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Restaurant General Training

Instructions:

Answer 50 questions in 15 minutes.
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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. At minimum - how far can food be stored close to the ground?
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
7oz. - 3oz. of mushrooms
All food must be stored 6 inches above ground level.

2. At what temperature should cold food be kept?
$2.09
Below 40 degrees
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
20 seconds.

3. adding a sidekick cost an extra?
$2.09
2 - 6''
Below 40 degrees
Hot - fully cooked throughout

4. garnishes for potato soup in order
Hot - fully cooked throughout
2 bites
6oz.
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)

5. when food is dropped server should check back in __________ and ___________after the first check up
Hand - OPEN FLAME
F -Feel - L -Look - A -Ask - G -Give back
One minute - and four minutes
.50

6. All towels should be kept in?
HOT FOOD HOT!
Warm - Pink Center
Red
Quat sanitizer bucket

7. 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
Arrowhead and Pierre
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions

8. 3 tools for selling
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Think drink - dinner menu - outsert
Warm - Pink Center
F -Feel - L -Look - A -Ask - G -Give back

9. fire grilled prawns comes with How many shrimp?
12-16oz.
Warm - Pink Center
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Eight

10. broken glass is thrown in what color bucket?
4 minutes
Arrowhead and Pierre
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Red

11. Medium rare
Warm Center - Red throughout
Seasoned - seared - and slow roasted
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Red through - very cool center

12. For checking identification - What is the F.L.A.G. system?
Penne - 3 cheese Alfredo
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Eight
F -Feel - L -Look - A -Ask - G -Give back

13. Blood Rare
Red through - very cool center
Maximum of 3 plates
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
.50

14. how much extra to add hot fudge to an ice cream dessert?
Think drink - dinner menu - outsert
HOT FOOD HOT!
.50
Quat sanitizer bucket

15. fire grilled chicken come in what size?
Penne - 3 cheese Alfredo
2 - 6oz. chicken breast
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Orange juice - cranberry - pineapple - grapefruit - tomato

16. what size is the prime rib on the lunch prime rib sandwich and it is topped with what
6oz.
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Ribeye
7oz. - 3oz. of mushrooms

17. All towels should be kept in?
1) prepare yourself 2) prepare your area 3) prepare your information
18 to 24 months
Below 40 degrees
Quat sanitizer bucket

18. How many shrimp are on the crispy shrimp entree - and How many sides are included
Ribeye
Quat sanitizer bucket
9 shrimp with one sidekick
6oz.

19. List three steps in monitoring alcohol service using the 'traffic light system'
.50
6oz.
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz

20. soups and salads should be prepared within __________
It is longer than shoulder length
4 minutes
A minimum of 21 days
$2.09

21. Rare
Quat sanitizer bucket
Cool center - red interior
F -Feel - L -Look - A -Ask - G -Give back
20 seconds.

22. what cheese comes on the bacon burger
4 minutes
Red
Cheddar
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment

23. At minimum - how far can food be stored close to the ground?
A minimum of 21 days
Warm - Pink Center
6oz.
All food must be stored 6 inches above ground level.

24. 2 sizes of the ribeye
Looks under the age of 30
9oz.-11oz. lobster - 1 1/2oz. butter
2 bites
12-16oz.

25. Well
Hot - fully cooked throughout
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Below 40 degrees

26. new york strip
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Maximum of 3 plates
HOT FOOD HOT!
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)

27. 3 steps to guest ready preparation
Below 40 degrees
1) prepare yourself 2) prepare your area 3) prepare your information
Penne - 3 cheese Alfredo
Eight

28. All steak are __________ cut daily by our chefs and grilled over _____________
Warm - Pink Center
6oz.
$2.09
Hand - OPEN FLAME

29. chicken avocado come with How many oz. of meat
Cooked to order - black on outside
6oz.
.50
9 shrimp with one sidekick

30. all of our beef is aged at....
A minimum of 21 days
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
.50
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor

31. recommended steak for flavor/ well marbled
20 seconds.
$2.09
Cool center - red interior
Ribeye

32. target dinner turn times
Re-fires and Remakes.
60 minutes
Eight
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop

33. what kind of steak do we serve?
It is longer than shoulder length
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Hot - Slightly pink center
2 bites

34. three cheese garlic bread comes with How many oz. of meat
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
.50
20 seconds.
6oz.

35. What is the maximum plates a server is allowed to carry?
Maximum of 3 plates
2 - 6''
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Cool center - red interior

36. How long should you wash your hands for?
Hot - fully cooked throughout
20 seconds.
.50
Jack

37. three cheese garlic bread comes with How many oz. of meat
9oz.-11oz. lobster - 1 1/2oz. butter
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
6oz.
20 seconds.

38. recommended steak for lean firm bold meaty flavor
Maximum of 3 plates
Top sirloin
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
4 minutes - 10 minutes

39. guest should be greeted
Top sirloin
Cheddar
Penne - 3 cheese Alfredo
As soon as possible - 2 minutes at most

40. guest should be greeted
Think drink - dinner menu - outsert
As soon as possible - 2 minutes at most
Red through - very cool center
Hand - OPEN FLAME

41. #1 priority in the restaurant?
F -Feel - L -Look - A -Ask - G -Give back
Re-fires and Remakes.
One minute - and four minutes
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.

42. sampler plater includes...
1) prepare yourself 2) prepare your area 3) prepare your information
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Below 40 degrees
Filet mignon

43. 60 minute dinner pace in 5 steps are?
Maximum of 3 plates
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Seasoned - seared - and slow roasted
4 minutes - 10 minutes

44. What is the target turn time for lunch tables
Arrowhead and Pierre
6oz.
45 minutes
Seasoned - seared - and slow roasted

45. two types of mineral waters we sell
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
60 minutes
F -Feel - L -Look - A -Ask - G -Give back
Arrowhead and Pierre

46. how much extra to add hot fudge to an ice cream dessert?
Seasoned - seared - and slow roasted
.50
6oz.
Jack

47. What is the suggestive nod method for up selling
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Red through - very cool center
9 shrimp with one sidekick
The suggestive nod is nodding your head up and down while suggesting an item

48. what are a few thing to prevent cross contaminating food?
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
6oz.
Jack
Cut from end of prime rib - usually fully cooked -

49. build s garden salad in order
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
The choice method is suggesting between two high end items
18 to 24 months
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)

50. Medium
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
As soon as possible - 2 minutes at most
Warm - Pink Center

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Restaurant General Training

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