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. Black Angus Cattle are matured from what ages?






2. Medium well






3. 2 sizes of the ribeye






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






5. Medium






6. Medium well






7. broken glass is thrown in what color bucket?






8. top sirloin






9. How is our signature prime rib prepared?






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






11. what cheese come on the chicken avocado






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






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






14. adding a sidekick cost an extra?






15. end cut






16. describe the filet mignon sandwich






17. At what temperature should hot food be kept?






18. Blood Rare






19. build s garden salad in order






20. Blood Rare






21. 6 entrees included in the high noon feast






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






23. broken glass is thrown in what color bucket?






24. What is the suggestive nod method for up selling






25. recommended steak for lean - naturally tender






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






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






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






29. sampler plater includes...






30. 5 juices we carry






31. Rare






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






33. philly comes with How many oz. of meat






34. sampler plater includes...






35. 2 sizes of the ribeye






36. what cheese come on the chicken avocado






37. non alcoholic beverages






38. fire grilled prawns comes with How many shrimp?






39. filet mignon






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






41. What is the traffic light system?






42. describe the filet mignon sandwich






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






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






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






46. you should do an entree check back within _________






47. What is the expeditors #1 priority?






48. what kind of steak do we serve?






49. your hair must be restrained when?






50. 5 juices we carry