Garde Manager Homework Review Answers

Question 1

True or false: Cities such as modern day Rome and Salzburg were founded near a ready source of salt.

Answer 1

True

Question 2

In the Middle Ages, the member of the household staff in charge of the garde manger storage area was known as the

Answer 2

officier de bouche

Question 3

Meats were hung off the ground and near the fire

Answer 3

To dry and cook them. Also to keep animals and insects away.

Question 4

The man credited with opening the first restaurant in 1765 was Monsieur Boulanger.

Answer 4

True

Question 5

In the training process developed by guilds, members started as journeymen.

Answer 5

False

Question 6

The term “charcutiere” comes from the French root for “pig.”

Answer 6

False

Question 7

In the process of fermentation, sugar “uses up” the water and acts as a control in this process since it affects how much water is available to enzymes.

Answer 7

False

Question 8

Firm gel is the strongest strength of gelatin

Answer 8

False

Question 9

A very light forcemeat is known as a

Answer 9

mousseline

Question 10

The seven classification of cheese are:

Fresh cheesesSoft ripened cheesesSemi-soft cheesesBlue-veined cheesesPasta filata cheesesHand cheesesVery hard cheeses

Answer 10

False

Question 11

Cure is the generic term used to indcate brines, pickling, or corning solutions.

Answer 11

True

Question 12

Some world-famous hams, including Serrano ham and Smithfield ham, are cured, cold-smoked, and then dried for an extended period making them safe to store and eat at room temprature.

Answer 12

True

Question 13

Another name for Insta-Cure# is Tinted Cure Mix (TCM).

Answer 13

True

Question 14

Dextrose is too sweet to be used on cured products.

Answer 14

False

Question 15

Nitrates and nitrites are responsible for making cured meats redden.

Answer 15

True

Question 16

Nitrites help reduce

Answer 16

Botulism

Question 17

Nitrosamines are a beneficial byproduct produced when cooking cured items over extreme heat.

Answer 17

False

Question 18

Some added flavorings to cured food include

Answer 18

Sugar, wine, spices.. dextrose, herbs, and aromatics

Question 19

What is the approximatecuring time for a 1 1/2 inch thick pork belly?

Answer 19

7-10 days

Question 20

what is not good for smoking?  
pine
peanut shells
fruit peels
corn husk

Answer 20

Pine. It’s a soft wood. Only hard woods are good for smoking. Everything else can be used for special flavor profiles

Question 21

A forcemeat is a lean meat and fat emulsion that is established when the ingredients are processed together by

Answer 21

puree

Question 22

What grade of foie gras weighs between 1 and 1 1/3 pounds, has a good texture but isn’t too round, and is used for roasting and sautéing?

Answer 22

B

Question 23

lassic marinating ingredients for foie gras include sauternes and cognac.

Answer 23

True

Question 24

The Germans are famous for their contributions to the world of terrines, pâtés, and other forcemeats.

Answer 24

False the french

Question 25

How can rubbery forcemeat be improved?

Answer 25

Adding fat and cream

Question 26

An example of a panada includes: cooked pureed potatoes, pâté à choux, and bread soaked in milk.

Answer 26

True

Question 27

When cooking a terrine, how far should the water come up on the terrine mold?

Answer 27

2/3 - 3/4

Question 28

A savory cold dish made from boned poultry sewn back into the bird’s skin, poached in a rich stock, and preserved in a natural jelly is a

Answer 28

galatine

Question 29

On a meat platter, a large piece of the sliced item you are displaying is called

Answer 29

a grosse piece

Question 30

Cold water oysters have the flavor profile of

Answer 30

briny, metallic flavor, and firm texture

Question 31

Raw bar products can be held on ice prior to service for

Answer 31

2-3 days

Question 32

It is easier and more flexible to replenish buffet items on one large piece rather than smaller platters when accommodating guests during a long period of time

Answer 32

false

Question 33

Warm water oysters have a flavor profile of:

Answer 33

mild, buttery flavor, and creamy texture.

Question 34

To prevent feathering in a block of ice that will be carved, you must

Answer 34

keep the water circulating while it’s freezes