Garde Manager Homework Review Answers Flashcards
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True or false: Cities such as modern day Rome and Salzburg were founded near a ready source of salt.
True
In the Middle Ages, the member of the household staff in charge of the garde manger storage area was known as the
officier de bouche
Meats were hung off the ground and near the fire
To dry and cook them. Also to keep animals and insects away.
The man credited with opening the first restaurant in 1765 was Monsieur Boulanger.
True
In the training process developed by guilds, members started as journeymen.
False
The term “charcutiere” comes from the French root for “pig.”
False
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.
False
Firm gel is the strongest strength of gelatin
False
A very light forcemeat is known as a
mousseline
The seven classification of cheese are:
Fresh cheesesSoft ripened cheesesSemi-soft cheesesBlue-veined cheesesPasta filata cheesesHand cheesesVery hard cheeses
False
Cure is the generic term used to indcate brines, pickling, or corning solutions.
True
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.
True
Another name for Insta-Cure# is Tinted Cure Mix (TCM).
True
Dextrose is too sweet to be used on cured products.
False
Nitrates and nitrites are responsible for making cured meats redden.
True
Nitrites help reduce
Botulism
Nitrosamines are a beneficial byproduct produced when cooking cured items over extreme heat.
False
Some added flavorings to cured food include
Sugar, wine, spices.. dextrose, herbs, and aromatics
What is the approximatecuring time for a 1 1/2 inch thick pork belly?
7-10 days
what is not good for smoking? pine peanut shells fruit peels corn husk
Pine. It’s a soft wood. Only hard woods are good for smoking. Everything else can be used for special flavor profiles
A forcemeat is a lean meat and fat emulsion that is established when the ingredients are processed together by
puree
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?
B
lassic marinating ingredients for foie gras include sauternes and cognac.
True
The Germans are famous for their contributions to the world of terrines, pâtés, and other forcemeats.
False the french
How can rubbery forcemeat be improved?
Adding fat and cream
An example of a panada includes: cooked pureed potatoes, pâté à choux, and bread soaked in milk.
True
When cooking a terrine, how far should the water come up on the terrine mold?
2/3 - 3/4
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
galatine
On a meat platter, a large piece of the sliced item you are displaying is called
a grosse piece
Cold water oysters have the flavor profile of
briny, metallic flavor, and firm texture
Raw bar products can be held on ice prior to service for
2-3 days
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
false
Warm water oysters have a flavor profile of:
mild, buttery flavor, and creamy texture.
To prevent feathering in a block of ice that will be carved, you must
keep the water circulating while it’s freezes
