Banquets and Catering - All quiz questions

Which definition does not fit the brigade assignment?

a. boucher-prepares the cold sauces and garnishes for buffet

b. buffetier- maintains the buffet

c. Charcutier- makes all the sausage

d. poissonnier- responsible for cleaning, storing and preparing fish and shellfish

a. boucher-prepares the cold sauces and garnishes for buffet

The body of the salad would best be described as what?

a. the "base" of the salad that could include lettuce or vegetables

b. the structure of the salad "high and tight"

c. primary function is visual appeal

d. the main ingredient of the salad

d. the main ingredient of the salad

Which of the following statements about salad presentation is true?

a. both b & c are true

b. the flavors found in a salad should be complimentary

c. culinary skill and craftmanship are an important part of a well assembled salad

d. neither b nor c are necessarily true

a. both b & c are true

Which of the following are all examples of "flavor adding greens" as described in the reading?

a. arugula, curly endive, mache and tat-soi

b. frisee, belgian endive, mazuna and sorrel

c. spinach, romaine, radicchio and frissee

d. mizuna, arugula, butterhead lettuce and cress

b. frisee, belgian endive, mazuna and sorrel

What best describes a simple salad as described in the book?

a. served before the main course and should contain a protein like fish or seafood

b. lightly dressed salad served before the entree in American style service

c. a salad that is full meal served separately from the other entrees

d. served with the main course but separate on the plate

b. lightly dressed salad served before the entree in American style service

Which of the following is NOT TRUE about salad dressing?

a. mustard can be used as an emulsifier

b. reduced cream is the foundation of most creamy dressings

c. sherry vinegar will complement nut oils

d. simple dressings are not emulsions

b. reduced cream is the foundation of most creamy dressings

Which of the following statements regarding the history of garde manger during the middle ages is true?

a. The abolishment of the guilds that controlled commerce in food and othergoods

b. A variety of food items common in the garde-manger of noble households found their way into markets where guilds oversaw the production and trade

c. The Sumerians coined the term charcuterie

d. Escoffier organized kitchen procedures and staff into what is now known as the brigade system, where the chef garde-manger was among the primary figures

b. A variety of food items common in the garde-manger of noble households found their way into markets where guilds oversaw the production and trade

The four salad components discussed in the reading are:

a. lettuce, body, garnish and dressing

b. base, bound, body and dressing

c. body, dressing, garnish and base

d. dressing, body, protein and garnish

c. body, dressing, garnish and base

Which of the following is NOT TRUE about cleaning greens?

a. a water bath is ideal for removing dirt and debris from greens

b. a salad spinner is one of the best ways to remove excess moisture from greens

c. gently pour the water out or drain the water out of a bowl or sink until it is completely gone, then remove the greens and dry

d. even pre-washed mixed greens should be washed

c. gently pour the water out or drain the water out of a bowl or sink until it is completely gone, then remove the greens and dry

Which of the following is NOT TRUE about dressing a salad?

a. examples of bound salads include potato and egg

b. you should be prepared to serve dressing on the side

c. apply dressing "a la minute" whenever possible

d. vinaigrette should coat the lettuce for at least 20 minutes before serving to enhance flavor

d. vinaigrette should coat the lettuce for at least 20 minutes before serving to enhance flavor

What is a galantine?

a. a type of panada

b. a type of knife that slices a forcemeat item from above in a quick downward movement

c. poultry forcemeat wrapped in skin, poached and served cold

d. aspic made from reduced consomme that originated 1 gallon by volume

c. poultry forcemeat wrapped in skin, poached and served cold

Which of the following would not be considered a preservation technique on its own?

a. dry curing

b. cold smoking

c. drying

d. confit

b. cold smoking

Which of the following best describes the four ingredients found in dry cure?

a. salt, pepper, sugar, curing blend

b. curing blend, sugar, flavorings, salt

c. brown sugar, salt, flavoring, liquor

d. salt, sugar, flavorings, liquid

b. curing blend, sugar, flavorings, salt

How does pan smoking differ from hot smoking?

a. pan smoking occurs above 140F

b. pan smoking is done on a burner or flat top

c. pan smoking is finished when the product is cooked until desired doneness

d. pan smoking requires wood chips

b. pan smoking is done on a burner or flat top

Which of the following is an example of a product that has NOT been brined?

a. Prosciutto

b. bacon

c. corned beef

d. pastrami

a. Prosciutto

How is wet cure (brine) different from a dry cure?

a. a brine contains liquid

b.a brine uses more curing salt than a dry cure

c. a brine contains an acid

d. a brine is better suited for large items like Spanish Serrano Ham

a. a brine contains liquid

What is essential to air dry safely and successfully?

a. salt coverage and temperature

b. brining and curing salt

c. humidity and temperature control

d. curing salt and Bresaola

c. humidity and temperature control

What is the temperature range of cold smoking?

a. 50F-95F

b .140F-160F

c. 32F-40F

d. 40F-140F

a. 50F-95F

What statement about Gravlax is true?

