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Japanese Cuisine Knowledge > Ken Workshop Sushi > Flashcards

Ken Workshop Sushi Flashcards

1
Q

How does the lunch shift set-up differ from the dinner?

A

At lunch, we set up with paper napkin

At dinner, we set up with linens & dining plate

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2
Q

Protocol for taking reservations

A

1) Name, time, Party size, Table or Sushi Bar & phone #

2) Initial right next to the reservation

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3
Q

Reservation Policy

A

1) No reservation at 6pm on the weekends
2) Group larger than 8 must be offered at 5:30 or 8pm
3) Larger parties of 4+ at sushi bar 10+ at the tables must be approved by Owner/ Manager

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4
Q

Void policy

A

1) All voids must be recorded and attached to finalized tickets at the end of the shift
2) Print copy of receipt -> circle voided items -> brief explanations -> bring to head server/ manager

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5
Q

Print “End shift Report” procedure

A

1) Circle name, Cash total, Gift Certificate redeemed (if any)
2) Write total # of voided items on top of report
3) Check the total # of transaction matches # on the report
4) Report should be on top of all your receipts

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6
Q

Sick Hours Policy

A

1) You are allowed up to 48 hours of sick pay/year which equates to 6 working days
2) You will still be responsible for finding substitutes for those days

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7
Q

How do you use sick hours?

A

Email management the # of hours for which dates & the reason.

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8
Q

What happen if you forget to clock-in/out?

A

you must fill out the time sheet change form and give it to the owner/manager

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9
Q

What are the desert items?

A

1) Green tea creme burlee
2) Molten lava cake
3) Mochi Ice cream
4) Regular ice cream (red bean, green tea, ..)

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10
Q

What are the items in salad and soups?

A

1) organic garden
2) Tofu salad
3) Hiyashi wakame
4) Reg/ Red/ Clam miso soup

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11
Q

What are the items in Appetizers sections?

A

1) Salted Edamame or Garlic Sauteed
2) Tofu Steak
3) Sauteed Brussel Sprouts w/ or w/o bacon
4) Housemade Gyoza or Beef gyoza
5) Yellowtail or Salmon Kama
6) Shumai
7) Spicy seafood salad

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12
Q

What are the entrees for dinner?

A

1) Tobiko Sizzler
2) Nigiri Combination
3) Chef’s Choice Nigiri
4) Ken sushi sashimi plate
5) Chicken/ Bf/ Salmon Teriyaki
6) Udon

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13
Q

What do entrees come with?

A

Miso soup

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14
Q

What are the special tapas? Hint: TACK SATO COCK

A

1) Tuna poke
2) Amberjack Tiradito
3) Creamy shrimp & lobster
4) Kurobuta sausage
5) Salmon Crudo
6) Ankimo
7) Triple Belly sampler sashimi
8) Oxtail Toban
9) Crispy rice
10) oyster
11) Chilean Seabass Misoyaki
12) Kobe beef sashimi

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15
Q

How many pcs for kumamoto oysters order?

A

6 pcs (half dozen)

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16
Q

What are the specialty rolls? (hint: THOUGHTCMS)

A

1) The workshop roll
2) hula
3) Oh no but oh yes
4) Unagi Bonsai
5) Great white
6) Hapa
7) Twister
8) Cherry Blossom
9) Mango-A-go-go
10) Surf-up

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17
Q

Describe organic garden salad

A

organic baby greens with yuzu ginger dressing

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18
Q

Describe tofu salad

A

tofu and garden salad with wasabi yuzu oil

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19
Q

Describe Hiyashi wakame?

A

seaweed salad in a sesame vinaigrette

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20
Q

Describe tofu steak

A

grilled tofu steak with sesame oil soy sauce

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21
Q

Describe sauteed brussels dish

A

brussels sauteed with light garlic soy (w/bacon optional)

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22
Q

Describe spicy seafood salad

A

fresh seafood with cucumber, gobo, kaiware and seaweed in a spicy ponzu sauce

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23
Q

What is gobo?

A

Burdock root

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24
Q

What are two styles we can do for Gyoza?

A

pan fried or steam

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25
Q

Can we serve pan fried shumai?

A

no, we only serve steam

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26
Q

What are in Nigiri Combination? (hint: Chase Tys)

A

cali roll, halibut, albacore, shrimp, eel, tuna, yellowtail, salmon

27
Q

What is the tobiko sizzler?

