Criticals Flashcards
(30 cards)
Shelf Life - Butter Sauce
Shiftly, Line Storage, Held room temp, 1/6th pan, 2 oz ladle
Description - Butter Sauce
Off white in color; medium thin consistency
Flavor Profile - Butter Sauce
B: Sweet - Cream and Butter M: Shallots and White Wine F: Buttery If it sits too long and thickens, it must be remade. Do not reheat; it will break.
Shelf Life - Lemon Sauce
Shiftly or as needed; Line Storage: held at room temp. 1/6 pan, 2oz ladle.
Description - Lemon Sauce
Yellow/off white color; smooth; medium thin consistency
Flavor Profile - Lemon Sauce
B: Tart - Lemon Juice M: Creamy - Butter and Heavy Cream F: Sweet - Sugar If the lemon sauce tastes bland, the lemon reduction was made incorrectly. Validate leon reduction, fix if possible, if not, discard. It is critical not to let the crean burn around the sides of the pot; this will darken & add a bitter note to the final product.
Shelf Life - Madeira Base
Shiftly, or as needed. Line storage: Held hot 1/6 pan, 1 1/2 oz ladle.
Description - Madeira Base
Red-brown shiny in color; black pepper and shallots evident; syrup like consistency; If sauce is thin and flavorless, white wine, madeira reduction and/or madeira base needs to be validated for proper reduction. Hold at room temperature.
Flavor Profile - Madeira Base
B: Sweet - Sugar M: Meat, Madeira Wine F: Butter
Shelf Life - Mushroom Gravy
Shiftly; Line Storage: Held Hot; 1/6 pan; 2oz ladle
Flavor Profile - Mushroom Gravy
B: Meat and Caramelized Vegetable flavor M: Balance - Thyme, Sage, Parsley F: Meaty, Mushroom flavor enhanced with butter
Description - Mushroom Gravy
Rich and Smooth; Shiny brown color; mushroom slices and herbs clearly evident; medium consistency
Shelf Life - Sake Butter
Prepare fresh daily. Line Storage: held room temp, 1/6 pan, 2oz ladle
Description - Sake Butter
Butter cream yellow color; smooth and cream; medium thin consistency
Flavor Profile - Sake Butter
B: Sweet - Cream and Butter M: Sake and Shallot F: Ginger If sauce is bitter or grey in color ensure the sauce was made in a stainless steel pot without burning sides. If thin, adjust with buerre manie and continue to cook for 2-3 minutes after it is added.
Shelf Life - Black Beans
3-1/2 days; Line Storage: 1/6 or 1/3 pan; 4oz slotted spoodle
Description - Black Beans
Tender whole beans; not mashed; chunky consistency with a blend of thickened black bean brothdancing through wonderfully sauteed vegetables
Flavor Profile - Black Beans
Black Beans blended with a medley of simmered vegetables and spices. Flavors include: black beans, onions, cumin, salt, cilantro, and a light Serrano flavor; held warm in small quantities for service. It is critical that the bean are covered with 1/2”-1” of chicken broth and water. Cool & reheat the beans in the same pan.
Description - Pasta Water
Water with Salt
Flavor Profile - Pasta Water
Boiling Water; 212 F or above; flavor should be that of sea water (salty after taste) salt should be added throughout the shift “as needed” to maintain the “sea water” profile. Pasta Water must be changed once per shift. The salt should be kept in a third pan with a 4oz non-perforated spoodle as the measuring device.
Shelf Life - Mashed Potatoes
Shelf Life: as needed; Line Storage: Held Hot, 1/3 pan, green scoop
Description - Mashed Potatoes
Medium thick creamy texture; slightly chunky consistency
Flavor Profile - Mashed Potatoes
Off white in color with red potato skin evident; slightly chunky consistency; not dry and hard or loose. Flavors include: rich creamy potato flavor, sweet butter, salt and pepper; make in small batches of 10 to 20 lbs frequently through the day; hold warm in double boiler for service. Fill out mashed potato board before opening.
Shelf Life - Brown Rice
As Needed; Line Storage: Rice warmer
