Garde Manger Trivia Quiz
Prepare yourself to take our Garde manger trivia quiz. This quiz is based on chapter 5 in the Garde Manger textbook. Culinary Institute of America has written this amazing textbook that is surely an interesting read. Here, you will come across various questions related to food preparation and other facts related to it. So, take all the questions and give your best. We hope you enjoy this quiz. All the best to you with this fun quiz.
Questions and Answers
- 1.
What are the processes that take place when salt is used to preserve food? (Choose all that apply.)
- A.
Osmosis
- B.
Dehydration
- C.
Fermentation
- D.
Denaturing proteins
Correct Answer(s)
A. Osmosis
B. Dehydration
C. Fermentation
D. Denaturing proteinsExplanation
When salt is used to preserve food, several processes take place. Osmosis occurs as the salt draws out moisture from the food, which helps to inhibit the growth of bacteria and other microorganisms. Dehydration also occurs as the salt removes water from the food, further preventing spoilage. Fermentation may take place in some cases, as salt can create an environment conducive to the growth of beneficial bacteria that can help preserve the food. Lastly, the salt can denature proteins in the food, which can also contribute to preservation by altering the structure of the proteins and inhibiting microbial growth.Rate this question:
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- 2.
When preserving foods, enzymes are undesirable and should be eliminated if possible.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
Enzymes are actually desirable when preserving foods as they play a crucial role in the ripening and flavor development of certain foods. In some cases, enzymes are intentionally added during the preservation process to enhance the taste and texture of the food. Therefore, the statement that enzymes should be eliminated when preserving foods is incorrect.Rate this question:
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- 3.
Preserving food changes the structure of the food's proteins.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
Preserving food involves various methods such as canning, freezing, or drying, which alter the structure of the food's proteins. These methods can denature or break down the proteins, leading to changes in their structure and functionality. This helps in extending the shelf life of the food by inhibiting the growth of microorganisms and slowing down spoilage. Therefore, the statement "Preserving food changes the structure of the food's proteins" is true.Rate this question:
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- 4.
Saltpeter was banned in 1975 as a curing agent for commercially prepared meats.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
Saltpeter, also known as potassium nitrate, was indeed banned in 1975 as a curing agent for commercially prepared meats. This ban was put in place due to concerns about its potential health risks, including the formation of potentially harmful compounds called nitrosamines. Nitrosamines are known to be carcinogenic and can increase the risk of certain types of cancer. Therefore, the statement that saltpeter was banned in 1975 as a curing agent for commercially prepared meats is true.Rate this question:
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- 5.
Which takes longer to break down in cured foods?
- A.
Nitrites
- B.
Nitrates
Correct Answer
B. NitratesExplanation
Nitrates take longer to break down in cured foods compared to nitrites. Cured foods often undergo a preservation process that involves the addition of nitrites or nitrates, which help inhibit bacterial growth and enhance flavor. Nitrites are more easily converted into nitric oxide, which contributes to the characteristic pink color and flavor of cured meats. On the other hand, nitrates need to be converted into nitrites by bacteria before they can have the same effects. This conversion process takes longer, resulting in nitrates taking more time to break down in cured foods.Rate this question:
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- 6.
More than 700 substances have been identified as effective substitutes for nitrates.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
The statement is false because nitrates are a specific group of substances and it is unlikely that there are more than 700 substances that can effectively substitute them.Rate this question:
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- 7.
This blend of agents combines 94 percent sodium chloride (salt) and 6 percent sodium nitrite. It is tinted pink by adding FD&C#3.
- A.
TCM or insta-cure #1
- B.
Prague Powder II or insta-cure #2
- C.
Nitrosamines
- D.
Brine formula
Correct Answer
A. TCM or insta-cure #1Explanation
The correct answer is TCM or insta-cure #1. This is because TCM or insta-cure #1 is a blend of agents that includes sodium chloride (salt) and sodium nitrite, which matches the description given in the question. The addition of FD&C#3 to tint it pink is also consistent with the properties of TCM or insta-cure #1. Therefore, TCM or insta-cure #1 is the most suitable answer based on the given information.Rate this question:
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- 8.
This blend of agents contains salt, sodium nitrite, sodium nitrate, and pink coloring.
- A.
TCM or insta-cure #1
- B.
Prague powder or insta-cure #2
- C.
Nitrosamines
- D.
