Student Learner Guide SITHCCC039

SITHCCC039
Produces pates and terrines
Student Learner Guide

Table of Contents
TABLE OF CONTENTS________________________________________________________________________1
UNIT INTRODUCTION________________________________________________________________________3
ABOUT THIS RESOURCE_______________________________________________________________________3

ABOUT ASSESSMENT_________________________________________________________________________4
ELEMENTS AND PERFORMANCE CRITERIA_______________________________________________________6
FOUNDATION SKILLS________________________________________________________________________8
PERFORMANCE AND KNOWLEDGE EVIDENCE____________________________________________________9
PERFORMANCE EVIDENCE______________________________________________________________________9
KNOWLEDGE EVIDENCE_______________________________________________________________________9
ASSESSMENT CONDITIONS___________________________________________________________________11
PRE-REQUISITES___________________________________________________________________________14
UNIT OVERVIEW___________________________________________________________________________15
TOPIC 1 - SELECT INGREDIENTS_______________________________________________________________16
CONFIRM FOOD PRODUCTION REQUIREMENTS FROM STANDARD RECIPES_____________________________________16

Food production requirements____________________________________________________________16
Standard recipes______________________________________________________________________16
Using standard recipes to identify production requirements____________________________________17
CALCULATE INGREDIENT AMOUNTS ACCORDING TO REQUIREMENTS._________________________________________26
Identify task requirements_______________________________________________________________26
Calculate required ingredient amounts_____________________________________________________26
IDENTIFY AND SELECT INGREDIENTS FROM STORES ACCORDING TO RECIPE, QUALITY, FRESHNESS AND STOCK ROTATION
REQUIREMENTS____________________________________________________________________________28
Identify ingredients from stores___________________________________________________________28
Select ingredients according to recipe______________________________________________________28
Select ingredients according to freshness and quality requirements______________________________28
Select ingredients according to stock rotation requirements____________________________________29
TOPIC 2 - SELECT, PREPARE AND USE EQUIPMENT________________________________________________30
SELECT TYPE AND SIZE OF EQUIPMENT SUITABLE TO REQUIREMENTS_________________________________________30

Identifying equipment requirements_______________________________________________________30
Selecting equipment type________________________________________________________________30
Selecting equipment size________________________________________________________________30
SAFELY ASSEMBLE AND ENSURE CLEANLINESS OF EQUIPMENT BEFORE USE_____________________________________32
Safely assemble equipment before use_____________________________________________________32
Ensure the cleanliness of equipment before use______________________________________________32
USE EQUIPMENT SAFELY AND HYGIENICALLY ACCORDING TO MANUFACTURER INSTRUCTIONS________________________34
Assess manufacturer’s instructions________________________________________________________34
Safe use tips for equipment use___________________________________________________________34
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Hygiene tips for equipment use___________________________________________________________34
TOPIC 3 - PORTION AND PREPARE INGREDIENTS_________________________________________________39
SORT AND ASSEMBLE INGREDIENTS ACCORDING TO FOOD PRODUCTION SEQUENCING_____________________________39

Identify sequencing requirements of the food production process________________________________39
Sort and assemble ingredients for production________________________________________________39
WEIGH AND MEASURE INGREDIENTS ACCORDING TO RECIPE______________________________________________42
Assess ingredient weights and volumes as per the standard recipe_______________________________42
Measuring and weighing ingredients______________________________________________________45
MINIMISE WASTE TO MAXIMISE PROFITABILITY OF FOOD ITEMS PREPARED_____________________________________46
How waste impacts food profitability______________________________________________________46
Minimising waste while preparing food items________________________________________________46
TOPIC 4 - PREPARE PÂTÉS AND TERRINES_______________________________________________________48
PREPARE AND LINE MOULDS FOR PÂTÉS AND TERRINES USING SUITABLE INGREDIENTS_____________________________48
Ingredients for lining pate and terrine moulds_______________________________________________48
Prepare and line moulds________________________________________________________________48
PREPARE AND USE BINDING AGENTS AND PROCESSES REQUIRED FOR PREPARATION OF BASIC FARCEMEAT________________50
Farcemeat for pates and terrines_________________________________________________________50
PREPARE PASTRIES SUITABLE FOR PÂTÉ EN CROUTE USING APPROPRIATE HANDLING TECHNIQUES______________________52
Pate en croute________________________________________________________________________52
Appropriate handling techniques for water based pastry_______________________________________54
FOLLOW STANDARD RECIPES AND MAKE FOOD QUALITY ADJUSTMENTS WITHIN SCOPE OF RESPONSIBILITY________________55
Follow standard recipes_________________________________________________________________55
Make food quality adjustments within scope of responsibility___________________________________55
TOPIC 5 - PRESENT PÂTÉS AND TERRINES_______________________________________________________57
PREPARE PÂTÉS AND TERRINES FOR PRESENTATION, USING GARNISHES AND OTHER DECORATIONS ACCORDING TO STANDARD
RECIPE__________________________________________________________________________________57
Garnishes and decorations for pates and terrines_____________________________________________57
VISUALLY EVALUATE DISH AND ADJUST PRESENTATION AS REQUIRED_________________________________________59
Visually evaluate the dish_______________________________________________________________59
Adjust presentation as required___________________________________________________________59
STORE PÂTÉS AND TERRINES IN APPROPRIATE ENVIRONMENTAL CONDITIONS___________________________________61
CLEAN WORK AREA AND DISPOSE OF OR STORE SURPLUS AND RE-USABLE BY-PRODUCTS ACCORDING TO ORGANISATIONAL
PROCEDURES, ENVIRONMENTAL CONSIDERATIONS, AND COST-REDUCTION INITIATIVES.____________________________63
Clean the work area and dispose of surplus stock that is not able to be re-used_____________________63
Store surplus and re-usable products_______________________________________________________63
SUMMARY________________________________________________________________________________65
REFERENCES______________________________________________________________________________66
RTO Code: 41297 ABN: 28 130 302 000 | ACN: 130 302 000
Unit Introduction
This resource covers the unit SITHCCC039 Produce pates and terrines.
This unit describes the performance outcomes, skills and knowledge required to produce pâtés and
terrines from standard recipes. It requires the ability to select and prepare ingredients, use relevant
equipment, and present the final product.
The unit applies to cooks working in hospitality and catering organisations. This could include
restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes,
residential caterers, in flight and other transport caterers, and event and function caterers.
It applies to individuals who work under the guidance of more senior chefs. They demonstrate
autonomy and judgement to complete routine activities and take limited responsibility in known and
stable contexts within established parameters.
The skills in this qualification must be applied in accordance with Commonwealth and State or
Territory legislation, Australian standards and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this unit at the
time of publication.
Release 1
About This Resource

