Cold food prep: Forcemeat / simple farce Flashcards
Give the definition of forcemeat / simple farce?
Mixture of ground, lean meat emulsified by fat
Explain the term emulsification
Accomplished by grinding, blending or sieving smooth or coarse textured ingredients together
How did the name forcemeat come about?
From manner meat was traditionally forced through a sieve
Give an example for a forcemeat
Seasoned mince meat stuffing
In which production are forcemeat used?
Charcuterie
Define the term sausage
Involves placing meat into a casing
List three casings
- Edible
- Natural intestines from
sheep, pigs, cattle - Edible artificial
- Made from collagen - Inedible plant
- Made from cellulose
What are cellolose used for?
Shape, store and age of sausages.
Also removed before eating
What is the ratio of meat and fat in braaiwors
90% meat
30% fat
Give three main variants of wors
- Fresh
- Involves production of raw
meat placed into casings
- Cooked at later stage - Cooked
- Smoked during production
- and then ready to eat - Cured
- Airdryed
- salami, pepperoni,
cabanossi
Which ingredients are used in the flavoring of boerewors
- Coriander
- Cloves
- Nutmeg
What are ratio’s used in the production of boerewors
90% Meat
10% Cereal
Max fat content is 30%
Define the term emuslified sausages
- Cooked sausages with fine
texture - Made from pork, beef,
poultry, fat, salt, flavorings
and water
Explain the emulsification process
In a high speed processor or blender
How are salt used in the emulsification process
Dissolves muscle proteins and helps suspend fat molecules as an emulsion
How does temperature play a part in emulsification process
If temp is above:
- 16 degrees for pork
- 21 degrees for beef
Emulsification will not hold and fat will leak
Why is ice used in emulsification process?
Blended and helps maintain emulsion
Give examples of emulsified sausages
- Vienna
- Frankfurters
- Russians
4 Polony (RSA) - Bolony (USA)
What is the definition of crepinettes
Contains forcemeats wrapped in pig’s caul fat rather than intestinal casings
What is the meaning of caul fat
Lacy netting that surrounds kidneys
RSA: skilpadjies
Define the term pates
Types of meat spreads preserved in fats
What are pates made of?
Forcemeat mixture of pre cooked meat and fat blended into a smooth spreadable paste or set in a mould
Why are pates covered with layer of butter
To prevent oxidation
What are rilletes made of?
- Similar to pates but not
blended. - Chunky texture
How are rilletes originally made?
- Cubed or chopped pork
- Heavily salted
- Cooked slowly in own fat
- Tender enough to shred
- Mixed with warm cooking
fat to form rustic paste. - Lard preserves delicacy
How are terrines made?
- Traditional force meat
loaves and coarse chopped
ingredients. - Lined with overlapping
slices of bacon, bound egg
How are mousseline terrines made?
- Forcemeat loaves with
whipped egg whites and
cream. Gently folded in
How are gelatine terrines made?
- From brawn / head cheese
(brains) - Traditionally made from
chunky pieces of boiled
pig’s head. - Trotters can be added
How are savoury parfait made?
- Raw meat blended with egg
and butter
What is the french word for mousse
Foam
