SITHCCC016: Prepare Pâtés and Terrines Select Ingredients - Arts and Humanities Assignment Help

Assignment Task:

Task:

1. Provide 4 examples how you could determine the quantities for mise en place required for the preparation of pâtés and terrines before a shift:

2. The following factors may affect the selection of ingredients when preparing pâtés and terrines. Match each factor to the relevant example:

3. Describe the following preparations and provide one menu example for each:

4. Explain the properties of the following types of forcemeats and provide one applied menu example for each type:

5. List two suitable ingredients other than pastry for lining moulds and state for which type of preparation you would use these:

6. Connect the type of farce to the relevant basic ratio:

7. Connect the binder to its effect on the end product:

8. List 2 different pastries used for the preparation of Pâté en croute, liver and seafood farces, and provide one menu example for each: (No repetition)

9. List 3 pieces of commercial equipment which are commonly used to produce farces and forcemeats and explain the Workplace Health and Safety requirements for each piece of equipment.

10. You have developed a new recipe for a quail galantine. How will you check the flavour and consistency of the farce before you proceed with production; and what will be your actions if the farce would be of ‘rubbery’ consistence?

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