Brine formula
Correct Answer
B. Prague powder or insta-cure #2Explanation
Prague powder or insta-cure #2 is the correct answer because it is a blend of agents that includes salt, sodium nitrite, sodium nitrate, and pink coloring. This blend is commonly used as a curing agent in meat products to prevent the growth of bacteria and enhance flavor. Prague powder or insta-cure #2 is specifically used for curing meats that require longer curing times, such as smoked sausages or hams. It is important to use the correct curing agent in order to ensure food safety and achieve the desired flavor and texture in cured meats.Rate this question:
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- 9.
Dextrose is a sweetener.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
Dextrose is a sweetener because it is a form of glucose, a type of sugar that is naturally sweet. It is commonly used as a sweetening agent in various food and beverage products. Dextrose provides a quick source of energy and is often used in sports drinks, candies, and baked goods. Its sweet taste makes it a popular choice as a sweetener in the food industry.Rate this question:
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- 10.
After confit meat is cooked and stored in fat, it should be allowed to age for how long?
- A.
1 day
- B.
1 week
- C.
1 month
- D.
2 months
Correct Answer
B. 1 weekExplanation
After confit meat is cooked and stored in fat, it should be allowed to age for 1 week. Aging the meat allows the flavors to develop and intensify, resulting in a more tender and flavorful end product. This process also helps to preserve the meat for a longer period of time.Rate this question:
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- 11.
Sweeteners can be added to cures to cut down the harshness of the salt, increase moisture, and add additional flavor. Which sweetener should you use if you DON'T want to add an extremely sweet flavor?
- A.
Sugar
- B.
Honey
- C.
Dextrose
- D.
Corn syrup
Correct Answer
C. DextroseExplanation
Dextrose is the best choice if you don't want to add an extremely sweet flavor. While sugar, honey, and corn syrup are all sweeteners, dextrose is less sweet compared to the others. It can still help cut down the harshness of salt, increase moisture, and add flavor, but without overwhelming the taste with excessive sweetness.Rate this question:
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- 12.
Sodium erythorbate and ascorbate are what?
- A.
Cure accelerators
- B.
Nitrosamines
- C.
Curing salts
- D.
Poisons
Correct Answer
A. Cure acceleratorsExplanation
Sodium erythorbate and ascorbate are cure accelerators. They are commonly used in food preservation to speed up the curing process. These compounds help enhance the color, flavor, and shelf life of cured meats by promoting the conversion of nitrite to nitric oxide, which is responsible for the curing reactions. By accelerating the curing process, sodium erythorbate and ascorbate ensure that the meat is properly cured and safe for consumption.Rate this question:
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- 13.
Cure accelerators such as sodium erythorbate can be substituted for nitrites or nitrates.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
Cure accelerators such as sodium erythorbate cannot be substituted for nitrites or nitrates. Nitrites and nitrates are commonly used in curing meats to prevent the growth of bacteria and to enhance the flavor and color of the meat. Cure accelerators, on the other hand, are used to speed up the curing process. While both serve different purposes, they cannot be substituted for one another. Therefore, the statement is false.Rate this question:
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- 14.
Salt brines may be called "pickles" even if no vinegar is added.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
Salt brines may be called "pickles" even if no vinegar is added because the term "pickle" refers to the preservation process of soaking fruits or vegetables in a solution of salt and water. This process, known as pickling, helps to preserve the food by creating an environment that inhibits the growth of bacteria. While vinegar is commonly used in pickling to add flavor and acidity, it is not a necessary component. Therefore, salt brines without vinegar can still be considered pickles.Rate this question:
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- 15.
The process of periodically turning or rotating a curing product is known as what?
- A.
Corning
- B.
Stitching
- C.
Fluffing
- D.
Overhauling
Correct Answer
D. OverhaulingExplanation
The process of periodically turning or rotating a curing product is known as overhauling. This helps to ensure that the product cures evenly and prevents any uneven drying or curing. Overhauling is commonly done in industries such as food processing, agriculture, and manufacturing, where curing or drying of products is necessary. It helps to maintain the quality and consistency of the final product.Rate this question:
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- 16.
Exposed bones in items to be cured do not need to be rubbed with curing mixtures.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
The statement is false because exposed bones in items to be cured actually need to be rubbed with curing mixtures. Rubbing the curing mixtures on the exposed bones helps to enhance the curing process and ensures that the bones are properly preserved. Therefore, it is important to rub the curing mixtures on the exposed bones when curing items.Rate this question:
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- 17.