This resource brings together information to develop your knowledge about this unit. The
information is designed to reflect the requirements of the unit and uses headings to makes it easier
to follow. You should read through this resource to develop your knowledge in preparation for your
assessment. At the back of the resource are a list of references where information has been sourced.
RTO Code: 41297 ABN: 28 130 302 000 | ACN: 130 302 000
As a student it is important to extend your learning and to search out textbooks, internet sites, talk
to people at work and read newspaper articles and journals which can provide additional learning
material. Your trainer may include additional information and provide activities, PowerPoint slide
presentations, and assessments in class to support your learning.
About Assessment
Throughout your training we are committed to your learning by providing a training and assessment
framework that ensures the knowledge gained through training is translated into practical on the job
improvements.
You are going to be assessed for:
 Your performance and knowledge using written and practical activities that apply to a
workplace environment
 The foundation skills required to perform the job role
 Your ability to apply your learning to the workplace
 Your ability to recognise common principles and actively use these on the job
You will receive an overall result of Competent or Not Yet Competent for the assessment of this unit.
The assessment is a competency based assessment, which has no pass or fail. You are either
competent or not yet competent. Not Yet Competent means that you still are in the process of
understanding and acquiring the skills and knowledge required to be marked competent.
The assessment process is made up of a number of assessment methods. You are required to
achieve a satisfactory result in each of these to be deemed competent overall.
All of your assessment and training is provided as a positive learning tool. Your trainer/assessor will
guide your learning and provide feedback on your responses to the assessment. For valid and
reliable assessment of this unit, a range of assessment methods will be used to assess practical skills
and knowledge.
Your assessment may be conducted through a combination of the following methods:
RTO Code: 41297 ABN: 28 130 302 000 | ACN: 130 302 000
 Written Activities
 Case Studies
 Observation of practical tasks
 Short answer questions
 Third Party Reports
The assessment tool for this unit should be completed within the specified time period following the
delivery of the unit. If you feel you are not yet ready for assessment, discuss this with your
trainer/assessor.
To be successful in this unit, you will need to relate your learning to your workplace. You may be
required to demonstrate your skills and be observed by your assessor in your workplace
environment. Some units provide for a simulated work environment, and your trainer and assessor
will outline the requirements in these instances.
RTO Code: 41297 ABN: 28 130 302 000 | ACN: 130 302 000
Elements and Performance Criteria
Elements describe the Performance criteria describe what needs to be done to demonstrate
essential outcomes. achievement of the element.
1. Select ingredients. 1.1. Confirm food production requirements from standard recipes.
1.2. Calculate ingredient amounts according to requirements.
1.3. Identify and select ingredients from stores according to recipe,

quality, freshness and stock rotation requirements.
2. Select, prepare and use 2.1. Select type and size of equipment suitable to requirements.
equipment.
2.2. Safely assemble and ensure cleanliness of equipment before use.
2.3. Use equipment safely and hygienically according to manufacturer

instructions.
3. Portion and prepare 3.1. Sort and assemble ingredients according to food production
ingredients. sequencing.
3.2. Weigh and measure ingredients according to recipe.
3.3. Minimise waste to maximise profitability of food items prepared.
4. Prepare pâtés and 4.1. Prepare and line moulds for pâtés and terrines using suitable
terrines. ingredients.
4.2. Prepare and use binding agents and processes required for
preparation of basic farcemeat.
4.3. Prepare pastries suitable for pâté en croute using appropriate

handling techniques.
4.4. Follow standard recipes and make food quality adjustments

within scope of responsibility.
5. Present pâtés and terrines. 5.1. Prepare pâtés and terrines for presentation, using garnishes and
other decorations according to standard recipes.
5.2. Visually evaluate dish and adjust presentation as required.
5.3. Store pâtés and terrines in appropriate environmental
RTO Code: 41297 ABN: 28 130 302 000 | ACN: 130 302 000
conditions.
5.4. Clean work area and dispose of or store surplus and re-usable by-
products according to organisational procedures, environmental
considerations, and cost-reduction initiatives.
RTO Code: 41297 ABN: 28 130 302 000 | ACN: 130 302 000
Foundation Skills
This section describes the language, literacy, numeracy, and employment skills essential to
performance in this unit but not explicit in the performance criteria:
Reading skills to:  locate information in standard recipes to determine food

preparation requirements.
 locate and read date codes and rotation labels on food products.
Numeracy skills to:  determine cooking times and temperatures.
Problem-solving skills to:  evaluate quality of ingredients and adjust ensure a quality
product.
 adjust taste, texture, and appearance of food products

according to identified deficiencies.
Planning and organising  efficiently sequence the stages of food preparation and
skills to: production.
Self-management skills to:  manage own speed, timing, and productivity.
RTO Code: 41297 ABN: 28 130 302 000 | ACN: 130 302 000
Performance and Knowledge Evidence
Performance Evidence
To demonstrate competency, a candidate must meet the performance criteria of this unit by:
 produce pâtés or terrines using each of the following at least once:
o liver
o fish or shellfish
o meat
o poultry
o vegetables
 use each of the following techniques at least once when producing above pâtés or terrines
(at least once across the preparation of the five pâtés or terrines):
o farcemeat production
o glazing
o layering
o mould lining
o passing
o pressing
 prepare, plate and present two portions of the above pâtés or terrines:
o within commercial time constraints
o following procedures for portion control and food safety practices when handling
and storing pâtés and terrines
o responding to at least one special customer request.
Knowledge Evidence
To be competent in this unit, a candidate must demonstrate knowledge of:
RTO Code: 41297 ABN: 28 130 302 000 | ACN: 130 302 000
 culinary terms and trade names for:
o ingredients commonly used in the production of pâtés and terrines
o variety of classical and contemporary pâtés and terrines
 characteristics of pâtés and terrines:

o suitable ingredients
o binding agents
o presentation techniques
 tracklements used for pates and terrines

 equipment used to produce pâtés and terrines:
o care and maintenance
o essential features and functions
 mise en place requirements for pâtés and terrines

 plating methods for practicality of service and customer consumption
 appropriate environmental conditions for storing pâtés and terrines to:
o ensure food safety:
 cooking and cooling processes

 timeframes and temperatures
o optimise shelf life
 safe operational practices using essential functions and features of equipment used to
produce pâtés and terrines.
RTO Code: 41297 ABN: 28 130 302 000 | ACN: 130 302 000
Assessment Conditions
This section describes the language, literacy, numeracy and employment skills essential to
performance in this unit but not explicit in the performance criteria:
Skills must be demonstrated in an operational commercial kitchen. This can be:
 an industry workplace; or
 a simulated industry environment, such as an industry-realistic training kitchen servicing

customers.
Assessment must ensure access to:
 fixtures and large equipment:
o commercial:
 blender
 food processor
o commercial grade work benches (1.5 m per person)
o commercial oven with trays (one per two persons)
o commercial refrigeration facilities:
 cool room
 freezer
 fridge
o designated storage areas for dry goods and perishables
o sink
o gas, electric or induction stove top (two burners per person)
o storage facilities:
 shelving
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 trays
 small equipment:
o baking sheets and trays
o containers for hot and cold food
o cutting boards
o forms and moulds
o knife sharpening equipment:
 sharpening steel
 sharpening stone
o knives:
 filleting knife
 utility knife
o measures:
 measuring jugs
 measuring spoons
 portion control scoops
o mincer
o mouli
o poacher
o pans and pots for small and large production:
 stainless steel, cast iron and non-stick fry pans
o scales
o service-ware:
 crockery
 cutlery and serving utensils
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 stainless steel bowls
o small utensils:
 sieve
 strainers and chinois
 scraper
 spatula
 tongs
o temperature probe
o thermometer
 food safe gloves
 cleaning materials and equipment:
o cleaning cloths
o commercial cleaning and sanitising agents and chemicals for cleaning commercial
kitchens, equipment and food storage areas
o dustpans and brooms
o garbage bins and bags
o hand towel dispenser and hand towels
o mops and buckets
o separate hand basin and soap for hand washing
o sponges, brushes and scourers
o tea towels
 organisational specifications:
o equipment manufacturer instructions
o current commercial stock control procedures and documentation for ordering,

