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Growth of the guild, & what was a guild?
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KEEPING to EAT
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Garde Manger
| Question | Answer |
|---|---|
| Growth of the guild, & what was a guild? | A union, work assigned to various groups to developed training. The system starts at Apprenticeship, Journeyman, then Master of training. |
| KEEPING to EAT | Storage room below ground level to keep foods cool. |
| Define Charcuterie | Preparation of meats, sausages, pates by smoking, brining, curing. Devoted to prepared meat products |
| Define Monsieur Boulanger | The founder of the worlds first Tavern keeper / restaurant in 1765 |
| Define Brigade System | Escoffier invented this organization of classical & modern kitchen tasks and assigned titles such as, Sous chef, Garde Manager, Roundsman, Saucier, Rotisseur. |
| What happened during the French Revolution in 1789? | When the nobleman left France to avoid the guillotine, their cooking staffs, moved to work in fine restaurants. |
| In relation to food what happened in 1791? | The Guild system was abolished. |
| Explain the evolution, Garde Manager? | Evolved from preparing a variety of preserved foods, such as sausage and salami, to preparing a-la-carte and buffet lines. Now mostly cold foods and apps. |
| Explain what a Cold Emulsion sauce is | 2 ingredients blended homogeneously like mayo. This is done in 2 phases, 1=dispersed phase then 2=continuous phase. |
| **Explain basic vinaigrette preparation | To whip Vinegar w/ Oil, 3 parts oil to 1 part acid. |
| What is Salsa | Uncooked, chunky, fruits or vegetables thats acid, tomato, onion, papaya. |
| What is Coulis? | Pureeing raw or cooked fruits / vegetables liquid/sauce can be added to cream stock or infused. |
| What is a puree sauce | When ingredients are blended smooth, fruit puree, ranch dressing. Interchangeable with Coulis. |
| What is dairy based sauce | Sauces made w/ dairy & cheeses, like chip dip. |
| What are miscellaneous sauces | Special sauces for special occasions, such as horseradish cocktail sauce. |
| What is basic preparation of a coating sauce | Warm over hot water bath to a point of easy flow, cool over ice water batch to gelatin thickened, now the sauce starts clinging to side of the bowl. |
| What is the difference between Cold pressed, Extra Virgin & Virgin Olive oil? | Cold press/Extra Virgin is the best, the first press the olives go through & at room temp and should not exceed 86 degrees w/ 1% or less of acid. Virgin Olive Oil is the second press & adds 3% or less of acid to the oils |
| What is basic Aioli | Oil, Garlic, Egg yolks, / based on olive oil. |
| What are different kinds of cold soup | Creamy-Tomato Clear-Consomme Vegetable-Vegetable Fruit-Melon Chilled-Gaspacho |
| What is herb Salata | Latin term for salad / mixture of vega, fresh herbs, lettuce, and greens |
| What is a tossed salad | When Greens, Veg & Toppings are tossed all together w/dressing |
| What is salad TIEDE? | When salad or dressings are slightly warmed over low heat. |
| Explain in detail how to properly wash Salad Greens. | Submerge cut greens in cold water, removing all trace of dirt. Place into salad spinner, spin dry, cover with damp cloth and plastic wrap. |
| What salad greens did Thomas Jefferson record being available in the market place. | Cress, Endive, Sorrel, |
| What are some fruit that oxidize unless treated | Apples, Bananas, Pears |
| How do you treat fruit so that it does not oxidize | Lemon / lime, & water, can also be treated with fruit juices. |
| What is another name for Arugula | ROCKET |
| What is a bound salad | Salads mixed with heavy dressing such as Potato salad, Marconi salad. NOT A LEAFY GREENS |
| What is a COLD sandwich | Deli Style sandwiches, lunch meats/cold cuts, cheeses |
| What is a Hot sandwich | When sandwiches are served warm or hot, such as Hambergers |
| What is a Finger / tea sandwich | A 2 bite sandwich, on fine grain bread w/the crust cut off, and precisely cut and or shaped. |
| What is an Open faced sandwich | Only 1 slice of bread on the bottom of the sandwich |
| What is a Closed faced sandwich | 2 slices of bread, top and bottom |
