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Eglise Menu > Lunch - Entrees > Flashcards

Lunch - Entrees Flashcards

1
Q

Describe a mirepoix

A

Diced onions, carrots and celery
Used as a base for many dishes e.g. soups, sauces, etc.

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2
Q

Ingredients in Ora King Salmon

A

Mirepoix (onions, carrots, celery)
Risotto
Dijon
Tarragon
Parmesan stock
Puffed rice

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3
Q

Major allergens in Ora King Salmon

A

Dairy

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4
Q

Where is the Ora King Salmon from?

A

New Zealand

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5
Q

Eggplant schnitzel ingredients

A

Egglant
Yellow squash
Tomato jam
Gooseberry
Panko

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6
Q

What are the characteristics of a schnitzel?

A

Flattened
Breaded

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7
Q

What type of pasta is agnolotti?

A

Stuffed pasta

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8
Q

What is the agnolotti served with?

A

Parmesan fondue

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9
Q

What type of pasta is pappardelle?

A

Strips of broad, flat pasta

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10
Q

What type of meat is in the pappardelle ragu?

A

Venison

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11
Q

What are the major allergens in the pappardelle?

A

Egg
Gluten
Dairy
Mushroom

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12
Q

What is the roast chicken baeckeoffe?

A

Chicken pot pie

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13
Q

How is the baeckeoffe different from chicken pot pie?

A

It has a biscuit instead of the traditional puff pastry lid

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14
Q

What kind of steak is used in the Steak Frites?

A

8 oz. prime flat iron steak

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15
Q

What is in the baeckeoffe?

A

Chicken
Carrot
Onion
Celery
Potatoes

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16
Q

What dressing is on the Petite Salad?

A

Mimosa vinaigrette

17
Q

What is the brocolini finished with?

A

Preserved lemon
Lemon juice
Crunchy garlic

18
Q

What veggies are in the crudite?

A

Carrot
Celery
Radish
Cornichon

Eglise Menu (6 decks)

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