Earls Kitchen Operations and Recipe Manual Flashcards

A comprehensive set of vocabulary flashcards covering Earls' food charter, kitchen safety, technical cooking specifications, and signature menu item standards.

Earls Food Charter

A mission statement emphasizing globally inspired food, consciously sourced ingredients, rigorous testing, and world-class chef training.

Confidentiality Statement

A policy stating all company recipes and specs are proprietary and must be held confidentially by employees.

Mise en Place

The first step of Finesse, ensuring every station is stocked with perfectly prepared food and is clean and organized for service.

The Paint (Finesse Step 6-8)

Guidelines for plating that include framing food within the plate rim, using delicate garnishes, and ensuring artistic presentation.

Under-salted food

Food that tastes bland; salt should be used to enhance flavor, tenderize texture, and render fat without dominating the dish.

Seasoning Height

The practice of seasoning from at least $10\text{"}$ above food to allow granules to fall naturally and spread evenly.

$165^{\text{∘}}\text{F}$ ($73.9^{\text{∘}}\text{C}$)

The minimum internal temperature for all poultry and the required temperature for reheating cooked products.

$160^{\text{∘}}\text{F}$ ($71.1^{\text{∘}}\text{C}$)

The minimum internal temperature for ground beef, including burger patties cooked to medium-well.

$145^{\text{∘}}\text{F}$ ($62.8^{\text{∘}}\text{C}$)

The minimum internal temperature for cooked seafood, eggs, and pork.

HACCP Yellow Cutting Board

Specifically designated for the preparation of chicken and poultry.

HACCP Red Cutting Board

Specifically designated for the preparation of pork and beef.

HACCP Green Tongs

Used on all line stations for all applications of ready-to-eat foods.

Vegan CCP (Critical Control Point)

Rule stating all vegan dishes must use specific equipment and tools to avoid contact with animal products or byproducts.

VITO Fryer Oil Filtration

An $8\text{-minute}$ cycle process used to filter fryer oil between $200^{\text{∘}}\text{F}$ and $350^{\text{∘}}\text{F}$ to maintain food quality and reduce oil waste.

Gradient Cooking

A setup where grill bars are sloped downwards toward the cook, creating higher ambient temperatures at the raised end for steaks.

Infrared Broiler

A high-heat equipment reaching up to $1600^{\text{∘}}\text{F}$ where gas flame heats ceramic radiators that radiate heat downwards onto food.

Blotting (Steaks)

The process of using paper towels to absorb excess purge from steaks to ensure proper caramelization and seasoning adherence.

Blue Doneness

Steak that is caramelized on the outside and remains bright red throughout with a loose hand feel; internal temperature of approximately $105^{\text{∘}}\text{F}$ in Canada.

Medium Well Doneness

Steak that is caramelized on the outside with a slight hint of pink, feeling similar to the thumb touching the ring finger.

Baja Fish Tacos

Cod prepared with a fish beer batter, served on flour tortillas with avocado dip, green cabbage, chipotle mayonnaise, and jalapeno pineapple salsa.

Nashville Hot Spice

A seasoning mix of hot spice and chipotle cayenne oil used to coat buttermilk marinated fried chicken thighs.

Confit Garlic Butter

A flavor enhancer that must be labeled with a discard time of $4\text{ hours}$ once held between $41^{\text{∘}}\text{F}$ and $135^{\text{∘}}\text{F}$.

Salsa Roja

A sauce served with tacos and spiced tortilla chips that must be well-stirred before serving.

Citrus Soy Sauce

A sauce used for Steaks and Sushi or Crispy Vegan Tofu, providing flavor through acidity and salt.

Summer Medley

An oven-roasted or pan-fried side dish consisting of summer squash, carrots, and beets tossed in lemon vinaigrette and fresh herbs.