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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. fire grilled chicken come in what size?
The choice method is suggesting between two high end items
20 seconds.
2 - 6oz. chicken breast
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop

2. prime trio come with what size lobster tail and How many prawns
Hot - fully cooked throughout
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
As soon as possible - 2 minutes at most
All food must be stored 6 inches above ground level.

3. 3 tools for selling
45 minutes
$2.09
Hot - Slightly pink center
Think drink - dinner menu - outsert

4. What is the suggestive nod method for up selling
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
1) prepare yourself 2) prepare your area 3) prepare your information
The suggestive nod is nodding your head up and down while suggesting an item
A minimum of 21 days

5. What is the traffic light system?
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''
Hot - fully cooked throughout
A way to monitor guest behavior in order to withhold responsible alcohol services.

6. target dinner turn times
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
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
1) prepare yourself 2) prepare your area 3) prepare your information
60 minutes

7. what are a few thing to prevent cross contaminating food?
The suggestive nod is nodding your head up and down while suggesting an item
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Eight

8. 6 entrees included in the high noon feast
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
6oz.
Penne - 3 cheese Alfredo

9. chicken avocado come with How many oz. of meat
6oz.
20 seconds.
Cheddar
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

10. new york strip
Looks under the age of 30
Penne - 3 cheese Alfredo
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
1) prepare yourself 2) prepare your area 3) prepare your information

11. 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
Eight
Hand - OPEN FLAME
Penne - 3 cheese Alfredo

12. Medium
Quat sanitizer bucket
Warm - Pink Center
$2.09
6oz.

13. recommended steak for flavor/ well marbled
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
Looks under the age of 30
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Ribeye

14. Medium
Warm - Pink Center
Red
45 minutes
Maximum of 3 plates

15. chicken avocado come with How many oz. of meat
Below 40 degrees
6oz.
Top sirloin
Seasoned - seared - and slow roasted

16. 2 sizes of the ribeye
All food must be stored 6 inches above ground level.
12-16oz.
Flour - three
The suggestive nod is nodding your head up and down while suggesting an item

17. All steak are __________ cut daily by our chefs and grilled over _____________
Warm Center - Red throughout
Flour - three
Hand - OPEN FLAME
Cheddar

18. Ribeye
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Soda - lemonade - ice or hot tea - coffe and milk
Below 40 degrees
Hot - fully cooked throughout

19. What is the target turn time for lunch tables
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
20 seconds.
45 minutes
It is longer than shoulder length

20. sampler plater includes...
Warm Center - Red throughout
6oz.
Hand - OPEN FLAME
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders

21. #1 priority in the restaurant?
Top sirloin
9 shrimp with one sidekick
Red
Re-fires and Remakes.

22. Black Angus Cattle are matured from what ages?
18 to 24 months
Filet mignon
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
45 minutes

23. recommended steak for lean - naturally tender
Filet mignon
$2.09
Top sirloin
Below 40 degrees

24. beverage and bread should be delivered within ___________ appetizers delivered within __________
45 minutes
The choice method is suggesting between two high end items
4 minutes - 10 minutes
All food must be stored 6 inches above ground level.

25. recommended steak for lean firm bold meaty flavor
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
Penne - 3 cheese Alfredo
4 minutes
Top sirloin

26. describe the filet mignon sandwich
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
2 - 6''
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
4 minutes - 10 minutes

27. What is the suggestive nod method for up selling
The choice method is suggesting between two high end items
9 shrimp with one sidekick
The suggestive nod is nodding your head up and down while suggesting an item
A minimum of 21 days

28. build s garden salad in order
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)
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
A minimum of 21 days

29. At minimum - how far can food be stored close to the ground?
.50
2 - 6oz. chicken breast
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
All food must be stored 6 inches above ground level.

30. guest should be greeted
When a guest is underage - when a guest is visibly intoxicated
1) prepare yourself 2) prepare your area 3) prepare your information
Red
As soon as possible - 2 minutes at most

31. what cheese come on the chicken avocado
Eight
7oz. - 3oz. of mushrooms
The choice method is suggesting between two high end items
Jack

32. three cheese garlic bread comes with How many oz. of meat
6oz.
Cooked to order - black on outside
Orange juice - cranberry - pineapple - grapefruit - tomato
$2.09

33. Black Angus Cattle are matured from what ages?
18 to 24 months
Hot - fully cooked throughout
6oz.
Cooked to order - black on outside

34. What is the expeditors #1 priority?
New york strip
It is longer than shoulder length
All food must be stored 6 inches above ground level.
HOT FOOD HOT!

35. Well
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
Cool center - red interior
Hot - fully cooked throughout

36. recommended steak for hearty and robust
Below 40 degrees
New york strip
Penne - 3 cheese Alfredo
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups

37. charred
Cooked to order - black on outside
2 - 6''
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
Ribeye

38. soups and salads should be prepared within __________
4 minutes
New york strip
12-16oz.
2 bites

39. what size is the prime rib on the lunch prime rib sandwich and it is topped with what
7oz. - 3oz. of mushrooms
1) prepare yourself 2) prepare your area 3) prepare your information
A minimum of 21 days
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz

40. chicken and filet cobb come with How many oz. of meat?
6oz.
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
4 minutes - 10 minutes
A way to monitor guest behavior in order to withhold responsible alcohol services.

41. adding a sidekick cost an extra?
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
$2.09
Maximum of 3 plates

42. 5 juices we carry
HOT FOOD HOT!
Orange juice - cranberry - pineapple - grapefruit - tomato
2 bites
It is longer than shoulder length

43. Blood Rare
9oz.-11oz. lobster - 1 1/2oz. butter
F -Feel - L -Look - A -Ask - G -Give back
It is longer than shoulder length
Red through - very cool center

44. all of our beef is aged at....
A minimum of 21 days
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Top sirloin
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders

45. what cheese comes on the bacon burger
Below 40 degrees
When a guest is underage - when a guest is visibly intoxicated
Re-fires and Remakes.
Cheddar

46. Medium rare
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
New york strip
18 to 24 months
Warm Center - Red throughout

47. for coffee we serve _______ creamers on a ___________ plate.
Cool center - red interior
Hand - OPEN FLAME
Above 140 degrees
2 - 6''

48. build s garden salad in order
A minimum of 21 days
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Arrowhead and Pierre
A minimum of 21 days

49. large lobster tail entree comes in what sizes? and how much melted butter
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
9oz.-11oz. lobster - 1 1/2oz. butter
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Eight

50. non alcoholic beverages
Arrowhead and Pierre
Cool center - red interior
HOT FOOD HOT!
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float