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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. How long should you wash your hands for?






2. recommended steak for hearty and robust






3. top sirloin






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






5. Medium






6. you should do an entree check back within _________






7. recommended steak for lean - naturally tender






8. your hair must be restrained when?






9. 6 entrees included in the high noon feast






10. fire grilled chicken come in what size?






11. soups and salads should be prepared within __________






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






13. recommended steak for hearty and robust






14. Black Angus Cattle are matured from what ages?






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






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






17. charred






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






19. recommended steak for lean firm bold meaty flavor






20. Medium well






21. How is hot tea prepared?






22. broken glass is thrown in what color bucket?






23. two types of mineral waters we sell






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






25. your hair must be restrained when?






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






27. 2 sizes of the ribeye






28. How is our signature prime rib prepared?






29. 5 main busser duties






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






31. At what temperature should hot food be kept?






32. 6 entrees included in the high noon feast






33. 3 seafood items for steak/seafood roundups






34. non alcoholic beverages






35. filet mignon






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






37. #1 priority in the restaurant?






38. At what temperature should cold food be kept?






39. Medium rare






40. recommended steak for flavor/ well marbled






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






42. what cheese come on the chicken avocado






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






44. fire grilled prawns comes with How many shrimp?






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






46. top sirloin






47. What is the target turn time for lunch tables






48. end cut






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






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






Can you answer 50 questions in 15 minutes?



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