HME01 L6- Charcuterie Flashcards by Martina Raine A. Jacob

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

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It is part of the garde manger chef’s repertoire.

Charcuterie

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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

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What are the foundations of charcuterie?

curing
grinding
cooking/ smoking

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What is a hallmark of the craft like charcuterie?

use of forcemeat in pates, terrines, and other derivatives

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What products are considered as part of the tradition of charcuterie?

sausages
salumi
bacon
ham

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A forcemeat mixture of meats, fish, seafood or vegetables baked in a pastry shell or mold.

Pate

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A type of pate that specifically refers to the pastry encased in the forcemeat.

Pate en croute

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It is a term derived for the earthenware dish that was traditionally used for the preparation of this dish.

Terrine

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The practical terminology of terrines and pâtés is often
___.

interchangeable

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Terrines can be prepared with:

forcemeat
molded foie gras
layered veg w/ aspic
fresh cheese

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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

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It is usually presented cold and can be glazed with aspic to enhance the presentation. It can be poached or roasted.

Galantine

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How is a galantine traditionally prepared?

boned poultry
stuffed w/ forcemeat
reshaped to original form

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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

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Unlike the galantine, this dish is traditionally served hot and may be presented as a main entrée.

Ballotine

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Prepared in a manner similar to contemporary galantines, this dish refers to a rolled item creating a pinwheel effect.

Roulade

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Give two (2) examples of a roulade

flattened chicken breast
butterflied pork loin

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This rolled dish can be filled with just about anything and served hot or cold.

Roulade

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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

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Compared to the galantine that is glazed with aspic for presentation, this dish is sealed with aspic or fat to preserve it.

Rilletes

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Compared to the galantine that is glazed with aspic for presentation, this dish is sealed with aspic or fat to preserve it.

Rillettes

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A hot pâté baked in a crust. It is round and pie-shaped and is usually served as a main course.

Tourte

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These terms were the words used in French cuisine to describe the more simple pâtés and terrines.

Pains (bread)
Gateaux (cakes)

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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

In ___, saucisson is traditionally spiced with clove, allspice, cinnamon, and nutmeg, making a deeply savory and satisfying wintry salame.

Alsace

In ___, where it is at its purest, you'll find their saucisson made with just pork and salt.

Arles

What area is famed for its saucisson aux noisettes, a salame made with pork, salt, and whole hazelnuts from Savoy?

Eastern France (near Swiss Alps)

In Eastern France, they are famed for this dish- a salame made with pork, salt, and whole hazelnuts from Savoy.

Saucisson aux noisettes

What kind of meat products are seen in French charcuteries?

smoked and cured hams

It is a three-muscle, lean, low-fat ham wrapped in its own skin and cooked in its own juices. It's flavored with nothing but salt so, the meat must be of high quality.

Jambon de Paris

It is the perfect slicing ham, typically cut thin and served with butter on baguettes or on croques monsieurs and croques madames.

Jambon de Paris

What is the quintessential French cured ham, the country's equivalent of Italian prosciutto di Parma or prosciutto di San Daniele?

Jambon de Bayonne

It is a regionally protected foodstuff under PGI (protected geographical indication)—a designation that covers goods whose production, processing, or preparation takes place in a specific area.

Jambon de Bayonne

It is a designation that covers goods whose production, processing, or preparation takes place in a specific area.

PGI- protected geographical indication

Where did the Jambon de Bayonne originate?

City of Bayonne- southwest France

For a Jambon de Bayonne to be qualified it must be cured with the salt from the __ only.

Adour River basin

Enumerate the possible garnishes for Pates and Terrines.

nuts (almonds, pine nuts, pistachios) dried fruits (dried berries, apricot) fresh herbs (chervil, cilantro, dill, parsley, tarragon) spices (peppercorns)

The mold of a pate or terrine can be lined with these ingredients:

thin slices of meat (ham/ bacon) leafy vegetables pastry dough

The mold of a galantine and ballotine can be lined with what ingredient?

skin of the poultry

Give the ingredients that can be used for lining the mold of the meats.

pastry dough bacon ham salt pork leek leaves spinach leaves caul fat fatback

These are ground mixtures of meats, poultry, or fish combined with fats, seasoning, and other flavoring ingredients.

Forcemeats

This kind of mixture is used in pâtés, terrines, and sausages, as well as fillings for ravioli and wontons, or they can be prepared as quenelles (delicate meat or fish dumplings).

forcemeats

It is a delicate meat/ fish dumplings

Quenelles

What are the few basic styles that are classic to forcemeat preparation?

campagne/ country- style straight forcemeat

A basic style of forcemeat preparation that includes a rustic texture.

Campagne or country-style

A basic style of forcemeat preparation that produces a more refined texture by the progressive grinding of the ingredients.

