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Chef Skyes Garde Manger Mid-Term Quiz > Mid-Terms Garde Manger > Flashcards

Mid-Terms Garde Manger Flashcards

1
Q

This Cold Emulsion Sauce is prepared by carefully controlling the rate which oil is added to egg yolks

A

Mayonnaise

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2
Q

List the two phases of a vinaigrette

A

Continuous & Dispersed

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3
Q

What is the ratio of oil to liquid in making a vinaigrette ?

A

3:1

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4
Q

What is the fatty substance which makes egg yolks an emulsifying agent ?

A

Lecithin

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5
Q

This cold emulsion sauce is prepared by combining two ingredients that would not otherwise blend into a homogenous mixture ?

A

Vinaigrette

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6
Q

Name one other emulsifying agent other than egg yolks .

A

Honey / Cream

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7
Q

A Vinaigrette is often named after the _____ being used .

A

Acid

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8
Q

Which of the flowing may be a reason for a mayonnaise to break ?

A

It became too thick

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9
Q

Name two items that a cold, dairy - based sauce would be made from.

A
  1. Heavy Cream
  2. Soft Cheese
  3. Sour Cream
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10
Q

Which is not a characteristic of a salsa ?

A

Considered a small sauce of leading sauce tomato

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11
Q

A well reduced, highly concentrated essential flavor of a food, in either puree or liquid form is a ?

A

Coulis

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12
Q

Cold soups are used to ____ the palate .

A

Cleanse/ Refresh

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13
Q

List the styles of cold soups .

A
  1. Clear
  2. Cream
  3. Fruit / Vegetable
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14
Q

This style of cold soup is made from a thickened base such a Veloute or Béchamel .

A

Cream

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15
Q

This style of cold soup is based on a broth and gets its body from gelatin .

A

Clear

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16
Q

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.

A

Cream Style

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17
Q

This style of cold soup must have a deep satisfying flavor .

A

Clear Style

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18
Q

When preparing a cold soup, ______ is needed to allow flavors to meld .

A

Time

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19
Q

Name the Four components that make up a green salad .

A
  1. Base
  2. Body
  3. Garnish
  4. Dressing
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20
Q

Which is NOT a rule when considering a dressing or a garnish ?

A

The dressing should not coat every piece of lettuce

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21
Q

TRUE OR FALSE

Greens should be torn into large pieces before being used as the body of a salad .

A

False

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22
Q

Which is better to use in a potato salad an Idaho Russet or Utah Finnish Potato ?

A

Russet. depending

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23
Q

TRUE OR FALSE

Greens should be torn into pieces at least 4” in size before being used in a salad

A

False

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24
Q

If a salad contains fruit that is known to oxidize quickly, what can be added to keep it looking fresh ?

A

Acid

25
Q

Name one disadvantage of using pastas or grains to make a side salad.

A

Item will go flat in flavor / texture

26
Q

It is important not to expose beans and legumes to _____ for an extended period of time since it will make them tough.

A

Acid

27
Q

Which is the best way to apply the dressing to a vegetable salad containing root vegetables ?

A

Cooked vegetables are drained well and combined with dressing while still warm.

28
Q

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 ?

A 
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
29
Q

Name the four elements that make up a sandwich.

A
  1. Bread
  2. Spread
  3. Fillings
  4. Garnish
30
Q

An example of a bread used most often for sandwiches which can be easily sliced is ?

A

Seedless Rye

31
Q

A Pullman Loaf can be easily sliced due to its property of having a tight__?

A

Crumb/ Grain

32
Q

A Sandwich presentation style which has a top & bottom slice of bread is known as ?

A

Closed Style

33
Q

A sandwich presentation style which has one slice of bread which acts as a base is known as ?

A

Open - Face

34
Q

A sandwich presentation style which has three slices of bread is known as :

A

Triple Decker / Club Style

35
Q

Give an example of a sandwich which use a closed style of presentation.

A

BLT / Grilled Cheese

36
Q

Give an example of a sandwich which uses an open style of presentation .

A

Canape / Avocado Toast

37
Q

Cutting a finger or a tea sandwich into which kind of shape ensures best yield & lowest food cost ?

A

Straight Edge

38
Q

What is the name of a sandwich that is prepared and pressed until all contents are hot / melted ?

A

Pannini

39
Q

When is it best to cut sandwiches used for service ?

A

Right before service

40
Q

Name one category of bread that is generally very difficult to slice without crumbling.

A

Peasant Style

41
Q

The term Hors d’ Oeuvre literally translates to :

A

Outside the meal

42
Q

Match the following Regional Styles of Hors d’ Oeuvres with its description :

A

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

43
Q

Why is it important to carefully garnish Hors d’ Oeuvres which will be passed ?

A

Consistency. so the item an be easily taken

44
Q

An Hors d’ Oeuvre built from two or more components is known as a ___ Hors d’ Oeuvre

A

Composed

45
Q

This type of Hors d’ Oeuvre described in question #4 can include :

A

Examples :
Profteroles
Canapes
Braquettes

46
Q

Why is it important to assemble Hors d’ Oeuvre as close to service as possible ?

A

So the items reaches the customer fresh and the components have the correct texture .

47
Q

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.

A

Canape

48
Q

True Caviar is the roe of the ____

A

Sturgeon

49
Q

Match the three true caviars with the description

A
  1. Beluga—- May weigh up to one ton, and takes 20 years to mature
  2. Osetra—- Weighs 500 lbs, reaches 10ft. in length, matures in 12 yrs.
  3. Sevruga—- Weighs only 150 lbs matures in 8 yrs, much cheaper.
50
Q

Special serving dishes for serving caviar should not be made with _____ to avoid flavor changes.

A

Sliver

51
Q

List the four methods of flavoring oils & vinegars :

A

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.

52
Q

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 :

A

Pasteurization

53
Q

The effect of acid on a protein is to tighten or denature. In cheesemaking , this basic action is known as :

A

Curdling

54
Q

Ingredients such as lemon juice , vinegar or rennet are added during which process of cheesemaking ?

A

Acidification / to change PH

55
Q

After the coagulation of milk proteins in cheesemaking, a soft mass forms known as:

A

Curds of Whey

56
Q

The first two animals believed to be used for cheesemaking were ?

A

Goat & Sheep

57
Q

Name one item that is used to shape cheese :

A
  1. Baskets
  2. Molds
  3. Cheesecloth Bags
58
Q

The final stage in cheesemaking,_____ is when the flavor development of cheese takes place.

A

Ripening

59
Q

What is the main difference “ Natural” cheese & “ Processed “ cheese in cheesemaking ?

A

Processed cheeses are not expected tp “ ripen “ or change with time like Natural cheeses.

Chef Skyes Garde Manger Mid-Term Quiz (2 decks)

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