Garde Manger: Cold Platter

What is the primary focus of Garde Manger in culinary arts?

• Hot food preparation techniques
• Cold food preparation and presentation
• Baking and pastry arts
• Soup and sauce making

At what temperature must cold platters be maintained for food safety?

• Below (45°F)
• Below (39°F)
• Below (41°F)
• Below (35°F)

Which component of a canapé serves as a moisture barrier between the base and topping?

• The garnish
• The liner
• The platform
• The spread

What does the French term "canapé" literally translate to in English?

• Small bite
• Finger food
• Appetizer
• Sofa

When preparing rolled sandwiches, what is the first crucial step?

• Applying the spread
• Removing the crusts
• Rolling the bread flat
• Adding the filling

Which type of hors d'oeuvre presentation includes approximately 10 different items?

• Single-food presentation
• Finger foods
• Hors d'Oeuvre Variés
• Canapé selection

What is the primary purpose of a liner in canapé construction?

• To provide visual appeal and texture
• To keep the spread in place
• To prevent sogginess
• To add flavor

In cold platter presentation, what is the most important consideration?

• Cost effectiveness
• Temperature maintenance
• Portion size
• Visual appeal

When creating a fruit and cheese platter, what must be considered regarding cut fruits?

• Color coordination
• Oxidation prevention
• Temperature variation
• Serving size

What type of base is NOT commonly used for dips in cold presentations?

• Mayonnaise
• Sour cream
• Olive oil
• Cream cheese