Chapter 27 - Pâtés, terrines, and other cold foods. After reading the material in this chapter, you should be able to: Prepare and use aspic jellies, prepare and use classic chaud-froid and mayonnaise chaud-froid, prepare livers for use in forcemeats, prepare basic meat and poultry forcemeats,. | Chapter 27 Pâtés, Terrines, and Other Cold Foods 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. 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 Sanitation and Storage Cold foods present special sanitation problems Food has been handled, cooked, plated, and returned to the refrigerator, . | Chapter 27 Pâtés, Terrines, and Other Cold Foods 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. 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 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 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. Aspic and Chaud-Froid Aspic jelly or gelée is a clarified stock with enough gelatin to solidify when cold. Aspic is used to coat foods to: Protect food from air Improve appearance and shine To add flavor Preparing Aspic Jelly Classic aspic jelly Regular aspic jelly Aspic powder Chaud-Froid Chaud-froid is a white sauce with enough gelatin to set when cold Rarely used today Chaud-froid has the same benefits as aspic Using Aspic Jelly and Chaud-Froid Sauce Both are used to enhance food’s appearance and flavor of cold foods Both must be cooked before use to coat foods Special Forcemeat Dishes The classic dishes are called pâtés, terrines, and galantines Some terrines are based on vegetables and
