Garde Manger #1

Question 0

What does Garde manger do?

Answer 0

Cold food preparation and food preservation

Question 1

Garde Manger

Answer 1

Keep to eat; cold foods preparation and preservation

Question 2

Pieces montees

Answer 2

Showpieces

Question 3

La Varenne

Answer 3

French chef who stressed lighter sauces, natural flavors, and fresh vegetables

Question 4

Classical cuisine

Answer 4

Evolution of French cuisine from La Varenne to Escoffier

Question 5

Continental cuisine

Answer 5

Combination o classical French cuisine with N American ingredients and taste preferences

Question 6

Fernand Point

Answer 6

Credited for nouvelle cuisine

Question 7

Nouvelle cuisine

Answer 7

New cooking

Question 8

Fusion cuisine

Answer 8

Mix of French cooking with Asian or Latin American

Question 9

Escoffier

Answer 9

Created brigade system

Question 10

Six types of service

Answer 10

A la carte, banquet, buffet, butler, room, and take out service

Question 11

A la carte

Answer 11

Dishes ordered individually and prepared to order

Question 12

Banquet service

Answer 12

Plated foods served to large number of guests at one time, guests serve themselves

Question 13

Buffet service

Answer 13

Platter presentations on display for large numbers of guests with showpieces.

Question 14

Butler service

Answer 14

trays of bite sized pieces passed or carried as guests stand or seated away from tables.

Question 15

Room service

Answer 15

Food on covered plates and placed on carts for delivery

Question 16

Take out service

Answer 16

Food packed in is possible containers for pickup or delivery

Question 17

Handing off

Answer 17

The hotline will cook a protein for a salad and it’s finished by Garde manger chef

Question 18

Catering

Answer 18

Serves a large number of guests with planned menu of dishes

Question 19

Institutional cooking

Answer 19

Food service for large groups of repeat customers ie. college or hospital service

Question 20

Artisan

Answer 20

Crafts person who makes products by hand using traditional methods

Question 21

Service line

Answer 21

Row of large food service equipment units selected and arranged for fast and efficient turnout of food

Question 22

Single service line

Answer 22

One row of equipment with a pickup window above units

Question 23

Double service line

Answer 23

Front and back line running parallel. Front used for plating and pickup. Back is finishing food components

Question 24

Station

Answer 24

Portion of a service line dedicated to turning out one type of preparation

Question 25

Line map

Answer 25

Defines boundaries of each station and which item comes out of each

Question 26

Flow

Answer 26

Logical and fluid progression of movements

Question 27

Station map

Answer 27

Lists components of each dish and indicates place where each is stored