TXRH Server Validation Practice
Questions and Answers 2026 Guide
1. describe our steak coast to coast seasoning/ seared for 1 minute on each side
cooking process - diamond marks for presentation
2. sirloin steak most popular & lean
-16,11,8,6 oz
3. ribeye most flavor full because of the marbling, that makes the meat juicier
- 16,12,10z
-20oz bone in
4. New York strip "best of both worlds" flavor from the strip of marbling at the top & hearty like
a sirloin *aged longer for extra tenderness
-13/12 traditional cut,8 thick cut oz
5. filet most tender and leanest
-8,6 oz
medallions
- 3,3 oz
6. when do we suggest medium well or well done since its such a thick cut, it'd make the cooking
to butterfly a filet process faster
7. porterhouse cuts? 23 oz that has a strip, and at least 5oz of a filet
size?
8. how do you sell a sautéed mushrooms and onions okay on that?
smother
9. how do you sell a cheese and bacon okay on that?
loaded baker
10. how do you use your to show guests how their steak will be cooked
cookem card
1/9
, TXRH Server Validation Practice
Questions and Answers 2026 Guide
11. describe our steak -rare, cool red
temperatures -medium rare, warm red
-medium, hot pink
-medium well, slight pink
-well done, no pink
12. why do we put dia- for presentation
monds on our steaks
13. what cut of meat is cut of ribeye
our prime rib
14. what is the prime rib its slow roasted for 3 1/2- 4 1/2 hours
cooking procedure
15. why is the prime rib because its slow roasted
pink even if its well
done
16. when is the prime rib till we run out
available
17. prime rib 16,12,10 oz
18. salads -caesar salad -chicken caser salad
-house salad -critter salad
-grilled chicken salad -steakhouse salad
19. dressings -ranch - 1000 island
- fat-free ranch -honey mustard
-oil & vinegar -italian
-blue cheese
20. apps
2/9
Questions and Answers 2026 Guide
1. describe our steak coast to coast seasoning/ seared for 1 minute on each side
cooking process - diamond marks for presentation
2. sirloin steak most popular & lean
-16,11,8,6 oz
3. ribeye most flavor full because of the marbling, that makes the meat juicier
- 16,12,10z
-20oz bone in
4. New York strip "best of both worlds" flavor from the strip of marbling at the top & hearty like
a sirloin *aged longer for extra tenderness
-13/12 traditional cut,8 thick cut oz
5. filet most tender and leanest
-8,6 oz
medallions
- 3,3 oz
6. when do we suggest medium well or well done since its such a thick cut, it'd make the cooking
to butterfly a filet process faster
7. porterhouse cuts? 23 oz that has a strip, and at least 5oz of a filet
size?
8. how do you sell a sautéed mushrooms and onions okay on that?
smother
9. how do you sell a cheese and bacon okay on that?
loaded baker
10. how do you use your to show guests how their steak will be cooked
cookem card
1/9
, TXRH Server Validation Practice
Questions and Answers 2026 Guide
11. describe our steak -rare, cool red
temperatures -medium rare, warm red
-medium, hot pink
-medium well, slight pink
-well done, no pink
12. why do we put dia- for presentation
monds on our steaks
13. what cut of meat is cut of ribeye
our prime rib
14. what is the prime rib its slow roasted for 3 1/2- 4 1/2 hours
cooking procedure
15. why is the prime rib because its slow roasted
pink even if its well
done
16. when is the prime rib till we run out
available
17. prime rib 16,12,10 oz
18. salads -caesar salad -chicken caser salad
-house salad -critter salad
-grilled chicken salad -steakhouse salad
19. dressings -ranch - 1000 island
- fat-free ranch -honey mustard
-oil & vinegar -italian
-blue cheese
20. apps
2/9
