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QuestionArt
5b) i. What are the six 6 types of terrine moulds?
ii. Briefly describe the ways of preparing moulds for pâtés using suitable ingredients (max. 100 words).
5c) Answer the following questions
i. What are binding agents? Give 5 examples (50 - 60 words).
ii. What is forcemeat? Name 5 common types of meat used for forcemeats and 5 charcuterie dishes produced.
5d) Match the following types of forcemeats with their descriptions below.
1. Straight
a. Thin slices of meat pressed together or folded, typically alternating in colour or texture, with fat layered between.
2. Country-style
b. 3 - 4 days in the cooler or 3 - 4 months in the freezer.
3. Gratin
c. Very light in texture, utilising lean cuts of meat, usually from veal, poultry, fish, or shellfish and emulsified with cream and egg whites.
4. Pliante
d. A blend of pork and pork fat, often with pork liver and garnishing items added. This finished product has a coarse texture.
5. Mousseline
e. A portion of the main protein has been browned.
5e) List the steps used in preparing a basic forcemeat, including the use of binding agents.
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Answer
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Step 15b) i.
The six types of terrine moulds are:
Step 2
Straight mould
Final Answer
Cook or store the forcemeat-based product according to the desired recipe or preparation method.
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