Garde Manger - Chapter 2: Cold Sauces & Cold Soups

11 Questions | Total Attempts: 386

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Garde Manger Quizzes & Trivia

A quiz based on chapter 2 in the Garde Manger textbook by the Culinary Institute of America.


Questions and Answers
  • 1. 
    What do sauces add to a dish?
    • A. 

      Flavor

    • B. 

      Color

    • C. 

      Texture

    • D. 

      Sheen

    • E. 

      Moisture

  • 2. 
    An emulsion consists of which two phases?
    • A. 

      Dispersed & continuous phases

    • B. 

      Scattered & stable phases

    • C. 

      Stable & unstable phases

  • 3. 
    A vinaigrette is a stable emulsion.
    • A. 

      True

    • B. 

      False

  • 4. 
    Egg yolks contain what special emulsifier?
    • A. 

      Riboflavin

    • B. 

      Lecithin

    • C. 

      Cholesterol

  • 5. 
    Which is the largest component by volume in a typical vinaigrette?
    • A. 

      Oil

    • B. 

      Vinegar

  • 6. 
    The standard vinaigrette ratio is 3 parts oil to 1 part vinegar.
    • A. 

      True

    • B. 

      False

  • 7. 
    Dairy-based sauces are used as salad dressings or dips.
    • A. 

      True

    • B. 

      False

  • 8. 
    Chutneys, relishes, and compotes are examples of:
    • A. 

      Coulis and purees

    • B. 

      Salsas

    • C. 

      Miscellaneous cold sauces

  • 9. 
    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

  • 10. 
    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

  • 11. 
    What does it mean to "bloom gelatin"?
    • A. 

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

    • B. 

      Boiling gelatin in water

    • C. 

      Dissolving gelatin with an acid such as lemon juice