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. what cheese comes on the bacon burger
Hot - Slightly pink center
$2.09
Below 40 degrees
Cheddar

2. fire grilled chicken come in what size?
Think drink - dinner menu - outsert
Penne - 3 cheese Alfredo
2 - 6oz. chicken breast
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz

3. How is hot tea prepared?
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
7oz. - 3oz. of mushrooms
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
Maximum of 3 plates

4. What is the maximum plates a server is allowed to carry?
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Maximum of 3 plates
Eight
Orange juice - cranberry - pineapple - grapefruit - tomato

5. chicken and filet cobb come with How many oz. of meat?
Maximum of 3 plates
Seasoned - seared - and slow roasted
6oz.
When a guest is underage - when a guest is visibly intoxicated

6. recommended steak for flavor/ well marbled
4 minutes - 10 minutes
.50
Ribeye
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions

7. When serving alcohol you must ID any person who...
Looks under the age of 30
6oz.
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
When a guest is underage - when a guest is visibly intoxicated

8. 60 minute dinner pace in 5 steps are?
Cheddar
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Penne - 3 cheese Alfredo
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)

9. At minimum - how far can food be stored close to the ground?
All food must be stored 6 inches above ground level.
9oz.-11oz. lobster - 1 1/2oz. butter
2 - 6''
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups

10. philly comes with How many oz. of meat
Warm - Pink Center
9oz.-11oz. lobster - 1 1/2oz. butter
6oz.
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz

11. recommended steak for flavor/ well marbled
Re-fires and Remakes.
Ribeye
Cool center - red interior
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups

12. build s garden salad in order
Arrowhead and Pierre
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Cool center - red interior
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

13. What is the suggestive nod method for up selling
When a guest is underage - when a guest is visibly intoxicated
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
A minimum of 21 days
The suggestive nod is nodding your head up and down while suggesting an item

14. prime trio come with what size lobster tail and How many prawns
6oz.
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
4 minutes - 10 minutes
Soda - lemonade - ice or hot tea - coffe and milk

15. all of our beef is aged at....
Hot - fully cooked throughout
A minimum of 21 days
Red
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)

16. prime trio come with what size lobster tail and How many prawns
Warm - Pink Center
Cool center - red interior
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Below 40 degrees

17. what size is the prime rib on the lunch prime rib sandwich and it is topped with what
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
$2.09
1) prepare yourself 2) prepare your area 3) prepare your information
7oz. - 3oz. of mushrooms

18. Blood Rare
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Red
Red through - very cool center
HOT FOOD HOT!

19. soups and salads should be prepared within __________
Looks under the age of 30
9oz.-11oz. lobster - 1 1/2oz. butter
1) prepare yourself 2) prepare your area 3) prepare your information
4 minutes

20. sampler plater includes...
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
HOT FOOD HOT!
Warm Center - Red throughout

21. five steps of dinner guest service pace
4 minutes - 10 minutes
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
12-16oz.
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz

22. build s garden salad in order
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
.50
9oz.-11oz. lobster - 1 1/2oz. butter
A way to monitor guest behavior in order to withhold responsible alcohol services.

23. What is the choice method used for up selling
2 - 6oz. chicken breast
Cool center - red interior
Eight
The choice method is suggesting between two high end items

24. Ribeye
Flour - three
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
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

25. At what temperature should hot food be kept?
2 bites
The suggestive nod is nodding your head up and down while suggesting an item
Above 140 degrees
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment

26. How is our signature prime rib prepared?
All food must be stored 6 inches above ground level.
.50
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Seasoned - seared - and slow roasted

27. you should do an entree check back within _________
2 bites
A way to monitor guest behavior in order to withhold responsible alcohol services.
Red through - very cool center
It is longer than shoulder length

28. #1 priority in the restaurant?
Maximum of 3 plates
The suggestive nod is nodding your head up and down while suggesting an item
Above 140 degrees
Re-fires and Remakes.

29. How long should you wash your hands for?
The choice method is suggesting between two high end items
20 seconds.
Warm - Pink Center
New york strip

30. 5 main busser duties
45 minutes
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
It is longer than shoulder length
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)

31. Well
Hot - fully cooked throughout
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Warm - Pink Center

32. How many shrimp are on the crispy shrimp entree - and How many sides are included
Top sirloin
9 shrimp with one sidekick
New york strip
Seasoned - seared - and slow roasted

33. high noon feast includes the beverages choices of...?
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
6oz.
6oz.
Soda - lemonade - ice or hot tea - coffe and milk

34. non alcoholic beverages
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
A way to monitor guest behavior in order to withhold responsible alcohol services.
4 minutes - 10 minutes
All food must be stored 6 inches above ground level.

35. fire grilled prawns comes with How many shrimp?
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
.50
Eight
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands

36. top sirloin
As soon as possible - 2 minutes at most
F -Feel - L -Look - A -Ask - G -Give back
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor

37. what kind of past is served with the baked chicken pasta - with what kind of sauce
Hot - Slightly pink center
45 minutes
Cut from end of prime rib - usually fully cooked -
Penne - 3 cheese Alfredo

38. What is the expeditors #1 priority?
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Cool center - red interior
HOT FOOD HOT!
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

39. Medium rare
Above 140 degrees
Seasoned - seared - and slow roasted
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
Warm Center - Red throughout

40. 2 sizes of the ribeye
12-16oz.
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
The choice method is suggesting between two high end items
4 minutes - 10 minutes

41. 3 steps to guest ready preparation
1) prepare yourself 2) prepare your area 3) prepare your information
When a guest is underage - when a guest is visibly intoxicated
Looks under the age of 30
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment

42. 2 sizes of the ribeye
12-16oz.
Eight
Penne - 3 cheese Alfredo
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz

43. target dinner turn times
60 minutes
Cut from end of prime rib - usually fully cooked -
Orange juice - cranberry - pineapple - grapefruit - tomato
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)

44. what are a few thing to prevent cross contaminating food?
60 minutes
12-16oz.
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
6oz.

45. new york strip
12-16oz.
Seasoned - seared - and slow roasted
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Hot - Slightly pink center

46. you should do an entree check back within _________
2 - 6oz. chicken breast
Eight
2 bites
9oz.-11oz. lobster - 1 1/2oz. butter

47. For checking identification - What is the F.L.A.G. system?
Flour - three
F -Feel - L -Look - A -Ask - G -Give back
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

48. 5 juices we carry
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Orange juice - cranberry - pineapple - grapefruit - tomato
45 minutes

49. large lobster tail entree comes in what sizes? and how much melted butter
9oz.-11oz. lobster - 1 1/2oz. butter
Below 40 degrees
$2.09
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz

50. soups and salads should be prepared within __________
4 minutes - 10 minutes
Arrowhead and Pierre
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