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. steak quesadilla comes with a _________ tortilla - _________green onions






2. Medium rare






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






4. Well






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






6. fire grilled chicken come in what size?






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






8. you should do an entree check back within _________






9. How long should you wash your hands for?






10. target dinner turn times






11. new york strip






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






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






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






15. What is the traffic light system?






16. fire grilled prawns comes with How many shrimp?






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






18. recommended steak for hearty and robust






19. what cheese come on the chicken avocado






20. recommended steak for lean - naturally tender






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






22. what cheese comes on the bacon burger






23. What is the suggestive nod method for up selling






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






25. recommended steak for lean firm bold meaty flavor






26. What is the suggestive nod method for up selling






27. 2 sizes of the ribeye






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






29. 3 steps to guest ready preparation






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






31. what kind of steak do we serve?






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






33. At what temperature should hot food be kept?






34. recommended steak for lean - naturally tender






35. How is hot tea prepared?






36. describe the filet mignon sandwich






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






38. your hair must be restrained when?






39. broken glass is thrown in what color bucket?






40. Medium well






41. Medium rare






42. guest should be greeted






43. what cheese come on the chicken avocado






44. recommended steak for flavor/ well marbled






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






46. At what temperature should cold food be kept?






47. Black Angus Cattle are matured from what ages?






48. end cut






49. 3 tools for selling






50. Ribeye







Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?


Let me suggest you:



Major Subjects



Tests & Exams


AP
CLEP
DSST
GRE
SAT
GMAT

Most popular tests