| What is a Club sandwich | Many layers usually 3 slice of bread, also known as the Triple Decker |
| How was the sandwich invented | John Montague did not want to leave the gambling table, so he asked for bread and meats be brought to him. |
| Who was John Montague | He invented the first sandwich, and started a rage |
| Who was Louis P. Degouy and what did he do | He worked at the Waldorf Astoria, and published the first Sandwich Manual in 1940 |
| What is Osmosis | When salt is applied to meat the fluid in the meat travels across the membrane in an effort to dilute the salt. This process kills harmful pathogens |
| What is Dehydration | This means without water and is a form of preservation |
| What is Fermentation | The breakdown of the compounds into gases and organic compounds |
| What is Denaturing Proteins | When presering food the protein in the item changes. The strands of Protein lengthens or coil, open or close, recombine or dissolve, this will make the food firm |
| What is Saltpeter | The first curing agent, BANNED in 1975 |
| What are Sodium Nitrates | Take longer to break down in cured foods Salt preservative that prevents BOTULISM. **used in foods that will NOT BE COOKED** |
| What are Sodium Nitrites | They break down faster and are used in any cured items that will later be COOKED** |
| Explain Nitrosamine Controversy | Potentially dangerous substance considered a carcinogens / also is in anything that is burnt |
| What is Prague Powder 2 | This is your NAME BRAND curing powder. The right combination of nitrite and nitrate in order to be fully safe. Used in products that are dried for a long time |
| What is TCM | Tinted Cure Mix, 94% table salt & 6% sodium nitrite |
| What are Cure Accelerators and give some example of them | Together with nitrite enhanced color & flavors, Sodium, erythordate, ascorbate |
| What are sweeteners that are used in charcuterie | Dextrose, sugar, corn syrup, honey & maple syrup |
| What is a Dry Cure | This is when salt & sugar is used to season the meat |
| What is a Brine | When dry cure is dissolved in boiling water, then chilled down before applying to meat, can also be injected |
| What does it mean when something is corned | Corn is large chunks of salt, spread over the entire body of meat |
| What is overhauling | When you cover the entire product with dry cure |
| What is brine injected | This is when you pump or inject brine into meat using a syringe. |
| What is pellicle formation | This is the Tacky skin that forms when meat is air dried |
| What is cold smoking, and at what temp | A procedure used to give a smoked flavor to meat without cooking them, temp should be kept between 10-100 degrees |
| What is hot smoking, and at what temp | A technique used when a fully cooked smoked item is desired, temps should be between 185-200 |
| What is smoke roasting | Method of roasting on a rack, over wood chips, temp should be over 250 |
| What is pan smoking | can be achieved with 2 disposable pans and a rack over sawdust and wood chips, **this is hard to control** |
| What does Drying mean | This is when meats are tied and hung uncovered |
| What are confits | Classic methods of preserving foods, poultry is simmered in their own fat, then packed in a crock covered in fat and aged for 1 week before serving |
| What are Rillettes | Stew meat & bones, store in crock covered in fat, can be used on canapés |
| What is the recommended amount of TCM for 100lbs of meat | .04% per 100lbs = 4 oz |
| What does Dextrose do | It has the ability to mellow the harsh salt & increase moist as other sweeteners without adding the extreme sweetness |
| What does sausage mean | Latin word Salsus = Salt, can be created from just about anything available. |
| What does Salsus mean | Salt |
| What is Lucanica | Italian sausage, and travel with the conquering Romans into ancient France |
| What is Fresh sausage | Raw sausage that is typically pan fried, broiled, grilled, baked or braised |
| What is Insacatta | Italian word = encased, Sausage |
| What role does FAT play in sausage making | 30% of the sausage is fat and lends to the delicious factor, mostly pork fat. |
| What is Certified pork | Pork is frozen for: 5 degrees for at least 20 days, or -10 degrees for 12 days |
| What is Cure Mixes | These are mixes or blends that can be purchased, such as Prague Powder II |
