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Food Menu Test > Menu > Flashcards

Menu Flashcards

1
Q

Bloomin’ Onion: ____

A colossal onion, _____ & ____, served with a _______ sauce.

A

Bloom

A colossal onion, breaded & deep-fried, served with a mayonnaise horseradish sauce.

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2
Q

Alice Springs Chicken Quesadillas: ______
______ chicken breast, _____, ______ sauce, sautéed ______, _____ and ______ cheese in a flour tortilla, grilled to crispy perfection. Served with _______ sauce for dipping. Regular and small size available.

A

Que Alice; 1/2 Que Alice
Wood Fire Grilled chicken breast, bacon, honey mustard sauce, sautéed mushrooms, Monterey Jack and Cheddar cheese in a flour tortilla, grilled to crispy perfection. Served with honey mustard sauce for dipping. Regular and small size available.

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3
Q

Grilled Shrimp on the Barbie: _____
___ shrimp seasoned and ________. Served atop freshly ____ ____ with freshly made _______ sauce (_______, _______, ______). Served with a _______.

A

GSB
8 shrimp seasoned and wood fire grilled. Served atop freshly shredded lettuce with freshly made Remoulade sauce (mayonnaise, mustard, herb sauce). Served with a lemon.

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4
Q

Chicken Artichoke Flatbread: ______
____ wedges of crispy ______ topped with diced grilled ______, chopped ______ and _______, freshly grated _____ cheese and a drizzle of pure _______.

A

Chx Artichoke FB
8 wedges of crispy flatbread topped with diced grilled chicken, chopped spinach and artichokes, freshly grated Parmesan cheese and a drizzle of pure olive oil.

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5
Q

Spinach Artichoke Dip: ______

A creamy blend of ______, _______, _________ and ________ baked until bubbly. Served with ______________.

A

Spin Dip
A creamy blend of spinach, artichokes, Monterey Jack and Parmesan baked until bubbly. Served with white corn tortilla chips.

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6
Q

Wings: __________

___ _____ of fresh chicken wings _____ & _______, served with _______ & homemade ___________ dressing.

A

Wings/ Mild, Med, Hot

One pound of fresh chicken wings breaded & deep fried, served with celery & homemade blue cheese dressing.

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7
Q

Aussie Cheese Fries: _______
Homemade seasoned French-fries, made fresh daily Idaho potatoes, topped with _________ and ________ _______ and chopped ______. Served with _____ ________ dressing. Regular and small size available.

A

Cheese/ 1/2 Cheese
Homemade seasoned French-fries, made fresh daily with Idaho potatoes, topped with Monterey Jack and Cheddar Cheese and chopped bacon. Served with spicy ranch dressing. Regular and small size available.

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8
Q

Seared Ahi Tuna: _____
_____-style _______ Tuna is ________________ and ______________. Thinly sliced and served on top of freshly shredded lettuce. Served with sides of ______________ dressing and ________ vinaigrette. (Served ____). Regular order: _____. Small order: ______.

A

Ahi App/ 1/2 Ahi App
Sashimi-style Yellow Finned Tuna is crusted in garlic pepper and seared in soybean/sesame oil. Thinly sliced and served on top of freshly shredded lettuce. Served with sides of homemade soy dressing and washabi vinaigrette. (Served cold). Regular order: 10 slices Small order: 6 slices.

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9
Q

Gold Coast Coconut Shrimp: ______

___ large ______ dipped in ____ batter and coconut then ____. Served with _________ marmalade sauce.

A

Coco

8 large prawns dipped in beer batter and coconut then fried. Served with Creole-orange marmalade sauce.

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10
Q

Crab & Avocado Stack: __________
Fresh ____ and marinated _____ topped with minced tomato basil and a drizzle of ___________. Served with white corn _____________.

A

Crab Stack
Fresh avocado and marinated crab meat topped with minced tomato basil and a drizzle of wasabi vinaigrette. Served with white corn tortilla chips.

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11
Q

Name the Aussie-tizers that are available in regular and small portions

A

Aussie Cheese Fries, Seared Ahi Tuna, Alice Springs Quesadilla

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12
Q

If a customer orders our wings, what question do we need to ask them?

A

Would you like them mild, medium, or hot?

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13
Q

Crab Stuffed Mushrooms: _____

Sautéed _______ stuffed with ____________ served over a creamy _____ sauce.

A

Stuffed Mushrooms

Sautéed mushrooms stuffed with lump crab meat served over a creamy lemon butter sauce.

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14
Q

Chicken Caesar Salad: _______
Thinly ____ __ oz ___________ chicken breast served on top of a generous portion of our traditional Caesar salad. Lunch portion: ___ oz _________ chicken breast.

