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. What is the target turn time for lunch tables






2. At what temperature should cold food be kept?






3. five steps of dinner guest service pace






4. sampler plater includes...






5. At what temperature should hot food be kept?






6. 3 tools for selling






7. build s garden salad in order






8. recommended steak for hearty and robust






9. Ribeye






10. 6 entrees included in the high noon feast






11. end cut






12. recommended steak for lean - naturally tender






13. Well






14. 3 steps to guest ready preparation






15. two types of mineral waters we sell






16. 2 sizes of the ribeye






17. Medium well






18. what cheese come on the chicken avocado






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






20. charred






21. non alcoholic beverages






22. Blood Rare






23. non alcoholic beverages






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






25. philly comes with How many oz. of meat






26. filet mignon






27. Rare






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






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






30. Medium






31. What is the target turn time for lunch tables






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






33. All towels should be kept in?






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






35. guest should be greeted






36. adding a sidekick cost an extra?






37. filet mignon






38. Ribeye






39. charred






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






41. end cut






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






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






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






45. Rare






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






47. recommended steak for flavor/ well marbled






48. new york strip






49. 60 minute dinner pace in 5 steps are?






50. 5 main busser duties