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How to discern ingredients used in dishes?

post #1 of 5
Thread Starter 
Hello everyone this is my first thread here. And, I know, by the title the subject is very broad but what I'm looking for in particular is how to be able to tell if a sauce has any butter in it? Does the sauce usually have a different texture to it? Does it look different from say a salad dressing? If so, how does it differ?

I suppose what I'm trying to say is how do sauces that incorporate butter look/taste? And how can one tell that butter is used?

The reason why I ask is because A customer came into my work place and asked if a sauce had butter in it and I had no Idea so I had to ask the kitchen staff, which to me is not a big deal since I don't work as a server, but I feel ruins the integrity of the restaurant since I personally am not throughly informed of my restaurants recipes

Thanks a lot in advance!!!
post #2 of 5

You should learn the menu as (I assume) all the servers have to. They should know every ingredient in each menu item. Take a menu home, study it, have servers coach you on learning it.

post #3 of 5

Welcome to Chef Talk!

 

Being able to discern specific ingredients in various dishes is difficult. Look, taste, mouth feel all offer clues, but long experience and knowing ingredients helps.

 

Ever watch cooking competition shows, ones in which there are blindfolded taste tests, or a taste and make segment? Difficult to do correctly.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #4 of 5

You should learn as much as you can about the menu in anticipation of questions but how on earth do you think you should be finding out the details of what is in each dish if you are not asking the kitchen staff or, at least, the servers? 

 

I am especially confused by this question or why you think asking the kitchen staff is for some reason not OK.

post #5 of 5

If I'm a client asking the waiter, the host, or the owner of the restaurant wether his tomato sauce has any butter in it:

 

1) The host proceeds to taste the sauce in front of me and says "Hmm, no, there's no butter."

-> I'm not impressed. I'm thinking that the host is relying on his palate, and who knows if I can trust his palate? Maybe there's a small untraceable amount of butter? Maybe I'm allergic to butter? 

 

2) The host opens the kitchen doors and asks the chef if there's any butter in his tomato sauce. The chef says no, or yes. 

-> I'm satisfied. 

 

3) The host answers directly that their tomato sauce is made with olive oil only, used at the beginning of the process to sweat the onions. 

-> I'm impressed that I'm dealing with a host who cares what the restaurant is serving and how it's made. 

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