monitoring and maintaining stock
o mise en place lists and standard recipes
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o food safety plan
o guidelines relating to food disposal, storage and presentation requirements
o safety data sheets (SDS) for cleaning agents and chemicals
 diverse and comprehensive range of perishable food supplies for pates and terrines
specified in the performance evidence.
Assessors must satisfy the Standards for Registered Training Organisations’ requirements for
assessors and:
 have achieved the Certificate III or Certificate IV in Commercial Cookery, or Certificate III or
IV in Catering Operations, or their successors; or
 hold a trade certificate as a cook or chef or equivalent;
and
 have worked in industry for at least three years where they have applied the skills and
knowledge of this unit of competency.
Pre-Requisites
This unit must be assessed after the following pre-requisite units:
 SITHCCC027 Prepare dishes using basic methods of cookery
 SITXFSA005 Use hygienic practices for food safety
RTO Code: 41297 ABN: 28 130 302 000 | ACN: 130 302 000
Unit Overview
Welcome to the unit SITHCCC039 Produce pates and terrines.
This unit describes the performance outcomes, skills and knowledge required to produce pâtés and
terrines from standard recipes. It requires the ability to select and prepare ingredients, use relevant
equipment, and present the final product.
The unit applies to cooks working in hospitality and catering organisations. This could include
restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes,
residential caterers, in flight and other transport caterers, and event and function caterers.
It applies to individuals who work under the guidance of more senior chefs. They demonstrate
autonomy and judgement to complete routine activities and take limited responsibility in known and
stable contexts within established parameters.
The skills in this qualification must be applied in accordance with Commonwealth and State or
Territory legislation, Australian standards and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this unit at the
time of publication.
In this unit you will learn how to:
 Select ingredients
 Select, prepare and use equipment
 Portion and prepare ingredients
 Prepare pâtés and terrines
 Present pâtés and terrines
Let’s begin!
RTO Code: 41297 ABN: 28 130 302 000 | ACN: 130 302 000
Topic 1 - Select ingredients
Confirm food production requirements from standard recipes
Standard recipes should be used to confirm the food production requirements that apply to the
production of pates and terrines.
Food production requirements

Food production requirements refer to the actions that will need to be completed to achieve the
specific outcomes for the task.
Food production requirements may include:
 Volume
 Types
 Steps in the process
 Timing of each step
 Mise en plus requirements
 Cleaning and other management tasks that need to be completed
Standard recipes
Standard recipes are tested and approved formal recipes that are used to maintain consistency in
outcomes and food costings.
Standard recipes will contain the following items:
 Title
 Yield
 Ingredient types, volumes and quality requirements if specific
 Method
RTO Code: 41297 ABN: 28 130 302 000 | ACN: 130 302 000
 Timing for cooking
Using standard recipes to identify production requirements

Standard recipes can be analysed to identify the production requirements that will apply.
When using a standard recipe to identify production requirements, it is important to:
 Read the entire recipe
 Consider all steps and actions required
 Consider the timing of each action
 Assess the outcomes that should be achieved from each action
Culinary terms and trade names for:

It is important that cooks are aware of the culinary and trade names for the different types of
ingredients and pates and terrines that may be made, and these are explained in the headings
below.
Ingredients commonly used in the production of pâtés and terrines

There is a range of culinary and trade names for ingredients that are commonly used in the
production of pates and terrines, and these are explained below:
Butter
French butter is often slightly fermented for an extra depth of flavour. It is essential to many of the
traditional sauces, to sauté, for pastry, for baking and of course to spread on crusty French bread.
Speck
Made from the hind pork leg in a similar way to prosciutto, speck is boned before the curing and
smoking processes begin. Its smoky flavour is a great addition to slow-cooked dishes like boeuf
bourguignon.
Dijon mustard
Dijon mustard is a pale yellow in colour with a creamy, smooth consistency and mild flavour. Dijon
mustard is used in sauces, rubbed on roasts and whisked in the classic vinaigrette dressing.
RTO Code: 41297 ABN: 28 130 302 000 | ACN: 130 302 000
Fleur du Sel
The first white crystals in the salt formation process which began more than 2,700 years ago most
famously in the Guérande peninsula in Brittany.
Truffle
A finely veined tuber formed in a magical underground exchange by the bonding of its filaments
with the roots of certain types of trees, most traditionally oak. Season, climate, soil conditions and
an element of great mystery surround the cultivation process, making the truffle a highly prized
and expensive ingredient.
Garlic
A key ingredient in many dishes
Brown onions
Brown onions are a key ingredient for many dishes including the famous French onion soup. Look
for firm onions with shiny papery skin.
Shallot
Shallot (eschallots) have a cluster of small bulbs with a more delicate and less pungent flavour
than other onions.
Champignon de Paris
Button mushrooms used raw in salads and classic dishes
Turnip
Believed to have first been cultivated in 2000 BC, turnips are picked young when small and sweet
at the beginning of summer. The French love them puréed, pan-fried, steamed or classically paired
with duck in canard aux navets or lamb navarin.
Celeriac
A variety of celery which is grown for its taproot rather than its stem and leaves. Peeled and then
cut in julienne, it is the main ingredient in the classic French remoulade, but can also be cooked
and mashed, baked or used in stews and soups.
Herbs
Common herbs in French cooking are flat-leaf parsley, chives, thyme, bay leaves and chervil.
1
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https://www.sbs.com.au/food/article/2013/05/07/key-ingredients-french
RTO Code: 41297 ABN: 28 130 302 000 | ACN: 130 302 000
Other common ingredients include:
 Duck
 Speck
 Quail
 Pork
 Pastry
 Chicken livers
 Celery
 Carrot
Variety of classical and contemporary pâtés and terrines

It is important to know a range of classical and contemporary pates and terrines so that these may
be explored during production.
Common trade and culinary names for classical terrines include:
French English
Terrine Terrine, pâté (We take the French words as our own)
Terrine au cèpes Terrine with porcini mushrooms
Terrine Alsaciennes Artisanal terrine molds made in Alsace
Terrine, Brittany style (Brittany is a region in northwestern

Terrine Bretonne
France)
Terrine Basque Basque Pork Pâté (Basque is a region in northwestern France)
Baker’s oven terrine: A type of artisanal terrine mold made in

Terrine Baeckeoffe
Alsace
Terrine campagnarde Country pâté
RTO Code: 41297 ABN: 28 130 302 000 | ACN: 130 302 000
Terrine de canard Duck terrine
Terrine de fois gras Liver pàté and pàté fois gras (More stolen French words!)
Terrine de gibier Game terrine
Terrine de saumon Salmon terrine
Terrine de lapin Rabbit terrine
Terrine de cerf Deer or venison terrine
Terrine en croute Pâté en croûte meaning in pastry
Forestière Terrine Forest terrine (Do we say that in English though?)
Terrine foie de volaille, Poultry liver terrine or pâté
Terrine jambon Ham hock terrine
Terrine joue de boeuf Beef cheek terrine
Terrine de Noël Christmas terrine
Terrine de poisson Fish terrine
Terrine Quercynoise Pork liver terrine made by La Quercynoise producers’ group
Terrine queue de veau Calf’s tail terrine
Terrine de queue de
Oxtail terrine
bœuf
Terrine queue de
Lobster (tail) terrine
langouste
Terrine de lotte Monkfish terrine

