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Q&A Flashcards

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1
Q

Describe Red Burgundy

A

Red Burgundy, made from Pinot Noir in France, is elegant, light-bodied, with red fruit, earthy notes, bright acidity, and soft tannins.

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2
Q

Describe White Burgundy

A

White Burgundy wine, from Chardonnay grapes in France’s Burgundy region, offers crisp, elegant flavors—think citrus, apple, and subtle oak.

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3
Q

Describe Cabernet Sauvignon Wine

A

Cabernet Sauvignon is a bold, full-bodies red wine with dark fruit flavors, firm tannins, and notes of oak, often aged to enhance complexity.

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4
Q

Describe Pinot Noir

A

Pinot Noir is a light-bodied red wine with flavors of cherry, raspberry, and earthy notes, often elegant and versatile with food.

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5
Q

What Are The 5 Noble Grape Varietals?

A
  1. Cabernet Sauvignon.
  2. Merlot.
  3. Cabernet Franc.
  4. Petit Verdot.
  5. Malbec
  6. Sauvignon Blanc (white)
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6
Q

What are the Fine Dining Service Steps?

A

1) Warmly greeting and seating guests.
2) Presenting menus and offering a signature cocktail or wine.
3) Taking orders with personalized recommendations.
4) Serving an amuse-bouche to delight the palate.
5) Delivering bread service.
6) Presenting perfectly cooked steaks and sides with elegant tableside flair.
7) Checking in discreetly to ensure satisfaction.
8) Clearing plates and offering dessert or after-dinner drinks. 9) Presenting the bill with gratitude.
10) Escorting guests out with a fond farewell.

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7
Q

With which hand and from which side to you serve the guest?
With which hand and from which side to you clear the guest?

A

A to Z.
Left to Right.
Left-Lunch, Right-Clear

You serve the guest with your left hand, from the left side.
You clear the guest with your right hand, from the right side.

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8
Q

Explain Open arm Service

A

Open arm service is when serving/clearing the guest plate using extended arm,while having arm pit and elbow away from the guest face as possible.

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9
Q

Explain Bottle Wine Service

A
  1. Present the bottle.
  2. Open it table side.
  3. Pouring a taste for approval.
  4. Than serving guests clockwise.
  5. Refilling as needed with elegance.
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10
Q

Explain the 7 Premium Steakhouse Cuts

A
  1. Ribeye: Rich, juicy, well marbled, from the rib section.
  2. Filet Mignon: Tender, lean, mild flavor, from the tenderloin.
  3. New York Strip: Firm, flavorful moderately tender, from the short loin.
  4. T-bone/Porterhouse: Two cuts (strip and tenderloin) on a T-shaped bone; Porterhouse is larger.
  5. Sirloin: Lean, flavorful, from the upper rear, less tender than others.
  6. Chateaubriand: Thick, tenderloin center cut, often served for two.
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11
Q

What are the ingredients and garnish of a Margarita?

A

Ingredients: Tequila, triple sec, lime juice.
Garnish: Lime wedge or wheel, salt rim

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12
Q

What are the ingredients and garnish of a Mojito?

A

Ingredients: White rum, fresh mint, lime juice, sugar, soda water
Garnish: Mint sprig, lime slice

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13
Q

What are the ingredients and garnish of a Old Fashioned?

A

Ingredients: Bourbon or rye whiskey, Angostura bitters, Simple syrup.
Garnish: Orange peel, cherry

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14
Q

What are the ingredients and garnish of a Martini?

A

Ingredients: Gin or vodka, dry vermouth
Garnish: Olive or lemon twist

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15
Q

What are the ingredients and garnish of a Negroni?

A

Ingredients: Gin, Campari, sweet vermouth
Garnish: Orange peel

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16
Q

What are the ingredients and garnish of a Piña Colada?

A

Ingredients: Rum, cream of coconut, pineapple juice
Garnish: Pineapple slice, cherry

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17
Q

What are the ingredients and garnish of a Cosmopolitan?

