Fill in the Blank
Guilds developed training systems for their members; the three stages, in order, were
___________, ____________, and ___________.
Cows, sheep, and other animals were butchered and the meat preserved by a variety of means: ______, ______, ______, _____, _____, _____________, _________.
By the end of the 16th century, there were approximately __________ guilds dedicated specifically to _______.
Today’s garde manger must be well-versed in using kitchen equipment such as (name five) __________, __________, __________, __________, and __________.
In most operations, the top five time wasters are: (1) __________, (2) __________, (3) __________, (4) __________, (5) __________.
Name seven items today’s garde manger may be responsible for in a restaurant: __________, __________, __________, __________, __________, __________,
and__________.
Written/Short Answer
Explain the evolution of the term garde manger.
What are considered the cardinal virtues of the culinary profession?
Project
Create a Buffet Menu for 200 People from the Cold Kitchen (Garde Manger)
The menu must include: (a) 2-appetizers and/or 2-hors d’oeuvres, (b) 1-soup, (c) 2-salads, and (d) 4 entrees, that include cured and smoked meats, terrines, pates, galantines, sausages, and/or roulades. Add the appropriate sauces, condiments, crackers, cheeses, and/or pickles to your menu. A menu template will be distributed to aid you through the menu design process.
0-10 Points | 0-10 Points | 0-10 Points | Points Possible 30 |
Concept and Theme | Menu Design and Creativity | Menu Compatibility |
|
| Menu is centered on a particular meal period, special occasion, holiday, or ethnic presentation. | Menu was designed with theme and concept in mind. Student put much thought and time into project. | Menu items complement each other, by providing a variety of flavors, taste, color, and texture. | |
Overall Score |
CUL 210 QUIZ 1
True/False
The term “Garde Manger” literally translates to “keep to eat.”
In the training process developed by guilds, members started as journeymen.
The term “charcuterie” comes from the French root for “pig.”
The names assigned by Escoffier referring to stations in a kitchen are still used today.
Multiple Choice
Meats were hung off the ground and near the fire
In the Middle Ages, the member of the household staff in charge of the garde manger storage area was known as the
middle man.
garde de Charcuterie.
officier de bouche.
herdsman.
In the twelfth century, approximately what percent of the world’s population still fell into a category known as “rural peasants?”
Final Exam 100 Questions (20 Examples)
1. Meats were hung off the ground and near the fire
A) to keep scavenging animals and insects away.
B) to dry and smoke them.
C) to keep them away from burglars.
D) both a and b
2. When were most meats, fruits, and vegetables harvested and prepared for storage?
A) When invaders were coming
B) In bad weather
C) At the end of the growing season
D) When the ruler requested them
3. In the Middle Ages, the member of the household staff in charge of the garde manger storage area was known as the
A) middle man.
B) garde de Charcuterie.
C) officier de bouche.
D) herdsman.
4. In the twelfth century, approximately what percent of the worlds population still fell into a category known as rural peasants?
A) 20 to 30
B) 50 to 60
C) 70 to 80
D) 80 to 90
5. Members of the Charcutiere guild joined the ranks of the garde manger staffs in restaurants and hotel kitchens when the guild system was officially abolished in
A) 1765
B) 1791
C) 1789
D) the 12th century.
6. The Gauls, in what became France, became renowned for preserving which product(s)?
A) Hams and bacon
B) Fish
C) Cheeses
D) Wines and cordials
7. Chutneys are favored in
A) Indian cuisine.
B) Caribbean cuisine.
C) Both a and b
D) Neither a nor b
8. For the garde manger, the best use for a compote would be
A) as an accompaniment to a pâté.
B) as an accompaniment to a galantine.
C) Both a and b
D) Neither a nor b
9. House-made infused oils and vinegars
A) are best when used within a few days of making them.
B) should be held under refrigeration.
C) have a long shelf-life.
D) Both a and b
10. Pickles in India and Southeast Asia
A) use oil as their pickling agent.
B) are similar to European pickles.
C) are made from a salt brine.
D) are not popular and are rarely seen.
11. An example of a condiment is
A) a pickle.
B) a spread.
C) chips.
D) All of these
12. Ketchup was invented
A) by the French in the 17th century.
B) by the British.
C) has its origins in East Asia.
D) all of these claims have been made.
13. The best method to make an infused oil or vinegar is
A) the warm infusion method.
B) the steeping method.
C) the pureeing method.
D) the cold infusion method.
E) All of these
14. Crackers that are made when a savory dough is prepared, rolled into a log, chilled, and then sliced and baked is known as
A) crisps.
