CCA CCA Garde Manger & Cold Kitchen 1

Question 1

What does 'garde manger' literally mean in French?

Accepted Answer

Keeper of the food (pantry)

Answer

The pastry kitchen

Answer

Cold cooking station

Answer

Food presentation specialist

Question 2

What is 'charcuterie' in the context of the professional kitchen?

Accepted Answer

The preparation and assembly of preserved meats and pork products

Answer

The art of decorative vegetable carving

Answer

A style of dessert plating

Answer

The making of artisan cheeses

Question 3

What is the function of sodium nitrite in curing meats?

Accepted Answer

To inhibit harmful bacteria like Clostridium botulinum and give cured meat its pink color

Answer

To add sweetness to the meat

Answer

To tenderize the meat fibers

Answer

To speed up the drying process

Question 4

What is a 'pâté en terrine'?

Accepted Answer

A forcemeat mixture baked in an earthenware mold

Answer

A clear aspic mold filled with vegetables

Answer

A cold seafood salad served in a terracotta dish

Answer

A type of cold custard dessert

Question 5

What is the correct ratio of salt used in a dry cure for charcuterie?

Accepted Answer

1–3% salt by weight of the meat

Answer

10–15% salt by weight of the meat

Answer

25% salt by weight of the meat

Answer

5–8% salt by weight of the meat

Question 6

What is 'aspic' and how is it used in garde manger?

Accepted Answer

A savory gelatin made from clarified meat stock used to coat or mold cold dishes

Answer

A cold sauce similar to vinaigrette

Answer

A seasoned oil used to preserve vegetables

Answer

A type of smoked fish preparation