TEST STUDY GUIDE

Question 1

Name all dishes on the menu that currently have a sesame allergy.

Answer 1

• Eggplant (tahina, zataar, eggplant puree)
• Potatoes(tahina)
• Brocolini (Zataar)
• Reg. Brussel sprouts (sesame seed garnish)
• Vegan Brussel sprout (tahina, sesame seed garnish)
• Duck confit (zataar)
• Wagyu (black garlic chili oil)
• Hamachi collar(sesame seed)

Question 2

What popular dish has been on the menu since day 1?

Answer 2

Cornbread

Question 3

If someone wants the maltagliati set with the gnocchi or tagliatelle, will we do it?

Answer 3

No.

Question 4

What is the proper way to display an allergy when sending a ticket to the kitchen?

Answer 4

Place allergy at top of ticket with seat number, place the seat number under each dish that the person with the allergy will have so the kitchen knows that the guest has been informed that some of the other dishes are not ok to eat due to the allergy.

I.e gluten allergy seat 2, Eggplant caviar(seat 2)

Question 5

What type of flour is our pizza dough made from and where is it sourced?

Answer 5

“00” caputo flour from italy

Question 6

What is the wood that is used in the pizza oven?

Answer 6

Almond wood

Question 7

What makes norah’s pizza so special?

Answer 7

Chef Mike went to train in Italy and was certified by the AVPN (associazione verace pizza nepoletana)

Question 8

Why is it important to keep a low volume in the kitchen during service?

Answer 8

So all call outs can be heard clear and concise

Question 9

What dishes currently have a nut allergy on the menu?

Answer 9

• Eggplant cauliflower (pistachio)
• Arugula salad (almonds)
• Duck confit (almonds)
• Tagliatelle (hazelnut)
• Risotto (pine nuts)
• Vegan Sorbet(hazelnut)
• Berries & Cream ( pine nuts)

Question 10

What 4 dishes can be modified to be vegan?

Answer 10

• Little gem salad (no cheese)
• Arugula salad (no cheese)
• Broccolini (no cheese)
• Brussle sprout (no carrot puree, sub tahina)

Question 11

If you have a question about food during service, who is the first person(s) you should talk to?

Answer 11

MOD

Question 12

Is there dairy in apple butter?

Answer 12

No.

Question 13

What toppings can we automatically add to pizzas?

Answer 13

Truffle, Prosciutto, Olives

other items must be approved by chef first

Question 14

What is Nuoc cham and where does it come from?

Answer 14

It is a vietnamese dipping sauce containing fish sauce that will have a sweet/sour/spicy/savory profile

Question 15

Why is our pizza called Neapolitan style and what does that mean?

Answer 15

Neapolitan style derives from naples italy. It is known for its airy and fluffy crust

Question 16

What does the term “confit” mean as in Duck confit?

Answer 16

Confit is a style of cooking that means the main element of the dish is cooked in its own fat for a long time at a low temperature resulting in a succulent and tender final product

Question 17

What is our vegan dessert and what major allergies does it contain? Can they be modified?

Answer 17

Chocolate Sorbet. There is a gluten allergy in the chocolate tuille as well as a hazelnut allergies. This dish can become gluten free by removing the tuille. However, the nut allergy can not be removed.

Question 18

Why is our steak called American Zabuton?

Answer 18

Our wagyu is sourced from snake river farms. It is called american wagyu because the cow is treated as a kobe cow is in japan but cannot be called due to regulations, Similar to champagne/sparkling wine. Zabuton refers to a japanese pillow which is the shape the cut resembles.This is also called a denver steak which is from the shoulder of the cow. This is a part of the cow that isn’t used much resulting in a very tender steak.

Question 19

What are the changes to the RUM PUNCH?

Answer 19

Now called “LATE NIGHT”. We will be serving 4 ounces shaken and double strained into a coupe glass with a pinch of pistachio dust as garnish. The milk wash gives it a smooth and creamy texture similar to what egg whites bring to drinks.