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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

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
Blackened
Seasoning with Cajun spice Seared in clarified butter
26
Grill
27
New Zealand salmon
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
Alaskan halibut
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
Bigeye Hawaiian Tuna
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
Chilean Sea Bass
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
Swordfish steak
10 oz, pacific coast center cut swordfish loin, very firm steak-like texture and full flavor Recommended grilled or blackened
32
Twin lobster tails
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
Alaskan red king crab legs
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
Live main lobster
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
Lobster mash potatoes
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
Garlic mash potato
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
Wasabi mash potato
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
Mastros mashed potato
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
Baked potato
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
Twice baked potato
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
French fries
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
Lobster Mac and cheese
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
White cheddar Mac and cheese
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
Alaskan king crab and black gnocchi
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
Mushroom gnocchi
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
Sautéed wild mushrooms
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
Creamed spinach
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
Sautéed spinach
Spinach sautéed with clarified butter, garlic, salt and black pepper 12 oz portion Served sauté pan Serving tongs chopped parsley
49
Sautéed brócoli
Broccoli florets steamed sautéed with clarified butter, garlic salt and black pepper 12 oz portion Hot sauté pan Serving spoon Chopped parsley
50
Sautéed asparagus
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
Roasted Brussels sprouts
Brussels sprouts cut in half roasted with butter, salt and black pepper 16 oz portion Hot sauté pan Serving spoon Chopped parsley
52
Caramelized onions
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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