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. what cheese come on the chicken avocado
When a guest is underage - when a guest is visibly intoxicated
.50
18 to 24 months
Jack

2. new york strip
The suggestive nod is nodding your head up and down while suggesting an item
Quat sanitizer bucket
45 minutes
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz

3. prime trio come with what size lobster tail and How many prawns
Think drink - dinner menu - outsert
Hot - fully cooked throughout
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
20 seconds.

4. fire grilled chicken come in what size?
2 - 6oz. chicken breast
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

5. 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
4 minutes - 10 minutes
2 - 6oz. chicken breast
Cut from end of prime rib - usually fully cooked -

6. 3 tools for selling
Think drink - dinner menu - outsert
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Quat sanitizer bucket
45 minutes

7. end cut
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Penne - 3 cheese Alfredo
2 - 6''
Cut from end of prime rib - usually fully cooked -

8. For checking identification - What is the F.L.A.G. system?
Cooked to order - black on outside
Think drink - dinner menu - outsert
Red through - very cool center
F -Feel - L -Look - A -Ask - G -Give back

9. At what temperature should cold food be kept?
6oz.
Below 40 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

10. Black Angus Cattle are matured from what ages?
4 minutes - 10 minutes
Seasoned - seared - and slow roasted
Ribeye
18 to 24 months

11. what kind of past is served with the baked chicken pasta - with what kind of sauce
Penne - 3 cheese Alfredo
Warm - Pink Center
Cheddar
Looks under the age of 30

12. adding a sidekick cost an extra?
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
$2.09
When a guest is underage - when a guest is visibly intoxicated
Red through - very cool center

13. prime trio come with what size lobster tail and How many prawns
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Seasoned - seared - and slow roasted
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
.50

14. how much extra to add hot fudge to an ice cream dessert?
.50
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
6oz.
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups

15. What is the target turn time for lunch tables
Jack
45 minutes
Looks under the age of 30
Hot - fully cooked throughout

16. top sirloin
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
As soon as possible - 2 minutes at most
A minimum of 21 days
2 - 6oz. chicken breast

17. new york strip
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
When a guest is underage - when a guest is visibly intoxicated
A way to monitor guest behavior in order to withhold responsible alcohol services.
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands

18. two types of mineral waters we sell
Arrowhead and Pierre
Cooked to order - black on outside
4 minutes - 10 minutes
Soda - lemonade - ice or hot tea - coffe and milk

19. What is the traffic light system?
A way to monitor guest behavior in order to withhold responsible alcohol services.
Hot - fully cooked throughout
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz

20. What is the suggestive nod method for up selling
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Seasoned - seared - and slow roasted
Hot - fully cooked throughout
The suggestive nod is nodding your head up and down while suggesting an item

21. Well
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
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Hot - fully cooked throughout

22. What is the expeditors #1 priority?
18 to 24 months
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
HOT FOOD HOT!
Cool center - red interior

23. #1 priority in the restaurant?
2 - 6oz. chicken breast
Re-fires and Remakes.
F -Feel - L -Look - A -Ask - G -Give back
Soda - lemonade - ice or hot tea - coffe and milk

24. large lobster tail entree comes in what sizes? and how much melted butter
45 minutes
9oz.-11oz. lobster - 1 1/2oz. butter
Warm - Pink Center
As soon as possible - 2 minutes at most

25. Blood Rare
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
Red through - very cool center
6oz.
Re-fires and Remakes.

26. How long should you wash your hands for?
6oz.
20 seconds.
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Red through - very cool center

27. Well
F -Feel - L -Look - A -Ask - G -Give back
Hot - fully cooked throughout
Cooked to order - black on outside
Jack

28. charred
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
Top sirloin
Cooked to order - black on outside

29. garnishes for potato soup in order
9 shrimp with one sidekick
All food must be stored 6 inches above ground level.
Below 40 degrees
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)

30. All steak are __________ cut daily by our chefs and grilled over _____________
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
4 minutes
F -Feel - L -Look - A -Ask - G -Give back
Hand - OPEN FLAME

31. 3 seafood items for steak/seafood roundups
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
6oz.
Cut from end of prime rib - usually fully cooked -
Penne - 3 cheese Alfredo

32. beverage and bread should be delivered within ___________ appetizers delivered within __________
4 minutes - 10 minutes
Flour - three
Cool center - red interior
Flour - three

33. what kind of steak do we serve?
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
60 minutes
A minimum of 21 days

34. How long should you wash your hands for?
Think drink - dinner menu - outsert
20 seconds.
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups

35. large lobster tail entree comes in what sizes? and how much melted butter
New york strip
9oz.-11oz. lobster - 1 1/2oz. butter
18 to 24 months
9 shrimp with one sidekick

36. 5 main busser duties
It is longer than shoulder length
Ribeye
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
A way to monitor guest behavior in order to withhold responsible alcohol services.

37. All towels should be kept in?
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
All food must be stored 6 inches above ground level.
Quat sanitizer bucket
7oz. - 3oz. of mushrooms

38. fire grilled prawns comes with How many shrimp?
Ribeye
Eight
Top sirloin
Warm - Pink Center

39. your hair must be restrained when?
Above 140 degrees
It is longer than shoulder length
Hot - fully cooked throughout
Filet mignon

40. you should do an entree check back within _________
2 bites
Warm - Pink Center
2 - 6''
Hot - Slightly pink center

41. All towels should be kept in?
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
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Quat sanitizer bucket
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop

42. high noon feast includes the beverages choices of...?
Warm - Pink Center
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
Re-fires and Remakes.
Soda - lemonade - ice or hot tea - coffe and milk

43. recommended steak for flavor/ well marbled
Ribeye
.50
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Looks under the age of 30

44. guest should be greeted
As soon as possible - 2 minutes at most
HOT FOOD HOT!
45 minutes
Flour - three

45. steak quesadilla comes with a _________ tortilla - _________green onions
Ribeye
Flour - three
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
4 minutes - 10 minutes

46. 3 tools for selling
Hot - Slightly pink center
Above 140 degrees
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Think drink - dinner menu - outsert

47. describe the filet mignon sandwich
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
60 minutes
It is longer than shoulder length
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp

48. For checking identification - What is the F.L.A.G. system?
Penne - 3 cheese Alfredo
6oz.
New york strip
F -Feel - L -Look - A -Ask - G -Give back

49. recommended steak for hearty and robust
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
New york strip
.50
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment

50. broken glass is thrown in what color bucket?
Red
Orange juice - cranberry - pineapple - grapefruit - tomato
Cooked to order - black on outside
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor

text/x-generic sidebar1.php ( HTML document, ASCII text, with very long lines, with CRLF line terminators )