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Level 5 > L5 > Flashcards

L5 Flashcards

1
Q

Cosmopolitan

A

Ice - 12oz - Fill a shaker tin with ice

Skyy Citrus -        2oz
Cointreau -           1/2oz
Cranberry Juice -  1 1/2oz 
F.S. Lime Juice -  1/4oz
Simple Syrup -     1/4 oz
Shake Well (6-8)/ stain/ chilled martini glass

Garnish - Lemon twist on rim

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2
Q

Firefly

A

Ruffino Prosecco - 1/2oz - float

Ice - 9oz  - Fill a shaker tin with ice
Milagro Silver -     1 1/4oz
Aperol -               1/2oz
St. Germain -       1/2oz
Lemon Sunburst - 2oz
Passion Fruit -     1/2oz
Shake extra vigorously (18-20) and stain

Garnish - Orange Peel - Hold naval to stem, peel half way around orange, twist over drink and lay on rim of martini glass

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3
Q

Frozen Ice Mango

A 
Ice - build in blender -10oz
Mango Puree -           5oz
Mango Juice -            4oz
Coco Lopez -             3/4oz
Simple Syrup -           3/4oz
Blend till smooth

Raspberry Puree - 1/2oz - swirl in 22oz collins

Garnish - Vertically stack lime wheel (on top), orange moon (middle), strawberry (on bottom) with pick inside the glass. Turbo straw

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4
Q

J.W. Pink Lemonade

A

Sugar rim on Specialty Glass
Ice - Build to fill - Be cautious of sugar rim
Skyy Citrus - 1 1/2oz
Raspberry Liqueur - 1/2oz
Lemonade - 5oz
Add all straight into the glass
Place a lemon wedge (don’t squeeze) on top of drink by the edge of the glass. Turbo Straw

Be careful not to “wreck” the sugar rim in every stage of making this drink even when placing the straw in. Rim degrades very easily.

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5
Q

Lemon Drop Martini

A

Lemon wedge - squeezed n dropped in tin/ no ice
Ice - 12oz - fill and build in shaker tin
Skyy Citrus - 2 1/4oz
Cointreau - 1/2oz
Lemon Sunburst - 1 1/2oz
Simple Syrup - 1/2oz

Combine in shaker tin and shake vigorously (10-12)
Stain into chilled TALL martini glass with a HALF sugared rim

Garnish - Lemon twist (over the drink) and placed opposite the sugar rim

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6
Q

Lemonade

A

Sugar rim on 22oz collins
Ice- Build to fill- caution to keep sugar rim intact
Lemonade - 8oz (fill holes in ice to not wreck sugar)
Turbo straw

Be careful not to “wreck” the sugar rim in every stage of making this drink even when placing the straw in. Rim degrades very easily.

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7
Q

Long Island Iced Tea

A 
Ice - Build to fill - Specialty Glass
Well Rum -          1/2oz
Well Tequila -      1/2oz
Well Vodka -        1/2oz
Well Gin -            1/2oz
Triple Sec -          1/2oz
Sweet and Sour -  2oz
Coke - 2oz* (bleed line for a couple seconds so soda is cold and carbonated)

Garnish - Lemon wedge (do not squeeze) on top of the drink. Turbo straw

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8
Q

Mai Tai

A 
Ice - Build to fill - Mai Tai glass
Orgeat Syrup -        3/4oz
Captain Morgan -    3/4oz
Triple Sec -             3/4oz
Mt. Gay Rum -        3/4oz
Pineapple Juice -    1/2oz
Orange Juice -        1/2oz
Passion Fruit -         1/2oz

Mai Tai Float Rum - 1/2oz -Float -(whalers rum)
Myers Dark Rum - 1/2oz - Float

Garnish - Pineapple wedge on rim, cherry picked through wedge at 45 degree angle into glass. Place orange half moon beside pineapple. Place turbo carefully into glass next to garnish.

When placing straw into drink be careful not to agitate the drink. The Mai Tai has three distinct layers. 1. White on bottom (orgeat syrup) 2. Orange in the middle (liquors and juices) 3. Very dark brown on top (dark rum floats)

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9
Q

Margarita

A

Ice - 7oz -Build in Mixing glass (Rocks) Short shake
Build in Blender (Frozen) Blend till smooth

Well Tequila - 1 1/2oz
Triple Sec - 1/2oz
Orange Juice - 1/2oz
Sweet and Sour Mix - 2 1/2oz

Garnish - Lime Wheel w/ Turbo Straw next to lime

Pour drink into Viva Grande - Care must be taken when pouring into glass to keep salt rim intact. Never build margarita in the glass its served!

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10
Q

Peach Bellini

A

Ice - 7oz - Build in blender

Peach Schnapps -    1 1/4oz
House Champagne - 2oz
Peach Puree -          2oz
Simple Syrup -         1/2oz
Blend till smooth and pour into Viva Grande

Garnish - Strawberry w/ Turbo beside it

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11
Q

Peach Smoothie

A 
Ice - Build in Blender - 10oz
Peach Puree -              5oz
Mango Juice -              3oz
Cranberry Juice -         1oz
Blend until smooth

Raspberry Puree - 1/2oz - Pour in bottom of22oz collins. Pour contents on top puree, causing it to “rise” up inside the glass creating a swirled look.

