CUL-103-101: GARDE MANGER
A garde manger chef must be thoroughly grounded in the basic culinary principles and skills of European and North American cuisines.
true
After being washed salad greens need to be well-drained and or spun to prevent them from becoming waterlogged.
true
Cheese should be served at room temperature to allow the cheese to be at its optimum aroma and flavor when consumed.
true
Emulsification could be described as the mixing of two ingredients that normally do not mix well together such as oil and vinegar.
true
Garde Manger was once referred to as the place in the kitchen where cold food was prepared.
true
There are five major hors d'oeuvre construction types: Stuffed, Wrapped and rolled, Picked and skewered, Pastry, and Canapé.
true
The primary flavor of a vinaigrette is considered to come from the acid component. Which is of these would not be used in a modern vinaigrette.
white wine
Which of these items would not make a good base for a canapé?
Apple slice
Which of these greens is not considered to have a spicy flavor
Bibb Lettuce
Which of these types of salads would not make good bound salad for finger sandwiches.
Caprese salad
These are popular foods that can be stuffed as cold hors d'oeuvres which of them would not be stuffed.
Chilled shrimp cocktail
Which of these cheeses does not come from France? Camembert Emmental Brie Roquefort
Emmental
In catering and banquets, Garde Manger uses different service styles for various types of events which of these would not be considered to be a GM type of service.
Flambéed steak Diane Station
What is the French name for Cheese? Kase Fromage Queso Formaggio
Fromage
Which of these cheeses does not come from Italy? Pecorino Romano Asiago Gorgonzola Gouda
Gouda
Correctly made hors d'oeuvres all have a number of traits in common which of these would not be considered to be a common trait?
Hot and spicy
Which of these would not be considered to be an exotic fruit? Pomegranate Fig Guava Mandarin Orange
Mandarin Orange
Which of these fruits would not be considered to be a stone fruit? Peach Quince Plum Cherry
Quince
Garde manger chefs must be doubly vigilant about sanitation, and must thoroughly understand and enforce safe food-handling practices due to the following fact:
The finished food is not cooked at service time like in ala carte hot line service.
Describe how to prepare bread for a hot open sandwich.
one piece of bread topped with spread and fillings and finished under a broiler before serving
What type of grill is used to prepare hot closed sandwiches?
panini grill
Which of these lettuce varieties is considered to have a bitter flavor?
radiccio
Which of the following is an example of a cold closed sandwich?
tea sandwich
Two or three pieces of food can be threaded onto a cocktail pick or bamboo skewer to create a skewered hors d'oeuvre.
True
A general rule in canapé production is that 1/3rd should be the base, 1/3rd should be the filling and 1/3rd should be the sauce.
false
A number of prepared sauces and seasonings are used to flavor vinaigrettes however most of them do not contribute to stabilizing the emulsion.
false
A vinaigrette is considered to be a permanent emulsion.
false
Caesar salad dressing is considered to be a simple vinaigrette dressing.
false
What are bound salads frequently made with? -chopped chicken or tuna -starchy ingredients -Mayonnaise -any of the above
any of the above
What is one of the greatest sanitation hazards when making sandwiches?
cross-contamination
Cheesemakers separate milk solids and milk fat from the water in order to create a firm, compact, and relatively dry food mass. When this separation occurs, the milk is said to curdle. The resulting solid food, consisting mainly of milk solids and milk fat, is called curds. The watery liquid is called rennet.
false
Cold hors d'oeuvre do not have to be identical to the others of its kind in size, shape, and garnish
false
Egg yolks, oil, salt, and vinegar are the classic ingredients to prepare an emulsified vinaigrette.
false
Four basic design elements used in cold hors d' oeuvres are the tray, the flavor, the liner, the tray décor.
false
Fruit can be defined as an organ that is grown from a plant that does not contain seeds.
false
Hot hors d'oeuvres, as well as canapes and cold appetizers, are usually turned out by the Garde Manger.
false
Sandwiches must be composed of two pieces of bread with a spread and a filling.
false
The standard ratio for a simple vinaigrette is 3 parts vinegar to 1 part of oil.
false
Choose the item in column 2 that best matches each item in column 1. 1. Club sandwich 2. Monte cristo 3. Kentucky hot brown 4. Reuben 5. Muffuletta 6. Falafel 7. Po'boy 8. Croque Monsieur 9. Cubano - bacon, tomato, 3 slices of toast - ham, swiss cheese, deep-fried - bacon, turkey, cheese sauce - corned beef and sauerkraut - olives, cheese, deli meats - pita bread, fried chickpea Pattie - French bread, fried shrimp or oysters - Grilled Ham and Cheese - ham, roasted pork and pickles, crusty roll
1. bacon, tomato, 3 slices of toast 2. ham, swiss cheese, deep-fried 3. bacon, turkey, cheese sauce 4. corned beef and sauerkraut 5. olives, cheese, deli meats 6. pita bread, fried chickpea Pattie 7. French bread, fried shrimp or oysters 8. Grilled Ham and Cheese 9. ham, roasted pork and pickles, crusty roll
Choose the item in column 2 that best matches each item in column 1. 1. Salad nicoise 2. Green goodness 3. caesar salad 4. Cole slaw 5. Tabouli 6. Mayonnaise 7. A la grecque 8. Cobb Salad 9. thousand island 10. Rita 11. Gribiche - tuna and potatoes - fresh parsley and tarragon - romaine lettuce - head cabbage - couscous - egg yolks and oil - olive oil and lemon - bacon and turkey - sweet pickle relish - yogurt - hard cooked eggs and capers
1. tuna and potatoes 2. fresh parsley and tarragon 3. romaine lettuce 4. head cabbage 5. couscous 6. egg yolks and oil 7. olive oil and lemon 8. bacon and turkey 9. sweet pickle relish 10. yogurt 11. hard cooked eggs and capers
Larger amounts of vinaigrettes are produced with electrically powered mixing equipment which of these is not used to make a large volume of vinaigrette.
A thermal circulator
