Smoking and spicing are two options for ‘curing’ the moisture out of foods, while utilizing what food additive is often employed by more modern chefs to cure foods? essential oils
b) carbohydrates
c) nitrates
d) brine

8. Since the garde manger is set apart from the hot kitchen, who keeps it running smoothly?
a. pantry steward
b. food artisan
c. service crew
d. charcuterie chef

9. Odisha, one of India’s 29 states, is famous for its unusual style of cultivation.
a. rice
b. meat
c. spice
d. dairy

10. Many traditional food storage methods date back to 3000 BCE.
a. True
b. False

11. Mayonnaise is created by emulsifying what two basic ingredients?
a. salt and flour
b. egg yolk and oil
c. cream and yogurt
d. vinegar and sugar

12. To keep food in its original or existing state for appearances sake is to the food.
a. trash
b. create
c. bake
d. Preserve

13. The French term garde manger literally means “,” which is a perfect description for this cool, well-ventilated kitchen space.
a. garden manager
b. kitchen guard
c. meat locker
d. keeper of the food
14. What two main refrigeration units are associated with the cold kitchen?
a. strainers and droppers/bottles
b. sandwich/salad units and undercounted refrigeration units
c. ovens and over-shelves
d. sandwich press and toaster

15. What is the area of the kitchen where the cold food is prepared before serving called?
a. over shelves
b. garde manger
c. service line
d. entremets area