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Mastros > Test 3 > Flashcards

Test 3 Flashcards

1
Q

Temps

A

Rare: red through cold center- cool plate adjust
Medium rare: red thought warm center
Medium:bright pink to red warm center
Medium well: slightly pink hot center
Well: cooked throughout
Pittsburgh: charred, rare

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2
Q

We feature

A

28 day wet age
USDA prime beef
Seasoning with house dry steak rub
Broilers at 1500 degrees
Served on 400 degree sizzling hot plate
Finish with clarified butter and chopped parsley

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3
Q

Mambo steak seasoning

A

Salt, paprika, onion powder, garlic powder, wheat flour, sugar and secret spices

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4
Q

Filets

A

6,8 & portions
Lean and tender
Choice center cuts from short loin

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5
Q

Bone in filets

A

12, 18 oz prime
Signatura cut
Center cuts
Aged and broiled on the bone gives steak extra flavor
Bone accounts 3-4 ounces

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6
Q

New York strip

A

16 oz strip lion
Prime
Firm and full flavor
Pepper steak: season with house steak Tun ground black pepper

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7
Q

Bone in Kansas City strip

A

18 oz bone in in strip lion
Prime
Aged and broiled on the bone give extra flavor
Firm and full flavor
Bone accounts for 3-4 oz

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8
Q

Bone in rib-eye

A

22 oz cut
Prime
Most marbled and most flavorful steak
Bone accounts for 4-5oz

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9
Q

Porterhouse

A

24oz cut
Prime
A tenderloin and strip loin on the bone

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10
Q

Rack of lamb

A

22 oz bone in cut
Australian
Full 8 bone rack that is split in half

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11
Q

Double cut pork chop

A

16 oz bone in cut
Us grade no 1
Marinated in garlic and broiled
Accompanied with brandy apple pecan sauce

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12
Q

Herb roasted chicken

A

Half of 2 lb jidori chicken
Free range and organic
Brained for 6 hours
Oven roasted with extra virgin olive oil, thyme, rosemary, garlic, butter, salt and black pepper
Presented on 200 degree plate
Finish with rosemary
Garnish with chopped parsley

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13
Q

Tomahawk

A

30 oz bone in rib-eye cut 40 oz also available
Australian wagyu
Grass and grain fed
Wet aged
Hormone free
Bms is 5 outs of 12 on the American scale

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14
Q

A5

A

Ny strip-8oz,10oz from Kagoshima or Miyazaki region in Japan
Tenderloin (filet) only 6oz and 8oz from Miyazaki region in Japan
Japanese pure bred wagyu cattle
Grass and grain fed
Fed beer to increase fat content in muscle
Wet aged
Bms is 12 out of 12 on the American scale
5 out 5 in the Japanese scale
Can be available on different portion size

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15
Q

Oscar style

A

A crab cake with berneses sauce

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16
Q

King crab Oscar style

A

Alaskan king crab legs with berneses sauce

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17
Q

dungeness/colossal lump Oscar style

A

Colossal crab meat with Bernese

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18
Q

Bruno style

A

2 scallops with scallops sauce

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19
Q

Shrimp Bruno

A

Sautéed shrimp with spicy garlic butter

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20
Q

Maxwell style

A
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21
Q

Jumbo prawns

A
22
Q

Fish temperature

A

Rare: seared cold center
Medium: slightly opaque center
Well done: cooked throughout

23
Q

Fish preparation

A

Pan seared seasoned with salt black pepper and flour
Seared on cast iron skillet
With canola oil and golden brown

24
Q

Oreganata

A

Seasoned with house breadcrumbs (panko, Parmesan, garlic, salt, black pepper, parsley l, oregano, basil)
Baked with clarified butter and paprika

25
Q

Blackened

A

Seasoning with Cajun spice
Seared in clarified butter

26
Q

Grill

A
27
Q

New Zealand salmon

A

10 oz portion
Moderately firm and oily
Farm raise
Milder than wild salmon
Not as fatty as chinook or king salmon
Accompanied side of Olivetti small spoon lemon wrap
Garnish chopped parsley

28
Q

Alaskan halibut

A

10 oz portion
Not too firm or delicate
Withe flesh with large flakes
Mild flavor
Accompanied with side tartar sauce, small spoon and a lemon wrap

29
Q

Bigeye Hawaiian Tuna

A

9oz reddish pink flesh color, higher fat content than yellowfin cause it’s deeper and cooler waters
Preferred by sashimi lovers
Recommended grilled or blacked

30
Q

Chilean Sea Bass

A

10 oz moderately oily and tender with large thick flakes rich melt in your mouth flavor, caught from coldest of antártica also know as the Patagonia tooth fish
Recommended pan seared or oreganata

31
Q

Swordfish steak

A

10 oz, pacific coast center cut swordfish loin, very firm steak-like texture and full flavor
Recommended grilled or blackened

