Brainscape's Knowledge GenomeTM


Top Flashcards (Certified)
All Flashcards

mapel and ash > opening test > Flashcards

opening test Flashcards

(68 cards)

Start Studying
1
Q

How would you describe Maple & Ash? Who are we, what are we about?

A

creating bold unforgetable dinning experiances empowering top-tier talent to create enduring brands.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Match our partners to their title

  1. JIM LASKY 2. DANNY GRANT 3. DOUG WEXLER 4. MATT WINN
A
  1. managing partner
  2. chef, partner
  3. general counsel, partner
  4. chief dev officer, partner
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Where are the other Maple & Ash restaurants located?

A

chicago, scottsdale

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What are the 4 brands currently under MHG?

A

Monarch, kessaku, eight bar and maple & ash

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

When and where did the first Maple & Ash open?

A

chicago 2015

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Where does the name Maple & Ash come from?

A

maple st. in Chicago, Ash is the wood used

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

How many Michelin stars has Chef Danny Grant been awarded?

A

2

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What are the five defining factors known as the “Heart of Maple & Ash”? (5pts)

A
  1. welcome/swarm 2. candelabra 3. generosity 4. celebratory menus 5. the long goodbye
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What are our four core values? (4pts)

A
  1. we Know our stuff 2. we go above and beyond 3. standards are consistent 4. we create the experiance
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

What does SAS stand for?

A

Significant-Appreciated-Special

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q
  1. Mark the following statements as TRUE or FALSE (T/F)
    a. The Welcome Cocktail is meant to be discretely presented to the table without
    much noise or show __________
    b. The seafood tower comes in three different sizes ______
A
  1. F
  2. T
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

(T/F)
c. IDGAF usually starts with a specialty shot + chilled oyster _________
d. We charge the guests if they want to have customized celebratory menus _____

A
  1. T
  2. F
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

(T/F)
e. There should always be a lit candelabra or candlestick on the dining room tables
________
f. The Flambe cart is only operational in the Atrium ________
g. Our Coffee service always includes a cookie, sugar cubes and cream served on a
tray __________

A
  1. T
  2. F
  3. T
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

What is the standard SOP for offering drink and food swarm at the Lounge/ Bar?

A

If the guest asks or if they are ordering food

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

What napkin fold do we use when the guest leaves their seat but they’re coming back?

A

triangle fold

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What is the 10/5 rule?

A

10 feet smile 5 feet speak?

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Instead of pointing, what body language do we use to guide our guests through the
restaurant?

A

walk them

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

What gesture do you need to do to communicate that you need help?

A

hand on heart

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q
  1. Which of the following chilies has a peachy sweet and smoky flavor to it, but lacks heat?
    a. Calabrian Chili
    b. Shishito Pepper
    c. Espelette Pepper
    d. Chili de Arbol
A

c. Espelette Pepper

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q
  1. This oil gets its signature scent from cold-pressing three different types of olives
    a. Agrumato Oil
    b. Veracruz Oil
    c. Laudemio EVOO
    d. Herb Oik
A

c

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q
  1. Select which of the listed ingredients fit best the following statement:
    “ __________________________ is a condiment made mostly from wheat and soybeans that
    has a clean taste similar to rice wine, while ______________________ is a concentrate that
    can be made from various ingredients such as seaweed, mushrooms, or fish”

a. White Soy and Dashi Meuniere
b. White Soy and Usukuchi
c. Usukuchi and Shiro Dashi
d. White Soy and Shiro Dashi

A

d

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

What are some of the differences between black truffles and white truffles?

A

Aroma and Flavor: White truffles are more pungent with a garlicky flavor, while black truffles have a more subtle, earthy flavor.

Usage: White truffles are rare and expensive, used sparingly, often micro-planed over pasta or as a garnish. Black truffles are more accessible and versatile in cooking.

Pricing: White truffles are significantly more expensive due to their rarity.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q
  1. Complete the following table with at least 3 relevant ingredients for the sauce.(3pts)

