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






2. Medium






3. recommended steak for flavor/ well marbled






4. philly comes with How many oz. of meat






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






6. target dinner turn times






7. five steps of dinner guest service pace






8. How long should you wash your hands for?






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






10. Well






11. How is hot tea prepared?






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






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






14. charred






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






16. broken glass is thrown in what color bucket?






17. adding a sidekick cost an extra?






18. steak quesadilla comes with a _________ tortilla - _________green onions






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






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






21. 60 minute dinner pace in 5 steps are?






22. #1 priority in the restaurant?






23. describe the filet mignon sandwich






24. recommended steak for flavor/ well marbled






25. guest should be greeted






26. two types of mineral waters we sell






27. build s garden salad in order






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






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






30. Medium well






31. what cheese come on the chicken avocado






32. your hair must be restrained when?






33. How is hot tea prepared?






34. five steps of dinner guest service pace






35. Black Angus Cattle are matured from what ages?






36. Black Angus Cattle are matured from what ages?






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






38. 5 juices we carry






39. 5 main busser duties






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






41. soups and salads should be prepared within __________






42. non alcoholic beverages






43. Rare






44. 2 sizes of the ribeye






45. guest should be greeted






46. end cut






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






48. What is the traffic light system?






49. what cheese comes on the bacon burger






50. 5 juices we carry







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