CRAZY HECTIC
SPUR MENU TEST!
ANSWER SHEET
Test total = 320
UPDATED FOR THE APRIL 2008 MENU CHANGE
1 / List the weights of the following products: / 25Full Fish & chips / 2 x 130g (1)
Spur T-bone / 350g (1) or 500g (1)
Spur spare ribs / 400g (1) or 600g (1)
Kiddies – Silver Spear Steak / 150g (1)
Kiddies Beef Burger / 120g (1)
ManhattanMushroom Steak / 200g (1)or 270g(1)
Monkey Gland Rump / 200g (1)or 270g(1)
Pork Chops / 2 x 200g (1)
Steak & Shrimp / 200g (1) or 270g(1)
Chicken Schnitzel / 2 x 100g (1)
Lazy aged steak / 500g (1)
Fish ‘n Calamari / 1 x 130g(1) and 1 x 125g (1)
BBQ Chicken breasts / 2 x 135g (1)
Espetada / 6 x 50g cubes = 300g (1)
Slimmers Steak / 200g (1)
Pepper Fillet / 200g (1) or 270g(1)
Rib Burger / 2 x 100g (1)
Lamb chops / 4 x 100g (1)
2 / What questions do you ask a customer when they order a steak? / 4
200g (1) / 270g (weight)? (1)
How would you prefer your steak to be grilled? (1)
Chips/baked potato or 2 hot vegetables? (1)
3 / Please list what is on the following plates and state the weights of the meat/fish/chicken items. (excl. chips/bp or 2 hot veg and garnish) / 12
a. / Cheddamelt Steak
200g (1) /270g(1) rump or sirloin / slab of cheese (1) / mushroom sauce (1)
b. / Surf ‘n Turf (incl. Garnish)
1 x 125g Calamari Rings (1) / 200g rump or sirloin (1) / tartar sauce (1) / lemon star (1)
c. / Rib ‘n Buffalo Wings
400gPorkribs (1) / ½ portion chicken wings (300g) (1)
d. / Chicken Burger
choice: grilled or crumbed (1) / 135 g chicken breast (1)
e. / Buffalo Wings (incl. Garnish) / 8
Weight / ½ @ 300g (1) / full @ 600g (1)
Sauces / Roquefort (1) / Durky (1)
Garnish on plate / Shredded lettuce, sliced tomato & dried parsley (1)
Service items / Wet wipes (1) / bone plate (1)
Taste option / Basted, Spicy or plain (1)
f / Chicken Kebab / 1
2 x 100g chicken pieces on a skewer (1)
g / Lamb chops & extras to be served to table / 3
4 x 100g chops (1) / mint jelly or sauce (1) / wet wipes & bone plate (1)
4 / Name seven condiments on the salad valley: / 7
Tomato sauce; HP sauce; Worcester sauce; 3 different mustards (English, American, French),
Tabasco; Chutney; black pepper grinder; vinegar; olive oil; chillies etc.
Give 1 mark to any of the above answers
5 / What is included on a Slimmer’s steak plate and what is excluded? / 2
Lose the chips or baked potato (1) / guest can help self to salad valley at no extra cost (1)
6 / A spur beef burger consists of ______(90) % beef and ______(10) % fat. / 1
7 / Describe the following sauces / dressings/ toppings: / 8
Cheese / Creamy cheese sauce or cheese slice (1)
Guacamole / Avocado pulp with garlic (1)
Sweet Chilli / Non cream based sweet chilli (1)
Monkey Gland / Fruity chutney-based sauce (1)
Texan Chilli / Spicy, chilli tomato-based sauce (1)
Roquefort / Creamy blue cheese dressing (1)
Salsa / Cold diced tomatoes, onions & chilli (1)
Peri-peri / Spicy oil-based sauce (1)
8. / Describe the topping on a Cheese, Bacon & Guacamole Burger: / 3
Toppings are: cheese slice (1) / bacon (1) / guacamole (1)
9 / Describe the topping on a Goodie Burger: / 3
Cheese slice (1) / pineapple ring (1) / mushroom sauce (1)
10 / Describe a Rib Burger: / 2
2 x 100g pork rib burger patties (1) /Hickory basting (1)
11 / Describe the toppings on a Hawaiian Burger: / 1
Grilled pineapple ring (1)
12 / Describe a Double Burger, its presentation and its weight: / 2
2 x 160g patties (1)
Patty's to be placed on both halves of the roll.(1)
13 / Describe the Chiefs platter, its weight and its presentation: / 6
125g Calamari Rings (1) / 2 x Mini Beef Kebabs (1)
3 x pork riblets (1) / 4 pieces chicken wings (1)
Served with tartar, sweet chilli sauce (1), Chips (1)
14 / Describe a Vegetarian Burger, its presentation and its weight incl. guest options: / 4
Veg pattie @ 115g (1)/ served on a bun (1)/ free cheese sauce (1) /
Choice: salad, chips, 2 hot veg or BP (1)
15 / List the 5 salads that may be found on the SaladValley: / 5
Carrot (1) / Fresh (1)
Beetroot (1) / Potato (1)
Coleslaw (1)
MARKER: If other salads are mentioned that you serve in your store, allocate the mark.
