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 does 'garde manger' literally mean in French?
Answer: Keeper of the food (pantry)
Garde manger translates to 'keeper of the food' in French, historically referring to a cool larder where food was stored and prepared.
What is 'charcuterie' in the context of the professional kitchen?
Answer: The preparation and assembly of preserved meats and pork products
Charcuterie refers to the craft of preparing and preserving meats, especially pork, through curing, smoking, and fermentation techniques.
What is the function of sodium nitrite in curing meats?
Answer: To inhibit harmful bacteria like Clostridium botulinum and give cured meat its pink color
Sodium nitrite prevents the growth of dangerous bacteria including Clostridium botulinum and contributes to the characteristic pink color and flavor of cured meats.
What is a 'pâté en terrine'?
Answer: A forcemeat mixture baked in an earthenware mold
Pâté en terrine is a forcemeat (ground and seasoned meat mixture) that is packed into a loaf-shaped earthenware mold and baked, then served cold in slices.
What is the correct ratio of salt used in a dry cure for charcuterie?
Answer: 1–3% salt by weight of the meat
A standard dry cure uses 1–3% salt by weight of the meat, which seasons and preserves it without over-salting.
What is 'aspic' and how is it used in garde manger?
Answer: A savory gelatin made from clarified meat stock used to coat or mold cold dishes
Aspic is a clear, savory gelatin derived from protein-rich stock that sets when cooled and is used to glaze, coat, or mold cold platter items.