A

Ingredients: Vodka, triple sec, cranberry juice, lime juice
Garnish: Lime wheel or twist

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18
Q

What are the ingredients and garnish of a Daiquiri?

A

Ingredients: White rum, lime juice, simple syrup
Garnish: Lime wheel

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19
Q

What are the ingredients and garnish of a Moscow Mule?

A

Ingredients: Vodka, ginger beer, lime juice
Garnish: Lime wedge, mint (optional)

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20
Q

What are the ingredients and garnish of a Whiskey Sour?

A

Ingredients: Whiskey (usually bourbon), lemon juice, simple syrup, egg white (optional)
Garnish: Orange slice, cherry

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21
Q

What differentiate bourbon versus whiskey?

A

Bourbon is a type of American whiskey made from at least 51% corn, aged in new charred oak barrels, and distilled to no more than 160 proof. American whiskey includes other varieties like rye or wheat whiskey, with different grain requirements and aging processes.

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22
Q

What Mise en place

A

Everything in its place

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23
Q

Why do we serve cold dishes before we serve hot dishes?

A

It’s common to serve cold dishes before hot dishes, often starting with a cold appetizer, to cleanse the palate and prepare the diner for the warmer courses to follow.

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24
Q

List 5 Vodka’s

A
  1. Grey Goose.
  2. Belvedere.
  3. Absolut Elyx.
  4. Stolichnaya Elit.
  5. Cîroc.
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25
List 5 Bourbon's
1. Maker's Mark. 2. Woodford Reserve. 3. Buffalo Trace. 4. Knob Creek. 5. Four Rouses Single Barrel.
26
List 5 Single Malt Scotch's
1. The Macallan 12 Year Old Double Cask. 2. Glenfiddich 15 Year Old Solera. 3. Lagavulin 16 Year Old. 4. Glenlivet 18 Year Old. 5. Highland Park 18 Year Old Viking Pride.
27
List 5 Tequila's
1. Patrón. 2. Don Julio. 3. Casamigos. 4. Herradura. 5. Clase Azul.
28
Define Marbling in a steak
Marbling in a steak is the intramuscular fat that appears as white flecks or streaks, enhancing flavor, juiciness, and tenderness when cooked.
29
What is the difference between reposado and anejo tequila?
Reposado tequila is aged 2-12 months in oak barrels, while añejo is aged 1-3 years, offering richer, smoother flavors with more wood influence.
30
List the grapes of burgundy
Red Grapes: 1. Pinot Noir 2. Gamay White Grapes: 3. Chardonnay 4. Aligoté Minor Grapes: 5. Pinot Gris 6. Pinot Blanc 7. César 8. Sacy
31
What is cognac?
Cognac is a French brandy made from distilled white wine, primarily Ugni Blanc grapes, aged in oak barrels, produced in the Cognac region.
32
What is the difference between porterhouse and T-bone?
Porterhouse and T-bone steaks both come from the short loin with a T-shaped bone. Porterhouse has a larger tenderloin, making it bigger overall.
33
What are the two cuts in Porterhouse?
A Porterhouse steak consist of two cuts: the tenderloin (filet mignon) and the strip steak (New York Strip), separated by a T-shaped bone.
34
What is the difference between Cognac and Armagnac?
Cognac is a specific type of brandy from the Cognac region of France, while Armagnac is a distinct brandy from the Gascony region, often more robust.
35
What are the grapes of Champagne?
Primary Grapes: 1. Chardonnay 2. Pinot Noir 3. Pinot Meunier The "Forgotten Grapes: 4. Arbane 5. Petit Meslier 6. Pinot Blanc 7. Pinot Gris
36
List 5 Single Malt Scotch which don't start with glen
1. Macallan 2. Ardbeg 3. Lagavulin 4. Balvenie 5. Talisker
37
List 3 Irish Whiskey's