16 / If a guest requests salad in place of chips/baked potato or two hot veg, (salad exchange) what will you tell the guest? / 1
They may help themselves to the valley at an additional fee of R______
17 / Name 4 different food items that should be accompanied by a bone plate and wet wipes. / 4
Chicken on the bone (1) / Spare Ribs (1)
Chops(1) / Fajitas / Quesadillas (1)
18 / Which 3 dressings are always on the SaladValley? / 3
Roquefort (1)/ 1 000 islands (1) / French (1)
19 / Describe the following in full: Product, sauces, garnish & question to guest:
Quesadilla
a. / 2 Tortillas cut into 4 equal triangles (1) / Cheese or chicken & cheese filling? (1) / 4
Spicy or plain (1) / Served with salsa/guacamole/ sour cream (1)
Chargrilled Rump
b. / 200g or 270g steak (1) / How would you preferit grilled? (1) / 3
Chips/baked potato or 2 hot veg? (1) / Bonus: sell a sauce
Garlic Fillet
c. / 200g or 270g Fillet (1) / How would you prefer it grilled? (1) / 4
Chips/baked potato or 2 hot veg? (1) / Side serving of garlic sauce (1)
d. / Nachos Mexicana (Products, sauces, options etc)
Spicy corn chips (1) / Covered with Salsa sauce (1) / topped with cottage cheese (1) /melted cheddar & mozarella cheese (1) / 7
Full or half portion (1) / Spicy or plain (1)
Served with guacamole (1)
e. / Enchiladas (Products, sauces, options etc)
Beef/Chicken/Vegetable (mushroom) (3) / Full or Half portion? (1) / 12
Spicy or plain? (1) / Rolled in heated tortilla (1)
Topped with Mexican sauce (1) /
grated cheese (1) / Placed salamander oven until cheese melts (1)
Served with salsa/guacamole/sour cream(1)/Mexican rice (1) / Garnished shredded lettuce, diced tomato (1)
f. / List the 4 new kiddies meals:
Big bear chow (1) / Bouncy bunny grub (1) / 4
Cheesy Cherokee chow (1) / Sizzling Sioux sausages (1)
20 / List the 3 filling options available for toasted sandwiches:
Cheese & Tomato(1) / Chicken Mayo(1) / 3
Ham, cheese & tomato(1)
Describe a Fruit shake -
21. / Choice of fresh fruit juice (1) / ice-cream no cream (1) / 2
22 / Describe a Rock Shandy - / 4
½ Sprite (1) / ½ soda water (1)/ 5 drops bitters(1) / slice of lemon(1)
23 / Describe the presentation of a Regular/ Americano Coffee, incl. the options for guests / 7
Filter or Decaf? (1) / Single Espresso (1), topped up with hot water (1)
Hot or cold milk? (1) / Served with white/brown sugar and sweeteners (1)
Saucer, coaster, cup & t-spoon (1) placed on RHS (1)
24 / List cordials, options for guests with cordials and how you would serve them to a customer- / 5
Lime (1) / Passion fruit (1)
Cola tonic (1) / Long glass with ice(1)
With a mixer of the guest’s choice (water, sprite, soda) (1)
25 / Spicy Beef Strips (products, sauces, garnish & presentation) / 5
150 g beef strips, seasoned and grilled (1)
Covered in creamy blend of per-peri & tomato salsa sauce (1)
Served with toasted Italian flatbread cut into 4 (1) / placed on an oval platter (1)
Garnish: shredded lettuce, sliced tomato & a sprinkle of parsley (1)
26 / Describe a Cheddamelt Schnitzel (state questions to ask guest) / 7
Choice of beef or chicken (1)
If Beef: 150g (1) - If Chicken: 2 x 100g (1)
Flattened, crumbed & grilled on flat top (1)
Cheese slice (1) / mushroom sauce (1) / chips/baked potato or 2 hot veg (1)?
