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. non alcoholic beverages






2. recommended steak for flavor/ well marbled






3. What is the expeditors #1 priority?






4. Black Angus Cattle are matured from what ages?






5. 3 steps to guest ready preparation






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






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






8. philly comes with How many oz. of meat






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






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






11. Well






12. Blood Rare






13. fire grilled prawns comes with How many shrimp?






14. target dinner turn times






15. five steps of dinner guest service pace






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






17. 6 entrees included in the high noon feast






18. two types of mineral waters we sell






19. top sirloin






20. Blood Rare






21. what kind of steak do we serve?






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






23. adding a sidekick cost an extra?






24. recommended steak for lean firm bold meaty flavor






25. How is hot tea prepared?






26. 2 sizes of the ribeye






27. you should do an entree check back within _________






28. what cheese come on the chicken avocado






29. top sirloin






30. recommended steak for lean - naturally tender






31. How is hot tea prepared?






32. garnishes for potato soup in order






33. How long should you wash your hands for?






34. your hair must be restrained when?






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






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






37. #1 priority in the restaurant?






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






39. recommended steak for flavor/ well marbled






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






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






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






43. soups and salads should be prepared within __________






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






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






46. non alcoholic beverages






47. your hair must be restrained when?






48. Medium well






49. target dinner turn times






50. recommended steak for lean - naturally tender