Question
click below
click below
Question
Normal Size Small Size show me how
Garde Manger
Test 1
Question | Answer |
---|---|
Bound Salad | A protein, pasta, or potatoes bound together by a dressing. |
Bites in an appetizer | 5-6 |
Concasse | Peeled, seeded, and rough chopped |
Oil infusion, which method? | Hot |
4 Components of a salad | Base, body, garnish, and dressing |
Ages of balsamic vinegar | |
Salad greens should be wet or dry | Dry, because oil and water doesn't mix. |
EVOO | |
What makes an entree salad? | Protein |
Ratio of oil to acid? | 3:1 |
Difference in acid content of wine vinegar and distilled vinegar? | Wine vinegar has a higher acid % than distilled vinegar. |
Garde Manger | Cold Kitchen |
Chutney | Jam like product with chunks |
Charcuterie | Using off cuts of meat (sausages, pates) |
Relish | |
What to use a hot marinade for? | Vegetables and herbs |
3 components of a marinade | Acid, oil, and flavor. |
Name 8 salad greens | Iceberg, romaine, spinach, bib, arugula, dandelion greens, cabbage, and butterhead. |
How long does a cold infusion take? | 5-6 hours |
Coulis | Pureed vegetable or fruit |
Name the 5 mother sauces | Bechamel, espagnole, tomato, hollandaise, and veloute. |
Amuse bouche | Sent out at the beginning of a meal. 1 bite and free to get customers wanting more. |
Emulsion agents for vinegarettes | Egg and mustard |
Talon | Fat, wax, and paraffin. |
3 types of vinegar | Fermented, distilled, and specialty. |
Name 2 bland oils | Salad/vegetable oil and Canola oil |