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Culinary Dropout > Day 4 > Flashcards

Day 4 Flashcards

1
Q

Chocolate Tart

A 
Sugar Cookie Crust
Chocolate custard made from peanut butter
cream
whipped cream
almond toffee brittle
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2
Q

Apple Monkey Bread

A 
Brioche Bread Scraps
Cinnamon
Sugar
Caramelized Apples
Ice Cream
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3
Q

Salted Caramel Custard

A

Caramel
Vanilla Bean Custard topped with Caramel
Caramel Corn

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4
Q

Caramel Corn

A

Air Popped Popcorn drizzled with caramel, butter, and salt

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5
Q

36 Hour Pork Ribs

A 
Cured for 24 hours
Sous Vide for 12 Hours then grilled.
Basted with BBQ Sauce and Apple Juice
Served with French Fries and Coleslaw
Marked with large bowl and toilettes
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6
Q

Korean Style Ribeye Cap

A

8oz Ribeye marinated overnight in soy, ginger, garlic, cilantro, honey, and sambal
Grilled to order topped with beech mushrooms, zucchini, onions and bean sprouts
Table marked with Steak knife

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7
Q

Beef Stroganoff

A 
Housemade Egg Noodles
4oz Beed Tenderloin
Shitake, Crimini and Oyster Mushrooms, Caramelized onions
red wine
veal stock
cream
sour cream
herbs and frozen peas
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8
Q

Rainbow Trout

A

10oz farm raised in Idaho
flour dusted and pan seared with butter, French green beans, caramelized shallots, and butter poached almonds
Sauce contains butter, lemon juice and herbs

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9
Q

Bistro Steak

A

8oz Ribeye grilled to order in a gorgonzola cream sauce bed with a red wine peppercorn gastrique
Served with Fries
Marked table with steak knife

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10
Q

Meatloaf

A 
Ground beef mixed with onion
celery
bell pepper
mushroom
fennel
garlic
salt
pepper
eggs
bread crumbs and parmesan
baked and sliced, and sous vide
Served with Mash/ Gravy, Frenched Green beans and topped with meatloaf sauce
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11
Q

Fried Chicken

A

Leg, Breast, and a thigh, brined overnight
dredged in buttermilk and flour mix and fried in soybean oil
Served with Mash/gravy, Coleslaw, buttermilk biscuit and drizzled with Arizona Honey

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12
Q

Salmon

A

6oz farm raised fish, pan seared with butter

Served with farro, fennel, caramelized apples and asparagus, drizzled with dijon vinaigrette

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13
Q

Fish and Chips

A

6oz Alaskan Ling Cod dipped in Sierra Nevada batter, fried

served with fries, tartar sauce and coleslaw

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14
Q

Chicken Curry

A

Medium Yellow sauce served with 5oz white meat chicken, beech mushrooms, frenched green beans, potatos, onions
Garnished with cilantro

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15
Q

Sweet Corn Cannelloni

A

Handmade Pasta stuffed with mascarpone, sweet corn, cream, bread and Parmesan
Boiled and served with caramelized shallots, roasted tomatoes, sweet corn and asparagus.
Garnished with butter/ cream sauce, parmesan and herbs

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16
Q

Prosecco Italy

A

Bisol

Pear, fruit on the nose, light crisp refreshing

17
Q

Brut California

A

Chandon
Soft yet dry wine
Apple and pear characteristics, accent of citrus spice
Dry Finish

18
Q

Pinot Grigio

A

Benvolio
Lemon Colored Wine, hint of lemon, green apple and minerals with hints of peach and grapefruit
Light bodied with high acidity with flavors similar to the nose

19
Q

Sauv Blanc

A 
Drylands
Straw Shade
Aromas of passionfruit and citrus
Palate is rich and mouthfilling
Good structure and balance
20
Q

Moscato

A

Discoveries

Rich Flavors of orange peel, violets and honey

21
Q

Riesling

A

Snoqualmie
Apricot and pear fruit characteristics on the nose
Fruitfilled palate
Lingers on palate

22
Q

Chardonnay

A

Laguna, Hawks Crest
Rich Entry, full of spiced apple, apricot and honey
long vibrant finish

23
Q

Draft Blend

A

Tezza Bianco
Blend of Garganega and Cortese grapes
Crisp white wine is refreshing and simple

24
Q

Pinot Noir

A

Fox Block 8
Exclusive to Fox Restaurant Concepts
High blend of bright fruit and high acidity allowing it to be drank solo or with food

25
Q

Cabernet

A

Newton
Round Rich Palate
Layers of dark summer fruit flavors
Blackberry, Dark Plum and Ripe Cherry

26
Q

Zin/ Merlot Blend

A

Dreaming Tree

Notes of Smoky Berry and Raspberry Jam

27
Q

Petite Syrah

A

EOS
Aromas of Cherry compote, black pepper, brown sugar and grilled meat
Full bodied with cherry fruit, toasted almonds and espresso
Smooth long finish

28
Q

Malbec

A

Gascon
Full Bodied with a deep violet color
Elegant and Rich in texture, soft round tannins and a long velvety finish

Culinary Dropout (1 decks)

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