Question 1

The chef saucier was in charge of sauces and__________

Accepted Answer

sauté dishes.

Question 2

Pantry is the place in the kitchen where most of the cold food is prepared.

Accepted Answer

A) True 
 B)False  False

Question 3

Terrines are metal baking molds.

Accepted Answer

A) True 
 B)False  False

Question 4

Pemmican is a French sausage.

Accepted Answer

A) True 
 B)False

Question 5

The Waldorf-Astoria Hotel is located in _________.

Accepted Answer

The answer of The Waldorf-Astoria Hotel is located in _________....

Question 6

Today the chef garde manger is in charge of the fish station.

Accepted Answer

A) True 
 B)False

Question 7

Apicius wrote the first cookbook.

Accepted Answer

A) True 
 B)False

Question 8

Parma is famous for hams and is located in

Accepted Answer

A) Spain. 
B) Virginia during colonial times. 
C) Italy. 
D) Black forest. 
A) Spain. 
B) Virginia during colonial times. 
C) Italy. 
D) Black forest.

Question 9

"Chef de partie" is the French word for

Accepted Answer

A) banquet chef. 
B) station chef. 
C) sous chef. 
D) party chef. 
A) banquet chef. 
B) station chef. 
C) sous chef. 
D) party chef.

Question 10

Chef garde manger is responsible for

Accepted Answer

A) dining room supervision. 
B) providing edible dinner plates. 
C) organization of medieval dinner. 
D) preparing cold food. 
A) dining room supervision. 
B) providing edible dinner plates. 
C) organization of medieval dinner. 
D) preparing cold food.

Question 11

Virginia's Smithfield Ham is made from what ingredient?_______________

Accepted Answer

peanut and

Question 12

The term "garde manger" literally means

Accepted Answer

A) cold buffets. 
B) stove. 
C) canapés. 
D) to guard or protect edibles. 
A) cold buffets. 
B) stove. 
C) canapés. 
D) to guard or protect edibles.

Question 13

Define the term "intermezzo."

Accepted Answer

A) Ice cream dessert 
B) Roman flavoring sauce 
C) Technique invented by Chef Escoffier 
D) Palate cleanser 
A) Ice cream dessert 
B) Roman flavoring sauce 
C) Technique invented by Chef Escoffier 
D) Palate cleanser

Question 14

The chef poissonier cooked_______________ dishes.

Accepted Answer

The answer of The chef poissonier cooked_______________ dishes....

Question 15

Auguste Escoffier was known as "King of the Kitchen."

Accepted Answer

A) True 
 B)False

Question 16

Charcutiers make

Accepted Answer

A) sausages. 
B) sauces. 
C) bread. 
D) poached fish dishes. 
A) sausages. 
B) sauces. 
C) bread. 
D) poached fish dishes.

Question 17

Corning meat in salt brine was a method for ______________________.

Accepted Answer

preserving

Question 18

When did Marie-Antoine Carême live?

Accepted Answer

A) From 1846 to 1935 
B) During the 20th Century 
C) During the 19th Century 
D)  From 1783 to 1833 
A) From 1846 to 1935 
B) During the 20th Century 
C) During the 19th Century 
D)  From 1783 to 1833

Question 19

Pantry is another name for Pastry Shop.

Accepted Answer

A) True 
 B)False

Question 20

Toward the end of the 19th Century many hotels and restaurants were built.

Accepted Answer

A) True 
 B)False

Exam 1: Introduction to the Cold Kitchen

The chef saucier was in charge of sauces and__________

Pantry is the place in the kitchen where most of the cold food is prepared.

Terrines are metal baking molds.

Pemmican is a French sausage.

The Waldorf-Astoria Hotel is located in _________.

Today the chef garde manger is in charge of the fish station.

Apicius wrote the first cookbook.

Parma is famous for hams and is located in

"Chef de partie" is the French word for

Chef garde manger is responsible for

Virginia's Smithfield Ham is made from what ingredient?_______________

The term "garde manger" literally means

Define the term "intermezzo."

The chef poissonier cooked_______________ dishes.

Auguste Escoffier was known as "King of the Kitchen."

Charcutiers make

Corning meat in salt brine was a method for ______________________.

When did Marie-Antoine Carême live?

Pantry is another name for Pastry Shop.

Toward the end of the 19th Century many hotels and restaurants were built.

Sanitation and Safety

Basic Equipment

Flavorings

Produce, Legumes, and Grains

Proteins in the Cold Kitchen

Canapes

Appetizers

Sandwiches

Cold Soups

Salad Basics

Side Salads

Main-Course Salads

Dressings

Cold Sauces, Dips, Aioli, Salsas, Relishes, and Chutneys

Curing, Smoking, Marinating, Drying, and Pickling

Basic Charcutèrie

Buffets

Catering

Decorating Workthe Heart of the Garde Manger

Preparing for Culinary Competitions

Filters

Toward the end of the 19^th Century many hotels and restaurants were built.