Terms for Review

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About
  • pâté
  • pâté en croûte
  • terrine
  • galantine
  • ballottine
  • pâté roulade
  • mousseline pâté
  • forcemeat
  • internal garnish
  • wrapper
  • liner
  • sealer
  • primary meat
  • secondary meat
  • gratin forcemeat
  • quatre épices
  • secondary binder
  • panade/panada
  • gratin garnish
  • random garnish
  • inlay garnish
  • pâte à pâté
  • caul fat/lace fat
  • primary fowl
  • secondary poultry
  • grosse pièce
  • attelet
  • en terrine presentation

© 2010 All rights reserved. Published by Wiley.