| What role do Aromatics play in sausage making | Used for taste can include wines, cheeses, zest and vega |
| What is Bulk Sausage | The meat is Not encased, meat is left loose. Meduim to corse texture when ground. |
| What is Cooked Sausage | Poached or steamed after shaping then sliced & served cold, grill, baking, pan frying |
| What is Smoked or Dried Sausage | Dry sausage requires a bit of care and attention because of the time it takes to age it, and certified pork needs to be used. |
| What is 5:4:3 ratio | 5=meat, 4=fat, 3=ice |
| Why is testing important and how do you do it | To check for the right flavors |
| What are some examples of garnishing | Cheese, veg, nuts, fruit |
| What is natural casings | Intestine that come from an animal |
| What are synthetic casings | These are manufactured casings |
| What is a Hank | This is the length or bundle of casing = 100 yards |
| What are Hog casings | **32-35m in size,** this will be on the TEST |
| What are Middles | Large intestine from a COW |
| What is a Bung Cap | This is the BEEF middle 17 - 20 lbs |
| TEXTURE CHART for making a good salad | Composed salad Wheel from the top moving to the right: arm, hot = cold,frozen soft = crisp lean = rich, fatty cool = spicy sweet = sour, tart |
| What r the 4 basic forcemeat styles | Straight, country, mousseline, and gratin |
| What type of cuts of meats are used to grind forcemeats | Opt for well-exercised cuts, since they have a richer flavor than very tender cuts. |
| What is inlay? What is a random garnish? | Inlay is when the garnish is carefully arranged in the middle of the forcemeat. Random is when the garnish is folded into the forcemeat |
| What is Mousseline? | White meats or seafood lightened up with cream and eggs |
| What are terrines made and baked in? | Forcemeat mixture baked in molds in a bain-marie made from Terra Cotta / Earthware, stainless steel, aluminum, ceramic and enameled cast iron with a tight fitting lid |
| What is a roulade? | A slice of meat or fish rolled around stuffing |
| How are terrines served? | sliced and served cold |
| What can you do to Mousseline forcemeat's to be sure a very smooth product? | 1) Push ground meat through a sieve 2) You can add extra heavy cream |
| What types of milk are used in cheese making? | cow milk, goat milk, sheep's milk, buffalo milk |
| What does Pasta Filata mean? | Means Spun Curds or Spun Paste. Italian style of cheese, mozzarella, provolone, can be made from buffalo. |
| Is cheese potentially hazardous? | Yes, but the use of Pasteurized milk and aging for a minimum of sixty day kills harmful bacteria. |
| What does Rennet do | It curdles the milk, enzyme used to make cheese. |
| What type of cheese is known as granas because of their granular texture | Grating cheeses like Parmigiano & Romano |
| What is cheese curd? | Small chunks of cheese solids that have been separated from Natural Whey present in milk. |
| What is the cheddaring processes? | A step used during cheese making to give cheese a dense, layered texture. |
| How do Appetizers and Hors d'oeuvre differ | Hors d'oeuvres is a much smaller amount of food only 1 or to 2 bites, finger food. Appetizers are served as the first course of a meal. |
| What does the term hors d'oeuvre translate to? | "out side the meal" , food items that precedes the meal |
| Are appetizers small portions of very flavorful items, meant just to take enough edge off the appetite to permit thorough enjoyment of an entree? | yes, per the book pg 444 |
| Eggs of the highest quality are prepared by a method with little or no salt? | Yes, salt pulls out the protein. |
| The term gratin means? | Forcemeat that has been seared and cooled before the grinding process. |
| What is the basic source of forcemeat's structure of primary binding | PANADA, made up of flour or bread crumbs, egg whites & cream. |
| The proper ratio for a mousseline forcemeat is? | 1:4 ratio = 1 lb white meat, 1tsp salt, 1 egg, 8 oz cream |
| Which forcemeat is made from seared meat | Gratin |
| A tub of rolled aluminum foil inserted into a pate en croute in order to keep it vented is called? | Chimney |
| What is savory cold dish made from boned poultry sewn back into the birds skin, poached in a rich stock, and preserved in the natural jelly is a? | Galantine, pg 316 |
