Salads/ Dips
What is a basic vinaigrette?
A temporary emulsion of vinegar and oil.
What is the rind of the cheese?
The hardened outer layer of the cheese to protect it from bacteria, mold, or excess air/moisture.
What is caviar?
Salted fish eggs from a sturgeon fish.
Name 4 different bread types for sandwiches?
Pullman loaf, kaiser roll, focaccia, pita bread, bagel, tortilla, croissant, hotdog/ hamburger bun.
What is the difference between an appetizer and an hors devours?
An appetizer is served as a first course to get your appetite ready for the rest of the meal.
An hors devours is a small dish meant to be eaten in one or two bites. Also called finger food.
What makes something a dip?
A condiment served with appetizers or snack foods.
Define and give an example of a "grating cheese".
Grating cheeses are dry and solid cheese that can be shredded using a grater.
Parmesan is the most common grating cheese.
What does the Garde Manger do?
What are the four elements of a sandwich?
Bread, spread, filling, garnish.
Should you mix hot and cold elements when serving an appetizer or hors devours?
No, you should not. They should be separated on different platters or trays.
What is an emulsion? Give an example of an emulsifier.
Mixture of ingredients that do not normally mix together.
Examples: Mustard, egg yolk, honey.
How is processed cheese made?
Cheeses combined with non-dairy ingredients (salts, oils, starches) poured into a mold.
Why do chefs garnish dishes?
To add color, texture, and extra flavor.
Name 3 common spreads used on a sandwich.
Mayonnaise, mustard, butter, pesto, peanut butter, jelly, BBQ sauce.
What is a "chef's tasting" when it comes to appetizers and hors devours?
A sample plate with many options. This allows the guest to try everything available.
What is the correct ratio of oil to vinegar in a vinaigrette?
3 parts oil to 1 part vinegar.
How do you know if a cheese is considered "fresh cheese"?
The cheese should be soft and moist and it is not ripened or significantly aged (less than 1 month).
What kinds of foods could you expect to see at a raw bar?
Fresh raw shellfish (whole or on the half-shell) including oysters, clams, and mussels.
What is the difference between a panini and a club sandwich?
A panini is a pressed sandwich using a panini press.
A club sandwich is a double decker closed sandwich.
Which of the following is not considered a hot appetizer?
Spring rolls, smoked salmon, filled tart shells, or crab cakes?
Smoked salmon; it is served cold.
What are the 5 purposes of salads?
Appetizer salad, Side salad, Main-course salad, Separate-course salad, Dessert salad
Answer true or false for the following questions:
a. Cheeses should be served at room temperature.
b. You should use high heat when cooking with cheese.
c. If cheese has any mold, you should throw it away.
d. Cheese should be stored in wax or butcher paper.
e. It is important to taste cheeses (ask for a sample) before you purchase them.
a. True
b. False
c. False
d. True
e. True
Name three Design Elements for Food Arrangements.
1. Color 2. Balance 3. Texture 4. Cooking technique 5. Shape and height 6.Focal point 7. Strong, clean lines.
What are some common tools for sandwich mise en place? Name at least 3.
Cutting board, toaster, tongs, sharp knife, serving spoons, palette knife.
Which of the following is not considered a cold appetizer or hors devours?
Cheese, open- faced sandwiches, roasted vegetables, or pasta.
Pasta