FINAL EXAM FA2020 CHEF 1310 GARDE MANGER Chef Gallagher

NAME: Rozanetta Williams

DOWNLOAD EXAM, SAVE, HIGHLIGHT CORRECT ANSWER, SAVE AND

RETURN TO nellda.gallagher@my.tccd.edu BY MIDNIGHT 12/15/20

CH. 1
True/False

1. The term “Garde Manger” literally translates to “keep to eat.” T

2. In the training process developed by guilds, members started as journeymen. F

3. The term “charcuterie” comes from the French root for “pig.”F

4. The names assigned by Escoffier referring to stations in a kitchen are still used today.T

Multiple Choice

1. In the twelfth century, approximately what percent of the world’s population still fell into
a category known as “rural peasants?”
a. 20 to 30
b. 50 to 60
c. 70 to 80
d. 80 to 90

2. Members of the charcutiers’ guild joined the ranks of the garde manger staffs in
restaurants and hotel kitchens when the guild system was officially abolished in
a. 1765.
b. 1791.
c. 1789.
d. the 12th century.

3. The Gauls, in what became France, became renowned for preserving which product(s)?
a. Hams and bacon
b. Fish
c. Cheeses
d. Wines and cordials
Fill in the Blank

1. Today’s garde manger must be well-versed in using kitchen equipment such as (name
five)_meat grinders_________, _____food processor_____, _____smokehouses_____,
___brining tubs_______, and _salometers_________.

2. In most operations, the top five time wasters are: (1) _no clear priorities_________, (2)
__poor staff training________, (3) ___poor communication_______, (4) _poor
organization_________, (5) ___inadequate or missing tools_______.

3. Name seven items today’s garde manger may be responsible for in a restaurant:
_sandwiches_________, ___salads_______, ___canapes_______, _terrines_________,
______sausages___, ___fresh cheeses_______, and_cold soups_________.

CH 2

True/False

1. Broken mayonnaise sauces are impossible to repair and should be thrown away. F

2. The classical definition of a coulis, written by Escoffier, is the “well reduced, highly
concentrated essential flavors of a food, in either purée or liquid form.”T

3. The term “chaud-froid” means “thin and thick.”F

4. Firm gel is the strongest strength of gelatin.F

5. Cold soups should be tasted for flavor at the temperature they are going to be served.T

6. Jellied cold soups should have enough gelatin to hold their shape well.F

7. To make a firm gelatin, add 8 to 10 ounces of gelatin to 1 gallon of liquid.F

8. Salsas, chutneys, and relishes can be made from both raw and cooked vegetables.T

9. Vichyssoise is a classic example of a clear cold soup.F

Multiple Choice

1. An example of a stabilizer is
a. mustard
b. egg yolks
c. glace de viande
d. all of the above
 2. What liquid can be used to thin out a stable emulsion?
a. Water
b. Oil
c. An acid
d. Both a and c

3. The reason(s) mayonnaise breaks is because

a. the oil was added too rapidly.
b. the mayonnaise was allowed to become too thick.
c. the mayonnais became either too hot or too cold during preparation.
d. All of the above

4. The three main types of cold soups are:

a. vegetable and fruit, cream-style, and clear.
b. pureed, creamy, and jellied.
c. suave, smooth, and robust.
d. fruit, vegetable, and broth.

5. Identify the strengths of gelatin in order of weakest to strongest:

a. delicate, coating, firm, sliceable, and mousse
b. delicate, sliceable, firm, mousse, and coating
c. delicate, coating, sliceable, firm, and mousse
d. coating, delicate, sliceable, mousse, and firm

Fill in the Blank

1. An emulsion consists of two phases, the _dispersed_________ and the

_continuous_________.

2. The standard ratio for an emulsified vinaigrette is __3________ to __1________.

3. The term coulis is interchangeable with the term puree.

4. Cold soups are generally served as __appetizers________, ___hor's d overse_______, or

entrees________.

