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. three cheese garlic bread comes with How many oz. of meat
Cooked to order - black on outside
Hot - fully cooked throughout
12-16oz.
6oz.

2. all of our beef is aged at....
2 - 6oz. chicken breast
Cool center - red interior
1) prepare yourself 2) prepare your area 3) prepare your information
A minimum of 21 days

3. List three steps in monitoring alcohol service using the 'traffic light system'
Looks under the age of 30
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
When a guest is underage - when a guest is visibly intoxicated
Maximum of 3 plates

4. 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
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
New york strip
6oz.

5. What is the traffic light system?
A way to monitor guest behavior in order to withhold responsible alcohol services.
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Think drink - dinner menu - outsert

6. build s garden salad in order
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Quat sanitizer bucket
7oz. - 3oz. of mushrooms
2 bites

7. beverage and bread should be delivered within ___________ appetizers delivered within __________
6oz.
2 - 6''
A minimum of 21 days
4 minutes - 10 minutes

8. When is it against the law to serve alcohol?
When a guest is underage - when a guest is visibly intoxicated
One minute - and four minutes
A way to monitor guest behavior in order to withhold responsible alcohol services.
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)

9. 3 tools for selling
Cooked to order - black on outside
F -Feel - L -Look - A -Ask - G -Give back
Think drink - dinner menu - outsert
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor

10. 5 juices we carry
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Orange juice - cranberry - pineapple - grapefruit - tomato
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop

11. when food is dropped server should check back in __________ and ___________after the first check up
Hot - Slightly pink center
1) prepare yourself 2) prepare your area 3) prepare your information
One minute - and four minutes
45 minutes

12. Medium well
6oz.
Penne - 3 cheese Alfredo
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

13. At minimum - how far can food be stored close to the ground?
9oz.-11oz. lobster - 1 1/2oz. butter
Above 140 degrees
A way to monitor guest behavior in order to withhold responsible alcohol services.
All food must be stored 6 inches above ground level.

14. describe the filet mignon sandwich
Orange juice - cranberry - pineapple - grapefruit - tomato
7oz. - 3oz. of mushrooms
Eight
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions

15. broken glass is thrown in what color bucket?
F -Feel - L -Look - A -Ask - G -Give back
Cut from end of prime rib - usually fully cooked -
Red
Arrowhead and Pierre

16. What is the maximum plates a server is allowed to carry?
Above 140 degrees
Maximum of 3 plates
6oz.
Cut from end of prime rib - usually fully cooked -

17. high noon feast includes the beverages choices of...?
Soda - lemonade - ice or hot tea - coffe and milk
Red through - very cool center
Red through - very cool center
12-16oz.

18. end cut
Cut from end of prime rib - usually fully cooked -
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
12-16oz.
As soon as possible - 2 minutes at most

19. your hair must be restrained when?
Quat sanitizer bucket
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
2 - 6''
It is longer than shoulder length

20. non alcoholic beverages
6oz.
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float

21. What is the target turn time for lunch tables
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
20 seconds.
45 minutes

22. 2 sizes of the ribeye
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
12-16oz.
9 shrimp with one sidekick
Ribeye

23. steak quesadilla comes with a _________ tortilla - _________green onions
Quat sanitizer bucket
Warm - Pink Center
4 minutes - 10 minutes
Flour - three

24. prime trio come with what size lobster tail and How many prawns
45 minutes
New york strip
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.

25. recommended steak for hearty and robust
20 seconds.
Top sirloin
New york strip
18 to 24 months

26. what kind of steak do we serve?
Warm Center - Red throughout
Soda - lemonade - ice or hot tea - coffe and milk
Hot - Slightly pink center
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.

27. Medium rare
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Warm Center - Red throughout
The suggestive nod is nodding your head up and down while suggesting an item
Red

28. fire grilled prawns comes with How many shrimp?
Eight
Warm Center - Red throughout
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
HOT FOOD HOT!

29. three cheese garlic bread comes with How many oz. of meat
12-16oz.
Soda - lemonade - ice or hot tea - coffe and milk
6oz.
Penne - 3 cheese Alfredo

30. Blood Rare
As soon as possible - 2 minutes at most
Red through - very cool center
9oz.-11oz. lobster - 1 1/2oz. butter
6oz.

31. What is the target turn time for lunch tables
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
45 minutes
Red through - very cool center
2 - 6oz. chicken breast

32. 5 juices we carry
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Cut from end of prime rib - usually fully cooked -
60 minutes
Orange juice - cranberry - pineapple - grapefruit - tomato

33. chicken and filet cobb come with How many oz. of meat?
Seasoned - seared - and slow roasted
18 to 24 months
6oz.
2 bites

34. recommended steak for flavor/ well marbled
Quat sanitizer bucket
Red through - very cool center
Ribeye
6oz.

35. #1 priority in the restaurant?
Re-fires and Remakes.
It is longer than shoulder length
Maximum of 3 plates
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float

36. When is it against the law to serve alcohol?
When a guest is underage - when a guest is visibly intoxicated
HOT FOOD HOT!
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

37. How long should you wash your hands for?
4 minutes - 10 minutes
20 seconds.
.50
2 bites

38. philly comes with How many oz. of meat
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
6oz.
Hand - OPEN FLAME

39. How many shrimp are on the crispy shrimp entree - and How many sides are included
9oz.-11oz. lobster - 1 1/2oz. butter
6oz.
9 shrimp with one sidekick
Arrowhead and Pierre

40. Black Angus Cattle are matured from what ages?
Eight
18 to 24 months
When a guest is underage - when a guest is visibly intoxicated
Cheddar

41. two types of mineral waters we sell
Arrowhead and Pierre
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
As soon as possible - 2 minutes at most
A minimum of 21 days

42. 5 main busser duties
Red through - very cool center
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Cheddar

43. how much extra to add hot fudge to an ice cream dessert?
.50
Warm Center - Red throughout
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
The choice method is suggesting between two high end items

44. 5 main busser duties
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Red through - very cool center
Warm Center - Red throughout
Eight

45. Well
One minute - and four minutes
6oz.
Soda - lemonade - ice or hot tea - coffe and milk
Hot - fully cooked throughout

46. All steak are __________ cut daily by our chefs and grilled over _____________
Red through - very cool center
7oz. - 3oz. of mushrooms
Quat sanitizer bucket
Hand - OPEN FLAME

47. How many shrimp are on the crispy shrimp entree - and How many sides are included
4 minutes
Maximum of 3 plates
Cut from end of prime rib - usually fully cooked -
9 shrimp with one sidekick

48. 2 sizes of the ribeye
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
12-16oz.
2 - 6''
Think drink - dinner menu - outsert

49. five steps of dinner guest service pace
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
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Red through - very cool center

50. how much extra to add hot fudge to an ice cream dessert?
.50
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
4 minutes