415C Garde Manger & Cold Kitchen 3

Question 1

According to Canadian food safety regulations, what is the maximum temperature for cold-held foods during service?

Accepted Answer

At or below 4°C (40°F)

Answer

Below 10°C (50°F)

Answer

Below 7°C (45°F)

Answer

At or below 2°C (35°F)

Question 2

Which herb is traditionally and most classically paired with smoked salmon in cold kitchen preparations?

Accepted Answer

Dill

Answer

Rosemary

Answer

Thyme

Answer

Sage

Question 3

What technique gives a cold mousse its characteristically light, airy texture?

Accepted Answer

Folding whipped cream or beaten egg whites into a flavoured base

Answer

Blending the base at high speed for an extended period

Answer

Adding gelatin to the base and allowing it to set firmly

Answer

Puréeing the base with ice cubes to incorporate air

Question 4

On a buffet line, what is the correct method for keeping cold food presentations at safe temperatures during extended service?

Accepted Answer

Setting food containers in ice-filled liner pans to maintain 4°C (40°F) or below

Answer

Placing the food in chilled ceramic bowls only

Answer

Keeping the buffet room temperature below 18°C (64°F)

Answer

Covering all cold dishes with plastic wrap throughout service

Question 5

What is a roulade in the context of garde manger preparations?

Accepted Answer

A thin slice of meat or fish rolled around a savoury filling

Answer

A style of vinaigrette made with reduced balsamic

Answer

A cold-poaching method used for delicate seafood

Answer

A chilled soup preparation garnished with cream

Question 6

What is the purpose of blooming gelatin before incorporating it into a cold preparation?

Accepted Answer

To hydrate the gelatin granules so they dissolve evenly when heated

Answer

To sterilize the gelatin and remove impurities

Answer

To add flavour to the gelatin before use

Answer

To activate the setting properties at room temperature

Question 7

Which type of salad is composed of ingredients arranged separately in distinct sections on a plate rather than being tossed together?

Accepted Answer

Composed salad

Answer

Bound salad

Answer

Tossed salad

Answer

Wilted salad