Check Your Answers After You Read

Section 18.1

Review Key Concepts

1. The garde manger chef considers the cost of ingredients and time required to prepare specific dishes, the use of different food items to keep the menu interesting, the use of different colors and textures to increase variety, the appeal of the food, and the ability of the brigade to prepare the dishes in a timely manner.

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2. Science Freeze dried foods are preserved by removing the food's moisture. Once the food's moisture is removed, bacteria cannot survive or grow. Freeze-dried fruits and vegetables can make a unique garnish, or they can be reconstituted with water for use in salads or other dishes.

3. English Language Arts Charts should provide accurate pictures and descriptions for each of the garnishes.

4. Social Studies Garde manger means keeping to eat in French. This was the name that was given to cold rooms and cellars in French castles where preserved foods were stored. A trusted member of the household managed this room and issued food items from the room. The modern role of garde manger chef evolved from this position.

5. Mathematics A 3/4-inch melon baller produces spheres with a diameter of 3/4 inch, or a radius of ½ × 3/4 = 3/8 inches (or 0.375 inches). The volume of one sphere, in cubic inches, is (4 × 3.14 × 0.375 × 0.375 × 0.375) ÷ 3 = 0.220781 cubic inches. The volume of four spheres 4 × 0.220781 = 0.883125 cubic inches. Multiply by 1.1 to convert to tablespoons: 1.1 × 0.883125 = 0.971438 ≈ 1. Each table should receive about 1 tablespoon of butter.

Section 18.2

Review Key Concepts

1. Salad arrangements consist of a foundation, a body, a garnish, and a salad dressing that are arranged attractively on a plate.

2. It is best to use up salad greens every day. However, if you need to store greens, keep them in their original packaging, and store them at three to four degrees above freezing, away from ripening fruits.

3. Fruit dressings come in different flavors including sweet, tart, and spicy. They may be made with puréed fruit or fruit juice.

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4. Social Studies Rice vinegars are usually found in Asian recipes but can be found in many other recipes as well. Discuss with the class how ingredients and recipes move from place to place as people of different cultures settle around the world and how increased globalization has resulted in different types of foods spreading across the world.

5. Mathematics Originally, 0.4 × 50 = 20 customers ordered bleu cheese dressing, while 0.3 × 50 = 15 ordered vinaigrette dressing and Thousand Island dressing. The new total for vinaigrette dressing becomes 15 + 10 = 25, while the total number of customers becomes 50 + 10 = 60. So 25 ÷ 60 = 0.4167 ≈ 42% ordered vinaigrette dressing, 20 ÷ 60 = 0.3333 ≈ 33% ordered bleu cheese dressing, and 15 ÷ 60 = 0.25 = 25% ordered Thousand Island dressing.

Section 18.3

Review Key Concepts

1. Soft cheeses have a thin skin and a creamy center. Farmer's cheese has a slightly tangy flavor and is milky white in color. Some soft cheeses are ripened, while others are not.

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2. Science Generally, cheeses that contain more moisture will begin to mold first. The types of cheese that grow mold more quickly might be best purchased in small quantities and used right away.

3. English Language Arts Your script should contain accurate advice about cheese. The dialogue should be written to sound natural, performances should be clear and well spoken, and the scripts should be appropriate for the media of radio.

4. Social Studies Your presentation should show cheese making processes from different areas of the United States or from other parts of the world. The presentation should include information and images of the process as well as information and images of the different dairy sources (cow, sheep, goat, and others).

5. Mathematics For the Cheddar: $7.50 ÷ 16 = $0.46875/ounce, or $0.46875 × 4 = $1.88 for 4 ounces. For the Stilton: $8.99 ÷ 16 = $0.561875/ ounce, or $0.561875 × 3 = $1.69 for 3 ounces. For the brie: $13.99 ÷ 16 = $0.874375/ounce, or $0.874375 × 2 = $1.75 for 2 ounces. $1.88 + $1.69 + $1.75 = $5.32 total cost.

Section 18.4

Review Key Concepts

1. First, cut several day-old loaves of bread into slices lengthwise with a slicing machine. Next, cut the crust from the slices using a serrated knife. Then, roll each piece flat with a rolling pin to less than 1/8-inch thick.

2. A typical antipasto tray includes cold meats, assorted cheeses, olives, and marinated vegetables. It may also include fruits.

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3. English Language Arts The proposal should be written in an appropriate tone for a business communication. Provide details on what types of foods will be on the platter, as well as your preparation and presentation. The diagram should clearly indicate where each food item will rest on the platter.

4. Social Studies Vietnamese summer rolls, carpaccio, baba ghanoush, hummus, and tzatziki are all items that could be served as hors d'oeuvres or dips on a cold platter. You may find other items that could be adapted to make a fancy sandwich or other hors d'oeuvre.

5. Mathematics The area of each triangle is 3 1/8 square inches (3.125 square inches). The base and height of each triangle will be the same length as the sides of the square, or 2 ½ inches (5/2 in.). The area of each triangle is (½)(5/2)(5/2) = 25/8 = 3 1/8 square inches.