Cold cuts:

 Farci: Stuffed, especially with finely ground meat: mushrooms farci

 Terrines: Terrine is a French forcemeat loaf that is served at room temperature. Forcemeat is
meat that is ground or finely chopped. Terrine also refers to the covered, glazed earthenware
cooking dish used to cook the terrine meatloaf.The meat mixture is placed into the covered
terrine and the dish is placed into a hot water bath called a bain-marie. A bain-marie uses very
hot, but not boiling, water so that the heat is evenly distributed throughout the terrine cooking
dish and the different meats cook without browning. A flavorful jelly forms in the dish after the
terrine cools.

 Pate: As defined by the French, a pate is prepared by enclosing of meat, fish or any other paste
in a pastry case. The term pate literally means "a paste." This term also describes any
preparation put into an earthenware dish that has been lined with thin layers of fat and then
baked in an oven. Though the correct term for these types of dishes is "terrines" but in common
usage the term pate is also applied to them

 Types Of Pate:
Pate En Terrine
Pate En Croute
Pate Campagne (Without Crust)
Pate Maison
Pate De Foie Gras

 Pate En Terrine: Pate cooked in a terrine (or other mold), often lined with fat, in which case
it is known as pâté en terrine. Traditionally, a forcemeat mixture cooked and served in a terrine is
called a terrine, but when it is unmolded it becomes pâté. It can be cooked as, and in, a, terrine
and be called for the vessel, but this has no influence on the end product.

 Pate En Croute: In French or Belgian cuisine, pâté may be cooked in a crust as pie or loaf, in
which case it is called pâté en croûte

 Pate Campagne: A pâté de campagne, or country terrine, is a rustic preparation, slightly

more refined than a pâté grandmère mainly in that it uses only a small amount of liver—liver is a
seasoning device here rather than the dominant flavour.

 Pate De Foie Gras: Foie gras (pronounced /fwɑːˈgrɑː/ in English; French for "fat liver") is "the
liver of a duck or a goose that has been specially fattened by gavage" (as defined by French
law[1]). Foie gras is one of the most popular and well-known delicacies in French cuisine and its
flavour is described as rich, buttery, and delicate, unlike that of a regular duck or goose liver. Foie
 gras can be sold whole, or prepared into mousse, parfait, or pâté (the lowest quality), and is
typically served as an accompaniment to another food item, such as toast or steak.

 Galantine: A Galantine is a French dish of boned stuffed meat, most commonly poultry or fish,
that is poached and served cold, coated with aspic. Galantines are often stuffed with forcemeat,
and pressed into a cylindrical shape. Since deboning poultry is difficult and time-consuming, this
is a rather elaborate dish, which is often lavishly decorated.

 Ballotine: They are usually made from boned poultry legs .A ballotine is usually rolled or
sewn into a cushion shape. it is poached or braised to serve hot in a sauce made from cooking
liquid. Ballotins like galantines are also stuffed with forcemeat and other ingredients.

 Mousse: A molded dish containing meat, fish, or shellfish combined with whipped cream and
gelatin.

 Types Of Mousse:

 There Are 2 Types Of Mousse:

 The first is made with a puree of raw ingredient, eggs and heavy cream which is made in such a
way that when the mousse is cooked, it should be very light. This mousse can be consumed hot
or cold.

 The second kind of mousse is made with a puree of cooked ingredient mixed with a cold sauce
(i.e. Veloute), dissolved gelatin, and whipped heavy cream. This mousse is simply chilled to "set"
the gelatin before serving.

 Mousseline: Any sauce to which whipped cream or beaten egg whites have been added just
prior to serving to give it a light, airy consistency.

 Mousseline sauce is hollandaise blended with whipped cream.

