Ocean Prime Food Recertification Practice Test

These questions are part of the practice quiz. Start practicing

• Baked Lobster Mac & Cheese: 5.5 oz of large macaroni cooked with garlic, shallots, cream, and Tillamook cheddar cheese, topped with a lobster tail and 2 oz. of claw meat, lobster roe, and parmesan cheese Garnished with minced parsley.
• If a course has just been sent off, modifications can still be made and will appear as what on HOH screens?
• Which dish does NOT feature Tillamook Cheese?
• Escargots are braised in white wine and finished with which butter?
• What will the Chef place in the dish to indicate the allergy?
• Which dish features 3 pieces of asparagus and 1.5 oz jumbo lump crab meat topped with Béarnaise sauce and cabernet jus?
• Which dish is paired with Crab Louie dressing?
• What are the dressings and allergies on the Chop Chop Salad?
• What ingredients are listed in Cabernet Jus?
• According to service guidelines, from which side should food be served?
• Which dish uses Maytag Blue Cheese?
• Which feature is described for East Coast oysters?
• What does the 'First Button' signify in the service sequence?
• Chilean Sea Bass is considered high-value due to what?
• What are the dressings and allergies on the House Salad?
• Bearnaise vs Hollandaise: Which statement is correct?
• Which description best fits tuna?
• What are the available portion sizes for the Ahi Tuna dish?
• Before heading to the table to close a check, what action must be performed on the handheld?
• Which dairy product tops the Loaded Baked Potato?
• Which dish lists Steak Knife as mis en place and Sherry Mustard Vinaigrette as dressing?
• Chilean Sea Bass: 6oz/8 oz seabass, dusted with seafood seasoning, and broiled until golden brown, served over whipped potato puree, topped with sauteed broccolini and pearl onions, finished with sliced truffle, chopped parsley, and citrus truffle vinaigrette.
• Which dish is topped with a poached egg, hollandaise sauce, and garnished with chives and lobster roe?
• How should clearing be performed to minimize disruption and noise?
• Which fish is noted for not having a strong fishy taste?
• Which feature is described as a West Coast oyster attribute?
• Which Salads are GFM (Gluten Free Modified)?
• What are the components and allergies of the Fresh Baked Bread platter?
• Which port is described as a prime high-quality landing port for squid and octopus?
• Escargot is finished with which butter?
• When ordering items from different categories, which phrasing should be used to indicate order?
• Sea Scallops: 3pcs/4pcs jumbo diver sea scallops with parmesan/fennel risotto, English peas, julienned snap peas, salt and white pepper, topped with fennel salad with parsley, celery leaves, red onion, fennel fronds, all tossed in lemonette.
• Which dish features an applewood smoked bacon cream sauce?
• Which seafood entree name indicates a spice preparation method?
• Which fish is described as mild, rich, buttery, delicate, and flaky?
• Which salad uses Basil Poppyseed dressings?
• What is the first step in the Steps of Service?
• What is the recommended approach to takeout options?
• Which ingredients are included in the Au Poivre sauce described?
• Which dish features a crab cake as the main protein?
• Which dish features a bone-in pork chop brined to order and finished with a sherry reduction?
• What are the components listed for Lamb Lollipops?
• From which part of the cow is the NY Strip cut?
• Which set of allergens is listed for the Sakura Wagyu Cheeseburger?
• Which serving description matches Tuna Nigiri?
• Which option lists the Allergens for the Fresh Baked Bread platter?
• Jumbo Diver Sea Scallops are characterized by which of the following?
• What is the restaurant's stance on modifying dishes?
• What are the mis en place, dressings, allergies on the Parmesan Crusted Chicken Caesar?
• Describe the dry aging process for beef.
• Which option captures the ingredients of Spicy Rainbow Roll?
• Allergies and dietary restrictions will be accommodated when possible, but...
• During clearing, how should you respond to opportunities to provide additional service?
• Which dish includes gnocchi?
• How long is allergy documentation kept on file?
• Which statement best describes the 'Split & Marry' function?
• Maytag Blue Cheese is produced outside of which city?
• How are the pigs raised for Saddle Berk Pork?
• What does GFM stand for in the menu context?
