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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. What is the choice method used for up selling






2. describe the filet mignon sandwich






3. Rare






4. All towels should be kept in?






5. five steps of dinner guest service pace






6. 60 minute dinner pace in 5 steps are?






7. two types of mineral waters we sell






8. 6 entrees included in the high noon feast






9. target dinner turn times






10. describe the filet mignon sandwich






11. filet mignon






12. guest should be greeted






13. All towels should be kept in?






14. you should do an entree check back within _________






15. charred






16. adding a sidekick cost an extra?






17. build s garden salad in order






18. recommended steak for lean firm bold meaty flavor






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






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






21. How many shrimp are on the crispy shrimp entree - and How many sides are included






22. what cheese come on the chicken avocado






23. adding a sidekick cost an extra?






24. 6 entrees included in the high noon feast






25. broken glass is thrown in what color bucket?






26. 3 steps to guest ready preparation






27. recommended steak for flavor/ well marbled






28. filet mignon






29. 5 main busser duties






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






31. How is our signature prime rib prepared?






32. At what temperature should cold food be kept?






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






34. 3 seafood items for steak/seafood roundups






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






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






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






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






39. you should do an entree check back within _________






40. 3 tools for selling






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






42. recommended steak for lean firm bold meaty flavor






43. Well






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






45. fire grilled prawns comes with How many shrimp?






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






47. 5 juices we carry






48. target dinner turn times






49. At what temperature should cold food be kept?






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







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