PF Changs
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describe the 3 trio sauces
when is it brought out -
soy sauce-replaces salt
chili oil-replaces pepper
white viniger-enhances tartness
Bring trio at greet - When is the special sauce made?
- Before the food arrives
- Who prepares the special sauce?
- the server
- Is the special sauce prepared the same for every table
- No
- What tables get special sauce?
- All of them
- 5 ingredients in the hot and sour soup
- chicken strips, woodear mushrooms, silken tofu, bamboo shoots, chicken broth
- Can a guest alter the ingredients in the Hot and Sour Soup
- No, it is pre-made
- Name six ingredients in the Wonton Soup
- Chicken,Pork Wontons,shrimp,water chestnuts and white mushrooms, spinach
- Can a guest alter the Wonton soup in any way, including the bowl its served in?
- They can alter the ingredients but not the size of the bowl
- Name 4 ingredients inside the Crab Wontons
- Rock Crab,Cream Cheese,Fried Wonton Skin, Garlic, Ginger
- How many Crab Wontons per order?
- 6
- Describe the sauce and veggies served with Crab Wontons.
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Julienne Carrots and cucumbers tossed in Potsticker Sauce.
Spicy Plum Sauce served on the side. (plum sauce,crushed red pepper, water) - Name 4 ingredients in the Peking Dumplings
- Pork, Ginger, Green Onions, Nappa Cabbage
- Name 4 ingredients in the Shrimp Dumplings
- Shrimp, Ginger, Green Onions, Carrots
- Name 4 ingredients in the Vegetable Dumplings
- 5 spice tofu, bamboo shoots, ginger, green onions
- Describe the sauce for the Peking Dumplings
- Potsticker Sauce-soy sauce chili oil, white vineger, water, sugar, sesame oil, green onions
- Describe the sauce for the Shrimp Dumplings
- Shrimp Dumpling Sauce-chili paste, cilantro, ginger, soy sauce, sugar, water, white vineger, green onions
- Describe the sauce for the vegetable dumplings
- Potsticker Sauce-soy sauce, chili oil, white vineger, water, sugar, sesame oil, green onions
- Name 3 differences between Northern Style Spare Ribs and the Chang's Spare Ribs
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-Northern Ribs are served dry
Changs Ribs with BBQ sauce
-Northern Ribs have a side of 5 spice powder
Changs have a side of pickled
red cabbage slaw
-Changs Ribs are garnished with sesame seeds - What is the Garnish for the Chang's Spare Ribs, and what is served on the side of the plate
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Sesame Seeds
Pickled Red Cabbage - Describe in detail what is served on the side of the Northern Style Spar Ribs
- 5 spice powder (cassia bark, cloves, star anise, sichuan peppercorn and fennel), salt, and white pepper
- What are the 5 main ingredients in the Chicken Lettuce Wraps
- Chicken, Black Mushrooms, Green Onions, Water Chestnuts, Rice Sticks
- Describe the Chicken Lettuce Wraps as you would to a guest.
- This is our most popular appetizer, the minced chicken mixture is stir-fried and place on a bed of crispy rice sticks. It is eaten like a chinese taco with the lettuce cups.
- Describe what sauce comes with the salt and pepper calamari.
- chili bean sauce-Chee Hou sauce, chicken stock, chili paste, cornstarch, garlic, ground bean sauce, rice wine, sichuan sauce, sugar and white vineger
- Explain how the salt and calamari is prepared and served
- Dusted in potato starch and tossed in the wok with course salt and pepper and green onions. The strips are placed on a bed of rice noodles.
- What type of lettuce mix do we use for all salads that contain lettuce.
- Red Leaf, Iceburg, Boston Bibb
- List at least six ingredients in the Oriental Chicken Salad.
- lettuce mix, shredded chicken breast, carrots, cucumber, jicama, snap peas
- Describe the dressing that goes in the Oriental Chicken Salad
- Changs House Vinaigrette, a light vingaigrette dressing
- List at least six ingredients in the Warm Duck Spinach Salad
- Spinach, Duck, red bell pepper, crispy rice noodles, almonds, pea sprouts, Mandarin oranges
- Describe the dressing that goes in the Warm Duck Spinach Salad
- Slightly warmed citris soy dressing.
