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. chicken avocado come with How many oz. of meat
All food must be stored 6 inches above ground level.
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
2 - 6oz. chicken breast
6oz.

2. When serving alcohol you must ID any person who...
One minute - and four minutes
9 shrimp with one sidekick
New york strip
Looks under the age of 30

3. chicken avocado come with How many oz. of meat
Eight
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
All food must be stored 6 inches above ground level.
6oz.

4. At what temperature should cold food be kept?
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
2 - 6''
Below 40 degrees
Eight

5. All steak are __________ cut daily by our chefs and grilled over _____________
6oz.
1) prepare yourself 2) prepare your area 3) prepare your information
9 shrimp with one sidekick
Hand - OPEN FLAME

6. build s garden salad in order
1) prepare yourself 2) prepare your area 3) prepare your information
6oz.
Quat sanitizer bucket
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)

7. 3 seafood items for steak/seafood roundups
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
New york strip
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Jack

8. fire grilled chicken come in what size?
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
2 - 6oz. chicken breast
Below 40 degrees

9. guest should be greeted
Above 140 degrees
2 bites
All food must be stored 6 inches above ground level.
As soon as possible - 2 minutes at most

10. adding a sidekick cost an extra?
7oz. - 3oz. of mushrooms
Maximum of 3 plates
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
$2.09

11. recommended steak for lean firm bold meaty flavor
Top sirloin
Eight
2 - 6''
Cool center - red interior

12. recommended steak for hearty and robust
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
60 minutes
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
New york strip

13. steak quesadilla comes with a _________ tortilla - _________green onions
A minimum of 21 days
Flour - three
.50
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)

14. How many shrimp are on the crispy shrimp entree - and How many sides are included
9 shrimp with one sidekick
Orange juice - cranberry - pineapple - grapefruit - tomato
Looks under the age of 30
Top sirloin

15. what size is the prime rib on the lunch prime rib sandwich and it is topped with what
2 - 6oz. chicken breast
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
F -Feel - L -Look - A -Ask - G -Give back
7oz. - 3oz. of mushrooms

16. Rare
Cool center - red interior
Looks under the age of 30
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Quat sanitizer bucket

17. What is the suggestive nod method for up selling
The suggestive nod is nodding your head up and down while suggesting an item
Red through - very cool center
6oz.
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP

18. garnishes for potato soup in order
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
Seasoned - seared - and slow roasted
9 shrimp with one sidekick
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups

19. recommended steak for hearty and robust
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Looks under the age of 30
New york strip
2 - 6oz. chicken breast

20. Well
A minimum of 21 days
Warm - Pink Center
Quat sanitizer bucket
Hot - fully cooked throughout

21. fire grilled prawns comes with How many shrimp?
Think drink - dinner menu - outsert
HOT FOOD HOT!
Flour - three
Eight

22. for coffee we serve _______ creamers on a ___________ plate.
2 - 6''
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
6oz.
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders

23. recommended steak for lean - naturally tender
$2.09
The suggestive nod is nodding your head up and down while suggesting an item
Ribeye
Filet mignon

24. How long should you wash your hands for?
6oz.
.50
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
20 seconds.

25. all of our beef is aged at....
6oz.
Cut from end of prime rib - usually fully cooked -
A minimum of 21 days
Warm Center - Red throughout

26. At what temperature should hot food be kept?
Think drink - dinner menu - outsert
One minute - and four minutes
Above 140 degrees
60 minutes

27. you should do an entree check back within _________
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
2 - 6oz. chicken breast
2 bites
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions

28. 6 entrees included in the high noon feast
Quat sanitizer bucket
As soon as possible - 2 minutes at most
Penne - 3 cheese Alfredo
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

29. all of our beef is aged at....
A minimum of 21 days
Red
.50
Looks under the age of 30

30. beverage and bread should be delivered within ___________ appetizers delivered within __________
4 minutes - 10 minutes
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
6oz.

31. 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
Warm - Pink Center
New york strip
Warm Center - Red throughout

32. What is the maximum plates a server is allowed to carry?
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Cheddar
Maximum of 3 plates
Seasoned - seared - and slow roasted

33. filet mignon
6oz.
Quat sanitizer bucket
Orange juice - cranberry - pineapple - grapefruit - tomato
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz

34. Black Angus Cattle are matured from what ages?
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Warm - Pink Center
Hand - OPEN FLAME
18 to 24 months

35. All steak are __________ cut daily by our chefs and grilled over _____________
The suggestive nod is nodding your head up and down while suggesting an item
Hand - OPEN FLAME
18 to 24 months
Below 40 degrees

36. charred
Cooked to order - black on outside
F -Feel - L -Look - A -Ask - G -Give back
It is longer than shoulder length
Jack

37. 2 sizes of the ribeye
2 bites
12-16oz.
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
As soon as possible - 2 minutes at most

38. when food is dropped server should check back in __________ and ___________after the first check up
The choice method is suggesting between two high end items
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Top sirloin
One minute - and four minutes

39. How is hot tea prepared?
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Orange juice - cranberry - pineapple - grapefruit - tomato
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
A minimum of 21 days

40. All towels should be kept in?
Eight
Quat sanitizer bucket
45 minutes
Warm Center - Red throughout

41. How is our signature prime rib prepared?
Soda - lemonade - ice or hot tea - coffe and milk
Seasoned - seared - and slow roasted
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Cut from end of prime rib - usually fully cooked -

42. Medium well
Quat sanitizer bucket
Hand - OPEN FLAME
Arrowhead and Pierre
Hot - Slightly pink center

43. What is the maximum plates a server is allowed to carry?
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
When a guest is underage - when a guest is visibly intoxicated
Below 40 degrees
Maximum of 3 plates

44. List three steps in monitoring alcohol service using the 'traffic light system'
6oz.
As soon as possible - 2 minutes at most
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
7oz. - 3oz. of mushrooms

45. 3 tools for selling
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Think drink - dinner menu - outsert
Cut from end of prime rib - usually fully cooked -
Quat sanitizer bucket

46. 5 main busser duties
Above 140 degrees
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Seasoned - seared - and slow roasted
6oz.

47. you should do an entree check back within _________
6oz.
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
2 - 6oz. chicken breast
2 bites

48. 6 entrees included in the high noon feast
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Below 40 degrees
Red through - very cool center
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

49. target dinner turn times
45 minutes
Orange juice - cranberry - pineapple - grapefruit - tomato
60 minutes
7oz. - 3oz. of mushrooms

50. two types of mineral waters we sell
45 minutes
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Arrowhead and Pierre
6oz.