GRMC PRELIM REVIEWER
 Choose something eye-catching that will show off the
WEEK 3: APPETIZERS AND HOR D’OUVRE
 The distinction between appetizers and hors d’oeuvre have
more to do with how and when they are served than the
actual foods being served.
 Typically served as preludes to a meal, hors d’ oeuvre are
served at receptions and with cocktails.
 Appetizers are served as the first course of a meal.
 The function of these foods is to enliven the appetite before
dinner,
 Often to the accompaniment of drinks so they are generally
small in size and spicy or piquant in flavor.
APPETIZERS
 Careful attention to portioning
 Proper technical execution and plating
 Small servings of very flavorful items
 Served as the first course of a meal
HOURS D’OEUVRE
 French word for “outside the work”
 Bite size items
 Standing meals
 Absence of sweetness, savory
GENERAL RULES TO REMEMBER IN HORS D’
OUEVRE PREPARATION AND PRESENTATION
 Keep in mind the nature of the event, as well as the menu to
follow
 Ice cravings and ice beds are sometimes used to keep
seafood and caviar very cold, as well as for their dramatic
appeal
 Hors d’ oeuvre served on platters or passed on trays
butler-style should be thoughtfully presented,so that the
last person to take anhors d’ oeuvre is not rummaging
among jumbled garnishes.
 RAW VEGETABLES – may be piled in neat stacks
with bowls or dips placed among them
design of hors d’ oeuvre.
 HOT ITEMS – should be placed in chafing dishes
SERVING HORS D’OUEVRE - may be served as
 Two common ways of serving hors d’oeuvre are accompaniment to beverages
butler style and buffetstyle. [bar food like Spanish “tapas” –
wide variety of appetizers, or
BUTLER STYLE: snacks, in Spanish cuisine]
 Offered to guests by service staffon small trays
 Each item should be small enough to be eaten in one or CANAPES
twobites.  canapes may be defined as bite-size open-faced
 Each item should be easily handled by the guest. sandwiches
Canapes or other foods that can be picked up without  canapes are perhaps the most traditional and also the
soiling the fingers are ideal. most modern hors d’oeuvres
 Foods that are moist or oilyshould be offered picks that  because they consist of tiny portions of food
guests can use to handle the food presented on bases of bread, toast, or pastry, they are
 Cocktail napkins should always be offered. Foods perfect finger food easily handled and easily eaten
requiring a plate are better served on a cocktail buffet  nearly any food that can be served in small portions
 Strive for a simple, attractive arrangement on the tray can be served as a canape’s toppings
 Foods should look appetizing even when only few items  the variety of possible combinations is nearly
are left unlimited
 Trays that look unappealing should be refilled  most canapes consist of three parts: base, spread,
 Ideally, tray should only hold one food selection. For and garnish
simple items, two or three selections can be presented on
A. BASE:
a single tray but avoid making the tray too complex or
CANAPES BASES – may be made from several items. The
overloaded following are suggestions:
 Items with dips, a small bowl or the dip can be presented  Bread cutouts
on the same tray  Toasted pita wedges
 Toast cutouts
BUFFET-STYLE SERVICE  Tortilla chips or cups
 HORS D’OUEVRE – are arranged attractively on  Crackers
one or more tables and guests help themselves  Tiny biscuits, split in half if necessary
 Melba toasts
 CANAPES – and similar items are best arranged in
neat rows, circles, or other arrangement  Polenta cutouts
  Tiny unsweetened pastry shells FLAVORED CREAM CHEESE – spreads are made like flavored  Roast beef
 Miniature pancakes (short dough, or other pastry) butter, except cream cheese is substituted for the butter  Chicken or turkey breast
 Profiteroles (miniature unsweetened cream puff shell)
 Alternatively, use a mixture of cream cheese and butter, well OTHER GARNISHED MAY INCLUDE:
B. SPREAD: blended  Radish slices
CANAPE SPREAD – may be as simple as butter or softened  Flavor variations are the same as those listed for butter. In  Olives pickles
cream cheese, but it is better to use a more highly flavored addition, cream cheese is often blended with sharper, more  Capers
spread because sharp or spicy flavors are better for stimulating flavorful cheeses that have been mashed or grated. Adding  Pimiento
the appetite cream cheese to firmer cheese helps make the latter more  Pickled onions
spreadable  Chutney
 The spread should be thick enough to cling well to the base  A liquid such as milk, cream, or port wine [dessert wine] may  Asparagus tips
and so the garnish sticks to it without falling off. Spread may be added to make the mixture softer  Cucumber slices
be divided into three basic categories, as follows.  Such cheese spreads are often flavored with spices and  Cherry tomato slices or halves
herbs such as paprika, caraway seeds [highly aromatic and  Parsley
FLAVORED BUTTER MOST – flavored butter are made simply have a distinctive earthy anise flavor], dry mustards, parsley,  Marinated mushrooms
by blending the flavoring ingredients with the softened butter or tarragon.  Smoked oyster and clams
until completely mixed  Smoked salmon
MEAT OF FISH SALAD SPREAD – you can use many cold  Smoked trout
 Solid ingredients should be pureed or chopped very fine so meat or fish mixtures, such as cooked salads, to make canapé  Herring
the butter can be spread smoothly spreads. Popular examples include tuna salad, salmon salad,  Shrimp rolled
 Portion of flavoring ingredients to butter can be varied shrimp salad, chicken salad, deviled ham, and liver pâté.  Anchovy fillets
widely, according to taste  Caviar
 Popular and versatile flavors for butter spreads included: C. GARNISH:
 Salmon or tuna flakes
 Lemon  The garnish of a canapé is any food item or combination of
 Crab meat
 Parsley items placed on top of the spread.
 Lobster chunks or slices sardines
 Tarragon  It may be a major part of the canapé, such as a slice of ham
 Cheese
 Chive or cheese, or it may be a small tidbit selected for color,
 Hard-cooked eggs slices
 Anchovy design, texture, or flavor accent, such as a pimiento cutout,
 Cavia a slice of radish, a caper, or a dab of caviar. COCKTAILS
 Mustard  Even the spread can be used as a garnish.  The term cocktail is used not only for alcoholic beverages
 Horseradish  For example, you may make a canapé with a mustard butter and vegetable and fruit juices but also for a group of
 Pimiento spread and a slice of ham, then decorate the ham with a appetizers made of seafood or fruit, usually with a tart or
 Blue cheese border or design of mustard butter piped on with a paper tangy sauce.
 Shrimp cone.  Such cocktails are always served well chilled, often on a bed
 Olives  Here are some of the many food items that may be used of crushed ice.
 Curry alone or in combination to decorate canapés:  Oysters and clams on the half- shell are popular seafood
 Caper  Ham cocktails, as are shrimp, crabmeat, lobster, and firm, flaked
 Shallot  Smoked tongue white fish with an appropriate sauce.
 Salami
 Fresh oysters and clams on the half-shell should be opened
just before they are served and arranged on flat plates,
preferably on a bed of ice.
