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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. describe the filet mignon sandwich






2. Rare






3. what kind of steak do we serve?






4. 6 entrees included in the high noon feast






5. All towels should be kept in?






6. end cut






7. target dinner turn times






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






9. Ribeye






10. what cheese comes on the bacon burger






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






12. How is our signature prime rib prepared?






13. Black Angus Cattle are matured from what ages?






14. How is hot tea prepared?






15. Medium well






16. charred






17. build s garden salad in order






18. What is the choice method used for up selling






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






20. garnishes for potato soup in order






21. non alcoholic beverages






22. At what temperature should hot food be kept?






23. Well






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






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






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






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






28. recommended steak for flavor/ well marbled






29. At what temperature should cold food be kept?






30. 5 juices we carry






31. 6 entrees included in the high noon feast






32. two types of mineral waters we sell






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






34. philly comes with How many oz. of meat






35. what cheese come on the chicken avocado






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






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






38. 5 main busser duties






39. two types of mineral waters we sell






40. 5 juices we carry






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






42. what cheese come on the chicken avocado






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






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






45. adding a sidekick cost an extra?






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






47. new york strip






48. filet mignon






49. recommended steak for hearty and robust






50. 2 sizes of the ribeye







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