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






2. 5 main busser duties






3. soups and salads should be prepared within __________






4. filet mignon






5. What is the target turn time for lunch tables






6. end cut






7. Blood Rare






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






9. What is the choice method used for up selling






10. Blood Rare






11. five steps of dinner guest service pace






12. describe the filet mignon sandwich






13. 60 minute dinner pace in 5 steps are?






14. recommended steak for hearty and robust






15. two types of mineral waters we sell






16. 3 tools for selling






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






18. you should do an entree check back within _________






19. 2 sizes of the ribeye






20. target dinner turn times






21. non alcoholic beverages






22. your hair must be restrained when?






23. At what temperature should cold food be kept?






24. adding a sidekick cost an extra?






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






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






27. How long should you wash your hands for?






28. Black Angus Cattle are matured from what ages?






29. fire grilled prawns comes with How many shrimp?






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






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






32. non alcoholic beverages






33. What is the expeditors #1 priority?






34. adding a sidekick cost an extra?






35. Medium






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






37. target dinner turn times






38. recommended steak for flavor/ well marbled






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






40. 6 entrees included in the high noon feast






41. At what temperature should cold food be kept?






42. garnishes for potato soup in order






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






44. Ribeye






45. 5 main busser duties






46. 6 entrees included in the high noon feast






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






48. recommended steak for lean firm bold meaty flavor






49. new york strip






50. Well






Can you answer 50 questions in 15 minutes?



Let me suggest you:



Major Subjects



Tests & Exams


AP
CLEP
DSST
GRE
SAT
GMAT

Most popular tests