 Provide cocktail sauce in a small cup in the center or at the
side of the plate. Lemon wedges should also be provided.
 Cocktails of shrimp and other cooked seafood are generally
served in a stemmed glass or in a small, cup-shaped bowl,
which may be nestled in a bed of ice.
 The cocktail sauce may be put in the glass first and the
seafood then arranged on top, partially immersed. Or the
cocktail sauce may be added to the seafood as a topping.
 A third alternative is to serve the sauce separately in a small
cup, as for raw oysters. Garnish the dish attractively with
lettuce or other salad greens and with lemon wedges.
 FRUIT CUPS – served as cocktails should be pleasantly tart
and not too sweet.
 Adding fresh lemon or lime juice to fruit mixtures or serving
with a garnish of lemon or lime wedges provides the
necessary tartness.
 A simple wedge of melon with lime is a refreshing cocktail.
A few drops of a flavored liqueur can also be used to perk
up the flavor of a fruit cocktail.
RELISHES
 The term relish covers two categories of foods: raw
vegetables and pickled items.
 Raw vegetables are also known as crudités (croo dee tays;
cru in French means “raw”). Any vegetable that can be eaten
raw may be cut into sticks or other attractive, bite-size
shapes and served as a relish.
 Most popular are celery, carrots, and radishes. Other good
choices are green and red peppers, zucchini, cucumbers,
scallions, cauliflower and broccoli florets, peeled broccoli
stems, cherry tomatoes. Crudités are often served with an
appropriate dip.
 Raw vegetables must be served crisp and well chilled, just
as in salads. Use the freshest, most attractive vegetables
possible.
 If they are a little wilted, they can be re crisped by holding  Baked Clams
them for a short time in ice water. Serving vegetables  Oysters and Clams
embedded in crushed ice will maintain their crispness.  Broiled Shrimp,
 Broiled Scallops
PICKLED ITEMS
 Fried Breaded Scallops,
 A wide variety of items such as dilled cucumber pickles,
 Shrimp, Oysters, or Clams
gherkins, olives, watermelon pickles, pickled peppers,
 Steamed Mussels (served on the half-shell, with a sauce)
spiced beets, and other preserved vegetables and fruits are
 Cod Cakes or other fish cakes
served as relishes.
 Vegetable Fritters
 These items are rarely made in- house but are purchased
 Cheese Wafers and Straws
already prepared. Like raw vegetables, they should be
 Sushi
served chilled.
 Smoked Salmon
DIPS  Smoked Duck
 Savory dips are popular accompaniments to potato chips,  Ham Mousse
crackers, and raw vegetables.
ANTIPASTO
 Proper consistency is important for any dip you prepare.
 Italian cuisine is particularly rich in hors d’oeuvres, or
 It must not be so thick it cannot be scooped up without
antipasti, as they are called (singular form: antipasto).
breaking the chip or cracker, but it must be thick enough to
 Many Italian-style restaurants offer a cold antipasto plate or
stick to the items used as dippers.
platter comprising an assortment of flavorful tidbits. Typical
 Proper consistency means thickness at serving
components include the following:
temperature.
 Cured meats, such as salami, prosciutto, bologna, and
 Most dips become thicker when held in the refrigerator.
boiled ham.
 Many mixtures used as spreads can also be used as dips.
 Seafood items, especially canned or preserved items such
Thin or soften them by adding a little mayonnaise, cream, or
as sardines, anchovies, and tuna.
other appropriate liquid.
 Cheeses, such as provolone and mozzarella. Hard-cooked
MISCELLANEOUS HORS D’OEUVRES eggs and stuffed eggs. Relishes, such as raw carrots,
 A great variety of other foods, both hot and cold, can be celery, fennel, radishes, cauliflower, and tomatoes, and
served as hors d’oeuvres. If they are to be served away from cooked or pickled items, such as olives, artichoke hearts,
the dinner table, it is best if they can be eaten with the fingers small hot peppers, and onions.
or speared with a pick.
TAPAS
 At a reception at which many hors d’oeuvres are served, it
 Another type of hors d’oeuvre that has become increasingly
is all right if a few of them must be eaten with forks from
popular is the Spanish tapa.
small plates, but finger food is much easier for the guests,
who are likely to be standing and holding a wineglass or
 The variety of tapas is so great that it is difficult to give a
cocktail glass while eating.
definition, except to say that a tapa is a small food item
 Barbecued Spareribs
intended to be eaten with wine or other drinks, usually in
 Shish Kebab
taverns and bars.
 Deep-Fried Chicken wing
 The Spanish term literally means “lid,” and the original tapa
is thought to be a small bit of food, perhaps a slice of cured
ham, placed on top of a glass of sherry.
 As varied as they are, tapas have a few points in common.
 They are served in small portions and are intended to be
eaten immediately and quickly. In most cases, they are
served on small plates.
 Many can be eaten by hand, but many others, especially
those served in a sauce, are eaten with a fork.
 Often, they are the same kinds of foods that can be served
as first courses of a dinner but presented in smaller portions.
CAVIAR
 Caviar is the salted roe, or eggs, of the sturgeon. In the
United States and Canada, any product labeled simply
caviar must come from sturgeon.
 Roe from any other fish must be labeled as such (for
example, whitefish caviar). Good-quality caviar is made up
of shiny, whole eggs, with few, if any, broken. It should not
have a strong, fishy smell, and it should not look watery or
oily.
 Caviar made with a relatively low proportion of salt is labeled
malassol, which means “little salt.”
 However, there is no such thing as low sodium caviar. Even
malassol is salty.
 Caviar is either fresh or pasteurized. Fresh caviar in an
unopened tin will keep for a few weeks, as long as it is kept
cold.
 Once opened, it begins to deteriorate quickly and should be
eaten the same day, if possible.
 Pasteurized caviar is of lower quality because it has been
heat- treated. Unopened, it will keep much longer than fresh
caviar, but once opened, it too should be eaten as quickly as
possible, or within a few days.

SERVING CAVIAR
 The best caviar should be served ice-cold and as simply as
possible.
 The traditional caviar accompaniments are chopped onion,
lemon, chopped egg, and sour cream.
 Spoons for eating caviar should be made of bone, porcelain,
mother of pearl, or even plastic, but not metal, which reacts
with the caviar to give it an unpleasant taste.
 Foods served with caviar should be fairly mild or delicate.
Such items as mild smoked salmon, oysters, and potatoes
are often used.
AMUSE BOUCHE
 An amuse bouche (ah mews boosh) is a tiny appetizer or
hors d’oeuvre offered, compliments of the chef and usually
in more expensive restaurants, to guests seated at their
tables, either before or after they have ordered from the
menu.
 It is an opportunity to showcase an aspect of the chef’s
cooking style and talent and to welcome the guests.
 Nearly anything that can be served in a tiny portion can be
served as an amuse bouche, including salads, soups (in
espresso cups), canapés, and little portions of meat, fish, or
vegetable with a few drops of sauce and a garnish.
 Usually, chefs don’t use a separate category of recipe for
these items but borrow something from one of their regular
menus, preferably not a dish on the menu that evening, and
give it a different presentation, garnish, or sauce.