2
Culinary and trade names for classical pates include:
2
https://forcemeatacademy.com/pate-en-terrine-glossary-terrine-types-in-english-french/
RTO Code: 41297 ABN: 28 130 302 000 | ACN: 130 302 000
Types of pâté Ingredients
Pâté Chaud Liver and meat, or only liver
Pâté de
Cuts and trims of meat, garnishment (smoked ham, duck confit), truffles
Campagne
Pâté en Croûte Pork, veal, or poultry and some mushrooms or nuts
Meat from farmed animals or wild game (pheasant, roe deer, wild boar, and
Pâté de Gibiers
quail)
Pâté Bacon, pork liver, and boneless pork leg with basic spices, lard, shallots, eggs,
Grandmère soft Omerta, bread crumbs, and whole milk
Pâté de Foie Made with the liver of a goose or duck that has been force-fed until reaching a
Gras fat content of over 50%
Pork and veal, sometimes rabbit and chicken, seasoned with wine, shallots, and
Pâté Lorraine
fresh herbs (thyme, bay leaves, parsley)
Pork liver, pancetta, eggs, brandy, sherry, cream, mushrooms, truffle salt, and
Pâté Forestière
fresh herbs like parsley and thyme
Pâté Maison Chicken liver and pork liver paste wrapped in bacon
Pâté Hénaff Pork, ham, liver, stock, and different spices like sea salt
Pâté Vigneron Sliced pork, basic spices, white wine, parsley, and onions
Mushroom Pâté Dried or fresh mushrooms, garlic, rosemary, ricotta
3
Here are some examples of contemporary pates and terrines:
 Ham hock, fennel and leek terrine: Salted ham hocks combined with zesty fennel and
creamy leeks makes a great combination.
 Chicken liver pâté: There are a range of modern twists on the traditional chicken liver pate
and this includes the use of candied fruits and beers, liquors and champagnes.
 Pumpkin, oregano and walnut pate: A bright vegetarian pate bursting with colour and
flavour.
 Chicken and pork terrine: This is a modern take on a classic and involves chicken filling with
prosciutto and pistachio nuts or cranberries.
 Veal terrine with cherry sauce: This dish combines salty pancetta with creamy veal and
sweet cherries.
 Chicken terrine with spiced apricots, beans and olives: This is a modern collection of
ingredients that make a great terrine.
 Pork and spinach terrine: Pork and spinach terrine is a simple farm table modern take on
the more refined pork options that are applied.
3
https://www.cottagedelight.co.uk/blog/pate/
RTO Code: 41297 ABN: 28 130 302 000 | ACN: 130 302 000
 Walnut pate: Nut pates are creamy and delicious and can be used in vegan and vegetarian
menus.
 Smoked eel pâté with horseradish butter: This is a bold pate that combines rich salty eel with
zesty horseradish.
Characteristics of pâtés and terrines:

There are a range of characteristics of pates and terrines and these are explained in the headings
below:
Suitable ingredients
There are a range of ingredients that are suitable for the making of pates and terrines and these
include:
 Fats
 Offal
 Meats
 Herbs
 Pastries
 Butter
 Flour
 Herbs
 Spices
 Eggs
 Dairy products
Pates and terrines will traditionally have the following components:
 Meat
 Fat
 Encasement (meats or pastry)
RTO Code: 41297 ABN: 28 130 302 000 | ACN: 130 302 000
 Herbs and spices
Binding agents
The binding agent is the fat component that will be used to give the pate or terrine its form and also
its decadent creamy texture and strong flavour.
There are a range of common binding agents that will be used, and these include:
 Duck fat
 Speck
 Pork fat
 Butter
The particular recipe will determine the type of binding agent that should be used.
Presentation techniques
There are a range of different presentation techniques that are used in the production of pates and
terrines and these include:
 Use of colour in pate and encasement: Contrast and interest can be applied by using colour
contrast between the internal elements of the pate or terrine and the encasement. Such as
rich dark interior meats and colourings and light pastry. Or light internal colourings and
bright meat around the outside.
 Use of colour in ingredients throughout: Often in terrines there will be a range of bright
peas, carrots, pistachios and fruit that will provide colour and interest to the meat elements.
 Use of moulds: A range of decorative moulds may be used to make sure that the pate and
terrine presentation is appropriate.
Tracklements used for pates and terrines

A trackelment is a savoury condiment or sauce and these are very commonly used to accompany
pates and moulds.
RTO Code: 41297 ABN: 28 130 302 000 | ACN: 130 302 000
Common trackelments include:
 Onion jam
 Quince paste
 Chilli jam
 English mustard
 Horseradish cream
 Mango chutney
 Tomato chutney
 Apple and Cidar chutney
 Mayonaise
 Mint jelly
 Apple sauce
QUESTION/ACTIVITY
1. List three (3) characteristics of pates and terrines.
2. How can a standard recipe be used to identify pate and terrine production requirements?
RTO Code: 41297 ABN: 28 130 302 000 | ACN: 130 302 000
3. List three (3) different classical pates and terrines that could be made.
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Calculate ingredient amounts according to requirements.
The ingredient amounts that will be needed will need to be calculated according to the task
requirements.
Identify task requirements

The task requirements that apply to the production of pates and terrines in a commercial
environment will include:
 Types of items to be produced
 Volume of each item to be produced
 Quality requirements
Task requirements can be identified by assessing:
 Standard recipes
 Job instructions
 Production requirements
Calculate required ingredient amounts

The required ingredient amounts refer to the amount of each ingredient that will need to be
prepared to produce the required number of standard recipe portions that will be needed to meet
the production requirements.
When calculating the required ingredient amounts it is important to:
 Work out how many portions needs to be made
 Work out how many standard recipe amounts will need to be made to achieve the portions
For example if one standard recipe makes 10 serves of pate but the production requirements state
that 20 serves will be required this means that two serves of the standard recipe will need to be
made. To achieve this each of the ingredient amounts that are stated will need to be doubled.
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Use a calculator and conversion tables as required to complete calculations and make sure that all
amounts are documented so that they are able to be referred to during the cooking process.
QUESTION/ACTIVITY
4. What information will be needed to calculate ingredient amounts?
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Identify and select ingredients from stores according to recipe, quality,
freshness and stock rotation requirements
A range of ingredients will need to be identified and selected from stores according to recipe,
quality, freshness and stock rotation requirements.
Identify ingredients from stores

Ingredients may be stored in different areas in the facility depending on their type and
environmental storage needs.
Stores may include:
 Fridge
 Freezer
 Dry store
Ingredients will need to be identified using:
 Names of items
 Visual identification based on own knowledge of food types
Select ingredients according to recipe

Ingredients will need to be selected according to the requirements of the recipe and this includes
type, volume and any specific quality requirements that are specified.
Select ingredients according to freshness and quality requirements

It is important that all ingredients that are selected will be fresh and meet appropriate quality
requirements.
This can be ensured by:
 Visual inspection
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 Using known knowledge of quality indicators
 Checking use by dates
Select ingredients according to stock rotation requirements

Stock should be rotated so that the last item received is the first item used to make sure that stock
loss will not occur due to the rate of use.
Check the labels and stock receival records to make sure that ingredients are selected according to
stock rotation requirements.
QUESTION/ACTIVITY
5. List three (3) factors that should be considered when selecting ingredients to product pates
and terrines.
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Topic 2 - Select, prepare and use
equipment
Select type and size of equipment suitable to requirements
The size and type of equipment that is suitable to the production and standard recipe requirements
will need to be selected so that effective food production can take place.
Identifying equipment requirements

Equipment requirements can be identified by assessing:
 Standard recipe methods
 Production steps and requirements
Selecting equipment type

The equipment type can be selected based on:
 Mise en plus requirements
 Cookery methods to be used
 Presentation requirements
 End product requirements
Selecting equipment size

