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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. fire grilled chicken come in what size?






2. five steps of dinner guest service pace






3. new york strip






4. Black Angus Cattle are matured from what ages?






5. Rare






6. guest should be greeted






7. five steps of dinner guest service pace






8. garnishes for potato soup in order






9. describe the filet mignon sandwich






10. soups and salads should be prepared within __________






11. How is hot tea prepared?






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






13. 6 entrees included in the high noon feast






14. 3 steps to guest ready preparation






15. #1 priority in the restaurant?






16. recommended steak for lean firm bold meaty flavor






17. fire grilled chicken come in what size?






18. end cut






19. end cut






20. What is the expeditors #1 priority?






21. 5 juices we carry






22. At what temperature should hot food be kept?






23. 2 sizes of the ribeye






24. your hair must be restrained when?






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






26. two types of mineral waters we sell






27. what cheese come on the chicken avocado






28. Black Angus Cattle are matured from what ages?






29. 60 minute dinner pace in 5 steps are?






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






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






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






33. How is our signature prime rib prepared?






34. you should do an entree check back within _________






35. philly comes with How many oz. of meat






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






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






38. 6 entrees included in the high noon feast






39. Medium rare






40. What is the choice method used for up selling






41. What is the traffic light system?






42. soups and salads should be prepared within __________






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






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






45. new york strip






46. 3 seafood items for steak/seafood roundups






47. Medium






48. 60 minute dinner pace in 5 steps are?






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






50. What is the suggestive nod method for up selling







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