1. Redbreast 2. Jameson 3. Bushmills
38
What is Swarm Service?
Swarm service is when multiple waiters in a fine dining restaurant coordinate to serve a table simultaneously, ensuring efficient, elegant, and seamless service.
39
Pappy Van Winkle’s Family Reserve 23 Year
pinnacle of the Van Winkle lineup, coveted for its rich, velvety profile—think caramel, oak, and dark fruit. (Scarced)
40
Buffalo Trace Antique Collection - George T. Stagg
Intense flavors of chocolate, spice, and molasses, thanks to its high proof (often 130-140+). (Scarced)
41
Blanton’s Gold
A higher-proof (103) version of the iconic Blanton’s Single Barrel, it offers a refined mix of vanilla, honey, and spice. The (Scarced)
42
Michter’s 20 Year Bourbon
Aged for two decades, this bourbon boasts deep complexity—think toffee, leather, and dried fruit. Michter’s small-batch ethos and quality control elevate its statues. (Scarced)
43
44
Pappy Van Winkle’s Family Reserve
15, 20, or 23 years Produced by Old Rip Van Winkle Distillery (in partnership with Buffalo Trace), Pappy is the gold standard of premium bourbon. Its wheated mash bill (using wheat instead of rye) creates a smoother, sweeter profile. Notes of honey, butterscotch, and toasted oak.
45
Buffalo Trace Antique Collection (BTAC)
George T. Stagg (high-proof, unfiltered), William Larue Weller (wheated), Eagle Rare 17 Year Released annually in tiny quantities, BTAC bottles are barrel-proof (often 120–140 proof) and aged 15–20 years. George T. Stagg, for example, is a bold, spicy powerhouse, while Weller offers velvety richness.
46
Blanton’s Gold or Straight From the Barrel
Blanton’s pioneered the single-barrel bourbon trend. The Gold (103 proof) and Straight From the Barrel (unfiltered, varying proofs) editions, originally for international markets, are prized for their robust caramel, vanilla, and fruit notes.
47
Four Roses Limited Edition Small Batch
Four Roses uses multiple yeast strains and mash bills, blending select barrels (often 12–20 years old) for annual releases. The result is floral, fruity, and spicy complexity.
48
Michters 20 Year or 25 Year Bourbon
Michter’s ultra-aged bourbons are rare, with the 25-year expression released sporadically in minuscule batches. Expect deep oak, dark chocolate, and leather notes. The brand’s meticulous barrel selection justifies the cost.
49
Old Forester Birthday Bourbon
Released annually to commemorate founder George Garvin Brown’s birthday, this single-barrel bourbon varies in age (10–14 years) and flavor. Its scarcity fuels its premium
50
Willett Family Estate Single Barrel
Willett’s small-batch and single-barrel releases, often aged 8–20+ years, come in distinctive bottles. High-proof options (100–130+ proof) Deliver intense cinnamon, cherry, and oak flavors.
51
Tell me about yourself
I’ve worked in hospitality for 18 years, including 10 years in fine dining, where I honed my skills in guest service and menu knowledge. I’m passionate about creating memorable dining experiences, which is why I’m excited to join Mastro’s.
52
Why do you want to work at Mastro’s?
Mastro’s stands out for its commitment to excellence in food and service. I’m drawn to the upscale environment and the opportunity to work with a team that delivers world-class experiences every night.
53
How do you handle a difficult guest?
I stay calm, listen to their concerns, and address them promptly—whether it’s adjusting an order or involving a manager if needed.
54
What do you know about wine or steak preparation?
I’m familiar with pairing reds like Cabernet Sauvignon with a rich steak like the bone-in ribeye, or a crisp Sauvignon Blanc with seafood. I also know Mastro’s steaks are wet-aged for 28 days and cooked in a 1,500-degree broiler, served sizzling on 450-degree plates.
