Deck 20: Decorating Workthe Heart of the Garde Manger

Question 1

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

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.

Answer 1

D

Question 2

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

Answer 2

Chefs who understand the molecular breakdown of proteins, fats, carbohydrates, sugars and water and manipulate these macronutrients into breakout food concepts and trends are practicing molecular gastronomy.An example of how this technology is being used today would be when two or three kinds of fish are "glued" together, cooked and served.Spherification is another type being practiced.

Question 3

Meat glue is

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

Answer 3

B

Question 4

Finished sculptures made of dead dough must be refrigerated.

Question 5

French Mayonnaise Collée is

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

Question 6

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

Question 7

Describe the ideal work environment when decorating cold foods.

Question 8

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

Question 9

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

Question 10

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

Question 11

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

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

Question 12

Display aspic is not intended for consumption.

Question 13

What influence did World War I have on food presentation?

Question 14

Bouquet garni are flowers used as garnishes on banquet platters.

Question 15

Raft is

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

Question 16

Which type of dough is also called sculpture dough?

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

Question 17

Aspic isn't always transparent.

Question 18

Blocks of ice used for ice carving usually weigh

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

Question 19

Discuss the uses of aspic.