Questions for Discussion

Appears in

Published 2010

Explain the process of emulsification that sets up the initial structure of a mousseline. Include in your explanation the techniques, temperatures, and ingredients involved.
Explain the process of meat protein coagulation that creates a mousseline’s final structure.
Why must all ingredients be kept cold when you are making a mousseline? Describe how to keep a mousseline forcemeat cold while you are working on it.
Explain what is meant by primary bind and secondary bind. What ingredients create the primary bind? the secondary bind?
What is the main purpose of heavy cream in a mousseline?
What characteristics make a particular cut or type of meat or poultry appropriate for use in mousselines? What characteristics make a particular fish or seafood item appropriate?
Describe the basic procedures for mixing and testing mousseline forcemeats.
At what general temperature are mousselines cooked? Why? What two cooking methods are used for cooking mousselines? Describe these methods as applied to mousselines.
Compare and contrast mousselines and mousses.
Discuss ways in which mousselines can be formed and presented for cold service. Include in your discussion choices for sauces, garnishes, and other accompaniments.

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