Test your basic knowledge |

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. charred
9oz.-11oz. lobster - 1 1/2oz. butter
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
45 minutes
Cooked to order - black on outside

2. 60 minute dinner pace in 5 steps are?
Orange juice - cranberry - pineapple - grapefruit - tomato
The choice method is suggesting between two high end items
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups

3. 3 tools for selling
Think drink - dinner menu - outsert
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Eight
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)

4. At minimum - how far can food be stored close to the ground?
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Penne - 3 cheese Alfredo
Below 40 degrees
All food must be stored 6 inches above ground level.

5. broken glass is thrown in what color bucket?
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
2 - 6oz. chicken breast
Eight
Red

6. 5 main busser duties
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Hot - fully cooked throughout
12-16oz.
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop

7. What is the target turn time for lunch tables
45 minutes
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Top sirloin

8. what kind of past is served with the baked chicken pasta - with what kind of sauce
Penne - 3 cheese Alfredo
Hot - fully cooked throughout
.50
Above 140 degrees

9. for coffee we serve _______ creamers on a ___________ plate.
Hot - Slightly pink center
6oz.
2 - 6''
Arrowhead and Pierre

10. target dinner turn times
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
60 minutes
6oz.
Orange juice - cranberry - pineapple - grapefruit - tomato

11. chicken and filet cobb come with How many oz. of meat?
6oz.
Re-fires and Remakes.
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Eight

12. soups and salads should be prepared within __________
60 minutes
New york strip
Hot - Slightly pink center
4 minutes

13. Well
4 minutes
Quat sanitizer bucket
Think drink - dinner menu - outsert
Hot - fully cooked throughout

14. all of our beef is aged at....
A minimum of 21 days
As soon as possible - 2 minutes at most
Re-fires and Remakes.
The choice method is suggesting between two high end items

15. Well
1) place one tea bag in coffee mug 2) pour hot water over tea bag 3) let steep for 5 min. Always bring a new tea bag when refilling
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Hot - fully cooked throughout
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor

16. recommended steak for hearty and robust
New york strip
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
One minute - and four minutes
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz

17. How many shrimp are on the crispy shrimp entree - and How many sides are included
Red through - very cool center
9 shrimp with one sidekick
12-16oz.
A way to monitor guest behavior in order to withhold responsible alcohol services.

18. Medium well
All food must be stored 6 inches above ground level.
9oz.-11oz. lobster - 1 1/2oz. butter
6oz.
Hot - Slightly pink center

19. 3 seafood items for steak/seafood roundups
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions

20. adding a sidekick cost an extra?
$2.09
Penne - 3 cheese Alfredo
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
9oz.-11oz. lobster - 1 1/2oz. butter

21. recommended steak for flavor/ well marbled
18 to 24 months
A way to monitor guest behavior in order to withhold responsible alcohol services.
6oz.
Ribeye

22. end cut
20 seconds.
Cut from end of prime rib - usually fully cooked -
$2.09
45 minutes

23. What is the choice method used for up selling
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
The choice method is suggesting between two high end items
20 seconds.
A minimum of 21 days

24. Medium rare
1) prepare yourself 2) prepare your area 3) prepare your information
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Above 140 degrees
Warm Center - Red throughout

25. chicken avocado come with How many oz. of meat
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
9 shrimp with one sidekick
6oz.
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz

26. 6 entrees included in the high noon feast
All food must be stored 6 inches above ground level.
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
20 seconds.
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups

27. sampler plater includes...
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
6oz.
A minimum of 21 days

28. What is the traffic light system?
One minute - and four minutes
60 minutes
A way to monitor guest behavior in order to withhold responsible alcohol services.
6oz.

