Burton's Grill Server Test 2010

Card Set Information

Author:
lbeebe
ID:
38600
Filename:
Burton's Grill Server Test 2010
Updated:
2010-10-02 15:53:06
Tags:
Burton\'s Grill server test
Folders:

Description:
Burton's Grill 2010 server test
Show Answers:

Home > Flashcards > Print Preview

The flashcards below were created by user lbeebe on FreezingBlue Flashcards. What would you like to do?


  1. Ingredients and Prep

    Spicy Chicken Dip
    • Grilled Chicken
    • Blended w/ Gorgonzola Cheese Crumbles
    • and Ranch Dressing
    • Topped w/ Colby Jack*
    • and Cheddar Cheese * baked golden brown
    • crispy Tortilla Chips
  2. Ingredients and Prep

    Grilled Stuffed Zuchinni
    • five slices grilled Zuchinni
    • stuffed w/ garlic and herb cream cheese
    • topped w/ Tomato sauce
    • American Grana Cheese
  3. Ingredients and Prep

    Sauteed Shrimp
    • 3.5 oz fresh Rock Shrimp
    • clarified butter,
    • garlic,
    • white wine,
    • grill seasonings
    • white flour
    • feta cheese
    • clam juice
    • diced tomatoes
    • fresh spinach
    • fresh oregano
    • kalamata olives
    • grilled ciabatta toast points
  4. Ingredients and Prep

    House Salad
    • Romaine hearts
    • Iceberg lettuce
    • halved Grape Tomatoes
    • chopped Red & Yellow Peppers
    • chopped Applewood Smoked Bacon
    • seeded english Cucumbers
    • tossed in mustard vinnegrette dressing
    • Gorgonzola blue cheese crumbles
  5. Ingredients and Prep

    Marinated Mediterranean Salad
    • diced Romain lettuce
    • diced Cukes
    • halved Grape Tomatoes
    • diced Red & Yellow Peppers
    • diced red onions
    • Vermont feta cheese
    • Green & kalamata olives
    • tossed in OreganoVinaigrette
  6. Ingredients and Prep

    BBQ Chopped Chicken Salad
    • diced Grilled Chicken
    • chopped Romaine
    • chopped Iceberg
    • halved Grape Tomatoes
    • Applewood Smoked Bacon
    • grilled Corn
    • Black Beans
    • shredded Cheddar cheese
    • fried corn Tortilla chips
    • diced Red Onions
    • BBQ Ranch Dressing
  7. Ingredients and Prep

    California Chicken Sandwich
    • 5 oz grilled Chicken Breast
    • Bronzing seasoning
    • cure 81 Ham
    • Pepper Jack cheese
    • Ciabbatta bread
    • Chipotle Mayo
    • Avocado cream
    • hand cut Fries
  8. Ingredients and Prep

    Seasame Crusted Tuna
    • 4 oz sushi grade Saku Tuna
    • Wasabi
    • Black and White Sesame seads
    • pickled Ginger
    • English Cucumber Salad - (red & jalepeno peppers, rice wine vinegar)
    • drizzled Ponzu (citrus soy sauce)
  9. Ingredients and Prep

    Steak Sandwich
    • 6 oz grilled Filet Steak Tips
    • bronzing seasoning
    • Butter
    • Carmelized onion
    • 1 slice provolone
    • grilled ciabbatta bread
    • side BBQ Ranch
    • hand cut French Fries
  10. Ingredients and Prep

    Salmon Picatta
    • 9 oz pan seared salmon medallions
    • capers
    • lemon juice
    • clarified butter
    • garlic
    • shallots
    • white wine
    • 7 oz angel hair pasta
    • cream reduction
    • chives
  11. Ingredients and Prep

    Haddock Imperial
    • 8.5 - 9 oz Haddock
    • grill seasoning
    • Crab Imperial: - crab meat, aloueete cream cheese, cheddar cheese, red onion, red peppers, asparagus, mayo
    • Ritz cracker crumbs
    • Panko bread crumbs
    • Lemon thyme butter
    • chives
  12. Describe to a Guest

    Swordfish Risotto
    Bronzed swordfish over creamy risotto with fresh corn, snap peas, shrimp and crabmeat in a delicate lemon butter sauce.
  13. Describe to a Guest

