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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. What is the choice method used for up selling
6oz.
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Warm Center - Red throughout
The choice method is suggesting between two high end items

2. At what temperature should cold food be kept?
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Below 40 degrees
Think drink - dinner menu - outsert
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float

3. soups and salads should be prepared within __________
Quat sanitizer bucket
A minimum of 21 days
4 minutes
1) prepare yourself 2) prepare your area 3) prepare your information

4. What is the target turn time for lunch tables
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Arrowhead and Pierre
45 minutes
6oz.

5. At what temperature should cold food be kept?
Below 40 degrees
Hot - Slightly pink center
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Re-fires and Remakes.

6. 3 steps to guest ready preparation
Warm Center - Red throughout
1) prepare yourself 2) prepare your area 3) prepare your information
Penne - 3 cheese Alfredo
Re-fires and Remakes.

7. recommended steak for lean - naturally tender
20 seconds.
Filet mignon
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Top sirloin

8. What is the traffic light system?
Below 40 degrees
A way to monitor guest behavior in order to withhold responsible alcohol services.
Eight
Arrowhead and Pierre

9. What is the target turn time for lunch tables
45 minutes
Orange juice - cranberry - pineapple - grapefruit - tomato
Cut from end of prime rib - usually fully cooked -
Hot - fully cooked throughout

10. Medium
Penne - 3 cheese Alfredo
Jack
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Warm - Pink Center

11. At minimum - how far can food be stored close to the ground?
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
9oz.-11oz. lobster - 1 1/2oz. butter
Arrowhead and Pierre
All food must be stored 6 inches above ground level.

12. what are a few thing to prevent cross contaminating food?
Hot - fully cooked throughout
One minute - and four minutes
Cheddar
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands

13. how much extra to add hot fudge to an ice cream dessert?
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Think drink - dinner menu - outsert
.50
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)

14. what cheese come on the chicken avocado
Jack
Think drink - dinner menu - outsert
60 minutes
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp

15. prime trio come with what size lobster tail and How many prawns
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
$2.09
Soda - lemonade - ice or hot tea - coffe and milk
Warm Center - Red throughout

16. filet mignon
Warm - Pink Center
Ribeye
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

17. For checking identification - What is the F.L.A.G. system?
A minimum of 21 days
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
F -Feel - L -Look - A -Ask - G -Give back

18. adding a sidekick cost an extra?
Hot - Slightly pink center
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
$2.09
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups

19. charred
Arrowhead and Pierre
Cooked to order - black on outside
Seasoned - seared - and slow roasted
Ribeye

20. chicken avocado come with How many oz. of meat
20 seconds.
Below 40 degrees
All food must be stored 6 inches above ground level.
6oz.

21. two types of mineral waters we sell
A way to monitor guest behavior in order to withhold responsible alcohol services.
Arrowhead and Pierre
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Flour - three

22. 3 steps to guest ready preparation
Red
6oz.
It is longer than shoulder length
1) prepare yourself 2) prepare your area 3) prepare your information

23. recommended steak for lean - naturally tender
Looks under the age of 30
Filet mignon
A minimum of 21 days
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor

24. All towels should be kept in?
Eight
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
Quat sanitizer bucket
A way to monitor guest behavior in order to withhold responsible alcohol services.

25. two types of mineral waters we sell
All food must be stored 6 inches above ground level.
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.
Arrowhead and Pierre

26. garnishes for potato soup in order
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)
Arrowhead and Pierre
Above 140 degrees

27. three cheese garlic bread comes with How many oz. of meat
6oz.
Hand - OPEN FLAME
Warm Center - Red throughout
Seasoned - seared - and slow roasted

28. All towels should be kept in?
F -Feel - L -Look - A -Ask - G -Give back
Quat sanitizer bucket
6oz.
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands

29. five steps of dinner guest service pace
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
12-16oz.
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Cool center - red interior

30. sampler plater includes...
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Warm Center - Red throughout
6oz.
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders

31. What is the suggestive nod method for up selling
One minute - and four minutes
The suggestive nod is nodding your head up and down while suggesting an item
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands

32. five steps of dinner guest service pace
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Penne - 3 cheese Alfredo
Filet mignon
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz

33. When serving alcohol you must ID any person who...
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Below 40 degrees
Looks under the age of 30
Soda - lemonade - ice or hot tea - coffe and milk

34. top sirloin
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
60 minutes
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Red through - very cool center

35. target dinner turn times
New york strip
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
One minute - and four minutes
60 minutes

36. Well
It is longer than shoulder length
As soon as possible - 2 minutes at most
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Hot - fully cooked throughout

37. #1 priority in the restaurant?
Re-fires and Remakes.
7oz. - 3oz. of mushrooms
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
.50

38. charred
18 to 24 months
4 minutes - 10 minutes
Cooked to order - black on outside
Cut from end of prime rib - usually fully cooked -

39. steak quesadilla comes with a _________ tortilla - _________green onions
Re-fires and Remakes.
Flour - three
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)

40. 5 juices we carry
Orange juice - cranberry - pineapple - grapefruit - tomato
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Top sirloin
.50

41. top sirloin
2 bites
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
New york strip
The suggestive nod is nodding your head up and down while suggesting an item

42. At what temperature should hot food be kept?
Hot - fully cooked throughout
Seasoned - seared - and slow roasted
Above 140 degrees
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp

43. broken glass is thrown in what color bucket?
4 minutes
Warm Center - Red throughout
Red
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

44. all of our beef is aged at....
A minimum of 21 days
9 shrimp with one sidekick
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Quat sanitizer bucket

45. recommended steak for hearty and robust
6oz.
Quat sanitizer bucket
New york strip
Looks under the age of 30

46. large lobster tail entree comes in what sizes? and how much melted butter
9oz.-11oz. lobster - 1 1/2oz. butter
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz

47. large lobster tail entree comes in what sizes? and how much melted butter
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Above 140 degrees
The suggestive nod is nodding your head up and down while suggesting an item
9oz.-11oz. lobster - 1 1/2oz. butter

48. At minimum - how far can food be stored close to the ground?
2 - 6oz. chicken breast
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.
All food must be stored 6 inches above ground level.

49. What is the choice method used for up selling
Seasoned - seared - and slow roasted
The choice method is suggesting between two high end items
Flour - three
Cooked to order - black on outside

50. Rare
Cooked to order - black on outside
Cool center - red interior
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
9oz.-11oz. lobster - 1 1/2oz. butter