Transcript Chapter 6 Nutrition

Chapter 27
Pâtés, Terrines, and
Other Cold Foods
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Chapter Objectives
1. Prepare and use aspic jellies.
2. Prepare and use classic chaud-froid and mayonnaise
chaud-froid.
3. Prepare livers for use in forcemeats.
4. Prepare basic meat and poultry forcemeats.
5. Prepare pâtés and terrines using basic forcemeats.
6. Prepare galantines.
7. Prepare mousseline forcemeats and make terrines
based on them.
8. Prepare specialty terrines and other molded dishes
based on aspics and mousses.
9. Handle raw foie gras and prepare foie gras terrines.
10. Prepare baked liver terrines.
11. Prepare rillettes.
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The Garde Manger
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The techniques and procedures
belong to the culinary department
known as the garde manger, which
means “larder” or “food storage
place”
This is an art form of cold food
decoration, platter design and
presentation, and planning buffets
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Sanitation and Storage
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Cold foods present special
sanitation problems
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Food has been handled, cooked, plated,
and returned to the refrigerator, then
served
We must be sure all foods are only
exposed to room temperatures for a
minimum amount of time
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Presentation
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Basically, cold foods rely on visual
impact to attract customers.
Arrangements must be neat.
In the case of pâtés and terrines,
careful handling is essential.
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Aspic and Chaud-Froid
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Aspic jelly or gelée is a clarified
stock with enough gelatin to
solidify when cold.
Aspic is used to coat foods to:
1.
2.
3.
Protect food from air
Improve appearance and shine
To add flavor
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Preparing Aspic Jelly
1.
2.
3.
Classic aspic jelly
Regular aspic jelly
Aspic powder
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Chaud-Froid
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Chaud-froid is a white sauce with
enough gelatin to set when cold
Rarely used today
Chaud-froid has the same benefits
as aspic
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Using Aspic Jelly and Chaud-Froid
Sauce
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Both are used to enhance food’s
appearance and flavor of cold foods
Both must be cooked before use to
coat foods
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Special Forcemeat Dishes
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The classic dishes are called pâtés,
terrines, and galantines
Some terrines are based on
vegetables and other items, not
meats
Forcemeat may be defined as
seasoned, ground meats used as
stuffing or filling
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Garnishes for Forcemeat Dishes
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The garnish on pâté or terrines is a
major ingredient
Classic garnishes include:
Ham
Veal
Game
Tongue
Truffles
Pistachios
Foie Gras
Poultry
Poultry livers
Poultry breast
Fresh pork fatback
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Types of Forcemeats
1.
Straight forcemeat
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2.
3.
55-65% lean meat
35-50% fat
Seasonings
Gratin forcemeat
Mousseline forcemeat
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Terrines and Pâtés
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Terrines and pâtés are baked
forcemeats, sometimes containing
one or more garnishes.
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Pâté is baked in a crust
Terrines are prepared in molds
Terrines are best prepared in
rectangular molds
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Galantines
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A ground meat mixture wrapped in
the skin of the product it is made
from, such as chicken or duck
Most often poached
Often presented whole
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Terrines Based on Mousseline
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A mousseline forcemeat consists of
raw, puréed fish, poultry, or meat,
combined with heavy cream and
usually, eggs or egg whites.
Cooked vegetables, fish fillets, and
other appropriate items are used as
a garnish
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Terrines and other Molds with Gelatin
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Most molds bound with gelatin fall
into two categories:
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Aspic molds
Mousses
Because mousses are not cooked,
they can be prepared in irregular
molds.
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Variations
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Terrine of vegetable with foie gras
in aspic
Remember various items can be
used such as ham, duck breast, loin
of rabbit
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Foie Gras, Liver Terrines, and Rillettes
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Foie Gras terrines
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The most prized and most noted
ingredient is foie gras
Foie gras is the fatted liver of a duck or
goose
Grades of duck foie gras are grade
A and grade B
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Preparing Foie Gras for Cooking
1.
2.
3.
4.
5.
Always rinse the raw foie gras
Soak in salted ice water or milk
Rinse again
For cold preparations, devein at
room temperature
Never overcook; the liver is
delicate and fat cooks quickly
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Liver Terrines
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Liver terrines are called liver pâtés
A mixture of liquefied liver, eggs,
and seasonings
Flour is used as a stabilizer
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Rillettes
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A dish of pork cooked slowly until
tender, then shredded, mixed with
its own fat, seasoned, and put into
crocks.
Rillettes are served with bread as
an appetizer
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