Terrines and pates

Question 1

What is the main difference between a pate and a terrine?

Answer 1

A pate tends to all be mixed together whereas a terrine is layered up

Question 2

What is foie gras?

Answer 2

oversized/enlarged/fatty goose or duck liver

Question 3

How should you prep the foie gras?

Answer 3

You should chop into small pieces and using a turning knife, remove any large tubes. It is
worth remembering that this done get chinoised so anything left will be removed once
blended. Would be different if prepping for pan frying.

Question 4

What should you be thoughtful about when reducing the alcohols? (pate)

Answer 4

Gentle reduction to allow the flavour to be more mellow

Question 5

What was the term parfait originally used to describe?

Answer 5

A light mousse dessert enriched with cream

Question 6

Name 5 important MEP points when making the foie gras parfait?

Answer 6

• Preparation of foie gars and livers prepped as shown and onto trays with salts to
  come to room temp. nowhere too warm.
• The reduction of the alcohols must be done slowly to ensure a gently evaporation
  and a mellow flavour is achieved
• Loaf tin must be lined with double layer of cling film and very smooth, so no creases
  will show on the exterior of the parfait
• Baking parchment rectangle for the top when cooking
• Eggs at room temp and into warm water in shells
• Water ready to melt
• Magimix(if using) at room temp and including bowl and blade
• Chinoise at room temp on not on cold shelf at back of kitchen.
• A Bowl to chinoise into also near stove
• Bain marie on stove boiling with sufficient water

Question 7

What temperature should the thermos be set to when making fois grois?

Answer 7

45 degrees

Question 8

What is the sign to know that the parfait is cooked?

Answer 8

Wobble rather than a ripple/ parfait wobble/ generous wobble

Question 9

What temperature should you look for to know whether your pate de campagne is ready?

Answer 9

65 degrees