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 is the traffic light system?
A way to monitor guest behavior in order to withhold responsible alcohol services.
7oz. - 3oz. of mushrooms
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)

2. top sirloin
4 minutes - 10 minutes
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Maximum of 3 plates
2 bites

3. when food is dropped server should check back in __________ and ___________after the first check up
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
20 seconds.
One minute - and four minutes

4. recommended steak for lean firm bold meaty flavor
Red through - very cool center
Top sirloin
6oz.
6oz.

5. top sirloin
Warm - Pink Center
9 shrimp with one sidekick
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz

6. target dinner turn times
60 minutes
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Ribeye
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment

7. guest should be greeted
As soon as possible - 2 minutes at most
Cut from end of prime rib - usually fully cooked -
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
18 to 24 months

8. Well
7oz. - 3oz. of mushrooms
18 to 24 months
Hot - fully cooked throughout
Filet mignon

9. What is the maximum plates a server is allowed to carry?
6oz.
Maximum of 3 plates
New york strip
A minimum of 21 days

10. At minimum - how far can food be stored close to the ground?
All food must be stored 6 inches above ground level.
4 minutes
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders

11. When serving alcohol you must ID any person who...
New york strip
HOT FOOD HOT!
Looks under the age of 30
Warm - Pink Center

12. what cheese come on the chicken avocado
60 minutes
$2.09
Looks under the age of 30
Jack

13. adding a sidekick cost an extra?
Filet mignon
Red
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
$2.09

14. when food is dropped server should check back in __________ and ___________after the first check up
Warm - Pink Center
Arrowhead and Pierre
One minute - and four minutes
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.

15. recommended steak for hearty and robust
A minimum of 21 days
New york strip
4 minutes - 10 minutes
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)

16. two types of mineral waters we sell
Arrowhead and Pierre
18 to 24 months
Red through - very cool 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

17. How long should you wash your hands for?
The choice method is suggesting between two high end items
Jack
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
20 seconds.

18. large lobster tail entree comes in what sizes? and how much melted butter
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Flour - three
9oz.-11oz. lobster - 1 1/2oz. butter
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz

19. 2 sizes of the ribeye
Cut from end of prime rib - usually fully cooked -
9oz.-11oz. lobster - 1 1/2oz. butter
12-16oz.
Soda - lemonade - ice or hot tea - coffe and milk

20. All towels should be kept in?
All food must be stored 6 inches above ground level.
$2.09
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Quat sanitizer bucket

21. When is it against the law to serve alcohol?
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
12-16oz.
When a guest is underage - when a guest is visibly intoxicated
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz

22. Black Angus Cattle are matured from what ages?
18 to 24 months
Cooked to order - black on outside
Cooked to order - black on outside
9oz.-11oz. lobster - 1 1/2oz. butter

23. two types of mineral waters we sell
Eight
Soda - lemonade - ice or hot tea - coffe and milk
Arrowhead and Pierre
Penne - 3 cheese Alfredo

24. 5 main busser duties
2 bites
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Arrowhead and Pierre
Hand - OPEN FLAME

25. 5 juices we carry
Re-fires and Remakes.
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Orange juice - cranberry - pineapple - grapefruit - tomato

26. chicken avocado come with How many oz. of meat
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Jack
New york strip
6oz.

27. When is it against the law to serve alcohol?
Warm - Pink Center
Arrowhead and Pierre
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
When a guest is underage - when a guest is visibly intoxicated

28. garnishes for potato soup in order
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Eight

29. philly comes with How many oz. of meat
9oz.-11oz. lobster - 1 1/2oz. butter
6oz.
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP

30. Medium
12-16oz.
Warm - Pink Center
2 - 6oz. chicken breast
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz

31. recommended steak for flavor/ well marbled
Ribeye
F -Feel - L -Look - A -Ask - G -Give back
Warm - Pink Center
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands

32. At minimum - how far can food be stored close to the ground?
.50
All food must be stored 6 inches above ground level.
Cool center - red interior
Cool center - red interior

33. Blood Rare
Red through - very cool center
Think drink - dinner menu - outsert
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
New york strip

34. Medium
Warm - Pink Center
F -Feel - L -Look - A -Ask - G -Give back
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Top sirloin

35. what are a few thing to prevent cross contaminating food?
60 minutes
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
60 minutes
Ribeye

36. How is our signature prime rib prepared?
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Seasoned - seared - and slow roasted
Eight
As soon as possible - 2 minutes at most

37. your hair must be restrained when?
It is longer than shoulder length
All food must be stored 6 inches above ground level.
Quat sanitizer bucket
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands

38. soups and salads should be prepared within __________
4 minutes
Looks under the age of 30
2 - 6''
Warm Center - Red throughout

39. How many shrimp are on the crispy shrimp entree - and How many sides are included
Cooked to order - black on outside
9 shrimp with one sidekick
Jack
45 minutes

40. chicken and filet cobb come with How many oz. of meat?
Soda - lemonade - ice or hot tea - coffe and milk
2 bites
6oz.
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

41. describe the filet mignon sandwich
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
18 to 24 months
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups

42. 2 sizes of the ribeye
6oz.
Seasoned - seared - and slow roasted
12-16oz.
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

43. garnishes for potato soup in order
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
F -Feel - L -Look - A -Ask - G -Give back
All food must be stored 6 inches above ground level.
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)

44. Rare
2 - 6oz. chicken breast
Cool center - red interior
Warm - Pink Center
Orange juice - cranberry - pineapple - grapefruit - tomato

45. charred
Hot - Slightly pink center
Cooked to order - black on outside
Warm Center - Red throughout
Maximum of 3 plates

46. 6 entrees included in the high noon feast
Quat sanitizer bucket
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Cool center - red interior
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

47. what cheese come on the chicken avocado
Warm Center - Red throughout
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Think drink - dinner menu - outsert
Jack

48. high noon feast includes the beverages choices of...?
Soda - lemonade - ice or hot tea - coffe and milk
F -Feel - L -Look - A -Ask - G -Give back
Hand - OPEN FLAME
A minimum of 21 days

49. broken glass is thrown in what color bucket?
Soda - lemonade - ice or hot tea - coffe and milk
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Red
6oz.

50. Ribeye
Re-fires and Remakes.
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
4 minutes - 10 minutes