HME01 L6- Charcuterie Flashcards
A French term for a branch of cooking devoted to prepared meat products, such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit, primarily from pork.
Charcuterie
It is part of the garde manger chef’s repertoire.
Charcuterie
It was originally intended as a way to preserve meat before the advent of refrigeration, they are prepared today for their flavors derived from the preservation processes.
Charcuterie
What are the foundations of charcuterie?
curing
grinding
cooking/ smoking
What is a hallmark of the craft like charcuterie?
use of forcemeat in pates, terrines, and other derivatives
What products are considered as part of the tradition of charcuterie?
sausages
salumi
bacon
ham
A forcemeat mixture of meats, fish, seafood or vegetables baked in a pastry shell or mold.
Pate
A type of pate that specifically refers to the pastry encased in the forcemeat.
Pate en croute
It is a term derived for the earthenware dish that was traditionally used for the preparation of this dish.
Terrine
The practical terminology of terrines and pâtés is often
___.
interchangeable
Terrines can be prepared with:
forcemeat
molded foie gras
layered veg w/ aspic
fresh cheese
This dish is closer to a roulade, prepared with boned poultry such as chicken or duck wrapped in their own skin. It is wrapped in cheesecloth or plastic wrap and tied to hold its shape.
Galantine
It is usually presented cold and can be glazed with aspic to enhance the presentation. It can be poached or roasted.
Galantine
How is a galantine traditionally prepared?
- boned poultry
- stuffed w/ forcemeat
- reshaped to original form
This is a smaller relative of the galantine that traditionally utilizes the boned, leg portions of poultry. They are stuffed with forcemeat and braised or roasted.
Ballotine
Unlike the galantine, this dish is traditionally served hot and may be presented as a main entrée.
Ballotine
Prepared in a manner similar to contemporary galantines, this dish refers to a rolled item creating a pinwheel effect.
Roulade
Give two (2) examples of a roulade
flattened chicken breast
butterflied pork loin
This rolled dish can be filled with just about anything and served hot or cold.
Roulade
Traditionally, it is a mixture of pork and pork fat cooked until they fall apart. The meat and fat are then shredded and mixed until thoroughly blended, and spooned into small crocks. It can be prepared with any type of meat, fish, or poultry.
Rillettes
Compared to the galantine that is glazed with aspic for presentation, this dish is sealed with aspic or fat to preserve it.
Rilletes
Compared to the galantine that is glazed with aspic for presentation, this dish is sealed with aspic or fat to preserve it.
Rillettes
A hot pâté baked in a crust. It is round and pie-shaped and is usually served as a main course.
Tourte
These terms were the words used in French cuisine to describe the more simple pâtés and terrines.
Pains (bread)
Gateaux (cakes)
Also known as meat bread, it is a pâté formed into an oblong shape,
Pain de viandes
A round meat cake
Gateau de viandes
It refers to a delicate mixture of light meat or poultry, fish, or seafood that is cooked and pureed, bound with gelatin, and then fortified with whipped cream and/or egg whites.
Savory Parfaits
It is usually molded in a terrine or individual form and it also utilizes a raw mousseline forcemeat in which case they are then baked.
Parfaits
This dish can be made from a variety of meats like pates, but this is more finely ground, yielding a smooth texture.
Mousse
This ingredient is usually found in both pâté and mousse but the percentage is much higher in mousse to achieve a creamy consistency.
Liver
The transition from the liver to mousse starts by ___ to remove some of the really “iron-y” flavor that liver may have.
soaking liver in cold water
How many days should the liver be marinated for the mousse?
2 days
It usually means “pudding”, but these savory sausages are made from ground, spiced meat packed in natural casings and then boiled, poached, or blanched.
Boudin
Two (2) most common varieties of Boudin
blanc- white
noir- black
It is usually a holiday sausage served around Christmas and seen in Auvergne (Central France) where chestnuts are widely grown.
Blanc
This is named due to the addition of pig’s blood to the sausage,
which gives the final product its signature deep, dark red color.
Boudin noir
A salty, smoky Basque spice used for Boudin.
Piment d’Espelette
It is a pork product made from a mixture of the shoulder, blood,
diced back fat, caramelized onions, apples (seasonal), and Piment d’Espelette. It is encased, tied off at the ends, and poached in water with onion and bay leaf.
Boudin
The regional variation in French charcuterie is perhaps most evident in this dish which is a dry-cured, fermented salami.
Saucisson
It is a dry-cured, fermented salami
saucisson
The act of preserving meat using salt
dry- curing
As this dish ages, natural and healthy molds develop on the casings that prevent bad bacteria from contaminating the meat.
saucisson