B) rolled crackers.
C) icebox-style crackers.
D) None of these.
15. The three main types of cold soups are:
A) vegetable and fruit, cream-style, and clear.
B) pureed, creamy, and jellied.
C) suave, smooth, and robust.
D) fruit, vegetable, and broth.
16. Tartlets, canapes, barquettes, and profiteroles are all examples of
A) composed hors d oeuvre.
B) plated appetizers.
C) cold savory mousses.
D) None of the above
17. An entire menu made up of hors d’oeuvre is known as
A) a cocktail party.
B) a standing meal.
C) a chef’s tasting.
D) an amuse-gueule.
18. Pâté dough can be used to create small, edible containers with a savory filling known as
A) canapés.
B) profiteroles.
C) barquettes.
D) None of these
19. Profiteroles are small, round, hollow puffs made from
A) pâte a choux.
B) corn meal.
C) pâte dough.
D) All of these
20. Classically, tapas were
A) small meals where each plate consisted of a few bites of food.
B) regional products bar owners in Spain featured with their Sherries and wines.
C) small pieces of bread that were used to cover glasses of sherry.
D) little dishes were the patron had limited choices.
Menu
Cured and Smoked Foods
Gravlax
Yield: 2 lb 12 oz
1 salmon fillet, skin on (approx. 3 lb)
2 fl oz lemon juice
1 fl oz aquavit or gin
3 to 4 bunches fresh dill, coarsely chopped
Cure Mix
6 oz salt
6 to 9 oz sugar (see Chef’s Note)
1/2 oz cracked black pepper
Remove the pin bones from the salmon and score the skin. Center the salmon skin side down on a large piece of cheesecloth. Brush lemon juice and aquavit or gin over the salmon.
Mix the cure ingredients and pack evenly over the salmon. (The layer should be slightly thinner where the fillet tapers to the tail.) Cover with chopped dill.
Wrap the salmon loosely in cheesecloth and place it in a perforated hotel pan set in a regular hotel pan. Top with a second pan and press with a 2-lb weight.
Refrigerate the salmon for 3 days to cure. After the third day, gently scrape off the cure and dill. Slice and serve the salmon immediately, or wrap and refrigerate for up to 5 days.
CHEF’S NOTE: Ratios of salt to sugar may vary: two parts salt to one-part sugar, equal parts of each, or relatively sweet cures made with one-part salt to one and a half to two parts sugar. Adding more sugar to any dry cure lends a moister texture and a sweeter flavor.
Norwegian Beet and Horseradish Cure
Yield: 2 lb 12 oz or 12 to 14 Servings
1 salmon fillet, skin on (approx. 3lb)
Cure Mix
12 oz finely chopped or grated raw beets
1 lb fresh horseradish
6 oz sugar
6 oz salt
1/2 oz cracked black pepper
Remove the pin bones from the salmon and score the skin. Center the salmon skin side down on a large piece of cheesecloth or plastic wrap.
Mix the cure ingredients and pack evenly over the salmon. (The layer should be slightly thinner where the fillet tapers to the tail.)
Wrap the salmon loosely in the cheesecloth or plastic wrap and place it in a hotel pan.
Refrigerate for 3 days to cure. After the third day, gently scrape off the cure.
Slice and serve the gravlax immediately, or wrap and refrigerate for up to 1 week.
CHEF’S NOTE: This is a vibrant, magenta-colored, spicy version of basic smoked salmon with a sweet-hot flavor. Try it as an alternative for smoked salmon served with traditional accompaniments, such as minced diced red onions, chopped egg whites, grated egg yolks, capers, and toast points.
Smoked Shrimp
Yield: 3 lb 8 oz
5 lb shrimp
64 fl oz Basic Seafood Brine
(Brine Recipe)
Yield: 64 fl oz
3 ½ oz salt
2 ¼ oz sugar
1/2 tsp garlic powder
1/2 tsp onion powder
1 tbsp lemon juice
64 fl oz hot water
Stir together the salt, sugar, garlic and onion powders, and lemon juice. Add the hot water and stir until the dry ingredients are dissolved. Cool.
Procedure for smoked shrimp
Peel and devein the shrimp. Place in a plastic or stainless-steel container.
Pour enough brine over the shrimp to completely submerge them. Use a plate or plastic wrap to keep them completely below the surface. Cure at room temperature for 30 minutes.
Remove the shrimp from the brine, rinse with cool water, and blot dry. Cold smoke below 100oF for 45 minutes to 1 hour.
