Deck 28: Food Presentation and Garnish

Question 1

When you are coating a food with aspic jelly, what are the proper temperatures for the food and jelly?

A) The jelly and food should both be slightly warm.
B) The jelly should be warm and the food should be cold.
C) The jelly should be cooled and the food should be warm.
D) The jelly should be cooled and the food should be cold.

Answer 1

The jelly should be cooled and the food should be cold.

Question 2

Which of the following statements about serving pâtés and terrines is true?

A) Pâtés and terrines should always be served ice-cold.
B) Sour pickles are a suitable accompaniment or plate garnish for pork terrines.
C) To make neat slices of pâté, use short, quick knife strokes.
D) Terrines should be brought to room temperature before slicing.

Answer 2

Sour pickles are a suitable accompaniment or plate garnish for pork terrines.

Question 3

Aspic powder is

A) unflavored gelatin combined with a stock base.
B) another name for unflavored gelatin.
C) a mixture of finely ground spices used to season aspics.
D) a thickening agent for making forcemeats.

Answer 3

unflavored gelatin combined with a stock base.

Question 4

Which of the following is not one of the three basic types of forcemeats?

A) straight forcemeat
B) gratin forcemeat
C) panada forcemeat
D) mousseline forcemeat

Question 5

A panada in a forcemeat acts as

A) a binding agent
B) a flavoring ingredient
C) a source of fat
D) none of these

Question 6

The percentage of fat in a normal straight forcemeat is approximately

A) 15-30 percent
B) 10-20 percent
C) 35-50 percent
D) 50-65 percent

Question 7

The most important meat used in the production of pâtés is ________.

A) veal
B) beef
C) liver
D) pork

Question 8

The preferred fat to use when making straight forcemeats is ______________.

A) beef suet
B) pork fatback
C) heavy cream
D) shortening

Question 9

A country-style terrine is made from which of the following kinds of forcemeats?

A) gratin forcemeat
B) straight forcemeat
C) mousseline forcemeat
D) panada forcemeat

Question 10

Which of the following is not one of the steps in the procedure for preparing chicken livers for use in forcemeats.

A) Soak the livers in milk.
B) Brown the livers lightly in a hot sauté pan.
C) Blend the livers to a liquid.
D) Strain the livers through a sieve.

Question 11

Pastry for pâtés is closest to which of the following basic doughs?

A) pie dough
B) puff pastry
C) pâte à choux
D) short dough

Question 12

Strips of meat such as ham are often layered with forcemeat in a pâté, so that they form a decorative pattern on the cut slices. These strips of meat are referred to as

A) panada
B) garnish
C) rillettes
D) fillers

Question 13

The following terrines all depend on aspic or gelatin for their body. Which one requires that the aspic be clarified?

A) jambon persillé
B) tricolor vegetable terrine
C) terrine of vegetables and chicken in aspic
D) mousse of foie gras

Question 14

Foie gras consists mostly of

A) protein
B) blood
C) connective tissue
D) fat

Question 15

Because the uncooked forcemeat for liver terrines is fairly liquid, what ingredient is added as a binding agent?

A) gelatin
B) pork fatback
C) flour
D) heavy cream

Question 16

Rillettes can be defined as

A) a spiced, cooked meat or seafood that has been mashed or shredded and mixed with fat.
B) a type of foie gras pâté soft enough to be used as a spread.
C) a solid ingredient added to forcemeat as decoration.
D) a savory mousse bound with aspic or gelatin.

Question 17

Sometimes a layer of fat is poured over a baked, cooled terrine to cover the surface. What is the purpose of this fat?

A) to add moistness to the terrine
B) to add calories
C) to improve appearance
D) to extend keeping qualities

Question 18

You can extend the keeping qualities of terrines in their molds by

A) covering the top with a layer of fat.
B) covering the top with a layer of aspic.
C) both of these
D) none of these

Question 19

Which of the following is true about mousseline forcemeats?

A) Ingredients should be kept very cold at all times.
B) The ground meat should be brought to cool room temperature before adding the cream, so that the cream can be absorbed properly.
C) Egg whites should be incorporated over a hot-water bath.
D) None of these. All the statements are false.

Question 20

The proper cooking method for a chicken galantine is

A) poaching.
B) roasting.
C) panfrying.
D) both poaching and roasting.

Question 21

The basic ingredients of a sole mousseline forcemeat are

A) sole fillets, butter, egg whites.
B) sole fillets, heavy cream, egg whites.
C) sole fillets, heavy cream, whole eggs.
D) sole fillets, egg yolks, whipped egg whites.

Question 22

The primary objective of preparing a raw foie gras before using it to make a terrine is

A) to reduce the fat content.
B) to make it pliable enough to fit the mold.
C) to chill it properly.
D) to remove the large veins.

Question 23

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-The Basic Mousseline Forcemeat recipe yields 850 g and requires 450 g of chicken. If there is 1.6 kg of chicken on hand, and all of this is to be used to make mousseline, how much mousseline can be prepared?

Question 24

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-The Basic Mousseline Forcemeat recipe yields 850 g and requires 60 g of egg whites. If you have a new yield of 3 kg, how much egg white will be required?

Question 25

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-The Basic Mousseline Forcemeat recipe yields 850 g and requires 60 g of eggs. How much egg white will be required to make 1.5 kg of mousseline?

Question 26

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-The Basic Mousseline Forcemeat recipe yields 850 g. Suppose that we wish to make 4.5 kg of mousseline. What is the RCF to obtain this amount?

Question 27

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-The Basic Mousseline Forcemeat recipe yields 1 pound 12 ounces and requires 1 pound of chicken. If there are 3.5 pounds of chicken on hand, and all of this is to be used to make mousseline, how much can be prepared? _________________

Question 28

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-The Basic Mousseline Forcemeat recipe yields 1 pound 12 ounces and requires 2 ounces of eggs. If you have a new yield of 6.125 pounds, how much egg white will be required? _________________

Question 29

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-The Basic Mousseline Forcemeat recipe yields 1 pound 12 ounces and requires 2 ounces of eggs. How much egg white will be required to make 3 pounds of mousseline? _________________

Question 30

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-The Basic Mousseline Forcemeat recipe yields 1 pound 12 ounces. Suppose that we wish to make 10 lb of mousseline. What is the RCF to obtain this amount? _________________