All burgers med well 'set' let tom. Auto ayu - cleaver, ribeye, filet mig. Steak tips chopped steak grilled op gravy. Ribeye traditional/cajun. Flat iron garlic butter. Shrimp - sa... All burgers med well 'set' let tom. Auto ayu - cleaver, ribeye, filet mig. Steak tips chopped steak grilled op gravy. Ribeye traditional/cajun. Flat iron garlic butter. Shrimp - sautéed, scampi, fried. Whitefish baked/hand battered. Chix filet grilled BBQ, Italian mar, crispy buff. Salmon red pink no pink grilled sweet chili, blackened. Tips 6oz - chopped steak 8oz. Filet mignon 6oz - flat iron 8oz. Cleaver cut 10oz - ribeye 20oz. Chopped steak is 80% lean and 20% pat. Rare - raw, warm inside, very juicy. M. rare - dark red hot inside, very juicy. Medium - reddish-pink, fully cooked, juicy. M. well - few traces of pink, not as juicy. Well - no red or pink, little juice. Cleaver cut is a sirloin. Ribeye is from the rib. Filet mig is from the tenderloin. Flat iron is from the shoulder (clod). All seafood are 10F individually quick frozen for freshness and to lock in flavor. Sauté's all broiled seafood on high heat quick pan. Maryland style crab cakes premium lump crab meat with old bay and various spices.

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Understand the Problem

The question seems to involve a menu or guidelines for cooking and preparing various types of food, particularly meats and seafood, along with their cooking specifications. It outlines preparation methods and defines terms related to meat doneness.

Answer

A menu list of steaks, seafood, and burgers with descriptions.

The note contains a menu or list of food options with descriptions of meat cuts and cooking styles, including steaks, seafood, and burgers.

Answer for screen readers

The note contains a menu or list of food options with descriptions of meat cuts and cooking styles, including steaks, seafood, and burgers.

More Information

The note provides details about different cuts of meat, their origins, preparation styles, and cooking levels, like medium-well or rare. It includes burgers, various steak cuts, seafood options, and side notes about cooking and preservation techniques.

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