a. liquor is never added to Gravlax

b. Gravlax is a dry cured salmon that is not smoked

c. salmon Gravlax is ready to eat after a 24 hour dry cure

d. always remove the skin when curing gravlax

b. Gravlax is a dry cured salmon that is not smoked

Which statement is not true about cold smoking?

a. cold smoking would be used for imparting flavor on the outside of food

b. cold smoking is required to make cured items safe to eat

c. cold smoking whole muscle protein must be brined/cured prior or cooked afterwards

d. cold smoking imparts flavor but does not cook the product

b. cold smoking is required to make cured items safe to eat

What cooking technique is used for cooking a pate encroute

a. baking

b. roasting

c. poaching in plastic wrap

d. poaching

Foie Gras is _____

a. produced by using the mousseline technique

b. literally "foil wrapped"

c. The fattened liver of a duck or goose

d. literally "hot-cold"

c. The fattened liver of a duck or goose

When glazing your galantine you used ______method of aspic application (glazing)

a. freezing

b. 212 degree

c. waterbath

d. dip, brush or ladle

d. dip, brush or ladle

When assembling a classic pate en croute (as described in the reading), you would place _______ between the dough and the forcemeat.

a. fatback or ham

b. random garnish

c. inlay garnish

d. butter

a. fatback or ham

When making a country-style pate you should cover the terrine and cook in

a. a flavorful liquid

b. rendered duck fat

c. a water bath

d. sautoir

c. a water bath

The type of forcemeat made with meat and fat (instead of cream) and is ground and processed until smooth would be called:

a. straight

b .country style

c. mousse

d. gratin

a. straight

A roulade is similar to a _________, but rolled in cheesecloth or plastic rather than ________

a .pate-fat

b. galantine-skin

c. quenelle-bacon

d. encroute-dough

b. galantine-skin

A mouseline of fish should be cooked to what final temperature?

a. 185F

b. 155F

c. 145F

d. 165F

b. 155F

The reading mentions 4 basic elements of a forcemeat. What can you add after the 4 elements have been combined to give it additional flavor and visual appeal?

a. seasoning/flavoring

b. random garnish

c. aspic

d. binder/panada

b. random garnish

A galantine and a ballotine are essentially the same but a ballotine

a. can be served hot or cold

b. is made with only duck

c. must be made with gratin forcemeat

d. is wrapped in only fat

a. can be served hot or cold

After shucking an oyster, you slide your knife between the oyster and the lower shell to:

a. Cut the elastin

b. Cut the albumin

c. Check for pearls

d. Cut the abductor

d. Cut the abductor

An example of a "cephalopod" would be:

a. an octopus

b. a clam

c. an abalone

d. a crab

a. an octopus

A cultivated mussle would be an example of:

a. Bivalve

b. Crustacean

c. Univalve

d. Geoduck

a. Bivalve

The best example of a "Grosse Pièce" would be:

a. Cured foie gras

b. A large, uncut portion of pate en croute

c. A large, carved fruit centerpiece

d. an undesirable portion

b. A large, uncut portion of pate en croute

Strips of raw fish, cooked fish or shellfish served on top of a small mound of seasoned rice is call what type of sushi?

a. Maki

b. Chirashi

c. Surimi

d. Nigiri

d. Nigiri

According to the reading, when designing a single buffet "zone" it should be able to accommodate between:

a. 50 - 150 people

b. 75-125 people

c. 50-75 people

d. 125-200 people

b. 75-125 people

An example of a rolled sushi; thin strips of fish and/or vegetables rolled in sushi rice and crisp sheets of seaweed would be called:

a. Daikon

b. Gari

c. Nigirizushi

d. Makizushi

d. Makizushi

Which of the following would be the best definiition of sushi:

a. The freshest fish, thinly sliced and served raw

b. A nori wrapped seafood with wasabi

c. Rice flavored with a vinegary-sweet dressing

d. Pickled fish with a roe garnish

c. Rice flavored with a vinegary-sweet dressing

The translation of Chaud-Froid would be:

a. Emulsifier

b. Hot-Cold

c. Gelatin

d. Mayonnaise

b. Hot-Cold

The best example of a "Pièce Montée" would be:

a. A slice of pate

b. An ice carving

c. A plater of Charcuterie

d. A portion of butter for a sauce

b. An ice carving

Butler passed spanikopita and marinated feta cheese would be examples of?

a. tapas

b. meze

c. canapes

d. antipasti

b. meze

A canape is always 1-2 bites in size

True

False

True

An ingredient common to meze, anti-pasta and tapas are olives

True

False

True

The reading notes there are 5 elements to a canape. 1 element is optional and is not even discussed in the PowerPoint because of how infrequently it is used. What is that element?

a. Base

b. Liner

c. Topping

d. Garnish

b. Liner

The component of a canape that is the main part or ingredient, giving the canape a name is called the...

