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. Black Angus Cattle are matured from what ages?
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
12-16oz.
2 bites
18 to 24 months

2. Medium well
2 bites
Hot - Slightly pink center
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
6oz.

3. 2 sizes of the ribeye
7oz. - 3oz. of mushrooms
7oz. - 3oz. of mushrooms
12-16oz.
9oz.-11oz. lobster - 1 1/2oz. butter

4. All steak are __________ cut daily by our chefs and grilled over _____________
Hand - OPEN FLAME
Cheddar
Hot - Slightly pink center
2 bites

5. Medium
Jack
When a guest is underage - when a guest is visibly intoxicated
Warm - Pink Center
Ribeye

6. Medium well
Hot - Slightly pink center
Jack
Flour - three
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz

7. broken glass is thrown in what color bucket?
12-16oz.
Red
Filet mignon
Cut from end of prime rib - usually fully cooked -

8. top sirloin
Hand - OPEN FLAME
The choice method is suggesting between two high end items
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Think drink - dinner menu - outsert

9. 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
2 - 6oz. chicken breast
Seasoned - seared - and slow roasted
Maximum of 3 plates

10. what size is the prime rib on the lunch prime rib sandwich and it is topped with what
7oz. - 3oz. of mushrooms
It is longer than shoulder length
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Flour - three

11. what cheese come on the chicken avocado
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
HOT FOOD HOT!
Jack
Think drink - dinner menu - outsert

12. beverage and bread should be delivered within ___________ appetizers delivered within __________
4 minutes - 10 minutes
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment

13. three cheese garlic bread comes with How many oz. of meat
6oz.
4 minutes - 10 minutes
When a guest is underage - when a guest is visibly intoxicated
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)

14. adding a sidekick cost an extra?
$2.09
Penne - 3 cheese Alfredo
6oz.
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions

15. end cut
Looks under the age of 30
Cut from end of prime rib - usually fully cooked -
Cheddar
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

16. describe the filet mignon sandwich
Looks under the age of 30
9 shrimp with one sidekick
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions

17. At what temperature should hot food be kept?
Above 140 degrees
$2.09
The suggestive nod is nodding your head up and down while suggesting an item
Cut from end of prime rib - usually fully cooked -

18. Blood Rare
Maximum of 3 plates
Red through - very cool center
6oz.
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop

19. build s garden salad in order
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
A minimum of 21 days

20. Blood Rare
Red through - very cool center
2 - 6''
9 shrimp with one sidekick
A minimum of 21 days

21. 6 entrees included in the high noon feast
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Quat sanitizer bucket
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
The suggestive nod is nodding your head up and down while suggesting an item

22. for coffee we serve _______ creamers on a ___________ plate.
Filet mignon
2 - 6''
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
6oz.

23. broken glass is thrown in what color bucket?
Red
A minimum of 21 days
Filet mignon
Hot - Slightly pink center

24. What is the suggestive nod method for up selling
Ribeye
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
The suggestive nod is nodding your head up and down while suggesting an item
A way to monitor guest behavior in order to withhold responsible alcohol services.

25. recommended steak for lean - naturally tender
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Eight
Filet mignon
9 shrimp with one sidekick

26. what kind of past is served with the baked chicken pasta - with what kind of sauce
Warm Center - Red throughout
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Penne - 3 cheese Alfredo
12-16oz.

27. What is the maximum plates a server is allowed to carry?
Maximum of 3 plates
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz

28. large lobster tail entree comes in what sizes? and how much melted butter
9oz.-11oz. lobster - 1 1/2oz. butter
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
2 - 6''
One minute - and four minutes

29. sampler plater includes...
4 minutes
Cheddar
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
All food must be stored 6 inches above ground level.

30. 5 juices we carry
Warm Center - Red throughout
Orange juice - cranberry - pineapple - grapefruit - tomato
The suggestive nod is nodding your head up and down while suggesting an item
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups

31. Rare
Filet mignon
6oz.
Cool center - red interior
2 - 6''

32. chicken avocado come with How many oz. of meat
Top sirloin
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Penne - 3 cheese Alfredo
6oz.

33. philly comes with How many oz. of meat
9oz.-11oz. lobster - 1 1/2oz. butter
Warm Center - Red throughout
6oz.
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP

34. sampler plater includes...
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Cheddar
1) prepare yourself 2) prepare your area 3) prepare your information
Top sirloin

35. 2 sizes of the ribeye
Hot - fully cooked throughout
Maximum of 3 plates
12-16oz.
A minimum of 21 days

36. what cheese come on the chicken avocado
Jack
Penne - 3 cheese Alfredo
4 minutes
Hot - Slightly pink center

37. non alcoholic beverages
Hot - Slightly pink center
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
Top sirloin
18 to 24 months

38. fire grilled prawns comes with How many shrimp?
Eight
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
2 bites

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

40. chicken and filet cobb come with How many oz. of meat?
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
6oz.
6oz.

41. What is the traffic light system?
A way to monitor guest behavior in order to withhold responsible alcohol services.
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Warm Center - Red throughout
A minimum of 21 days

42. describe the filet mignon sandwich
4 minutes - 10 minutes
Hot - fully cooked throughout
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Orange juice - cranberry - pineapple - grapefruit - tomato

43. when food is dropped server should check back in __________ and ___________after the first check up
2 - 6oz. chicken breast
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
One minute - and four minutes
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions

44. When is it against the law to serve alcohol?
When a guest is underage - when a guest is visibly intoxicated
2 bites
All food must be stored 6 inches above ground level.
Warm Center - Red throughout

45. large lobster tail entree comes in what sizes? and how much melted butter
9oz.-11oz. lobster - 1 1/2oz. butter
Jack
Hot - Slightly pink center
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz

46. you should do an entree check back within _________
A way to monitor guest behavior in order to withhold responsible alcohol services.
2 bites
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP

47. What is the expeditors #1 priority?
F -Feel - L -Look - A -Ask - G -Give back
Cut from end of prime rib - usually fully cooked -
HOT FOOD HOT!
Quat sanitizer bucket

48. what kind of steak do we serve?
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
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

49. your hair must be restrained when?
It is longer than shoulder length
60 minutes
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Cheddar

50. 5 juices we carry
Orange juice - cranberry - pineapple - grapefruit - tomato
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
A minimum of 21 days
Above 140 degrees