32
Q

Twin lobster tails

A

2,7 oz twin lobster tail, baked in a convection oven with clarified butter and paprika
Accompanied with a side of clarified butter and lemon wrap
Caught from coldest waters of the North Atlantic

33
Q

Alaskan red king crab legs

A

Steamed to ores
Finish with clarified butter
Accompanied with side of clarified butter and a lemon wrap and cocktail fork
Window cut ( portion of the shell is remove )

34
Q

Live main lobster

A

Flown in daily from Boston
Steam, split down the middle, finish with clarified butter under the broiler accompanied with a side of clarified butter and lemon wrap and cocktail fork

35
Q

Lobster mash potatoes

A

11/4lb live main lobster, remove from shell, chopped and sautéed in butter, charred scallions and old bay seasoning, poured over a generous portion of garlic mash
Served in a large oval bowl
Accompanied with a spoon
Garnish with chopped parsley

36
Q

Garlic mash potato

A

Idaho potato peeled, diced and steam
Mashed with heavy cream, butter, salt, white pepper and roasted elephant garlic bulbs , 16oz portion
Served in gratin dish
accompanied with serving spoon
Garnish with chopped parsley

37
Q

Wasabi mash potato

A

16 oz garlic mashed potatoes mixes with wasabi and chopped chives served in a gratin dish
Accompanied with a serving spoon
Garnish with chopped parsley

38
Q

Mastros mashed potato

A

16 oz mashed potato mixed with sour cream, cheddar cheese, chives, bacon
Served in a gratin dish
Accompanied with a serving spoon
Garnish chopped parsley

39
Q

Baked potato

A

1 lb Idaho potato rubbed with olive oil and kosher salt then bake
Served on rectangular plate finish with toppings on potato or on the side ( butter, sour cream, cheddar cheese, chives and bacon)
Garnished with chopped parsley

40
Q

Twice baked potato

A

1 lb Idaho potato rubbed with olive oil and kosher salt, baked
Served on a rectangular plate
Finish with butter sour cream cheddar cheese and bacon on the potato
Garnish with chopped parsley

41
Q

French fries

A

1/4 inch cut Idaho potato, deep-fried to a crispy golden brown seasoned with salt
Served in a large oval bowl
Accompanied with serving tongs
Garnish chopped parsley

42
Q

Lobster Mac and cheese

A

11/4 live main lobster remove from shell chopped and sautéed in butter charred scallions and old bay seasoning pour over Mac and cheese, topped with mozzarella baked to golden brown
Served in a sauté pan
Accompanied serving spoon
Chopped parsley

43
Q

White cheddar Mac and cheese

A

Elbow macaroni tossed in cheddar cheese sauce (butter, flour, milk, garlic, cholula, and white pepper) mixed with grana Padano, Parmesan, pecorino American and white cheddar cheese, topped with mozzarella baked to golden brown
Served in a hot sauté pan
Serving spoon and chopped parsley

44
Q

Alaskan king crab and black gnocchi

A

3 oz Alaskan red king crab meat, briefly sautéed with black truffle peelings mixed with an Asiago cheese Alfredo sauce and generous portion of gnocchi topped with house seasoning breadcrumbs and Parmesan cheese broiled to golden brown
Served in hot sauté pan
Accompanied with serving spoon drizzled with truffle oil
Chopped parsley

45
Q

Mushroom gnocchi

A

Portabella, cremini, ahítele oyster mushrooms black summer truffle 12 oz potato gnocchi Alfredo sauce tostad with bread crumbs gran a Padano and pecorino cheese drizzle with truffle oil

46
Q

Sautéed wild mushrooms

A

Wild mushroom( portabella, crimini, oyster and shitake) sautéed with whole butter, olive oil, shallots, garlic, salt and black pepper 1 lb portion
Topped with 1/2 oz of truffle butter
Served hot sauté pan
Accompanied with serving spoon
Chopped parsley

47
Q

Creamed spinach

A

Chopped spinach cooked with flour, butter , half and half, withe pepper and salt 16 oz portion
Served in a gratin dish
Serving tongs chopped parsley

48
Q

Sautéed spinach

A

Spinach sautéed with clarified butter, garlic, salt and black pepper 12 oz portion
Served sauté pan
Serving tongs chopped parsley

49
Q

Sautéed brócoli

A

Broccoli florets steamed sautéed with clarified butter, garlic salt and black pepper 12 oz portion
Hot sauté pan
Serving spoon
Chopped parsley

50
Q

Sautéed asparagus

A

Medium, tender fresh asparagus spears sautéed with clarified butter garlic salt and black pepper
8 oz portion
Served rectangular dish
Serving tongs
Chopped parsley
Topped with a black napkin

51
Q

Roasted Brussels sprouts

A

Brussels sprouts cut in half roasted with butter, salt and black pepper
16 oz portion
Hot sauté pan
Serving spoon
Chopped parsley

52
Q

Caramelized onions

A

Diced white onions caramelized with clarified butter salt and black pepper
Hot sauté pan
Serving tongs
Chopped parsley

Mastros (4 decks)

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