1180 Garde Manger Chapter 2

Question 1

Sauce

Answer 1

A fluid accompaniment to a solid food

Question 2

Acetic Acid

Answer 2

Product of the Acetous Fermentation process, which gives vinegar its sour taste

Question 3

Stabilizer

Answer 3

Any ingredient added to an emulsion to prevent droplets from combining

Question 4

Tight Mayonnaise

Answer 4

Mayonnaise that has been emulsified to a very thick consistency.

Question 5

Dressing

Answer 5

A cold sauce with a pronounced acidic nature

Question 6

Virgin Olive oil

Answer 6

Also called superfine olive oil, 1-1.5% oleic acid, extracted purely with physical process with no heat or chemicals

Question 7

Emulsifier

Answer 7

An ingredient that helps permanently blend two immiscible liquids (like oil and water) to form a stable mixture.

Question 8

Lecithin

Answer 8

A natural emulsifier found in egg yolks and soybeans, commonly used in mayonnaise and dressings.

Question 9

Emulsion

Answer 9

Uniform mixture of two normally unmixable fluids

Question 10

Extra-Virgin olive oil

Answer 10

Less than 0.8% oleic acid, extracted purely with physical process with no heat or chemicals

Question 11

Casein

Answer 11

A milk protein that can act as an emulsifier and stabilizer in food products.

Question 12

Failed Emulsion

Answer 12

Emulsion that has not emulsified properly, resulting in a separated mixture.

Question 13

Temporary emulsion/Unstable Emulsion

Answer 13

An emulsion that is temporarily cohesive, but slowly begins to seperate

Question 14

Rancid

Answer 14

Oil that has gone bad due to oxidation

Question 15

Mellowing period

Answer 15

A resting time that allows flavors in a sauce or dressing to develop and integrate.

Question 16

Coulis

Answer 16

A smooth sauce made from pureed fruits or vegetables, often used as a garnish or flavoring

Question 17

Surface Tension

Answer 17

Elastic tension that keeps water (and other fluids) separate from different liquids

Question 18

Dispersed phase

Answer 18

The phase of an emulsion that consists of tiny droplets of one liquid dispersed in another.

Question 19

Acetous Fermentation

Answer 19

Biochemical process responsible for turning alcohol into vinegar (ethanol with mycoderma aceti into vinegar)

Question 20

Purèe

Answer 20

Smooth mixture from blending soft ingredients

Question 21

Permanent emulsion/Stable Emulsion

Answer 21

Stays emulsified indefinitely

Question 22

Continuous phase

Answer 22

Liquid that surrounds the dispersed phase

Question 23

Broken Emulsion

Answer 23

When an emulsion seperates

Question 24

Salsa Fresca/Fresh salsa

Answer 24

A raw salsa made from fresh ingredients like tomatoes, onions, and herbs.

Question 25

Caught emulsion

Answer 25

Emulsion that begins to thicken and holds shape onto side of bowl

Question 26

Emulsified vinaigrette

Answer 26

Uniform mixture of oil and vinegar that evenly coats

Question 27

Nappè

Answer 27

Consistency of sauce that coats back of spoon

Question 28

Pico de gallo

Answer 28

A fresh salsa made with chopped tomatoes, onions, cilantro, lime juice, and sometimes jalapeños.

Question 29

Vinaigrette

Answer 29

Mixture of oil, vinegar, and salt. Traditionally a ratio of 3 parts oil, to one part vinegar

Question 30

Broken

Answer 30

Continuous phase droplets combine, then fully separate from the dispersed phase.

Question 31

Neutral Mayonnaise

Answer 31

A mayonnaise with a mild flavor, often used as a base for other sauces.

Question 32

Guacamole

Answer 32

A creamy avocado-based dip often mixed with lime, salt, and other ingredients like tomatoes and onions.

Question 33

Mycoderma Aceti

Answer 33

Bacteria that converts alcohol (ethanol) into acetic acid, basically turning alcohol into vinegar. Known as the mother of vinegar

Question 34

Polar Molecules

Answer 34

Unequal distribution of electrical charge, making one sidepositive and one side negative. One side will pull on materials, and one side will repel

Question 35

Ribbon

Answer 35

Consistency that leaves a ribbon like trail when drizzled