5. To make delicate gelatin, __sheet________ of gelatin should be added to

____dissolve______ of liquid.

6. A finished mayonnaise should be thick enough to hold _soft peaks_________.

7. The standard ratio for mayonnaise is 6-8 oz. oil to 1 egg yolk(s).

CH. 3
True/False

1. Herba salata was a concoction of seasoned herbs and lettuces enjoyed by the Greek and
Romans. T

2. The best use for leaf lettuces is braising.F

3. Spicy greens are less spicy when they are younger.T

4. When partially cooked, green vegetables may discolor if they are combined with an acid
for a long period of time. T

5. Starchy potatoes hold their shape better after they are cooked than waxy potatoes do. F

6. Beans in a salad may become soggy if they sit in dressing for too long. F

Multiple Choice

1. What are the three categories of lettuce?

a. Butterhead, bitter, and spinach
b. Micro, mild, and spicy
c. Leaf, butterhead, and crisphead
d. Light green, medium green, and dark green

2. The best use of mature bitter greens and chicories are

a. braised.
b. sautéed.
c. grilled.
d. All of these

3. What is considered a good ratio of salad greens to salad dressing for one serving?
a. 2 ounces greens to ¾ fluid ounce dressing
b. ¾ cup greens to 2 fluid ounces dressing
c. 3 ounces of greens to 4 fluid ounces dressing
d. ½ cup greens to 3 fluid ounces dressing

4. Which of the following salad components will become soggy if dressed long before
serving?
a. Beans
b. Pasta
c. Potatoes
d. Root vegetables
 Fill in the Blank

1. Two types of crisphead lettuce are iceberg and ___romain_______.

2. The three most commonly available prepared mixes of greens are: ___meslclun_______,
__oriental________, and ___baby_______.

3. ___Arugula_______, a popular spicy green, is also known as rocket or roquette.

4. It is best to use micro greens within _2-3 days_________ of purchase.

5. Utensils such as ___gloved hands_______, __tongs________, or ____spoons______ can

be used to toss salads.

6. When composing a salad, keep in mind that it can feature contrasting elements, such as
__base________, underliner, ___body_______, ___garnish_______, and
_dressing________.

CH 4

True/False

1. The honor of naming the sandwich goes to the infamous gambler John Montague, the
fourth Earl of Sandwich, who refused to leave the gaming table because he didn’t want to
break his losing streak.T

2. If a sandwich calls for toasted bread, it is okay to toast the bread ahead of time.F

3. It is not necessary to use a spread when making a mayonnaise-based tuna salad

sandwich.T

4. The filling is the focus of the sandwich.T

5. Cutting sandwiches into straight-edged shapes like squares, rectangles, triangles and
diamonds give the best yield with the lowest food cost.T

Multiple Choice

1. On average, in about how many bites should a tea sandwich be able to be eaten?
a. One
b. Two
c. Three
d. Four

2. What purpose does a spread serve?

 a. Acts as a barrier to keep the bread from getting soggy
b. Adds moisture to the sandwich
c. Helps to hold the sandwich and keep it together as it is eaten
d. All of these

3. Which of the following sandwiches is made with a French baguette, cinnamon pâté, and
green papaya salad?
a. Bahn Saigon
b. Croque Madame
c. Tremezzini
d. Panini

4. A(n) _________ is a sandwich traditionally wrapped in paper and sold from market stalls
in southern France.
a. smørrebrød
b. pan bagnat
c. bruschetta
d. amuse-guele
5. Which of the following is an appropriate choice for tea sandwiches?
a. Pullman bread
b. Whole-grain bread
c. Tortilla
d. Both a and b

Fill in the Blank

1. Some garnishes for sandwiches include __lettuce_______, ____tomatoes_____,

____onions_____, or ___sprouts_____.

2. A sandwich made with only one piece of bread that acts as a base is called _open
faced__________.

3. To prepare a tea sandwich, _____________________, ________________, _____,

________, and ______________.

4. Some examples of classical French sandwiches are the _Pan Bagnat___________,

__Croque Monsieur__________, and __Croque Madame_________.

CH 5

True/False

1. The first preserved foods were most likely produced by accident.T

2. Salt is the most basic ingredient used in preserving food.T

3. Dehydration is the movement of a solvent through cell walls in order to equalize the
concentration of a solute on both sides of the cell walls.F