27 / Ranch Chicken: State the two options available and list the pre-drops / 4
Options: Basted (1)
Peri-peri (1)
Pre-drops: Fingerbowl (1)
wet wipes and serviettes (1)
28 / Describe the garlic roll and the guest’s options / 3
An 18 cm roll (1)
Plain garlic butter (1) or cheese and garlic butter (1)
29 / Describe the Monkey Gland Rump in full (incl. product, sauce, and questions) / 6
200g (1) or 270g (1) rump
How would you prefer your rump cooked? (1)
Chips/baked potato or 2 hot veg? (1)
Would you prefer your sauce served separately or over your steak? (1)
Served with monkey gland sauce (1)
30 / Give a full description of the Chicken Cordon Bleu - / 6
2 x 135 g chicken breasts (1)
Crumbed (1), filled with ham (1) and mozzarella cheese (1)
Served with cheese sauce or mushroom sauce (1)
Chips, BP or 2 hot veg (1)
31 / Please list the pre-drops with the following:
Any Meat on Bone / Wet wipes(1) / bone plate (1)
Lamb Chops / Wet wipes(1) / bone plate(1) / mint jelly (1)
Pork Chops / Wet wipes (1)/ bone plate (1) / apple jelly (1)
Fajita / Wet wipes & side plate (1)
Baked Potato / Sour cream and butter (1)
Name3 Rib combo’s that we have on offer to our guests: / 10
32 / 3
Rib ‘n buffalo wings (1) Rib ‘n Calamari (1); Rib ‘n Chicken (1)
33 / What is a John Lee Special? / 1
2 tots Lemon juice and coke (1)
34 / What question would you ask if a guest orders fresh fruit juice? / 1
Orange/Mango/Cocktail/Apple or Granadilla?
35 / Describe a Low Fat Frappé and list the 3 options that are available / 6
Sachet of customer choice (flavour) (1) / blended with fat free milk and crushed ice (1) / served in a Slo-Jo glass.(1)
Ice Cappuccino (1), Strawberry (1), or Crème Caramel? (1)
36 / What is a beer shandy and where should this drink be mixed/ poured? / 3
Sprite/ Lemonade (1)
Beer of customer’s choice(1)
Mixed where? At the table (1)
37 / How would you serve a Tomato Cocktail? / 5
Tall glass with ice and a slice of lemon (1)
Tin of tomato cocktail (1) / Salt & Pepper (1)
Worcester (1) & Tabasco (1) sauce served separately
38 / List the 2 “Mexican Starters” and state what questions you ask with these meals. / 5
Nachos Mexicana (1) / Quesadillas (1)
Spicy or plain (1) / Quesadillas: Cheese or Chicken & Cheese (1)
Spicy or plain (1)
39 / What 2 cuts of meat does a T-bone consist of? / 2
Sirloin (1) andFillet (1)
40 / What type of meat is used for ribs, and list the 2 rib flavour options available on the menu. / 2
Pork (In Halaal stores – Beef or Lamb) (1)
Grill basting or smoked hickory? (1)
41 / Describe the following desserts in full (incl. questions for the guest & cutlery)
a. / Kiddies Waffle / 7
Would you prefer the Waffle Whizz (1) or the Crispy Cruncha Waffle (1)?
Would you prefer ice-cream (1) or whipped cream (1) on your waffle?
