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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. for coffee we serve _______ creamers on a ___________ plate.






2. What is the traffic light system?






3. Rare






4. high noon feast includes the beverages choices of...?






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






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






7. philly comes with How many oz. of meat






8. 3 tools for selling






9. chicken avocado come with How many oz. of meat






10. filet mignon






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






12. guest should be greeted






13. top sirloin






14. what kind of steak do we serve?






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






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






17. new york strip






18. you should do an entree check back within _________






19. Medium






20. 5 main busser duties






21. top sirloin






22. 6 entrees included in the high noon feast






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






24. your hair must be restrained when?






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






26. Rare






27. When is it against the law to serve alcohol?






28. 3 steps to guest ready preparation






29. recommended steak for lean firm bold meaty flavor






30. All towels should be kept in?






31. five steps of dinner guest service pace






32. Medium






33. Medium well






34. non alcoholic beverages






35. recommended steak for lean - naturally tender






36. 3 tools for selling






37. garnishes for potato soup in order






38. Medium rare






39. 5 juices we carry






40. broken glass is thrown in what color bucket?






41. What is the choice method used for up selling






42. recommended steak for lean firm bold meaty flavor






43. 6 entrees included in the high noon feast






44. What is the choice method used for up selling






45. non alcoholic beverages






46. Well






47. soups and salads should be prepared within __________






48. what cheese comes on the bacon burger






49. describe the filet mignon sandwich






50. target dinner turn times







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