 An aspic containing whipped cream

 Quenelle: A quenelle is mixture of creamed fish, chicken, or meat, sometimes combined with
breadcrumbs, with a light egg binding [1] It is usually poached. Formerly, quenelles were often
used as a garnish in haute cuisine; today, they are usually served on their own. Quenelle may
also refer to a food item made into an oval or egg shape, such as ice cream, sorbet, or mashed
potato quenelles. This usage derives from the original shape of the egg-and-meat quenelle

Cold sauce: Mayonnaise is the mother of cold sauces. The characteristics of Mayonnaise is that it can
be used as a sauce, dip as well as dressing. The derivatives of mayonnaise are all under the heading cold
sauces. Tartare sauce a derivative of Mayonnaise is an accompaniment of Fried fish. Thousand Island
Dressing or Cocktail Sauce both derivatives of Mayonnaise sauce is used as an dressing. Garlic chopped
added to Mayonnaise is called Sauce Aioli which acts as a dip.
Dips: A dip or dipping sauce is a common condiment for many types of food. Dips are used to add flavor
to a food, such as pita bread, dumplings, crackers, cut-up raw vegetables, seafood, cubed pieces of meat
and cheese, potato chips, tortilla chips, or falafel. Unlike other sauces, instead of applying the sauce to
the food, the food is typically put, or dipped, into the dipping sauce (hence the name).
Dips are commonly used for finger foods and other easily held foods. Thick dips based on sour cream,
creme fraiche, yogurt, mayonnaise, soft cheese or beans are a staple of American hors d'oeuvres and are
thinner than spreads which can be thinned to make dips
Dip is a very widespread food. Forms of dip are eaten all over the world.
Common Dips:

 Aioli, the garlic version of mayonnaise.

 Barbecue sauce, a common sauce either tomato or mustard based, often used for grilled and
fried meats, and French fries in the United States.

 Blue cheese dressing is usually made from mayonnaise, sour cream, blue cheese, milk, vinegar,
onion powder, dry mustard, and garlic powder. It is commonly used as a dip for raw vegetables .

 Chutney, any of a wide variety of sauces with origins in the sub-continent of India, from freshly
chopped herbs in yogurt, to bottled, spiced fruit mixtures. Used with snacks like deep fried
samosas and pakoras. In India and Sri Lanka it is also commonly served with dosa and idli.

 Cocktail sauce Popular dip for seafood made from ketchup or chili sauce and horseradish.

 Fondue, a melted cheese sauce, which rose in popularity in the U.S. and Europe during the
1970s.

 Guacamole, a Mexican dip of avocadoes, onions and chili peppers, commonly eaten with tortilla
chips. .

 Hummus, a Levantine dip of ground chick peas and sesame tahini with spices and lemon juice.

 Ketchup (also called catsup or tomato sauce), often used with French fries, onion rings, and a
wide variety of other foods.

 Salsa, a fresh or bottled sauce based on tomato, with various chilies, onions, and herbs. Used
most often with tortilla chips.

 Sour cream, on its own or combined with mayonnaise and/or other ingredients, a common dip
for potato chips.
  Tzatziki, a Greek condiment made with yoghurt. Similar sauces used for dipping include tarator
(Turkey, Serbia) and Raita (India).

 Chaudfroid: This is a popular cold sauce used extensively in Garde Manger. It literally means
hot and cold , as the sauce is prepared hot and used cold. There are several types of it, like

Red and green chaudfroid

Cream sauce chaud froid
Mayonnaise chaud froid
Brown chaud froid.
 The preparation being the combined mayonnaise, brown, white or a cream sauce with aspic and
natural vegetable puree like spinach and pimento.

Uses of chaudfroid:

 used to spark up the appearance of what otherwise would be drab items; poached capons
become bright, smooth, and glossy when coated with chaud froid

 The sauce also preserves flavors and prevents dryness; turkey slices gain flavor and moisture
when coated with it

 Meat chaud froid should be used only on meat; and fish chaud froid, only with fish

 Coatings should not be too heavy.

 Whole hams, turkeys, fish, and similar large items coated with chaud froid are usually decorated
with edible food items

Aspic:

 A jelly can be called an aspic when it is clarified. Most common aspic is white aspic jelly.