55
How do you upsell without being pushy?
I suggest items based on the guest’s preferences—like recommending the seafood tower for a special occasion or the butter cake to cap off a meal—making it feel natural and tailored.
56
Describe a busy night you’ve worked.
During Houston restaurant week, we were short staff, I managed a 10-table section, prioritized orders, and kept guests happy by staying organized and communicating with the kitchen. We turned tables efficiently without sacrificing service.
57
Iced Seafood Tower
Alaskan King crab legs, Maine lobster, colossal shrimp, and Oysters (often Blue Point or Kumamoto, depending on season). Served over crushed ice with a dry-ice base for a misty, theatrical effect.
58
Steak Cooking Process
All steaks are USDA Prime, wet-aged for 28 days (enhancing tenderness and flavor), broiled at 1,500°F, and served on 450°F plates with sizzling clarified butter poured tableside. Guests can request doneness from rare (cool red center) to well-done (no pink).
59
Bone-In Filet (12 oz. or 18 oz.)
Center-cut tenderloin with T-bone intact for added depth; the 18 oz. is a Houston standout for its size and flavor.
60
Double-Cut Porterhouse (48 oz.)
Combines tenderloin and strip, carved tableside for 2-4 people. Weighs ~3 lbs. pre-cook. $130-$150
61
Tomahawk (40 oz.)
30-inch rib bone, frenched for elegance, often served with bone marrow butter (+$15).
62
Japanese A5 Wagyu
Authentic Kagoshima Prefecture Wagyu, highest marbling grade (BMS 10-12). 4 oz. strip (~$100+) or hot stone-seared (cooked tableside on a sizzling stone). Intensely buttery, almost melt-in-your-mouth—pitch it as a bucket-list item.
63
Steak Enhancements
Truffle butter, gorgonzola crust, peppercorn sauce, or Oscar-style (crab, asparagus, béarnaise).
64
Lobster Mashed Potatoes
Yukon Gold potatoes, heavy cream, butter, and ~4 oz. of sweet lobster meat per order. $45-$50—upsell it as a “steak’s best friend.”
65
Mastro’s Signature Warm Butter Cake
Dense vanilla cake, caramelized sugar top, baked to order (15-20 min wait), served warm with vanilla ice cream, whipped cream, and an orange slice. Buttery, sweet, slightly crisp exterior—guests rave about it.
66
Describe the difference between Blue Point and Kumamoto Oysters
Blue Point oysters (East Coast) are mild, briny, and meaty. Kumamoto oysters (West Coast, Japanese origin) are small, sweet, and creamy. Blue Points suit bold tastes; Kumamotos offer delicate flavor. Both great raw; Blue Points also good cooked.
67
List 4 High Rye Whiskeys
1) WhistlePig Boss Hog X - 100% rye, barrel-proof, spicy with fruit notes. 2) Michter’s 10 Year Rye - 51%+ rye, smooth spice and oak. 3) High West Midwinter Night’s Dram - 95% rye blend, port-finished, rich and bold. 4) Pappy Van Winkle 13 Year Rye - 51%+ rye, rare, elegant spice.
68
Which grape is Vouvray France known for?
Vouvray, in France’s Loire Valley, is famous for Chenin Blanc, yielding dry, sweet, and sparkling wines with apple and honey notes.
69
Which Wines North Rhone Valley France Known For?
The North Rhône Valley in France is famed for Syrah-based red wines and whites from Viognier, Marsanne, and Roussanne. Key reds include elegant Côte-Rôtie, powerful Hermitage, rustic Cornas, and approachable Saint-Joseph and Crozes-Hermitage. Whites shine with lush Condrieu (Viognier) and rich Hermitage Blanc (Marsanne/Roussanne). These steep, granite slopes produce distinctive, world-class wines.
70
Which Wines South Rhone Valley France Known For?
Southern Rhône Valley is known for Grenache, Syrah, and Mourvèdre reds, like Châteauneuf-du-Pape, plus Tavel rosés and whites from Grenache Blanc.

Mastros MISCELLANEOUS (1 decks)

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