CEC Garde Manger and Cold Kitchen Techniques 2

Question 1

What is a galantine in classical garde manger?

Accepted Answer

A cold poached and stuffed poultry preparation glazed with aspic

Answer

A hot braised stuffed meat roll served with pan sauce

Answer

A cold cured fish preparation wrapped in seaweed

Answer

A warm forcemeat loaf served with mustard

Question 2

Which type of aspic is used to coat and preserve the appearance of cold buffet displays?

Accepted Answer

Clarified aspic made from consommé and gelatin

Answer

Cloudy aspic made from vegetable starch

Answer

Chaud-froid sauce made with béchamel and gelatin

Answer

A warm demi-glace reduction

Question 3

When making a mousseline forcemeat, what ingredient is added to lighten the texture and increase volume?

Accepted Answer

Heavy cream

Answer

Eggs whole

Answer

Bread panade

Answer

Rendered fat

Question 4

In garde manger, what is the function of a panade in country-style or gratin forcemeats?

Accepted Answer

To act as a binder and add moisture to heavier forcemeats

Answer

To add color and flavor to the forcemeat

Answer

To replace all protein in vegetarian preparations

Answer

To create a crunchy exterior on the finished terrine

Question 5

What is the key characteristic that distinguishes a salade composée from a simple tossed salad?

Accepted Answer

Its components are artfully arranged rather than tossed together

Answer

It is always served warm

Answer

It must contain only lettuce and vinaigrette

Answer

It uses only pickled or preserved vegetables

Question 6

When fabricating a smoked salmon presentation for a cold buffet, which cut technique produces the most elegant, thin, translucent slices?

Accepted Answer

Long diagonal slices nearly parallel to the skin at a low angle

Answer

Bias cut perpendicular to the spine at a 90-degree angle

Answer

Straight cross-cuts through the entire fillet

Answer

Julienne strips cut from the thickest part of the fillet

Question 7

What is the primary safety concern when preparing house-cured meats in a restaurant setting?

Accepted Answer

Insufficient nitrite levels allowing Clostridium botulinum growth in anaerobic environments

Answer

Over-salting, which affects flavor but not safety

Answer

Excessive smoke penetration creating bitter flavors

Answer

Cross-contamination with dairy products during storage