1. Charcuterie Garde Manger

2. Charcuterie “cooked flesh”
Specially prepared pork products: sausage, smoked ham, bacon, pâté, terrine
Served cold
Prepared by Garde Manger department

3. Garde Manger
Responsible for the preparation of cold foods, salads, salad dressings, cold appetizers, charcuterie items
Also referred to as the pantry

4. Charcuterie Types Sausages
Fresh: made with raw ingredients that have not been cured or smoked. Breakfast, Italian, Polish kielbasa*, Mexican chorizo*, French andouille*
Smoked & Cooked: raw meat treated with preservatives, cooked and or smoked. German frankfurter, bratwurst*, knackwurst
Dried or Hard: cured meat, air dried. Salami, pepperoni
Charcuterie Types

5. Forcemeat: a mixture of lean ground meat and fat that is emulsified
Farce (FAHRS) means stuffing
Pâté (pah-TAY) a rich loaf made of meat, game, poultry, seafood and/or vegetable baked in a mold
Terrine (tehr-REEN) earthenware mold

6. Forcemeat: a mixture of lean ground meat and fat that is emulsified
Pâté de Campagne (pah-TAY-de kom-PAN-yuh) Texture is slightly coarser than straight forcemeat allowing the meat flavor to dominate
Pâté en Croûte (pah-TAY on kroot) Wrapped in a pâté dough which may contain herbs spices or lemon zest
Mousseline (moose-uh-LEEN) a forcemeat of veal, poultry or fish lightened with cream and egg whites
Quenelle (kuh-nel) mousseline shaped into small ovals, with spoons, and poached in a rich stock or court bouillon
Charcuterie Types