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. new york strip
6oz.
Cheddar
Red through - very cool center
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz

2. Medium well
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
6oz.
Hot - Slightly pink center

3. your hair must be restrained when?
2 - 6oz. chicken breast
Jack
It is longer than shoulder length
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz

4. guest should be greeted
6oz.
Jack
It is longer than shoulder length
As soon as possible - 2 minutes at most

5. for coffee we serve _______ creamers on a ___________ plate.
Above 140 degrees
2 - 6''
A way to monitor guest behavior in order to withhold responsible alcohol services.
Warm - Pink Center

6. Well
Hot - fully cooked throughout
4 minutes - 10 minutes
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Red through - very cool center

7. All steak are __________ cut daily by our chefs and grilled over _____________
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Hand - OPEN FLAME
12-16oz.
Flour - three

8. recommended steak for flavor/ well marbled
F -Feel - L -Look - A -Ask - G -Give back
Ribeye
Quat sanitizer bucket
Hot - fully cooked throughout

9. target dinner turn times
7oz. - 3oz. of mushrooms
6oz.
60 minutes
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz

10. How is our signature prime rib prepared?
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
6oz.
Flour - three
Seasoned - seared - and slow roasted

11. what cheese comes on the bacon burger
Quat sanitizer bucket
45 minutes
Cheddar
Hand - OPEN FLAME

12. recommended steak for flavor/ well marbled
Ribeye
Warm - Pink Center
Jack
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp

13. philly comes with How many oz. of meat
Flour - three
Seasoned - seared - and slow roasted
As soon as possible - 2 minutes at most
6oz.

14. two types of mineral waters we sell
Arrowhead and Pierre
Ribeye
Red through - very cool center
Below 40 degrees

15. chicken avocado come with How many oz. of meat
F -Feel - L -Look - A -Ask - G -Give back
Cooked to order - black on outside
Warm Center - Red throughout
6oz.

16. when food is dropped server should check back in __________ and ___________after the first check up
Flour - three
9oz.-11oz. lobster - 1 1/2oz. butter
7oz. - 3oz. of mushrooms
One minute - and four minutes

17. chicken avocado come with How many oz. of meat
HOT FOOD HOT!
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
6oz.
12-16oz.

18. end cut
A way to monitor guest behavior in order to withhold responsible alcohol services.
Cut from end of prime rib - usually fully cooked -
45 minutes
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders

19. 3 tools for selling
4 minutes
6oz.
Think drink - dinner menu - outsert
Soda - lemonade - ice or hot tea - coffe and milk

20. garnishes for potato soup in order
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
6oz.

21. fire grilled prawns comes with How many shrimp?
60 minutes
Eight
45 minutes
45 minutes

22. Medium
Warm - Pink Center
60 minutes
$2.09
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

23. Rare
Warm - Pink Center
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Cool center - red interior
6oz.

24. what kind of steak do we serve?
.50
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Red

25. 60 minute dinner pace in 5 steps are?
6oz.
Warm - Pink Center
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)

26. top sirloin
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
6oz.
Hot - Slightly pink center

27. build s garden salad in order
Hot - fully cooked throughout
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
6oz.
1) place one tea bag in coffee mug 2) pour hot water over tea bag 3) let steep for 5 min. Always bring a new tea bag when refilling

28. Blood Rare
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Red through - very cool center
HOT FOOD HOT!
4 minutes - 10 minutes

29. Blood Rare
It is longer than shoulder length
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Seasoned - seared - and slow roasted
Red through - very cool center

30. two types of mineral waters we sell
Arrowhead and Pierre
18 to 24 months
Quat sanitizer bucket
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders

31. prime trio come with what size lobster tail and How many prawns
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
A minimum of 21 days
One minute - and four minutes
Filet mignon

32. 2 sizes of the ribeye
18 to 24 months
12-16oz.
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Quat sanitizer bucket

33. beverage and bread should be delivered within ___________ appetizers delivered within __________
4 minutes - 10 minutes
Top sirloin
A minimum of 21 days
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor

34. What is the maximum plates a server is allowed to carry?
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
The suggestive nod is nodding your head up and down while suggesting an item
Maximum of 3 plates
Cut from end of prime rib - usually fully cooked -

35. 6 entrees included in the high noon feast
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
6oz.
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

36. What is the choice method used for up selling
The choice method is suggesting between two high end items
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
A way to monitor guest behavior in order to withhold responsible alcohol services.
Quat sanitizer bucket

37. recommended steak for lean firm bold meaty flavor
A way to monitor guest behavior in order to withhold responsible alcohol services.
2 - 6''
Top sirloin
Maximum of 3 plates

38. What is the expeditors #1 priority?
6oz.
When a guest is underage - when a guest is visibly intoxicated
A way to monitor guest behavior in order to withhold responsible alcohol services.
HOT FOOD HOT!