 They play an important part in the preparation of many cold dishes created in Garde Manger.
Proper preparation and application of aspic is essential to assure the maximum impact for a
large piece of meat or fish.

 The difference between aspic and jelly is a gelatinous meat or fish stock, while aspic when the
same is clarified. Aspic must be of a very light golden colour and crystal clear and the quantity of
gelatin used in such a preparation should be well proportioned so that when set it is not too firm
or light. Food items covered with jelly will keep its original flavour and freshness for a long time.

 Aspic can be bought in a powdered form and used with acceptable results when time does not
allow the preparation of fresh aspic.
 The preparation of Aspic consists of several steps:-

 Stock must be made using gelatinous products such as shin, shank, and other bones.

 The production, clarification and addition of aromatic products must be accomplished next.

 Finally it must be tested for its consistency when cold.

 The clarification process is the same as the preparation of consommé, the stock is simmered
with clarifying agent for a long time to attain concentration. The colour from light to dark brown
may be obtained using brown stock, wine, brown onion or a bit of caramel.

 Colour variations of Aspic: Orange Aspic can be obtained from pimento, water, gelatin
and salt. Instead of water and gelatin white Aspic can be used.

Red Aspic —pimento + tomato puree

Green Aspic —spinach paste+ pimento
Light green —water cress or celery
Yellow —boiled egg yolk substituted for pimento
Milky white —egg white
Brown Aspic —meat glaze
 Charcuterie: Charcuterie (from either the French chair cuite, cooked meat, or the French
cuiseur de chair, cooker of meat) is the branch of cooking devoted to prepared meat products
such as sausage and confit primarily from pork.

 The practice goes back to ancient times and can involve the chemical preservation of meats; it is
also a means of using up various meat scraps. Hams, for instance, whether smoked, air-cured,
salted, or treated by chemical means, are examples of charcuterie.

 The French word for a person who prepares charcuterie is charcutier, and that is generally
translated into English as "pork butcher." This has led to the mistaken belief that charcuterie can
only involve pork.

 The Food Lover's Companion, however, says that "it refers to the products, particularly (but not
limited to) pork specialties such as pâtés, rillettes, galantines, crépinettes, etc.,

 The word can also refer to a delicatessen, a meat shop that specializes in primarily pork
products, or that part of a supermarket that specializes in meat products such as hams and
sausages

 Sausages: Sausage Is Any Meat That Has Been Comminuted And Seasoned. Comminuted
Means Diced, Ground, Chopped, Emulsified Or Otherwise Reduced To Minute Particles By
Mechanical Means
  Types Of Sausages:
Fresh Sausage
Cooked Sausage
Cooked Smoked Sausage
Uncooked Smoked Sausage
Dry and / Or Semi Dry Sausage
Fresh Sausage: Fresh Sausage Made From Meats Which Are Cured Or Smoked. Raw Product Must
Be Fully Cooked Before Eating
Example Bockwurst
Country Style

Cooked Sausage: Made From Uncured Meats, Cooked Normally By Poaching. Are Not Smoked
Example Braunschweiger

Uncooked Smoked Sausages: Made From Cured Or Uncured Meats. Smoked But Not Cooked
Example Kielbasa
Mettwurst

Cooked Smoked Sausage: Made From Cured Meats. The Sausage Is Stuffed, Smoked and Fully
Cooked.
Example:
Bologna
Frankfurters
Cotto Salami
Berliners

Dry And / Or Semi Dry Sausage: Made From Cured Meats, May Or May Not Be Smoked Before
Drying. Air Dried Under Controlled Condition And Are Fermented. Need No Further Cooking

