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Texas Roadhouse Menu Test Exam Questions and Answers
2026 – Restaurant Training and Menu Knowledge
Assessment Study Guide
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Introduction
This document contains Texas Roadhouse menu test questions
with correct answers, covering steaks, appetizers, salads, side
dishes, seafood, chicken entrées, burgers, sandwiches,
desserts, and menu specifications. It also includes detailed
product descriptions, portion sizes, preparation methods,
toppings, sauces, and employee training material commonly
used for menu knowledge assessments.
The content serves as a comprehensive study guide for
restaurant staff preparing for menu certification or training
exams. It combines reference material and practice questions
in a single document.
Exam Questions and Answers
Texas T-Bone Sizes --- correct solution ---18 oz or 23 oz
(Porterhouse)
Texas T-Bone --- correct solution ---Consists of two cuts of
meat, the N.Y. Strip and the Filet. Because of the bone, we do
not cut on premises, but it is FRESH! Served with 2 side items.
Bone-In Ribeye Sizes --- correct solution ---20 oz
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Bone-In Ribeye --- correct solution ---Our most flavorful steak
made even more flavorful by leaving it on the bone. Served
with two side items.
Sirloin K-Bob Sizes --- correct solution ---1 K-Bob: 8 oz of
meat
Sirloin K-Bob --- correct solution ---homemade marinated
cubes of sirloin, red peppers, tomatoes, green peppers, onions,
and a mushroom cap, served on a bed of rice. Choice of one
side item.
Road Kill Sizes --- correct solution ---10 oz
Road Kill --- correct solution ---Chopped steak topped with
sautéed mushrooms and onions and jack cheese. MEDIUM
WELL and WELL DONE ONLY!!!! Two side items.
Prime Rib Sizes --- correct solution ---10 oz, 12 oz, and 16 oz
Prime Rib --- correct solution ---Ribeye meat, which is slow
roasted for 3.5-4.5 hours. We do not pre-cut our prime rib, so
once we run out we are out for the entire night. Two sides.
Smothered Options --- correct solution ---Jack Cheese,
Sauteed Mushrooms, Sauteed Onions, Brown or Cream Gravy
Texas Roadhouse Menu Test Exam Questions and Answers
2026 – Restaurant Training and Menu Knowledge
Assessment Study Guide
,Page 2 of 28
Introduction
This document contains Texas Roadhouse menu test questions
with correct answers, covering steaks, appetizers, salads, side
dishes, seafood, chicken entrées, burgers, sandwiches,
desserts, and menu specifications. It also includes detailed
product descriptions, portion sizes, preparation methods,
toppings, sauces, and employee training material commonly
used for menu knowledge assessments.
The content serves as a comprehensive study guide for
restaurant staff preparing for menu certification or training
exams. It combines reference material and practice questions
in a single document.
Exam Questions and Answers
Texas T-Bone Sizes --- correct solution ---18 oz or 23 oz
(Porterhouse)
Texas T-Bone --- correct solution ---Consists of two cuts of
meat, the N.Y. Strip and the Filet. Because of the bone, we do
not cut on premises, but it is FRESH! Served with 2 side items.
Bone-In Ribeye Sizes --- correct solution ---20 oz
, Page 3 of 28
Bone-In Ribeye --- correct solution ---Our most flavorful steak
made even more flavorful by leaving it on the bone. Served
with two side items.
Sirloin K-Bob Sizes --- correct solution ---1 K-Bob: 8 oz of
meat
Sirloin K-Bob --- correct solution ---homemade marinated
cubes of sirloin, red peppers, tomatoes, green peppers, onions,
and a mushroom cap, served on a bed of rice. Choice of one
side item.
Road Kill Sizes --- correct solution ---10 oz
Road Kill --- correct solution ---Chopped steak topped with
sautéed mushrooms and onions and jack cheese. MEDIUM
WELL and WELL DONE ONLY!!!! Two side items.
Prime Rib Sizes --- correct solution ---10 oz, 12 oz, and 16 oz
Prime Rib --- correct solution ---Ribeye meat, which is slow
roasted for 3.5-4.5 hours. We do not pre-cut our prime rib, so
once we run out we are out for the entire night. Two sides.
Smothered Options --- correct solution ---Jack Cheese,
Sauteed Mushrooms, Sauteed Onions, Brown or Cream Gravy