BEARNEAISE

A

Shallots, White Wine, Egg yolk, Champagne Vinegar, Tarragon

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

3 relevant ingredients
HOLLANDAISE

A

Butter, Egg Yolk, Salt, Tabasco, Lemon Cheeks

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
3 relevant ingredients BORDELAISE
Shallots, Garlic, Butter, Thyme, Peppercorns, Bay Leaves, Red Wine, Beef Jus, Kosher Salt
26
ALBUFERA
10. Foie gras based sauce with brandy, orange juice, heavy cream, and spices
27
AMERICAN
6. Shellfish sauce with fennel, onion, tomato, heavy cream and parsley
28
BROWN BUTTER CAPER
7. Briny sauce with capers, caper juice, brown butter and crispy sweetbreads.
29
DASHI MEUNIERE
1. Butter, shallot, and white wine sauce with the addition of shiro dashi
30
FONDUTA
8. Parmesan and Fontina cheese based sauce with garlic, thyme and black pepper
31
FUMET BLANC
9. Aromatic sauce with fennel, lemon peel, rosemary, and a splash of vermouth
32
HABANERO PONZU
3. Orange Juice, Yuzu, Garlic, Ginger, and Habanero with a dash of Fish Sauce and Rice vinegar.
33
SAFFRON ROUILLE
4. Eggyolk based sauce with garlic, cayenne pepper and saffron.
34
STROGANOFF SAUCE
5. Rich sauce with braising liquid, mushrooms, and brandy, with a splash of worcestershire sauce
35
GARLICNAISE
2. Mayo, garlic, garlic confit, cayenne Pepper, Mustard and Lemon
36
2. Which of the following varieties of caviar is the largest ? a. Kaluga b. Osetra c. Beluga d. Sevruga
c. Beluga
37
4. What is golden caviar?
Standard Sturgeon Caviar with Natural Gold Color
38
If a guest likes Beluga Caviar what other caviar option would you offer that compares to it?
Kaluga caviar comes from the Kaluga sturgeon, a freshwater species native to the Amur River basin in Russia and China. Known for its large, glossy pearls and buttery, creamy flavor, Kaluga caviar is often referred to as "River Beluga caviar" due to its similarities to the highly coveted Beluga caviar
39
7. What are the 7 sides that come with our caviar service? (7pts)
1 OZ Tin Caviar, Egg White, Egg Yolk, Creme Fraiche, Chives, Potato Gaufrettes , Potato Blini, Shallots, Seaweed
40
People with which dietary restrictions and/or allergies cannot have caviar?
Vegetarians Vegans Those with shellfish allergies
41
2. What are the 5 main components of the Black Truffle Foie Gras Brulee? (not the ingredients of the mousse!) (5pts)
Poppy Seeds, Herb Salad, Brioche, Butter Roasted Hazelnuts, Turbinado Sugar
42
What are the 4 main components of the Veal Sweetbreads? (4pts)
Sweetbreads, Green Garlic Puree , Brown Butter Caper Sauce , Black Trumpet,
43
What are the sauces that we used for all our roasted seafood?
garlic butter, chili oil
44
What type of pasta do we use in the Pasta Tower?
Conchigliette
45
STEAK SIZE AGING SECTION OF THE COW FILET MIGNON
(8OZ),tenderloin
46
STEAK SIZE AGING SECTION OF THE COW New York Strip
(12OZ) short loin
47
STEAK SIZE AGING SECTION OF THE COW PRIME CHICAGO CUT RIBEYE
(16OZ) rib
48
STEAK SIZE AGING SECTION OF THE COW BONE-IN FILET MIGNON
(16OZ) tenderloin
49
STEAK SIZE AGING SECTION OF THE COW Bone-in New York Strip
32-DAY DRY-AGED (18OZ) shortloin
50
STEAK SIZE AGING SECTION OF THE COW Bone-in Ribeye
28-DAY DRY-AGED (22OZ) rib
51
STEAK SIZE AGING SECTION OF THE COW The Eisenhower
(40OZ) shortloin,tenderlion
52
STEAK SIZE AGING SECTION OF THE COW TOMAHAWK
45-DAY DRY-AGED (40OZ) rib
53
What type of lamb do we use in our menu and what is its flavor profile?
AMERICAN RACK OF LAMB rich, savory taste with a hint of natural sweetness
54
What are the components in the Maple & Ash Surf & Turf?
Half Maine Lobster Tail, Filet Mignon (6oz), Beefed Up Butter, Kosher Salt, Black Pepper, Maldon Salt, Chili Oil, Garlic Butter, Parsley, Truffle Mash, American Sauce, Bordelaise
55
What is Spinalis?
Spinalis steak, also known as the ribeye cap or the deckle, is a flavorful and tender cut of beef that comes from the top part of the ribeye. It is a heavily-marbled piece of meat, making it incredibly juicy and rich in flavor
56
1. What are the 6 components of the Chocolate Cake?
Devil’s Food Cake , Coffee Mousse,, Chocolate Ganache,Chocolate Budino, Vanilla Ice Cream , Candied Hazelnuts
57
Which component of the Coconut Cream Pie has Rum in it?
Coconut Cream (Heavy Cream, Coconut Extract, Powdered Sugar, Meyers Rum, Gelatin)
58
How do we serve our Coffee Souffle?
mark w/ knife and spoon, make x in middle of souffle pour sauce, put ice cream on x. take away knife.
59
What should the mise en place be for the Flambe cart?
Brown Sugar, Butter, Cinnamon,Bananas, Meyers dark rum
60
Which food items trigger a Nightshade allergy?
a. Foods belonging to the Solanacea Family, such as tomatoes, potatoes, bell peppers and eggplants.
61
List 3 ingredients that someone with an Allium allergy can’t have.
Onions, garlic, leeks, scallions, shallots, and chives
62
Mark with an X the items that contain a Capsaicin allergy (9pts) Dry Aged Meatballs, Fork & Knife Caesar Veal Sweetbreads, Alaskan King Crab, Legs Quail Ballotine, Red Snapper Crudo, Black Truffle Foie Gras, Beefed up Butter, Hollandaise
Alaskan King Crab Legs Fork & Knife Caesar Dry Aged Meatballs Red Snapper Crudo Hollandaise
63
Mark with an X the items that contain a Shellfish allergy Spanish Dover Sole, Dry-Aged Duck, Brussel Sprouts, Pillows of Love, Wood-grilled Octopus, Alaskan King Crab Oscar, Roasted Bone Marrow, American Sauce, Dashi Meuniere
Spanish Dover Sole, Alaskan King Crab Oscar, American Sauce, Wood-grilled Octopus
64
What is a fin fish allergy?
Finned fish is one of the most common food allergies with a prevalence of 1% in the U.S. population. In one study, salmon, tuna, catfish and cod were the fish to which people most commonly reported allergic reactions.
65
Mark with an X the items that contain a soy allergy. (9pts) French Veal Chop, Wagyu Carpaccio, Black Truffle Foie Gras, Whole Maine Lobster Spaghetti, Tenderloin Tartare, Lobster Bisque, Bluefin Tartare, Heirloom Greens & Herb Salad, Northern Atlantic Halibut
French Veal Chop Northern Atlantic Halibut Wagyu Carpaccio Tenderloin Tartare Bluefin Tartare
66
What are three rules that those following a Kosher diet follow?
no pork, shellfish, mixing dairy and meat
67
What are the two main items that are mainly prohibited in a Halal Diet?
pork, alcohol
68

mapel and ash (5 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions