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 lean firm bold meaty flavor






2. fire grilled chicken come in what size?






3. end cut






4. #1 priority in the restaurant?






5. 5 juices we carry






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






7. Well






8. Ribeye






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






10. Medium






11. target dinner turn times






12. What is the traffic light system?






13. fire grilled chicken come in what size?






14. 3 steps to guest ready preparation






15. recommended steak for hearty and robust






16. What is the target turn time for lunch tables






17. broken glass is thrown in what color bucket?






18. what cheese come on the chicken avocado






19. Black Angus Cattle are matured from what ages?






20. 5 juices we carry






21. At what temperature should hot food be kept?






22. 5 main busser duties






23. target dinner turn times






24. top sirloin






25. Medium rare






26. Medium rare






27. recommended steak for flavor/ well marbled






28. What is the expeditors #1 priority?






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






30. charred






31. what cheese comes on the bacon burger






32. five steps of dinner guest service pace






33. what cheese come on the chicken avocado






34. build s garden salad in order






35. you should do an entree check back within _________






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






37. 3 seafood items for steak/seafood roundups






38. All towels should be kept in?






39. broken glass is thrown in what color bucket?






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






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






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






43. philly comes with How many oz. of meat






44. your hair must be restrained when?






45. 6 entrees included in the high noon feast






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






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






48. filet mignon






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






50. describe the filet mignon sandwich