Garde Manger Quiz

Guilds were associations of craftsmen or merchants that regulated and protected their members' interests in medieval Europe. These guilds had strict rules and regulations regarding the production and trade of various goods. The statement suggests that the way guilds were structured and organized played a role in the development of a specific culinary technique known as "pâtés en terrine." This technique involved baking forcemeat, a mixture of ground meat and other ingredients, in earthenware molds. Therefore, the statement is true as it implies a connection between the guilds' setup and the emergence of this particular culinary tradition.

The given statement is true. It states that the first restaurant was established in 1765 by Monsieur Boulanger, who sold a hot dish called "ristorante" which means restorative. This suggests that the concept of a restaurant originated in the 18th century with the aim of providing nourishing meals to customers.

By the end of the 16th century, food guilds were divided into two groups: one group that supplied the raw ingredients and another group that was responsible for the actual preparation of the food. This suggests that the statement "Food guilds by the end of the 16th century fell under two groups: Those that provided raw ingredients and those that did the actual preparation" is true.

The statement is true because the Sumerians, an ancient civilization in Mesopotamia, were known to have developed one of the earliest methods of curing meat, which involved salting the meat. This method allowed them to preserve meat for longer periods of time, ensuring a stable food supply.

The term "garde manger" originally meant a storage area for preserved and cold foods. This term originated in French cuisine and referred to a designated area in the kitchen where chefs would store and prepare cold dishes, such as salads, pâtés, and charcuterie. The garde manger was responsible for the preservation and presentation of these foods, ensuring that they remained fresh and appetizing. Over time, the term has also come to refer to the culinary profession specializing in cold food preparation and presentation.

During the 12th century, the majority of the global population were peasants. This means that around 80 to 90 percent of people belonged to the lower class and were primarily engaged in agricultural labor. This was a time when feudalism was prevalent, and the majority of the population lived in rural areas, working on the land owned by nobles or the church. The peasants had limited social mobility and were often subjected to harsh living conditions and heavy taxation. Therefore, the statement "True" accurately reflects the historical context of the 12th century.

The term "garde manger" is a French culinary term that literally translates to "keep to eat." This term refers to the cold storage area in a professional kitchen where prepared foods, such as salads, pâtés, and cured meats, are stored and displayed. The phrase accurately describes the purpose of this area, which is to keep food fresh and ready to be consumed. Therefore, the given answer, "True," is correct.

The word "charcuterie" is derived from the French root words "chair" which means flesh, and "cuit" which means cooked. Therefore, the correct answer is "cooked flesh" as it accurately reflects the origin and meaning of the term.

The correct answer is 3000 B.C.E. because records of various curing methods have been found dating back to this time period. This suggests that the practice of curing has been in existence for thousands of years.

By the end of the 16th century, there were approximately two dozen food-related guilds. This suggests that there were around twenty-four guilds that were specifically focused on food-related activities during that time period. These guilds likely played a significant role in regulating and organizing various aspects of the food industry, such as production, trade, and quality control.

Officier de bouche is the correct answer because in the Middle Ages, the officier de bouche was responsible for managing the garde manger, which refers to the storage and preparation of food. This role involved overseeing the kitchen staff, organizing the pantry, and ensuring that the household had an adequate supply of food. The officier de bouche played a crucial role in managing the culinary operations of the household and ensuring that meals were prepared and served properly.

During the 12th century, peasants preserved animal meat through various methods. Pickling, salting, brining, curing, drying, packing in fat, and smoking were all common practices. Pickling involved immersing the meat in a solution of vinegar or brine, while salting involved covering the meat with salt to draw out moisture. Brining also used a saltwater solution to preserve the meat. Curing involved applying a mixture of salt, sugar, and spices to the meat. Drying the meat involved air-drying or sun-drying it to remove moisture. Packing in fat meant covering the meat with animal fat to prevent spoilage. Smoking involved exposing the meat to smoke, which acted as a preservative. However, refrigeration was not available during this time period.

The guild system was officially abolished in 1791. This means that in that particular year, the practice of guilds, which were associations of craftsmen or merchants in medieval times, was officially ended. This could have been due to various factors, such as changes in economic systems or the rise of industrialization, which made the guild system obsolete or less relevant.