a. base

b. garnish

c. nourishing element

d. liner

c. nourishing element

Which of the following is not an example of Dim Sum?

a. shrimp cocktail

b. steamed pork buns

c. shrimp shui mai

d. shrimp dumpling

a. shrimp cocktail

Steamed pork buns would bea n example of?

a. meze

b. canapes

c. dim dsum

d. antipasti

c. dim dsum

The literal meaning of the french term hors d'oeuvre is?

a. "finger food" meaning small finger size bites of food served before the main meal

b. outside the work referring to food items served outside the meal or the main part of the meal

c. hot bites of a small portioned appetizer

d. two or more elements

b. outside the work referring to food items served outside the meal or the main part of the meal

Which of the following would best describe the topping element on a canape?

a. a small garniture

b. a flavored cream cheese spread

c. the nourishing element

d. a compound butter

c. the nourishing element

The average allowance for a function is ___-___ canapes per hour per guest.

a. 8-10

b. 6-8

c. 10-12

d. 4-5

a. 8-10

Malossol is

a. A type of Sturgeon

b. Heavily salted roe

c. A buckwheat pancake served with caviar

d. Lightly salted roe

d. Lightly salted roe

Cheese is best served at room temperature

True

False

True

Select the largest type of sturgeon from the list

a. Sevruga

b. Hackleback

c. Osetra

d. Beluga

d. Beluga

Beluga take how long to reach maturity?

a. 13 years

b. 7 years

c. 20 years

d. 5 years

b. 7 years

Caviar is graded on its

a. Firmness

b. Grain

c. Size

d. Shine

e. Color

f. Flavor

g. Fragrance

h. All of the above

h. All of the above

The US FDA requires all raw-milk cheeses be aged at least 90 days before being declared safe to consume.

True

False

False, 60 days

Always use silver utensils when serving caviar

True

False

False

Cheese is the curdled milk of a ruminant animal.

True

False

False

Fois Gras is grown exclusively in domesticated goose.

True

False

True

The mold responsible for the rind of French cheeses such as Camembert and Brie is...

a. penicillium roquforti

b. Clostridium perfringens

c. Bacillus subtilis

d. Penicillium candidum

d. Penicillium candidum

Which of the following would be considered a selling strategies in banquet or catering operations:

A. Win the clients/customers trust

B. Always over promise and under deliver

C. Only plan catering events in the summer

D. Centerpieces can be costly and therefore never offered for an event

A. Win the clients/customers trust

Events such as Catering and Banquets, can include following service delivery styles

A. Window pick-up service

B. Action Stations

C. Formal sit-down dinner

D. All of the above

D. All of the above

A center piece on banquet dinner table would consist of:

A. Flowers

B. Ice carving

C. Sugar sculpture

D. Tallow sculpture

A. Flowers

Banquet Banquet Event Order (BEO) contains which of the following:

A. A list of all the details of the event

B. Location

C. Number of guests

D. All of the above

D. All of the above

Banquet order sheet must meet the following criteria as it is a binding contract between the establishment and clients/customers

a. Room set up, linen selection and cancellation policies

b. Menu, beverage selection

c. Weather guarantee

d. Answers A & B

d. Answers A & B

All centerpieces (Piece Monte) must be edible

True

False

True

A BEO (banquet event order) is a legally binding contract

True

False

True

Sliced forcemeats must be sliced at least 3/4 inch thickness

True

False

False

When slicing protein, you can place them randomly on a platter for a more modern presentation.

True

False

False

When planning a menu for a buffet you should consider three main aspects: Gastronomic, Economic and ______________.

a. Pragmatic

b. Balance

c. Portion

d. Flavor

a. Pragmatic

A centerpiece which displays a large, uncut portion of the main food is called a ________?

a. Focal Point

b. Grosse Pièce

c. Utilization Piece

d. Complementary Piece

b. Grosse Pièce

When it comes to platter presentation, making sure that all the food elements are evenly distributed in each area of the platter would mean you are following:

a. Grosse Pièce

b. Good flow

c. Natural frame

d. The quarter concept

d. The quarter concept

Which of the following items is not traditionally served with caviar

a. Finely chopped egg yolks and egg whites

b. Cream cheese

c. Onion brunoise

d. Chopped parsley

b. Cream cheese

There are _____ elements (including optional ingredients) to a canape.

a. 5

b. 3

c. 4

d. 7

a. 5

In a formal banquet a guest always serves themselves.

True

False

False

The term for a deveined, cured, rolled, poached preperation of Fois Gras is called

a. pate

b. tornedo

c. torchon

d. timpano

c. torchon

The cheeses that are made with curds in warm water and then spun into long strands are known as Pasta Filata

True

False

True

Select the color of the label used for Osetra caviar tins

a. Hazelnut

b. Orange

c. Red

d. Blue

a. Hazelnut

Rennet, an enzyme used to coagulate milk in the cheese making process can be found in the stomach of juvenile bovines.

True

False

True