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. recommended steak for flavor/ well marbled






2. #1 priority in the restaurant?






3. new york strip






4. Blood Rare






5. filet mignon






6. you should do an entree check back within _________






7. charred






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






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






10. What is the suggestive nod method for up selling






11. Black Angus Cattle are matured from what ages?






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






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






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






15. 6 entrees included in the high noon feast






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






17. 60 minute dinner pace in 5 steps are?






18. fire grilled prawns comes with How many shrimp?






19. adding a sidekick cost an extra?






20. soups and salads should be prepared within __________






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






22. guest should be greeted






23. 3 tools for selling






24. sampler plater includes...






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






26. two types of mineral waters we sell






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






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






29. garnishes for potato soup in order






30. what kind of steak do we serve?






31. new york strip






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






33. build s garden salad in order






34. 3 seafood items for steak/seafood roundups






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






36. soups and salads should be prepared within __________






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






38. What is the traffic light system?






39. fire grilled chicken come in what size?






40. philly comes with How many oz. of meat






41. build s garden salad in order






42. How long should you wash your hands for?






43. What is the expeditors #1 priority?






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






45. top sirloin






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






47. adding a sidekick cost an extra?






48. recommended steak for hearty and robust






49. What is the target turn time for lunch tables






50. non alcoholic beverages