• Which sides are GFM (Gluten Free Modified)?
• Which dish features toasted brioche bread smeared with avocado spread topped with pieces of lobster claw and tail meat and a sunny side up egg? Garnished with lobster toast salad and drizzled with olive oil and sprinkled with lobster roe.
• Chilean Sea Bass is also known by what name?
• Which document is completed after a guest orders to avoid cross-contamination?
• Which describes the Creamed Spinach ingredients?
• What garnish is used on the Chophouse Corn?
• From which region of France are the escargots sourced?
• Where is the allergy recorded for future reservations?
• The Blackened Snapper dish is served over which base?
• Which dish features a 6 oz ground patty with Camembert cheese, red onion jam, spiced dill pickles, and Dijon aioli on a brioche bun?
• Which dish is garnished with minced parsley?
• Which statement correctly describes Salmon Belly Nigiri?
• Which practice helps service efficiency on busy nights?
• During transfer, where should silverware be placed to prevent movement?
• What two qualities result from inter-muscular marbling in wagyu?
• Which two sauces are warm emulsified sauces made from egg yolks and butter?
• Saddle Berk Pork is sourced from which location?
• In the Teriyaki Salmon dish, what is served underneath the salmon?
• What are the mis en place, dressings, allergies on the Crab Wedge?
• Dutch Harbor King Crab Legs dish?
• Berkshire pork is known for which qualities?
• What is common to Hollandaise and Bearnaise?
• Which Seafood Entrees are GFM (Gluten Free Modified)?
• Wagyu for this program comes from which country?
• Which item is listed under Dairy Free Desserts?
• Which item is listed under Gluten Free Desserts?
• Which statement best describes grouper's flavor and texture?
• What technique describes Hollandaise and Bearnaise?
• Which is one reason to know where our food comes from?
• Which statement about Red Bird Farms' farming practices is true?
• Which salad lists Tree Nut as an allergen?
• Red Snapper is native to which region?
• Tillamook Cheese is produced in which location?
• What are the ingredients for Short Rib Sliders?
• Regarding off-menu features, what should be included?
• Which description accurately reflects the Hamachi Nigiri presentation?
• Which dessert features a layer of gluten-free chocolate cake with a Valrhona dark chocolate center and a dark chocolate ganache, finished with white chocolate cream dots and candied peppered almonds?
• Red Bird Farms is located in which state and how are the chickens raised?
• What does Cameron Mitchell Restaurants emphasize regarding allergies?
• Which option correctly lists the protein choice and toppings for Blackened Fish Tacos?
• Describe the Steak Tartare preparation and the listed allergies.
• Which statement about the Teriyaki Salmon dish is true?
• Which location is NOT listed as a West Coast oyster supplier?
• Which West Coast region is listed among oyster suppliers?
• How is Maytag Blue Cheese made?
• What does wet aging do to beef?
• What are the mis en place, dressing, and allergies on the iceberg wedge?
• What are the mis en place, dressings, allergies on the Steak Salad?
• Which Sushi Selections are GFM (Gluten Free Modified)?
• Which statement describes the function of the 'Split & Marry' button?
• What best describes Dutch Harbor?
• Which statement describes the calamari sustainability certification?
• What water pattern helps tender calamari?
• Dishes should be cleared from which side during service?
• Which dish is English muffins brushed with fish butter and topped with two crab cakes, hollandaise, and garnished with smoked paprika and chives? Served with arugula, Arcadian mix, shaved red onion, roasted tomato, lemon zest, tossed in red wine vinaigrette.
• Which dessert is not listed as Gluten Free Dessert?
• What part of the cow do we get our filets from?
• Which dish features jumbo diver sea scallops with parmesan/fennel risotto, English peas, and a fennel salad finished with lemonette?
• Which dish is described as a linguine base tossed in a white wine garlic sauce with tomato butter, finished with arugula and minced parsley?
• Which feature is described for West Coast oysters?
• What is the topping described for the Florida Grouper dish?
• Which statement describes the Salmon described?
• Jalapeño Au Gratin topping ingredients?
• What garnish finishes the French Onion Soup?
• Which dish is served open-face on a toasted brioche bun?
• Which sides are GFM (Gluten Free Modified)?
