TERRINES, PATES, GALANTINES, AND ROULADES

WHAT IS FORCEMEATS
A forcemeat is a lean meat and emulsion that is established when the ingredients are processed together by grinding, sieving, and pureeing. Forcemeat may have a smooth consistency or may be heavily textured and coarse.

Forcemeat may be used :

• quenelles, sausages pate, terrines, roulade, galantine, stuffing.

4 Basic Forcemeat Style

1. Straight Forcemeat : combine pork and pork fat with a dominant meat in equal parts, through a process of progressive grinding and emulsification. The meat and fat are cut into cubes, seasoned, cured, rested, ground, and processed.
2. Country-Style Forcemeat : rather course in texture. They are traditionally made from pork and pork fat, often with a percentage of liver and other garnish ingredients.
3. In Gratin Forcemeat : some portion of the dominant meat is sauteed and cooled before it is ground. The term gratin means "browned".
4. Mousseline : a very light forcemeat, is based on tender, lean white meats such as veal, poultry, fish, or shellfish. The inclusion of cream and eggs gives mousselines their characteristic light texture and consistency.

Preparation of Forcemeat

1. Main Ingredient : Pork; fish such as pike, trout, or salmon; seafood such as shrimp and scallops; game meats such as venison, boar, or rabbit; poultry and games birds; poultry, game, veal, and pork livers.(To prepare the meat and fatback for a forcemeat, it should first be trimmed of any gristle, sinew, or skin. The meat is then cut into dice, so it can drop easily through the feed tube of a grinder or be quickly processed to a paste in food processor.)
2. Salt and Seasonings :Salt plays important role in producing good forcemeat. Seaning or marinating meat prior to grinding will further enhance its flavor.
3. Secondary Binders : Eggs, nonfat dairy milk powder, and panadas. Panadas are made from starchy items- well-cooked, pureed, rice or potatoes, bread soaked in milk, or pate a choux.
4. Garnish Ingredients : Traditional garnishes include poultry breast, pork, beef, veal, or lamb tenderloin portions, nuts, mushrooms, truffles, and dice fois gras. Add garnishes to a forcemeat in two ways, either internal or random garnishes.
5. Making Forcemeat : chill ingredient, chill equiment (4c)

YEAST DOUGH PRODUCTION

12 BASIC STEP IN THE PRODUCTION OF YEAST BREADS

1. Scaling ingredients

2. Mixing

- Straight Dough Method

•  Mix all the ingredient
• Fresh yeast         : mix 2x weight in water
• Active dry yeast : mix 4x weight in water

- Modified Straight Dough Method :

• Blend fat, sugar, egg and flavoring first
• Soften the yeast in liquid
• Add the liquid
• Add flour and yeast

- Sponge Method

• Combine part of liquid or all liquid, all yeast and part of flour and sugar. mix into thick batter or soft dough. let ferment until double in bulk
• Fold and add the rest of the flour and remaining ingredients.

3. Bulk fermentation

4. Folding and punching 

- To expel carbon dioxide in the dough

5. Scaling or portioning of dough

6. Rounding

7. Benching, bench proofing/ intermediate proofing

8. Make up and panning

9. Proofing

- French bread : long proof

- Rich dough   : under proof

10. Baking

- Large units bake low temperature rather than small rolls

- Rich dough and sweet dough baked lower temperature because fat, sugar, and milk contain make them brown faster.

- French bread no added sugar baked at high temperature. Steam injected to oven for hard crusted bread and rye bread for 10 minute.

• Lean bread    : 205c - 220c
• French bread : 220c - 245c
• Rich product : 175c -205c

11. Cooling

- Soft crust brush with melted shortening or butter before cooling

12. Storing

BREAD SHAPE

WHAT DO YOU KNOW ABOUT SANDWICHES?

HISTORY OF SANDWICHES (according to Oxford University Press)

1st Century BC A famous rabbi, Hillel the Elder, made the first recorded sandwich. He mixed some nuts, apples, and spices with some wine, and put it between two matzohs (pieces of flat bread).

6th – 16th Century People used bread as plates. They put meat and vegetables onto some bread and ate with their fingers. These were the first open sandwiches, and they called them ‘trenchers’.

18th Century The name ‘sandwich’ first appeared. An Englishman, John Montague (1718–1792), the Fourth Earl of *Sandwich, liked to eat and gamble at London’s Beef Steak Club. Sometimes he stayed 24 hours at the gaming table. He was hungry, but he didn’t want to stop gambling, so the chefs from the club put some beef between two pieces of bread, and he ate while he gambled. This new meal became very fashionable with other men in the club, and they called it the ‘sandwich’ after the Earl. * Sandwich is a town in the South of England.

19th Century An American writer, Eliza Leslie, introduced sandwiches to America. In 1837, she wrote a cookbook, ‘Directions for Cookery’. In it she had a recipe for ham sandwiches: ‘Cut some thin slices of bread and ham. Butter the bread and put the ham between two slices with some mustard. Eat for lunch or supper.’ Americans loved them. 20th – 21st Century Sandwiches became very popular indeed. They were easy to make and they were a wonderful, cheap, portable meal for workers and school children.

TYPE OF SANDWICHES

1. Cold sandwiches
2. Hot sandwiches, including grilled sandwiches
3. Finger and tea sandwiches

SANDWICHES ELEMENTS

1. Bread
2. Spread
3. Fillings
4. Garnishing

PRESENTATION STYLES

1. Closed sandwiches
2. Club sandwiches
3. Open-faced sandwiches
4. Straight-edged shape

13 SANDWICHES FROM ALL AROUND THE WORLD