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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 size is the prime rib on the lunch prime rib sandwich and it is topped with what
9oz.-11oz. lobster - 1 1/2oz. butter
All food must be stored 6 inches above ground level.
6oz.
7oz. - 3oz. of mushrooms

2. what size is the prime rib on the lunch prime rib sandwich and it is topped with what
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
7oz. - 3oz. of mushrooms
6oz.
All food must be stored 6 inches above ground level.

3. broken glass is thrown in what color bucket?
Red
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Cut from end of prime rib - usually fully cooked -
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

4. what cheese come on the chicken avocado
Jack
Cheddar
Cheddar
New york strip

5. List three steps in monitoring alcohol service using the 'traffic light system'
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
The suggestive nod is nodding your head up and down while suggesting an item
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Flour - three

6. recommended steak for lean firm bold meaty flavor
1) prepare yourself 2) prepare your area 3) prepare your information
Top sirloin
9 shrimp with one sidekick
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP

7. new york strip
6oz.
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Jack
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float

8. chicken avocado come with How many oz. of meat
Eight
6oz.
All food must be stored 6 inches above ground level.
$2.09

9. two types of mineral waters we sell
.50
Arrowhead and Pierre
One minute - and four minutes
A minimum of 21 days

10. non alcoholic beverages
1) prepare yourself 2) prepare your area 3) prepare your information
$2.09
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float

11. build s garden salad in order
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)

12. all of our beef is aged at....
A minimum of 21 days
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
Hot - fully cooked throughout
20 seconds.

13. describe the filet mignon sandwich
6oz.
6oz.
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

14. for coffee we serve _______ creamers on a ___________ plate.
4 minutes
Cheddar
2 - 6''
Jack

15. Medium
6oz.
HOT FOOD HOT!
Ribeye
Warm - Pink Center

16. target dinner turn times
Re-fires and Remakes.
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Jack
60 minutes

17. What is the maximum plates a server is allowed to carry?
Quat sanitizer bucket
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Maximum of 3 plates

18. What is the maximum plates a server is allowed to carry?
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
4 minutes
As soon as possible - 2 minutes at most
Maximum of 3 plates

19. What is the expeditors #1 priority?
Maximum of 3 plates
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
HOT FOOD HOT!
Cheddar

20. Medium well
Hot - fully cooked throughout
HOT FOOD HOT!
Seasoned - seared - and slow roasted
Hot - Slightly pink center

21. Medium
Warm - Pink Center
A way to monitor guest behavior in order to withhold responsible alcohol services.
Soda - lemonade - ice or hot tea - coffe and milk
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp

22. describe the filet mignon sandwich
Red through - very cool center
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
9oz.-11oz. lobster - 1 1/2oz. butter
The choice method is suggesting between two high end items

23. Well
A minimum of 21 days
Hot - fully cooked throughout
One minute - and four minutes
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

24. philly comes with How many oz. of meat
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
6oz.
7oz. - 3oz. of mushrooms
12-16oz.

25. 5 main busser duties
7oz. - 3oz. of mushrooms
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Seasoned - seared - and slow roasted

26. Rare
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Penne - 3 cheese Alfredo
Cool center - red interior
HOT FOOD HOT!

27. 6 entrees included in the high noon feast
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
60 minutes
.50

28. What is the target turn time for lunch tables
6oz.
45 minutes
Penne - 3 cheese Alfredo
HOT FOOD HOT!

29. 3 steps to guest ready preparation
6oz.
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
1) prepare yourself 2) prepare your area 3) prepare your information
One minute - and four minutes

30. #1 priority in the restaurant?
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Warm Center - Red throughout
Re-fires and Remakes.

31. What is the choice method used for up selling
The choice method is suggesting between two high end items
Below 40 degrees
A way to monitor guest behavior in order to withhold responsible alcohol services.
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float

32. #1 priority in the restaurant?
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Re-fires and Remakes.
2 - 6''
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz

33. At what temperature should hot food be kept?
Above 140 degrees
Ribeye
The suggestive nod is nodding your head up and down while suggesting an item
6oz.

34. broken glass is thrown in what color bucket?
Red
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Top sirloin
Cool center - red interior

35. beverage and bread should be delivered within ___________ appetizers delivered within __________
Red
60 minutes
4 minutes
4 minutes - 10 minutes

36. how much extra to add hot fudge to an ice cream dessert?
.50
Seasoned - seared - and slow roasted
Above 140 degrees
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)

37. when food is dropped server should check back in __________ and ___________after the first check up
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
One minute - and four minutes
6oz.
Maximum of 3 plates

38. soups and salads should be prepared within __________
When a guest is underage - when a guest is visibly intoxicated
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
18 to 24 months
4 minutes

39. How is our signature prime rib prepared?
Seasoned - seared - and slow roasted
2 - 6''
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Hot - Slightly pink center

40. steak quesadilla comes with a _________ tortilla - _________green onions
Flour - three
1) prepare yourself 2) prepare your area 3) prepare your information
Penne - 3 cheese Alfredo
2 - 6''

41. philly comes with How many oz. of meat
Hot - fully cooked throughout
6oz.
Cheddar
18 to 24 months

42. Ribeye
Quat sanitizer bucket
Soda - lemonade - ice or hot tea - coffe and milk
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
.50

43. chicken avocado come with How many oz. of meat
4 minutes - 10 minutes
9oz.-11oz. lobster - 1 1/2oz. butter
6oz.
45 minutes

44. large lobster tail entree comes in what sizes? and how much melted butter
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
60 minutes
9oz.-11oz. lobster - 1 1/2oz. butter
6oz.

45. What is the traffic light system?
A way to monitor guest behavior in order to withhold responsible alcohol services.
4 minutes - 10 minutes
4 minutes - 10 minutes
2 - 6oz. chicken breast

46. guest should be greeted
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
4 minutes
As soon as possible - 2 minutes at most
Re-fires and Remakes.

47. what are a few thing to prevent cross contaminating food?
The choice method is suggesting between two high end items
As soon as possible - 2 minutes at most
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
20 seconds.

48. fire grilled prawns comes with How many shrimp?
New york strip
Think drink - dinner menu - outsert
Cooked to order - black on outside
Eight

49. your hair must be restrained when?
A way to monitor guest behavior in order to withhold responsible alcohol services.
6oz.
It is longer than shoulder length
Hand - OPEN FLAME

50. List three steps in monitoring alcohol service using the 'traffic light system'
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
As soon as possible - 2 minutes at most
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor