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. 3 tools for selling
9oz.-11oz. lobster - 1 1/2oz. butter
One minute - and four minutes
Think drink - dinner menu - outsert
6oz.

2. what cheese comes on the bacon burger
Cheddar
Re-fires and Remakes.
60 minutes
6oz.

3. charred
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
A minimum of 21 days
Cooked to order - black on outside
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders

4. All steak are __________ cut daily by our chefs and grilled over _____________
All food must be stored 6 inches above ground level.
Hand - OPEN FLAME
All food must be stored 6 inches above ground level.
The choice method is suggesting between two high end items

5. when food is dropped server should check back in __________ and ___________after the first check up
Red through - very cool center
Cheddar
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
One minute - and four minutes

6. For checking identification - What is the F.L.A.G. system?
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Red
Eight
F -Feel - L -Look - A -Ask - G -Give back

7. All towels should be kept in?
Quat sanitizer bucket
Cooked to order - black on outside
New york strip
20 seconds.

8. 2 sizes of the ribeye
Hand - OPEN FLAME
Filet mignon
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
12-16oz.

9. high noon feast includes the beverages choices of...?
Soda - lemonade - ice or hot tea - coffe and milk
A way to monitor guest behavior in order to withhold responsible alcohol services.
Eight
$2.09

10. chicken avocado come with How many oz. of meat
6oz.
Above 140 degrees
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment

11. for coffee we serve _______ creamers on a ___________ plate.
All food must be stored 6 inches above ground level.
As soon as possible - 2 minutes at most
2 - 6''
6oz.

12. prime trio come with what size lobster tail and How many prawns
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Re-fires and Remakes.
Eight
Jack

13. when food is dropped server should check back in __________ and ___________after the first check up
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
Think drink - dinner menu - outsert
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
One minute - and four minutes

14. recommended steak for hearty and robust
$2.09
18 to 24 months
When a guest is underage - when a guest is visibly intoxicated
New york strip

15. What is the maximum plates a server is allowed to carry?
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Maximum of 3 plates
Hot - fully cooked throughout
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment

16. At minimum - how far can food be stored close to the ground?
9oz.-11oz. lobster - 1 1/2oz. butter
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
All food must be stored 6 inches above ground level.
9oz.-11oz. lobster - 1 1/2oz. butter

17. what kind of steak do we serve?
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
6oz.
Seasoned - seared - and slow roasted
6oz.

18. target dinner turn times
60 minutes
Soda - lemonade - ice or hot tea - coffe and milk
4 minutes
Below 40 degrees

19. what size is the prime rib on the lunch prime rib sandwich and it is topped with what
7oz. - 3oz. of mushrooms
Warm - Pink Center
Top sirloin
Seasoned - seared - and slow roasted

20. filet mignon
Warm - Pink Center
Orange juice - cranberry - pineapple - grapefruit - tomato
All food must be stored 6 inches above ground level.
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz

21. At what temperature should hot food be kept?
Above 140 degrees
Eight
Jack
4 minutes - 10 minutes

22. build s garden salad in order
4 minutes - 10 minutes
Warm - Pink Center
6oz.
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)

23. recommended steak for flavor/ well marbled
A way to monitor guest behavior in order to withhold responsible alcohol services.
Ribeye
Top sirloin
45 minutes

24. all of our beef is aged at....
A minimum of 21 days
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Orange juice - cranberry - pineapple - grapefruit - tomato
Flour - three

25. #1 priority in the restaurant?
Arrowhead and Pierre
Re-fires and Remakes.
Cool center - red interior
Flour - three

26. what are a few thing to prevent cross contaminating food?
6oz.
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Top sirloin

27. 3 tools for selling
HOT FOOD HOT!
Think drink - dinner menu - outsert
12-16oz.
All food must be stored 6 inches above ground level.

28. chicken and filet cobb come with How many oz. of meat?
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
6oz.
6oz.
2 bites

29. top sirloin
6oz.
Flour - three
Think drink - dinner menu - outsert
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz

30. Blood Rare
Ribeye
Red through - very cool center
Cooked to order - black on outside
.50

31. When serving alcohol you must ID any person who...
6oz.
Looks under the age of 30
Arrowhead and Pierre
Eight

32. recommended steak for flavor/ well marbled
Ribeye
Cool center - red interior
2 - 6''
As soon as possible - 2 minutes at most

33. filet mignon
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Eight
Orange juice - cranberry - pineapple - grapefruit - tomato

34. adding a sidekick cost an extra?
Penne - 3 cheese Alfredo
It is longer than shoulder length
$2.09
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz

35. List three steps in monitoring alcohol service using the 'traffic light system'
Flour - three
Hand - OPEN FLAME
2 - 6oz. chicken breast
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP

36. sampler plater includes...
20 seconds.
Above 140 degrees
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Re-fires and Remakes.

37. how much extra to add hot fudge to an ice cream dessert?
.50
Hot - fully cooked throughout
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Filet mignon

38. How long should you wash your hands for?
As soon as possible - 2 minutes at most
20 seconds.
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Quat sanitizer bucket

39. What is the expeditors #1 priority?
It is longer than shoulder length
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
9oz.-11oz. lobster - 1 1/2oz. butter
HOT FOOD HOT!

40. charred
Looks under the age of 30
Cooked to order - black on outside
Cheddar
Filet mignon

41. 6 entrees included in the high noon feast
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
.50
9 shrimp with one sidekick
20 seconds.

42. What is the target turn time for lunch tables
Ribeye
When a guest is underage - when a guest is visibly intoxicated
45 minutes
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

43. At what temperature should hot food be kept?
Seasoned - seared - and slow roasted
Soda - lemonade - ice or hot tea - coffe and milk
Above 140 degrees
6oz.

44. two types of mineral waters we sell
A minimum of 21 days
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Arrowhead and Pierre
When a guest is underage - when a guest is visibly intoxicated

45. Well
It is longer than shoulder length
18 to 24 months
Hot - fully cooked throughout
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands

46. your hair must be restrained when?
A minimum of 21 days
It is longer than shoulder length
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Penne - 3 cheese Alfredo

47. How is our signature prime rib prepared?
Maximum of 3 plates
Seasoned - seared - and slow roasted
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Eight

48. When serving alcohol you must ID any person who...
Filet mignon
F -Feel - L -Look - A -Ask - G -Give back
A way to monitor guest behavior in order to withhold responsible alcohol services.
Looks under the age of 30

49. Black Angus Cattle are matured from what ages?
4 minutes - 10 minutes
Eight
18 to 24 months
Red through - very cool center

50. 5 main busser duties
6oz.
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
Cool center - red interior