SALAD AND SALAD DRESSING
 Salad dressings are liquids or semi liquids used to flavor
salads. They are sometimes considered cold sauces, and
they serve the same functions as sauces—that is, they
flavor, moisten, and enrich.
 Most of the basic salad dressings used today can be divided
into three categories:
1. Oil and vinegar dressings (most un- thickens dressings).
2. Mayonnaise-based dressings (most thickened dressings)
3. Cooked dressings (similar in appearance to mayonnaise
dressings, but more tart, and with little or no oil content).
INGREDIENTS:
 Because the flavors of most salad dressings are not
modified by cooking, their quality depends directly on the
quality of the ingredients.
 Most salad dressings are made primarily of an oil and an
acid, with other ingredients added to modify the flavor or
texture.
KINDS OF OILS:
 Corn oil is widely used in dressings. It has a light golden
color and is nearly tasteless, except for a mild cornmeal-type
flavor.
 Cottonseed oil, soybean oil, canola oil, and safflower oil are
bland, nearly tasteless oils. Vegetable oil or salad oil is a
blend of oils and is popular because of its neutral flavor and
relatively low cost.
 Peanut oil has a mild but distinctive flavor and may be used
in appropriate dressings. It is somewhat more expensive.
 Olive oil has a distinctive, fruity flavor and aroma and a
greenish color. The best olive oils are called virgin or extra-
virgin, which means they are made from the first pressing of
the olives. Because of its flavor, olive oil is not an all-purpose
oil but may be used in specialty salads such as Caesar
salad.
 Walnut oil has a distinctive flavor and a high price. It is
occasionally used in fine restaurants featuring specialty
salads.
 Other nut and seed oils, such as hazelnut oil and grape
seed oil, are sometimes used.
QUALITY FACTORS
 All-purpose oils for dressings should have a mild, sweet
flavor. Strongly flavored oils can make excellent salad
dressings but are not appropriate with every food.
 Winterized oil should be used with dressings that are to be
refrigerated. These oils have been treated so they remain a
clear liquid when chilled.
 Rancidity (smelling or tasting unpleasant as a result of
being old and stale) is a serious problem with oils because
 even a hint of a rancid flavor can ruin an entire batch of
dressing.
 A thin film of oil, such as might be left on containers through
careless washing, becomes rancid very quickly.
 Clean all dressing containers thoroughly, and never pour a
fresh batch into a jar containing older dressing.
WEEK 3: SALADS AND DRESSINGS
SALADS
 The three keys to ensuring a quality salad are:
 The freshness of ingredients
 Having all the ingredients blend
 together in harmony
 Making sure the salad is appealing to the eye
FOUR BASIC PARTS TO MOST SALADS:
1. The Base of a salad is usually a layer of salad greens that
line the plate or bowl in which the salad will be served.
2. The Body of the salad consists of the main ingredients.
3. Garnish enhances the appearance of the salad while also
complementing the overall taste.
4. Salad dressings are liquids or semi- To Make Mayonnaise:
liquids used
DRESSINGS
 The three basic dressings are:
VINAIGRETTES, MAYONNAISE-BASED, AND DAIRY-
BASED
 Vinaigrettes are made with oil and vinegar
 Mayonnaise is a permanent emulsion with eggs, oil, and
vinegar or acid
 Dairy-based can be made with cream or acidic, fresh dairy
products
VINAIGRETTE
 Generally accepted as 3 parts oil, 1 part acid
 Temporary emulsion, needs to be shaken or stirred while
using
PROCEDURE IS:
 Combine vinegar with seasonings
 Whip in the oil a little at a time, by hand or
 machine
 Serve immediately or chill for later
 Will hold a long time unless you have added
 an item that could spoil (dairy, eggs)
 Serve at room temperature
MAYONNAISE
 Considered a permanent emulsion
 High ratio of oil to vinegar, bound with eggs
 or yolks
 Good mayonnaise is creamy, pale ivory, not too acidic
 Should hold its own shape
 Mustard is often added to give a little
 tartness
 Beat the yolks with a little water
 till frothy
 Gradually add the oil, beating constantly
 Add a little vinegar or acid as the mayonnaise gets stiff
 Taste for quality of flavor; you may add additional seasoning
 Chill or serve immediately
DAIRY-BASED DRESSINGS
 Must be kept chilled
 Should be used up immediately or soon, as they have a
short shelf life
 Adjust seasoning and thickness before using
 Excellent for fruit salads, jellied salads, chilled fish
TYPES OF SALADS
 A salad can be a composed salad (with the ingredients
specifically arranged on the serving dish) or a tossed salad
(with the ingredients placed in a bowl and mixed, often with
salad dressing).
 GREEN SALADS: Another name for garden salad is most
often composed of leafy vegetables such as lettuce
varieties, spinach, or rocket (arugula).
 VEGETABLE SALADS: Mostly made up of non leafy
vegetables such as root vegetables, bell peppers, zucchini
and such
WARM SALADS: Two approaches:
 Toss the salad with a hot dressing until the greens start to
wilt
 Add a hot component to a cold salad, such as grilled and
sliced chicken, fish,
 Very popular luncheon entrée
BOUND SALADS: Bound salads are assembled with thick
sauces such as mayonnaise.
 One portion of a bound salad will hold its shape when placed
on a plate with a scoop.
 Examples of bound salad include tuna salad, chicken salad,
egg salad, coleslaw, and potato salad.
 Some bound salads are used as sandwich fillings.
PASTA AND GRAIN SALADS: Pasta salad (pasta Freda) is a
salad dish prepared with one or more types of pasta, almost
always chilled, and most often tossed in a vinegar, oil, or
mayonnaise- based dressing.
 Should be fully cooked but not mushy
 Can become soggy and should be used in one day
 If not, reason after it sits overnight and toss it to fluff it up
 Contrasting, crispy garnish is an appropriate garnish
LEGUME SALADS: Cooked properly, they will last longer in the
cooler
 Quite often, they will taste better TYPES OF SANDWICHES:  Butter, mayonnaise or a prepared sandwich spread may be
 Legume salads can also be mixed with greens and pasta  There are mainly two types of sandwiches, and they are used as lining to prevent the bread from absorbing moisture
salads categorized according to their substantial look and from the filling.
 Acid will toughen the beans, though ambiance.  Moreover, it ensures that the bread and the filling will stick
together.
FRUIT SALADS: Fairly sturdy, will keep in the cooler if treated 1. COLD SANDWICHES
with a little acid before assembly  Open-faced Sandwiches PINWHEEL SANDWICHES
 Regular Cold Sandwiches  Pinwheels are made of bread cut lengthwise, about 3/8 inch
 Delicate fruits, such as berries and bananas, should be  Pinwheel Sandwiches thick.
added only at service, as they get tired looking quickly when  Tea Sandwiches  Fresh cream bread is preferable because they are easy to
mixed with other fruits  Multi-decker Sandwiches roll and will not crack.
 Add fresh herbs and mint at service  Wrap/Rolled Sandwiches  Trim crusts and flatten long slices with a rolling pin.
