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






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






3. guest should be greeted






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






5. describe the filet mignon sandwich






6. At what temperature should hot food be kept?






7. recommended steak for hearty and robust






8. What is the expeditors #1 priority?






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






10. top sirloin






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






12. Rare






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






14. What is the choice method used for up selling






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






16. What is the suggestive nod method for up selling






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






18. Well






19. 3 seafood items for steak/seafood roundups






20. 3 steps to guest ready preparation






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






22. At what temperature should cold food be kept?






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






24. What is the expeditors #1 priority?






25. filet mignon






26. top sirloin






27. Blood Rare






28. your hair must be restrained when?






29. two types of mineral waters we sell






30. broken glass is thrown in what color bucket?






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






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






33. 5 main busser duties






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






35. what kind of steak do we serve?






36. adding a sidekick cost an extra?






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






38. Ribeye






39. recommended steak for lean - naturally tender






40. soups and salads should be prepared within __________






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






42. Blood Rare






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






44. At what temperature should cold food be kept?






45. 5 juices we carry






46. 6 entrees included in the high noon feast






47. new york strip






48. build s garden salad in order






49. What is the traffic light system?






50. what cheese come on the chicken avocado






Can you answer 50 questions in 15 minutes?



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