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Question 1
What is the seasoning on French Fries?
Correct Answer:
Prairie Dust
Explanation:
Prairie Dust is the seasoning used on French Fries in this context. It’s presented as the restaurant’s signature fry seasoning, a balanced, savory blend that adds subtle peppery and earthy notes without overpowering the potato. The other options would push into stronger, more single-note profiles (Cajun Spice with heat, Garlic Salt with garlic-forward flavor, Paprika Blend with a paprika emphasis), whereas Prairie Dust provides a distinctive, brand-aligned finish that fits the fries as trained.
Question 2
Which function does Network Policy Server centralize when used for remote access?
Correct Answer:
Policy and accounting for remote dial-in and VPN connections.
Explanation:
Network Policy Server is the Windows Server role that acts as a RADIUS server for remote access, so it centralizes policy enforcement and accounting for remote connections. It uses network policies to decide who can connect and under what conditions, and it logs accounting data for each session, providing a single place to manage authentication, authorization, and auditing for dial-in and VPN access. This centralized AAA capability is what makes it the proper answer. DNS/DHCP management, file sharing/printer services, and email/calendar services are handled by other server roles and applications, not NPS.
Question 3
Flo's Filet is described as which of the following?
Correct Answer:
6 oz. & 9 oz., Filet (Tenderloin), Boneless
Explanation:
Flo's Filet is a filet mignon-style cut from the tenderloin, prized for being very tender and lean. It’s described as boneless because this cut has no bone. The bowls of Flo’s Filet are offered in two small sizes: 6 ounces and 9 ounces, both labeled as Filet (Tenderloin), Boneless. The other options describe either a bone-in version, a different cut (like a strip steak), or a different product (ground steak), so they don’t match Flo’s Filet.
Question 4
How many Great Steak Additions are listed?
Correct Answer:
4
Explanation:
Count how many distinct items are listed under the Great Steak Additions. The total is found by identifying each addition explicitly described for the steak and counting them once. In this case, there are four additions listed, so the total is four. To verify, scan that section and tally each item exactly as written, making sure not to include sides or sauces unless they’re clearly described as steak additions. If you see four distinct additions, you’ve matched the listing; counting more or fewer would mean including something that isn’t listed.
Question 5
Which ribeye variant is recommended if you donb4t like bone-in steaks?
Correct Answer:
Bone-in Outlaw Ribeye
Explanation:
If you don’t like bone-in steaks, you want a ribeye that’s prepared without the bone. The boneless ribeye removes the bone while preserving the ribeye’s signature marbling and flavor, and it’s easier to carve and eat. The bone-in Outlaw Ribeye would still include the bone, which isn’t desirable for someone avoiding bones. The NY Strip and Filet Mignon are different cuts and don’t offer the ribeye experience with the bone removed, so they don’t fit the scenario as closely. So, for a ribeye without the bone, the boneless ribeye is the best choice.
Question 1
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About this Exam

Prepare with the Longhorn Server Training Practice Test practice quiz. This question bank includes 10 questions covering seasoning, steak, french, longhorn, and server. Use it to review important concepts, identify knowledge gaps, and build confidence for the related exam, course, or assessment.

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Longhorn Server Training Practice Test

This practice set contains 10 questions from the matching question bank and focuses on seasoning, steak, french, longhorn, and server. Work through each question carefully, review the provided solutions, and revisit topics that need more study before your next attempt.

This is an independent study resource intended for practice and review; it is not an official examination or an endorsement by any organization named in the title.

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