1. Menu Terms

2. Vinaigrette Sauce commonly used on __________________ _______. Comprised of oil and acid, such as vinegar or _______________

3. Lettuce ________ (usually used in Caesar Salads) ________ Boston Leaf

4. Scallions Also known as ______________________. Tend to be ___________ than other onions. Used in many Asian recipes. Diced scallions are often used in soups and seafood dishes.

5. Croissant The French word for ______________. A rich, flaky ________________ Shaped as a crescent with a crisp texture on the outside, flaky and layered in the center.

6. A _______ roll that is used for sandwiches Kaiser Roll

7. Filet A piece of meat, fish or poultry which is ___________ or has had all the __________ ___________

8. NY Strip One of the ______________ beef steaks on the market. Cut off of the back of the cow from the ____________. Consists of a muscle that does little work, so it is particularly tender.

9. Prime Rib Cut of beef taken from the _____ ___of cattle. Such tender cuts usually come from the least used muscles. Richly _____with fat.

10. Rib Eye Rib-eye steak is a boneless cut from the rib section. The _______ in its name refers to the round cross- section of a muscle that is not well exercised, so rib- eye steak is very_______.

11. Sirloin The _______ part of the loin of beef. This cut is near the hip, thus a little ______ tender but still excellent for roasting

12. Cuts of Beef

13. Meat Temperature

14. Alfredo Pasta _________ Originally consisting of _________, _________, and parmesan cheese. Modern versions add garlic, peas.

15. Marinara Sauce for pasta. Contains ______, garlic and ______

16. Pastas _________ Fettuccini Tortellini

17. Hot Brown Chef Fred K. Schmidt at the Brown Hotel in Louisville, Kentucky, created The Hot Brown sandwich in 1926. The band played late, taking a break around midnight. People would retire to the restaurant for a bite to eat. Bored with the traditional ham and eggs, Chef Schmidt, created the Hot Brown.

18. Cheese Blue Cheese semi-soft cow's milk cheese characterized by ____ ____of mold and a very strong aroma. Feta Cheese A classic _____ _____ cheese, usually made with sheep's milk. It's crumbly, and has a _____flavor.

19. Quesadilla Flour tortilla turnover. Usually stuffed with _______, then toasted, _______ or _______.

20. Wasabi Wasabi Japanese green ___________ powder. Made into Wasabi Paste by stirring in water. Used for dipping sauce with soy sauce when eating __________

21. Sushi Rice rolled with _______, fish, or ______, Wrapped in nori (thin sheets of dried __________) and sliced into rounds.

22. Shrimp Cocktail Usually eaten as an _____________. Shrimp is cooked, peeled and _________. Served with sauce.

23. Mahi Mahi Also known as _________ __________ Not related to the dolphin mammals.

24. Surf and Turf Main course which combines __________ and ________ Usually __________ and _________.

25. Wines White Zinfandel "Blush" wine Usually from __________ Simple and often slightly _______ Chardonnay World's most well-known _____ wine grapes. "Chardonnay" has become almost synonymous in the mass market with a generic “ glass of white wine. ” Chablis Excellent _________, full- flavored, white wine made from Chardonnay grapes Merlot Very good ______-wine grape. Smooth and mellow red wine.