Straight forcemeat

How does Straight forcemeat achieve a refined texture?

progressive grinding

A forcemeat that is created by fully or partially cooking the proteins before processing and is commonly prepared with pork or poultry livers.

gratin forcemeat

It is a light and delicate forcemeat made by emulsifying the ingredients with eggs and cream.

Mousseline forcemeat

A forcemeat refers to the ratio of ingredients, 5 parts lean meat, 4 parts fat, and 3 parts ice used to make emulsified sausages like bologna and frankfurters.

5/4/3 emulsion

The 5/4/3 emulsion refers to

5 parts lean meat 4 parts fat 3 parts ice

What meat products use the 5/4/3 emulsion?

bologna and frankfurter

What are the five (5) forcemeat styles?

Campagne Straight Gratin Mousseline 5/4/3 emulsion

A rustic forcemeat with a coarse texture prepared with raw pork, pork fat, pork liver, and seasonings. It is also used for simple pate and terrine.

Campagne

Ratio of meat to fat is 2:1 but the fat can be as high as 1:1. Eggs and/or panada of 20% of the weight should be added.

Campagne

Ratio for Campagne

2 lean meat: 1 fat: aromatics & seasonings: eggs and cream

basic forcemeat of equal parts lean pork meat and pork fat plus dominant meat (veal, dick, pheasant).

Straight

It uses a progressive grinding to achieve a fine texture and is used for pates, terrines, and galantines.

Straight

Ratio of Straight forcemeat

1 pork fat: 1 dominant meat: 1 lean meat

Partially cook some of the meats before grinding/ pureeing the forcemeat. Livers/ poultry are commonly used and mixed with a panada. Eggs, cream, and panada are used as binder.

Gratin

These are used as terrines/ packed into crocks as a spreadable mixture.

Gratin

Ratio of Gratin

2 parts lean meat: 1 part fat: eggs : cream/milk: panada 10%-20%

Binders of Gratin

eggs, cream, panada

A forcemeat made with lean meat, fish or poultry, and emulsified with cream and egg whites.

Mousseline

Measurement of egg whites to lean meat in a Mousseline

1-2 egg whites: 1lb/450g of lean meat

It is used for pates, terrines, quenelles, or ravioli fillings.

Mousseline

Ratio of Mousseline

2 lean poultry/ fish/ white meat: 1 part cream: egg whites

Refers to the ratio of lean meat to fat to ice. The mixture is cured with nitrites to give its color.

5/4/3 Emulsion

What kind of nitrites is used for curing in 5/4/3 Emulsion?

Prague Powder #1

Used primarily in the preparation of emulsified sausages including bologna, frankfurters, and hotdogs.

5/4/3 Emulsion

These are emulsions produced by combining a certain ratio of lean ground meats and fats. It is bound with eggs, starches, or non-fat dry milk as emulsifiers.

Forcemeats

This is important for the flavor, structure, and mouth feel of the product.

Forcemeat ratio

This ingredient is added in forcemeats for added moisture and to keep it cold.

Ice

Common ratio used for forcemeat

2 lean meat: 1 fat

Forcemeat components: main body of protein (pork, veal, beef, poultry, fish, seafood, lamb, and game)

Lean Meats

Forcemeat components: flavor, moisture, mouthfeel (pork fat and fastback)

Fat

Forcemeat components: binding agents

panada eggs or egg whites (used in mousseline, gratins, and champagne) aspic gel non-fat dry milk (for 5/4/3 emulsions)

Forcemeat components: for flavor, moisture, and mouthfeel (also used as fat)

cream (for mousseline) butter (enrich forcemeats)

Forcemeat components: flavoring, sweat, saute or caramelize

aromatics

Forcemeat components: seasoning + draws out the protein to aide in binding process

Salt

Forcemeat components: seasoning

herbs and spices

Forcemeat components: flavorings

wines and spirits (brandy, cognac, madeira, port, sherry, pernod)

Forcemeat components: texture, color, and flavor

garnishes (diced vegetables, nuts, dries fruits, truffles, fresh herbs, peppercorns)

Forcemeat components: sets a pink color to forcemeat + inhibit bacteria growth

curing salts (pink salt, prague powder #1, insta cure #1)

Forcemeat components: moisture + aids emulsion process by keeping it cold

ice

Temperature of forcemeats to keep fats firm and provide smoother texture.

below 40F/ 4C

Do not over-mix the product. What is the sufficient speed and time for mixing?

1-3 mins at the lowest speed

Forcemeats should be tested for taste and texture before assembly and cooking. So, to test:

prepare a quenelle and poach in salted water/ stock

For textual correction do these two:

Rubbery forcemeats: more fat or cream Loose consistency: egg whites or panada