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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. new york strip






2. Medium well






3. your hair must be restrained when?






4. guest should be greeted






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






6. Well






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






8. recommended steak for flavor/ well marbled






9. target dinner turn times






10. How is our signature prime rib prepared?






11. what cheese comes on the bacon burger






12. recommended steak for flavor/ well marbled






13. philly comes with How many oz. of meat






14. two types of mineral waters we sell






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






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






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






18. end cut






19. 3 tools for selling






20. garnishes for potato soup in order






21. fire grilled prawns comes with How many shrimp?






22. Medium






23. Rare






24. what kind of steak do we serve?






25. 60 minute dinner pace in 5 steps are?






26. top sirloin






27. build s garden salad in order






28. Blood Rare






29. Blood Rare






30. two types of mineral waters we sell






31. prime trio come with what size lobster tail and How many prawns






32. 2 sizes of the ribeye






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






34. What is the maximum plates a server is allowed to carry?






35. 6 entrees included in the high noon feast






36. What is the choice method used for up selling






37. recommended steak for lean firm bold meaty flavor






38. What is the expeditors #1 priority?






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






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






41. How is hot tea prepared?






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






43. At what temperature should cold food be kept?






44. recommended steak for lean - naturally tender






45. Medium rare






46. what kind of steak do we serve?






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






48. 5 juices we carry






49. recommended steak for lean firm bold meaty flavor






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







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