Charcuterie 1
Forcemeat baked in pastry crust and served cold.
What is pate en croute?
Pureed fish to which egg whites and whipped cream is added.
What is mousseline forcemeat?
Lucky you!
Black or white underground fungi prized for savory and Earthy flavor.
What is truffle?
Apples, celery, walnuts, and Chantilly dressing.
What is Waldorf salad?
Forcemeat that is oval shaped by two spoons then poached.
What is a quenelle?
Sauce made from oranges, lemons, red currant jelly and port wine, usually served with pates.
What is Cumberland sauce?
Type of shortening used for fat sculpting.
What is S.P.S.?
When presenting a buffet platter, making the eyes follow a pattern to a focal point is known as this.
What is movement?
Placement of the most expensive items at the buffet.
What is near or at the end?
Fruits that contain this enzyme which would make them unsuitable to make aspic based terrines.
What is papain? (Papaya, pineapple, kiwi)
Pork, pork fat, and third dominant meat for this forcemeat.
What is straight?
Prior to carving an ice sculpture, we do this in preparation to make it softer and easier to carve.
What is temper it?
What is a cheval?
Placement for garnishes for a salad served in a bowl on the buffet.
What is around the edge?
Forcemeat that contains sauteed meat and liver.
What is gratin?
A starch product that could be used to emulsify or bind terrines.
What is a panade?
What is one-stage?
A large piece of a dominant served food on a platter that is decorated or glazed.
What is the grosse piece?
True or false: when using the zoning system, each zone should have different foods.
What is false?
Added to forcemeats when making cured sausages to inhibit bacterial growth.
What is sodium nitrate?
A cold, decorated, boneless stuffed chicken or fish.
What is a galantine?
Sauce prepared hot and served cold to decorate serving platters or coat proteins before decorating.
What is chaud froid? (hot-cold)
Components of a buffet platter.
What is the grosse piece, portions relating to the grosse piece (a cheval), garnish, and negative space?
Maximum number of guests a single sided-buffet is designed to handle per hour.
What is 80?