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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. end cut
Cut from end of prime rib - usually fully cooked -
The choice method is suggesting between two high end items
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
2 - 6''

2. for coffee we serve _______ creamers on a ___________ plate.
Cheddar
2 - 6''
F -Feel - L -Look - A -Ask - G -Give back
Quat sanitizer bucket

3. garnishes for potato soup in order
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
Penne - 3 cheese Alfredo
2 - 6''
6oz.

4. Well
Red through - very cool center
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Hot - fully cooked throughout

5. At what temperature should hot food be kept?
Think drink - dinner menu - outsert
One minute - and four minutes
New york strip
Above 140 degrees

6. What is the target turn time for lunch tables
Below 40 degrees
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
60 minutes
45 minutes

7. Ribeye
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
All food must be stored 6 inches above ground level.
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP

8. 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)
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
$2.09

9. all of our beef is aged at....
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
2 - 6oz. chicken breast
20 seconds.
A minimum of 21 days

10. When serving alcohol you must ID any person who...
60 minutes
The suggestive nod is nodding your head up and down while suggesting an item
Looks under the age of 30
Seasoned - seared - and slow roasted

11. 3 steps to guest ready preparation
1) prepare yourself 2) prepare your area 3) prepare your information
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
$2.09

12. what kind of steak do we serve?
The choice method is suggesting between two high end items
F -Feel - L -Look - A -Ask - G -Give back
$2.09
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.

13. recommended steak for lean firm bold meaty flavor
Cut from end of prime rib - usually fully cooked -
Hand - OPEN FLAME
1) prepare yourself 2) prepare your area 3) prepare your information
Top sirloin

14. describe the filet mignon sandwich
One minute - and four minutes
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Arrowhead and Pierre
Maximum of 3 plates

15. 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
New york strip
Below 40 degrees
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)

16. three cheese garlic bread comes with How many oz. of meat
6oz.
9 shrimp with one sidekick
20 seconds.
Filet mignon

17. five steps of dinner guest service pace
1) prepare yourself 2) prepare your area 3) prepare your information
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
18 to 24 months
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment

18. Black Angus Cattle are matured from what ages?
45 minutes
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
18 to 24 months
It is longer than shoulder length

19. when food is dropped server should check back in __________ and ___________after the first check up
Hot - fully cooked throughout
Red
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
One minute - and four minutes

20. guest should be greeted
Soda - lemonade - ice or hot tea - coffe and milk
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
As soon as possible - 2 minutes at most
F -Feel - L -Look - A -Ask - G -Give back

21. Medium rare
6oz.
Eight
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Warm Center - Red throughout

22. What is the suggestive nod method for up selling
A way to monitor guest behavior in order to withhold responsible alcohol services.
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
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

23. All steak are __________ cut daily by our chefs and grilled over _____________
Orange juice - cranberry - pineapple - grapefruit - tomato
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
Hand - OPEN FLAME
.50

24. your hair must be restrained when?
Filet mignon
It is longer than shoulder length
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
.50

25. what size is the prime rib on the lunch prime rib sandwich and it is topped with what
New york strip
7oz. - 3oz. of mushrooms
6oz.
20 seconds.

26. what kind of past is served with the baked chicken pasta - with what kind of sauce
Penne - 3 cheese Alfredo
The suggestive nod is nodding your head up and down while suggesting an item
Cut from end of prime rib - usually fully cooked -
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp

27. How long should you wash your hands for?
Cooked to order - black on outside
4 minutes - 10 minutes
Quat sanitizer bucket
20 seconds.

28. high noon feast includes the beverages choices of...?
18 to 24 months
Soda - lemonade - ice or hot tea - coffe and milk
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
All food must be stored 6 inches above ground level.

29. recommended steak for lean firm bold meaty flavor
Hand - OPEN FLAME
Top sirloin
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
Warm - Pink Center

30. target dinner turn times
60 minutes
Warm - Pink Center
Arrowhead and Pierre
Orange juice - cranberry - pineapple - grapefruit - tomato

31. How many shrimp are on the crispy shrimp entree - and How many sides are included
A way to monitor guest behavior in order to withhold responsible alcohol services.
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Looks under the age of 30
9 shrimp with one sidekick

32. you should do an entree check back within _________
2 bites
1) prepare yourself 2) prepare your area 3) prepare your information
When a guest is underage - when a guest is visibly intoxicated
Quat sanitizer bucket

33. 3 tools for selling
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Looks under the age of 30
Think drink - dinner menu - outsert

34. you should do an entree check back within _________
Warm Center - Red throughout
2 bites
Jack
$2.09

35. what kind of past is served with the baked chicken pasta - with what kind of sauce
Looks under the age of 30
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Cooked to order - black on outside
Penne - 3 cheese Alfredo

36. end cut
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
18 to 24 months
Cut from end of prime rib - usually fully cooked -

37. prime trio come with what size lobster tail and How many prawns
60 minutes
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Eight
Looks under the age of 30

38. adding a sidekick cost an extra?
2 - 6''
Think drink - dinner menu - outsert
45 minutes
$2.09

39. filet mignon
4 minutes - 10 minutes
Soda - lemonade - ice or hot tea - coffe and milk
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
9oz.-11oz. lobster - 1 1/2oz. butter

40. 5 juices we carry
Filet mignon
Orange juice - cranberry - pineapple - grapefruit - tomato
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Cooked to order - black on outside

41. #1 priority in the restaurant?
.50
60 minutes
Re-fires and Remakes.
Flour - three

42. How is our signature prime rib prepared?
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
1) prepare yourself 2) prepare your area 3) prepare your information
Seasoned - seared - and slow roasted
45 minutes

43. What is the traffic light system?
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Arrowhead and Pierre
20 seconds.
A way to monitor guest behavior in order to withhold responsible alcohol services.

44. Medium
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Penne - 3 cheese Alfredo
Warm - Pink Center
Filet mignon

45. large lobster tail entree comes in what sizes? and how much melted butter
Cooked to order - black on outside
Arrowhead and Pierre
The suggestive nod is nodding your head up and down while suggesting an item
9oz.-11oz. lobster - 1 1/2oz. butter

46. chicken and filet cobb come with How many oz. of meat?
6oz.
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Jack
Below 40 degrees

47. What is the traffic light system?
7oz. - 3oz. of mushrooms
Eight
A way to monitor guest behavior in order to withhold responsible alcohol services.
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor

48. garnishes for potato soup in order
12-16oz.
Orange juice - cranberry - pineapple - grapefruit - tomato
Re-fires and Remakes.
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)

49. fire grilled prawns comes with How many shrimp?
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)
Eight
Warm Center - Red throughout

50. filet mignon
60 minutes
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Seasoned - seared - and slow roasted
Think drink - dinner menu - outsert

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Restaurant General Training

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