Understanding Pâtés, Terrines, and Other Cold Foods

*The art of garde manger includes the techniques of cold food decoration, cold platter design and presentation, and the design and planning of buffets.* Garde manger is an intricate and complex discipline that is the subject of whole books and of extended courses of study. À la carte restaurants have inherited from classical garde manger a number of special food preparations that can be served in single portions as well as on butler platters. *Pâtés, terrines, galantines, and mousses are not only ideal for buffets, they are also popular in many restaurants.* This unit serves as an introduction to these preparations.
Learn How to Prepare Pâtés, Terrines, and Other Cold Foods in a Flash
Here are just some of the things you will learn in this presentation: ü How to prepare and use aspic jellies, classic chaud-froid and mayonnaise chaud-froid. ü How to prepare livers for use in forcemeats. ü How to prepare basic meat and poultry forcemeats. ü How to prepare pâtés and terrines using basic forcemeats. ü How to prepare galantines. ü How to prepare mousseline forcemeats and make terrines based on them. ü How to prepare specialty terrines and other molded dishes based on aspics and mousses. ü How to handle raw foie gras and prepare foie gras terrines. ü How to prepare baked liver terrines. ü How to prepare rillettes. ü Plus lots more.

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