It is important to select the correct equipment size for the items that will need to be prepared,
cooked and produced.
Equipment sizes can be selected by:
 Calculating weight
 Calculating volume
 Assessing production and recipe requirements
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QUESTION/ACTIVITY
6. How can the correct sized equipment be selected for the production of terrines and pates?
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Safely assemble and ensure cleanliness of equipment before use
All equipment that is to be used as a part of the pate and terrine production will need to be safely
assembled and clean before use to maintain required personal and food safety needs.
Safely assemble equipment before use

Some equipment items may need to be assembled before use; this includes:
 Spring form trays
 Blenders
 Mixers
 Slicers
All equipment should be assembled according to the manufacturer’s instructions by:
 Reading the instructions
 Identifying all components
 Checking for damage
 Putting together in correct sequence
 Assessing the accuracy of the assembly
Ensure the cleanliness of equipment before use

Only clean and hygienic equipment may be used to produce pates and terrines and so all equipment
items will need to be checked and cleaned if required before use.
Check the cleanliness of equipment using visual inspection.
If issues with cleanliness are identified, then equipment will need to be:
 Disassembled
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 Cleaned
 Sanitised
 Dried
QUESTION/ACTIVITY
7. List the basic steps required to assemble equipment items for pate and terrine production.
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Use equipment safely and hygienically according to manufacturer
instructions
All equipment items that are used to produce pates and terrines will need to be used safely and
hygienically according to the manufacturer’s instructions.
Assess manufacturer’s instructions

The manufacturer’s instructions for the equipment items to be used in production should be
assessed so that safe and hygienic use instructions can be identified.
Manufacturer’s instructions will contain a range of information that can be used to guide equipment
use such as:
 Operating characteristics
 Assembly instructions
 Cleaning instructions
 Safe use parameters
 Trouble shooting
Safe use tips for equipment use

There are a range of actions that can be completed to ensure safe equipment use and these include:
 Only use as per intended design
 Use within capacity
 Assemble correctly
 Apply safe manual handling techniques
 Apply electrical safety techniques (avoiding water and frayed cords)
 Using in a routine and controlled manner
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Hygiene tips for equipment use
There are a range of tips that can be applied to ensure that equipment use will be hygienic and these
include:
 Manage effective personal safety
 Clean before and after use
 Use gloves or PPE as required
 Observe danger temperature timing
Equipment used to produce pâtés and terrines:

There is a range of equipment that is used to produce pates and terrines and it is important for
cooks to understand the following about them.
Care and maintenance

Care and maintenance refers to the cleaning or other maintenance tasks that need to be completed
to make sure that the items are in optimal condition and are ready to be used to complete tasks.
Essential features and functions

The essential features and functions of the equipment refer to the characteristics of the item and
what it can be used for.
Common equipment care, maintenance, features and functions are explained in the table below:
Equipment item Essential features and Clare and maintenance

functions
Industrial oven An industrial oven is a large After each use it is important
size oven that produced fan or to wipe out the crumbs and
convection heat and may have wipe the surfaces of the oven
steam inputs. so that debris is not
accumulating. Periodically the
In many cases these days oven will need to be deep
ovens are computerised. cleaned with industrial
chemicals to make sure that it
Functions to heat food to cook remains in an appropriate
for braising, baking and other condition.
convection methods.
Industrial mixer and A large sized mixing device After each use it is important
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attachments with several attachments and to wash and dry all bowls and
a bowl. Can be used to mix attachments and to make sure
different ingredients for pates, that any excess flour is wiped
sauces and pastries. and swept from the area.
Periodically the base and body
will need to be soaped down
to make sure that debris build
up does not occur.
Blender A blender is a jug like device After each use it is important
with a blade attachment for to wash and dry all
mixing into a fine paste. attachments and to make sure
that any excess flour is wiped
Blenders can be used to make and swept from the area.
smooth pastes and emulsify Periodically the base and body
ingredients as required. will need to be soaped down
to make sure that debris build
up does not occur.
Will have a jug, lid and control
panel that operates the blade.
Stick blender A motorised blender blade on Items should be wiped or
a stick with a motor control at soaped down depending on
one end. Stick blenders can be the manufacturer’s
used to mix pastes when the instructions that apply. It will
amount is too large for a need to be sanitised and dried
conventional blender. after each use.
Dry ingredients storage Large containers with sealed These will need to be wiped
containers lids for storage. down on the outside to make
sure they stay pest free and
hygienic. When empty they
should be washed and
sanitised before refilling the
item.
Industrial baking tins and Large metal tins and trays for Wash with soap and hot water
trays obtaining form in baking. and dry in the oven.
Knives Sharp metal blades with a Knives should be washed and
handle for holding. Knives can sanitised according to
be used to cut the ingredients workplace policies and
required for pate and terrine procedures. Knives will need to
mise en place. be sharpened using a stone
and honing steel and the
handles will need to be oiled if
they are wooden.
Scrapers Scrapers are plastic items that Scrapers should be washed
will be used to make sure all of and sanitised according to
the mixed ingredients are workplace policies and
removed from the container. procedures.
Mesh sieve Sieves have a handle and fine Washed and sanitised after
mesh that aids handling, these each use.
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can be used to push
ingredients through to ensure
a fine paste.
Safe operational practices using essential functions and features of equipment used to produce
pâtés and terrines
It is important to be aware of the safe operational practices that should be completed using the
essential features and functions of equipment when producing pates and terrines; some examples of
these are explained in the table below.
The essential features and functions of the equipment will serve two main purposes:
 Conducting the action that the item is designed to complete, e.g. An oven will heat to cook
food.
 Ensuring the safety of personnel during use. E.g., A vegetable slicer will have a hand guard.
Equipment item Safe operational practices using essential

features and functions of the equipment.
Oven Handle using heat protective PPE when
handling hot foods and items
Stand aside when opening the door
Set to correct heat
Slicer Use anti-cut gloves when using the slicer
Use the slicer hand cut
Knife Use anti-cut gloves
Hold the handle behind the keel for safety
Blender Only fill in to correct amount
Keep the lid on when turned on
Do not put hands or utensils into the opening
when connected to the blender body
Peeler Hold correctly to avoid injury
Peel away from self to avoid injury
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QUESTION/ACTIVITY
8. List three (3) safe practices that can be completed when using a blender.
9. Give a tip for safe and hygienic use of equipment.
10. Explain the essential features and function of an equipment item used to produce pates and
terrines.
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Topic 3 - Portion and prepare
ingredients
Sort and assemble ingredients according to food production sequencing
All ingredients that are to be used to produce pates and terrines will need to be sorted and
assembled according to food production sequencing.
Identify sequencing requirements of the food production process

The sequencing of the food production process refers to the order in which the ingredients will need
to be used to complete each of the mise en plus, cooking and presentation activities.
The sequencing requirements of the food production process can be identified by assessing:
 Standard recipes: Standard recipes will contain information that can be used to determine
which ingredients will need to be used first and which ingredients should be grouped
together.
 Food production requirements information: Food production information can be used to

determine the order that each phase of production will be completed in and the ingredients
that will be needed for each one.
 Equipment capacities: Equipment capacity will determine the number of phases that will
need to be completed in each production stage. Ingredients can be grouped based on when
they will be processes as a part of the food production requirements.
Sort and assemble ingredients for production

