Yogesh Singh

 Differences Between:   Paté -  Terrine Galantine -  Ballotine Mousse -  Mousseline   Assorted -  Cold Meat Platter  Paté -  Terrine Sr. No. Paté Terrine 1 Paté is lined with pastry casings Terrines are lined with pork fat 2 Derived from French word which means ‘paste’ Derived from Latin word ‘terra’ meaning earth. 3 Forcemeat used in Pate is finely chopped or pureed In this the forcemeat is slightly coarse 4 In this liver is used as main ingredient E.g. Paté de foie gras Various forcemeat can be used and layered one over the other 5 Baked in rectangular mould Cooked in double boiled in an oval earthenware dish 6 Sliced and served Served sliced or are scooped with spoons 7 Demoul...

  Sausage Fillings   Sausage fillings Sausages have many varieties in filling and they are as below:   Coarse Minced Forcemeat: ·          Usually the ratio is 3 parts of meat and 1 part of fat (belly fat). Good quality of meat i.e. prime cuts is used in production of coarse minced force meat. Example: Salamis. ·          This filling is slightly coarser. ·          Minced with blades: Ø   Small blade – fine mincing. Ø   Big blade – coarse mincing. ·          Buffalo chopper is also used. ·          Used in salamis and mortadella.   Cutter Pulverised:        ·          5 parts of meat and 3 parts of fat. ·          2 parts ...

  Sausages                                                                    A sausage consists of ground meat, animal fat, salt and spices and sometimes other ingredients such as herbs; usually packed in a casing. Sausage making is a very old food preservation technique. Historically, the casing has been the intestines of the animal, though it is now generally synthetic. Sausage may be fresh or preserved by curing or smoking. Besides being eaten in its own, sausage is also used as an ingredient in other foods. Sausage is a natural outcome of efficient butchery. History: It is mostly assumed that sausages were involved by Sumarian, i.e. in Iraq today. Around 3000 BC, Chinese sausage Lachang, which consists of goat and lamb meat was first mentioned in 589 BC. Evidence suggests...