Question 1

Meat glue is

Accepted Answer

A) aspic 
B) transglutaminase 
C) sodium alginate 
D) calcium lactate 
A) aspic 
B) transglutaminase 
C) sodium alginate 
D) calcium lactate B

Question 2

French Mayonnaise Collée is

Accepted Answer

A) aspic 
B) mock chaud froid 
C) quick chaud froid 
D) hot cream sauce 
A) aspic 
B) mock chaud froid 
C) quick chaud froid 
D) hot cream sauce C

Question 3

Cold food, especially decorated cold food, can be made only in lower temperature controlled environments.

Accepted Answer

A) True 
 B)False  True

Question 4

Describe the ideal work environment when decorating cold foods.

Accepted Answer

The answer of Describe the ideal work environment when decorating...

Question 5

Which of these statements is NOT true in regards to plate design.

Accepted Answer

A) The decorations should never get in the way of the food. 
B) The food must be accessible. 
C) The amount of food should correspond to the size of the platter. 
D) The larger the portion the better. 
A) The decorations should never get in the way of the food. 
B) The food must be accessible. 
C) The amount of food should correspond to the size of the platter. 
D) The larger the portion the better.

Question 6

Finished sculptures made of dead dough must be refrigerated.

Accepted Answer

A) True 
 B)False

Question 7

Bouquet garni are flowers used as garnishes on banquet platters.

Accepted Answer

A) True 
 B)False

Question 8

Aspic isn't always transparent.

Accepted Answer

A) True 
 B)False

Question 9

Discuss the uses of aspic.

Accepted Answer

Aspic jelly is meat or fish flavored jel

Question 10

Blocks of ice used for ice carving usually weigh

Accepted Answer

A) 300 lbs. 
B) 250 lbs. 
C) 350 lbs. 
D) 100 lbs. 
A) 300 lbs. 
B) 250 lbs. 
C) 350 lbs. 
D) 100 lbs.

Question 11

Which type of dough is also called sculpture dough?

Accepted Answer

A) dead dough 
B) modeling dough 
C) salt dough 
D) cracker dough 
A) dead dough 
B) modeling dough 
C) salt dough 
D) cracker dough

Question 12

Raft is

Accepted Answer

A) fat and impurities 
B) poultry 
C) consommé 
D) a ball of herbs 
A) fat and impurities 
B) poultry 
C) consommé 
D) a ball of herbs

Question 13

It is best to carve ice on wooden platforms or pallets.

Accepted Answer

A) True 
 B)False

Question 14

Display aspic is not intended for consumption.

Accepted Answer

A) True 
 B)False

Question 15

Basic chaud froid is made with chicken velouté, flour and butter.

Accepted Answer

A) True 
 B)False

Question 16

In a commercial kitchen, a Queen Mary, refers to large transport racks.

Accepted Answer

A) True 
 B)False

Question 17

What influence did World War I have on food presentation?

Accepted Answer

The demise of many E

Question 18

Which is NOT a type of chisel used in ice carving?

Accepted Answer

A) V 
B) U 
C) barrel 
D) flat 
A) V 
B) U 
C) barrel 
D) flat

Question 19

Describe molecular gastronomy and how it is used in the cold kitchen.

Accepted Answer

Chefs who understand the molecular break

Meat glue is

French Mayonnaise Collée is

Cold food, especially decorated cold food, can be made only in lower temperature controlled environments.

Describe the ideal work environment when decorating cold foods.

Which of these statements is NOT true in regards to plate design.

Finished sculptures made of dead dough must be refrigerated.

Bouquet garni are flowers used as garnishes on banquet platters.

Aspic isn't always transparent.

Discuss the uses of aspic.

Blocks of ice used for ice carving usually weigh

Which type of dough is also called sculpture dough?

Raft is

It is best to carve ice on wooden platforms or pallets.

Display aspic is not intended for consumption.

Basic chaud froid is made with chicken velouté, flour and butter.

In a commercial kitchen, a Queen Mary, refers to large transport racks.

What influence did World War I have on food presentation?

Which is NOT a type of chisel used in ice carving?

Describe molecular gastronomy and how it is used in the cold kitchen.

Introduction to the Cold Kitchen

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

Preparing for Culinary Competitions

Filters

Exam 20: Decorating Workthe Heart of the Garde Manger

Meat glue is

French Mayonnaise Collée is

Cold food, especially decorated cold food, can be made only in lower temperature controlled environments.

Describe the ideal work environment when decorating cold foods.

Which of these statements is NOT true in regards to plate design.

Finished sculptures made of dead dough must be refrigerated.

Bouquet garni are flowers used as garnishes on banquet platters.

Aspic isn't always transparent.

Discuss the uses of aspic.

Blocks of ice used for ice carving usually weigh

Which type of dough is also called sculpture dough?

Raft is

It is best to carve ice on wooden platforms or pallets.

Display aspic is not intended for consumption.

Basic chaud froid is made with chicken velouté, flour and butter.

In a commercial kitchen, a Queen Mary, refers to large transport racks.

What influence did World War I have on food presentation?

Which is NOT a type of chisel used in ice carving?

Describe molecular gastronomy and how it is used in the cold kitchen.

Introduction to the Cold Kitchen

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

Preparing for Culinary Competitions

Filters