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. What is the choice method used for up selling






2. At what temperature should cold food be kept?






3. soups and salads should be prepared within __________






4. What is the target turn time for lunch tables






5. At what temperature should cold food be kept?






6. 3 steps to guest ready preparation






7. recommended steak for lean - naturally tender






8. What is the traffic light system?






9. What is the target turn time for lunch tables






10. Medium






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






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






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






14. what cheese come on the chicken avocado






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






16. filet mignon






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






18. adding a sidekick cost an extra?






19. charred






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






21. two types of mineral waters we sell






22. 3 steps to guest ready preparation






23. recommended steak for lean - naturally tender






24. All towels should be kept in?






25. two types of mineral waters we sell






26. garnishes for potato soup in order






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






28. All towels should be kept in?






29. five steps of dinner guest service pace






30. sampler plater includes...






31. What is the suggestive nod method for up selling






32. five steps of dinner guest service pace






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






34. top sirloin






35. target dinner turn times






36. Well






37. #1 priority in the restaurant?






38. charred






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






40. 5 juices we carry






41. top sirloin






42. At what temperature should hot food be kept?






43. broken glass is thrown in what color bucket?






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






45. recommended steak for hearty and robust






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






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






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






49. What is the choice method used for up selling






50. Rare