Garde Manger Chapter 5:

32 Questions | Total Attempts: 171

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Garde Manger Quizzes & Trivia

Quiz based on chapter 5 in the Garde Manger textbook by the Culinary Institute of America. This is a practice quiz made by a culinary arts student in preparation for an exam. These questions were NOT taken from an actual class exam.


Questions and Answers
  • 1. 
    In the context of salt-curing foods, how does osmosis work? (question is not graded)
  • 2. 
    List three traditional spices have been used in curing and brining processes. (p. 193) (question not graded)
  • 3. 
    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

  • 4. 
    When preserving foods, enzymes are undesirable and should be eliminated if possible.
    • A. 

      True

    • B. 

      False

  • 5. 
    Preserving food changes the structure of the food's proteins.
    • A. 

      True

    • B. 

      False

  • 6. 
    What is saltpeter?
    • A. 

      Potassium nitrate

    • B. 

      Nitrates

    • C. 

      Nitrosamines

  • 7. 
    Saltpeter was banned in 1975 as a curing agent for commercially prepared meats.
    • A. 

      True

    • B. 

      False

  • 8. 
    Which takes longer to break down in cured foods?
    • A. 

      Nitrites

    • B. 

      Nitrates

  • 9. 
    What are nitrosamines?
    • A. 

      Nitrites

    • B. 

      Nitrates

    • C. 

      Carcinogenic substances

  • 10. 
    More than 700 substances have been identified as effective substitutes for nitrates.
    • A. 

      True

    • B. 

      False

  • 11. 
    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

  • 12. 
    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

  • 13. 
    Dextrose is a sweetener.
    • A. 

      True

    • B. 

      False

  • 14. 
    What is a pellicle?
    • A. 

      A mutant hair follicle

    • B. 

      A tacky skin

    • C. 

      A slimy skin

  • 15. 
    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

  • 16. 
    What is cassoulet?
    • A. 

      A long-simmered dish based on beans that uses duck or goose confit as a component

    • B. 

      Duck confit simmered in olive oil rather than duck fat

    • C. 

      Raw salmon cured in salt

  • 17. 
    What is gravlax?
    • A. 

      A long-simmered dish based on beans

    • B. 

      Raw salmon cured in salt

    • C. 

      A wet brine

  • 18. 
    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

  • 19. 
    Sodium erythorbate and ascorbate are what?
    • A. 

      Cure accelerators

    • B. 

      Nitrosamines

    • C. 

      Curing salts

    • D. 

      Poisons

  • 20. 
    Cure accelerators such as sodium erythorbate can be substituted for nitrites or nitrates.
    • A. 

      True

    • B. 

      False

  • 21. 
    Salt brines may be called "pickles" even if no vinegar is added.
    • A. 

      True

    • B. 

      False

  • 22. 
    The process of periodically turning or rotating a curing product is known as what?
    • A. 

      Overhauling

    • B. 

      Corning

    • C. 

      Stitching

  • 23. 
    Exposed bones in items to be cured do not need to be rubbed with curing mixtures.
    • A. 

      True

    • B. 

      False

  • 24. 
    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

  • 25. 
    In 1973, a New Zealand undertaker named Kramlich invented what process?
    • A. 

      Artery pumping

    • B. 

      Continuous feed pumps

    • C. 

      Multiple needle pumping

  • 26. 
    Brines are now commonly made without TCM.
    • A. 

      True

    • B. 

      False

  • 27. 
    Soft woods such as pine are ideal for smoking foods.
    • A. 

      True

    • B. 

      False

  • 28. 
    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

  • 29. 
    Smokehouse temperatures for cold smoking should be maintained below what temperature?
    • A. 

      120 degrees F

    • B. 

      100 degrees F

    • C. 

      80 degrees F

  • 30. 
    Cold smoking in smokehouses kept at temperatures below 100 degrees F prevents the proteins in the food from denaturing.
    • A. 

      True

    • B. 

      False

  • 31. 
    How smoking occurs between which temperatures?
    • A. 

      130 to 140 degrees F

    • B. 

      150 to 160 degrees F

    • C. 

      165 to 185 degrees F

  • 32. 
    Smoke-roasting is sometimes referred to as barbecuing or pit-roasting.
    • A. 

      True

    • B. 

      False