A

8 Chx c-sal/ 5 chx c-sal
Thinly sliced 8 oz wood fire grilled chicken breast served on top of a generous portion of our traditional Caesar salad. Lunch portion: 5 oz Wood fire grilled chicken breast.

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15
Q

Shrimp Caesar Salad: _________
____ seasoned & ____________ shrimp served on top of a generous portion of our traditional Caesar salad. Lunch portion: ___ _____________ shrimp.

A

8 shrimp c-sal/5 shrimp c-sal
8 seasoned & wood fire grilled shrimp served on top of a generous portion of our traditional Caesar salad. Lunch portion: 5 seasoned & wood fire grilled shrimp.

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16
Q

Steakhouse Salad: _______
__ oz of seared and sliced ____ (cooked to order) atop mixed greens, ________________, _______, _______, _________ and a _____________. Lunch portion: _ oz of seared and sliced ____

A

Stkhs Sal/ L-stkhs sal
6 oz of seared and sliced sirloin (cooked to order) atop mixed greens, Aussie crunch (fried angel hair pasta), tomatoes, red onions, cinnamon pecans, and a Danish blue cheese vinaigrette. Lunch portion: 3 oz of seared and sliced sirloin

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17
Q

Crispy Aussie Chicken Cobb Salad: _______
____ sliced, ________ served atop a mixture of greens with ____ lettuce, _____, _________, _______________, ___________, and _____ drizzled with your choice of ___________. (additional 1.5 oz of _____ served on the side) Lunch portion: ___ sliced ______________

A

Crispy Cobb Sal/ L crispy cobb
3 sliced, crispy chicken fingers served a top a mixture of greens with Bibb lettuce, diced eggs, chopped bacon, shredded Monterey Jack and Cheddar cheese, grape tomatoes, and croutons drizzled with your choice of homemade dressing. (additional 1.5 oz of dressing served on the side) Lunch portion: 2 sliced crispy chicken fingers

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18
Q

Grilled Aussie Chicken Cobb Salad: __________
Thinly sliced __ oz ______________________ served atop a mixture of greens with _____ lettuce, _______, __________, __________________, ____________, and ___________ drizzled with your choice of _______. (additional 1.5 oz of _______ served on the side). Lunch portion: ___ oz ____________________

A

Grill Cobb Sal/ L-grill cobb
thinly sliced 5 oz wood fire grilled chicken breast served atop a mixture of greens with Bibb lettuce, diced eggs, chopped bacon, shredded Monterey Jack and Cheddar cheese, grape tomatoes, and croutons drizzled with your choice of homemade dressing. (additional 1.5 oz of dressing served on the side) Lunch portion: 5 oz wood fire grilled chicken breast.

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19
Q

Chicken California Salad: _______
A thinly sliced ___ oz __________________ tossed with ______, red cabbage, __________, _____________, ________________, __________, and _____________ in our homemade ____________________ (_______, _____, _________, and _____) Lunch portion: ____ oz of _______________________

A

Cali Chx Sal/ L-cali chx sal
A thinly sliced 5 oz wood fire grilled chicken breast tossed with Bibb lettuce, red cabbage, Napa cabbage, baby spinach, Granny smith green apples, Feta cheese, and toasted walnuts in our homemade Honey Salsa Vinaigrette (salsa, honey, herbs, and balsamic vinegar) Lunch portion: 5 oz of wood grilled chicken breast.

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20
Q

Salmon California Salad Lunch only: ___________
___ oz __________ tossed with _________ and ______, ______, ______, and _______ in our homemade __________________. Lunch portion: ____ oz of ________

A

Cali Salm Sal/L-cali salm sal
7 oz wood fire grilled salmon tossed with mixed greens and baby spinach, Granny smith green apples, feta cheese, and toasted walnuts in our homemade honey salsa vinaigrette. Lunch portion: 3.5 oz of Wood fire grilled salmon

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21
Q

Soup N Salad: ______ ________

A ____ of our homemade walkabout soup of the Day and any ________________

A

Name of Soup/Name of Salad

A bowl of homemade walkabout soup of the day and any signature side salad.

22
Q

Walkabout Soup of the day: _______
A ____ or _____ of our Walkabout soup of the day choices and availabilities vary by store. Selection includes ______, _______, _______, ________, _________, and ________.

A

Cup/Soup, Bowl/Soup
A cup or bowl of our Walkabout Soup of the Day. Choices and availabilities vary by store. Selection included Creamy Onion, Baked Potato, Clam Chowder, Broccoli Cheese, White Bean & Sausage, and Chicken Tortilla.

