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Questions for Discussion

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About
  1. Explain why vinegar and oil don’t easily mix together.
  2. Define the term emulsion, and explain how you would create an emulsion when making a vinaigrette.
  3. What is a cold emulsion sauce? Why is this term inaccurate? Explain the temperature requirements for making a successful vinaigrette or mayonnaise.
  4. List the procedure steps for the traditional vinaigrette mixing method and for the blender/processor method.
  5. Name the two basic emulsifiers and, for each, list two ingredients in which they are found.
  6. What is the traditional ratio of vinegar to oil in a vinaigrette? How has this changed, and why?
  7. Name three basic types of acid ingredients you might use in a vinaigrette, and suggest a complementary oil for each.
  8. Name and define the three basic grades of olive oil identified by the 100C. Explain the difference between a commercially produced olive oil and an artisan oil.
  9. Explain the factors you would take into consideration when balancing the vinegar-oil ratio and the seasonings in a vinaigrette.
  10. Why is mayonnaise considered the mother sauce of garde manger work?
  11. List and explain three food safety guidelines that must be followed when preparing house-made mayonnaise.
  12. Describe a tight mayonnaise, and explain what went wrong to make it tight.
  13. Explain how to achieve a very thick mayonnaise and describe its uses; explain how to achieve a nappé mayonnaise and describe its uses.
  14. List two reasons why a mayonnaise might fail; list two reasons why a mayonnaise might break.
  15. List and explain three methods for repairing a failed or broken mayonnaise.
  16. List and describe five classic mayonnaise sauces.
  17. List and describe five modern North American sauces, dressings, or dips derived from mayonnaise.
  18. List and describe two North American dairy-based sauces.
  19. Compare and contrast the preparation of the two basic types of salsa.
  20. Compare and contrast the preparation of coulis and cooked vegetable purée sauces. Include the various ways in which the vegetables are fabricated and cooked.

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