• Which dish includes lobster claw meat and gnocchi?
• How are Hollandaise and Bearnaise similar?
• Which statement correctly describes the Rose and Garnet oysters?
• Which dessert is described as a classic crème brûlée with vanilla custard and a caramelized sugar top?
• What is the first step in Allergy Procedures?
• Which dairy topping is used on the Loaded Baked Potato?
• Wagyu used in this program is sourced from which location?
• What action occurs after the dish is delivered during Allergy Procedures?
• Which component is included on top of the Florida Grouper?
• Which allergens are listed for Shrimp Sauté?
• Which pork breed is described as having more marbling and flavorful meat?
• Which Apps on our menu are GFM (Gluten Free Modified)?
• How many crostinis accompany the Tartare?
• What allergies are listed for Asparagus and Hollandaise?
• What allergens are listed for Creamed Spinach?
• Lobster Linguini: 1 butter poached lobster tail plus 2.5 oz claw meat served over linguini noodles, tossed in white wine garlic sauce with tomato butter, arugula, kosher salt, topped with minced parsley and an EVOO drizzle.
• Which item is used to finish the Lobster Bisque's flavor?
• What are the dressings and allergies on the Shellfish Cobb Salad?
• Which dish uses two 4.5 oz lobster tails, seasoned lightly with our seafood seasoning, broiled and topped with clarified butter, served with five pieces of buttered asparagus?
• In a menu wrap, which statement best describes how the introduction should be framed?
• Which dish is dressed in lemonette?
• Which herb is characteristic of Bearnaise sauce?
• What bread is used for the croutons in the French Onion Soup?
• Which desserts are GFM (Gluten Free Modified)?
• Which feature should be explained as part of the shellfish offerings?
• Which allergen is listed for the Sushi and Salad dish?
• Which ingredient is included in hollandaise sauce?
• Which description best defines the 'Share' button in the POS system?
• From which part of the cow is the Ribeye cut?
• What glaze is used on the Ahi Tuna?
• What is the ounce portion of the NY Strip used for Tartare?
• Which dressing is used on the vegetable roll?
• Which dish is served with buttered leeks and roasted red pepper?
• Which dish includes garlic croutons and Kalamata olives?
• Which dish lists dairy and fish as allergies, with no shellfish listed?
• Which dish includes a Gouda Potato Cake served over Cabernet Jus sauce, then topped with 2 oz braised short rib, 3 oz lobster meat, a poached egg, hollandaise, garnished with chives and lobster roe?
• When presenting the menu, what should be highlighted about oysters?
• Which statement about Colossal Crab is accurate?
• Milk for Maytag Blue Cheese comes from which cattle breed?
• Which item is NOT part of the Big 9 Allergies list?
• What is in the DTC Roll?
• When clearing entrée courses, when should you clear as a team?
• What are the dressings and allergies on the Blackened Salmon Salad?
• Which of the following is NOT an appetizer listed as Gluten Free Modified?
• What does Mis en Place mean in culinary or service practice?
• What feature makes wagyu beef notably different?
• Which ingredient is NOT part of the Twice Baked Potato filling?
• In the spicy crab roll, which ingredient constitutes the core filling?
• In POS Proficiency & Reminders, what are modifiers typically used for?
• Where are Maytag Blue Cheese wheels aged?
• What does dry aging do to beef?
• When taking an order, which question is appropriate?
• Which dish is described as an iceberg wedge topped with 3 oz lump crab meat, Crab Louie dressing, grape tomato halves, red onion, blue cheese crumbles, and minced chives?
• Describe the wet aging process for beef.
• How do we ensure high quality with our oysters, crab, and squid?
• When offering suggestions to guests, what is the recommended demeanor?
• Which action is NOT part of the Recook Procedure?
• Which option describes Salmon poke chips?
• Which dish is described as using a beer batter and jalapeno cabbage slaw on a brioche bun?
• Au Poivre pepper crust characteristic?
• What cut of steak is used for Tartare, and why?
• Which allergen is listed for Jalapeño Au Gratin?
• What are the main components of the Shrimp Sauté?
• Which dish is served with five pieces of buttered asparagus on the side?
• Which cheeses are melted on top of the French Onion Soup?