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. Well
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Hot - fully cooked throughout
When a guest is underage - when a guest is visibly intoxicated
Top sirloin

2. recommended steak for lean - naturally tender
Flour - three
6oz.
Filet mignon
9 shrimp with one sidekick

3. 60 minute dinner pace in 5 steps are?
Cut from end of prime rib - usually fully cooked -
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop

4. What is the maximum plates a server is allowed to carry?
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Quat sanitizer bucket
All food must be stored 6 inches above ground level.
Maximum of 3 plates

5. How is our signature prime rib prepared?
The suggestive nod is nodding your head up and down while suggesting an item
All food must be stored 6 inches above ground level.
Seasoned - seared - and slow roasted
Filet mignon

6. prime trio come with what size lobster tail and How many prawns
12-16oz.
Filet mignon
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups

7. What is the traffic light system?
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Maximum of 3 plates
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
A way to monitor guest behavior in order to withhold responsible alcohol services.

8. what kind of past is served with the baked chicken pasta - with what kind of sauce
Penne - 3 cheese Alfredo
The choice method is suggesting between two high end items
9oz.-11oz. lobster - 1 1/2oz. butter
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)

9. Blood Rare
9 shrimp with one sidekick
Red through - very cool center
4 minutes
New york strip

10. target dinner turn times
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Hot - fully cooked throughout
$2.09
60 minutes

11. At minimum - how far can food be stored close to the ground?
All food must be stored 6 inches above ground level.
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Red through - very cool center

12. At what temperature should hot food be kept?
2 - 6''
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
Above 140 degrees
Cooked to order - black on outside

13. broken glass is thrown in what color bucket?
Red
Quat sanitizer bucket
Below 40 degrees
A minimum of 21 days

14. How is our signature prime rib prepared?
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
Filet mignon
Seasoned - seared - and slow roasted
Eight

15. guest should be greeted
9 shrimp with one sidekick
Eight
As soon as possible - 2 minutes at most
2 - 6oz. chicken breast

16. Ribeye
Think drink - dinner menu - outsert
Red
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
2 - 6oz. chicken breast

17. Ribeye
Jack
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
60 minutes

18. five steps of dinner guest service pace
A way to monitor guest behavior in order to withhold responsible alcohol services.
9 shrimp with one sidekick
6oz.
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment

19. all of our beef is aged at....
Looks under the age of 30
Think drink - dinner menu - outsert
A minimum of 21 days
As soon as possible - 2 minutes at most

20. All steak are __________ cut daily by our chefs and grilled over _____________
Cheddar
9 shrimp with one sidekick
Hand - OPEN FLAME
Flour - three

21. How many shrimp are on the crispy shrimp entree - and How many sides are included
Warm - Pink Center
9 shrimp with one sidekick
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
One minute - and four minutes

22. for coffee we serve _______ creamers on a ___________ plate.
2 - 6''
Quat sanitizer bucket
When a guest is underage - when a guest is visibly intoxicated
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp

23. build s garden salad in order
When a guest is underage - when a guest is visibly intoxicated
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Jack
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz

24. Black Angus Cattle are matured from what ages?
Seasoned - seared - and slow roasted
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
18 to 24 months
All food must be stored 6 inches above ground level.

25. charred
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
$2.09
Cooked to order - black on outside
7oz. - 3oz. of mushrooms

26. When is it against the law to serve alcohol?
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
As soon as possible - 2 minutes at most
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
When a guest is underage - when a guest is visibly intoxicated

27. guest should be greeted
7oz. - 3oz. of mushrooms
45 minutes
As soon as possible - 2 minutes at most
4 minutes - 10 minutes

28. prime trio come with what size lobster tail and How many prawns
Jack
Looks under the age of 30
2 bites
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups

29. recommended steak for lean firm bold meaty flavor
Soda - lemonade - ice or hot tea - coffe and milk
Top sirloin
Looks under the age of 30
$2.09

30. garnishes for potato soup in order
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Cooked to order - black on outside
Hand - OPEN FLAME
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)

31. At what temperature should cold food be kept?
Below 40 degrees
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Think drink - dinner menu - outsert
One minute - and four minutes

32. high noon feast includes the beverages choices of...?
6oz.
2 - 6''
6oz.
Soda - lemonade - ice or hot tea - coffe and milk

33. sampler plater includes...
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Hand - OPEN FLAME

34. What is the maximum plates a server is allowed to carry?
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
9oz.-11oz. lobster - 1 1/2oz. butter
Flour - three
Maximum of 3 plates

35. your hair must be restrained when?
1) prepare yourself 2) prepare your area 3) prepare your information
Cool center - red interior
6oz.
It is longer than shoulder length

36. describe the filet mignon sandwich
HOT FOOD HOT!
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
7oz. - 3oz. of mushrooms
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions

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

38. filet mignon
12-16oz.
A minimum of 21 days
18 to 24 months
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz

39. top sirloin
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
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
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
60 minutes

40. For checking identification - What is the F.L.A.G. system?
The choice method is suggesting between two high end items
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
F -Feel - L -Look - A -Ask - G -Give back
18 to 24 months

41. chicken and filet cobb come with How many oz. of meat?
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
6oz.
Red

42. What is the target turn time for lunch tables
45 minutes
60 minutes
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
Eight

43. 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
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Seasoned - seared - and slow roasted
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp

44. What is the choice method used for up selling
The choice method is suggesting between two high end items
6oz.
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
7oz. - 3oz. of mushrooms

45. All steak are __________ cut daily by our chefs and grilled over _____________
Hand - OPEN FLAME
Cut from end of prime rib - usually fully cooked -
Penne - 3 cheese Alfredo
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)

46. two types of mineral waters we sell
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Red through - very cool center
Arrowhead and Pierre
Soda - lemonade - ice or hot tea - coffe and milk

47. How is hot tea prepared?
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
Cut from end of prime rib - usually fully cooked -
Hot - Slightly pink center
When a guest is underage - when a guest is visibly intoxicated

48. your hair must be restrained when?
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
It is longer than shoulder length
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp

49. What is the suggestive nod method for up selling
2 bites
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
Quat sanitizer bucket

50. soups and salads should be prepared within __________
The choice method is suggesting between two high end items
4 minutes
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Cool center - red interior

Can you answer 50 questions in 15 minutes?

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Restaurant General Training

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