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. philly comes with How many oz. of meat






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






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






4. five steps of dinner guest service pace






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






6. recommended steak for lean firm bold meaty flavor






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






8. What is the target turn time for lunch tables






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






10. Blood Rare






11. broken glass is thrown in what color bucket?






12. what cheese comes on the bacon burger






13. your hair must be restrained when?






14. new york strip






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






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






17. At what temperature should hot food be kept?






18. build s garden salad in order






19. 6 entrees included in the high noon feast






20. two types of mineral waters we sell






21. What is the traffic light system?






22. non alcoholic beverages






23. you should do an entree check back within _________






24. five steps of dinner guest service pace






25. Ribeye






26. what cheese come on the chicken avocado






27. At what temperature should hot food be kept?






28. #1 priority in the restaurant?






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






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






31. 3 seafood items for steak/seafood roundups






32. 2 sizes of the ribeye






33. How is hot tea prepared?






34. How is our signature prime rib prepared?






35. At what temperature should cold food be kept?






36. soups and salads should be prepared within __________






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






38. 3 steps to guest ready preparation






39. target dinner turn times






40. recommended steak for flavor/ well marbled






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






42. What is the suggestive nod method for up selling






43. new york strip






44. 3 seafood items for steak/seafood roundups






45. fire grilled chicken come in what size?






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






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






48. top sirloin






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






50. describe the filet mignon sandwich