. 5 main busser duties
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Eight
Top sirloin
.50

23. Rare
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
A minimum of 21 days
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Cool center - red interior

24. prime trio come with what size lobster tail and How many prawns
Cooked to order - black on outside
4 minutes - 10 minutes
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Eight

25. five steps of dinner guest service pace
Maximum of 3 plates
12-16oz.
Below 40 degrees
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment

26. 5 main busser duties
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
6oz.
As soon as possible - 2 minutes at most
6oz.

27. 5 juices we carry
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Orange juice - cranberry - pineapple - grapefruit - tomato
Think drink - dinner menu - outsert
One minute - and four minutes

28. 3 tools for selling
.50
Think drink - dinner menu - outsert
F -Feel - L -Look - A -Ask - G -Give back
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz

29. Medium well
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Hot - Slightly pink center
New york strip
Cut from end of prime rib - usually fully cooked -

30. How long should you wash your hands for?
7oz. - 3oz. of mushrooms
6oz.
20 seconds.
Hand - OPEN FLAME

31. What is the traffic light system?
A way to monitor guest behavior in order to withhold responsible alcohol services.
Orange juice - cranberry - pineapple - grapefruit - tomato
F -Feel - L -Look - A -Ask - G -Give back
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment

32. non alcoholic beverages
6oz.
Cheddar
4 minutes
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float

33. your hair must be restrained when?
It is longer than shoulder length
Below 40 degrees
2 - 6''
2 - 6''

34. Ribeye
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
2 - 6''
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz

35. recommended steak for lean - naturally tender
Filet mignon
Below 40 degrees
Hot - fully cooked throughout
A minimum of 21 days

36. What is the expeditors #1 priority?
Red through - very cool center
HOT FOOD HOT!
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Top sirloin

37. target dinner turn times
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
60 minutes
Penne - 3 cheese Alfredo
One minute - and four minutes

38. At what temperature should cold food be kept?
Below 40 degrees
7oz. - 3oz. of mushrooms
Penne - 3 cheese Alfredo
4 minutes - 10 minutes

39. what cheese come on the chicken avocado
Jack
Flour - three
12-16oz.
HOT FOOD HOT!

40. At minimum - how far can food be stored close to the ground?
9oz.-11oz. lobster - 1 1/2oz. butter
Ribeye
All food must be stored 6 inches above ground level.
Maximum of 3 plates

41. 5 juices we carry
The choice method is suggesting between two high end items
2 - 6''
Orange juice - cranberry - pineapple - grapefruit - tomato
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz

42. For checking identification - What is the F.L.A.G. system?
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
The suggestive nod is nodding your head up and down while suggesting an item
Hot - fully cooked throughout
F -Feel - L -Look - A -Ask - G -Give back

43. How many shrimp are on the crispy shrimp entree - and How many sides are included
4 minutes
9 shrimp with one sidekick
45 minutes
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor

44. Medium
Cool center - red interior
As soon as possible - 2 minutes at most
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Warm - Pink Center

45. you should do an entree check back within _________
2 bites
Cut from end of prime rib - usually fully cooked -
Cheddar
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz

46. charred
HOT FOOD HOT!
Cooked to order - black on outside
Quat sanitizer bucket
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.

47. 3 seafood items for steak/seafood roundups
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
Penne - 3 cheese Alfredo
F -Feel - L -Look - A -Ask - G -Give back
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp

48. soups and salads should be prepared within __________
6oz.
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
4 minutes

49. recommended steak for flavor/ well marbled
Filet mignon
2 bites
2 bites
Ribeye

50. high noon feast includes the beverages choices of...?
Cut from end of prime rib - usually fully cooked -
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Soda - lemonade - ice or hot tea - coffe and milk
2 bites