Crispy Cruncha * Loads of candycoated choc balls and rainbow sprinkles (1)
Waffle Whizz: * Loads of rainbow sprinkles and mint crunchie (1)
Cutlery: * Serve with a wrapped knife and fork (1)
b. / Chocaholics Choice Brownies / 5
Thick, dark chocolate cake (1) / with crushed pecan nuts inside and on top (1)
Covered in delicious chocolate sauce(1)
Question: cream or ice-cream(1)
Cutlery:- side plate & soda spoon(1)
c. / Apple Berry Pie / 4
Baked apple and red berries encased in sweet almond pastry (1)
Served with cream or ice-cream and topped with a cherry on the side(1)
Question: cream or ice-cream(1)
Cutlery:- side plate & soda spoon(1)
d. / Classic Cheesecake / 4
Smooth cheesecake (1), Wild berry or sweet nutty sauce (1).
Question: cream or ice-cream(1)
Cutlery:- side plate & soda spoon(1)
42 / List the options available for the following meals (excl. “chips on the plate”?) / 8
a. / Toasted Treats
Cheese and tomato (1)Ham, cheese and tomato (1) Chicken mayo (1)
b. / Kiddies burger
Beef (1) or chicken (1) or cheese burger (1) or Rib burger (1) option
c. / Fish fingers: How many fingers are served?
3 fish fingers (1)
43 / Name the 3 choices available for a kiddies pizza. / 3
Buffalo Brave/Chicken & Cheese (1) , Soaring Eagles’s Favourite/ Ham & Pineapple & Cheese (1)
or Buttercup’s Best/Cheese Pizza (1)
44 / Describe a Dom Pedro in full (incl. questions) / 5
Double or single? (1) / Which liqueur/Spirit? (1)
Mixed with ice-cream (1) / Served in wine glass with lining of choc sauce (1)
Bonus: served on a side plate with serviette and wrapped straw (1)
45 / Name the 3 Oros flavours that we offer? / 3
Apple Berry (1) , Raspberry (1) or Original orange (1)
46 / Describe an Espresso Coffee, presentation and the questions asked to the guest. / 7
Would you prefer a single (1) or double (1) espresso?
A full-bodied, aromatic, freshly ground coffee (1)
Topped with a thick, golden “crema” (1).
Served in an espresso cup (1), with a teaspoon on RHS (1) and a sugar sachet holder (1)
47 / Describe a Cappuccino Coffee and its presentation. / 7
1/3 Coffee (1), 1/3 Steamed Milk (1), 1/3 foam / froth (1), topped with chocolate powder (1)
Served in a coffee cup & saucer (1), with a teaspoon (1) and a sugar sachet holder (1)
48 / Describe the Espetada (incl. questions). / 5
300g beef (1) / Cubed into 50g pieces (6 pieces) (1)
How do you prefer your steak to be grilled? (1) / Would you prefer chips/bpotato or 2 hot veg? (1)
Warn customers that the skewer handles are hot (1)
Bonus – sell a sauce
49 / a. Describe a Mixed Grill (Incl. questions). / 8
200g Rump or Sirloin (1) / 100g Wors (1) and 100g lamb chop (1)
Topped with a fried egg (1) / How do you prefer your steak to be grilled? (1)
How do you prefer your egg to be cooked? (1) Hard or Soft? (1) / How do you prefer your lamb chops to be grilled? (1)
b. Name any four “Top Ups” or side orders available and their quantities/ weights
Garlic roll (1) / Beef Kebabs – 2 x 50g (1)
100g mushroom skewer (1) / Veg Side Order (1)
4 pieces Chicken Wings (1) / Hickory basted Riblet – 2 x 65g (1)
c. What is the weight of the Pork Chops?
2 x 200 g Pork Chops
/ 4
1
50 / Name the section where the following products are made or located (grill/tex mex/bar etc) / 20
PRODUCT / SECTION
- Spicy Beef Strips
- Garlic Roll
- Skewer of Mushrooms
- Beef Skewer
- Hake‘n Calamari
- Graca
- Chocolate Marshmallow Pie
- John Lee
- Veg. Burger
- Spritzer
- Chicken Cordon Bleu
- Quesadilla
- Ranch Chicken
- BBQ Chicken Breasts
- Nederburg Cabernet Sauvignon
- Spare Ribs
- Castle
- Waffle
- Floats
- Choc-Nut Sundae Delight
TEST TOTAL:320
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