4. Nitrates take longer to break down in cured food than nitrites.T

5. Longer curing and drying periods require the presence of nitrates in order to cure meat
safely.T

6. Dextrose is too sweet to be used on cured products.F

7. In order for an item to be considered pickled, it must have vinegar added to the brine.F

8. When brining a large item, the item is injected with brine equaling ten percent of its total
body weight.T

9. Today brines are used more to add moisture and flavor to meats rather than to preserve it
for long periods of time.T

10. Smoke-roasting is sometimes referred to as barbecuing or pit roasting.T

Multiple Choice

1. Preserved foods differ from fresh foods in that they

a. are saltier.
b. are drier.
c. have sharper flavors.
d. All of the above

2. The process of removing as much excess water as possible from a piece of food is known
as
a. osmosis.
b. dehydration.
c. fermentation.
d. denaturing proteins.

3. The process of encouraging protein strands to lengthen or coil is known as

a. osmosis.
b. dehydration.
c. fermentation.
d. denaturation.

4. The ratio for using Insta-cure with meat is

a. 4 oz Insta-cure to 100 lb meat.
b. 2 oz Insta-cure to 50 lb meat.
 c. 4% of the total weight of meat.
d. All of the above.

5. Both sodium erythorbate and ascorbate

a. can be used to substitute for nitrates and nitrites.
b. have all of the same reddening effects as nitrates and nitrites.
c. are cure accelerators and work together with the nitrite to enhance color
development and flavor retention in cured foods.
d. must be used along with nitrates and nitrites when curing foods.

6. Which of the following items is not good for smoking?

a. Pine
b. Fruit peels
c. Corn husks
d. Peanut shells

7. Smokehouse temperatures for cold smoking should remain below

a. 85°F.
b. 92°F.
c. 100°F.
d. 110°F.

Fill in the Blank

1. Food preservation techniques control the effects of microbes by controlling food’s

_____________, ______________, ______________, and ______________.

2. Dehydration reduces the overall ___water______ and ____moisture______of the food to

be preserved.

3. The basic features of a smoker include _____________, ______________,

____________, and _____________.

4. Before cured items are smoked, they should be air-dried long enough in order to form a
_____tacky skin____.

5. ____Curing______ is the generic term used to indicate brines, pickling, or corning

solutions.

6. _____Cold______ items are not cooked through the smoking process.

7. In smoke-roasting, the temperature of a smoker must be able to exceed _170

degrees__________.

CH 6
True/False

1. The word sausage comes from the Latin word “salsus” meaning “salted”.T

2. It wasn’t until modern times that people starting smoking and drying sausage.F

3. Traditionally sausage is made from tougher cuts of meat; the more exercised the muscle,
the more highly developed flavor.T

4. Sausages that are dried or cold-smoked must include either nitrate or a nitrite-nitrate
combination to be cured fully and safely.T

5. Using fresh and dried herbs in a sausage recipe will result in the same flavor in the
finished product.F

6. If using cooked ingredients in a sausage recipe they must be cooled completely before
being incorporated into the sausage.T

7. Fermented sausages are a relatively new form of sausage.F

8. Sheep and hog casings generally come in hanks that are 100 inches in length.T

Multiple Choice

1. The original casings for sausages were made from

a. animal intestines.
b. animal stomachs.
c. Neither a nor b
d. Both a and b

2. For optimal texture in sausages, which ratio of meat to fat should be used (by weight)?
a. 50 to 50
b. 60 to 40
c. 70 to 30
d. 80 to 20

3. Some aromatic ingredients that are included in sausage recipes include

a. vegetables.
b. wine.
c. citrus zest.
d. All of these
4. When the meat and/or fat is ground through a succession of increasing smaller plates, this
process is known as:
a. progressive grinding
b. basic grinding
c. successive grinding
d. advancement grinding

5. What is the ideal temperature for meat when it is to be ground?

a. 12 – 15 ˚F
b. 28 – 30 ˚F
c. 40 – 42 ˚F
d. 68 – 70 ˚F

6. Approximately how much water is added when making a fermented sausage?

a. 20 to 30% of the weight of the meat
b. 40 to 50% of the weight of the meat
c. 60 to 70% of the weight of the meat
d. 2 cups; the weight of the meat does not matter

7. After all of the ingredients for the emulsion sausage is added, to what temperature
should you continue processing the mixture?
a. 45˚F
b. 50˚F
c. 58˚F
d. 65˚F

Fill in the Blank

1. Pork sausages that undergo lengthy smoking or drying procedures but aren’t cooked must
be made with __certified pork________.

