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Garde Manager > Garde Manager Test Review > Flashcards

Garde Manager Test Review Flashcards

Review test questions

1
Q

Aspic and Chaud froid are basically the same thing

A

True

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2
Q

The ratio for delicate gelee is?

A

2 Oz geletin per gallon

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3
Q

Rinsing the excess salt off a cured item does?

A

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

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4
Q

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

A

True

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5
Q

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

A

True

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6
Q

the term hydrophillic means?

A

Water loving

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7
Q

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

A

Aspic

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8
Q

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

A

Denaturing

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9
Q

Explain the following terms
Prodominate meat
Primary binder
Secondary binder

A

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

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10
Q

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

A

True

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11
Q 
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
A

False, because proteins set and denature at 105

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12
Q

Primary reason to brine and cure

A

preservation and flavor

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13
Q

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

A

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

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14
Q

Zampone is a duck leg stuffed with forcemeat and roasted?

A

False it’s stuffed pig trotter

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15
Q

The process of flavoring forcemeat before grinding is called?

A

Seasoning

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16
Q

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

A

Symmetrical plating

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17
Q

magret de canard refers to

A

Moulard duck breast

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18
Q

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

A

Rennet

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19
Q

Type of forcemeat used in a chicken pate?

A

Straight method

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20
Q

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

A

True

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21
Q

B.U.F.F stands for?

A

Balance unity focal point flow

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22
Q

A panada would be an example of?

A

A secondary binder

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23
Q

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

A

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

8-12 no meal

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24
Q

myoglobin is?

A

Primary oxygen Carrying pigment in muscle tissue

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25
Q

Name the top 5 savers in a contemporary garde manager station

A 
mise en place 
timeline
?
?
?
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26
Q

NaNO3 is

NaNO2 is

A 
NaNO3 = nitrates
NaNO2 = nitrites
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27
Q

The source of fat in mousseline force meat is?

A

Heavy cream

28
Q

creosote is a beneficial compound found in hard woods?

A

true

29
Q

Seven sheets of geletin equals one ounce of geletin powder?

A

true

30
Q

garde Manager means?

A

keeper and protector of food

31
Q

the formation of a pellicle is for cold smoking only?

A

false

32
Q

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

A

True

33
Q 
The four steps to preparing foie gras
Inspect
separate
temper
marinate
A 
True but In this order
Inspect
Temper
Separate
Marinate
34
Q

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

A

False, dry rub can be a dry cure

35
Q

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

A

flow

36
Q

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

A

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

37
Q

What grade foie gras is used to make terrines and roulades

A

A

38
Q

What order do you reconstitute gelatin powder? 6

A

measure

fix rest

39
Q

an example of a cheese maker is?

A

Farmhouse, artesian, commercial

40
Q

gelatin that has been clarified is?

A

aspic??

41
Q

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

A

Gratin

42
Q

The component of a mousse that provides structure is

A

binder

43
Q

the base of a mousse should have the consistency of?

A

pastry cream

44
Q

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

A

semi soft

45
Q

explain the terms
hors d’oeuvre
barquettes
zakuska

A

barquettes hors d’oeuvre made with pastry shell

zakuska Russian hors d’oeuvre served with vodka

46
Q

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

A

6-8 oz

47
Q

fermento refers to?

A

additive to fermenting sausage

48
Q

Rennet is?

A

enzyme in cheese making

49
Q

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

A

fix

8-10?

50
Q

a coulis is a thin puree of vegetables or fruit

A

true

51
Q

How can over ripened cheese be identified?

A

smells like ammonia

52
Q

Grade B foie gras will be?

A

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

53
Q

The spread in a canape serves to?

A

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

54
Q

What type of cheese is brie and camenbert?

A

soft ripening

55
Q

What are the four types of hors d’oeuvre?

A

barquettes and tartlets
canapés
profiteroles
spoons

56
Q

Three elements of a wet cure?

A

curing ingredients
sugar
Salt

57
Q

Ratio for TCM (TINTED curing mix)

A

94% salt

6% sodium nitrite

58
Q

List four reasons for using pork fat in forcemeats.

A

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

59
Q

Main component in a panada

A

bread

60
Q

What is the standard dry cure ratio?

A

8oz of cure to 10lb of meat

61
Q

Gravlox differs from smoke salmon because?

A

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

62
Q

The four types of forcemeats?

A

Straight method
country style
gratin
mousselines

63
Q

What type of forcemeat is used in a chicken pate

A

straight method

64
Q

NFDM stands for

A

non fat dry milk

65
Q

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

A

true

66
Q

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

A

True

Garde Manager (2 decks)

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