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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. Medium






2. What is the choice method used for up selling






3. recommended steak for lean firm bold meaty flavor






4. broken glass is thrown in what color bucket?






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






6. Well






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






8. you should do an entree check back within _________






9. describe the filet mignon sandwich






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






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






12. 3 seafood items for steak/seafood roundups






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






14. top sirloin






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






16. 2 sizes of the ribeye






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






18. recommended steak for lean - naturally tender






19. fire grilled chicken come in what size?






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






21. What is the expeditors #1 priority?






22. 60 minute dinner pace in 5 steps are?






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






24. At what temperature should cold food be kept?






25. Medium






26. non alcoholic beverages






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






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






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






30. 5 juices we carry






31. What is the choice method used for up selling






32. Blood Rare






33. what cheese come on the chicken avocado






34. 3 tools for selling






35. All towels should be kept in?






36. new york strip






37. charred






38. How is our signature prime rib prepared?






39. fire grilled chicken come in what size?






40. 2 sizes of the ribeye






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






42. 5 main busser duties






43. build s garden salad in order






44. adding a sidekick cost an extra?






45. what cheese comes on the bacon burger






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






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






48. end cut






49. recommended steak for hearty and robust






50. At what temperature should hot food be kept?







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