Grill, sauté, poach, stew in a sauce, or prepare the shrimp according to other needs immediately, or wrap and refrigerate for up to 1 week.
Smoked Shrimp Jambalaya
Yield: 6 to 8 servings
2 lbs medium gulf shrimp, peeled and deveined, shells reserved
Extra-virgin olive oil
1 lb andouille sausage, cut into rounds
2 bell peppers, seeded and cut into 1/4-inch dice
3 ribs celery, cut into 1/4-inch dice
1 Spanish onion, cut into 1/4-inch dice
TT Kosher salt
Pinch crushed red pepper
3 cloves garlic, smashed and finely chopped
1-28 oz can diced tomatoes
1 tsp cayenne pepper
2 cups long-grain rice
2 fresh bay leaves
1 bundle of fresh thyme
5 scallions, whites and greens thinly sliced, for garnish
For the shrimp stock, toss the shrimp shells in a large pot of fill with water. Bring the water to a boil, turn off heat and let sit for at least 15 to 20 minutes – longer is fine. Strain the shells and discard.
Coat a large, wide pot with olive oil and bring to medium-high heat. Add the andouille and cook for 4 to 5 minutes, or until the sausage starts to brown. Add the peppers, celery, and onion to the pan, season with salt and a pinch crushed red pepper. Cook 7 to 8 minutes or until the mixture has softened and is very aromatic. Toss in the garlic and cook for 2 to 3 more minutes. Add the tomatoes and cayenne. Stir in the rice.
Add 4 cups shrimp stock, bay leaves, and thyme bundle. Season to taste, cover and cook over medium heat for 25 minutes.
Stir in the shrimp and cook for another 5 to 7 minutes or until the shrimp turn pink. Garnish with scallions and serve.
Beef Jerky
Yield 1 lb 8 oz
3 lb beef top round
Dry Cure
1 lb 4 oz salt
3 ½ oz brown sugar
2 tsp pickling spice, ground
1 tsp celery seed, crushed
1 tsp coarse-ground black pepper
1 tsp yellow mustard seed
1 tsp onion powder
1 tsp garlic powder
1/2 tsp cayenne
2 2/3 fl oz soy sauce
2 2/3 fl oz Worcestershire sauce
Cut the beef across the grain into thin strips about 2 by 8 by ¼ in.
In a mixing bowl, combine the salt, sugar, pickling spice, celery seed, pepper, mustard seed, onion and garlic powder, and cayenne to make the cure mix.
Rub the cure mix well into both sides of the meat strips. Place the meat on a rack and let cure for 3 hours under refrigeration.
Rinse the meat strips and lightly blot them dry with absorbent paper towels.
In a mixing bowl, combine the soy sauce and Worcestershire sauce. Add the meat strips and coat with the sauce mixture.
Place the meat in a single layer on lightly oiled racks over sheet pan and air-dry in a refrigerator where there is a lot of air movement. Dry the meat overnight, or until a pellicle forms.
Place the meat in a 200oF oven for about 1 hour. It should be 90 percent done. Take a piece of meat and break it or taste it. It should be dry with a slight amount of moisture. You want to avoid it becoming too dry.
Cold smoke the meat for 1 to 2 hours at 100oF or lower. Hickory wood or sawdust is a good choice, but any type of hardwood will do, depending on the flavor you wish to attain. Smoke intensity should be about medium, so that you get a light smoke flavor on the product. If a stronger flavor of smoke is desired, keep the meat in the smoker longer.
Place the meat in a well-ventilated area at room temperature to dry for 4 to 5 hours.
Remove the meat from the racks and transfer to a plastic container with a tight-fitting lid. The beef jerky may be stored for 2 to 4 weeks in a refrigerator or frozen for later use.
Beignet
Yield: 3 dozen (2 hrs. 30 min.)
Prep 15 min
Inactive 2 hrs.
Cook 15 min
1 ½ cup lukewarm water (distilled is better)
1/2 cup granulated sugar
1 envelope active dry yeast
2 eggs, slightly beaten
1 ¼ tsp salt
1 cup evaporated milk
7 cups bread flour
1/4 cup shortening
Nonstick spray
Oil, for deep-frying
3 cups confectioners’ sugar
Mix water, sugar, and yeast in a large bowl and let sit for 10 minutes.
In another bowl, beat the eggs, salt and evaporated milk together. Mix egg mixture into the yeast mixture. In a separate bowl, measure out the bread flour, add 3 cups of the flour to the yeast mixture and stir combine.
Add the shortening and continue to stir while adding the remaining flour. Remove dough from the bowl, place onto a lightly floured surface and knead until smooth.
