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. filet mignon






2. top sirloin






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






4. 5 juices we carry






5. your hair must be restrained when?






6. sampler plater includes...






7. describe the filet mignon sandwich






8. Rare






9. 2 sizes of the ribeye






10. soups and salads should be prepared within __________






11. new york strip






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






13. recommended steak for lean - naturally tender






14. adding a sidekick cost an extra?






15. fire grilled prawns comes with How many shrimp?






16. philly comes with How many oz. of meat






17. guest should be greeted






18. How long should you wash your hands for?






19. How is our signature prime rib prepared?






20. What is the suggestive nod method for up selling






21. non alcoholic beverages






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






23. five steps of dinner guest service pace






24. garnishes for potato soup in order






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






26. 3 steps to guest ready preparation






27. 60 minute dinner pace in 5 steps are?






28. adding a sidekick cost an extra?






29. All towels should be kept in?






30. Medium






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






32. At what temperature should hot food be kept?






33. garnishes for potato soup in order






34. Ribeye






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






36. At what temperature should cold food be kept?






37. recommended steak for lean firm bold meaty flavor






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






39. recommended steak for flavor/ well marbled






40. What is the choice method used for up selling






41. How long should you wash your hands for?






42. #1 priority in the restaurant?






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






44. 3 steps to guest ready preparation






45. two types of mineral waters we sell






46. Black Angus Cattle are matured from what ages?






47. target dinner turn times






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






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






50. How is hot tea prepared?