How much brine should be injected into a food item?
- A.
5 percent of the item's weight
- B.
10 percent of the item's weight
- C.
20 percent of the item's weight
- D.
30 percent of the item's weight
Correct Answer
B. 10 percent of the item's weightExplanation
The correct answer is 10 percent of the item's weight. This means that when injecting brine into a food item, it should be done at a rate of 10 percent of the item's weight. This ensures that the food item is properly seasoned and retains its moisture during the cooking process. Injecting too little brine may result in an under-seasoned and dry food item, while injecting too much brine may result in an overly salty and waterlogged food item. Therefore, injecting brine at 10 percent of the item's weight is the appropriate amount for achieving the desired flavor and texture.Rate this question:
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- 18.
In 1973, a New Zealand undertaker named Kramlich invented what process?
- A.
Artery pumping
- B.
Continuous feed pumps
- C.
Multiple needle pumping
- D.
None of these
Correct Answer
A. Artery pumpingExplanation
Kramlich, a New Zealand undertaker, invented the process of artery pumping in 1973. This process involves injecting embalming fluid into the arteries of a deceased person to preserve the body and slow down decomposition. It is a common practice in the funeral industry to prepare bodies for viewing and burial.Rate this question:
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- 19.
Brines are now commonly made without TCM.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
This statement is stating that brines are now commonly made without TCM. The word "now" indicates that this is a current practice. Since the statement is saying that brines are commonly made without TCM, it implies that TCM is no longer necessary or commonly used in the making of brines. Therefore, the correct answer is True.Rate this question:
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- 20.
Softwoods such as pine are ideal for smoking foods.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
Softwoods such as pine are not ideal for smoking foods because they contain high levels of resin and sap, which can create an unpleasant taste and aroma when burned. Hardwoods, on the other hand, such as oak or hickory, are preferred for smoking as they provide a milder and more desirable flavor to the food. Therefore, the statement that softwoods like pine are ideal for smoking foods is false.Rate this question:
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- 21.
Why should you never use pressure-treated wood for smoking food?
- A.
It's deadly poisonous.
- B.
It makes the food taste bad.
- C.
It burns too fast and too hot.
- D.
None of these
Correct Answer
A. It's deadly poisonous.Explanation
Pressure-treated wood is treated with chemicals such as chromated copper arsenate (CCA) which contains arsenic, a highly toxic substance. When this wood is burned, the toxic chemicals are released into the air and can contaminate the food, making it dangerous to consume. Therefore, using pressure-treated wood for smoking food can pose serious health risks and should be avoided.Rate this question:
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- 22.
Smokehouse temperatures for cold smoking should be maintained below what temperature?
- A.
120 degrees F
- B.
80 degrees F
- C.
90 degrees F
- D.
100 degrees F
Correct Answer
D. 100 degrees FExplanation
Cold smoking is a method of smoking food at low temperatures for an extended period of time. It is typically done below 100 degrees F to prevent the food from cooking and to allow the smoke to infuse into the food without raising its internal temperature. Therefore, the correct answer is 100 degrees F.Rate this question:
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- 23.
Cold smoking in smokehouses kept at temperatures below 100 degrees F prevents the proteins in the food from denaturing.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
Cold smoking is a method of smoking food at low temperatures, typically below 100 degrees F. When proteins are exposed to high temperatures, they undergo a process called denaturation, which can cause them to lose their structure and texture. By keeping the smokehouses at temperatures below 100 degrees F, the proteins in the food are not subjected to denaturation, allowing them to retain their original properties. Therefore, the statement "Cold smoking in smokehouses kept at temperatures below 100 degrees F prevents the proteins in the food from denaturing" is true.Rate this question:
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- 24.
How smoking occurs between which temperatures?
- A.
130 to 140 degrees F
- B.
150 to 160 degrees F
- C.
165 to 185 degrees F
- D.
200 to 230 degrees F
Correct Answer
C. 165 to 185 degrees FExplanation
Smoking occurs between temperatures of 165 to 185 degrees F. This range is considered ideal for smoking meats as it allows for the breakdown of connective tissues and the development of a smoky flavor. Temperatures below this range may not provide enough heat to properly smoke the meat, while temperatures above this range may result in overcooking or burning. Therefore, the correct answer is 165 to 185 degrees F.Rate this question:
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