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






2. recommended steak for flavor/ well marbled






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






4. How is hot tea prepared?






5. recommended steak for lean firm bold meaty flavor






6. Ribeye






7. adding a sidekick cost an extra?






8. Well






9. Black Angus Cattle are matured from what ages?






10. How is our signature prime rib prepared?






11. Black Angus Cattle are matured from what ages?






12. fire grilled chicken come in what size?






13. recommended steak for lean firm bold meaty flavor






14. What is the choice method used for up selling






15. Well






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






17. top sirloin






18. new york strip






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






20. How is hot tea prepared?






21. soups and salads should be prepared within __________






22. How long should you wash your hands for?






23. what cheese comes on the bacon burger






24. Medium






25. you should do an entree check back within _________






26. new york strip






27. non alcoholic beverages






28. end cut






29. What is the expeditors #1 priority?






30. At what temperature should hot food be kept?






31. philly comes with How many oz. of meat






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






33. recommended steak for lean - naturally tender






34. end cut






35. 3 seafood items for steak/seafood roundups






36. recommended steak for hearty and robust






37. Blood Rare






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






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






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






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






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






43. fire grilled chicken come in what size?






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






45. 3 tools for selling






46. How is our signature prime rib prepared?






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






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






49. 3 steps to guest ready preparation






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