 Spread bread with softened butter or margarine and your
WEEK 5: SANDWICHES 2. HOT SANDWICHES choice of any smooth filling, like cream cheese,
SANDWICHES  Regular Hot Sandwiches marmalades, cheese pimiento, peanut butter, jams and
 Hot opened-face sandwich jellies.
 Sandwich is a food typically consisting of vegetables, sliced
 Grilled sandwich  Smooth fillings are ideal for pinwheel sandwiches, because
cheese or meat, placed on or
 Deep fried sandwich  they do not have bulk and can be spread thinly.
 between slices of bread, or more generally any dish wherein
 Filled rolls, focaccia, or pitta bread  Roll up bread like a jelly roll.
two or more pieces of bread serve as a container or wrapper
for another food type. COLD SANWICHES:
TEA SANDWICHES
OPEN-FACED COLD SANWICHES  Tea sandwiches are small fancy sandwiches made from
HISTORY/ORIGIN:
 Open-faced sandwiches make use of one kind of bread with light, delicate ingredients and bread that has been trimmed
 Mid-18th century: named after the 4th Earl of Sandwich
the filling on top. of crusts. And may be made ahead of time and frozen.
(1718–92), an English nobleman, John
 The slices of white bread can be cut into squares, triangles  They are often cut into fancy shapes, squares, rectangles
 Montagu, said to have eaten food in this form so as not to
or rounds. and oblongs add to the variety.
leave the gaming table.
 Butter is spread lightly on top and pieces of cheese or meat  Fillings and spreads can be the same as those for canapés.
PARTS OF A SANDWICH: fillings
1. BASE – various types of bread slices or bread rolls which  are arranged and garnished attractively. MULTI-DECKER SANDWICHES
act as an underline  Others make use of biscuits, cookies or toasts instead of  Multi-decker Sandwiches are made with more than two
2. SPREAD – It is applied in bread slices to make it moist, using breads. slices of bread (or rolls split into more than two pieces) and
sticky, e.g., mayonnaise, butter eat. with several ingredients in the filling.
3. BODY – it is the combination of different fillings like REGULAR COLD SANDWICHES  The club sandwich is a popular multi-decker sandwich,
mayonnaise, meat, cheese, etc.  A plain sandwich is made up of two slices of bread, made of three slices of toast and filled with sliced chicken,
4. GARNISH – it is the agent which adds eye appeal and preferably mayonnaise, lettuce, tomato, and bacon and cut into four
enhances the presentation of food. For examples cherry,  day-old bread, toasted if desired, and on which butter can triangles.
olive, tomato, carrot etc. be readily spread.
 Its crusts may or may not be removed, depending upon your
preference.
 WRAP/ROLLED SANDWICHES
 Wraps are sandwiches in which the fillings are wrapped, like
a Mexican burrito, in a large flour tortilla of similar flatbread.
They may be served whole or cut in half if large.
HOT SANDWICHES
REGULAR HOT SANWICHES:
 Simple hot sandwiches consist of hot fillings, usually meats
but sometimes fish, grilled vegetables, or other hot items,
between two slices of bread.
 They may also contain items that are not hot, such as a slice
of tomato or raw onion on a hamburger.
 HOT OPEN-FACED SANDWICH
 Hot Open-faced sandwiches are made by placing buttered
or unbuttered bread on a serving plate, covering it with hot
meat or other fillings and topping with a sauce, gravy,
cheese, or other toppings.
 This type of sandwich is eaten with a knife and fork.
 GRILLED SANDWICHES
 Grilled sandwiches, also called toasted sandwiches are
simple sandwiches that are buttered on the outside and
browned on the griddle, in a hot oven, or in a
 Panini grill. Sandwiches containing cheese are popular for
grilling.
 DEEP FRIED SANDWICHES
 Deep-fried sandwiches are made by dipping sandwiches in
beaten egg and sometimes in breadcrumbs, and then deep-
fried.
 filling.
 FILLED ROLLS, FOCACCIA OR PITTA BREAD
 Flavored breads served with dips like quesadillas and
burritos
COMPONENTS OF A SANDWICH
1. THE STRUCTURE OR BASE – it is the part upon which the
ingredients are placed, consists of some form of bread or dough
produce that is whole or sliced.
2. MOISTENING AGENT – is meant to bind the sandwich
providing an improvement of both flavor and texture. It acts as
the protective layer between the filling and the structure,
preventing the filling from softening or wetting the bread.
3. THE FILLING – consists of one or more ingredients that are
stacked, layered, or folded within or on the structure to form the
sandwich. The varieties of fillings should be carefully selected.
The filling can be hot or cold and comes in any form of cooked,
cured meat, fruit, vegetables, salad or a combination of any of
them.
INGREDIENTS USED FOR SANDWICHES:
1. BREADS – good quality breads provide variety, texture, taste,
bulk, nutrients, and eye appeal to sandwiches. Fresh bread is
easier to slice or cut if it has been chilled.
2. MEATS – maybe beef, pork and sausage products like ham,
roast beef, and salami.
3. POULTRY – are chicken or turkey breasts characterized by
delicate golden-brown surfaces.
4. FISH AND SHELLFISH – some popular seafood ingredients
are tuna, sardines, grilled and fried fish fillets, crab meat and
shrimp which are highly perishable and should be kept chilled to
maintain quality.
5. CHEESE – most popular sandwich cheeses are cheddar,
processed, cream cheese and cheese spreads, most are easily
sliced, firm in texture and act as a binder and moistener of other
ingredients. It should be refrigerated and remain covered until
ready to serve to avoid drying out.
6. SPREADS – like mayonnaise, mustard, and butter, moisten
the bread and compliment the flavors of other ingredients. They
should be served immediately and kept refrigerated to preserve
its color and flavor.
7. CONDIMENTS – like olive oil, relishes, chutneys give a lift to
a sandwich, some of them are high in acid so don’t combine
them with strong flavored condiments.
8. VEGETABLES – should be crisp and proportion to the size of
the sandwich. Lettuce, tomatoes, and onions are indispensable
in sandwich making, it adds texture, flavor and color to the
sandwich.
9. MISCELLANEOUS – fruit fresh or dried, jelly, jam, peanut
butter, eggs, and nuts add flavor, color, nutrients, and texture to
sandwich production.
FILLING AND SPREAD FOR SANDWICHES
 The filling is the heart of the sandwich. It is placed between
or on top of bread. It provides flavor and body to the
sandwich.
TYPES OF FILLINGS
1. DRY FILLINGS - refers to Ingredients such as sliced or
cooked meat, poultry, and cheese.
2. MOIST FILLINGS – refers to Ingredients mixed with salad
dressing or mayonnaise.
SPREADS:
PURPOSE OF SPREADS:
1. To protect the bread from soaking up moisture from the
2. They add flavor.
3. They also add moisture.
BUTTER – protects the bread from moisture, use soft butter to
spread on bread. You may soften butter by whipping in a mixer
or by simply letting it stand at room temperature. You may use
margarine as a substitute or a flavored butter.
