Line Check- Sauté Flashcards
Seabass
8oz
+/- .5oz
2 days removed from cry pack, 4 days total thawed
Salmon Filet
6oz MINIMUM lunch portion
8oz (+/- .5oz) dinner portion
Firm, bright pink meat
No tail or head cuts
FISH MUST BE ICED
Portioned in day bags
Tuna Filet
6oz MINIMUM lunch portion
8oz (+/- .5oz) dinner portion
Firm, bright RED meat
No tail or head cuts
FISH MUST BE ICED
Portioned in day bags
Shrimp U12
Tails removed
Fresh and iced
Chicken Breast
Fresh, marinated- 6oz.
Evenly pounded and trimmed
Whole breast- not torn, no holes
Sam’s Mashed
Well seasoned but not salty
Should be slightly putted and creamy with chunks of potato
Fold in whole butter
Bechamel
6oz ladle
Strained through a china cap
Should coat the back of a ladle
Should be salty in flavor with a noticeable nutmeg
Onion Soup
8 oz ladle
Rich brown color, filled with onions
Onions should be cooked through but not broken down
Lobster Bisque
6oz ladle
Strained with chinois
Coats back of a ladle but leaves no “trail”, no separation
Clarified Butter
2oz ladle
Garlic Confit
(Black Scoop)
Side, tender trimmed
Spinach
12 oz.
Portioned in paper bag
Chopped Spinach
9oz
Well drained
Green Onions
1/8”
SLICED ON BIAS
Vegetable Stock
2oz ladle
Strained through Chinois
Beurre Monte
3oz ladle
Emulsified, light flavor of butter, bay leaf and white wine
Lobster Tail Meat
2-3oz
NO SHELL
For seared tenders, lightly blanched, iced
Cooked Lobster Meat
For Lobster Bisque
Yellow Scoop
Hot Held
Lobster Meat
(For Lobster Mac)
(CK Raw)
2oz portion
Freshly cooked cut to 1” pieces
Iced and odor free
Campanelle
6oz
Firm to the bite
Salty flavor
Lightly oiled to prevent sticking
Cheese Sauce
10fl oz.
USE 5OZ WHITE SCOOP
Chilled, coats the back of spoon
Smooth texture, no lumps
Heavy Cream
2oz ladle
(for lobster mac)
Cheddar Cheese
1oz (black scoop)
Grated
For lobster mac
Roasted Mushroom Mix
12 oz portion bag
3 oz portion for sliced filet
Clean, evenly cut
Drawn Butter
2oz ladle
Foam on surface, milk solids present
