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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. what cheese comes on the bacon burger






2. charred






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






4. 6 entrees included in the high noon feast






5. 3 tools for selling






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






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






8. Blood Rare






9. philly comes with How many oz. of meat






10. build s garden salad in order






11. adding a sidekick cost an extra?






12. garnishes for potato soup in order






13. describe the filet mignon sandwich






14. what kind of steak do we serve?






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






16. All towels should be kept in?






17. recommended steak for flavor/ well marbled






18. you should do an entree check back within _________






19. Medium well






20. target dinner turn times






21. Medium






22. 2 sizes of the ribeye






23. two types of mineral waters we sell






24. Medium






25. 3 seafood items for steak/seafood roundups






26. build s garden salad in order






27. How is our signature prime rib prepared?






28. end cut






29. At what temperature should cold food be kept?






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






31. Blood Rare






32. How long should you wash your hands for?






33. At what temperature should hot food be kept?






34. At what temperature should cold food be kept?






35. Rare






36. Well






37. broken glass is thrown in what color bucket?






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






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






40. How is hot tea prepared?






41. 3 steps to guest ready preparation






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






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






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






45. large lobster tail entree comes in what sizes? and how much melted butter






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






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






48. non alcoholic beverages






49. What is the traffic light system?






50. How is our signature prime rib prepared?







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