CCA Garde Manger & Cold Kitchen Flashcards

What is the difference between 'hot-smoking' and 'cold-smoking'?

Answer: Hot-smoking cooks the food while adding smoke flavor; cold-smoking adds flavor without cooking

Hot-smoking (200–275°F) both flavors and cooks the food, while cold-smoking (below 90°F) imparts smoke flavor without significantly cooking the product.

What is the role of fat content in a mousse preparation?

Answer: High fat content from cream provides richness and the emulsified structure that gives mousse its light texture

Whipped heavy cream provides both richness and the air-in-fat structure that gives a mousse its characteristic light, airy, yet rich texture.

What is a 'rillette'?

Answer: A rustic spread made from slow-cooked shredded meat packed in its own fat

Rillettes are a rustic spread made by slowly cooking pork (or duck, rabbit, etc.) until very tender, then shredding and mixing with fat to create a rich, spreadable product.

In garde manger, what is a 'galantine'?

Answer: A cold aspic-coated whole bird stuffed with forcemeat, poached, and served cold

A galantine is a classic garde manger preparation where a whole bird is deboned, stuffed with forcemeat, rolled, poached, and served cold with an aspic glaze.

What type of vinegar is most commonly associated with a classic Caesar salad dressing?

Answer: Lemon juice as the primary acid, not vinegar

Traditional Caesar dressing uses fresh lemon juice rather than vinegar as the primary acid, along with anchovies, garlic, Worcestershire, egg yolk, and Parmesan.

What is 'curing salt' (pink salt / Prague Powder) and why is it colored pink?

Answer: It is sodium nitrite mixed with regular salt, dyed pink to prevent accidental use as table salt

Curing salts like Prague Powder #1 are sodium nitrite blended with table salt and dyed pink specifically to distinguish them from regular salt and prevent accidental over-consumption.