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