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. your hair must be restrained when?






2. What is the expeditors #1 priority?






3. 3 steps to guest ready preparation






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






5. 6 entrees included in the high noon feast






6. fire grilled chicken come in what size?






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






8. five steps of dinner guest service pace






9. How long should you wash your hands for?






10. What is the maximum plates a server is allowed to carry?






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






12. recommended steak for lean - naturally tender






13. At what temperature should hot food be kept?






14. What is the suggestive nod method for up selling






15. How is our signature prime rib prepared?






16. end cut






17. 3 seafood items for steak/seafood roundups






18. What is the target turn time for lunch tables






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






20. Blood Rare






21. How is our signature prime rib prepared?






22. you should do an entree check back within _________






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






24. Medium






25. 2 sizes of the ribeye






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






27. fire grilled prawns comes with How many shrimp?






28. soups and salads should be prepared within __________






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






30. 5 juices we carry






31. All towels should be kept in?






32. beverage and bread should be delivered within ___________ appetizers delivered within __________






33. Rare






34. recommended steak for flavor/ well marbled






35. At what temperature should cold food be kept?






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






37. recommended steak for lean - naturally tender






38. 60 minute dinner pace in 5 steps are?






39. what kind of steak do we serve?






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






41. what cheese comes on the bacon burger






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






43. All towels should be kept in?






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






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






46. recommended steak for lean firm bold meaty flavor






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






48. #1 priority in the restaurant?






49. How long should you wash your hands for?






50. non alcoholic beverages