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






2. soups and salads should be prepared within __________






3. soups and salads should be prepared within __________






4. At what temperature should hot food be kept?






5. Black Angus Cattle are matured from what ages?






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






7. How long should you wash your hands for?






8. target dinner turn times






9. what kind of steak do we serve?






10. non alcoholic beverages






11. guest should be greeted






12. what cheese come on the chicken avocado






13. recommended steak for lean - naturally tender






14. build s garden salad in order






15. describe the filet mignon sandwich






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






17. How is hot tea prepared?






18. All towels should be kept in?






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






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






21. At what temperature should cold food be kept?






22. you should do an entree check back within _________






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






24. Rare






25. sampler plater includes...






26. #1 priority in the restaurant?






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






28. five steps of dinner guest service pace






29. build s garden salad in order






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






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






32. All steak are __________ cut daily by our chefs and grilled over _____________






33. recommended steak for lean firm bold meaty flavor






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






35. How is hot tea prepared?






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






37. fire grilled prawns comes with How many shrimp?






38. five steps of dinner guest service pace






39. recommended steak for hearty and robust






40. Black Angus Cattle are matured from what ages?






41. charred






42. top sirloin






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






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






45. 60 minute dinner pace in 5 steps are?






46. for coffee we serve _______ creamers on a ___________ plate.






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






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






49. philly comes with How many oz. of meat






50. What is the traffic light system?