Vocab. 6.4

Question 1

Charcuterie

Answer 1

French, meaning “cooked flesh”, refers to specially prepared pork products.

Question 2

Garde Manager

Answer 2

Chef responisble for the preparation of cold foods, including salads and salad dressings.

Question 3

Sausages

Answer 3

ground pork that the preparer forced into a casing made from the lining of animal intestines.

Question 4

Forcemeat

Answer 4

Is a mixture of lean ground meat and fat that is emulsified, or forced together, in a food grinder and then pushed through a sieve to create a very smooth paste.

Question 5

Farce

Answer 5

which means stuffing

Question 6

Pate

Answer 6

a rich loaf of meant, game, poultry, seafood, and vegetables.

Question 7

Terrine

Answer 7

A terrine is a French forcemeat loaf similar to a pâté, made with more coarsely chopped ingredients.

Question 8

Pate de campagne

Answer 8

a cured meat is usually the main ingredient. This is a country style of forcemeat.

Question 9

Pate en croute

Answer 9

forcemeat wrapped in pate dough that may contail herbs, spices, or lemon zest.

Question 10

Mousseline

Answer 10

forcemeat made of veal, poultry, or fish.