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. 3 tools for selling






2. what cheese comes on the bacon burger






3. charred






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






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






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






7. All towels should be kept in?






8. 2 sizes of the ribeye






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






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






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






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






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






14. recommended steak for hearty and robust






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






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






17. what kind of steak do we serve?






18. target dinner turn times






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






20. filet mignon






21. At what temperature should hot food be kept?






22. build s garden salad in order






23. recommended steak for flavor/ well marbled






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






25. #1 priority in the restaurant?






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






27. 3 tools for selling






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






29. top sirloin






30. Blood Rare






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






32. recommended steak for flavor/ well marbled






33. filet mignon






34. adding a sidekick cost an extra?






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






36. sampler plater includes...






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






38. How long should you wash your hands for?






39. What is the expeditors #1 priority?






40. charred






41. 6 entrees included in the high noon feast






42. What is the target turn time for lunch tables






43. At what temperature should hot food be kept?






44. two types of mineral waters we sell






45. Well






46. your hair must be restrained when?






47. How is our signature prime rib prepared?






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






49. Black Angus Cattle are matured from what ages?






50. 5 main busser duties