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. high noon feast includes the beverages choices of...?
Soda - lemonade - ice or hot tea - coffe and milk
Penne - 3 cheese Alfredo
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
6oz.

2. large lobster tail entree comes in what sizes? and how much melted butter
All food must be stored 6 inches above ground level.
9oz.-11oz. lobster - 1 1/2oz. butter
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Seasoned - seared - and slow roasted

3. filet mignon
It is longer than shoulder length
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
One minute - and four minutes
Arrowhead and Pierre

4. recommended steak for lean - naturally tender
Filet mignon
6oz.
One minute - and four minutes
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups

5. soups and salads should be prepared within __________
9oz.-11oz. lobster - 1 1/2oz. butter
4 minutes
Below 40 degrees
7oz. - 3oz. of mushrooms

6. How is our signature prime rib prepared?
Quat sanitizer bucket
Seasoned - seared - and slow roasted
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Eight

7. what kind of steak do we serve?
Hand - OPEN FLAME
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Filet mignon
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.

8. broken glass is thrown in what color bucket?
Penne - 3 cheese Alfredo
Red
Warm Center - Red throughout
Seasoned - seared - and slow roasted

9. chicken avocado come with How many oz. of meat
When a guest is underage - when a guest is visibly intoxicated
6oz.
7oz. - 3oz. of mushrooms
Cooked to order - black on outside

10. prime trio come with what size lobster tail and How many prawns
Below 40 degrees
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
As soon as possible - 2 minutes at most
It is longer than shoulder length

11. All steak are __________ cut daily by our chefs and grilled over _____________
2 - 6oz. chicken breast
6oz.
Hand - OPEN FLAME
7oz. - 3oz. of mushrooms

12. what cheese come on the chicken avocado
Below 40 degrees
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Jack
Red

13. beverage and bread should be delivered within ___________ appetizers delivered within __________
$2.09
4 minutes - 10 minutes
Hot - Slightly pink center
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

14. At what temperature should hot food be kept?
Warm Center - Red throughout
Hot - fully cooked throughout
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Above 140 degrees

15. Medium well
F -Feel - L -Look - A -Ask - G -Give back
Hot - Slightly pink center
Jack
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz

16. 3 tools for selling
Think drink - dinner menu - outsert
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Re-fires and Remakes.
Penne - 3 cheese Alfredo

17. fire grilled prawns comes with How many shrimp?
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
18 to 24 months
Eight
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

18. What is the choice method used for up selling
Red through - very cool center
1) prepare yourself 2) prepare your area 3) prepare your information
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
The choice method is suggesting between two high end items

19. two types of mineral waters we sell
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
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Top sirloin

20. How is hot tea prepared?
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Cut from end of prime rib - usually fully cooked -
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
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz

21. Black Angus Cattle are matured from what ages?
18 to 24 months
Eight
Red through - very cool center
Arrowhead and Pierre

22. when food is dropped server should check back in __________ and ___________after the first check up
9 shrimp with one sidekick
One minute - and four minutes
4 minutes - 10 minutes
A minimum of 21 days

23. At what temperature should cold food be kept?
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
45 minutes
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
Below 40 degrees

24. large lobster tail entree comes in what sizes? and how much melted butter
Think drink - dinner menu - outsert
9oz.-11oz. lobster - 1 1/2oz. butter
Soda - lemonade - ice or hot tea - coffe and milk
Eight

25. build s garden salad in order
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Think drink - dinner menu - outsert
Filet mignon
2 bites

26. describe the filet mignon sandwich
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Soda - lemonade - ice or hot tea - coffe and milk
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions

27. for coffee we serve _______ creamers on a ___________ plate.
It is longer than shoulder length
6oz.
2 - 6''
7oz. - 3oz. of mushrooms

28. Ribeye
Warm - Pink Center
Looks under the age of 30
45 minutes
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz

29. philly comes with How many oz. of meat
4 minutes
6oz.
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
F -Feel - L -Look - A -Ask - G -Give back

30. At what temperature should cold food be kept?
As soon as possible - 2 minutes at most
Red
It is longer than shoulder length
Below 40 degrees

31. how much extra to add hot fudge to an ice cream dessert?
.50
2 - 6''
New york strip
Below 40 degrees

32. What is the traffic light system?
Think drink - dinner menu - outsert
Filet mignon
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
A way to monitor guest behavior in order to withhold responsible alcohol services.

33. What is the target turn time for lunch tables
2 bites
6oz.
45 minutes
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions

34. guest should be greeted
As soon as possible - 2 minutes at most
60 minutes
12-16oz.
Hand - OPEN FLAME

35. 2 sizes of the ribeye
2 - 6oz. chicken breast
The suggestive nod is nodding your head up and down while suggesting an item
12-16oz.
Hand - OPEN FLAME

36. what size is the prime rib on the lunch prime rib sandwich and it is topped with what
7oz. - 3oz. of mushrooms
A minimum of 21 days
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
18 to 24 months

37. philly comes with How many oz. of meat
Eight
Seasoned - seared - and slow roasted
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
6oz.

38. List three steps in monitoring alcohol service using the 'traffic light system'
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Eight
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Top sirloin

39. When serving alcohol you must ID any person who...
7oz. - 3oz. of mushrooms
9 shrimp with one sidekick
Looks under the age of 30
Cut from end of prime rib - usually fully cooked -

40. sampler plater includes...
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Hand - OPEN FLAME
2 bites

41. Blood Rare
Red through - very cool center
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''
7oz. - 3oz. of mushrooms

42. 3 tools for selling
Think drink - dinner menu - outsert
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Above 140 degrees
2 - 6''

43. How long should you wash your hands for?
20 seconds.
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Warm Center - Red throughout
Think drink - dinner menu - outsert

44. broken glass is thrown in what color bucket?
Soda - lemonade - ice or hot tea - coffe and milk
Ribeye
Red
20 seconds.

45. 60 minute dinner pace in 5 steps are?
Looks under the age of 30
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Think drink - dinner menu - outsert
9 shrimp with one sidekick

46. for coffee we serve _______ creamers on a ___________ plate.
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Soda - lemonade - ice or hot tea - coffe and milk
2 - 6''
60 minutes

47. List three steps in monitoring alcohol service using the 'traffic light system'
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
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 - Pink Center
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP

48. recommended steak for hearty and robust
2 - 6oz. chicken breast
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
New york strip
1) prepare yourself 2) prepare your area 3) prepare your information

49. All towels should be kept in?
Quat sanitizer bucket
The choice method is suggesting between two high end items
Red
6oz.

50. Well
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
6oz.
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Hot - fully cooked throughout