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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. How is hot tea prepared?
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
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
Cut from end of prime rib - usually fully cooked -
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

2. 2 sizes of the ribeye
Warm Center - Red throughout
12-16oz.
6oz.
9 shrimp with one sidekick

3. garnishes for potato soup in order
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
Penne - 3 cheese Alfredo
18 to 24 months
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz

4. Medium rare
Cut from end of prime rib - usually fully cooked -
Warm Center - Red throughout
9 shrimp with one sidekick
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP

5. Medium rare
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Cheddar
As soon as possible - 2 minutes at most
Warm Center - Red throughout

6. beverage and bread should be delivered within ___________ appetizers delivered within __________
4 minutes - 10 minutes
$2.09
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz

7. Well
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
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
18 to 24 months

8. top sirloin
All food must be stored 6 inches above ground level.
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Think drink - dinner menu - outsert
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz

9. fire grilled chicken come in what size?
Hot - fully cooked throughout
2 - 6oz. chicken breast
60 minutes
A way to monitor guest behavior in order to withhold responsible alcohol services.

10. chicken avocado come with How many oz. of meat
6oz.
When a guest is underage - when a guest is visibly intoxicated
Orange juice - cranberry - pineapple - grapefruit - tomato
As soon as possible - 2 minutes at most

11. 3 tools for selling
Think drink - dinner menu - outsert
7oz. - 3oz. of mushrooms
Cooked to order - black on outside
Red through - very cool center

12. 5 main busser duties
4 minutes - 10 minutes
The choice method is suggesting between two high end items
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor

13. #1 priority in the restaurant?
7oz. - 3oz. of mushrooms
Re-fires and Remakes.
9oz.-11oz. lobster - 1 1/2oz. butter
Eight

14. all of our beef is aged at....
A minimum of 21 days
Looks under the age of 30
Maximum of 3 plates
Filet mignon

15. How long should you wash your hands for?
20 seconds.
When a guest is underage - when a guest is visibly intoxicated
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Orange juice - cranberry - pineapple - grapefruit - tomato

16. filet mignon
Above 140 degrees
Hot - Slightly pink center
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz

17. recommended steak for lean firm bold meaty flavor
.50
The suggestive nod is nodding your head up and down while suggesting an item
18 to 24 months
Top sirloin

18. What is the traffic light system?
One minute - and four minutes
A way to monitor guest behavior in order to withhold responsible alcohol services.
60 minutes
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands

19. three cheese garlic bread comes with How many oz. of meat
6oz.
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Looks under the age of 30
One minute - and four minutes

20. Blood Rare
Soda - lemonade - ice or hot tea - coffe and milk
Red through - very cool center
18 to 24 months
Jack

21. chicken and filet cobb come with How many oz. of meat?
2 - 6''
Maximum of 3 plates
F -Feel - L -Look - A -Ask - G -Give back
6oz.

22. Well
Hot - fully cooked throughout
Eight
The suggestive nod is nodding your head up and down while suggesting an item
Cut from end of prime rib - usually fully cooked -

23. philly comes with How many oz. of meat
Looks under the age of 30
18 to 24 months
F -Feel - L -Look - A -Ask - G -Give back
6oz.

24. Medium well
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
As soon as possible - 2 minutes at most
9oz.-11oz. lobster - 1 1/2oz. butter
Hot - Slightly pink center

25. all of our beef is aged at....
7oz. - 3oz. of mushrooms
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
A minimum of 21 days

26. How is hot tea prepared?
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
Cheddar
45 minutes
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)

27. recommended steak for flavor/ well marbled
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
Ribeye
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
6oz.

28. fire grilled prawns comes with How many shrimp?
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
Eight
It is longer than shoulder length
18 to 24 months

29. build s garden salad in order
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Below 40 degrees
Warm Center - Red throughout
A minimum of 21 days

30. what are a few thing to prevent cross contaminating food?
Top sirloin
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Cool center - red interior
2 - 6oz. chicken breast

31. 6 entrees included in the high noon feast
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Arrowhead and Pierre
6oz.
$2.09

32. new york strip
Hand - OPEN FLAME
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
As soon as possible - 2 minutes at most
Below 40 degrees

33. your hair must be restrained when?
It is longer than shoulder length
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Think drink - dinner menu - outsert
Re-fires and Remakes.

34. how much extra to add hot fudge to an ice cream dessert?
.50
2 - 6oz. chicken breast
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Hand - OPEN FLAME

35. three cheese garlic bread comes with How many oz. of meat
Quat sanitizer bucket
Maximum of 3 plates
As soon as possible - 2 minutes at most
6oz.

36. recommended steak for lean - naturally tender
Filet mignon
45 minutes
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
.50

37. end cut
45 minutes
9 shrimp with one sidekick
Cut from end of prime rib - usually fully cooked -
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

38. How many shrimp are on the crispy shrimp entree - and How many sides are included
12-16oz.
As soon as possible - 2 minutes at most
4 minutes - 10 minutes
9 shrimp with one sidekick

39. What is the expeditors #1 priority?
6oz.
Cut from end of prime rib - usually fully cooked -
As soon as possible - 2 minutes at most
HOT FOOD HOT!

40. what kind of steak do we serve?
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Penne - 3 cheese Alfredo
It is longer than shoulder length
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.

41. 5 main busser duties
18 to 24 months
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz

42. steak quesadilla comes with a _________ tortilla - _________green onions
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Flour - three
Red through - very cool center
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

43. recommended steak for hearty and robust
6oz.
HOT FOOD HOT!
New york strip
As soon as possible - 2 minutes at most

44. 60 minute dinner pace in 5 steps are?
Cheddar
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
18 to 24 months
The choice method is suggesting between two high end items

45. All steak are __________ cut daily by our chefs and grilled over _____________
Hot - fully cooked throughout
Arrowhead and Pierre
Hand - OPEN FLAME
18 to 24 months

46. What is the maximum plates a server is allowed to carry?
1) prepare yourself 2) prepare your area 3) prepare your information
Maximum of 3 plates
Cheddar
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor

47. soups and salads should be prepared within __________
Cooked to order - black on outside
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
4 minutes
Warm Center - Red throughout

48. two types of mineral waters we sell
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
Cool center - red interior
Warm Center - Red throughout
Arrowhead and Pierre

49. when food is dropped server should check back in __________ and ___________after the first check up
One minute - and four minutes
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Red

50. what kind of steak do we serve?
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
As soon as possible - 2 minutes at most
Hot - Slightly pink center
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)