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. five steps of dinner guest service pace






2. 3 steps to guest ready preparation






3. What is the suggestive nod method for up selling






4. end cut






5. 60 minute dinner pace in 5 steps are?






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






7. 3 seafood items for steak/seafood roundups






8. 60 minute dinner pace in 5 steps are?






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






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






11. Medium






12. garnishes for potato soup in order






13. What is the choice method used for up selling






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






15. describe the filet mignon sandwich






16. How long should you wash your hands for?






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






18. philly comes with How many oz. of meat






19. target dinner turn times






20. philly comes with How many oz. of meat






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






22. 5 main busser duties






23. new york strip






24. At what temperature should cold food be kept?






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






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






27. end cut






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






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






30. Well






31. charred






32. soups and salads should be prepared within __________






33. recommended steak for lean - naturally tender






34. fire grilled chicken come in what size?






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






36. recommended steak for lean firm bold meaty flavor






37. All towels should be kept in?






38. What is the expeditors #1 priority?






39. Medium rare






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






41. adding a sidekick cost an extra?






42. build s garden salad in order






43. Medium well






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






45. charred






46. your hair must be restrained when?






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






48. 3 steps to guest ready preparation






49. When is it against the law to serve alcohol?






50. 2 sizes of the ribeye