CCA Garde Manger & Cold Kitchen Flashcards
6 cards from real CCA practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 CCA Garde Manger & Cold Kitchen flashcards as text
What is a 'forcemeat' in garde manger?
Answer: A seasoned, emulsified ground meat mixture used as a base for sausages, pâtés, and terrines
Forcemeat (from the French 'farce') is a smooth or coarsely ground, seasoned meat mixture that forms the base of sausages, pâtés, mousses, and stuffings.
What vinaigrette ratio is the classical standard?
Answer: 3 parts oil to 1 part vinegar
The classical vinaigrette ratio is 3 parts oil to 1 part acid (vinegar or citrus), providing a balanced dressing that is flavorful without being overly sharp.
What is 'gravlax'?
Answer: A Scandinavian cold-cured salmon prepared with salt, sugar, and dill
Gravlax is a Scandinavian preparation of raw salmon cured with salt, sugar, and fresh dill, served thinly sliced without cooking.
What is a 'composed salad' in garde manger?
Answer: A salad where ingredients are deliberately arranged on the plate rather than tossed together
A composed salad features ingredients arranged separately and deliberately on the plate for visual appeal, as opposed to being tossed together.
What is the purpose of 'blooming' gelatin before use?
Answer: To hydrate the gelatin in cold liquid before dissolving it in hot liquid
Blooming gelatin in cold liquid allows the granules to absorb water and swell, ensuring the gelatin dissolves evenly without clumping when added to hot liquid.
What is 'confit' as a preservation and cooking method?
Answer: Slow-cooking food submerged in its own fat and storing it under that fat
Confit involves slowly cooking meat (classically duck or goose) in its own fat at low temperature, then storing it completely submerged in that fat to preserve it.