Example:
German Salami
Pepperoni
Italian Salami
Bologna
Lebanon

Types Of Casings:
Natural: Sub mucosa Of The Intestines Of Hog, Sheep Or Cattle
Collagen: Collagen From Hides Of Cattle
Peel able Cellulose: Not Edible And Used For Commercial Purposes
Fibrous: Cellulose Inedible For Strength , Interior Layer Of Protein Is Applied To The Casing Causing IT To
Shrink With The Meat As It Dries Up
Plastic: Cheaper Stronger And Uniform In Size.
Caul Fat: Thin Membrane Which Surrounds the Stomach Of A Hog
Sausage Fillings:
a) Meat Ingredients

b) Non Meat Ingredients

Meat Products
Lean Meat: Largest Proportion, Gives Dominating Character Of The Finished Product. Should Not Be
More Than 40%
Fatty Meat: Source For Providing Moisture To The Sausage. Ex Jowl Fat. Should Not Be More Than 30%
Variety Meat: Are Organ Glands And Other Meats, Which Are Not Part Of The Dressed Carcass. Should
Not Be More Than 30% Ex: Heart, Kidney, Tripe, Liver, Tongue Etc

 Non Meat Ingredients (Additives And Preservatives)

Water: Added During The Blending Stage
Curing Agents: To Inhibit The Growth Of Clostridium Botulinum and Improve The Shelf Life. Also Impart
Pink Colour To The Sausage Example: Sodium Nitrate and Sodium Nitrite.
Curing Accelerators: Are Used In Cured, Cooked And Fermented Products, As The Name Indicates It
Speeds Up The Curing Process.
Ex: Ascorbic Acid ,Erythobic Acid ,Citric Acid
Sensory Enhancers: Used To Enhance The Flavour , Smell, Colour and feel Of The Sausage
Examples: Salt, Sweetners, Flavourings, Colours, Flavour Enhancers
Stability Enhancers: Protect The Flavour Of The Product And Slow Down The Mould Growth
 SALAMI: Salami style sausages are made from uncooked mixture of meat usually pork and
beef to which specks of fat are added. Salamis are more highly spiced than normal sausages and
frequently wine is added to the mixture to give it a characteristic tangy flavor. Salamis are dried
for up to 6 months and hence have a harder texture.

 Brand Names of Sausages Along with Country Of Origin

 Black pudding (US): usually made of raw pigs blood, pieces of fat, oatmeal, onion and rusk,
packed into a black skin and boiled. Usually served cut into slices and fried
 Boudin Noir (France): Blood sausage from France similar to black pudding
 Chipolata (UK & France): This sausage is traditionally served with roast turkey during Christmas.
It is a very small pork sausage made with pork fat and rice mixture seasoned with pimento,
nutmeg, thyme and white pepper.
 Chorizo (Spain or Mexico): It is a fresh dried sausage made with pork, pork fat, pimento and
other seasonings
 Frankfurter (Germany): Traditionally from Germany but now manufactured in US also on a large
scale. Pork or Pork fat are mixed to a very smooth paste and filled in the sausages. It is always
smoked.
 Mortadella (Italy): One of the largest sausages with a diameter of 6inches or 15cm made in the
Bologna region of Italy and has large specks of pork fat, pistachio and pepper corn. it is fully
cooked and smoked.
 Crepinette (France): These are small lumps of force meat with are wrapped in Caulfat with
seasonings. Technically speaking Crepinettes are not exactly sausages.
 Cotechino (Italy): pork, pork fat with white wine and garlic usually made in a large
casing dried but not cooked.
 Zampone (Italy): This is the lower part of the pigs legs without the trotter. The bone and flesh
are removed and replaced by pork forcemeat. It is then boiled and dried and sold in the market.
 Pepperoni (Italy): Coarsely chopped pork and beef are flavoured with hot peppers and fennel.
 Bratwurtz (Germany): Plain sausages made of pork or veal and have higher level of fat in it
along with nutmeg and other spices making suitable for grilling and pan frying.
 Knackwursts (Germany): A short stumpy sausage made with pork beef and pork fat flavoured
with cumin and garlic. It is always air dried and cooked by boiling