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. Blood Rare






2. what kind of steak do we serve?






3. 5 main busser duties






4. new york strip






5. Blood Rare






6. #1 priority in the restaurant?






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






8. broken glass is thrown in what color bucket?






9. What is the traffic light system?






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






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






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






13. soups and salads should be prepared within __________






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






15. 2 sizes of the ribeye






16. Well






17. Medium well






18. recommended steak for lean firm bold meaty flavor






19. two types of mineral waters we sell






20. fire grilled prawns comes with How many shrimp?






21. end cut






22. 6 entrees included in the high noon feast






23. charred






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






25. new york strip






26. you should do an entree check back within _________






27. At what temperature should cold food be kept?






28. recommended steak for lean - naturally tender






29. 3 tools for selling






30. recommended steak for lean - naturally tender






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






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






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






34. recommended steak for hearty and robust






35. Ribeye






36. How is our signature prime rib prepared?






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






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






39. What is the suggestive nod method for up selling






40. adding a sidekick cost an extra?






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






42. philly comes with How many oz. of meat






43. 5 juices we carry






44. recommended steak for flavor/ well marbled






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






46. recommended steak for flavor/ well marbled






47. 3 steps to guest ready preparation






48. what are a few thing to prevent cross contaminating food?






49. five steps of dinner guest service pace






50. adding a sidekick cost an extra?