Food Training Manual Flashcards

Vocabulary flashcards based on the Kairos Food Training Manual, covering Greek terminology, culinary techniques, and specific dish components.

Kairos

A Greek term meaning 'feeling at the right place, at the right time,' creating the perfect atmosphere for everything to effortlessly fall into place.

Operations Charge

A 20% fee added for venue operations and service team compensation; it is not considered a gratuity.

Horiatiki

A Greek salad made with Kumato tomato, cucumber, aged PDO feta, mountain oregano, kalamata, and olive oil.

PDO

Protected Designation of Origin, referring to the aged feta cheese used in the Greek salad.

Tzatziki

A dipping sauce made of cucumber, Greek yogurt, dill, garlic, mint, lemon juice, cayenne pepper, salt, and olive oil.

Frito Misto

An appetizer featuring calamari and prawns with a turmeric-piquillo emulsion and lemon.

Arancini

Fried risotto balls mixed with truffle pate, truffle cream, parmesan, and butter, served with truffle aioli.

Aburi

A style of preparation meaning 'torched,' used for the Miyazaki Wagyu in the A5 Wagyu Maki and the Wagyu Brioche.

Carpaccio di Wagyu al Pepe Nero

Australian wagyu beef with MS 8/9 marbling, served with mustard vinaigrette, Sicilian olives, capers, parmigiano, and harissa aioli.

Bomba

The specific type of rice used in both the Sea and Land versions of the Casa Neos Paella.

Saffron Aioli

A condiment served specifically with the Casa Neos Paella - Sea.

Ararat

A spice used in the marinade and seasoning for the 8 oz. Wagyu Beef Skirt Steak.

Mojo Rojo

A sauce containing piquillo pepper, spicy harissa, smoked paprika, sherry vinegar, olive oil, cumin, garlic, and salt, served with the beef tenderloin and ribeye.

Pomme Pont Neuf

Potatoes that are confit in duck fat and fried twice, seasoned with salt and Casa Neos spice.

Chermoula

An herb-based sauce and sumac emulsion served with the Maine Lobster Tempura.

Romesco

A sauce serving as a base for charred broccolini, made of red bell peppers, Roma tomatoes, garlic, chickpea flour, blended oil, and sherry vinegar.

Calisson

A style of ice cream featuring orange juice, Greek yogurt, almond paste, and candied cantaloupe.

Pastilla

A traditional Moroccan sweet pastry that can also be savory, used in the Mille-Feuille dessert.

Gelato vs. Ice Cream

Gelato does not contain eggs and has a lower fat content, whereas ice cream includes eggs and higher fat.