Outback Steakhouse Menu Test Exam
Questions with Latest Update
What are 3 signature Aussie-Tizers? - Answer-Bloomin' Onion, Cheese Fries, Coconut
Shrimp, GSB
What Aussie-Tizer would you suggest to Guests that have never dined at Outback? -
Answer-Bloomin' Onion
What is your favorite Aussie-Tizer and why? - Answer-Answers will vary
Soups (excluding French Onion) are available in what two sizes? - Answer-Cup or bowl
Aussie Crunch refers to what ingredient in the Blue Cheese Pecan Chopped Salad? -
Answer-Crispy noodles
Which soups and salads are premium (have an upcharge)? - Answer-French onion,
Bleu cheese chop salad, strawberry salad
List all of the salad dressings (by abbreviation) - Answer-Ranch (R), Thousand Island
(1000), Mustard Vinaigrette (MV), Honey Mustard (HM), Tangy Tomato (T), Blue
Cheese Vinaigrette (BCV), Caesar (C), Light Balsamic Vinaigrette (LBV), Blue Cheese
(BC), Oil & Vinegar (O&V)
Which steak is the most tender? - Answer-Filet
Which steak has the most marbling? - Answer-Ribeye
Which steaks are bone-in? - Answer-Ribeye (18 oz. cut), Porterhouse & NY Strip
Which grade of steaks do we serve? - Answer-Choice
How would you explain the seasoned and seared cooking style to a guest? - Answer-
Seared, flat-top, bold, pepper based, 17 spice blend
How would you explain the char-grilled cooking style to a guest? - Answer-Open flame,
natural outdoor flavor
A Guest orders a steak. Explain which "Plus It Up" you would recommend; how would
you describe it? - Answer-Bourbon glaze espresso butter, fresno chili jam, Toowoomba
topping, roasted garlic butter topping, sautéed shrooms, grilled onions, coconut shrimp,
grilled shrimp, and steamed lobster tail
, A guest orders a steak. Explain which "plus it up" you would recommend; how would
you describe it? - Answer-Answers will vary
Salad Dressing Abbreviations - Answer-
R - Answer-Ranch
1000 - Answer-Thousand Island
MV - Answer-mustard vinaigrette
HM - Answer-honey mustard
T - Answer-Tangy tomato
bcv - Answer-Bleu cheese vinaigrette
C - Answer-caesar
LBV - Answer-Light Balsamic Vinaigrette
BC - Answer-Bleu cheese
O&V - Answer-oil and vinegar
Steak Preparation - Answer-
Rare (R) - Answer-Cool, red center
Medium Rare (MR) - Answer-Warm, red center
Medium (Med) - Answer-bright pink, touch of red in the middle
Medium well (MW) - Answer-Warm brown, pink center
Well done (WD) - Answer-Hot brown center, no pink
In the steak and mates combos, the sirloin is offered as a combo with what options? -
Answer-Grilled shrimp, coco shrimp, 1/2 rack of ribs and 5 oz Alice springs chicken
The filet is featured as a combo with what seafood option? - Answer-steamed lobster
tail
The ribeye is featured as a combo with what 2 seafood options? - Answer-Grilled
shrimp or coconut shrimp
Questions with Latest Update
What are 3 signature Aussie-Tizers? - Answer-Bloomin' Onion, Cheese Fries, Coconut
Shrimp, GSB
What Aussie-Tizer would you suggest to Guests that have never dined at Outback? -
Answer-Bloomin' Onion
What is your favorite Aussie-Tizer and why? - Answer-Answers will vary
Soups (excluding French Onion) are available in what two sizes? - Answer-Cup or bowl
Aussie Crunch refers to what ingredient in the Blue Cheese Pecan Chopped Salad? -
Answer-Crispy noodles
Which soups and salads are premium (have an upcharge)? - Answer-French onion,
Bleu cheese chop salad, strawberry salad
List all of the salad dressings (by abbreviation) - Answer-Ranch (R), Thousand Island
(1000), Mustard Vinaigrette (MV), Honey Mustard (HM), Tangy Tomato (T), Blue
Cheese Vinaigrette (BCV), Caesar (C), Light Balsamic Vinaigrette (LBV), Blue Cheese
(BC), Oil & Vinegar (O&V)
Which steak is the most tender? - Answer-Filet
Which steak has the most marbling? - Answer-Ribeye
Which steaks are bone-in? - Answer-Ribeye (18 oz. cut), Porterhouse & NY Strip
Which grade of steaks do we serve? - Answer-Choice
How would you explain the seasoned and seared cooking style to a guest? - Answer-
Seared, flat-top, bold, pepper based, 17 spice blend
How would you explain the char-grilled cooking style to a guest? - Answer-Open flame,
natural outdoor flavor
A Guest orders a steak. Explain which "Plus It Up" you would recommend; how would
you describe it? - Answer-Bourbon glaze espresso butter, fresno chili jam, Toowoomba
topping, roasted garlic butter topping, sautéed shrooms, grilled onions, coconut shrimp,
grilled shrimp, and steamed lobster tail
, A guest orders a steak. Explain which "plus it up" you would recommend; how would
you describe it? - Answer-Answers will vary
Salad Dressing Abbreviations - Answer-
R - Answer-Ranch
1000 - Answer-Thousand Island
MV - Answer-mustard vinaigrette
HM - Answer-honey mustard
T - Answer-Tangy tomato
bcv - Answer-Bleu cheese vinaigrette
C - Answer-caesar
LBV - Answer-Light Balsamic Vinaigrette
BC - Answer-Bleu cheese
O&V - Answer-oil and vinegar
Steak Preparation - Answer-
Rare (R) - Answer-Cool, red center
Medium Rare (MR) - Answer-Warm, red center
Medium (Med) - Answer-bright pink, touch of red in the middle
Medium well (MW) - Answer-Warm brown, pink center
Well done (WD) - Answer-Hot brown center, no pink
In the steak and mates combos, the sirloin is offered as a combo with what options? -
Answer-Grilled shrimp, coco shrimp, 1/2 rack of ribs and 5 oz Alice springs chicken
The filet is featured as a combo with what seafood option? - Answer-steamed lobster
tail
The ribeye is featured as a combo with what 2 seafood options? - Answer-Grilled
shrimp or coconut shrimp
