1.

A forcemeat made of pured meat, poultry, or fish, heavy cream, and,

usually, egg whites is
A.

foie gras.

B.

pt.

C.

mousseline.

D.

galantine.

2.
The procedure for making a classic aspic jelly is similar to the procedure
for making
A.

consomm.

B.

stock.

C.

galantine.

D.

forcemeat.

3.
To ensure proper emulsification and prevent food-borne illness, forcemeat
ingredients and equipment

must be held:
Below 32 degrees F
Below 40 degrees F
At 40 degrees F
At 32 degrees F

4.

The most important meat used in the production of pts and terrines is.

A.

beef.

B.

poultry breast.

C.

liver.

D.

pork.

5.
Which of the following could be added to aspic jelly to make classical
chaud-froid?
A.

flour.

B.

a liaison.

C.

gelatin.

D.

srock.

The Chef at your hotel has asked you to create an interesting pate or terrine for
the Monday night buffet. He has indicated that it will be a Jamaica night and
would like you to incorporate some authentic Jamaican Flavours.
a. Create a pate or terrine recipe to suit the occasion.
Name of Dish
__________________________________________________________________________________
Ingredients
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
Type of Forecemeat
__________________________________________________________________________________
Garnish
_________________________________________________________________________________
b. Draw an illustration of the platter arrangement. Identify any
accompaniments used.