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. what cheese comes on the bacon burger






2. fire grilled chicken come in what size?






3. How is hot tea prepared?






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






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






6. recommended steak for flavor/ well marbled






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






8. 60 minute dinner pace in 5 steps are?






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






10. philly comes with How many oz. of meat






11. recommended steak for flavor/ well marbled






12. build s garden salad in order






13. What is the suggestive nod method for up selling






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






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






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






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






18. Blood Rare






19. soups and salads should be prepared within __________






20. sampler plater includes...






21. five steps of dinner guest service pace






22. build s garden salad in order






23. What is the choice method used for up selling






24. Ribeye






25. At what temperature should hot food be kept?






26. How is our signature prime rib prepared?






27. you should do an entree check back within _________






28. #1 priority in the restaurant?






29. How long should you wash your hands for?






30. 5 main busser duties






31. Well






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






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






34. non alcoholic beverages






35. fire grilled prawns comes with How many shrimp?






36. top sirloin






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






38. What is the expeditors #1 priority?






39. Medium rare






40. 2 sizes of the ribeye






41. 3 steps to guest ready preparation






42. 2 sizes of the ribeye






43. target dinner turn times






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






45. new york strip






46. you should do an entree check back within _________






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






48. 5 juices we carry






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






50. soups and salads should be prepared within __________