    Pan Seared Scallops
    Pan seared scallops over fresh creamed corn with applewood smoked bacon, red peppers and a toach of jalepeno
  14. Describe to a Guest

    Salmon Burger
    Pan seared Salmon burger (with diced onions, fresh dill, dijon mustard and lemon juice) on a griddled bun with lemon ailoi, sheddred lettuce and sliced tomato, served with our cole slaw.
  15. Describe to a Guest

    Beet Salad
    chopped red beets roasted & tossed in our mustard vinaigrette layered with goat cheese, borretane onions and candied walnuts. Topped with micro-greens and garnished with our mustard vinegrette dressing.
  16. Describe to a Guest

    Haddock Sandwich
    6 oz. of buttermilk battered fresh haddock, lightly fried and served on a griddled roll with a side of burtons' tartar sauce, your choice of letuce tomato and onion, and cole slaw.
  17. Describe to a Guest

    Philly Spring Rolls
    tender diced sirloin, onions, provolone and american cheese, hand wrapped and fried, served with onion rings and a zesty dipping sauce
  18. Describe to a Guest

    Wedge Salad
    1/4 wedge of iceberg lettuce cut in half. Topped with creamy roqufort dressing, blue cheese crumbles, chopped applewood smoked bacon, grape tomatoes, and diced red onions. Drizzled with a balsamic reduction
  19. Describe to a Guest

    Crab Cakes
    Two 4 oz jumbo lump, house made crab cakes with red pepper, red onion, and seasonings, dusted with panko bread crumbs and pan seared. Served with a side of Burton's remoulade sauce, seasonal veggitables and your choice of baked potato or herbed rice.
  20. Describe to a Guest

    Pan Seared Chicken & Wild Mushroom Ravioli
    5 oz of chicken medallions pan seared with asparagus & crimini mushrooms served with fresh mushrrom ravioli in a rich sherry cream sauce, topped with chopped chives
  21. Describe to a Guest

    Lobster and Shrimp Pasta
    5 jumbo shrimp and 3 ozs of knuckle/claw lobster meat sauteed with sugar snap peas, fresh tomatoes, seasonings, reggiono parmesan cheese and a touch of light cream, served over a bed a of linguini
  22. Describe to a Guest

    Tuscan Brick Chicken
    10 oz of all natural chicken breast seasoned and seared under a brick, served over our creamy rissotto with baby carrots, snap peas and a natural au jus
  23. What questions would you ask a guest that ordered the Burton's Classic Cheeseburger? (5)
    • 1) Temp: R, MR, M, MW, W
    • 2) Cheese: American, CHeddar, Swiss, Prov, Pepper Jack, Manchego, Blue Chz crumbles
    • 3) LTO
    • 4)Condiments: ketchup, mustard, mayo
    • 5) French fries as a side?
  24. List each of Burton's childrens menu items and their accompaniments:
    • Grilled chicken - rice & veggies
    • Cheeseburger - french fries & pickle chips
    • Chicken fingers - french fries
    • Grilled Cheese - french fries & pickle chips
    • Linguini - Butter or TS with cheese
  25. What questions would you ask if someone ordered a FILET MIGNON?
    • 1) Temp
    • 2) Sides: herbed rice, baked potato, spicey cuke salad, cole slaw, veggitable of the day, asparagus, onion rings, french fries
    • 3) Toppings: sauteed crimini mushrroms, carmalized onions, or buttermilk blue chz crumbles
  26. What are the five red meat temps and their discriptors?
    • R- cool red center
    • MR - warm red center
    • M - hot pink center
    • MW - touch of pink
    • W - cooked throughout
  27. What temp do we serve salmon?
    Medium - bright pink center
  28. At what temp do we serve scallops?
    Medium rare - with a slight glisten in the center
  29. List each of burtons desserts and the propper utensil:
    • 1) Key lime pie - fork
    • 2) Creme brulee - spoon
    • 3) Hot fudge sundae - spoon
    • 4) Warmed Chocolate Torte - Fork
    • 5) Apple Crostata - spoon
  30. SIDESSSSS
    • hand cut french fries
    • herbed rice
    • seasonal vegitables
    • spicey cucumber salad
    • baked potato (4 pm)
    • fresh asparagus 1.95 up charge
    • onion rings 1.95 up charge
  31. INGREDIENTS

