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Quizzes > Lifestyle & Hobbies > Food & Cooking

Ready for the Ultimate Texas Roadhouse Menu Test?

Think you can ace the menu test Texas Roadhouse servers take? Start now!

Difficulty: Moderate
2-5mins
Learning OutcomesCheat Sheet
Paper art quiz illustration on Texas Roadhouse menu knowledge test on sky blue background

This Texas Roadhouse menu test helps you practice the menu - appetizers, steaks, sides, and desserts - so you can spot gaps and feel ready to play or serve. Have fun and pick up a fact or two; then explore more restaurant trivia or try the Texas history quiz.

What is the signature appetizer at Texas Roadhouse?
Loaded Cheese Fries
Onion Rings
Cactus Blossom
Fried Pickles
The Cactus Blossom is Texas Roadhouse's famous signature appetizer, served with their special Cajun horseradish sauce. It's a giant, hand-battered and fried onion designed to look like a flower. This item appears on every menu and is a fan favorite. For more details, see .
Which of the following is a classic side option at Texas Roadhouse?
Garlic Breadsticks
Tater Tots
Baked Potato
Onion Mash
A baked potato is one of the traditional side dishes served with hand-cut steaks at Texas Roadhouse. Guests can choose to load it with sour cream, cheese, bacon bits, and chives for an extra charge. It's listed among their core sides on the menu. You can review the full list at .
Which dessert is served warm in a cast-iron skillet and topped with ice cream?
Bluebell Homemade Ice Cream
Big Ol' Brownie
Strawberry Cheesecake
Skillet Chocolate Chip Cookie
The Skillet Chocolate Chip Cookie is baked and served warm in a cast-iron skillet, topped with two scoops of Bluebell vanilla ice cream. It's designed for sharing and remains one of their most popular desserts. You can find it listed under Desserts on their menu. More information is available at .
How many ounces is the Ft. Worth Ribeye steak?
20 ounces
12 ounces
14 ounces
16 ounces
The Ft. Worth Ribeye at Texas Roadhouse is a 12-ounce cut. It's cut from the center of the ribeye for maximum flavor and tenderness. Other ribeye options include the 10-ounce 'Dallas Filet'. You can see the size details on the menu at .
Which combination includes ribs, BBQ chicken, and fried shrimp?
Texas Trio
Chicken Critter Sampler
Roadhouse Sampler
Ribeye and Shrimp
The Texas Trio features a combination of ribs, BBQ chicken, and fried shrimp for guests who want a sampling of three favorites. It's a popular entry in the Combo Meals section of the Texas Roadhouse menu. You can view combo details at .
What is the name of the proprietary seasoning blend used on Texas Roadhouse steaks?
Cajun Zest
Cowboy Salt
Texas Dust
Mesquite Pepper
Texas Roadhouse uses a signature seasoning blend known as 'Texas Dust' on their hand-cut steaks. This proprietary mix of spices enhances the flavor of the beef and is a trademark of their grilling process. It's applied before the steak goes on the mesquite wood-fired grill. More info is available at .
Which side is offered with an additional upcharge of $1.99?
Loaded Baked Potato
Fresh Steamed Broccoli
Seasoned Rice
Mashed Potatoes
While most sides at Texas Roadhouse are included, the Loaded Baked Potato carries a $1.99 upcharge for toppings like cheese, bacon, and sour cream. Standard sides like rice, mashed potatoes, and veggies are included at no extra cost. Menu pricing details can be found at .
How many stuffed jalapeños are served in an order of Rattlesnake Bites?
12
10
8
6
An order of Rattlesnake Bites includes eight jalapeño slices stuffed with diced jack cheese and diced red peppers, lightly battered and fried. They come with a Cajun horseradish sauce for dipping. These details are available on the appetizers section of the menu at .
What type of grill is used to cook the steaks at Texas Roadhouse?
Gas grill
Charcoal grill
Mesquite wood-fired grill
Hickory wood-fired grill
Texas Roadhouse cooks its steaks on mesquite wood-fired grills, which imparts a distinctive smoky flavor to the hand-cut beef. The mesquite grilling process is a key part of their signature taste profile. More about their steak preparation is explained at .
In what year did Texas Roadhouse first introduce the Cactus Blossom to their menu?
1993
2000
1989
1995
Texas Roadhouse was founded in 1993, and the Cactus Blossom has been a staple since the very first restaurant opened. This iconic appetizer debuted with the brand's launch and has remained unchanged. You can read more about the chain's history on its Wikipedia page: .
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Study Outcomes

  1. Identify Menu Categories -

    Understand the main sections of the Texas Roadhouse menu test, from appetizers and entrées to sides and desserts, so you can quickly navigate any menu.

  2. Recall Signature Dishes -

    Memorize the names, ingredients, and preparation styles of popular Texas Roadhouse items to boost your trivia performance and server test readiness.

  3. Differentiate Steak Cuts -

    Analyze the key characteristics of each steak option - such as ribeye, sirloin, and filet - to accurately recommend and compare them.

  4. Master Side and Dessert Options -

    Recognize the variety of sides and desserts available, enabling you to pair meals perfectly and answer menu quizlet questions with confidence.

  5. Apply Menu Knowledge Practically -

    Use your understanding of the Texas Roadhouse server test format to simulate real-world scenarios and improve your ordering and suggestion skills.

  6. Boost Trivia Night Success -

    Leverage detailed menu insights to dominate Texas Roadhouse trivia and challenge friends with your in-depth knowledge.

Cheat Sheet

  1. Signature Steak Cuts & Cooking Temperatures -

    Master the six core steak cuts - Lil' Sirloin, Sirloin, New York Strip, Ribeye, Dallas Filet, and Porterhouse - and their ideal cooking temps from Rare (120°F) to Well Done (160°F). A useful mnemonic is "LRNSDW" (Lil' Sirloin, Ribeye, New York, Sirloin, Dallas, Well-portioned), based on Texas Roadhouse's official training guide (texasroadhouse.com).

  2. Appetizer Variety & Mnemonics -

    Learn our four best-sellers - Cactus Blossom, Rattlesnake Bites, Tater Skins, and Fried Pickles - using "CRTF" as your memory cue. According to hospitality studies from the National Restaurant Association, grouping items by flavor profiles (spicy vs. cheesy) can boost recall during high-pressure service.

  3. Side Dish Portfolio & Portion Sizes -

    Know all 10 sides - like steak fries (6 oz), mashed potatoes (5 oz), and cinnamon apples (4 oz) - and which are premium (loaded baked potato +$1.99). The official server manual (Texas Roadhouse University) stresses portion consistency for cost control and guest satisfaction.

  4. Combo Plate Components & Upsell Logic -

    Memorize the six classic combos (e.g., Sirloin & Ribs, Ribeye & Shrimp) and the recommended upsell scripts: "Would you like parmesan crust on your ribs for just $1.50?" This approach aligns with Cornell University's hospitality revenue management best practices.

  5. Dessert Finishers & Presentation Standards -

    Familiarize yourself with the Big Ol' Brownie and Granny's Apple Classic, noting garnish requirements (vanilla ice cream, caramel drizzle) per the official dessert plating guide. Studies in the Journal of Culinary Science show that consistent presentation increases repeat dessert orders by up to 20%.

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