Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
35 Cards in this Set
- Front
- Back
|
Things to look for before Leaving the Kitchen |
1. Hot Food: make sure food is hot, go to manager if not, no arguing with cooks. 2. Clean plates: Check all plates and silver 3.Correct portions : Make sure its your order! 4.Call for Back-ups : If you see a problem, tell someone. 5. Cold food: Just as important as hot. Make sure its cold 6. Bring needed condiments with order/pre-order. |
|
|
What is Gluten? |
Type of storage protein found in grain derived from wheat. |
|
|
Where is Gluten found? |
Any wheat flour. Oats, flour or oatmeal. Starch(unless derived from corn,potatoes, or tapioca). Pearl barley, Barley malt, malt vinegar. Bread. Pasta. Cereals, cakes and cookies. Sauces made from canned or powdered stock, thickened gravies. Soy sauce. Cross-contamination |
|
|
Is PS 214 Gluten-free? |
NO. |
|
|
Food - Sandwiches & Burgers |
Our burgers are ground in-house daily, served on Brioche bun, choice of pub fries, Quinoa salad or Kale Brussels slaw |
|
|
The Huntsman - Burger |
Burger is seasoned with salt and pepper then grilled to desired temp. Topped with huntsman cheese and balsamic onions. Main ingredients : Ground Certified Angus Choice beef, bibb lettuce, tomato, balsamic onions and huntsman cheese. Good to know : Huntsman cheese looks like layer cake. Has layers of Double Gloucester (similar to cheddar) and layers of Blue Stilton (similar to bleu cheese) |
|
|
All American Hamburger - Burger |
The classic hamburger set up with our signature sauces Main ingredients : Ground Certified Angus Choice beef, bibb lettuce, tomato, red onion, pickles, mustard bbq sauce and sriracha ketchup Good to know : Cheese, avocado and bacon are available for an up-charge |
|
|
C.C.B 0 The Handheld Cobb - Burger |
We took the classic cobb salad and made a burger out of it. Main ingredients : Ground chicken burger, bacon, avocado, bibb lettuce, red onion, bleu cheese mayo, smokey bacon tomato jam and topped with an over easy egg. Good to know : The patty as dark and light meat pre-mixed with onions, parsley, and garlic. |
|
|
BBQ Bison Burger |
A leaner alternative to a beef burger Main ingredients : Ground grass fed bison patty seasoned with onionsm parsley, and garlic; emmental cheese(google it), topping mix = sautéed mushroom trio, bacon, onions, bibb lettuce, tomatoes, whiskey bbq sauce. Good to know : Mushroom bacon topping is deglazed with an ale and has gluten in it. |
|
|
Colorado Lamb Burger |
A decadent burger with sweet and earthy flavors Main ingredients : Lamb shoulder, brie cheese, arugula, lemon vinaigrette, cranberry tomato jam. |
|
|
Crispy Chicken Sandwich |
Main ingredients : Fried chicken breast, bleu cheese, kale brussel slaw, pickles, tomatoes, sweet carrot habanero aioli, mustard bbq sauce Good to know : Sweet carrot habanero aioli is a balance of spicy and sweet. |
|
|
Margherita - Pizza |
Classic cheese and fresh herb pizza! Pizza dough made in house and hand tossed to order. Main Ingredients : Crushed tomato sauce, buffalo mozzarella, basil leaves, parmesan cheese, oregano, chili flakes, extra virgin olive oil and cracked pepper. Good to know : All pizza is topped with cracked black pepper |
|
|
House Pepperoni - Pizza |
Artisan pepperoni and three cheese pizza. Main ingredients : Crushed tomato sauce, bechamel sauce, artisan pepperoni, mozzarella & provolone mix, grana padano, jalapenos, thyme, oregano, chili flakes, black pepper Good to know : We use Zoe's uncured pepperoni, made out of pork shoulder and is 30% leaner. |
|
|
Wild Mushroom & Taleggio - Pizza |
Wild mushroom pizza has an assortment of mushroom cooked with fresh herbs Main ingredients : crimini, portabello and shitake mushrooms; shallots, garlic, taleggio cheese, béchamel, arugula, grana padano, chili flakes and white truffle oil Good to know : Bechemel is a classic french sauce made of butter, milk and flour. |
|
|
Fig and Prosciutto - Pizza |
A unique delicious combination of sweet and savory Main ingredients : Fig pizza sauce, gorgonzola, prosciutto, mozzarella, and provolone mix, balsamic reduction, micro arugula and chili flakes Good to know : Our fig pizza sauce is made in house |
|
|
Say ways to name Wine |
