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. broken glass is thrown in what color bucket?






2. describe the filet mignon sandwich






3. 3 steps to guest ready preparation






4. How is hot tea prepared?






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






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






7. Rare






8. top sirloin






9. sampler plater includes...






10. new york strip






11. 6 entrees included in the high noon feast






12. recommended steak for hearty and robust






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






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






15. Blood Rare






16. 3 seafood items for steak/seafood roundups






17. Medium rare






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






19. recommended steak for flavor/ well marbled






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






21. Black Angus Cattle are matured from what ages?






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






23. What is the suggestive nod method for up selling






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






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






26. fire grilled chicken come in what size?






27. filet mignon






28. What is the traffic light system?






29. What is the target turn time for lunch tables






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






31. recommended steak for hearty and robust






32. guest should be greeted






33. build s garden salad in order






34. Well






35. recommended steak for lean - naturally tender






36. Medium well






37. target dinner turn times






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






39. Well






40. 3 tools for selling






41. recommended steak for lean firm bold meaty flavor






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






43. What is the choice method used for up selling






44. How long should you wash your hands for?






45. 5 juices we carry






46. #1 priority in the restaurant?






47. guest should be greeted






48. 60 minute dinner pace in 5 steps are?






49. Medium






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