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Restaurant General Training

Instructions:

Answer 50 questions in 15 minutes.
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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. steak quesadilla comes with a _________ tortilla - _________green onions
Flour - three
Warm - Pink Center
20 seconds.
4 minutes

2. chicken avocado come with How many oz. of meat
Above 140 degrees
F -Feel - L -Look - A -Ask - G -Give back
A minimum of 21 days
6oz.

3. what kind of past is served with the baked chicken pasta - with what kind of sauce
4 minutes
Penne - 3 cheese Alfredo
$2.09
1) prepare yourself 2) prepare your area 3) prepare your information

4. 3 seafood items for steak/seafood roundups
2 bites
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Looks under the age of 30

5. what cheese comes on the bacon burger
2 bites
Cheddar
Red through - very cool center
Hand - OPEN FLAME

6. Medium
Warm - Pink Center
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
2 - 6oz. chicken breast
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)

7. How is hot tea prepared?
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
A way to monitor guest behavior in order to withhold responsible alcohol services.
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
20 seconds.

8. 3 seafood items for steak/seafood roundups
2 - 6''
Penne - 3 cheese Alfredo
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Ribeye

9. beverage and bread should be delivered within ___________ appetizers delivered within __________
6oz.
The choice method is suggesting between two high end items
4 minutes - 10 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

10. 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
F -Feel - L -Look - A -Ask - G -Give back
9 shrimp with one sidekick

11. All towels should be kept in?
2 - 6oz. chicken breast
1) prepare yourself 2) prepare your area 3) prepare your information
Quat sanitizer bucket
Above 140 degrees

12. beverage and bread should be delivered within ___________ appetizers delivered within __________
Cheddar
One minute - and four minutes
4 minutes - 10 minutes
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)

13. 5 main busser duties
Hot - fully cooked throughout
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) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
6oz.

14. Medium
Warm - Pink Center
A way to monitor guest behavior in order to withhold responsible alcohol services.
Flour - three
9 shrimp with one sidekick

15. non alcoholic beverages
Cool center - red interior
Warm Center - Red throughout
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
Filet mignon

16. At what temperature should hot food be kept?
Hot - Slightly pink center
.50
Above 140 degrees
12-16oz.

17. Blood Rare
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
9oz.-11oz. lobster - 1 1/2oz. butter
Red through - very cool center
$2.09

18. 3 tools for selling
4 minutes
Think drink - dinner menu - outsert
The choice method is suggesting between two high end items
Looks under the age of 30

19. philly comes with How many oz. of meat
6oz.
Quat sanitizer bucket
2 - 6''
A way to monitor guest behavior in order to withhold responsible alcohol services.

20. sampler plater includes...
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Cooked to order - black on outside
4 minutes
HOT FOOD HOT!

21. At what temperature should hot food be kept?
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Above 140 degrees
18 to 24 months
4 minutes

22. List three steps in monitoring alcohol service using the 'traffic light system'
1) prepare yourself 2) prepare your area 3) prepare your information
Jack
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

23. 3 tools for selling
Below 40 degrees
Cooked to order - black on outside
Think drink - dinner menu - outsert
6oz.

24. charred
60 minutes
4 minutes - 10 minutes
All food must be stored 6 inches above ground level.
Cooked to order - black on outside

25. when food is dropped server should check back in __________ and ___________after the first check up
HOT FOOD HOT!
One minute - and four minutes
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Penne - 3 cheese Alfredo

26. Rare
6oz.
2 bites
Cool center - red interior
4 minutes

27. When is it against the law to serve alcohol?
When a guest is underage - when a guest is visibly intoxicated
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Penne - 3 cheese Alfredo
Warm Center - Red throughout

28. How is our signature prime rib prepared?
Seasoned - seared - and slow roasted
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
18 to 24 months
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz

29. what are a few thing to prevent cross contaminating food?
Red through - very cool center
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Warm Center - Red throughout
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands

30. recommended steak for lean firm bold meaty flavor
60 minutes
Above 140 degrees
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Top sirloin

31. what cheese come on the chicken avocado
$2.09
Jack
60 minutes
The choice method is suggesting between two high end items

32. chicken avocado come with How many oz. of meat
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Orange juice - cranberry - pineapple - grapefruit - tomato
6oz.
Seasoned - seared - and slow roasted

33. recommended steak for hearty and robust
New york strip
Seasoned - seared - and slow roasted
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
1) prepare yourself 2) prepare your area 3) prepare your information

34. 3 steps to guest ready preparation
6oz.
1) prepare yourself 2) prepare your area 3) prepare your information
A way to monitor guest behavior in order to withhold responsible alcohol services.
A minimum of 21 days

35. high noon feast includes the beverages choices of...?
Cut from end of prime rib - usually fully cooked -
Above 140 degrees
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
Soda - lemonade - ice or hot tea - coffe and milk

36. List three steps in monitoring alcohol service using the 'traffic light system'
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Red

37. describe the filet mignon sandwich
F -Feel - L -Look - A -Ask - G -Give back
6oz.
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Cut from end of prime rib - usually fully cooked -

38. steak quesadilla comes with a _________ tortilla - _________green onions
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
It is longer than shoulder length
Flour - three
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)

39. 5 juices we carry
Re-fires and Remakes.
Ribeye
Orange juice - cranberry - pineapple - grapefruit - tomato
Quat sanitizer bucket

40. sampler plater includes...
7oz. - 3oz. of mushrooms
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
9oz.-11oz. lobster - 1 1/2oz. butter
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP

41. target dinner turn times
60 minutes
Filet mignon
Warm Center - Red throughout
2 - 6''

42. new york strip
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
Filet mignon
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
It is longer than shoulder length

43. recommended steak for hearty and robust
F -Feel - L -Look - A -Ask - G -Give back
Top sirloin
New york strip
The choice method is suggesting between two high end items

44. charred
Red through - very cool center
12-16oz.
Cooked to order - black on outside
The suggestive nod is nodding your head up and down while suggesting an item

45. target dinner turn times
Hot - fully cooked throughout
Cool center - red interior
6oz.
60 minutes

46. recommended steak for lean firm bold meaty flavor
Arrowhead and Pierre
2 - 6''
Top sirloin
HOT FOOD HOT!

47. Ribeye
Cool center - red interior
When a guest is underage - when a guest is visibly intoxicated
Filet mignon
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz

48. what are a few thing to prevent cross contaminating food?
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
The suggestive nod is nodding your head up and down while suggesting an item
As soon as possible - 2 minutes at most
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands

49. all of our beef is aged at....
12-16oz.
A minimum of 21 days
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Top sirloin

50. At minimum - how far can food be stored close to the ground?
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
All food must be stored 6 inches above ground level.
1) prepare yourself 2) prepare your area 3) prepare your information
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz

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Restaurant General Training

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