415C Garde Manger & Cold Kitchen

Question 1

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

Accepted Answer

Keeper of the food/cold storage

Answer

Hot kitchen station

Answer

Pastry preparation area

Answer

Butchery department

Question 2

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

Accepted Answer

3:1

Answer

1:1

Answer

2:1

Answer

4:1

Question 3

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

Accepted Answer

Mayonnaise

Answer

Béchamel

Answer

Hollandaise

Answer

Velouté

Question 4

What is charcuterie?

Accepted Answer

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

Answer

The art of making pastries and desserts

Answer

A method of cooking vegetables using steam

Answer

A type of aged cheese-making process

Question 5

What is a terrine in garde manger?

Accepted Answer

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

Answer

A type of clear broth soup

Answer

A cooking method used for braising poultry

Answer

A hot reduction sauce used with fish dishes

Question 6

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

Accepted Answer

Dry curing

Answer

Wet brining

Answer

Cold smoking

Answer

Marinating

Question 7

What is forcemeat?

Accepted Answer

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

Answer

A technique for tenderizing tough cuts of meat by mechanical pounding

Answer

A stock reduction used to glaze cold dishes

Answer

A type of marinated raw fish preparation