Questions for Discussion

Appears in

Published 2010

List and describe the five basic types of pâté.
List the four basic elements of pâté construction, describe their functions, and give examples of each.
List the five types of seasonings used in pâté forcemeats, and give some examples of each.
List the two forms of internal pâté garnishes, and give examples of each. Explain the two ways in which an internal pâté garnish may be added.
Describe the general procedure for making a terrine.
Describe the general procedure for making a pâté en croûte.
How would you judge the doneness of a pâté product?
What is the purpose of weighting many pâté products?
Discuss the storage of various pâté products, including special preservation techniques and keeping times. Describe the effect of freezing on cooked pâté products.
Discuss the presentation of various pâté products. Include both platter and plated presentations and the appropriate décor, garnishes, and accompaniments for each.
Write a recipe for your own signature pâté creation.

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