2. Most contemporary forcemeat recipes call for _pork fat________ or _heavy

cream________to be used for fat content.

3. Sweeteners are added to the curing mixture of sausages in order to _mellow_______the

sausage’s flavor and make the finished product _moister________.

4. Adding too much of _______________ like vinegar or wines could result in making the
finished sausage have a ______________.

5. When sausage is mixed properly, it will have a tacky appearance________________ and

a _slickly sticky __texture____________.

6. Frankfurters and mortadella are types of ___emulsion sausages_______________.

 7. _Casings________________, made from the intestines and stomach of sheep, hogs, and
cattle, are used to shape sausage meat.

8. Larger sausages are made with beef middles_____________or ____bungs_________.

CH 7

True/False

1. The Germans are famous for their contributions to the world of terrines, pâtés and other
forcemeats.F

2. All terrines must be made with forcemeats.F

3. Mousselines are made from lean white meats, shellfish, and, generally, heavy cream.T

4. Salt plays a vital role in forcemeats in that it draws out the proteins in the meat.T

5. When preparing forcemeats, it is imperative to chill the ingredients and equipment in

order to keep the forcemeat under 40°F.T

6. Today, most terrines are served directly from their mold.F

7. Galantines, as we know them, have been popular since the French Revolution.T

8. Roulades differ from galantines in that they are rolled in cheesecloth or plastic wrap, not
the natural skin “casing” found in galantines.T

9. The grade of foie gras is based on the size, shape, and weight of the liver.F

Multiple Choice

1. Which is not a shaping method to produce items from forcemeats?

a. Mousseline
b. Terrine
c. Pâtés en croûte
d. Roulade

2. A forcemeat is a lean meat and fat emulsion that is established when the ingredients are
processed together by
a. puréeing.
b. sieving.
c. grinding.
d. All of these
3. The result of making a forcemeat is a(n)
a. blend.
b. emulsion.
c. mixture.
d. mousse.

4. Which forcemeat style sautés and cools a portion of the dominant meat before it is
ground?
a. Straight
b. Country
c. Gratin
d. Mousseline

5. Rubbery forcemeat can be improved

a. by adding a panada.
b. by adding egg whites.
c. by adding fat and cream.
d. by mixing it more.

6. Country-style forcemeats are

a. less refined in texture.
b. heartier in flavor.
c. traditionally made from pork and pork liver.
d. All of the above

7. When cooking a terrine, how far should the water come up on the terrine mold?
a. ¼ - ½ way
b. ½ - ⅔ way
c. ⅔– ¾ way
d. ¾ - just below the lip of the mold

8. Once a pâté en croûte is shaped, baked, and finished with aspic, it may be held for
a. 1 to 2 days.
b. 3 to 4 days.
c. 5 to 7 days.
d. 7 to 10 days.

9. What grade of foie gras weighs less than a pound, is slightly flattened, has visual
imperfections, and is primarily used for mousses?
a. A
b. B
c. C
b. D
 10. Classic marinating ingredients for foie gras include
1. Sauternes.
2. cognac.
3. Both a and b
4. Neither a or b

Fill in the Blank

1. The four types of basic forcemeat styles are___Straight_______,

___country-style_______, __gratin________, and _mousseline_________.

2. The three basic types of secondary binders are _eggs_________, __non-fat milk
product________, and _panadas_________.

3. Garnishes to forcemeats are called either _inlaid_________ or ___random_________.

4. Forcemeats can be mixed in __pate's________, ___terrines_______, or

_sausages_________.

5. Two additional terms, ___ballotine______ and __dodine________, are occasionally used

in the same way as galantine.

6. The first published recipe for pâté de foie gras appeared in _Le Cuisinier Gascon
_________, a cookbook published in _ 1747_________.