A

rice served in a sizzling stone pot topped with tobiko, uni, ikura & butter sauce

28
Q

What in the workshop roll?

A

look at computer for detail updated weekely

29
Q

What in the hula roll?

A

in: shrimp tempura, snow crab, avocado
out: spicy tuna, crush roasted macadamia nuts, matcha crunches, sweet and spicy sauces

30
Q

What in the oh no but oh yes roll?

A

In: soft shell crab, avocado
Out: seared ono, garlic chips & ponzu

31
Q

What in the unagi bonsai roll? (hint: ACCSU- in)

A

In: Avocado tempura fried, crab, cream cheese, spicy tuna, unagi
out: herb-garlic butter sauce

32
Q

What in the Great White roll? (hint: ACS - in)

A

In: avocado, cucumber, spicy crab
out: albacore and spicy daikon ponzu

33
Q

What in the Hapa roll?

A

In: cucumber, spicy scallop
Out: salmon & tobiko

34
Q

What in the Twister roll?

A

avocado, cucumber, spicy tuna wrapped with shredded potato fried & spicy eel sauce

35
Q

What in the Cherry Blossom Roll?

A

cucumber roll with tuna, salmon, albacore, gobo served with ponzu and spicy grated daikon

36
Q

What in Mango-A-go-go roll?

A

In: Avocado, crab, grilled shrimp
Out: seared albacore, fresh mango salsa

37
Q

What in the Surf-up roll?

A

In: spicy tuna, cilantro
Out: Tuna, ceviche salsa

38
Q

What are our junmai sakes?

A

Akitabare
Miyasaka
Masumi “okuden kantsukuri”

39
Q

What are our ginjo sakes?

A

Kikusui
Dewazakura “Oka”
Dewazakura “Dewasansan”
Hakkaisan “Eight Peaks”

40
Q

What are our daiginjo sake?

A 
Dewazakura "Mini-Daiginjo"
Tedorigawa
Tamagawa
Kubota Hekiju
Kubota Manju
Ken
Masumi Nanago
Seitoku 
Koshi no Kanbai
Kubota Senshin
41
Q

What are our specialty drinks?

A 
Mio Sparkling sake
Shochikubai Nigori
Strawberry Nigori
Yuzu Omoi
Masumi "Arabashiri"
42
Q

what are our sparkling wines?

A

Villa Sandi Prosecco

Taittinger Brut

43
Q

what are our chardonay?

A

Alexander valley
Sonoma Cutre
Cakebread

44
Q

which chardonay is only sold by bottle?

A

Cakebread

45
Q

What are our pinot grigio?

A

Masi from Italy

46
Q

What are our riesling?

A

A-Z from Oregon

47
Q

What are our sauvignon blanc?

A

Chasing Venus from Marlborough

Hall from Napa Valley

48
Q

What sauvignon blanc only sold as a bottle?

A

Hall from Napa Valley

49
Q

What are other white wines that we have?

A

Indaba Chenin Blanc from South Africa

50
Q

What are our rose?

A

Biebler Pere et from Provence

51
Q

What are our carbenet sauvignon?

A

wines of substance from washington
buehler from napa valley
Caymus from Napa Valley

52
Q

what are our pinot noir?

A

Head high from Sonoma

Babcock Rita’s Earth from Santa Rita HIlls

53
Q

Which bottle of red wine only sold by bottle?

A

Caymus Cabernet Sauvignon

54
Q

What are other red wines?

A

Jax Red Blend from napa valley

55
Q

What are our soju?

A

Ichiko
Yokaichi
Tominohozan

56
Q

What are our beers? and which one is on draft?

A 
asahi
saporo
sculpin
cali amber
saporo black
echigo
57
Q

what are our alcohol-free beer?

A

Kirin Alcohol free beer

58
Q

How many pcs in Chef Choice Nigiri?

A

10 pcs of seasonal fishes

59
Q

Whats in our futomaki?

A 
tamago
shitake
kanpyo
pickled radish
IC & rice
cucumber
seaweed
masago
60
Q

Japanese term for pike mackerel/ Spanish Mackerel/ sTripe Jack mackerel

A

Sanma
Sawara
Shima Aji

61
Q

What is the sexy mama HR?

A

its basically the hula roll

62
Q

what are in the red miso soup?

A

Enoki & seaweed

63
Q

what are in house made gyoza?

A

bf, pork, vegetable, glass noodle & tofu

Japanese Cuisine Knowledge (4 decks)

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