Mid-Terms Garde Manger Flashcards
This Cold Emulsion Sauce is prepared by carefully controlling the rate which oil is added to egg yolks
Mayonnaise
List the two phases of a vinaigrette
Continuous & Dispersed
What is the ratio of oil to liquid in making a vinaigrette ?
3:1
What is the fatty substance which makes egg yolks an emulsifying agent ?
Lecithin
This cold emulsion sauce is prepared by combining two ingredients that would not otherwise blend into a homogenous mixture ?
Vinaigrette
Name one other emulsifying agent other than egg yolks .
Honey / Cream
A Vinaigrette is often named after the _____ being used .
Acid
Which of the flowing may be a reason for a mayonnaise to break ?
It became too thick
Name two items that a cold, dairy - based sauce would be made from.
- Heavy Cream
- Soft Cheese
- Sour Cream
Which is not a characteristic of a salsa ?
Considered a small sauce of leading sauce tomato
A well reduced, highly concentrated essential flavor of a food, in either puree or liquid form is a ?
Coulis
Cold soups are used to ____ the palate .
Cleanse/ Refresh
List the styles of cold soups .
- Clear
- Cream
- Fruit / Vegetable
This style of cold soup is made from a thickened base such a Veloute or Béchamel .
Cream
This style of cold soup is based on a broth and gets its body from gelatin .
Clear
Care should be taken in preparing this style of cold soup because it has the same consistency of the same style hot soup , but will thicken as it cools.
Cream Style
This style of cold soup must have a deep satisfying flavor .
Clear Style
When preparing a cold soup, ______ is needed to allow flavors to meld .
Time
Name the Four components that make up a green salad .
- Base
- Body
- Garnish
- Dressing
Which is NOT a rule when considering a dressing or a garnish ?
The dressing should not coat every piece of lettuce
TRUE OR FALSE
Greens should be torn into large pieces before being used as the body of a salad .
False
Which is better to use in a potato salad an Idaho Russet or Utah Finnish Potato ?
Russet. depending
TRUE OR FALSE
Greens should be torn into pieces at least 4” in size before being used in a salad
False
If a salad contains fruit that is known to oxidize quickly, what can be added to keep it looking fresh ?
Acid
Name one disadvantage of using pastas or grains to make a side salad.
Item will go flat in flavor / texture
It is important not to expose beans and legumes to _____ for an extended period of time since it will make them tough.
Acid
Which is the best way to apply the dressing to a vegetable salad containing root vegetables ?
Cooked vegetables are drained well and combined with dressing while still warm.
When preparing a “ Composed “ salad , if you have a base of Bibb lettuce & one garnish is julienne of roasted bell pepper, what might you add to this salad to compliment it and add textual appeal ?
Shaved Parmesan Fresh Mushrooms -- thinly sliced Garlic Croutons Cherry Tomato -- thinly sliced Olive Oil & Red Wine Vinegar Chiffonade of Basil Sea Salt Cracked Black Pepper
Name the four elements that make up a sandwich.
- Bread
- Spread
- Fillings
- Garnish
An example of a bread used most often for sandwiches which can be easily sliced is ?
Seedless Rye
A Pullman Loaf can be easily sliced due to its property of having a tight__?
Crumb/ Grain
A Sandwich presentation style which has a top & bottom slice of bread is known as ?
Closed Style
A sandwich presentation style which has one slice of bread which acts as a base is known as ?
Open - Face
A sandwich presentation style which has three slices of bread is known as :
Triple Decker / Club Style
Give an example of a sandwich which use a closed style of presentation.
BLT / Grilled Cheese
Give an example of a sandwich which uses an open style of presentation .
Canape / Avocado Toast
Cutting a finger or a tea sandwich into which kind of shape ensures best yield & lowest food cost ?
Straight Edge
What is the name of a sandwich that is prepared and pressed until all contents are hot / melted ?
Pannini
When is it best to cut sandwiches used for service ?
Right before service
Name one category of bread that is generally very difficult to slice without crumbling.
Peasant Style
The term Hors d’ Oeuvre literally translates to :
Outside the meal
Match the following Regional Styles of Hors d’ Oeuvres with its description :
Mediterranean– Little dishes known as “mezzes” featuring olives, nuts & spreads
Russian– “Zakuski Table” including smoked & pickled fishes and blinis with caviar
Spanish– including tapas, usually served in a bar atmosphere, accompanied by sherry
Scandinavian– Showcase of hot & cold foods known as a smorgasbords
Why is it important to carefully garnish Hors d’ Oeuvres which will be passed ?
Consistency. so the item an be easily taken
An Hors d’ Oeuvre built from two or more components is known as a ___ Hors d’ Oeuvre
Composed
This type of Hors d’ Oeuvre described in question #4 can include :
Examples :
Profteroles
Canapes
Braquettes
Why is it important to assemble Hors d’ Oeuvre as close to service as possible ?
So the items reaches the customer fresh and the components have the correct texture .
This type of Hors d’ Oeuvre is actually an open- faced sandwich since it consists of a toasted piece of bread, spread, a filling and a garnish.
Canape
True Caviar is the roe of the ____
Sturgeon
Match the three true caviars with the description
- Beluga—- May weigh up to one ton, and takes 20 years to mature
- Osetra—- Weighs 500 lbs, reaches 10ft. in length, matures in 12 yrs.
- Sevruga—- Weighs only 150 lbs matures in 8 yrs, much cheaper.
Special serving dishes for serving caviar should not be made with _____ to avoid flavor changes.
Sliver
List the four methods of flavoring oils & vinegars :
Cold Fusion:
Room Temperature oil or vinegar is combined with ground spices , the decanted once spices settle.
Puree:
Raw, blanched or fully cooked vegetables , herbs or fruits are processed, then brought to a simmer, reduced and added to oil or vinegar and stored.
Steeping:
Oil or vinegar is gently heated with ingredients used for flavoring , then allowed to come to room temperature then strained.
Warm Infusion:
Herbs or aromatics are placed in a glass or plastic container, then the heated oil or vinegar is poured in on top. It is left alone until desired flavor is achieved, sometimes for several days.
The processed by which a liquid is heated to a particular temperature & held there for a particular period of time to destroy naturally occurring bacteria is known as :
Pasteurization
The effect of acid on a protein is to tighten or denature. In cheesemaking , this basic action is known as :
Curdling
Ingredients such as lemon juice , vinegar or rennet are added during which process of cheesemaking ?
Acidification / to change PH
After the coagulation of milk proteins in cheesemaking, a soft mass forms known as:
Curds of Whey
The first two animals believed to be used for cheesemaking were ?
Goat & Sheep
Name one item that is used to shape cheese :
- Baskets
- Molds
- Cheesecloth Bags
The final stage in cheesemaking,_____ is when the flavor development of cheese takes place.
Ripening
What is the main difference “ Natural” cheese & “ Processed “ cheese in cheesemaking ?
Processed cheeses are not expected tp “ ripen “ or change with time like Natural cheeses.
