Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

J. Alexander's > DAY 3 > Flashcards

DAY 3 Flashcards

0
Q

List the ingredients and sides:

Filet mignonette with Bernaise

A

“Filet Bnaise”

10 oz filet, CAB HCB or USDATC 21-42 d. Hand cut, hardwood grilled with grill seasoning and served with side of Bernaise sauce. Served with 1 lb. loaded baked potato.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
1
Q

List the ingredients and sides:

Filet Kabobs

A

“Kabobs”

8oz filet CABHCB or USDA Choice, aged 21-42 days. 1 1/2 to 2 oz pieces of filet skewered and marinated in our Maui marinade for 12 hours. Onions, zucchini, yellow squash, green and red peppers. Hardwood grilled to MW and topped with ginger mustard glaze. Served with La Louisiana Rice.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

List the ingredients and sides:

Prime Rib

A

“12oz prime”

CABHCB or USDATC aged 21-42 d. Trimmed to 5% fat or less. Slow cooked and seasoned with magic seasoning. Served with smashed potatoes and a side of au jus. Offer horseradish or horseradish sauce.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

List the ingredients and sides:

Steak and Fries

A

“Steak & FF”

10oz. Strip Steak CABHCB or USDAC, aged 21-42 d. Hardwood grilled and topped with maître d’ butter. Seasoned with garlic salt and black pepper. Served with French fries.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

List the ingredients and sides:

New York Strip

A

“Strip 14oz.”

Strips steak 14oz. CABHCB or USDAC 21-42 d. Hardwood grilled and topped with maître d’ butter. Served with NYO Mac n Cheese.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

List the ingredients and sides:

Lin/Din Salmon

A

“Lun/Din Salmon”

8/10oz. Of cold water Scottish salmon, filet cut, skinless, and boneless. Grilled over hardwood and brushed with herb butter. Served with remoulade sauce. Served with Orzo and Wild Rice Salad.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

List the ingredients and sides:

Cilantro Shrimp

A

“CIL Shrimp”

11 Black tiger shrimp hardwood grilled. Seasoned with spicy “La Louisianne” seasoning and brushed with herb butter. Shrimp is dressed with cilantro oil (cilantro leaves, garlic, pepper, pomace olive oil, and salt.) garnished with red peppers, julienne cilantro, and yellow peppers. Served over rice with a side of southern cole slaw.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

List the ingredients and sides:

Rotisserie Chicken

A

“Roast Chix”

Dry rubbed, slow-roasted half chicken. Served with a classic chicken Demi-glaze and served over mashed potatoes.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

List the ingredients and sides:

Rattlesnake Pasta

A

“Snake”

8oz. Linguini pasta and 12oz. seasoned Alfredo sauce. 6oz. Sliced hardwood grilled chicken. Garlic, green, yellow, and red peppers, red onions. Garnished with julienne cilantro and mozzarella. Served with pasta spoon.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

List the ingredients and sides:

Mr. Jack’s chicken fingers platter

A

“Finger plt”

9 Breaded chicken fingers served with a side of plum creek BBQ sauce and a side of honey Dijon. Served with southern cole slaw and French fries.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

List the ingredients and sides:

Chicken Milanese

A

“Chic Milan”

Chicken breast pounded with panko bread crumbs and panneed on flattop. Served with mashed potatoes and field greens.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

List the ingredients and sides:

Pork Tenderloin

A

“Pork loin”

14oz. Rosemary cured pork tenderloin slow roasted and finished on a hardwood grill. Marinated with brown sugar, garlic, dark corn syrup, onions, and rosemary. Sliced tenderloin is served with bang bang sauce. Served with smashed potatoes.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

List the ingredients and sides:

BBQ Danish Baby back ribs

A

“Back”

16-18oz Imported, Danish Baby back Ribs slow roasted and finished on hardwood grill. Brushed with Plum Creek BBQ sauce. Served with Southern Cole Slaw and French fries.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

List the ingredients and sides:

California Crab Cakes

A

“Crab Cakes”

2 Sautéed crab cakes with jumbo lump crab meat. Served crouton with chili mayo drizzled over the crab cakes and Dijon mustard sauce. Garnished with red peppers and parsley. Served with French fries.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

List the ingredients and sides:

Steak Brazzo

A

“Brazzo”

8oz Grilled medallions of CABHCB or USDAC tenderloin beef. Marinated in balsamic vinegar, garlic, and olive oil and cooked MW. Topped with Madeira mushroom sauce. Served with mashed potatoes.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

List the ingredients and sides:

Steak Maui

A

“Maui”

14oz. Delmonico cut ribeye steak CABHCB or USDAC aged 21-42 d. Hardwood grilled and finished with a ginger mustard glaze. Marinated 4-7 d. In brown sugar, garlic, ginger, pineapple juice, and soy sauce. Served with mashed potatoes.

16
Q

List the ingredients and sides:

Vegetable Plate

A

“Veg plate”

Grilled zucchini, broccoli, and two 5 oz. portions of the daily vegetable.

17
Q

List the ingredients and sides:

Carrot Cake

A

“Carrot”

Made with carrots, coconut, cinnamon, and pecans. Served warm with a cream cheese icing.

18
Q

List the ingredients and sides:

Very Best Chocolate Cake

A

“VBCC”

Triple chocolate bunt cake served warm with one scoop of ice cream on top layer of hot fudge.

19
Q

List the ingredients and sides:

Key Lime Pie

A

“Key Lime”

Made with real key lime juice, served on a cinnamon, graham cracker pecan crust. Topped with fresh whipped cream.

20
Q

Describe and provide the abbreviation:

Rare

A

R, cool red center

21
Q

Describe and provide the abbreviation:

Medium Rare

A

MR, warm red center

22
Q

Describe and provide the abbreviation:

Medium

A

M, warm pink center

23
Q

Describe and provide the abbreviation:

Medium well

A

MW, hot slightly pink center

24
Q

Describe and provide the abbreviation:

Well Done

A

W,hot, cooked through with no pink.

25
Q

What sizes do we offer Prime rib? How is it prepared?

A

12oz. Prime rib,

Slow cooked in an alto sham and trimmed to 5% fat, then seasoned with magic seasoning.

26
Q

What type of beef do we use and how long is it aged?

A

Certified Angus beef high choice brand or USDA top choice. Aged 21-42days.

27
Q

How much is it for extra ounces of prime rib?

A

$2 per ounce.

28
Q

If a guest orders prime rib, what condiment do we ask if they need?

A

Horseradish or horseradish sauce.

29
Q

List the steaks and their weights.

A

Filet Kabobs - 8oz.
Filet - 10oz.
Maui - 14 oz.

30
Q

Where do we source our salmon from and why?

A

From the cold North Atlantic Scottish water. Higher fat content of fish gives maximum flavor. It ensures the highest quality product in the market today.

31
Q

What type of Olive oil and vinegar do we use for salad dressing?

A

Colavita EVOO and Balsamic Vinegar

32
Q

What is the sandwich setup for our burgers and grilled chicken sandwiches?

A

1 piece leaf lettuce, 2 tomato slices, 1 red onion ring, and 3 pickle slices.

33
Q

What menu items are offered for children and how much do they cost?

A

Marinara or butter pasta, cheeseburger with ff, chicken fingers 4 with ff, grilled cheese with ff, chicken breast with mashed…all $6

34
Q

What type of ice cream do we use?

A

Blue bell

J. Alexander's (5 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions