Final Test

Question 1

Tar tar sauce

Answer 1

Yukon gold potatoes, mayonnaise, red onion, pickle relish, parsley and dull

Question 2

Lobster bisque

Answer 2

12 oz of smooth creamed soup

Flavored with cognac and 2oz of lobster

Finished with brandy whipped cream and chives

Accompanied with a soup spoon and crostini

Question 3

Clam chowder

Answer 3

12 oz of traditional white chowder

Mixed with an abundance of whole littleneck clams, onions, celery, bacon, red skin potatoes, garlic, bay leaf, rhyme, white wine, and cream.

Finished with fresh chives and fresh ground black pepper

Accompanied with a soup spoon and crostini

Question 4

Steak bacon

Answer 4

2 thick cut slices (10oz) Neuske’s Applewood smoked bacon

Baked with black pepper and brown sugar rub

Finished with bourbon maple glaze

Served with micro greens tossed in lemon vinaigrette

Question 5

Foie Gras

Answer 5

2 2oz slices of Grade A Foie Gras

Seasoned with salt and pepper

Seared and finished with balsamic vinegar

Served atop a micro green salad with lemon vinaigrette

Finished with balsamic reduction

Accompanied with 6 brioche roast points and warm apple brandy pecan sauce

Question 6

Crab cakes

Answer 6

1 or 2 4oz crab cakes

Served on deep square plate with micro greens tossed in lemon vinaigrette and topped with avocado slices and chives segments

Accompanied with a side of remoulade and a lemon wrap

Finished with chopped parsley.

Colossal lump crab, mayonnaise, while egg, Worcestershire, saltines, scallions, EVOO, old bay, parsley, onion powder, cayenne pepper and salt

Question 7

Oysters Rockefeller

Answer 7

6 seasonal oysters on the 1/2 shell

Smothered in spinach, butter, bacon, white onion and garlic

Topped with Fontana, grana padano, and pecorino Romano

Broiled until golden brown

Presented atop rock salt in a hot round plate

Accompanied with lemon wrap

Garnished with chopped parsley

Question 8

Smoked salmon

Answer 8

5 oz of thinly slices Norwegian salmon

Served on a large platter

Accompanied with sliced cucumber, capers, minced red onion, toasted brioche, and a dill cream sauce (sour cream, buttermilk, garlic, dull, chives, lemon juice and salt)

Finished with fresh dill

Question 9

Twice baked potato

Answer 9

1/2 baked potato hollowed out and deep fried

Filled with garlic mashed potatoes, mixed with sour cream, cheddar cheese, chives, fresh chopped bacon and the covered with cheddar cheese

Broiled until melted

Served in a rectangular plate

Finished with chopped parsley

Question 10

Alaskan red king crab legs

Answer 10

Steamed to order

Finished with clarified butter

Accompanied with a side of clarified butter, lemon wrap and cocktail fork

Window cut

Question 11

Rack of lamb

Answer 11

22 oz bone in cut

Australian

Full 8 bone rack

Question 12

Pork chop

Answer 12

16 oz bone in cut

Grade no. 1

Marinated in garlic and broiled

Accompanied with brand Apple pecan sauce

Question 13

5 layer chocolate cake

Answer 13

Chocolate cake layered with rich chocolate mousse

Brushed with citron vodka and frangelico

Edges are encrusted with cake crumbs

Served on a round plate striped with chocolate and caramel sauces

Garnished with chocolate shavings, fresh raspberries and a fresh sprig of mint

Question 14

Chocolate sin cake

Answer 14

Flourless chocolate torte

Flavored with tuaca and espresso

Topped with chocolate ganache

Served on a round plate covered with creme anglaise

Garnished with chocolate quill, fresh raspberries and a fresh sprig of mint

Question 15

Chocolate pudding cake

Answer 15

Flourless chocolate cake

Flavored with tuaca and espresso

Baked

Sprinkled with powdered sugar

Garnished with a fresh sprig of mint

Served in a soufflé dish

Accompanied with heavy cream and fresh blackberries

Molten center

Question 16

Cheesecake

Answer 16

Classic New York cheesecake

Baked with a graham cracker crust

Topped with a sweet sour cream icing

Garnished with fresh berries and a fresh sprig of mint

Question 17

Ice cream

Answer 17

Based in Chicago

3 scoops per order

Smooth and indulgent

Garnished with a fresh sprig of mint

Question 18

Butter cake

Answer 18

Traditional yellow cake with the addition of whole butter

Topped with cream cheese mixture

Baked individually in a soufflé dish and then removed for service

Covered with brown sugar and caramelized with a blow torch

Finished with vanilla bean ice cream

Striped with raspberry sauce

Garnished with orange supremes, sliced strawberries and a fresh sprig of mint

Question 19

Sorbet

Answer 19

Homer’s based in Chicago

3 scoops per order

Mango, lemon and black raspberry

Garnished with a fresh sprig of mint

Question 20

Fresh seasonal berries

Answer 20

May vary

Strawberries, blueberries, raspberries and blackberries

Served in a small bowl

Garnished with orange supremes and a fresh sprig of mint

Question 21

Profiteroles

Answer 21

3 jumbo cream puffs

Filled with vanilla bean ice cream

Covered with a dark chocolate sauce

Served on a large round plate surrounding a tower of aerated whipped cream

Drizzled with caramel sauce

Sprinkled with powdered sugar

Garnished with a fresh sprig of mint

Question 22

Whipped cream

Answer 22

Heavy cream, powdered sugar and vanilla extract all whipped together

Served in a pewter dish

Accompanied with a serving spoon

Offered to guests with dessert