Midterms Exam

In
Classical French Cuisine with Garde Manger

General Instructions

 You only have 1 hour to answer the following questions.

Test 1.
Multiple Choice. Choose the BEST answer! 1 point each.
1. What are the two ways to cure food?
a. Dry cure & Wet cure b. Salting & Sugaring c. Salt Aging & Dry curing d. Wet cure & Salt Aging
2. Also known as brine. a. Dry cure b. Wet cure c. Salt Aging & Dry curing d. Wet cure & Salt Aging
3. Used to decorate appetizers, canapes and hors d’oeuvres.
a. Party Bags and Piping Tips b. Offset Spatulas/Palette Knives c. Food Processor d. edible sprinkles
4. Used to smooth fillings and place delicate items onto canapes and appetizers.
a. Terrine and Galantine molds b. Offset Spatulas/Palette Knives c. smoother d. pincher and roller
5. An appliance used to infuse a smokey flavour to cheese and meats.
a. Griller b. Steamer c. Smoker d. Humidifier
6. An attractively dish served before the main course is designed to sharpen the appetite.
a. Dessert b. Vermouth Dry Wine c. appetizer d. salad
7. Types of Salads. This salad should function as a balanced meal, with a variety of vegetables and a protein
serving, such as fish, chicken, beans, or a chicken or egg salad.
a. Accompaniment Salads b. Separate-Course Salads c. Main-Course Salads d. Dessert Salads
8. A light salad served after the main course to refresh the appetite, a separate-course salad is served before
dessert.
a. Dessert Salads b. Main-Course Salads c. Accompaniment Salads d. Separate-Course Salad
9. An accompaniment salad is one that is served with, and complements, the main dish.
a. Main-Course Salads b. Separate-Course Salads c. Dessert Salads d. Accompaniment Salads
10. These salad can be served with a sweetened dressing, or cooked and set into a gelatin mold. Sweetened
dressings often have a whipped cream as their base.
a. Accompaniment Salads b. Main-Course Salads c. Separate-Course Salads d. Dessert Salads

TEST 2.
TRUE or FALSE. Write True if the statement is correct, if False write false and change the underline word. 2
points each.
1. REDS are the traditional main ingredient in tossed salads. Because they have a mild flavor, they can be used by
themselves or combined with other, more flavorful greens. False Greens
2. Butterhead consists of many types of lettuces, including baby green bibb, red sails, and baby red oak, that
have a delicate flavor. They have wrinkled or wavy leaves. False Baby lettuce
3. Baby lettuce has dense leaves that are a pale green color. Iceberg lettuce leaves stay crisp for a long time, but
they are not as flavorful as other lettuce leaves. False Iceberg lettuce
4. Iceberg lettuce heads are not rounded. Instead, they form a cylinder shape. The leaves are ruffled and loosely
packed. False Romaine lettuce
5. Mâche consists of red, green, and oak leaf lettuces. They have leaves that curl along the edges. False Loose-
Leaf lettuce
6. A combination of plated items with enough hors d’oeuvres for one person is called an hors d’oeuvre variés.
7. A hors d’oeuvre that is presented on a platter from which each guest serves him- or herself is called a finger
food.
8. Stuffed mushrooms, sliced vegetables, small tarts, and canapés are examples of common finger foods.
9. A liner, an ingredient that adds visual interest and texture, such as a small lettuce leaf.
10. Not all centerpieces are meant to be eaten.
11. The Boucher, who butchers all meats and poultry.
12. The Buffetier, who maintains the buffet.
13. The garde manger chef manages the gardemanger department in restaurants, large hotels, and many catering
operations. He or she manages a team of people called a Garde Manger Brigade.
14. Although it is called a brigade, the garde manger brigade has a much looser structure than the traditional
kitchen brigade.
15. The GM station of the kitchen has the most opportunity to shine with artistic talents and can be one of the
more tedious stations with respect to patience, time, and talent.
 TEST 3.
Enumerations and Classification. 1 point each.
Enumerate at least nine (9) Cutting Tools Found in the Garde Manger Kitchen

1. French knife
2. Turning knife
3. Paring knife
4. Channel knife & Zester
5. Waffle cutter
6. Melon baller
7. Spiral cutter
8. Egg slicer
9. Canapes cutter

TEST 4.

For 1 point! Draw the face of your best friend and write his/her name under your drawing. If you will not draw
his/her face automatic your test paper will become zero (0)

Congratulations “The Gray Frontliners” on the Last 2019 Our Lady of Triumph Colours Week
Intramurals
I’m so proud of you ALL! ❤