MAYONNAISE – is often preferred to butter as a spread
because it contributes more flavor, but sandwiches made with
mayonnaise should be served immediately or refrigerated at
once and kept refrigerated until served.
WEEK 7: COLD SAUCES AND MOUSSES
SANITATION:
 Hot foods that have been handled in a sanitary manner and
that are served at or above a temperature that kills
microorganisms can usually be considered safe and sanitary
to eat
 Cold foods, on the other hand, present special problems
because they are stored and handled after cooking. During
this time, they may be exposed to disease-causing
organism. Because these foods are nor subjected to further
cooking, the organisms will not be destroyed
 For this reason, it is particularly important to follow all the
rules of safe handling. Make sure tools, containers, and work
surfaces are clean and sanitary. Keep ingredients
refrigerated when they re not being worked on, and keep the
finished product refrigerated until service time. Always
observe the four-hour rule.
PRESENTATION:
 Attractive plating or presentation of foods is, always
important but it could be argued that it even more important
for cold foods than for hot foods
 Foods presented hot and steaming, directly from the sauté
pan or carving board, have an immediate appeal to the nose
as well as the eye, but cold foods must rely more completely
on visual impact to make their first impression
 Furthermore, because the urgency in getting the plate from
the kitchen to the dining room before the food cools down is
absent, the cook has more time to arrange cold foods on the
plate.
 This does not mean, however, that the most elaborate or
intricate presentation is the best. “Keep It simple” is a good
tule of thumb. Food is not made more appetizing by
excessive handling
 Arrangements should be kept neat, but this does not mean
they must always be symmetrical or regular
 As in the case of salads, a deliberate casualness in the
arrangement can be appetizing when it suggests the dish
has been freshly assembled with minimum handling and
rushed to the tables
Consideration must be given to the serving temperature of
cold foods such as aspics, pates, and terrines. A common
error is to serve these items too cold. At refrigerator
temperature, their flavors are masked. Furthermore, their
textures are too firm; the fat in pates and the gelatin in aspics
are firmly congealed. A little warmer temperature is
necessary to enable them to melt pleasantly in the mouth
To bring them to suitable temperature, remove individual
portions from refrigeration and let stand at room temperature
about 5 or 10 minutes, but no longer. This period is long
enough to let them warm slightly but not long enough to give
microorganisms time to start multiplying. Keep in mind, too,
that this short period of tempering applies only to those
portions to be served right away. Whole pates from which
portions were cut, for examples, should be returned
immediately to refrigeration. Again, remember the four-hour
rule.
COLD SAUCES
TERMINOLOGY
VINAIGRETTE – a cold emulsion of oil and vinegar with other
flavorings and seasonings used extensively in salad preparation.
Vinaigrette can also be used as marinades for meats, fish or
poultry and can be served hot or cold
MAYONNAISE – a stable emulsion of egg yolks and oil with
additional emulsifier and seasonings
SALAD DRESSING – a genetic term for cold sauces that are
primarily meant to be served as condiments for salads. Salad
dressing also refers to a cooked dressing with egg yolks, oil,
seasonings, and additional flavorings
AIOLI – a garlic and olive oil mayonnaise
ASPIC GELEE – a flavored stock that is clarified and set with
gelatin
COCKTAIL SAUCE – a red sauce of tomatoes, horseradish,
lemon, and Worcestershire served with shellfish
COLLEE – a cold sauce of mayonnaise and aspic gelatin use to
coat foods
COMPOTE – fruits preserved in sugar
GUACAMOLE – a dip consisting of mashed avocado, jalapeno,
cilantro, and lime
HUMMUS – a middle eastern puree of chickpeas, garlic, olive
oil, tahini [a thick paste-like sauce made from sesame seeds,
with a little bit of oil mixed in to make it similar to peanut butter in
texture: creamy, oily, and smooth; rich in calcium] and lemon
used as dip
CHUTNEY – a sweet and spicy condiments of Indian origin that
contains fruit or vegetables, peppers, onions, spices, vinegar,
and sugar
COULIS – a puree of fruit and vegetables used as a sauce
PESTO – a puree of basil, garlic, pine, nuts, olive oil, parmesan
cheese served with pasta
RELISH – a condiment of cooked or pickled fruits or vegetables
with other flavorings and seasonings
SALSA – the Italian and Spanish word for sauce; referred to
cold, spicy sauces made with tomatoes, peppers, onions, and
seasonings
TAPENADE – a Provencal [ term referring to dishes prepared in
the style of Provence, a religion in southeastern France.
Ingredients that are prominently used in Provencal cooking
include garlic, onions, tomatoes, mushrooms, eggplant, and
olive oil] paste or dip made from black olives, capers, and
anchovies
TYPES OF EMULSIONS
TEMPORARY EMULSION – vinaigrette dressings based on oil
and vinegar tend to separate easily and are therefore called
temporary emulsion. With the use of emulsifiers and high-speed
blenders these sauces are made more stable but are still
susceptible to separating
STABLE EMULSION – mayonnaise is considered a stable
emulsion because when made a and stored properly it hold
together without separating
WTAER-IN-OUL EMULSION – a vinaigrette is an example of a
water-in-oil emulsion because the water, or in this case vinegar
droplets, are in a “dispersed phase” and the fat or oil is in a
“continuous phase”
OIL-IN-WATER EMULSION – a mayonnaise is an example of
an oil-in-water emulsion because microscopic droplets of oil
become suspended in microscopic droplets of water (lemon juice
or vinegar). The fat or oil is in the dispersed phase and the water
is in a continuous phase held together by emulsifier in the egg
yolks.
EMULSION COMPONENTS
1. OIL – neutral flavored vegetables oils are used extensively
in vinaigrette and mayonnaise sauces. Stronger flavored oil
like extra virgin, olive oil, or sesame oil are also used but are
usually tempered with neutral oil. Animal fats including
rendered bacon or duck fat are used too
2. LIQUID-VINEGAR, LEMON JUICE, WATER – liquids are
added to emulsion in various forms to provide moisture,
piquancy (stimulate the taste) and a counterpoint to the oil.
Vinegar, lemon, and water are commonly used in
mayonnaise sauces. Vinegar is frequently used in
vinaigrette but other types of liquids including citrus,
pineapple, guava, passion fruit, or mango juice may also be
substituted
3. SALT – salt is used for seasoning but it also important in
mayonnaise preparation because it aids in breaking down
the yolks making them thicker and better able to absorb oil
4. SWEETENERS – sugar, honey and other sweeteners
provide balance to the tartness of the vinegar and citrus juice
TYPES OF EMULSIFIERS
1. EGG YOLKS – egg yolks contain lecithin a molecule that
possesses both fat-friendly elements which cling to oils and
moisture and help to stabilize emulsions
2. LECITHIN – lecithin is found in sot beans, poultry, and fish
eggs, milk, and plants including rapeseed (canola),
cottonseed and sunflower seeds. It is used in molecular
cooking as a thickening agent in granulated or liquid form
3. MUSTARD – commonly used in both vinaigrette and
mayonnaise-based sauces, mustard has proteins and
carbohydrates tat are particularly helpful in dispersing oil into
liquids
4. OTHER EMULSIFIERS – some sauces will use vegetable
purees, gelatin, or dairy products
5. SEASONINGS – herbs and spices provide endless flavor
combinations. Peppercorn and chill peppers provide a
warmth to sauces. Herbs add color and pungency. Spice
combinations like achiote and curry powder create and
flavor complexity
MOUSSE
MOUSE – Is a light, airy made with a combination of eggs,
whipped cream, gelatin, and flavorings
 It can be served both hot or cold, and it can be savory or
sweet, which can be a surprise to people who think
specifically of chocolate mousse, a popular dessert form of
this food, when they hear the word.
