Charcuterie Garde Manger

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

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

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

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

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