7. The _Moulard Duck_________ duck is a hybrid breed resulting from cross-breeding

__Muscovy________ and _Pekin_________

8. Marinated foie gras is usually used in foie gras Terrines________, __ Pates________, or

_Roulades_________.

CH 8

True/False

1. The animals’ diet does not impact milk quality and flavor.F

2. The majority of cheeses made in the United States are made from raw milk.F

3. When coagulating milk, an acid forces the proteins to tighten, creating curds.T

4. Hooping molds the curds into the desired shape.F

5. Cheese ripens from the center to the outside.F

Multiple Choice

1. Cheese is made from which of the following animals’ milk?

a. Goats and sheep
b. Cows and goats
c. Water buffalo
d. All of the above

2. The first real cheese factory was established in 1851 in which state?
a. Vermont
b. New York
c. Wisconsin
d. California

3. The noncoagulated portion of a milk curd is known as

a. cheese.
b. whey.
c. rennet,
d. None of these

4. The “magic” of cheese flavoring development takes place in which of the following
stages?
a. Coagulating
b. Salting
c. Shaping
d. Ripening

5. To prevent moisture collecting and spoilage, all new cheese must be turned on regular
intervals, usually
a. once every one or two days.
b. once a month.
c. every other month.
d. none of the above.

6. Gorgonzola is what type of cheese?

a. Hard cheese
b. Blue-veined
c. Rind-ripened
d. From sheep’s milk

7. Cheese is shaped in
a. cheesecloth bags.
b. baskets.
c. molds.
d. All of the above
 8. A cheese’s readiness for consumption is determined by taking core samples from a
ripening wheel using a
a. ripening tool.
b. knife to cut into the wheel.
c. cheese trier.
d. Both a and b

9. If commodity cheese becomes unnaturally moldy, the chef should

a. do nothing; this is acceptable.
b. trim away the mold with a vegetable peeler.
c. trim ½ to 1 inch past the mold.
d. discard the entire piece of cheese.

10. Which of the following items have a naturally affinity for cheese?
a. wine, beer and fortified wines
b. varieties of bread and crackers
c. fruit
d. all of the above

Fill in the Blank

1. Overheating milk during pasteurization may __denature_________its proteins and render

it ___unusable______for cheese making.

2. Acid starters in cheese making include __starter cultures________ and __milk________.

3. __Rennet________ is the enzyme used to start most cheese.

4. __Cutting_______ the curd accelerates acidification and dramatically advances the goal
of cheese making: isolating the milk’s solids from the liquids and preserving them.

5. ___Wash rind cheeses_____ are known as the “stinky cheeses.” This category often
surprises customers with its richly sweet and salty tastes accented by earthy aromas.

6. The monastic lifestyle of the Benedictine and Cistercian orders of medieval Europe is
directly related to today’s efforts to maintain the tradition and craft of _fresh______
cheese making as it has been done for centuries.

CH 9

True/False

1. Typically, appetizers are small portions of very flavorful items, meant to take just enough
edge off the appetite to permit thorough enjoyment of an entrée.T
2. Hors d’oeuvre and appetizers differ in the ingredients each uses.F

3. Composed hors d’oeuvre are made up of two or more components.T

4. Canapés are small, open-faced sandwiches.T

5. Profiteroles are small, round, hollow puffs that are filled with sweet fillings only.F

6. In terms of banquet menu “building,” it is common to begin the meal with more assertive
flavors and end with more subtle flavors.F

7. The French term “mousse” literally means “foam” or “froth.”T

8. Vegetable and fruit purees are especially appropriate for foams because the carbohydrates
in their cell walls prevent the bubbles from disintegrating too quickly.T

9. The best caviar needs no special accompaniments.T

10. Tomato water makes an excellent granite because its high amount of natural sugars helps
develop large ice crystals.T

Multiple Choice

1. An entire menu made up of hors d’oeuvre is known as

a. a “cocktail party.”
b. a “standing meal.”
c. a “chef’s tasting.”
d. an “amuse-gueule.”