 The use of beaten cream and eggs in mousse creates air
pockets that make the dish light and fluffy. The gelatin helps
it stick together, although some cooks just use eggs as a
binder
 As a result, mousse has a solid form, with a lightness that
can make it feel quite refreshing, depending on what the
ingredients are
 Depending on the type, the dish may be served unmolded,
or it many be serve in the mold, typically in the form of
individuals servings
DESSERT MOUSSES – often incorporate berries and fruits in
whole or pureed form, and layers are not in common. It is also
possible to find them made from various forms of chocolate and
spices, like cinnamon and nutmeg. Other cooks like to explore
dessert ingredients like mint in their dishes
 Dessert mousse is typically served cold, and it may be
cooked or uncooked, depending on the recipe; uncooked
mousse can present a health risk, unless it is made with
pasteurized eggs
SAVORY MOUSSE – are often made with seafood like salmon
although meats and vegetables are used as well. They are
typically cooked, commonly in a water bath so that the
ingredients do not curdle or crack, and they can be served hot
or cold.
 A savory mousse is often accompanied with a sauce that it
designed to bring out the flavor of the dish, and it is typically
served in unmolded form, either as a single serving or on a
central platter from which individual servings are cut
WEEK 8 ASPIC, CHAUD-FROID AND OTHER EN
GELEE ITEMS
ASPIC JELLY
ASPIC JELLY, OR GELLE (zhuh lay), is clarified stock that
contains enough gelatin to solidify when cold
 The gelatin may be naturally extracted from bones or added
from a package
 Good stock naturally contains a certain amount of gelatin
but, in most cases, it must be supplemented with additional
unflavored package gelatin. Aspic jelly may be nearly
colorless (white aspic) or various shades of amber
 Most often, however, it must be crystal clear. This is
achieved by clarifying It like a consommé
 White or light-colored aspic is used when the natural colors
of the food and decorations must show through. Amber or
golden aspic enhances the brown color of foods such as
roasted meats
Notes: aspic is used as a coating for foods and as an binding
ingredient. When it is used as a coating, it has three main
purposes:
1. To protect foods from the air, which would dry them out and
discolor them
2. To improve appearance and give shine
3. To add flavor. This last purpose is best accomplished if the
stock is of high quality
 As a binding ingredient, aspic is used in mousses terrines,
and aspic molds
 As pic is used as a binding agent, it need not be perfectly
clarified
 In addition, when congealed and chopped or cut into various
shapes, aspic jelly is use as a garnish for platters or servings
of pates, terrines, and other cold items
TERRINES – French meat loaf dish made with ground or finely
chopped meat and served at room temperature
PREPARING ASPIC JELLY
 The best aspic is a well-made, naturally gelatinous stock. It
has a superior texture and flavor, but it is time-consuming to
make because a separate bath of stock must be made in
addition to the normal stock production
 Consequently, most aspics are made by reinforcing regular
stock with gelatin
 Aspic powders and mixes are available, but the flavor of
aspic made from them does not compare with that made
from stock
 They can be useful in an emergency, however, or for pieces
used purely for display or decoration
ASPIC STRENGTH
 For some uses it must be stronger – that is, have a higher
gelatin content – than for other
1. ASPIC FOR COATING – is used to glaze cold foods. It is
also used as finish coat over a previous coating of
chaudfroid or mayonnaise collee. It contains a moderate
proportion of gelatin
2. ASPIC FOR SLICING – is used to line forms such as
timbales (a molded French dish made of a starch as a rice
or pasta, or a ground meats), ring molds, and silicone forms.
It also is used to bind the ingredients for aspic-based
terrines. Aspic for this purpose must hold its shape at cool
room temperature and must cut cleanly with a hot, sharp
knife. It contains a high proportion of gelatin. However, it
must not be tough or rubbery
CLASSIC ASPIC JELLY
 Prepare classic aspic jelly as you would white or brown veal
stock, but with the addition of products that release a good
deal of gelatin, such as split claves’ feet or pigs’ feet, pork
skin, and veal knuckle bones. If enough of these items are
used, the stock will contain enough natural gelatin to be used
as an aspic jelly
PROCEDURE FOR PREPARING CLASSIC ASPIC JELLY
FOR COATING
1. Test the stock for gelatin content. Ladle a small amount of
cooled stock onto a small plate or saucer and refrigerate
 If the stock becomes firm, no additional gelatin is
needed
 If it sets but is not firm, add about ½ oz or 2 tbsp (15 g)
powdered gelatin per quart (L) of stock, or 2 oz (60 g)
per gallon (4 L)
 If it does not set at all (which is unlikely if the stock is
properly made) but merely becomes thicker, add about
1 oz or 4 tbsp (10 g) powdered gelatin per quart (L), or
4 oz) per gallon (4 L). in this case, you will actually be
making regular aspic jelly rather than classic aspic jelly
 Add the gelatin by first stirring it gradually into a little cold
water, avoiding making lumps, and letting it soften. Then
add the softened gelatin to the stock
2. Clarify the stock as for consommé. For white aspic (made
with white stock), omit the carrots in the mirepoix
3. after the stock is clarified, remove all traces or fat. The aspic
jelly is now ready to use
REGULAR ASPIC JELLY
 This is normal meat, poultry, or fish stock reinforced with
gelatin and clarified.
 Regular stock rarely has enough natural gelatin to be used
as a jelly, so extra gelatin must be added. To test the stock
for gelatin content and to convert it to aspic jelly, follow the
same procedure as for classic aspic jelly. However, note that
if the stock contains very little gelatin and stays watery when
chilled, more than 4 oz (125 g) gelatin may be needed per
gallon (4 L) if you are making aspic for coating. If you are
making aspic for slicing, you will need about 8 oz (250 g)
gelatin per gallon (4 L).
ASPIC POWDER
 Aspic powder is unflavored gelatin mixed with a powdered
stock base. Additional unflavored gelatin may be needed for
some purposes.
CLAUD-FROID
 Chaud-froid (pronounced “show-FRWAH") is a word that
has two meanings in the culinary arts.
 Originally, it referred to a dish of cooked chicken which was
then cooled and bathed in a jellied sauce made from its
cooking liquid.
 Today, chaud-froid sauce is rarely used except for display
pieces on buffets. Its main purpose there is to provide a
smooth, uniformly white background for colored decorations.
