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

Char

cute

rie

Type

s 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

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

Char

cute

rie

Type

s 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