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






2. garnishes for potato soup in order






3. 6 entrees included in the high noon feast






4. How is hot tea prepared?






5. Black Angus Cattle are matured from what ages?






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






7. How is our signature prime rib prepared?






8. end cut






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






10. Ribeye






11. Well






12. 3 seafood items for steak/seafood roundups






13. charred






14. What is the suggestive nod method for up selling






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






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






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






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






19. five steps of dinner guest service pace






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






21. you should do an entree check back within _________






22. 60 minute dinner pace in 5 steps are?






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






24. recommended steak for lean - naturally tender






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






26. What is the choice method used for up selling






27. At what temperature should cold food be kept?






28. your hair must be restrained when?






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






30. How is hot tea prepared?






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






32. What is the choice method used for up selling






33. sampler plater includes...






34. non alcoholic beverages






35. How long should you wash your hands for?






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






37. charred






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






39. top sirloin






40. sampler plater includes...






41. describe the filet mignon sandwich






42. new york strip






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






44. 5 main busser duties






45. At what temperature should hot food be kept?






46. broken glass is thrown in what color bucket?






47. 2 sizes of the ribeye






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






49. 3 seafood items for steak/seafood roundups






50. garnishes for potato soup in order