How do you prevent a puree from weeping a clear liquid as it sits?

Bring sauce to a simmer and add a small amount of diluted arrowroot or cornstarch.

How do you make a chaud-froid?

Add gelatin to a warm sauce (such as bechamel or veloute)

Clarify a stock and add enough gelatin to achieve the desired strength

Bring a sauce to a simmer and add a small amount of diluted cornstarch

What does it mean to "bloom gelatin"?

Adding gelatin to a small amount of cold liquid and allowing the mixture to sit until the gelatin granules absorb the liquid

Dissolving gelatin with an acid such as lemon juice

Adding gelatin to a small amount of cold liquid and allowing the mixture to sit until the gelatin granules absorb the liquid

Garde Manger Cold Sauces & Cold Soups Quiz

1.

What do sauces add to a dish?
- A.
  
  Flavor
- B.
  
  Color
- C.
  
  Texture
- D.
  
  All of these
Correct Answer
D. All of these

Explanation
Sauces add flavor, color, and texture to a dish. They enhance the taste of the dish by providing additional flavors and can vary in spiciness, sweetness, or tanginess. Sauces also contribute to the visual appeal of the dish by adding color and making it more appetizing. Furthermore, they can alter the texture of the dish, making it smoother, creamier, or thicker. Therefore, all of these elements are added to a dish when sauces are used.

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2.

An emulsion consists of which two phases?
- A.
  
  Dispersed & continuous phases
- B.
  
  Scattered & stable phases
- C.
  
  Stable & unstable phases
- D.
  
  None of these
Correct Answer
A. Dispersed & continuous phases

Explanation
An emulsion consists of dispersed and continuous phases. In an emulsion, one phase is dispersed as small droplets throughout the other phase, which is continuous. The dispersed phase is typically immiscible (not able to mix) with the continuous phase, and they are held together by an emulsifying agent. This arrangement allows for the formation of a stable mixture, where the dispersed phase remains suspended in the continuous phase for an extended period of time.

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3.

A vinaigrette is a stable emulsion.
- A.
  
  True
- B.
  
  False
Correct Answer
B. False

Explanation
A vinaigrette is not a stable emulsion. It is a temporary emulsion that separates over time. It consists of two immiscible liquids, oil and vinegar, which can be temporarily mixed together with the help of an emulsifying agent such as mustard or honey. However, the emulsion will eventually break and the oil and vinegar will separate again. Therefore, the statement that a vinaigrette is a stable emulsion is false.

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4.

Egg yolks contain what special emulsifier?
- A.
  
  Riboflavin
- B.
  
  Lecithin
- C.
  
  Cholesterol
- D.
  
  All of these
Correct Answer
B. Lecithin

Explanation
Lecithin is a special emulsifier found in egg yolks. It helps to stabilize and blend together ingredients that would otherwise separate, such as oil and water. Lecithin is commonly used in cooking and baking to create smooth and creamy textures in sauces, dressings, and baked goods. It acts as a natural emulsifier, allowing for better incorporation of ingredients and enhancing the overall texture and mouthfeel of the final product.

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5.

Oil is the largest component by volume in a typical vinaigrette.
- A.
  
  True
- B.
  
  False
Correct Answer
A. True

Explanation
Oil is the largest component by volume in a typical vinaigrette because vinaigrette is a salad dressing made by mixing oil and vinegar in a specific ratio. The oil is added in larger quantities compared to vinegar, resulting in it being the largest component by volume. The oil provides the base and smooth texture to the vinaigrette, while the vinegar adds acidity and flavor. Other ingredients, such as herbs, spices, and mustard, may also be added, but they are usually in smaller quantities compared to the oil.

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6.

Dairy-based sauces are used as salad dressings or dips.
- A.
  
  True
- B.
  