23
Q

French Onion Soup: _______
A traditional French Onion soup with ______ onions, topped with a ___________ (large croton) and melted _____________. Garnished with ______.

A

FO Crock
A traditional French Onion soup with caramelized onions, topped with a Holland Rusk (large croton) and melted Provolone cheese. Garnished with parsley.

24
Q

Baby Back Ribs: ________
A ____ or _____ rack of baby back ___ ribs seasoned, _______ and ________. Brushed with _____ sauce and served with a side of ____.

A

Ribs
A full or half rack of baby back pork ribs seasoned, smoked and wood fire grilled. Brushed with BBQ sauce and served with a side of Aussie Fries.

25
Q

Alice Springs Chicken: ________
An ____ _________ chicken breast smothered in _______, ______, sautéed _____, and _______ & __________ cheese. Served with a side of _______ and _____. Lunch portion: _ oz _______ chicken breast.

A

Alice/ Alice 5 (lunch only)
An 8 oz wood fire grilled chicken breast smothered in honey mustard, bacon, sautéed mushrooms, and Monterey Jack & Cheddar cheese. Served with a side of honey mustard and Aussie Fries. Lunch portion: 5 oz wood fire grilled chicken breast.

26
Q

Grilled Chicken on the Barbie: ________
A fresh ___ ______ chicken breast served with a side of ____ sauce and _____________. Lunch portion: __ oz ___________ chicken breast.

A

Chicken/Chicken 5 (lunch only)
A fresh 8oz wood fire grilled chicken breast served with a side of BBQ sauce and seasonal mixed veggies. Lunch portion: 5 oz wood fire grilled chicken breast

27
Q

No Rules Parmesan Pasta: _________
Fettuccine _____ with a _____ cream sauce. May be served with an ____ _________, ___ seasoned and seared ______ or __ __________ (combos-pick two: ____ Wood fire grilled chicken breast, __ wood fire grilled shrimp, ___ seasoned & seared scallops). Lunch portion: combo not available. Choice of only 5 wood fire grilled shrimp or a ___ oz _______________.

A

L-Full NR pasta/ L NR Pasta/NR Pasta/ Chicken, Shrimp, Scallops & combos
Fettuccine Alfredo with a Parmesan cream sauce. May be served with an 8oz wood fire grilled chicken, 8 seasoned and seared scallops or 8 wood fire grilled shrimp (combos pick two: 5 oz wood fire grilled chicken breast, 6 wood fire grilled shrimp, 4 seasoned & seared scallops). Lunch portion: combo not available. choice of only 5 wood fire grilled shrimp or a 5 oz wood fire grilled chicken breast.

28
Q

Sweet glazed roasted pork tenderloin: _________
__ oz of sliced, slow-roasted ___ ____ drizzled with a sweet and spicy _____________ glaze. Served with _____________ and fresh steamed __________.

A

Porkloin

6 oz of sliced slowed roasted pork tenderloin drizzled with a sweet and spicy apricot-chili glaze. Served with garlic mash potatoes and fresh steamed French green beans.

29
Q

Wood-Fire Grilled Pork Chop: _________
An ___ oz _____________ cooked on the _________ served with our _________ sauce. Served with ____________________ and _______________. * ___________________

A

Pork 8oz.
An 8 oz bone in pork chop cooked on the wood fire grill served with Creole marmalade sauce. Served with fresh steamed French green beans and garlic mashed potatoes. * must get temperature.

30
Q

New Zealand Rack of Lamb: ____
____ lamb chops served with ____, imported from _______, seasoned and _____ on the grill. Served with ________ and _________. Mint jelly served upon request.

A

Rack
10-12oz lamb chops served with cabernet sauce, imported from New Zealand seasoned and seared on the grill. Served with garlic mashed potatoes and fresh steamed veggies.

31
Q

Filet with Wild Mushroom Sauce: ____

A ___ oz grilled, ______, cooked ______, topped with __________ and ______________ sauce.

A

Filet wild mush

A 5oz grilled petite filet cooked medium, topped with Marsala wine and wild mushroom sauce.

32
Q

Hand-breaded chicken tenders: ______

_ oz crispy _________ served with a creamy _____sauce. Served with __________.

A

Chix strips

6oz of crispy white meat tenders served with a creamy Creole sauce. Served with Aussie Fries.

33
Q

What if a customer does not want the side that is listed on the menu?

A

No rules, just right. They can choose whatever side item they would like instead.

34
Q

Describe how the Roasted Pork Tenderloin and Wood-Fire Grilled Pork Chop are cooked and which one do we get a temperature for.