 Because it is not eaten in these cases, it does not have to
have a good flavor, and it may be made out of a simple
béchamel sauce thickened with a roux made with white
shortening.
 Chaud-froid is a French term that translates literally to “hot-
cold.” The sauce is so called because the classic
version is made hot but eaten cold.
 Nevertheless, chaud-froid sauce finds occasional use in cold
dishes—for example, as a component of some aspic molds
and terrines.
 Because it is not eaten in these cases, it does not have to
have a good flavor, and it may be made out of a simple
béchamel sauce thickened with a roux made with white
shortening.
 Chaud-froid is a French term that translates literally to “hot-
cold.” The sauce is so called because the classic
version is made hot but eaten cold.
 Nevertheless, chaud-froid sauce finds occasional use in cold
dishes—for example, as a component of some aspic molds
and terrines.
PREPARING CHAUD-FROID SAUCE
 There are two basic types of chaud-froid sauce: one, based
on white stock and cream, the other on mayonnaise. Heavier
types based on roux- thickened sauces may be economical
to make but are more appropriate for inedible display pieces.
CLASSIC CHAUD-FROID – is essentially an aspic jelly with the
addition of cream or a cream and egg yolk liaison. It can be made
by combining aspic jelly and cream, but this mixture would have
to be reinforced with extra gelatin because of the quantity of
cream.
MAYONNAISE CHAUD-FROID – also called mayonnaise
collée, which means something like “glued mayonnaise,” is
simply a mixture of aspic jelly and mayonnaise. It is easy to make
and, if the two ingredients are of good quality, a tasty and useful
chaud-froid. The basic proportion is equal parts aspic jelly and
mayonnaise. The proportion can be varied to taste, however,
from 1 part aspic and 2 parts mayonnaise to 1 part mayonnaise
and 2 parts aspic jelly. Using a commercially made mayonnaise
is recommended. If you are using a homemade mayonnaise, it
is best to prepare the chaud-froid at the last minute and use it at
once.
USING ASPIC JELLY AND CHAUD-FROID
 Aspic and chaud-froid are used to enhance both the
appearance and the flavor of cold foods. For best results,
the aspic and chaud-froid, as well as the foods to be coated,
should be prepared, and handled in specific ways. Aspic jelly
must be cooled to just above congealing temperature before
it is used to coat foods. If it is too warm, it will not have
enough body to coat and will just run off.
WEEK 9 & 10 PATES AND TERRINES
PATES
 Terrines and pâtés are baked forcemeats, often but not
always containing one or more types of garnishes. Strictly
speaking, the difference between the two lies in how they
are baked. Pâté indicate products baked with a crust and
terrine for products baked without a crust.
 Many experts argue that a pâté is, by definition, baked in a
crust. The word pâté (with an accent on the e) is derived
from the word pâte (without the accent), meaning “pastry.”
Others insist the root meaning of pâte is “paste,” so it can
 apply to any kind of paste, including meat pastes. This
agrees with modern usage, in which the word pâté is used
for products with or without a crust, and even for spreadable
meat pastes. To avoid confusion, perhaps the best advice is
to use the term pâté en croûte if you want to specify a pâté
with a crust.
FORECEMEAT – may be defined as a mixture of seasoned,
ground meats used as a stuffing or filling. The name comes from
the French word farce, which means “stuffing.” The garnish in a
pâté or terrine is not just a decoration but a major ingredient that
adds body, flavor, and nutritional value as well as appearance.
Garnish usually consists of meats or other foods cut in dice,
strips, or other shapes, or left whole if they are small. Classic
pâté garnishes include:
 ham
 veal
 chicken, duck, or turkey breast
 chicken, duck, or goose livers
 foie gras
 game
 fresh pork fatback
 tongue
 pistachios
 truffles
 Often called the diamond of the culinary world, a TRUFFLE
is a rare, edible mushroom that is considered to be a
delicacy due to its intense aroma and characteristic flavor.
They have a firm texture and are most often shaven on top
of food before serving, although they can also be used to
infuse flavor into dishes. Though there are hundreds of
different species, only some — mostly those found in the
genus Tuber — are considered delicacies. Truffles grow
underground in symbiotic relationships with trees and are
difficult to find; as a result, they are usually harvested in the
wild by trained hogs and dogs.
 The French black or Périgord truffle, Tuber melanosporum,
is prized for its aromatic and fruity qualities. When fresh, it
has a brown-black exterior with white veins on the inside. It
ranges in size from a pea to an orange and weighs up to 2.2
pounds (1 kg). These truffles are found in the Périgord
region of southwestern France.
 The very rare Italian white or Piedmont truffle, TUBER
MAGNATUM, has the strongest smell of all truffles. At its
freshest, it has a smooth, dirty beige surface that ages to a
brown. It ranges from walnut- to apple-size, weighing up to
1 pound (0.45 kg). Found in primarily in the Piedmont region
in north-west Italy, its aroma and flavor decrease
approximately one to two weeks after harvest.
 Foie gras, (French: “fat liver”) a delicacy of French cuisine,
the liver of a goose or duck that has been fattened by a
process of force-feeding. What is generally regarded as the
best foie gras is produced in the province of Strasbourg. Foie
gras is ideally very firm and smoothly textured, with a
coloring of creamy white tinged with pink.
 Today, the terms pâté and terrine are often used
interchangeably. Pâté is simply a mixture of seasoned
ground seafood, poultry, meat, or vegetables, and often a
combination of several different base ingredients. Beef,
pork, liver, ham, seafood, wild game, poultry, and
vegetables are all candidates for pâté. The grind can be
smooth and creamy or on the chunky side. It may be served
hot or cold, molded or unmolded.
WHERE PÂTÉ COMES FROM
 Pâté (pronounced pah-TAY) is French for "paste." It is
traditionally served baked in a crust (en croûte) or molded
as a terrine. The crust of the en croûte version, interestingly
enough, was not originally intended to be eaten. The original
purpose of the crust was actually to hold the pâté together.
 Pâté is most associated with French cuisine, but variations
on this dish can be found all over the world. It's possible that
Americans who are unfamiliar with pâté are fans of
liverwurst, unaware that the dishes are essentially the same.
Liverwurst, especially in sliced form, is a common sandwich
filler for many.
IS LIVER SAFE TO EAT?
 While the liver is the organ used for removing toxins and
waste materials from the blood, that doesn't mean it stores
them. It's true that the liver is doing the body's heavy
cleaning, but that doesn't make the organ itself dirty or
spoiled. The liver actually uses a variety of vitamins and
minerals in order to do its important job. These healthy
nutrients are stored in the liver, which means it's actually one
of the most nutritional organs a person can consume. Pâté,
especially when it's made from a fatty liver, is high in fat and
cholesterol. The health benefits of the dish usually outweigh
the negatives for most people, however.
