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Modern Garde Manger A Global Perspective 2nd Edition Robert B Garlough, Angus Campbell - Solutions

Describe the term poisson cru.
Describe the term poke.
What is tartar?
What is carpaccio?
Where did the term carpaccio come from?
Describe the two methods of preparing ceviche.
Explain the term caviar.
Explain how to best avoid food poisoning when buying fresh fi sh and shellfi sh.
What precautions should be observed when serving raw fi sh fi llets on your menu?
What does the pH value mean?
Where did croque monsieur originate?
What are typical fi llings for British tea sandwiches?
Where did the gyro get its name?
What is a Monte Cristo sandwich?
Describe an Indian taco.
List the hot sandwiches available to the chef.
What is an open-faced sandwich?
What is a wrapped sandwich?
Describe the component parts of a sandwich.
What is a sandwich?
What are safest eggs to use in emulsifi ed dressings?
Discuss the popularity of grains in salads.
What is the reason for presoaking dried beans?
List 10 greens available for salad preparation.
Discuss the handling of salad greens.
List four quality points that should be observed when preparing a salad.
When composing salads, what are the four basic elements used?
Explain a combination salad.
What is a simple salad?
What was the original function of salads on a menu?
What are reapplied foods?
Discuss the concept of cross-utilization.
How did tapas originate?
Describe what is meant by the term mezze.
Where are kanto normally served?
What does dim sum mean?
In which country are chat served?
Describe antipasti.
Explain the term hors d’oeuvres.
What are amuse-bouches?
How are crackers and dough accompaniments correctly stored?
What are empanadas?
Describe how Cornish pasties are made.
What is phyllo dough, and what does it get used for?
How are samosas made?
What are boureks?
Explain the method for making agnolotti.
Describe the making of tortellini.
How do various pasta doughs differ?
Explain how to color pasta.
What are nutritional drinks, and why are they important to the chef?
When and how should cold soups be served?
List six techniques used in plating sauces.
List examples of the regional barbecue sauces available in the United States.
Why is the storage of sauces important?
How does a dip differ from a spread?
Describe the uses of a dip.
How might refrigeration affect the viscosity of dips and spreads?
What is a pesto?
Describe the importance of cold sauces in the kitchen.
Explain the concept of a fl avor profi le.
Defi ne minerals.
Defi ne spices.
Defi ne herbs.
Explain the function of compound butters.
Compare and contrast dry rubs and marinades.
Describe how vinegar is made.
Discuss where salt originates and how it may differ depending on its source.
Defi ne essential oils, and describe how they are extracted.
Explain how aroma affects fl avor.
Describe how meat glue is used.
Defi ne solute, solvent, and solution.
Describe how an air is made.
Contrast the difference between a sol and a gel.
List the names and specifi c applications for at least three colloid agents.
Describe the use of hydrocolloids.
Describe how to prepare faux caviar.
Name at least fi ve chefs who are commonly associated with molecular cuisine.
List the primary forces (people) behind the conference where molecular gastronomy was fi rst inspired.
Explain the origin of molecular gastronomy.
What items can be prepared using an Anti-Griddle?
What is the reason for using a VCM instead of a buffalo chopper?
List three products that could be made using a smoking gun.
Describe the process and benefi t of using a vacuum tumbler to marinate meat.
List three products that can be created using an immersion blender.
Describe how to use a whip siphon.
Describe how to convert the boiling point of water measured in Fahrenheit to degrees Celsius.
Contrast U.S. customary versus metric forms of measure.
Identify fi ve tools for implementing portion control.
What is the purpose of using standardized recipes?
What is a saucier?
Discuss the origin of the modern chef’s uniform.
Explain the term commis.
Explain the term tournant.
What is the garde manger section responsible for in the kitchen?
Explain the term sous chef.
Describe a chef de partie.
Why was the brigade system so important to the success of the kitchen?
Briefl y describe the term keeping to eat.
Explain the term craft guild.

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Modern Garde Manger A Global Perspective 2nd Edition Robert B Garlough, Angus Campbell - Solutions

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