  False
Correct Answer
A. True

Explanation
Dairy-based sauces, such as ranch or blue cheese dressing, are commonly used as salad dressings or dips. These sauces add flavor and creaminess to salads and are also popular as dips for vegetables, chips, or wings. They are made with dairy products like milk, cream, or yogurt, combined with various seasonings and herbs. Their creamy texture and tangy taste make them a delicious addition to salads and a versatile option for dipping. Therefore, the statement "Dairy-based sauces are used as salad dressings or dips" is true.

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7.

Chutneys, relishes, and compotes are examples of:
- A.
  
  Coulis and purees
- B.
  
  Salsas
- C.
  
  Miscellaneous cold sauces
- D.
  
  None of these
Correct Answer
B. Salsas

Explanation
Chutneys, relishes, and compotes are examples of salsas. Salsas are typically made with a combination of fruits, vegetables, herbs, and spices, and are used as condiments or toppings to add flavor to dishes. Chutneys are a type of salsa that originated in India and are made with a mixture of fruits, spices, and vinegar. Relishes are another type of salsa that is made with chopped fruits or vegetables, vinegar, and spices. Compotes are a type of salsa made with cooked fruits and sweetened with sugar or honey. Therefore, the correct answer is salsas.

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8.

How do you prevent a puree from weeping a clear liquid as it sits?
- A.
  
  Bring sauce to a simmer and add a small amount of diluted arrowroot or cornstarch.
- B.
  
  Add flour
- C.
  
  Cook with gelatin
- D.
  
  Add salt
Correct Answer
A. Bring sauce to a simmer and add a small amount of diluted arrowroot or cornstarch.

Explanation
To prevent a puree from weeping a clear liquid as it sits, one can bring the sauce to a simmer and add a small amount of diluted arrowroot or cornstarch. This helps to thicken the sauce and create a more stable texture, preventing the separation of liquid. Adding flour or cooking with gelatin may not be as effective in achieving the desired result. Adding salt does not directly address the issue of weeping liquid in a puree.

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9.

How do you make a chaud-froid?
- A.
  
  Add gelatin to a warm sauce (such as bechamel or veloute)
- B.
  
  Clarify a stock and add enough gelatin to achieve the desired strength
- C.
  
  Bring a sauce to a simmer and add a small amount of diluted cornstarch
- D.
  
  None of these
Correct Answer
A. Add gelatin to a warm sauce (such as bechamel or veloute)

Explanation
Chaud-froid is a culinary technique used to create a glossy, jellied coating on cold food items. The correct answer suggests that to make a chaud-froid, gelatin should be added to a warm sauce like bechamel or veloute. Gelatin helps in achieving the desired consistency and texture for the coating. By adding gelatin to a warm sauce, it can be cooled and then poured over the food item, creating a smooth and shiny finish when set.

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10.

What does it mean to "bloom gelatin"?
- A.
  
  Boiling gelatin in water
- B.
  
  Dissolving gelatin with an acid such as lemon juice
- C.
  
  Cooling the boiled water
- D.
  
  Adding gelatin to a small amount of cold liquid and allowing the mixture to sit until the gelatin granules absorb the liquid
Correct Answer
D. Adding gelatin to a small amount of cold liquid and allowing the mixture to sit until the gelatin granules absorb the liquid

Explanation
Blooming gelatin refers to the process of hydrating gelatin granules by adding them to a small amount of cold liquid. During this process, the gelatin absorbs the liquid and swells up, becoming soft and ready to be used in recipes. This step is important because it ensures that the gelatin will dissolve evenly and smoothly when added to hot liquids later on. Boiling gelatin in water or dissolving it with an acid are not the correct methods for blooming gelatin. Cooling boiled water is also not related to blooming gelatin.

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Garde Manger Cold Sauces & Cold Soups Quiz

What do sauces add to a dish?

An emulsion consists of which two phases?

A vinaigrette is a stable emulsion.

Egg yolks contain what special emulsifier?

Oil is the largest component by volume in a typical vinaigrette.

Dairy-based sauces are used as salad dressings or dips.

Chutneys, relishes, and compotes are examples of:

How do you prevent a puree from weeping a clear liquid as it sits?

How do you make a chaud-froid?

What does it mean to "bloom gelatin"?