MONSTROUS

SPUR MENU TEST!

QUESTIONNAIRE

Name: ______

I.D. No.: ______

Store: ______

Contact no:______

Date: ______

Test total = ____ ÷290 x 100 = _____ %

UPDATED FOR THE May 2009 MENU CHANGE

1 / List the weights of the following products: / 26
Full Fish & chips
Spur T-bone
Spur spare ribs
Kiddies – Steak Strips
Kiddies Beef Burger
ManhattanMushroom Steak
Tangy ChutneyRump
Pork Chops
Steak & Shrimp
Chicken Schnitzel
Lazy aged steak
Fish ‘n Calamari
BBQ Chicken breasts
Slimmer’s Steak
Pepper Fillet
Rib Burger
Lamb chops
Eisbein
Prego Roll
2 / What questions do you ask a customer when they order a steak? / 4
3 / Please list the ingredients of the following meals and state the weights of the meat/fish/chicken items. (excl. chips/bp or 2 hot veg and garnish) / 12
a. / Cheddamelt Steak
b. / Surf ‘n Turf (incl. Garnish)
c. / Rib ‘n Buffalo Wings
d. / Chicken Burger
e. / Buffalo Wings (incl. Garnish) / 8
Weight
Sauces
Garnish on plate
Service items
Taste option
f / Lamb chops. Also list the condiments and pre-drops to be served to table / 3
4 / Name seven condiments on the salad valley: / 7
Give 1 mark to any of the above answers
5 / What is included on a Slimmer’s steak plate and what is excluded? / 2
6 / A spur beef burger consists of ______% beef and ______% fat. / 1
7 / Describe the following sauces / dressings/ toppings: / 11
Cheese
Guacamole
Sweet Chilli
Tangy Chutmey
Texan Chilli
Roquefort
Salsa
Peri-peri
Peppermelt
Chilli Tomato Salsa
Cheesy Garlic
8 / Describe the topping on a Goodie Burger: / 3
9 / What is the weight of the Rib Burger and which basting is used? / 2
10 / Describe the toppings on a Hawaiian Burger: / 1
11 / Describe a Double Burger, its presentation and its weight: / 2
12 / Describe the Chiefs platter, its weight and its presentation: / 6
13 / Describe a Vegetarian Burger (ingredients, weights, presentation, guest options) / 4
14 / List the ingredients and weights of the Spur Schnitzel Combo / 5
15 / If a guest requests salad in place of chips/baked potato or two hot veg, (salad exchange) what will you tell the guest? / 1
16 / Name 4 different food items that should be accompanied by a bone plate and wet wipes. / 4
17 / Which 3 dressings are always on the SaladValley? / 3
18 / Describe the following meals in full: Product ingredients, weights/ quantities, sauces, garnish & question to guest:
Quesadilla
a. / 4
Chargrilled Rump
b. / 3
Pepper Fillet
c. / 4
d. / Nachos Mexicana (Products, sauces, options etc)
7
e. / Eisbein: (weight and questions)
2
19 / List the 4 filling options available for toasted sandwiches:
4
20 / Describe a Fruit shake -
2
21 / Describe a Rock Shandy - / 4
22 / Describe the presentation of a Regular/ Americano Coffee, incl. the options for guests / 7
23 / List cordials, options for guests with cordials and how you would serve them to a customer- / 5
24 / Describe the Spicy Beef Strips (products, weights, sauces, garnish & presentation) / 5
25 / Describe a Cheddamelt Schnitzel (ingredients, weights, questions to ask guest, cooking method) / 7
26 / Ranch Chicken: State the two options available and list the pre-drops / 4
27 / What is the size of the garlic roll and the guest’s options / 4
28 / Describe the Tangy Chutney Rump in full (incl. product, weight, sauce, and questions) / 6
29 / Give a full description of the Chicken Cordon Bleu (incl. weight, ingredients, questions) / 6
30 / Please list the pre-drops with the following:
Any Meat on Bone
Lamb Chops
Pork Chops
Fajita
Baked Potato
Name3 Rib combo’s that we have on offer to our guests: / 10
31 / 3
32 / What is a John Lee Special? / 1
33 / What is a beer shandy and where should this drink be mixed/ poured? / 3
34 / How would you serve a Tomato Cocktail? / 5
35 / List the 2 “Mexican Starters” and state what questions you ask with these meals. / 5
36 / What 2 cuts of meat does a T-bone consist of? / 2
37 / What type of meat is used for ribs, and list the 2 rib flavour options available on the menu. / 2
38 / Describe the following desserts in full (incl. questions for the guest & cutlery)
a. / Kiddies Waffle / 7
b. / Choc Brownie Squares / 5
c. / Malva Pudding / 4
d. / Classic Cheesecake / 4
39 / List the options available for the following meals (excl. “chips on the plate”?) / 7
a. / Kiddies Toasted Treats
b. / Kiddies burger
c. / Fish fingers: How many fingers are served?
40 / Name the 3 choices available for a kiddie’s pizza. / 3
41 / Describe a Dom Pedro in full (incl. questions) / 5
42 / Name the 3 Liqui Fruit flavours that we offer? / 3
43 / Describe an Espresso Coffee, presentation and the questions asked to the guest. / 7
44 / Describe a Cappuccino Coffee and its presentation. / 7
45 / a. Describe a Mixed Grill (Incl. questions). / 8
b. What is the weight of the Pork Chops?
/ 1
46 / Name the section where the following products are made or located (grill/tex-mex/bar etc) / 20
PRODUCT / SECTION
  1. Spicy Beef Strips

  1. Garlic Roll

  1. Skewer of Mushrooms

  1. Beef Skewer

  1. Hake‘n Calamari

  1. Graca

  1. Chocolate Log

  1. John Lee

  1. Veg. Burger

  1. Spritzer

  1. Chicken Cordon Bleu

  1. Quesadilla

  1. Ranch Chicken

  1. BBQ Chicken Breasts

  1. Nederburg Cabernet Sauvignon

  1. Spare Ribs

  1. Castle

  1. Waffle

  1. Floats

  1. Pecan Nut Sundae Delight

TEST TOTAL:290

1