- List at least 6 ingredients in the Beef a la Sichuan
- Beef, sesame oil, carrots, celery, Chang's sauce, chili paste, dark sauce, green onion
- Explain how you educate the guest about beef a la sichuan
- Tell them it is one of the spiciest dishes on the menu, and that the beef is cooked until very crisp.
- What are the three seafood choices when ordering sichuan from the sea?
- scallops, shrimp, or calamari
- Describe how the cantonese roasted duck is prepared and presented on the plate.
- Marinated for two days, then hung in our duck oven and roasted until crisp. Served with a side of hoisin sauce and plum sauce. Also Lotus buns are served alongside the duck.
- What two vegetables are placed on either side of the cantonese roasted duck?
- Julienne cucumbers and green onion
- What other 3 items are served with the cantonese roasted duck
- Hoisin Sauce, Plum Sauce, Lotus Buns
- Explain the difference in texture of the double pan fried noodles, lo mein, and chow mein.
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Chow Mein- soft egg noodles
Lo Mein- noodles are seared to make the crispy
Double Pan Fried- Noodles are cooke crisp to a dark brown, pancake style. - List the ingredients in the Lo Mein
- Egg Noodles, carrots, celery, bok choy, black mushrooms, yellow onions, bean sprouts, green onions
- What type of noodle is used in the singapore Street Noodles?
- Rice Noodles
- List at least 6 ingredients in the singapore street noodles
- rice noodles, chicken, shrimp, carrots, cabbage, tomatoes, green onions
- Describe the unique flavor of the Singapore Street noodles
- They have a unique tart and spicy flavor.
- What two things accompany the mu shu dishes
- chinese pancakes, and a side of hoisin sauce
- Excluding the meats what are the 4 main ingredients in Mu Shu dishes?
- woodear mushrooms, cabbage, dark sauce, bamboo strips
- Describe how Mu Shu dishes are presented to our Guest.
- Mu Shu arrives with Hoisin sauce and chinese pancakes, the server wrap the Mu Shu's for the guest.
- List 5 ingredients and describe the flavor profile of the Spicy Gound Chicken and Eggplant.
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Chicken, Japanese eggplant, Changs sauce, Dark Sauce, Chicken Stock
Tart and Spicy - What are the vegetables in the Cantonese Scallops or Shrimp?
- snow peas and yellow chives
- How would you describe Cantonese Scallops or Shrimp to a Guest?
- A mild dish, good if the guest does not like spicy food.Yellow chives add a wonderful flavor to the dish.
- Describe the vegetables and how they are prepared in the Oolong Marinated Sea Bass
- The baby corn and spinach are wok tossed and seasoned with Dark sauce.
- Describe how the Sea Bass is cooked.
- Cut into 8oz portions and marinated in oolong tea for several hours, then broiled until the top is golden brown and the center is light and tender.
- Describe the flavor profile of the Mango Chicken
- A light sweet and tangy flavor, the sriracha adds a spicy kick to this dish.
- List at least 6 ingredients in the Mango Chicken
- Chicken, bean sprouts, carrots, garlic, ginger, mango diamonds, mango sauce
- Give at least 5 ingredients in the Pin Rice Noodle soup.
- Pork meatballs, shrimp, pin rice noodles, bean sprout, chili paste
- Describe how the prok dumplings are prepared in the Pin Rice Noodle soup.
- Made with the same mixture as the pork wontons in the wonton soup and peking dumplings.
- Describe the flavor of the Pin Rice Noodle soup.
- It has a very strong spicy and tart flavor profile.
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How many different types of hot tea do we carry?
Give a brief description of each. -
Citrus Spice-decaffeinated, blend of fruits and citrus spices
White Tangerine-scent of tangerines light fragrent
Tropical Green-light tea with flavors of pineapple and citrus peel
Organic Green-rich in anitoxidants, plum like flavor
Sweet Ginger Peach-decaffeinated, sweet with hints of peach
Dragon Eye Oolong-full bodied tea, bold flavored tea