Criticals

Question 0

Lemon Sauce

Answer 0

B tart - lemon juice
M creamy, butter and heavy cream
F sweet sugar
Shelf life shiftly (validate lemon reduction for flavor, critical not to let it burn in the pot will darken and make bitter)
Yellow/off white color smooth and medium thin consistency.

Question 1

Butter Sauce

Answer 1

B sweet from cream and butter
M shallots and white wine
F buttery from butter
Shelf life swiftly (Do not reheat will break)
Off white I color medium thin consistancy

Question 2

Madeira Base

Answer 2

B sweet sugar 
M meat and Madeira wine
F butter
Shelf life shiftly validate reduction!
Red brown shiny pepper and shallots evident syrup like consistency

Question 3

Pasta water

Answer 3

Salty like the sea

Must change water at least once per shift

Question 4

Bacon

Answer 4

Store in 2” hotel pans with a drip set
Stacked straight not going over side of pan
Held covered with aluminum on too of the oven

Shelf life shiftly

Question 5

Black Beans

Answer 5

Flavors include beans, onions, cumin, salt, cilantro light Serrano
Critical that beans are held with 1/2-1” of water, cool and reheat in same pan

Shelf life 3.5 days

Question 6

Mashed Potato

Answer 6

Fill out mash bored before opening

Creamy lump bumpy smooth hot

Question 7

Rice (White and Brown)

Answer 7

Fluffy texture moist not mushy whole grains. Not dry or overlooked.

In a 50# bag no more than 4% of kernels should be broken.

Question 8

Sake butter Sauce

Answer 8

B sweet cream, butter
M sake , shallots
F ginger
Shelf life daily
Butter cream yellow smooth and creamy medium thin. If to thin add buerre manie and continue to cook

Question 9

Tempura batter

Answer 9

Light pink/orange color medium thick consistency. If batter is not fresh it will not pillow and crisp discard and make new. Best practice hold shiftly line ready in 6th pan never break the cold chain