Garnish - Pineapple wedge and Strawberry. Turbo straw next to the garnish

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12
Q

Pina Colada

A 
Ice - Build in blender - 9oz
Cruzan Pineapple Rum -  1 1/4oz
Malibu -                         1/2oz
Cruzan Single Barrel -      1/2oz
Pineapple Juice -            2oz
Coco Lopez -                  2oz
Blend till smooth - Pour into specialty pint with crushed toasted coconut rim.

Garnish - Pineapple w/ cherry picked in its side w/ tip of pick inside the glass w/ turbo next to garnish

“Crushed” Coconut should be size of kosher salt to 1/8in. Ensure rimmer sponge is well-soaked w/ simple to ensure a nice full coating to cling to.

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13
Q

Pomegranate Mojito

A

Build in mixing glass - NO ICE
Mint Leaves - no stems - 1/8oz by weight
Limeade - 1oz - muddle 4-6(fat end) press and turn

Mt. Gay - 1oz
Bacardi - 1/2oz
10 Cane - 1/4oz
Cranberry Juice - 1/2oz
Pomegranate Concentrate - 1oz - Jiggered
Soda (Bleed) - 2oz
Short Shake (1-2) and pour ENTIRE mixture into the specialty pint (dirty pour)

Ice - 8oz - Short Shake and pour entire mixture in Specialty Pint???

Garnish - Lime Wheel w/ mint sprig and two tall thin sip straws

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14
Q

Mojito

A

Build in mixing glass - NO ICE
Mint Leaves - no steams - 1/8oz by weight
Limeade - 2oz - JIGGERED
Muddle 4-6( fat end) press and turning
Fresh squeezed lime juice - 1/4oz
Cruzan Citrus - JIGGERED - 2oz
Ice - 8oz
Short shake (1-2) and leave in shaker tin
Soda Water - 2oz - Add soda water to tin - pour entire mixture into glass.

Garnish - w/ lime wheel w/ mint next to it. Add two thin sip straws.

Bleed soda gun! Soda MUST be added after shake

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15
Q

Raspberry Lemonade

A

Sugar rim on 22oz collins
Ice- Build to fill- caution to keep sugar rim intact
Raspberry Lemonade - 8oz (fill holes in ice to not wreck sugar)(shake before pouring)
Turbo straw

Be careful not to “wreck” the sugar rim in every stage of making this drink even when placing the straw in. Rim degrades very easily.

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16
Q

Strawberry Lemonade

A

Sugar rim on 22oz collins
Ice- Build to fill- caution to keep sugar rim intact
Strawberry Lemonade - 8oz (fill holes in ice to not wreck sugar)(shake before pouring)
Turbo straw

Be careful not to “wreck” the sugar rim in every stage of making this drink even when placing the straw in. Rim degrades very easily.

17
Q

Ultimate Margarita

A

Ice - 10oz - Build in Mixing Glass(rocks)(short 1-2)
Build in Blender (frozen)(blend smooth)
Hornitos Resposado - 1 1/2oz
Grand Marnier - 1/2 oz
Cointreau - 1/2oz
Sweet and Sour Mix - 2oz

Garnish - Two limes squeezed and dropped

Pour drink into Specialty Glass - Care must be taken when pouring in glass to keep salt rim intact. Never build margarita in the glass its served!

18
Q

Coco Lopez

A

DONT HEAT. Blend 46oz 5-10 seconds.
Store in squeeze bottles.
Use spatula to put in blender/ squeeze bottle

2 day shelf life

19
Q

Lemon Sunburst Mix

A

Sunburst - 32 oz
Dont add water
1 day shelf life but use AM line check to validate

20
Q

Limeade

A

Key West Lime Juice - 6oz
Simple Syrup - 24oz

Combine into a store and pour and shake
2 Day Shelf life

21
Q

Raspberry Lemonade Batch

A

Lemonade - 116oz
Raspberry Monin syrup - 2oz
Raspberry Puree - 10oz

Combine in a gallon container and shake well. Must be made with LEMONADE!

Yield 128 oz - Shelf Life 1 Day
Monin and Puree MUST be measured

22
Q

Simple Syrup

A

Sugar - 4 cups
Hot Water - 2 cups

Waring Blender - Add hot water, add sugar immediately and blend 40-60 sec. Chill 12 hours

Yield 34oz - Shelf Life 7 days

Repeat 4 times to yield a gallon. Don’t BATCH!

23
Q

Strawberry Lemonade Batch

A

Lemonade - 108oz
Raspberry Puree - 20oz

Combine in a gallon container and shake well. Must be made with LEMONADE!

Yield 128 oz - Shelf Life 1 Day
Strawberry Puree MUST be measured!

24
Q

Strawberry Puree

A

Frozen sliced Strawberries in heavy syrup - 1 Jug.
Divide and blend in multiple blenders and return to original container to mix 100%. Pour in 48oz dip cups and refrigerate.

