Name. Course Date SECTION 18-1 TEST Comoe eu ey Section 18-1—What Is Garde Manger? Matching Directions: Examine each photo carefully. Place the letter of each piece of equipment in the space provided to the left of the photo. Use each term only once. Check your answers before turning in your paper. (6 points each) Key Terms: A. Melon baller D. Channel knife G. Vegetable peeler B. Zester E, Butter cutter H, Decorating spatula C. Tournée knife F Fluting knife 1. Paring knife Short Answer Directions: Read each question carefully. Write your answer(s) in the space provided. Reread your answers before turning in your paper. (6 points each) 10. What is the garde manger’s responsibility? (Continued on next page) Culinary Essentials Instructor Resource Guide 349 Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc.SECTION 1 TEST| continued 11. What are the four guidelines a garde manger uses when menu planning? 12, What is a “brigade”? 13. What is a “quenelle”? 14. What are four types of foods that are artistically created by the garde manger? 15. What does “garnish” mean? How is a garnish used? Workplace Challenge Directions: You are preparing a bowl of potato salad for a banquet. How would you garnish the potato salad using five of the tools mentioned in this chapter? (10 points total, 2 points each) ° oo oe 350 Culinary Essentials Instructor Resource Guide Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc.Name. Course Date. SECTION 18-2 TESTI cm Ceecn een mace Section 18-2—Salads & Salad Dressings ‘Short Answer Directions: Read each question carefully. Write your answer(s) in the space provided. Reread your answers before turning in your paper. (6 points each) 1, What are the five types of salads? 2. What are the four parts of a salad? 3. What are the four types of dressings? 4. What are the three main types of greens used in tossed salads? 5. How can you refresh slightly wilted greens? 6. What is the intent of an appetizer salad? 7. What are the criteria for an accompaniment salad? (Continued on next page) Culinary Essentials Instructor Resource Guide 351 Copyright © Glencoe/MeGraw-Hill, a division of The McGraw-Hill Companies, Inc,SECTION 18-2 TEST| continued 8. What is an emulsion? 9. What is the proper procedure to wash greens? 10. Besides flavor, what is the function of a salad dressing? 11. Why is drying the greens an important step in salad preparation? 12, What is the common ingredient in cooked dressings? 13. Which type of salad should have a protein served with it so it can function as a balanced meal? 14. What are the three guidelines when planning salads? 15, What is the process for making vinaigrette dressing? Workplace Challenge Directions: Your chef has asked you to create an upscale salad for a catered function, List two methods to make the salad mote flavorful and attractive. (10 points total, 5 points each) 352 Culinary Essentials Instructor Resource Guide Copyright © Glencoe/MeGraw-Hill, a division of The McGraw-Hill Companies, Ine.Name. Course Date SECTION 18-3 TESTI Chapter 18—Garde Manger Basics Section 18-3—Cheese Matching Directions: Read each description carefully. Place the letter of each key term in the space pro- vided to the left of the description it corresponds with below, Use each term only once. Check your answers before turning in your paper. (6 points each) ns: Key Terms: 11. A semisoft cheese often called the king of pizza. A. Parmesan B. Provolone 2. A combination of ripened and unripened pasteurized cheese with flavorings C. Mozzarella D. Gorgonzola 3. A Dutch cheese made from cow’s milk. cme E. Ricotta 4. A creamy, ripened soft cheese. Bi Grau chen 5. A soft cheese with a thin skin and creamy center. G. Camembert 6. Also known as club cheese Hh recesses cheese L. Cold-pack cheese . Fit shee rith ild fl i, in _ 7, Fim cheese with amild flavor, smooth texture, and light ivory Qo color. 8. A fresh soft cheese. 9. Ahard cheese with a deep, spicy flavor 10. A popular, semisoft veined cheese. ‘Short Answer Directions: Read each question carefully. Write your answer(s) in the space provided. Reread your answers before turning in your paper. (6 points each) 11. What happens during the ripening process of cheese? 12, Why is an emulsifier used in processed cheese? (Continued on next page) Culinary Essentials Instructor Resource Guide 353 Copyright © Glencoe/MeGraw-Hill, a division of The McGraw-Hill Companies, Inc.SECTION 18-3 TEST| continued 13. When serving ripened cheeses, what can you do to bring out their full flavor? 14, What is the cheddaring process in making cheese? 15. What type of cheese is made by the cheddaring process? Workplace Challenge Directions: You are preparing a cheese tray for a reception. What five guidelines should you follow when planning out the tray? (10 points total, 2 points each) ° 354 Culinary Essentials Instructor Resource Guide Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc.Name Course Date Chapter 18—Garde Manger Basics SECTION 18-4 TEST| Section 18-4—Cold Platters Matching Directions: Read each description carefully. Place the letter of each key term in the space pro- vided to the left of the description it corresponds with below. Use each term only once. Check your answers before turning in your paper. (6 points each) Descriptions: Key Terms: 1. A savory jelly made from meat or vegetable stock and gelatin. A. Hors d'oeuvres B. Hors d’oeuvre varies 2. An item that adds both eye appeal and nutritive value. G. Finger foods _____ 3. Asmall, open-faced sandwich. D. Canapé ______ 4. Atay that includes cold meats, assorted cheeses, olives, and E. Liner marinated vegetables. B Grudités 5. An ingredient that adds visual interest and texture to a canapé. G. Garnish 6. Bite-sized, tasty foods that are served before a meal. Aaa 7. Platters of raw sliced vegetables served with dips. Fi oe 8, Hors d'oeuvres that are presented on platters. 9. A combination of plated items with enough hors d'oeuvres for one person. 10. An arrangement of raw, blanched, or marinated vegetables. Short Answer Directions: Read each question carefully. Write your answer(s) in the space provided. Reread your answers before turning in your paper. (6 points each) 11. What three things should you keep in mind when preparing hors d'oeuvres? 12, What are the two parts of a canapé? Give an example of what foods could be used for each part. (Continued on next page) Culinary Essentials Instructor Resource Guide 355 Copyright © Glencoe/MeGraw- Hil, a division of The McGraw-Hill Companies, Inc.Bae 13. What are the three optional parts of a canapé? Give an example of each part. 14. What are the three main elements of a cold platter? 15, Why are fruit and cheese often paired on platters? Workplace Challenge Directions: Imagine you are preparing a cold-platter buffet, which includes preparing the foods and making up the trays. What guidelines should you follow? (10 points) ° 356 Culinary Essentials Instructor Resource Guide Copyright © Glencoe/MecGraw-Hill, a division of The McGraw-Hill Companies, Inc.