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Chapter
Pâtés,
27
Terrines, and
Other Cold Foods
1
Chapter Objectives
1. Prepare and use aspic jellies.
2. Prepare and use classic chaudfroid 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.
2
The Garde Manger
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
3
Sanitation and Storage
Cold foods present special sanitation problems
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
4
Presentation
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.
5
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