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. recommended steak for flavor/ well marbled






2. recommended steak for lean firm bold meaty flavor






3. your hair must be restrained when?






4. At what temperature should hot food be kept?






5. Well






6. soups and salads should be prepared within __________






7. five steps of dinner guest service pace






8. How is hot tea prepared?






9. What is the suggestive nod method for up selling






10. top sirloin






11. All towels should be kept in?






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






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






14. what cheese come on the chicken avocado






15. Rare






16. fire grilled chicken come in what size?






17. Rare






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






19. 60 minute dinner pace in 5 steps are?






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






21. What is the choice method used for up selling






22. #1 priority in the restaurant?






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






24. Ribeye






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






26. 2 sizes of the ribeye






27. end cut






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






29. What is the choice method used for up selling






30. 3 steps to guest ready preparation






31. guest should be greeted






32. 5 main busser duties






33. charred






34. your hair must be restrained when?






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






36. broken glass is thrown in what color bucket?






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






38. build s garden salad in order






39. what kind of steak do we serve?






40. Blood Rare






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






42. 3 tools for selling






43. 6 entrees included in the high noon feast






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






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






46. Medium well






47. build s garden salad in order






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






49. two types of mineral waters we sell






50. garnishes for potato soup in order