Yield 96oz - Shelf life 2 Days

25
Q

Strawberry Puree

A

Frozen sliced Strawberries in heavy syrup - 1 Jug.
Divide and blend in multiple blenders and return to original container to mix 100%. Pour in 48oz dip cups and refrigerate.

Yield 96oz - Shelf life 2 Days

26
Q

CCF Sweet and Sour Mix

A

Sweet & Sour Mix - 32oz

32 oz
Dont add water
1 day shelf life but use AM line check to validate

27
Q

Balsamic Vinaigrette

A

(B) - Sweet - Sugar
(M) - Sour/Tart - Red and Balsamic Vin
(F) - Salt - Soy Sauce

3.5 day shelf/ line 6th pan/ 2oz ladle

Brown color, black pepper evident

MEDIUM THIN consistency

Thin and dark = oil added too quickly
Thick and light = oil added to slow

28
Q

Orange Sauce

A

(B) - Sweet - Sugar/Orange
(M) - Tart/Salt - Rice Vinegar/ Soy Sauce
(F) - Sweet/Heat - Orange and chile Garlic paste
Sauce should be smooth in texture

MEDIUM THICK consistency (syrup like)

3.5 day shelf/ line 1.6 pan/ 5oz ladle

Dark orange brown, chile flakes evident, sauce ALWAYS held WARM

29
Q

Cilantro Dressing

A

(B) - Tart - Lime Juice
(M) - Sweet - Honey and Orange Juice
(F) - Cilantro/Cumin

MEDIUM THICK

2 day shelf/ line 6th pan/ 3oz ladle

Lime green color with chopped cilantro evident, use ONLY leaves, NO STEMS to ensure a vibrant color and flavor, ?Lime vin base?

30
Q

Spicy Peanut Vinaigrette Blended

A

(B) - Sweet/Salt - Sugar and Soy Sauce
(M) - Peanut - Chopped peanuts and peanut butter
(F) - Heat - Crushed chili flakes/Cayenne pepper

MEDIUM THIN

3.5 day shelf/ line 6th pan/ 1oz ladle, squeeze
bottle

Brunt orange/brown in color with chopped peanuts n chili flakes evident, chunky consistency

31
Q

Caesar Dressing

A

(B) - Creamy - Mayo
(M) - Tart - Red wine vinegar
(F) - Salt - Parm/Romano and Garlic

PUDDING

48 hr shelf/ line 1/6th pan/ 4oz ladle

Off white in color, ground pepper evident. If the dressing is granular check the parm/romano blend for the end possible being grated

32
Q

Cashew Sauce

A

(B) - Sweet/Salt - Sugar and Soy Sauce
(M) - Balance - Hosin Sauce, Sherry Wine, Garlic
(F) - Heat - Chili garlic paste, crushed chili flakes

MEDIUM Consistency

3.5 day shelf/ line 1/6 pan/ 5oz ladle

Deep red/brown shiny in color w/ chopped garlic and chili flakes evident

33
Q

Ranch Dressing

A

(B) - Salt - Parm cheese
(M) - Balance - Garlic and Herb
(F) - Creamy Sweet - Mayo and Buttermilk

MEDIUM Consistency

3.5 day shelf/ line 1/6 pan/ 2oz ladle

Creamy white in color with specs of herbs/ spices evident, smooth texture

34
Q

Thai Peanut Sauce

A

(B) - Sweet/Salty - sugar and soy sauce
(M) - Balance - peanuts and garlic
(F) - Heat - Crushed chili flake, ginger, cayenne pepper

MEDIUM THICK Consistency

3.5 day shelf/ line 1/6 pan/ 1oz ladle

Reddish peanut brown in color, smooth, chopped ginger evident

35
Q

Chinese Plum Dressing

A

(B) - Sweet - Plum sauce
(M) - Sour/Tart - Rice Vinegar
(F) - Balance - Ginger and Sesame

MEDIUM THICK Consistency

3.5 day shelf/ line 1/6 pan/ 4oz ladle

Deep red/brown color, smooth texture, dressing must be made early enough so it has enough time to properly cool before service. Must be served cold below 45 degrees.

36
Q

Black Beans

A

Black beans 10lbs, Water 3 gals, Cumin toasted and ground fine 1/2 cup, Granulated garlic 5 tbls, Serrano chiles(seeds removed) 4 halves, Canola oil 4fz, Red onion 5lbs, Celery 1lb, Canned green chiles 1 can, Chipotle chiles 1/2 can, hot water 2 cups + Chicken base 12oz, Beef base 3oz, Red wine vinegar 3Tbl, Brown sugar 2 Tbl, Kosher salt 2 Tbl, Cilantro leaves 3oz

Check water level after 2 hours. DONT ALLOW BEANS TO DRY. Add more water if needed. Beans should always be covered in 1/2 to 1 inch of liquid. When correct = beans tender and liquid slightly thickened.

End pieces and center sections of red onions may be used for this as long as the onion is up to our standard. WATCH VIDEO

3.5 day shelf/ yield 1 lexan (34 lbs)

Level 5 (1 decks)

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