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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. what kind of steak do we serve?






2. filet mignon






3. 6 entrees included in the high noon feast






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






5. garnishes for potato soup in order






6. fire grilled chicken come in what size?






7. Blood Rare






8. Medium






9. Rare






10. philly comes with How many oz. of meat






11. Ribeye






12. adding a sidekick cost an extra?






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






14. build s garden salad in order






15. How long should you wash your hands for?






16. broken glass is thrown in what color bucket?






17. 5 juices we carry






18. How is our signature prime rib prepared?






19. Medium rare






20. fire grilled prawns comes with How many shrimp?






21. guest should be greeted






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






23. 3 tools for selling






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






25. top sirloin






26. 2 sizes of the ribeye






27. 5 main busser duties






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






29. non alcoholic beverages






30. What is the target turn time for lunch tables






31. garnishes for potato soup in order






32. What is the expeditors #1 priority?






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






34. your hair must be restrained when?






35. top sirloin






36. target dinner turn times






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






38. Medium rare






39. filet mignon






40. recommended steak for flavor/ well marbled






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






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






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






44. How is our signature prime rib prepared?






45. you should do an entree check back within _________






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






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






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






49. sampler plater includes...






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







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