Garde Manger & Cold Kitchen Flashcards

What does the French term 'garde manger' literally mean?

Answer: Keeper of the food/cold storage

Garde manger literally translates to 'keeper of the food' in French, referring to the cold kitchen station responsible for cold preparations and food storage.

What is the classic oil-to-acid ratio used in a basic vinaigrette?

Answer: 3:1

The classic vinaigrette ratio is 3 parts oil to 1 part acid (vinegar or citrus juice), creating a balanced emulsion with appropriate flavour.

Which cold emulsified sauce is the most common base used in garde manger preparations?

Answer: Mayonnaise

Mayonnaise is the primary cold emulsified sauce in garde manger, made from oil and egg yolks, and serves as the base for many cold dressings and preparations.

What is charcuterie?

Answer: The preparation and preservation of meat products such as pâtés and sausages

Charcuterie is the culinary art of preparing and preserving meat products including pâtés, terrines, sausages, and cured meats, traditionally a key part of the cold kitchen.

What is a terrine in garde manger?

Answer: A chilled, molded preparation of forcemeat or layered ingredients served cold

A terrine is a chilled, molded cold preparation containing forcemeat, vegetables, or layered ingredients, cooked in a loaf-shaped mold and sliced for service.

Which curing method involves rubbing meat directly with salt, sugar, and curing salts without added liquid?

Answer: Dry curing

Dry curing involves applying a mixture of salt, sugar, and sodium nitrate/nitrite directly to the surface of the meat without any liquid, drawing out moisture through osmosis.

What is forcemeat?

Answer: A seasoned mixture of ground or puréed meat used as a base for pâtés, terrines, and sausages

Forcemeat is a seasoned mixture of ground or puréed meat (often combined with fat and binders) used as a filling or structural base for pâtés, terrines, galantines, and sausages.