Garde Manager Test Review

Question 1

Aspic and Chaud froid are basically the same thing

Answer 1

True

Question 2

The ratio for delicate gelee is?

Answer 2

2 Oz geletin per gallon

Question 3

Rinsing the excess salt off a cured item does?

Answer 3

Stops the curing, removes excess salt, prevents salt crystals.

Question 4

There is a difference in plate presentation between asymmetrical and symmetrical.

Answer 4

True

Question 5

A zakuska is hors d’oeuvre with a Russian orgin?

Answer 5

True

Question 6

the term hydrophillic means?

Answer 6

Water loving

Question 7

The term for a stock made by animal parts that contains a high amount of collagen is called?

Answer 7

Aspic

Question 8

Whenever you preserve foods you will inevitably change the structure in the protein of the foods, this is know as?

Answer 8

Denaturing

Question 9

Explain the following terms
Prodominate meat
Primary binder
Secondary binder

Answer 9

Prodominate meat- Main meat/protein in forcemeat
Primary binder - Proteins in meat
Secondary binder - eggs, nonfat dry milk powder, panadas

Question 10

The main components for brining or curing are, salt, sweeteners and seasonings

Answer 10

True

Question 11

True or false temps
103 proteins set and denature
137.5 trichinae are killed
145 federal requirement to cook pork
160 all proteins coagulate
165 federal requirement to cook poultry

Answer 11

False, because proteins set and denature at 105

Question 12

Primary reason to brine and cure

Answer 12

preservation and flavor

Question 13

four reasons to use insta cure/Prague #2 in forcemeat

Answer 13

to dry or dry fermente. Keep color and preserve longer. Helps prevent botulism.

Question 14

Zampone is a duck leg stuffed with forcemeat and roasted?

Answer 14

False it’s stuffed pig trotter

Question 15

The process of flavoring forcemeat before grinding is called?

Answer 15

Seasoning

Question 16

A plate or platter that shows a mirror image if a line a drawn down the middle is called?

Answer 16

Symmetrical plating

Question 17

magret de canard refers to

Answer 17

Moulard duck breast

Question 18

the non-coagulated portion of the milk left after the curds of the cheese has formed is called?

Answer 18

Rennet

Question 19

Type of forcemeat used in a chicken pate?

Answer 19

Straight method

Question 20

Pasteurization is the process where liquid is cooked to a certain tempature and held there for a specific amount of time to destroy natural bacteria

Answer 20

True

Question 21

B.U.F.F stands for?

Answer 21

Balance unity focal point flow

Question 22

A panada would be an example of?

Answer 22

A secondary binder

Question 23

What is the proper amount of hor d’oeuvre to be served per person in 1 hour?

Answer 23

5-8 pieces per person if there’s a meal

8-12 no meal

Question 24

myoglobin is?

Answer 24

Primary oxygen Carrying pigment in muscle tissue

Question 25

Name the top 5 savers in a contemporary garde manager station

Answer 25

``` mise en place timeline ? ? ? ```

Question 26

NaNO3 is | NaNO2 is

Answer 26

``` NaNO3 = nitrates NaNO2 = nitrites ```

Question 27

The source of fat in mousseline force meat is?

Answer 27

Heavy cream

Question 28

creosote is a beneficial compound found in hard woods?

Answer 28

true

Question 29

Seven sheets of geletin equals one ounce of geletin powder?

Answer 29

true

Question 30

garde Manager means?

Answer 30

keeper and protector of food

Question 31

the formation of a pellicle is for cold smoking only?

Answer 31

false

Question 32

the purpose of soaking the foie gras in water is to remove the blood?

Answer 32

True

Question 33

``` The four steps to preparing foie gras Inspect separate temper marinate ```

Answer 33

``` True but In this order Inspect Temper Separate Marinate ```

Question 34

The difference between a dry rub and other marinates is that a dry rub does not tenderize or preserve

Answer 34

False, dry rub can be a dry cure

Question 35

in presentation a layout that works in a cohesive unit is called?

Answer 35

flow

Question 36

the ratio for slice able aspic is 2 Oz per pint?

Answer 36

False it's 6oz per gallon and there is 8 pints in a gallon

Question 37

What grade foie gras is used to make terrines and roulades

Answer 37

A

Question 38

What order do you reconstitute gelatin powder? 6

Answer 38

measure | fix rest

Question 39

an example of a cheese maker is?

Answer 39

Farmhouse, artesian, commercial

Question 40

gelatin that has been clarified is?

Answer 40

aspic??

Question 41

which type of forcemeat has the primary meat seared before grinding?

Answer 41

Gratin

Question 42

The component of a mousse that provides structure is

Answer 42

binder

Question 43

the base of a mousse should have the consistency of?

Answer 43

pastry cream

Question 44

what type of cheese would not be served on a cheese cart or for display?

Answer 44

semi soft

Question 45

explain the terms hors d'oeuvre barquettes zakuska

Answer 45

barquettes hors d'oeuvre made with pastry shell | zakuska Russian hors d'oeuvre served with vodka

Question 46

how much gelatin needs to be added to one gallon to make it sliceable strength?

Answer 46

6-8 oz

Question 47

fermento refers to?

Answer 47

additive to fermenting sausage

Question 48

Rennet is?

Answer 48

enzyme in cheese making

Question 49

how many ounces of gelatin per gallon does mousse strength gel have?

Answer 49

fix | 8-10?

Question 50

a coulis is a thin puree of vegetables or fruit

Answer 50

true

Question 51

How can over ripened cheese be identified?

Answer 51

smells like ammonia

Question 52

Grade B foie gras will be?

Answer 52

1 pound 3 ounces, good texture but not as round in shape as grade A

Question 53

The spread in a canape serves to?

Answer 53

Act as a moisture barrier, starting point to garnish and a adhesive barrier to give it structure

Question 54

What type of cheese is brie and camenbert?

Answer 54

soft ripening

Question 55

What are the four types of hors d'oeuvre?

Answer 55

barquettes and tartlets canapés profiteroles spoons

Question 56

Three elements of a wet cure?

Answer 56

curing ingredients sugar Salt

Question 57

Ratio for TCM (TINTED curing mix)

Answer 57

94% salt | 6% sodium nitrite

Question 58

List four reasons for using pork fat in forcemeats.

Answer 58

Clean flavor Light texture "Melt-in-your-mouth" Helps absorb flavor and create a rich, luscious mouthfeel

Question 59

Main component in a panada

Answer 59

bread

Question 60

What is the standard dry cure ratio?

Answer 60

8oz of cure to 10lb of meat

Question 61

Gravlox differs from smoke salmon because?

Answer 61

Using dill as the dominate flavor and it's not smoked

Question 62

The four types of forcemeats?

Answer 62

Straight method country style gratin mousselines

Question 63

What type of forcemeat is used in a chicken pate

Answer 63

straight method

Question 64

NFDM stands for

Answer 64

non fat dry milk

Question 65

Lemon juice, vinegar, citric or tartic acid are 3 starter acids?

Answer 65

true

Question 66

four types of panadas: breadcrumbs soaked in milk, pate a choux, overcooked puree rice, riced potatoes

Answer 66

True