415C Garde Manger & Cold Kitchen 2

Question 1

What is the primary purpose of sodium nitrite in cured meat products?

Accepted Answer

To inhibit botulism growth and maintain the characteristic pink colour

Answer

To improve the texture of the finished product

Answer

To increase the moisture content of dry-cured meats

Answer

To add a sweet flavour profile to the product

Question 2

What is a galantine?

Accepted Answer

A cold poultry dish made by deboning the bird, stuffing it with forcemeat, then poaching and serving cold

Answer

A classic vinaigrette made with shallots

Answer

A type of French pastry dough used in desserts

Answer

A seasoned ground meat mixture used in sausages

Question 3

What are the traditional components of a classic Caesar salad dressing?

Accepted Answer

Anchovies, garlic, lemon juice, egg yolk, Worcestershire sauce, and Parmesan

Answer

Olive oil, balsamic vinegar, Dijon mustard, and garlic

Answer

Sour cream, buttermilk, dill, and garlic powder

Answer

Mayonnaise, Dijon mustard, tarragon, and capers

Question 4

What is the purpose of aspic in garde manger presentations?

Accepted Answer

To provide a clear, shiny glaze that preserves and enhances the appearance of cold preparations

Answer

To season and flavour cold dishes before service

Answer

To tenderize proteins during extended cold storage

Answer

To add vibrant colour to salad platters

Question 5

Which of the following is NOT a type of pâté found in classical garde manger?

Accepted Answer

Pâté à choux

Answer

Pâté en croûte

Answer

Pâté de campagne

Answer

Pâté de foie gras

Question 6

What type of emulsion is mayonnaise classified as?

Accepted Answer

Oil-in-water emulsion

Answer

Water-in-oil emulsion

Answer

Temporary emulsion

Answer

Gel-based emulsion

Question 7

What is the key difference between gravlax and cold-smoked salmon?

Accepted Answer

Gravlax is cured with salt, sugar, and dill without heat; smoked salmon is cured then exposed to cold smoke

Answer

Gravlax is hot-smoked while smoked salmon is only salt-cured

Answer

Gravlax uses only salt while smoked salmon uses only sugar for curing

Answer

There is no meaningful difference between the two preparations