CA 115 Test 1 Part 2

Question 1

When a guest asks you for your recommendation on an entrée selection, what is your reply?

Answer 1

You answer their question with a question. “What type of foods do you like so I may suggest something that you may favor?”

Question 2

Describe the bisque.

Answer 2

The French style Shrimp Bisque is a rich and creamy soup made with a mirepoix, roux, and shrimp stock. Brandy is used to deglaze the pan. It is topped with diced shrimp.

Question 3

What are the main components of the beef entree?

Answer 3

Beef Tenderloin, Potato croquette, Sauce Poivre

Question 4

What is a croquette?

Answer 4

a small roll of chopped vegetables, meat, or fish, fried in breadcrumbs.

Question 5

What is sauce poivre?

Answer 5

Au Poivre is French. Translated literally, it means peppercorn sauce.

Question 6

What are pearl onions?

Answer 6

Pearl onions are tiny and mild flavored and about the size of a small marble. They can be cooked and served as a side dish or pickled and used as a condiment or garnish (as in the Gibson cocktail).

Question 7

What beverage options do we have besides soda?

Answer 7

Iced Tea, Fresh Squeezed Lemonade, Pour Over Coffee and/or Tea, Espresso, Drip Coffee

Question 8

What is the dressing on the salad?

Answer 8

Roasted shallot, agave, sparkling wine vinaigrette

Question 9

Which desserts can we serve to a person with a dairy allergy?

Answer 9

Dairy Free Sorbet

Question 10

Which desserts can we serve to a person with a gluten allergy?

Answer 10

Rice Pudding

Question 11

Which desserts can we serve to a person with an egg allergy?

Answer 11

Affogato and Sorbet

Question 12

Which sodas do we have at the Heritage?

Answer 12

Coke, Diet Coke, Orange Fanta, Sprite, Soda Water

Question 13

What is risotto?

Answer 13

An Italian rice dish cooked with broth until it reaches a creamy consistency. The broth can be derived from meat, fish, or vegetables. Many types of risotto contain butter, onion, white wine, and Parmigiano-Reggiano cheese. It is one of the most common ways of cooking rice in Italy. Saffron was originally used for flavor and its signature yellow color.

Question 14

What is Coq au Vin?

Answer 14

French dish composed of pieces of chicken, mushrooms, onions, bacon, or salt pork and various herbs cooked together with red wine.

Question 15

What are the main components of the fish entree?

Answer 15

Butterbeans, shishito peppers, pine nuts, cherry tomatoes, basil pistou, citrus sauce

Question 16

List the main components of the Portuguese Style Camaroes Recheados

Answer 16

Crab stuffed shrimp, garlic herb sauce, root vegetables, chili flakes, saffron rice, saffron aioli

Question 17

List the main components of the Japanese Beef Teriyaki.

Answer 17

Marinated beef strips, mirin, sake, soy, sesame, sticky rice, bok choy, stir fry vegetables (carrot, enoki mushrooms, peppers, onions) Garnish: pickled carrot

Question 18

Describe the Karaage Chicken appetizer.

Answer 18

Tangy tamarind-lime gastrique, furikake, dried shrimp flakes, serrano peppers

Question 19

Describe the Vegetable Strudel appetizer.

Answer 19

Phyllo wrapped squash, root vegetables, provolone, roasted tomato sauce, garnish: parmesan tuille

Question 20

Describe the Mango and Black Bean Salad

Answer 20

Avocado lime dressing, red onion, cilantro, mango, black bean, tomatoes, queso fresco, corn tortilla chips, garnish: mango powder

Question 21

What is a gastrique?

Answer 21

A sweet and sour sauce made from caramelized sugar and vinegar or other sour liquids

Question 21

What does the term Karaage mean?

Answer 21

a Japanese cooking technique that involves lightly coating meat or fish with flour or potato starch and deep-frying it in oil

Question 22

What is furikake?

Answer 22

Furikake is a savory, salty, and umami-packed seasoning that can add flavor, texture, and nourishment to many dishes. Furikake is typically made from a combination of the following ingredients: Dried fish, Sesame seeds, Chopped seaweed, Sugar, Salt, and Monosodium glutamate (MSG).

Question 23

What is queso fresco?

Answer 23

Queso fresco is a soft, fresh Mexican cheese traditionally made from raw cow milk or a combination of cow and goat milk.

Question 24

What is pistou?

Answer 24

Pistou isa sauce or paste that originated in the Provence region of France and is made from fresh basil, garlic, and olive oil.The word “pistou” comes from the Provençal word pistar, which means “to grind”.

Question 25

What is a tomato concasse?

Answer 25

Tomato concasse isa French cooking technique that involves peeling, seeding, and roughly chopping tomatoes.

Question 26

What is a shallot?

Answer 26

A shallot is a small bulb that are used for seasoning and flavoring in dishes.

Question 27

What is phyllo?

Answer 27

Phyllo is a very thin unleavened dough used for making pastries such as baklava in Middle Eastern and Balkan cuisines. Phyllo-based pastries are made by layering many sheets of phyllo brushed with oil or butter; the pastry is then baked.

Question 28

What is saffron?

Answer 28

Saffron is a spice that adds flavor, aroma, and a golden color to food and drinks. It’s made from the dried stigmas of the saffron crocus flower, Crocus sativus, which is part of the iris family.

Question 29

What is the difference between mirin and sake?

Answer 29

Mirin is similar to sake but has a lower alcohol content and higher sugar content.