The ingredients will need to be sorted and assembled according to the production sequence that will
be completed.
The sorting and assembling of ingredients involves:
 Grouping the ingredients into groups as they will be used
 Washing opening, measuring and preparing ingredients to be used
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Once sorting and assembly is complete all of the items should be double checked against standard
recipe and production requirements to make sure that accurate preparation has been completed.
Mise en place requirements for pâtés and terrines

Mise en place requirements for pates and terrines involve the items that will need to be completed
to prepare for the completion of cooking phases of the project.
Mise en place requirements include:
 Washing and checking vegetables for cleanliness
 Use of chef cuts to shape vegetables for cooking
 Slicing of garnishes
 Slicing of meats for mould lining
 Preparation of tracklements
 Cleaning of meats
 Blending of ingredients
 Weighing ingredients
It is important to make sure that these actions are completed according to the requirements of the
standard recipe that they apply to.
QUESTION/ACTIVITY
11. List three (3) mise en place requirements that apply to the production of pates and terrines.
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12. How can production sequencing requirements be identified?
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Weigh and measure ingredients according to recipe
All ingredients should be weighed and measured to ensure that they are ready for production, this
should be completed according to the requirements of the recipe.
Assess ingredient weights and volumes as per the standard recipe

The standard recipe will state all ingredient weights and volumes that are required to prepare the
ingredients for production.
These may need to be:
 Added together to produce more than one instance of a standard recipe at a time
 Converted to metric
Conversions can be completed using conversion tables:
Teaspoon and Tablespoon Measures
Dash or pinch = less than 1/8 teaspoon
1 1/2
= 1/2 tablespoon
teaspoons
3 teaspoons = 1 tablespoon; 1/2 fluid ounce
4 1/2
= 1 1/2 tablespoons
teaspoons
2 tablespoons = 1/8 cup; 1 fluid ounce
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4 tablespoons = 1/4 cup; 2 fluid ounces
1 cup; 8 fluid ounces; 1/2

16 tablespoons =
pint
Cup Measures
1/8
= 2 tablespoons; 1 fluid ounce
cup
1/4
= 4 tablespoons; 2 fluid ounces
cup
1/3
= 5 tablespoons plus 1 teaspoon
cup
1/2
cup
2/3
= 10 tablespoons plus 2 teaspoons
cup
3/4
cup
7/8 = 3/4 cup plus 2 tablespoons
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cup
16 tablespoons; 8 fluid ounces; 1/2

1 cup =
pint
2 cups = 1 pint; 16 fluid ounces
4 cups = 2 pints; 1 quart; 32 fluid ounces
Metric Conversions
1 milliliter = 1/5 teaspoon
5 milliliters = 1 teaspoon
15 milliliters = 1 tablespoon
60 milliliters = 1/4 cup; 2 fluid ounces
80 milliliters = 1/3 cup
125
= 1/2 cup; 4 fluid ounces
milliliters
160
= 2/3 cup
milliliters
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180
= 3/4 cup; 6 fluid ounces
milliliters
250
= 1 cup; 8 fluid ounces
milliliters
375
= 1-1/2 cups; 12 fluid ounces
milliliters
500
= 2 cups; 16 fluid ounces; 1 pint
milliliters
700
= 3 cups
milliliters
950 4 cups; 32 fluid ounces; 1

=
milliliters quart
1 liter = 33.8 fluid ounces
Metric Weight Conversions

Every 28 grams makes an ounce, and just over 450 grams makes a pound. Keep in mind that this
refers to weight, not fluid ounces (which are a measurement of volume).
 1 gram = .035 ounces
 100 grams = 3.5 ounces
 500 grams = 17.6 ounces; 1.1 pounds
 1 kilogram = 35 ounces; 2.2 pounds
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Measuring and weighing ingredients

When measuring and weighing ingredients it is important to make sure:
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 Measuring tools are clean and dry
 Measures are taken as per the instructions of the recipe
 Scales are set to tare before use
 Food safety and hygiene requirements are complied with
QUESTION/ACTIVITY
13. List three (3) tips for taking measurements or weights.
Minimise waste to maximise profitability of food items prepared

Throughout the completion of the cooking process waste should be minimised to maximise the
profitability of the food items prepared.
How waste impacts food profitability

All food items that are to be used in the production of pates and terrines will need to be purchased.
The standard recipes and food costing that are developed using them will be based on the specific
amount of ingredients that are required by the recipe.
If additional ingredients need to be purchased and used to create the pates and terrines due to
wastage this will result in a higher than planned food cost for the items. This will mean that the pate
and terrine production will be less profitable.
When working in an organisation that is profitable personnel will have opportunities for growth and
job security. It is in the best interests of all parties to take steps to ensure the profitability of the
organisation.
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Minimising waste while preparing food items
During the completion of all food production activities waste should be actively minimised.
Waste can be minimised by:
 Double checking recipe requirements
 Using timers when cooking
 Handling food hygienically
 Storing food at correct temperatures
 Practising effective stock rotation
 Re-working leftovers and by products
Waste minimisation activities should be continuously completed and any wastage that does occur
should be recorded so that it is able to be tracked.
QUESTION/ACTIVITY
14. List three (3) waste minimisation techniques that can be applied.
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Topic 4 - Prepare pâtés and terrines
Prepare and line moulds for pâtés and terrines using suitable ingredients
Mould for pates and terrines will need to be prepared and lined using suitable ingredients as a part
of the production schedule.
Ingredients for lining pate and terrine moulds

The moulds that are used to provide the shape and form to the pate or terrine that will be prepared
will need to be lined with suitable ingredients.
Standard recipes will specify the required ingredients, and this should be assessed to identify types
and preparation requirements that apply.
Common linings for pate and terrine moulds include:
 Fat back
 Pastry dough
 Salted port
 Bacon
 Ham
 Blanched, shocked and dried leek leaves
 Blanched, shocked and dried spinach leaves
Prepare and line moulds

Moulds will need to be prepared by washing and drying the items to make sure that they are
hygienic and ready for the pate or mould.
Line the mould by:
 Preparing the ingredients according to the recipe
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 Placing over the inside of the mould with no gaps
QUESTION/ACTIVITY
15. List three (3) ingredients that are commonly used to mould pate and terrine moulds.
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Prepare and use binding agents and processes required for preparation of
basic farcemeat
Binding agents and processes will need to be used in the preparation of basic farcemeat that will be
used in pates and terrines.
Farcemeat for pates and terrines