    Pear Blossom Martini
    • grey goose la poire,
    • lillet liquor,
    • pear nectar,
    • white and red cranberry juice,
    • lime juice,
    • lime garnish
  32. INGREDIENTS

    Grey Goose Le Citron Cosmopolitan
    • Grey Goose le citron
    • cointreau
    • cranberry juice
    • lime juice
    • lime garnish
  33. INGREDIENTS

    Blueberry Squeeze
    • Stoli Blueberri,
    • blueberry juice
    • lemonade,
    • sugar rim
    • 3 blueberry garnish
  34. INGREDIENTS

    Razztini
    • Stoli Raz
    • chambourd
    • 3 razberry garnish
  35. DRINK SPECIALS

    seasonal martini, 100th wine, seasonal beer
    • 1) Black cat martini
    • 2)
    • 3) Sams Oktober fest
  36. List Cab Sav by the glass:
    • sycamore lane
    • hess select
    • rodney strong
    • earthquake
  37. Chianti by the glass
    Cecci
  38. Malbec by the glass
    Norton
  39. Merlot by the glass:
    • Sycamore Lane
    • Kenwood Yalupa
  40. Pinot Nior by the glass:
    • MacMurray Ranch
    • Jargon
  41. Shiraz/Cab blend by the glass:
    Penfolds
  42. Red zinfindel by the glass
    Folie a deux
  43. Chardonay by the glass:
    • Sycamore lane
    • Hess select
    • Rodney strong
    • Clos du bois reserve
    • sonoma cutrer
  44. Pinot grigio by the glass
    lagaria
  45. pinot gris by the glass
    montinore
  46. sav blanc by the glass
    oyster bay
  47. reisling by the glass
    Dr. L
  48. White zin by the glass
    sycamore lane
  49. How many wines are served by the glass?
    • red - 12
    • white - 10
  50. Burton's fried items breaded with ______ & ______ and fried in _________ oil
    • buttermilk
    • seasoned flour
    • soy **alergy
  51. Grilled chicken on any salad is served ________
    hot
  52. A guest could top their ceasar with what protiens?
    • 1) chx
    • 2) crab cake
    • 3) scallops
    • 4) shrimp
    • 5) filet tips
    • 6) salmon
  53. CHEESES for the burgers:
    • American
    • Cheddar
    • Provolon
    • Swiss
    • Pepper Jack
    • Manchego
    • Blue Chees Crumbles
  54. When a gluten free guest is at your table, what is the correct protocol to follow in handling the guest?
    alert the manager on duty and the kitchen staff
  55. The filet is ________ onces and topped with _________ & __________ butter.
    • 9 oz
    • worcester and herb butter
  56. The ribeye is _________ onces and topped with ____ & ____ butter
    • 14 oz
    • carmelized onion & sage butter
  57. The NY strip is ___ onces
    14
  58. The burger is _______ onces
    8 oz
  59. If a fish is grilled it will be brushed with a _________ _________ butter
    lemon thyme
  60. If a guest is alergic to nuts you should caution him/her against ordering the ________, ___________, and for dessert __________, _________or _________
    philly steak spring rolls, beet salad, key lime pie, warmed chocolate torte, hot fudge sundae
  61. Burtons fresh catch may be prepared:
    • grilled
    • bronzed
    • pan seared
    • or fried
  62. If a guest tells you he she is a veggie, reccomend:
    • beet salad,
    • grilled stuffed zuchinni
  63. Burton's coffee drinks are served with a __________ rim and ______________
    • cinnemon sugar
    • whipped cream
  64. THE SEVEN DEFINING PRINCIPLES:
    • 1) INTEGRITY - to value or fellow staff, community, and guests
    • 2) INITIATIVE - accountable for our actions
    • 3) KNOWLEDGE - creative and resourcefull in problem solving
    • 4) QUALITY - fresh ingredients, attention to detail, above and beyond the call of duty
    • 5) TEAMWORK - shared goals & flexibility
    • 6) BALANCE - lead a balance lifestyle to maintain our enery and anthusiasm
    • 7) FUN - create a fun environment with good manners and passion

What would you like to do?

Home > Flashcards > Print Preview