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. recommended steak for flavor/ well marbled
Looks under the age of 30
Ribeye
Cheddar
Eight

2. recommended steak for lean firm bold meaty flavor
F -Feel - L -Look - A -Ask - G -Give back
9 shrimp with one sidekick
Top sirloin
.50

3. your hair must be restrained when?
It is longer than shoulder length
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
6oz.

4. At what temperature should hot food be kept?
Above 140 degrees
Warm - Pink Center
18 to 24 months
F -Feel - L -Look - A -Ask - G -Give back

5. Well
1) prepare yourself 2) prepare your area 3) prepare your information
The suggestive nod is nodding your head up and down while suggesting an item
Hot - fully cooked throughout
Hot - Slightly pink center

6. soups and salads should be prepared within __________
Red through - very cool center
4 minutes
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Re-fires and Remakes.

7. 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
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
The suggestive nod is nodding your head up and down while suggesting an item
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions

8. How is hot tea prepared?
Seasoned - seared - and slow roasted
A minimum of 21 days
2 - 6''
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

9. What is the suggestive nod method for up selling
Below 40 degrees
Cheddar
4 minutes
The suggestive nod is nodding your head up and down while suggesting an item

10. top sirloin
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Cheddar
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Filet mignon

11. All towels should be kept in?
Warm Center - Red throughout
Looks under the age of 30
Quat sanitizer bucket
4 minutes

12. when food is dropped server should check back in __________ and ___________after the first check up
Arrowhead and Pierre
Cooked to order - black on outside
One minute - and four minutes
Think drink - dinner menu - outsert

13. All steak are __________ cut daily by our chefs and grilled over _____________
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Hand - OPEN FLAME
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
A minimum of 21 days

14. what cheese come on the chicken avocado
6oz.
Jack
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Cooked to order - black on outside

15. Rare
It is longer than shoulder length
A way to monitor guest behavior in order to withhold responsible alcohol services.
2 - 6''
Cool center - red interior

16. fire grilled chicken come in what size?
2 - 6oz. chicken breast
4 minutes - 10 minutes
Penne - 3 cheese Alfredo
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float

17. Rare
The suggestive nod is nodding your head up and down while suggesting an item
12-16oz.
1) prepare yourself 2) prepare your area 3) prepare your information
Cool center - red interior

18. three cheese garlic bread comes with How many oz. of meat
Warm - Pink Center
6oz.
Cool center - red interior
Top sirloin

19. 60 minute dinner pace in 5 steps are?
Cooked to order - black on outside
Filet mignon
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions

20. all of our beef is aged at....
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
45 minutes
Maximum of 3 plates
A minimum of 21 days

21. What is the choice method used for up selling
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
7oz. - 3oz. of mushrooms
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
The choice method is suggesting between two high end items

22. #1 priority in the restaurant?
60 minutes
One minute - and four minutes
Re-fires and Remakes.
Eight

23. What is the maximum plates a server is allowed to carry?
HOT FOOD HOT!
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
7oz. - 3oz. of mushrooms
Maximum of 3 plates

24. Ribeye
9 shrimp with one sidekick
4 minutes - 10 minutes
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

25. chicken and filet cobb come with How many oz. of meat?
6oz.
Hot - Slightly pink center
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Hand - OPEN FLAME

26. 2 sizes of the ribeye
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
6oz.
Orange juice - cranberry - pineapple - grapefruit - tomato
12-16oz.

27. end cut
2 - 6''
6oz.
4 minutes - 10 minutes
Cut from end of prime rib - usually fully cooked -

28. chicken avocado come with How many oz. of meat
18 to 24 months
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
6oz.
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp

29. What is the choice method used for up selling
The choice method is suggesting between two high end items
All food must be stored 6 inches above ground level.
2 - 6oz. chicken breast
One minute - and four minutes

30. 3 steps to guest ready preparation
The suggestive nod is nodding your head up and down while suggesting an item
1) prepare yourself 2) prepare your area 3) prepare your information
Top sirloin
.50

31. guest should be greeted
As soon as possible - 2 minutes at most
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Warm - Pink Center
9 shrimp with one sidekick

32. 5 main busser duties
9oz.-11oz. lobster - 1 1/2oz. butter
Seasoned - seared - and slow roasted
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
7oz. - 3oz. of mushrooms

33. charred
Maximum of 3 plates
Top sirloin
Cooked to order - black on outside
Warm - Pink Center

34. your hair must be restrained when?
It is longer than shoulder length
F -Feel - L -Look - A -Ask - G -Give back
$2.09
New york strip

35. large lobster tail entree comes in what sizes? and how much melted butter
9oz.-11oz. lobster - 1 1/2oz. butter
12-16oz.
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
HOT FOOD HOT!

36. broken glass is thrown in what color bucket?
Red
Eight
18 to 24 months
Cooked to order - black on outside

37. high noon feast includes the beverages choices of...?
F -Feel - L -Look - A -Ask - G -Give back
When a guest is underage - when a guest is visibly intoxicated
Seasoned - seared - and slow roasted
Soda - lemonade - ice or hot tea - coffe and milk

38. build s garden salad in order
Cheddar
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz

39. what kind of steak do we serve?
Hot - Slightly pink center
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Orange juice - cranberry - pineapple - grapefruit - tomato
All food must be stored 6 inches above ground level.

40. Blood Rare
A way to monitor guest behavior in order to withhold responsible alcohol services.
Red through - very cool center
2 bites
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz

41. At minimum - how far can food be stored close to the ground?
Filet mignon
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
All food must be stored 6 inches above ground level.
20 seconds.

42. 3 tools for selling
Maximum of 3 plates
Think drink - dinner menu - outsert
It is longer than shoulder length
Ribeye

43. 6 entrees included in the high noon feast
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Think drink - dinner menu - outsert
Ribeye

44. For checking identification - What is the F.L.A.G. system?
F -Feel - L -Look - A -Ask - G -Give back
9 shrimp with one sidekick
Looks under the age of 30
Top sirloin

45. what kind of past is served with the baked chicken pasta - with what kind of sauce
Jack
Ribeye
1) prepare yourself 2) prepare your area 3) prepare your information
Penne - 3 cheese Alfredo

46. Medium well
Hot - Slightly pink center
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Warm Center - Red throughout
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop

47. build s garden salad in order
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)

48. how much extra to add hot fudge to an ice cream dessert?
9 shrimp with one sidekick
Hot - fully cooked throughout
.50
A way to monitor guest behavior in order to withhold responsible alcohol services.

49. two types of mineral waters we sell
45 minutes
Arrowhead and Pierre
Cooked to order - black on outside
Maximum of 3 plates

50. garnishes for potato soup in order
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Orange juice - cranberry - pineapple - grapefruit - tomato
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
4 minutes