Farcemeat for pates and terrines is a mixture of lean meats and fats that are ground together and
bound and spiced.
There are many different variations and common ingredients included:
 Offal
 Lean muscle meats
 Animal fats
 Spices
 Oils
 Butters
 Creams
When preparing farcemeat for pates and terrines it is important to:
 Maintain appropriate hygiene
 Identify all recipe requirements
 Follow all recipe steps
Common preparation steps include:
 Cooking all ingredients
 Adding binding ingredients such as fats and gelatine
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 Blending and sieving the items
 Spicing and seasoning
QUESTION/ACTIVITY
16. What is farcemeat?
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Prepare pastries suitable for pâté en croute using appropriate handling
techniques
Pastries that are suitable for use in pate en croute will need to be prepared using appropriate
handling techniques.
Pate en croute
Pate en croute is an English style terrine which consists of a water based pastry filled mould, filled
with spices farcemeat and then cooked and served cool.
Recipe for pate en croute:
Ingredients
HOT WATER CRUST PASTRY
 2.2kg plain flour
 800g of lard
 880ml of water
 4 eggs
PIE MIX
 800g of pork shoulder, coarsely minced (ask your butcher)
 325g of smoked pancetta, finely diced
 200g of pork loin, finely diced
 1/2 lobe of foie gras, deviened
 1/2 bunch of sage, leaves picked and finely chopped
 30g of garlic cloves, finely chopped
 1 pinch of pink salt, (the curing kind, not the Himalayan one)
 1 pinch of ground white pepper
 1 egg, beaten with a pinch of salt for egg wash
PIE JELLY
 700ml of beef tea (see recipe description), or best-quality beef stock
 14 bronze gelatine leaves
Equipment
 Thermometer
 Terrine mould
Method
To make the pastry, bring the water and lard up to the boil then pour into the flour and mix. Add in
the eggs and, once cool enough to handle, knead for 5 minutes
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 800g of lard
 880ml of water
 2.2kg plain flour
 4 eggs
Take a third of the dough and set it aside (this will be for the lid). Roll out the remaining two-thirds
of dough into a sheet around 5mm thick and leave to cool. Separately roll out the dough for the lid
to the same thickness
Place the minced pork shoulder in a bowl along with the diced pancetta and loin, chopped garlic
and sage and mix thoroughly. Season with pink salt and white pepper and fry off a small amount
to check the seasoning. Chop the foie gras into neat cubes, then gently fold it into the mixture
 800g of pork shoulder, coarsely minced (ask your butcher)

 325g of smoked pancetta, finely diced
 200g of pork loin, finely diced
 30g of garlic cloves, finely chopped
 1/2 bunch of sage, leaves picked and finely chopped
 1/2 lobe of foie gras, deviened
 pink salt
 ground white pepper
Line a 30cm terrine mould with the bigger sheet of pastry and fill with the pie mix. Top the terrine
with the pastry lid and seal by trimming the lid and the overhang, then rolling the sides neatly
back onto the top of the pie
Preheat an oven to 200ºC/gas mark 6
Make five holes at either end of the lid. Make little funnels out of tin foil and place them into each
of the holes. Egg wash the rest of the pie. Bake for 20 minutes, then reduce the temperature to
180ºC/gas mark 4 and continue cooking until the internal temperature reads 65ºC. Leave to cool,
then place in the fridge to chill completely
 1 egg, beaten with a pinch of salt
Once the pie has chilled, make the jelly. Soak the gelatine leaves in cold water for 5 minutes and
heat the beef tea (or stock) until just below simmering. Squeeze the gelatine leaves to drain, then
stir them into the liquid until dissolved. Transfer to a jug and carefully pour the jelly into the pie
(using the funnels to help you) until it reaches the top of the pie. Remove the funnels and return
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the pie to the fridge to set. When ready to serve, slice with a serrated knife and enjoy at room
temperature with cornichons and mustard
Appropriate handling techniques for water based pastry

There are a range of appropriate handling techniques which can be used for water based pastry and
these include:
 Kneading: Kneading is a process where the gluten strands of the flour are worked to increase
the strength of the pastry once the ingredients are combined. Kneading can be completed
by turning the dough out onto a floured surface and then applying pressure with the heels of
the hands in a circular motion for a few minutes.
 Rolling: Once kneaded the dough will need to be rolled to around 3 mm and on a floured
surface.
 Shaping and cutting: The kneaded and rolled pastry will need to be placed into the mould
and then shaped to enable neat presentation and to encapsulate the farcemeat
appropriately.
QUESTION/ACTIVITY
17. Explain an appropriate handling technique for water pastry in your own words.
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Follow standard recipes and make food quality adjustments within scope of
responsibility
Standard recipes will need to be followed and food quality adjustments will need to be made within
the scope of own responsibility.
Follow standard recipes

Standard recipes will need to be followed to achieve required cost and yield outcomes. Standard
recipes will have been tested and approved by the organisation and will demonstrate how an item
should be prepared.
When following standard recipes it is important to:
 Read the recipe completely before starting
 Clarify any unknown instructions or requirements
 Check all equipment and ingredients are available
 Follow the instructions in order
 Apply suitable hygiene practices
 Apply suitable industry standards
 Monitor cooking and compare against the standard recipe for accuracy
Make food quality adjustments within scope of responsibility

Food quality adjustments will need to be made within the scope of responsibility.
It is within the scope of responsibility for a cook to make the following quality adjustments to:
 Cooking times
 Seasoning
 Flavouring
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These adjustments should be applied to ensure that the end product outcomes are within
specification.
QUESTION/ACTIVITY
18. List three (3) food quality adjustments that are within a cooks scope of responsibility.
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Topic 5 - Present pâtés and terrines
Prepare pâtés and terrines for presentation, using garnishes and other
decorations according to standard recipe
Pates and terrines will need to be prepared for presentation using garnishes and other decorations
as per the requirements of the standard recipe.
Garnishes and decorations for pates and terrines

Garnishes and decorations for pates and terrines refer to the items that will be used to enhance the
appearance of the completed items. The standard recipe will outline the specific garnishes and
decorations that should be applied and the methods that will need to be completed to achieve this.
Example garnished and decorations for a range of pates and terrines:
Garnished and decorations will need to be matched with the other ingredients in the dish as well as
the level of formality that should be applied.
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Common garnished and decorations include:
 Chiffonade herbs and vegetables
 Candied fruit
 Nuts
 Spices
 Dried fruits
 Clarified butter
 Glaze
 Jellies
QUESTION/ACTIVITY
19. Give three (3) examples of a garnish or decoration that could be used on pates and terrines.
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Visually evaluate dish and adjust presentation as required
Once the presentation and garnishing elements have been applied to the pate or terrine, the item
should be visually evaluated and then adjusted as required to ensure that final specifications can be
met.
Visually evaluate the dish

All completed items should be visually evaluated to identify faults in presentation.
Visual evaluation should assess:
 Consistency with specifications
 Consistency with historical and cultural influences
 Colour
 Contrast
 Neatness
 Symmetry
 Overall design
Adjust presentation as required

If any anomalies exist with the presentation then adjustments should be made to bring the item into
specification.
Presentation will need to be adjusted by:
 Adding or removing garnished and decorations
 Adjusting the placement of the items
 Cleaning the plate
 Altering the decorations that are used
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When making adjustments it is important to ensure that all changes will improve the quality of the
final products.
Plating methods for practicality of service and customer consumption

It is important to consider plating to ensure practicality of service and customer consumption, this
means that the service should be easy to complete according to required quality and efficiency
standards and the item should be presented in a way that makes it easy to eat.
Plating methods for practicality of service include those that are:
 Pre-portioned this should be sliced of terrine or individual pate moulds
 The garnished and decorations should be largely incorporated into the final product, but
simple toppings can be put on as well as tracklements
Plating methods for practicality of customer consumption should consider:
 Mould type: The mould type should be practical in shape that ensures that the item is able
to be accessed and consumed by the customer.
 Utensils provided: It is important to make sure that suitable utensils are provided so that the
customer is able to consume the item with ease.
 Accompaniments: Suitable accompaniments such as bread, crackers and other items to be

eaten with the item should be off the correct strength and volume to make consumption
pleasurable and practical.
QUESTION/ACTIVITY
20. List three (3) considerations that should be made in relation to plating for practicality.
RTO Code: 41297 ABN: 28 130 302 000 | ACN: 130 302 000
21. List three (3) factors that should be included in the visual inspection of completed items.
Store pâtés and terrines in appropriate environmental conditions

Once completed all pates and terrines will need to be stored in appropriate environmental
conditions.
Appropriate environmental conditions for storing pâtés and terrines to:

