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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. 3 seafood items for steak/seafood roundups






2. two types of mineral waters we sell






3. 2 sizes of the ribeye






4. adding a sidekick cost an extra?






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






6. What is the choice method used for up selling






7. Black Angus Cattle are matured from what ages?






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






9. When serving alcohol you must ID any person who...






10. how much extra to add hot fudge to an ice cream dessert?






11. #1 priority in the restaurant?






12. soups and salads should be prepared within __________






13. what are a few thing to prevent cross contaminating food?






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






15. Ribeye






16. filet mignon






17. Black Angus Cattle are matured from what ages?






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






19. Well






20. you should do an entree check back within _________






21. top sirloin






22. soups and salads should be prepared within __________






23. new york strip






24. Medium






25. How long should you wash your hands for?






26. Rare






27. your hair must be restrained when?






28. Rare






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






30. 60 minute dinner pace in 5 steps are?






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






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






33. 3 steps to guest ready preparation






34. garnishes for potato soup in order






35. top sirloin






36. philly comes with How many oz. of meat






37. recommended steak for lean - naturally tender






38. What is the traffic light system?






39. recommended steak for hearty and robust






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






41. filet mignon






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






43. At what temperature should hot food be kept?






44. 5 main busser duties






45. All towels should be kept in?






46. target dinner turn times






47. what kind of steak do we serve?






48. target dinner turn times






49. what are a few thing to prevent cross contaminating food?






50. Medium rare







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