By the grape variety (varietal) by Geographic region (preferred by France and many European countries) Thousands of geographic names, only fewer than 25 important grape varieties. |
|
|
Red Wine Characteristics |
|
|
|
Define Cabernet Sauvignon characteristics |
Most famous red wine grape. Called the "chocolate" to Chardonnnay's "Vanilla". Very powerful aroma of black currants. The most planted, top quality vine variety Ages extremely well in the bottle, subtle flavor compounds as a result. |
|
|
Define Malbec characteristics |
Originated from the Bordeaux regions of France, also Chile, Argentina and South Africa. Medium to full-bodied, dry, acidic, high in tannins and alcohol. Dark, plum, black cherry blackberry flavors, jammy. Aromas: Smoke, Earth, leather, wild game etc. |
|
|
Define Tempranillo characteristics |
Noble grape of Spain. Foundation of Rioja's and other major spanish wine. Always drinkable(friendly) Soft, delicious flavors of cherry and blueberry. |
|
|
Define Pinot Noir's characteristics |
Exclusively responsible for red Burgundy. Able to produce some of the finest wine in the world. Difficult to grow, problematic in the winery. Vine does better in cooler climates, fruit ripens early Delicate and compelling flavors and aromas |
|
|
Define Sangiovese's characteristics |
Italy's most planted red grape. Responsible for Chianti and Brunello Provides a dense plumpness when grapes fully ripe Well structured, high acidic usually. |
|
|
Explain Old World vs. New World Wines |
Old World: means subtle, balanced, subtle wine Traditionally more terroir and structure driven Countries : France, Italy, Spain and Germany New World : Bolder-style wines. Countries : US, Chile, Argentina Australia, and South Africa |
|
|
Define "Terroir" |
Loosely, "A sense of place". Collective term for grown conditions i.e Climate, Soil, Drainage, Slope, Topography etc. |
|
|
Regulatory differences between Old and New World Wine |
New World: Few restrictions, wine makers may plant whatever grape where and whenever he likes. Old World: Old World wine regions (France, Italy….) strict detailed rules. What you can plant, density of planting, minimums and maximums, techniques, use of oak |
|
|
Basic Wine Terminology |
Acidity, body, bouquet, complexity, dry. sweet. earthy, fruity, finish, ;tannin, vintage, varietal. |
|
|
Explain/Define : Vintage Date, Appellation of Origin, Varietal Designation, Brand Name, Estate Bottled, Alcohol Content, Barrel Select |
|
|
|
Vintage Date |
indicates the year the grapes were harvested. 95% of grapes must be harvested in that year to date it. Wine without a vintage date is "non-vintage" or "Multi-Vintage"
|
|
|
Appellation of Origin |
where the grapes were grown. If named for a country, state, or county at least 75% must of been grown in said place. If it is a specific vineyard, it is considered a "viticultural area". 85% of grapes must be grown there |
|
|
Varietal Designation |
Refers to the dominant grape used in production. 75% of that particular grape variety must be used also an appellation is required. |
|
|
Brand Name |
The name given to the particular wine. Not always the name of the producing winery. Brand name is Mandatory, so if there is none, the bottler's name is considered the brand. |
|
|
Estate Bottled |
Optional addition to the label. Closely regulated term. Meaning 100% of the wine came from grapes grown on land owned or controlled by the winery. Winery must produce age and bottle the wine on its own premises |
|
|
Alcohol Content |
Mandatory information on label and always stated by volume. if more than 14%, it is considered a desert wine, not table wine. |
|
|
Barrel Select |
A designation used at the discretion of the winemaker. Info not considered mandatory, can be used to distinguish a special bottling. |
|
|
Wine Service |
Remove cork, place near host. Wipe mouth of bottle, pour 1oz roughly into hosts glass to evaluate. Once approved pour for the guests (right side) whoever ordered the wine is served last. Twist bottle to prevent drips. Fill 1/3 allows guests to swirl. Champagne filled 3/4. Always try to pour the wine, monitor the bottle, empty bottle = chance to sell another Learn policy if/when customer refuses the bottle. |