The appropriate environmental conditions for storing pates and terrines will ensure both food safety
and the optimisation of the shelf life of the products.
Ensure food safety:

Food safety must be ensured during the completion of food storage activities. This can be achieved
by effectively managing the items in the following headings.
Cooking and cooling processes

Cooking and cooling processes must be appropriate for the food type and must ensure that the food
item is not in the danger zone (between 5 and 60 degrees) for longer than 20 minutes during
preparation and then 2 hours during cooling.
During cooking ensure that the items are taken above the danger zone quickly.
Timeframes and temperatures

There are a range of timeframes and temperatures that should be observed and considered when
storing pates and terrines for food safety and these are explained in the table below:
Temperature Time
0-5 degrees in the fridge 5 days
-18 in the freezer 3 months
RTO Code: 41297 ABN: 28 130 302 000 | ACN: 130 302 000
Optimise shelf life
The correct environmental storage conditions for the pate or terrine will ensure food safety is
maintained but should also optimise shelf life.
Cooler temperatures will slow down food spoilage and so fridges should be set low. A moderate
humidity environment will also assist in the optimisation of shelf life.
QUESTION/ACTIVITY
22. What conditions will optimise the shelf life of pates and terrines?
RTO Code: 41297 ABN: 28 130 302 000 | ACN: 130 302 000
Clean work area and dispose of or store surplus and re-usable by-products
according to organisational procedures, environmental considerations, and
cost-reduction initiatives.
The work area will need to be cleaned and any surplus or re-useable by products will need to be
stored according to organisational procedures, environmental considerations and cost-reduction
initiatives.
Clean the work area and dispose of surplus stock that is not able to be re-used
The work area that was used to create pates and terrines will need to be cleaned according to
hygiene and industry standards.
Activities that will need to be completed include:
 Cleaning and storing all equipment used
 Removing all waste and disposing of it safely
 Wiping all surfaces so they are free from debris
 Sanitising and drying all surfaces
Any items that are unable to be re-used will need to be disposed of and this should involve:
 Sorting
 Placing in hygienic containers
 Organising pick up
Store surplus and re-usable products

Surplus items are items that are left over once the ingredient amounts have been allocated to the
recipe. Re-usable by products are items that can be re-used to create other items.
These items will need to be stored according to:
RTO Code: 41297 ABN: 28 130 302 000 | ACN: 130 302 000
 Organisational procedures: Organisational procedures are the step by step instructions that
explain the way that the work needs to be completed. Organisational procedures for storage
of items may explain location, labelling and types of containers that should be used.
 Environmental considerations: The environmental considerations refer to the physical areas

that items are stored in. The environmental conditions should be hygienic and of the correct
temperature according to the storage area type.
 Cost-reduction initiatives: Cost reduction activities are those that are used to minimise
wastage and maximise the amount of profit that can be derived from the creation of pates
and terrines. Cost reduction activities involve storage to avoid wastage and reuse of surplus
and by products to make other items.
QUESTION/ACTIVITY
23. List three (3) activities that should be completed as a part of cleaning.
RTO Code: 41297 ABN: 28 130 302 000 | ACN: 130 302 000
Summary
Now that you have completed this unit, you should have the skills and knowledge to produce pâtés
and terrines from standard recipes.
If you have any questions about this resource, please ask your trainer. They will be only too happy to
assist you when required.
RTO Code: 41297 ABN: 28 130 302 000 | ACN: 130 302 000
References
Websites
Taste of home. “Cooking measurement conversion.” (n.d.) Web. 9 Jan. 2023
https://www.tasteofhome.com/article/cooking-measurement-conversion/
Great British Chefs. “Pate en croute recipe.” (n.d.) Web. 9 Jan. 2023
https://www.greatbritishchefs.com/recipes/pate-en-croute-recipe
SBS. “Ingredients french.” (n.d.) Web. 9 Jan. 2023

https://www.sbs.com.au/food/article/2013/05/07/key-ingredients-french
Cottage delight. “Pate.” (n.d.) Web. 9 Jan. 2023 https://www.cottagedelight.co.uk/blog/pate/
Images
The culinary pro. “Garnishes.” (n.d.) Web. 9 Jan. 2023 https://www.theculinarypro.com/garnishes-
for-pt
RTO Code: 41297 ABN: 28 130 302 000 | ACN: 130 302 000

Student Learner Guide SITHCCC039

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Student Learner Guide SITHCCC039

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SITHCCC039

Produces pates and terrines

Student Learner Guide

ABOUT THIS RESOURCE_______________________________________________________________________3

ELEMENTS AND PERFORMANCE CRITERIA_______________________________________________________6

PERFORMANCE AND KNOWLEDGE EVIDENCE____________________________________________________9

TOPIC 1 - SELECT INGREDIENTS_______________________________________________________________16

CONFIRM FOOD PRODUCTION REQUIREMENTS FROM STANDARD RECIPES_____________________________________16

TOPIC 2 - SELECT, PREPARE AND USE EQUIPMENT________________________________________________30

SELECT TYPE AND SIZE OF EQUIPMENT SUITABLE TO REQUIREMENTS_________________________________________30

TOPIC 3 - PORTION AND PREPARE INGREDIENTS_________________________________________________39

SORT AND ASSEMBLE INGREDIENTS ACCORDING TO FOOD PRODUCTION SEQUENCING_____________________________39

TOPIC 4 - PREPARE PÂTÉS AND TERRINES_______________________________________________________48

TOPIC 5 - PRESENT PÂTÉS AND TERRINES_______________________________________________________57

About This Resource

You are going to be assessed for:

 The foundation skills required to perform the job role

 Your ability to apply your learning to the workplace

Your assessment may be conducted through a combination of the following methods:

 Observation of practical tasks

 Short answer questions

 Third Party Reports

1.2. Calculate ingredient amounts according to requirements.

1.3. Identify and select ingredients from stores according to recipe,

2.3. Use equipment safely and hygienically according to manufacturer

3.2. Weigh and measure ingredients according to recipe.

3.3. Minimise waste to maximise profitability of food items prepared.

4.3. Prepare pastries suitable for pâté en croute using appropriate

4.4. Follow standard recipes and make food quality adjustments

5.2. Visually evaluate dish and adjust presentation as required.

5.3. Store pâtés and terrines in appropriate environmental

Reading skills to:  locate information in standard recipes to determine food

Numeracy skills to:  determine cooking times and temperatures.

 adjust taste, texture, and appearance of food products

Self-management skills to:  manage own speed, timing, and productivity.

 produce pâtés or terrines using each of the following at least once:

o within commercial time constraints

o responding to at least one special customer request.

o variety of classical and contemporary pâtés and terrines

 characteristics of pâtés and terrines:

 tracklements used for pates and terrines

o essential features and functions

 mise en place requirements for pâtés and terrines

 cooking and cooling processes

Skills must be demonstrated in an operational commercial kitchen. This can be:

 a simulated industry environment, such as an industry-realistic training kitchen servicing

Assessment must ensure access to:

 fixtures and large equipment:

o commercial grade work benches (1.5 m per person)

o commercial oven with trays (one per two persons)

o commercial refrigeration facilities:

o designated storage areas for dry goods and perishables

o gas, electric or induction stove top (two burners per person)

o baking sheets and trays

o containers for hot and cold food

o forms and moulds

o knife sharpening equipment:

 portion control scoops

o pans and pots for small and large production:

 stainless steel, cast iron and non-stick fry pans

 cutlery and serving utensils

 strainers and chinois

 food safe gloves