INTRODUCTION:

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Cookery Topic:  Pate & Terrines, Galantines, & Roulades

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The Menu:

• Mediterranean Seafood Terrine

• Roasted Veggie & Goat Cheese Terrine

• Roasted Asian Duck Galantine

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MY PRIOR KNOWLEDGE:

My prior knowledge about pates and terrines is slim to non- so I am very excited about this week! 

LEARNING OBJECTIVES: 

• Explain the use and preparation of forcemeats

• Identify various types of forcemeats including straight, country-style, gratin, and mousseline

• Describe the procedure for making terrines

• Understand how to prepare pâté en croûte

• Explain the process of making galantines and roulades

• Recognize proper method of working with foie gras including grading, cleaning, and marinating

• Provide examples of nontraditional “terrines” made without force-meats.

 

Background:

Pates started back in the Middle Ages, and for a long time were present in French cooking. Now, pates are very popular in restaurants & making their way back into homes. There are 4 different types of pates: country, gratin, straight, and mousseline. 

Galantines started their history during the French Revolution- the word galantine came from the old french word " géline" which meant chicken. The galantine is prepared the same way as a roulade- just depends on if the chef wants a spiral roll or the meat breast to be in the center. 

Terrines

Wikimedia Foundation. (2021, September 18). Plant-based diet. Wikipedia. Retrieved October 18, 2021, from https://en.wikipedia.org/wiki/Plant-based_diet.

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Methods Used:

For appetizers, it would be great to practice our plating skills. Since appetizers are the first thing a guest would see, it would be nice to practice how it's best to plate an hors d'oeuvres vs. a canapés or an amuse bouche. 

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Recipes & Plan Of Work:

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