FORCEMEAT - WEEK 6


FORCEMEAT

Definition : A lean meat and fat emulsion that is established when the ingredients are pressed together by grinding, sieving or pureeing.

FORCEMEAT STYLES

1.      STRAGHT FORCEMAT
2.      COUNTRY – SYTLE FORCEMEAT
3.      GRATIN FORCEMEAT
4.      MOUSELINES

TERRINES


Shortened name dish known as classically as pate en terrines traditionally a forcemeat mixture baked in an earthen as are mould with tight – fitting lid.

CHICKEN TERRINE

Mouseline

-          Ground chicken breast – 60g
-          Eggs white – 3nos
-          Salt – 1 tbsp
-          Black pepper – ¾ tsp
-          Heavy cream – 90ml

Garnish
-          Onion – 100g
-          Red capsicum – 10g 

Method
1.      Firstly, cut the chicken into a cube, the onion and red capsicum into the small dice.
2.      Onion and red capsicum sauté.
3.      The chicken after cut, put in the blender, and then put the heavy cream, onion, red capsicum, salt and pepper mix together until grinding.
4.      After grinding, take the mould and put the chicken into the mould
5.      Before put the chicken, don’t forget to place a plastic wrap at the mould and put the skin of the chicken put inside the mould.
6.      After that, steam bakes the mouseline about 1600C for 30 minutes.
7.      Lastly, put at the chillers and can eat when it cool.

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