29. Rare
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
All food must be stored 6 inches above ground level.
Cool center - red interior

30. all of our beef is aged at....
A minimum of 21 days
20 seconds.
Seasoned - seared - and slow roasted
Penne - 3 cheese Alfredo

31. 2 sizes of the ribeye
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
The suggestive nod is nodding your head up and down while suggesting an item
12-16oz.
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

32. filet mignon
6oz.
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
2 bites

33. Medium
Warm - Pink Center
6oz.
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Cool center - red interior

34. All towels should be kept in?
Hand - OPEN FLAME
Quat sanitizer bucket
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
Ribeye

35. what cheese comes on the bacon burger
Maximum of 3 plates
Jack
Cheddar
Seasoned - seared - and slow roasted

36. Black Angus Cattle are matured from what ages?
2 - 6oz. chicken breast
18 to 24 months
Soda - lemonade - ice or hot tea - coffe and milk
Filet mignon

37. what kind of steak do we serve?
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Cool center - red interior
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
4 minutes - 10 minutes

38. what size is the prime rib on the lunch prime rib sandwich and it is topped with what
Arrowhead and Pierre
7oz. - 3oz. of mushrooms
Hot - fully cooked throughout
20 seconds.

39. garnishes for potato soup in order
When a guest is underage - when a guest is visibly intoxicated
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
60 minutes

40. large lobster tail entree comes in what sizes? and how much melted butter
60 minutes
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Hand - OPEN FLAME
9oz.-11oz. lobster - 1 1/2oz. butter

41. What is the expeditors #1 priority?
Warm Center - Red throughout
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
HOT FOOD HOT!
60 minutes

42. For checking identification - What is the F.L.A.G. system?
HOT FOOD HOT!
A minimum of 21 days
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
F -Feel - L -Look - A -Ask - G -Give back

43. non alcoholic beverages
Ribeye
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
Arrowhead and Pierre
$2.09

44. guest should be greeted
As soon as possible - 2 minutes at most
Red through - very cool center
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
6oz.

45. prime trio come with what size lobster tail and How many prawns
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
2 - 6''

46. 3 steps to guest ready preparation
1) prepare yourself 2) prepare your area 3) prepare your information
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
The suggestive nod is nodding your head up and down while suggesting an item

47. new york strip
18 to 24 months
Penne - 3 cheese Alfredo
6oz.
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz

48. fire grilled prawns comes with How many shrimp?
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
18 to 24 months
Eight
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands

49. When is it against the law to serve alcohol?
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
When a guest is underage - when a guest is visibly intoxicated
Arrowhead and Pierre
Re-fires and Remakes.

50. garnishes for potato soup in order
7oz. - 3oz. of mushrooms
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
All food must be stored 6 inches above ground level.

Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?

Major Subjects
Tests & Exams AP CLEP DSST GRE SAT GMAT	Certifications CISSP go to https://www.isc2.org/ PMP ITIL RHCE MCTS More...	IT Skills Android Programming Data Modeling Objective C Programming Basic Python Programming Adobe Illustrator More...	Business Skills Advertising Techniques Business Accounting Basics Business Strategy Human Resource Management Marketing Basics More...
Soft Skills Body Language People Skills Public Speaking Persuasion Job Hunting And Resumes More...	Vocabulary GRE Vocab SAT Vocab TOEFL Essential Vocab Basic English Words For All Global Words You Should Know Business English More...	Languages AP German Vocab AP Latin Vocab SAT Subject Test: French Italian Survival Norwegian Survival More...	Engineering Audio Engineering Computer Science Engineering Aerospace Engineering Chemical Engineering Structural Engineering More...
Health Sciences Basic Nursing Skills Health Science Language Fundamentals Veterinary Technology Medical Language Cardiology Clinical Surgery More...	English Grammar Fundamentals Literary And Rhetorical Vocab Elements Of Style Vocab Introduction To English Major Complete Advanced Sentences Literature Homonyms More...	Math Algebra Formulas Basic Arithmetic: Measurements Metric Conversions Geometric Properties Important Math Facts Number Sense Vocab Business Math More...	Other Major Subjects Science Economics History Law Performing-arts Cooking Logic & Reasoning Trivia

Test your basic knowledge |

Restaurant General Training

Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?

Let me suggest you:

Browse all subjects

Browse all tests

Most popular tests

Major Subjects

Tests & Exams

Certifications

IT Skills

Business Skills

Soft Skills

Vocabulary

Languages

Engineering

Health Sciences

English

Math

Other Major Subjects

Browse all subjects

Browse all tests

Most popular tests