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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. broken glass is thrown in what color bucket?






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






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






4. top sirloin






5. describe the filet mignon sandwich






6. 3 steps to guest ready preparation






7. recommended steak for hearty and robust






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






9. adding a sidekick cost an extra?






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






11. three cheese garlic bread comes with How many oz. of meat






12. How is hot tea prepared?






13. How long should you wash your hands for?






14. What is the expeditors #1 priority?






15. charred






16. 60 minute dinner pace in 5 steps are?






17. Blood Rare






18. 3 seafood items for steak/seafood roundups






19. five steps of dinner guest service pace






20. Medium rare






21. what cheese comes on the bacon burger






22. broken glass is thrown in what color bucket?






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






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






25. Medium well






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






27. two types of mineral waters we sell






28. end cut






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






30. List three steps in monitoring alcohol service using the 'traffic light system'






31. 2 sizes of the ribeye






32. new york strip






33. fire grilled chicken come in what size?






34. What is the suggestive nod method for up selling






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






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






37. what cheese come on the chicken avocado






38. #1 priority in the restaurant?






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






40. charred






41. build s garden salad in order






42. target dinner turn times






43. Medium well






44. 2 sizes of the ribeye






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






46. two types of mineral waters we sell






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






48. Black Angus Cattle are matured from what ages?






49. Ribeye






50. What is the choice method used for up selling







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