1. Name Four Seasonings a Customer Can Order for Steamed Shrimp
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BOH Menu and Sanitation Knowledge Test
Name:______Date:______Score:_____/107=______%
Location:______Position: ______
The following test will measure your current knowledge of The Shuckin’ Shack history, standards and menu items. There are 52 questions with a possibility of 107 points. Please answer to the best of your ability. This information is required knowledge for all BOH employees of The Shuckin’ Shack. You must score at least 85% in order to pass this test and work as a cook or prep cook at a Shuckin’ Shack location.
1. Name four seasonings a customer can order for steamed shrimp
a.
b.
c.
d.
2. Can customers order a peck of oysters we shuck?
Yes No
3. What items are served in a Steam Pot?
a.
b. BOH Menu and Sanitation Knowledge Test c. d. e. f. BOH Menu and Sanitation Knowledge Test 4. What items are served in a Hermits Feast?
a.
b.
c.
d.
e.
5. How many hush puppies in a side order:
6. What are the ingredients in our Fry Salt?
a.
b.
c.
7. How many oysters are in the Cappy's roast?
8. Describe the Lobster Roll Sauce
BOH Menu and Sanitation Knowledge Test
9. On which size plate are the following served:
a. 2 dozen mussels:
b. Tacos with tortilla chips:
c. Baskets:
d. ½ pound of shrimp:
e. Wings:
f. 1 dozen Raw Oysters:
g. Low country Boil for 2:
10. How many oysters come in the steamed sampler?
______
11. Calamari is served with which sauce?
______
12. What size shrimp is used for the Shark Bite Shrimp appetizer? ______
a. How many come in one serving? ______. BOH Menu and Sanitation Knowledge Test 13. What types of oyster preparations are on an oyster sampler?
a. ______
b. ______
c. ______
14. How many wings are in a:
small order______
large order______
15. Mini corn dogs are served with______. BOH Menu and Sanitation Knowledge Test 16. Hermits Feast oysters can be served Raw.
T RUE FALSE
17. What is the house dressing?
______
18. List the ingredients of a taco in the order it’s built:
a.
b.
c.
d.
e.
19. How many ounces of oysters are there in a fried oyster basket?
______
20. What comes on a cold seafood sampler?
a.
b.
c. BOH Menu and Sanitation Knowledge Test 21. How do you build a salad from bottom to top?
a.
b.
c.
d.
e.
f.
g.
22. How long do both cocktail and tartar sauces have to marinate before ready to sell?
______
23. How many ounces of Mahi come on an order of fish tacos?
______
24. A fried-pickle appetizer comes with how many pickle spears?
______
25. Besides the seasonings, list the five main ingredients in crab dip: BOH Menu and Sanitation Knowledge Test a. ______
b. ______
c.
d. ______
e. ______
26. List the ingredients in Shark bite sauce:
a.
b.
c.
d.
e.
27. What items come with a set up for steamed oysters:
a. ______
b. ______
c. ______
d. ______BOH Menu and Sanitation Knowledge Test
28. Cole Slaw has a shelf life of _____ days.
29. Shelf life for cocktail sauce is ______days.
30. Shelf life for thawed shrimp is ______days.
31. What kind of batter is used for the fish n chips?
______
32. Mac and Cheese bites are served with which dipping sauce?
______
33. You can tell an oyster is dead when:
______
34. What are the ingredients for a jalapeno cheddar chargrilled oyster?
a. ______
b. ______
c. ______
d. ______BOH Menu and Sanitation Knowledge Test 35. What are the ingredients for a garlic parmesan chargrilled oyster?
a. ______
b. ______
c. ______
d. ______
36. How many ounces of oysters go on the Po Boy sandwich?
______
37. How many ounces of shrimp go on the Po Boy sandwich?
______
38. All clothes used for wiping down kitchen surfaces should be kept in?
______
39. Where should raw foods be stored in the walk in?
______
40. What is the first thing you do each time you enter the kitchen?
______
41. What does RTE stand for? BOH Menu and Sanitation Knowledge Test
______
42. Seafood must be stored below ______degrees
43. What are the temperatures of the danger zone?
______
44. What is the definition of cross contamination?
45. What is the definition of cleaning?
______
______
46. What is the definition of sanitizing?
______
______
47. What temperature should a refrigerator thermometer be registering for food to be safe?
48. How long should you wash your hands? BOH Menu and Sanitation Knowledge Test
______
49. When is hand washing required?
______
50. What temperature should hot foods be held?
______
51. What temperature should cold foods be held?
______BOH Menu and Sanitation Knowledge Test 52. What is supposed to be in each compartment of a three-compartment sink?
______
______
______