A

The Sweet glazed roasted pork tenderloin is slow roasted and cooked to a medium temperature. The Wood-fire grilled pork chop is cooked over our wood fire grill and you need to get the temperature.

35
Q 
Ways to Order a Steak
R\_\_\_\_\_\_\_\_\_\_\_
MR\_\_\_\_\_\_\_\_\_
M\_\_\_\_\_\_\_\_\_
MW\_\_\_\_\_\_\_\_\_\_\_\_\_
W\_\_\_\_\_\_\_\_\_\_\_\_\_
A 
R - Cool, red center
MR- Warm, red center
M- Warm pink center with a touch of red in the center
MW- Warm brown/pink center
W- Hot, brown center with no pink
36
Q

Describe the wood fire grilled cooking style.

A

Our new wood fire grill style is lightly seasoned and flame grilled over oak wood for a naturally delicious outdoor grill flavor.

37
Q

Describe the Classic Seasoned and Seared cooking style.

A

Our bold classic outback style is seasoned and seared with 17 savory spices and seared on a red hot flat top grill to seal in the juicy flavor.

38
Q

Which wood fire grilled steak has its own unique seasoning?

A

The Ribeye has a char grill seasoning that is a special spice rub that delivers a rich, robust steakhouse flavor that pairs perfectly with the marbling of the ribeye. A unique Outback experience.

39
Q

The Bloomin’ Burger: _______

Our __ oz burger topped with _____ cheese, _________, ________, ____ & ______. Served with a ramekin of _____ sauce.

A

Burg Bloom
Our 7 oz burger topped with American cheese, bloom sauce, bloom petals, lettuce & tomato. Served with a ramekin of Bloom sauce.

40
Q

The Outback Burger: ____

Our ___oz burger served with ______, _____, _____, _______, and ________

A

OB

Our 7 oz burger served with pickles, lettuce, onions, tomato, and mustard.

41
Q

Classic Cheeseburger: ______
Our ___ oz burger topped with your choice of cheese: _______, _____, _______ or _______ and _________, _______, ______, ______, and _______.

A

Cheese Burg
Our 7 oz burger topped with your choice of cheese: American, Swiss, Provolone, or Cheddar and mustard, pickles, lettuce, onions, and tomatoes.

42
Q

Aged Cheddar Bacon burger: _______

Our __ oz burger topped with __________, _____________, _____, _______, ______, ______, and ____.

A

Burg bb/chedd

Our 7oz burger topped with aged cheddar, Oscar meyer bacon, pickles, lettuce, onions, tomatoes, and mayo.

43
Q

Grilled Chicken & Swiss Sandwich: _____

___ oz of tender _____ chicken breast served with ____, _______, ______, _____, and ______ sauce on a ______ roll.

A

chx/s
5oz of tender wood fire grilled chicken breast served with bacon, swiss cheese, lettuce, tomato, and honey mustard sauce on a Brioche Knotty roll.

44
Q

Double Burger: _______
___ _ oz _____ grilled patties, cooked ______ to ________, topped with ______ cheese, _____, _______, _____ and ______ on a ________ roll.

A

Burg Double
Two 4oz wood fire grilled patties, cooked medium well to well done, topped with American cheese, lettuce, tomato, red onion, and mayo on a Brioche Knotty roll.

45
Q

Crispy Chicken Sandwich: ________

__ oz hand-breaded and ______ chicken breast, tossed in ________sauce with _________ and _______ on a ___________roll.

A

Chx crispy
4 oz hand-breaded and wood fire grilled chicken breast, tossed in buffalo sauce with lettuce and ranch on a Brioche Knotty roll.

46
Q

Filet Focaccia Sandwich: _______
__ oz of freshly sliced ____________ grilled to perfection, topped with _____________ and ___________ on __________________. Served with a side of ____for dipping.

A

Filet Focaccia
5oz of freshly sliced filet tenderloin grilled to perfection topped with melted Provolone cheese and garlic herb aioli on toasted focaccia bread. Served with a side of au jus for dipping.

47
Q

Prime Rib Dip Sandwich: _______

__ oz thinly sliced and _____ _______ with __________ and _____cheese. Served on a toasted ______ roll.

A

L-pr dip sand

6oz thinly sliced and seared prime rib with grilled onions and swiss cheese. served on a toasted Brioche roll.

48
Q

What two types of buns are our burgers served on?

A

Sesame seed brioche and brioche knotty roll

49
Q

How are our burgers cooked? Do you have to get a temperature on Burgers?

A

They are cooked to order and yes you must get a temperature.

50
Q

What is aioli?

A

A mayonnaise herb sauce.

Food Menu Test (1 decks)

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