39. all of our beef is aged at....
7oz. - 3oz. of mushrooms
Warm - Pink Center
New york strip
A minimum of 21 days

40. beverage and bread should be delivered within ___________ appetizers delivered within __________
4 minutes
Hot - fully cooked throughout
Cool center - red interior
4 minutes - 10 minutes

41. How is hot tea prepared?
1) place one tea bag in coffee mug 2) pour hot water over tea bag 3) let steep for 5 min. Always bring a new tea bag when refilling
Arrowhead and Pierre
Hot - Slightly pink center
Seasoned - seared - and slow roasted

42. what kind of past is served with the baked chicken pasta - with what kind of sauce
Penne - 3 cheese Alfredo
45 minutes
The choice method is suggesting between two high end items
Quat sanitizer bucket

43. At what temperature should cold food be kept?
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
9oz.-11oz. lobster - 1 1/2oz. butter
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Below 40 degrees

44. recommended steak for lean - naturally tender
New york strip
Filet mignon
Flour - three
Ribeye

45. Medium rare
One minute - and four minutes
Cut from end of prime rib - usually fully cooked -
Warm Center - Red throughout
When a guest is underage - when a guest is visibly intoxicated

46. what kind of steak do we serve?
When a guest is underage - when a guest is visibly intoxicated
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Top sirloin

47. all of our beef is aged at....
HOT FOOD HOT!
Jack
All food must be stored 6 inches above ground level.
A minimum of 21 days

48. 5 juices we carry
Orange juice - cranberry - pineapple - grapefruit - tomato
12-16oz.
Top sirloin
When a guest is underage - when a guest is visibly intoxicated

49. recommended steak for lean firm bold meaty flavor
7oz. - 3oz. of mushrooms
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
Top sirloin
It is longer than shoulder length

50. How many shrimp are on the crispy shrimp entree - and How many sides are included
9 shrimp with one sidekick
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
4 minutes
Ribeye

Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?

Major Subjects
Tests & Exams AP CLEP DSST GRE SAT GMAT	Certifications CISSP go to https://www.isc2.org/ PMP ITIL RHCE MCTS More...	IT Skills Android Programming Data Modeling Objective C Programming Basic Python Programming Adobe Illustrator More...	Business Skills Advertising Techniques Business Accounting Basics Business Strategy Human Resource Management Marketing Basics More...
Soft Skills Body Language People Skills Public Speaking Persuasion Job Hunting And Resumes More...	Vocabulary GRE Vocab SAT Vocab TOEFL Essential Vocab Basic English Words For All Global Words You Should Know Business English More...	Languages AP German Vocab AP Latin Vocab SAT Subject Test: French Italian Survival Norwegian Survival More...	Engineering Audio Engineering Computer Science Engineering Aerospace Engineering Chemical Engineering Structural Engineering More...
Health Sciences Basic Nursing Skills Health Science Language Fundamentals Veterinary Technology Medical Language Cardiology Clinical Surgery More...	English Grammar Fundamentals Literary And Rhetorical Vocab Elements Of Style Vocab Introduction To English Major Complete Advanced Sentences Literature Homonyms More...	Math Algebra Formulas Basic Arithmetic: Measurements Metric Conversions Geometric Properties Important Math Facts Number Sense Vocab Business Math More...	Other Major Subjects Science Economics History Law Performing-arts Cooking Logic & Reasoning Trivia

Test your basic knowledge |

Restaurant General Training

Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?

Let me suggest you:

Browse all subjects

Browse all tests

Most popular tests

Major Subjects

Tests & Exams

Certifications

IT Skills

Business Skills

Soft Skills

Vocabulary

Languages

Engineering

Health Sciences

English

Math

Other Major Subjects

Browse all subjects

Browse all tests

Most popular tests