Line Check- Cold Station

Question 1

Lobster Meat

Answer 1

4oz. Portioned (for lobster salad)
Tails cut 4 pieces, claws halved

Question 2

Citrus Segments

Answer 2

Lemon, Lime, Orange
(Blue scoop)

Question 3

Red Chili Vinaigrette

Answer 3

1.5oz ladle

Question 4

Quattro Tomatoes

Answer 4

Halved
Blue Scoop

Question 5

Mango

Answer 5

.5” Dice
Blue scoop

Question 6

Avocado

Answer 6

.5” dice
Blue scoop

Question 7

Champagne-Shallot Vinaigrette

Answer 7

1oz ladle

Question 8

Diced Cucumber

Answer 8

.25” dice
Blue scoop
Peeled, no seeds

Question 9

Calamari

Answer 9

Portioned- 12oz
8oz rings, 4oz tentacles

Question 10

Pimientos

Answer 10

Red Scoop, drained

Question 11

Hot Pepper Mix

Answer 11

Grey Scoop, drained
2:1 cherry to pepperoncini

Question 12

Garlic butter

Answer 12

Red scoop, well blended

Question 13

Cantonese Breading/ Club Soda

Answer 13

Fresh per shift
(Calamari)

Question 14

Diced Tenderloin

Answer 14

5oz
1/8” hand chopped, wrapped in microguard
NO sinew or fat present

Question 15

Grilled Asparagus

Answer 15

8oz Portion
Medium size, trimmed, bright green, some char

Question 16

Au Gratin Potato

Answer 16

14oz. Portion
Individually Wrapped, Swiss on Top
Rectangle with some height
1oz Heavy Cream in the dish

Question 17

Lobster Cakes

Answer 17

2- 3oz cakes OR 1 6oz “patty”

Question 18

Prosciutto wrapped Mozzarella

Answer 18

Cheese completely covered