ACF ACF Garde Manger and Charcuterie Questions and Answers 2

Question 1

A galantine differs from a ballotine primarily because a galantine is:

Accepted Answer

Served cold and made from deboned poultry stuffed and poached

Answer

Always served hot

Answer

Made only from pork

Answer

Always wrapped in pastry

Question 2

What is the purpose of the 'flushing' step when stuffing sausage casings?

Accepted Answer

To remove salt and check casing integrity before filling

Answer

To add flavor to the casing

Answer

To stretch the casing wider

Answer

To disinfect the casing with heat

Question 3

Which fat is most commonly used as the barding fat wrapped around lean roasts to prevent them from drying out?

Accepted Answer

Fatback

Answer

Lard

Answer

Suet

Answer

Caul fat

Question 4

In garde manger, what is a 'liner' in relation to pâté en croûte?

Accepted Answer

The pastry dough that lines the mold before filling

Answer

The aspic layer poured on top

Answer

A decorative garnish

Answer

The interior forcemeat mixture

Question 5

What is the key characteristic of a mousseline forcemeat compared to other forcemeat styles?

Accepted Answer

It is the lightest and most delicate, made with cream and eggs

Answer

It is the coarsest type

Answer

It uses only pork as its base

Answer

It always includes liver

Question 6

Which smoking method is used to add flavor without cooking the product, keeping the temperature below 85°F (29°C)?

Accepted Answer

Cold smoking

Answer

Hot smoking

Answer

Direct smoking

Answer

Liquid smoking