Restaurant Notes - caelum1infernum

What is chowder?
Creamy soup based

• Rich creamy soup with seafood or chicken
  base salt, pork, bacon mix vege onions, celery and potatoes

• Manhattan clam chowder - tomato base

Soup based

• Tom Yum - lemongrass, kaffir lime leaves, fish sauce, chiles and shrimp (can use other meats as well) (My favourite in Malaysia)

Cream based

• Leek and potato soup - potato and leek broth usually chicken with heavy cream. potatoes cooked in broth, leek is sauteed.

Salads

• Kale - edible leaf - color green or purple - usually on salads to make the salads colorful.

Salmon

• fish bright orange to red color meat - oily, protein & omega 3 rich - Japan eat it raw and it's called sashimi (surprisingly delicious)

Quinoa - flower plant - edible seeds - fiber and protein rich. (Quinoa is like rice but ITS NOT!)

Ceasar Salad

• Green salad - Romaine lettuce, croutons (Bread, olive oil or melted butter with salt, pepper and garlic powder) lemon juice on top of the salads, olive oil, egg, Worcestershire sauce, anchovies, garlic, Dijon mustard, Parmesan cheese, and black pepper. (croutons added to have that crunchy munch so you don't feel like you eating grass all the way)

Carpaccio

• thinly sliced meat or fish and pounded to make it thinner and softer on your tongue. - Served Raw (but due to some countries have strict Law some restaurant have to blow torch the meat before serving to get rid of the harmful bacteria on the raw meat.)
• served as appetiser
• usually served with lemon, olive oil and parmesan cheese
• or served with lemon, vinegar, salt and pepper.

Cold Cuts

• Precooked or Cured meat
• Cured meat is food preservation salted to remove moisure and preserve food longer.
• Pre-cooked means cook in advance so the cooking time when customers order cut down in half or more.

These notes I always do is to learn or refresh my memories on certain menu with any company that I will work with or the company I'm currently work with. It's good to always check or learn from the internet and make it as short as possible and also put your thoughts and your own words so its simpler for you to learn and to answer any questions that being asked by the customers. trust me I always forget and the questions something is quite crazy. especially these days with the rise of picky eaters. If you work in a restaurant or have fine dining experience im sure you understand the difficulty we faced on a daily basis.

But the Good side to all this picky eaters is that we the workers has to improved our knowledge into a connoisseur we become an expert on our work and the level of respect we receive is quite high.

Believe me that I am not even near the top of other excellent connoisseur out there. I do want to be one of the top in the future I might reach it soon let's see how much we need to give time to learn more the more time we invest on certain things we become better at it all boils down to time invested.

Anyway hope you enjoy this random restaurant tips see you on the next post.

Picture made with canva.