ACF Garde Manger and Charcuterie Questions and Answers Flashcards

A galantine differs from a ballotine primarily because a galantine is:

Answer: Served cold and made from deboned poultry stuffed and poached

A galantine is a cold preparation made from deboned poultry stuffed with forcemeat, poached in stock, and served cold in aspic.

What is the purpose of the 'flushing' step when stuffing sausage casings?

Answer: To remove salt and check casing integrity before filling

Flushing natural casings with water removes excess salt used in preservation and reveals any tears or holes before stuffing.

Which fat is most commonly used as the barding fat wrapped around lean roasts to prevent them from drying out?

Answer: Fatback

Fatback, the firm fat from a pig's back, is the classic choice for barding lean cuts because of its mild flavor and high fat content.

In garde manger, what is a 'liner' in relation to pâté en croûte?

Answer: The pastry dough that lines the mold before filling

In pâté en croûte, the liner refers to the pastry dough pressed into the mold that fully encases the forcemeat filling.

What is the key characteristic of a mousseline forcemeat compared to other forcemeat styles?

Answer: It is the lightest and most delicate, made with cream and eggs

Mousseline forcemeat is the lightest style, made by emulsifying lean meat or fish with cream and eggs for an airy, delicate texture.

Which smoking method is used to add flavor without cooking the product, keeping the temperature below 85°F (29°C)?

Answer: Cold smoking

Cold smoking flavors products at temperatures below 85°F (29°C), imparting smoke flavor without cooking the food.