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. broken glass is thrown in what color bucket?






2. garnishes for potato soup in order






3. recommended steak for hearty and robust






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






5. How long should you wash your hands for?






6. sampler plater includes...






7. What is the choice method used for up selling






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






9. All towels should be kept in?






10. What is the suggestive nod method for up selling






11. broken glass is thrown in what color bucket?






12. 5 main busser duties






13. non alcoholic beverages






14. Black Angus Cattle are matured from what ages?






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






16. What is the suggestive nod method for up selling






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






18. your hair must be restrained when?






19. 3 steps to guest ready preparation






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






21. guest should be greeted






22. #1 priority in the restaurant?






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






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






25. what kind of steak do we serve?






26. describe the filet mignon sandwich






27. garnishes for potato soup in order






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






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






30. Medium well






31. What is the choice method used for up selling






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






33. target dinner turn times






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






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






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






37. charred






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






39. What is the target turn time for lunch tables






40. 3 seafood items for steak/seafood roundups






41. how much extra to add hot fudge to an ice cream dessert?






42. what kind of steak do we serve?






43. new york strip






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






45. How long should you wash your hands for?






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






47. two types of mineral waters we sell






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






49. recommended steak for lean firm bold meaty flavor






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