1. Tartlets, canapés, barquettes, and profiteroles are all examples of

a. composed hors d’oeuvre.
b. plated appetizers.
c. cold savory mousses.
d. None of the above
 2. An advantage to using hors d’oeuvre spoons is
a. you can add a liquid element to the hors d’oeuvre.
b. guests do not have to use their fingers to eat the hors d’oeuvre.
c. Both a and b
d. Neither a nor b

3. The Russian zakuski table features

a. pickled fish.
b. smoked fish.
c. blinis with caviar.
d. All of the above

4. What is the basic formula for a cold, savory mousse, assuming that the base requires a
binder?
a. 1 pound base, 2 ounces binder, 2 cups liquid, 1 cup aerator
b. 2 pounds base, 1 ounce binder, 2 cups liquid, 2 cups aerator
c. 1 pound base, 2 ounces binder, 2 cups liquid, 1 cup aerator
d. 2 pounds base, 1 ounce binder, 1 cup liquid, 2 cups aerator

5. The typical percentage of gelatin in jellies is

a. 1% to 3% of the total weight.
b. 3% to 5% of the total weight.
c. 8% to 10% of the total weight.
d. 12% to 15% of the total weight.

6. Pectin is a
a. natural thickener extracted from plants, mainly citrus fruits.
b. red algae-based thickener.
c. carbohydrate-based gelling agent manufactured from seaweed.
d. carbohydrate-based gelling agent that is made from brown seaweed.

7. Basic principles for selecting, preparing and plating appetizers do not include
a. serving all appetizers at the proper temperature.
b. slicing, shaping, and portioning appetizers properly.
c. considering the garnish for the appetizer.
d. never offering to split an appetizer.

Fill in the Blank

1. Hors d’ oeuvre should be able to be eaten in _one -two bites_____and should never
require a _fork_____ and __knife______.

2. Canapés consist of four components: a base_______, often a small piece of toasted bread;
a ___spread____, which acts a moisture barrier; a ____topping____, which should be cut
neatly; and a _garnish______, which gives the item a fresh and appealing look.
 3. Chorizo sausage, Manchego cheese, Serrano ham, fried calamari, and tortillas de papas
are examples of _tapas______.

4. Appetizers________ are meant to stimulate the appetite, so seasoning is very important.

5. A mousse is composed of three parts: ____binder____, ____base_____ and

_aerator______.

6. The key to a mousse is to have a proper balance of _binder____ and __base___ so that
the mousse will keep a distinct shape_______when chilled without melting or sagging.

7. _Savory sorbets_______and __ granités_____ have been used for some time to tease the
palate as an intermezzo.

8. __Alginate_____ is a carbohydrate-based gelling agent that is made from brown

seaweed.

CH 10

True/False

1. Condiments are assertive, sauce-like creations, typically served on the side and added at
the diner’s discretion.T

2. Mustard is often times added to a vinaigrette to act as an emulsifier.T

3. Chutneys are always fruit-based.F

4. Relishes are always served cold and act as a foil to hot or spicy foods.T

5. When you infuse oil or vinegar with fresh or raw ingredients, you run the risk of
food-borne illness if the product is not properly stored.T

6. Pickles encompass any food that has been brined.T

Multiple Choice

1. An example of a condiment is
a. a pickle.
b. a spread.
c. chips.
d. All of these

2. Ketchup was invented

a. by the French in the 17th century.
 b. by the British.
c. has its origins in East Asia.
d. all of these claims have been made.

3. The best method to make an infused oil or vinegar is

a. the warm infusion method.
b. the steeping method.
c. the pureeing method.
d. the cold infusion method.
e. All of these

4. Pickles in India and Southeast Asia

a. use oil as their pickling agent.
b. are similar to European pickles.
c. are made from a salt brine.
d. are not popular and are rarely seen.

5. Crackers that are made when a savory dough is prepared, rolled into a log, chilled, and
then sliced and baked is known as
a. crisps.
b. rolled crackers.
c. icebox-style crackers.
d. None of these.

Fill in the Blank

1. American-style mustard is made from _white mustard seeds__________ and gets its
yellow color from _____turmeric ____.

2. _Compote_________ are often made by cooking fruits in syrup.

3. __Chutney________ can be made from pears, apples, bananas and other fruits.

4. Chutneys may be cooked, similar to a __pickle____ or __relish____, or they may be raw,

making them similar to cold raw sauces such as _salsa_____.