 Pâté, like caviar, is a dish associated with wealth, but some
people don't even know what it is. Mention pâté to those in
the know and what comes to mind first will either be
expensive gourmet duck liver or chopped liver. Both are
correct, but pâté is not limited to poultry. It can be as fancy
as you like, suitable for the grandest occasion, or an
inexpensive but rave-drawing appetizer at a dinner party. It
can be served hot or cold but chilling it for a few days will
enrich its flavor.
PREPARING PATES
 The essential difference between a pâté and a terrine, is the
crust. Although a heavy pastry crust may not be suitable for
all kinds of terrine mixtures, the typical baked forcemeat-
type terrine under consideration here can usually be made
with or without a crust. Making the meat filling is the same
as for terrines.
 Pastries used to enclose pâtés are of various types, but the
most commonly used are similar to pie pastries, but sturdier.
Its advantage over many other types of pâté pastry is that it
is relatively good to eat. Some authorities argue about
whether the dough around a pâté is meant to be eaten. But
because customers are not necessarily aware of this
argument, it is best to use a pastry that is reasonably
pleasant to eat. Traditional English pâtés, or raised meat
pies, use a hot-water pastry that can be modeled like clay
and is sturdy when baked. Pastries used for display—that is,
for show platters not intended to be eaten—are also made
 to be sturdy and easy to handle. These pastries are not
considered here.
 When a cook makes terrine, the meat mixture is placed into
PREPARING FORCEMEAT TERRINES
 Terrines, like pâtés, may be baked in molds of various
shapes and sizes. Traditional oval molds, for example, have
long been popular. For ease of portion control, however,
rectangular molds are the most appropriate. A terrine may
be lined with thin sheets of fatback, although this is optional.
The layer of fat does not contribute significantly, as is widely
 When the meatloaf is cooled, it must be pressed. Pressing
believed, to keeping the meat moist during baking; after all,
the terrine mold itself is more moisture proof than the layer
of fat. Although such a fat lining is traditional, today’s diners
are more likely to find a rim of fat unappetizing. Of course,
the fat layer can be removed before serving. Alternatively, a
sheet of caul fat, which is much thinner than fatback, can be
 Elegant French restaurants often layer herbs decoratively in
used to line the mold.
VARIATIONS AND SIMILAR FOOD
 Some cooks use chicken and vegetables or even cheese in
 Terrine is a French meat loaf dish made with ground or finely
chopped meat and served at room temperature. The name
also refers to the covered, glazed earthenware cooking dish
that is used to cook the meatloaf and serves as the mold. It
takes quite a bit of time to make this type of meatloaf,
because the meat mixture must be marinated in a wine-and-
 Pâté also is a French blend of meats, and it is often
herb mixture and left in a refrigerator for a day, then it must
be cooked and cooled the next day, then it is left to sit for as
long as two days for proper pressing to occur. Originally
created as a hearty meal for French laborers, this dish has
evolved into a fancy meatloaf that is served even in the most
upscale French restaurants.
COOKING PROCESS WEEK 11 GALANTINES & ROULADE
WHAT IS A GALANTINE?
 Galantines, as we know them, have been popular since the
the dish, which is covered and placed into a hot water bath
time of the French Revolution (1789–99).
called a bain-marie. This uses very hot — but not boiling —
 The chef from the house of Marquis de Brancas, an M.
water so that the heat is evenly distributed throughout the
Prévost, began producing the savory cold dish, made from
dish and the different meats cook without browning. A
boned poultry, sewn back into the bird’s skin, poached in a
flavorful jelly forms in the dish after it cools.
rich stock, and preserved in the natural jelly.
 The origin of the dish appears relatively straightforward.
 According to Larousse Gastronomique, the term derives
involves placing a heavy object on top of the dish while it
primarily from an old French word for chicken: géline or
stays in the refrigerator for as long as a few days. This
galine.
pressing method releases trapped air pockets that keep the
 According to this source, the association with chicken is so
meat from being smooth.
specific, in fact, that all by itself, galantine presumes
chicken, unless it is specified otherwise in the title.
 Other experts have promoted the idea that galantine more
the meat to make the terrine an attractive food item.
likely comes from the word gelatin, with the current spelling
Traditionally, less-expensive meats such as fatty pork as
gradually superseding other forms of the word, such as
well as wild game birds such as grouse or partridge were
galentyne, galyntyne, galandyne, and galendine.
used to make this type of meatloaf. Restaurants, however,
 Galantines were originally made specifically from chicken. (If
are likely to use duck, truffles, and goose livers to
you speak Spanish, you know that the word gallina means
complement the base meat.
hen, and the words come from the same root). Eventually,
the technique would be applied to other poultry and game
birds such as turkey, partridge, pheasant, pigeon and so on.
 Galantines are a classic example of the traditional art of
Garde manger, of smoked, cured, pickled or otherwise
their terrines. Seafood loafs, which can be made with a
preserved foods.
variety of seafood, also are fairly common. Many variations
 Galantine is a form of sausage. Both are basically a bunch
can be made in a terrine dish, but they would be more
of chopped up stuff, heavily seasoned, squeezed into some
accurately called casseroles if they are baked in an oven
sort of wrapper and then cooked.
rather than cooked in a bain-marie.
 A ROULADE is a French word for something that is rolled
and can refer to a sweet dessert made with sponge cake and
filled with whipped cream, pastry cream, ganache (a
considered the same as terrine. The main difference is that
whipped filling of chocolate and cream, used in desserts
pâté typically consists of meat that is more finely ground,
such as cakes and truffles) and sometimes fruit.
often into a paste-like texture. Terrine, on the other hand,
usually contains meat that is more coarsely minced.
 These dessert roulades are also commonly called Swiss
rolls. The cake is said to have originated in Central Europe,
not Switzerland, so the name's origins are unclear.
 A savory roulade, on the other hand, refers to a thin
piece of meat, poultry or fish that is spread with a filling
and then rolled up, tied and cooked.
 Roulades differ from galantines in that they are rolled in
cheesecloth or plastic wrap, not in the natural skin “casing” STEP 3: Prepare the galantine or roulade by poaching or
featured in galantines. roasting
 Another distinction between the two items is that, while
galantines are firmly associated with poultry, roulades
have no such identity.
 Instead, roulades are made from a wide range of base
products, including foie gras or mousseline forcemeats
made of fish or poultry.
MAKING GALANTINES AND ROULADES  Galantines and roulades are commonly poached. Lower
STEP 1: Carefully remove the skin and bone the bird for a the galantine or roulade into a simmering pot of stock (water
galantine is fine if the roulade has been wrapped in plastic wrap rather
than cheesecloth).

 Once properly cooked (check the internal temperature for

STEP 2: Fill and roll the galantine or roulade
accurate results), galantines should be completely cooled.
They may be cooled directly in the cooking liquid; roulades
are generally removed from the poaching liquid and cooled.
Galantines and roulades should be rewrapped to produce
an even, appealing texture.

 The chicken breast may be pounded and laid on the skin

with the forcemeat in the middle, or the forcemeat can be
spread on the skin and the chicken breast can be used as a
garnish. Roll the galantine or roulade carefully around the
forcemeat. The skin should just overlap itself by about 1/2 in
/ 1 cm, forming a seam.