Spray a large bowl with nonstick spray. Put dough into the bowl and cover with plastic wrap or a towel. Let rise in a warm place for at least 2 hours.
Preheat oil in a deep-fryer to 350oF.
Add the confectioners’ sugar to a paper or plastic bag and set aside.
Roll the dough out to about ¼-in thickness and cut into 1 inch squares. Deep-fry, flipping constantly, until they become a golden color. After beignets are fried, drain them for a few seconds on paper towels, and then toss them into the bag of confectioners’ sugar. Hold bag closed and shake to coat evenly.
Wedge Salad with Candied Bacon
Serves 6
1 cup whole buttermilk
1/2 cup sour cream
1/4 cup mayonnaise
2 tsp Dijon mustard
1/4 tsp kosher salt
TT kosher salt/black pepper
6 wedges iceberg lettuce
2 cups crumbled blue cheese
2 tbsp chopped fresh parsley
Candied Bacon (see recipe)
1/2 cup firmly packed light brown sugar
1/8 tsp kosher salt
1/4 tsp cayenne pepper
1/8 tsp ground black pepper
6 slices thick-cut bacon
Procedure for Candied Bacon
1. Preheat oven to 375°F. Line a large rimmed baking sheet with foil. Place a wire rack coated with cooking spray in rimmed baking sheet.
2. In a medium bowl, combine sugar, salt, and peppers. Press sugar mixture onto bacon. Place bacon on wire rack.
Procedure for Salad
In a medium bowl, whisk together buttermilk, sour cream, mayonnaise, mustard, salt, and pepper. Cover and chill at least 1 hour and up to 12 hours. Drizzle buttermilk mixture over lettuce wedges. Add cheese, parsley, and Candied Bacon. Serve immediately.
Basic Bacon
Yield: 18 lb
2 fresh pork bellies, skin on (10 lb each)
Basic dry cure
8 oz salt
5 ½ oz sugar
1.6 oz insta-cure #1
Weigh the pork bellies
Mix the cure ingredients thoroughly. Measure the amount of cure needed, using a ratio of 8 oz dry cure for every 10-lb fresh belly.
Rub the cure mix over the bellies, making sure to cover all areas. Stack skin side down in plastic or stainless-steel tubs.
Refrigerate for 7 to 10 days to cure, overhauling them every other day.
Rinse the bellies in slightly warm water. Soak in fresh water for 30 minutes and blot dry. Hang them on hooks and refrigerate 18 hours to air-dry and form a pellicle.
Hot smoke at 185oF to reach an internal temperature of 155oF, about 3 ½ hours; cool. Remove rind.
Slice or cut the bacon immediately as required for baking, sautéing, or griddling, or for use as a flavoring in other dishes, or wrap and refrigerate for up to 2 weeks.
Special Note:
During curing, water will seep out of the pork belly, slightly firming its texture. Be sure to overhaul the pork bellies every other day.
Once smoked, the bacon shrinks slightly and takes on a darker color.
VARIATIONS: Honey-Cured Bacon: Substitute 1 lb 8 oz honey for the sugar in Basic Dry Cure
Brown Sugar-Cured Bacon: Substitute brown sugar for the sugar in Basic Dry Cure and adjust salt-to-sugar ration to 10 parts salt to 8-part sugar.
Maple-Cured Bacon: Substitute maple sugar for the granulated sugar and reduce salt amount to 7 oz
Tasso Cajun-Style Smoked Pork
Yield: 4 lb 8 oz
1 pork butt (about 5 lb)
4 oz Basic Dry Cure
Basic dry cure
8 oz salt
5 ½ oz sugar
1.6 oz insta-cure #1
Seasoning Mix
1/2 oz ground white pepper
1 ½ tbsp cayenne
1/2 oz ground marjoram
1/2 oz ground allspice
1/2 oz ground mace
Cut the pork across the grain into slices 1 in thick.
Press the pork slices into the dry cure; cure for 3 hours at room temperature.
Rinse off the cure in cool water, drain the meat well, and blot dry.
Combine the ingredients for the seasoning mix, dredge the meat in it on all sides, and refrigerate, uncovered, overnight to air-dry and form a pellicle.
Hot smoke at 185oF until the internal temperature reaches 155oF and the color is set, about 2 hours.
Use the Tasso immediately, or wrap and refrigerate for up to 2 weeks.
CHEF’S NOTE: Tasso is a spicy cured and smoked pork product used primarily as a flavoring ingredient in Cajun dishes, such as gumbo and jambalaya.