CCA CCA Garde Manger & Cold Kitchen 2 — Questions and Answers
Question 1: What is a 'forcemeat' in garde manger?
- Meat tenderized by mechanical force
- A seasoned, emulsified ground meat mixture used as a base for sausages, pâtés, and terrines (Correct answer)
- Meat that has been force-fed, as in foie gras production
- A type of vegetable purée
Correct answer: A seasoned, emulsified ground meat mixture used as a base for sausages, pâtés, and terrines
Forcemeat (from the French 'farce') is a smooth or coarsely ground, seasoned meat mixture that forms the base of sausages, pâtés, mousses, and stuffings.
Question 2: What vinaigrette ratio is the classical standard?
- 1 part oil to 1 part vinegar
- 2 parts vinegar to 1 part oil
- 3 parts oil to 1 part vinegar (Correct answer)
- 4 parts oil to 1 part vinegar
Correct answer: 3 parts oil to 1 part vinegar
The classical vinaigrette ratio is 3 parts oil to 1 part acid (vinegar or citrus), providing a balanced dressing that is flavorful without being overly sharp.
Question 3: What is 'gravlax'?
- A Scandinavian cold-cured salmon prepared with salt, sugar, and dill (Correct answer)
- A smoked salmon preparation
- A pickled herring dish
- A hot-smoked fish preparation
Correct answer: A Scandinavian cold-cured salmon prepared with salt, sugar, and dill
Gravlax is a Scandinavian preparation of raw salmon cured with salt, sugar, and fresh dill, served thinly sliced without cooking.
Question 4: What is a 'composed salad' in garde manger?
- A tossed green salad with multiple dressings
- A salad where ingredients are deliberately arranged on the plate rather than tossed together (Correct answer)
- A salad made entirely of cooked ingredients
- A salad mixed and plated at the table by a server
Correct answer: A salad where ingredients are deliberately arranged on the plate rather than tossed together
A composed salad features ingredients arranged separately and deliberately on the plate for visual appeal, as opposed to being tossed together.
Question 5: What is the purpose of 'blooming' gelatin before use?
- To sterilize the gelatin powder
- To hydrate the gelatin in cold liquid before dissolving it in hot liquid (Correct answer)
- To test whether the gelatin has expired
- To add flavor to the gelatin
Correct answer: To hydrate the gelatin in cold liquid before dissolving it in hot liquid
Blooming gelatin in cold liquid allows the granules to absorb water and swell, ensuring the gelatin dissolves evenly without clumping when added to hot liquid.
Question 6: What is 'confit' as a preservation and cooking method?
- Preserving food in vinegar brine
- Slow-cooking food submerged in its own fat and storing it under that fat (Correct answer)
- Drying food in a dehydrator
- Smoking food at low temperatures
Correct answer: Slow-cooking food submerged in its own fat and storing it under that fat
Confit involves slowly cooking meat (classically duck or goose) in its own fat at low temperature, then storing it completely submerged in that fat to preserve it.
CCA CCA Garde Manger & Cold Kitchen 2
What is a 'forcemeat' in garde manger?