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Garde Manger > Final > Flashcards

Final Flashcards

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1
Q

What did we do in week

A
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2
Q

What is an emulsion

A

Mix of two immiscible liquids

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3
Q

2 elements of a vinaigrette?

A

Oil and vinegar

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4
Q

Composition of a vinaigrette?

A

3 part oil, 1 part vinegar

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5
Q

What are the two fundamental sauces in garde manger?

A

Vinaigrette and mayonnaise

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6
Q

What are the two main ingredients that compose a vinaigrette?

A

Oil and vinegar

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7
Q

Why do the two ingredients that compose a vinaigrette split?

A

Because of the difference of density

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8
Q

What are the solutions to make an unstable emulsion hold for longer?

A

Making the droplets smaller (bring ingredients to proper temp), add stabilizing elements

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9
Q

What are some stabilizing elements?

A

Egg yolks, mustard, soya lecithin, cream, meat glaze

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10
Q

Traditional vinaigrette ratio? Modern ratios?

A

3:1, 4:1 or even 5:1

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11
Q

Sources of oil?

A

FRUITS (coconut, avocado, olive), NUTS (walnut, hazelnut, peanut) SEEDS (sesame, grape, mustard, corn, sunflower, palm)

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12
Q

Four elements to the pate en croute construction?

A

Forcemeat, dough, jelly and internal garnish

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13
Q

Why primary meat > 50%?

A

To maintain structure

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14
Q

2 products for liners/wrappers?

A

Fresh pork back fat, caul fat and bacon

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15
Q

Sealers in pate construction?

A

Aspic jelly, pork fat, chaud froid, mayonnaise collee

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16
Q

What is a terrine?

A

A forcemeat baked in a form without pastry crust

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17
Q

What is a pate en croute

A

A forcemeat baked inside a crust of pastry dough

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18
Q

What is a galantine?

A

A galantine is a French dish of a deboned stuffed meat most commonly poultry or fish, that is poached and served cold, coated with aspic.

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19
Q

What is a mousseline?

A

It is the smoothest and most refined form of pate. It is made from an emulsion of pureed raw meat, eggs and cream.

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20
Q

What is a roulade?

A

Similar to the galantine but not wrapped in poultry skin

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21
Q

Rillette?

A

Meat slow cooked in fat (similar to confit)

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22
Q

Best time to serve pates?

A

2-3 days after cooking

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23
Q

Accompaniments for pates?

A

Toasted bread, types of mustard, pickle vegetables, pickle mushrooms, chutney and marmalade

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24
Q

Contruction types of hors d’oeuvres?

A

Stuffed, wrapped and rolled, picked or skewered, pastry based, canapes

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25
Literal translation of salmon Bellevue?
Beautiful view
26
Composition of a court bouillon?
Water, white wine, vegetables (carrot, onion, celery stalks, leek) bouquet garni and black peppercorns
27
Temperature to start cooking the salmon in stock?
30 celsius
28
Temperature to poach the salmon to?
50-55 celsius
29
Sauces for coating salmon?
Aspic, chaud froid, mayo
30
Contruction types of hors d'oeuvres?
Stuffed, wrapped and rolled, picked or skewered, pastry based, canapes
31
What is aspic jelly?
A clarified, seasoned stock with the addition of gelatine
32
Curing methods?
* Brine curing * Dry Curing * Dry Sugar Curing * Stitch pumping * Artery injection * Multiple injection * Sausage curing
33
Two kinds of sugars?
Natural and modified
34
Effects of herbs and spices in curing?
Antioxidant effect: Chile and ginger Anti-microbial action: garlic and onions Insect repellent: black pepper Antiseptic: clove
35
Effects of smoking?
Extends shelf life and changes color
36
Difference between gallontine and the ballontine?
Gallontine (poached) cold and ballontine (roasted) hot
37
Difference between duck and goose liver?
Duck (500) Goose (1kg)
38
Categories for duck liver?
Grade A: firm in texture, pale and even color with a rounded oval shape 500 grams for duck and 700 grams for goose Minimal veining Grade B: Flattened shape, smaller than grade A and lower melting point Grade C: Small and contains visual imperfections, usually used for pureed preparations such as mousses and sauces
39
Components of sausage
Force meat, internal garnish, coloring
40
Other casing for sausages?
Synthetic, collagen
41
What can you use for internal garnishes for sausages?
Example: Mozzarella
42
Ratio for meat to fat for sausages?
50/50
43
Advantages of smoking?
Kills bacteria, prevents fats from developing a rancid taste, prevents mold from forming on fermented sausages, extends shelf life, improves the taste and flavor, changes the color
44
Types of smoking?
Cold smoking, hot smoking, barbecuing, liquid smoke
45
Cold smoking is done at what max temp?
30 celsius
46
Hot smoking at what temp?
65-80 celsius
47
Barbecuing at what temperature?
From 100 celsius and higher, direct or indirect heat
48
Types of wood used for smoking?
All fruitwoods (apple, pear, cherry, peach etc.) Wood (pecan, hickory, oak, maple etc.) Wood size (chunk, flakes and sawdust) Flavored wood (chunks or flakes soaked in alcohol (whisky, bourbon)
49
What does *to cure* mean?
Treat a food with salt, sugar and nitrite to make it less hospitable to bacteria
50
Curing methods?
Dry curing, dry sugar curing, brine curing, stitch pumping, artery injection, multiple needle injection, sausage curing
51
Curing ingredients?
Salt Prague powder 1 Prague powder 2 Natural sugars Modified sweeteners Ground spices and dried herbs
52
Difference between prague powder 1 and 2?
PP1: combination of sodium nitrate and salt, used for curing meats that are to be cooked PP2: combination of sodium nitrite, nitrate and salt, used for curing products that do not require cooking
53
Sugar classification?
Natural sugars: maple sugar, brown sugar, honey and molasses Modified sweeteners: dextrose, corn syrup and fructose
54
Effects of herbs and spices in curing?
Antioxidant effect: Chile and ginger Anti-microbial action: garlic and onions Insect repellent: black pepper Antiseptic: clove
55
Birds used for foie gras?
Duck and goose, goose has milder flavor, duck liver is stronger and gamier flavor
56
Fattening is achieved how?
Gavage (force feeding)
57
Quality labels of foie gras?
Grade A: firm in texture, pale and even color with a rounded oval shape 500 grams for duck and 700 grams for goose Minimal veining Grade B: Flattened shape, smaller than grade A and lower melting point Grade C: Small and contains visual imperfections, usually used for pureed preparations such as mousses and sauces
58
Foie gras storage?
Vacuum packed and stored between 1-3 degrees Celsius
59
Cooking methods of foie gras?
Oven baking (low temp) Pan searing Poaching Sous vide
60

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