Ocean Prime Food Recertification Practice Test

These questions are part of the practice quiz. Start practicing

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