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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. recommended steak for flavor/ well marbled






2. you should do an entree check back within _________






3. What is the choice method used for up selling






4. Medium






5. steak quesadilla comes with a _________ tortilla - _________green onions






6. What is the expeditors #1 priority?






7. beverage and bread should be delivered within ___________ appetizers delivered within __________






8. what kind of past is served with the baked chicken pasta - with what kind of sauce






9. what size is the prime rib on the lunch prime rib sandwich and it is topped with what






10. 3 seafood items for steak/seafood roundups






11. sampler plater includes...






12. All towels should be kept in?






13. end cut






14. your hair must be restrained when?






15. beverage and bread should be delivered within ___________ appetizers delivered within __________






16. sampler plater includes...






17. #1 priority in the restaurant?






18. At what temperature should hot food be kept?






19. target dinner turn times






20. what kind of steak do we serve?






21. fire grilled prawns comes with How many shrimp?






22. what are a few thing to prevent cross contaminating food?






23. For checking identification - What is the F.L.A.G. system?






24. chicken and filet cobb come with How many oz. of meat?






25. Black Angus Cattle are matured from what ages?






26. fire grilled chicken come in what size?






27. top sirloin






28. Well






29. Ribeye






30. two types of mineral waters we sell






31. 2 sizes of the ribeye






32. How is hot tea prepared?






33. What is the suggestive nod method for up selling






34. target dinner turn times






35. All steak are __________ cut daily by our chefs and grilled over _____________






36. philly comes with How many oz. of meat






37. Ribeye






38. What is the suggestive nod method for up selling






39. when food is dropped server should check back in __________ and ___________after the first check up






40. Medium well






41. new york strip






42. How many shrimp are on the crispy shrimp entree - and How many sides are included






43. build s garden salad in order






44. all of our beef is aged at....






45. What is the choice method used for up selling






46. Well






47. At minimum - how far can food be stored close to the ground?






48. 3 steps to guest ready preparation






49. soups and salads should be prepared within __________






50. what kind of steak do we serve?







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