| In 1851, the first real cheese factory in America was established by whom, in what town and state. | Jesse Williams in Rome, New York |
| It is believed that the first cheese were made from what type of milk | goat & cow milk, pg367 |
| When milk coagulates, it generally forms a soft mass of curd and non coagulated portion of milk is called? | Whey |
| What type of cheese is ricotta | Whey cheese |
| Overripe soft-ripened cheeses can be identified by what? | To soft, weepy under the rind, the center could be ozzy. |
| Know 3 types of Blue Veined cheese | Blue Cheese, Roquefort, Stilton (containing 30% to 50% moisture) |
| How much should the chef trim from a cheese that becomes unnaturally moldy? | Trim off 1/2 inch, past the mold |
| What does pasteurized milk do when making cheese? | It makes the cheese safe, kills harmful bacteria, but also takes away some flavor |
| Where were cheeses originally aged under conditions perfect for ripening to occur? | Caves |
| Parmigiano-Reggiano is an example of what type of cheese? | Granas |
| Know the three forms of preparing and presenting hors d'oeuvre? | Composed horsd'oeuvre, A'la Carte menu, Tasting menus |
| What is a composed hors d'oevre, is it a small open-faced sandwich? | Composed hors d'oevers are built from 2 or more components. A small open-faced sandwich is called a CANAPE also considered an hors d'oever. |
| Basic stages in cheese production | 1. Inoculation 2. Coagulation 3. Cutting curds 4. Cooking curds 5. Hooping curds 6. Pressing 7. Salting 8. Ripening 9. Evaluating development |
| What is mustard | condiment made from mustard seed, viniger & seasonings |
| What is condiment | Sauce like creation, serves as spread, dips or dressings |
| What is chutney | Sweet & sour condiment, often fruit based |
| What is a relish | Can be used as a dip, like a a salsa |
| What is compote | Fruit cooked down into a syrup |
| What is the origin of ketchup | France & East Asia, = pg 575 |
| What are fried chips, how are they made & made from what | Thin sliced vegetables, frying in oil until crispy, potatoes, beets or artichokes. |
| What are icebox crackers | Prepared, rolled, chilled then sliced and baked. Much like a cookie. |
| What are infused oils | When you add another flavor to the oil, using herbs and spices, fruits or vegetables |
| What is the starting point for developing a plan for a buffet | Concept and them, then guest count |
| What type of clams are smaller and more tender then top neck clams | Cherrystones |
| Are clams generally served raw | Yes |
| Are shrimp, mussels and crab served raw | No |
| What type of mussel has a higher ratio of meat-to-shell | Cultivated mussels |
| What are the best type of oysters, clams and mussels to use to avoid general risks | Cultivated / Farmed |
| What is a gross piece used for and what is its purpose | "Big Piece" a large slice used for display |
| What are the quality indicators for oysters | They don't open easily, meat is moist & plump, & smells fresh |
| Examples of food or action stations | this is where the chef prepares food as in omelet stations, pasta stations and raw bars |
| What are several types of crabs | King, Snow, Stone, Blue |
| Prior to service what should you do to shellfish | Scrub and hold on ice, 35 to 40 degrees, for no more then 2 to 3 days |
| What type of line holds more food then a staring line, with more contemporary look | Satellite Stations |
| Which groups is given credit for the table cloth | The Roman Empire |
| What types of foods are good for action stations | Show case items, like canapés or desserts |
| What kind of seafood come with a tag stating point of origin | ALL raw shellfish must come with tags |
| Explain some general guidelines of how to arrange items on a line in a buffet situation | Buffet should make it easy for guests to access the food. Lines should not block entrances, emergency exits, or doors. Avoid placing lines to close together |
| Explain the practical considerations of the placement of lines in buffet situations | You want the guest to move quickly through the buffet without blocking doorways or the guest chairs. |
Created by:
MArrowood
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