TEST: Outback Menu - Steaks, Combos, and Plus It Up Test with Answers
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Module
Outback Steakhouse
Institution
Outback Steakhouse
TEST: Outback Menu - Steaks, Combos, and Plus It Up
Test with Answers
Victoria's Filet Mignon Correct-The Rolls Royce of Steaks - this is the most tender, juicy and
thick cut of steak available.
Sizes: 6 oz and 8 oz
Cooking Style: Seasoned and Seared
TEST: Outback Menu - Steaks, Combos, and Plus It Up
Test with Answers
Victoria's Filet Mignon Correct-The Rolls Royce of Steaks - this is the most tender, juicy and
thick cut of steak available.
Sizes: 6 oz and 8 oz
Cooking Style: Seasoned and Seared
Outback Center-Cut Sirloin Correct-Our signature sirloin cut - this is a center-cut of steak
known for being lean, heart, and full of flavor
Sizes: 6 oz, 8 oz, and 11 oz
Cooking Style: Seasoned & Seared
Ribeye Correct-My favorite type of steak. A cut of steak known for being well-marbled,
juicy and incredibly savory. Seasoned & seared for bold flavor.
Sizes: 12 oz or 15 oz
Cooking Style: Seasoned & Seared
Bone-in Natural Cut Ribeye Correct-A bone-in natural version of the ribeye steak, with
extra marbling for maximum tenderness.
, TEST: Outback Menu - Steaks, Combos, and Plus It Up
Test with Answers
Size: 18 oz
Cooking Style: Char-grilled
Melbourne Porterhouse Correct-The best of both worlds cut! Similar to a T-bone steak;
this cut of steak has the tenderness of a filet and the flavor of a NY strip
Size: 22 oz
Cooking Style: Char-grilled
Bone-in NY Strip Correct-The classic NY Strip cut (bone-in) with a beautiful strip of
marbling that gives the NY Strip its well-known rich flavor
Size: 16 oz
Cooking Style: Char-grilled
Classic Prime Rib Correct-Slow-roasted daily with an herb crust. Served with au jus and
hand carved to order
Sizes: 12 oz and 16 oz
Cooking Style: Slow-roasted daily
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