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Questions for Discussion

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About
  1. Explain how to slice a meat terrine.
  2. Why are mustards and vinaigrettes often served with pâtés and terrines?
  3. What are three purposes of using aspic as a coating or glaze for cold foods?
  4. Describe how to melt and cool aspic jelly.
  5. What are the basic ingredients in a typical pork forcemeat?
  6. How are raw livers prepared for use in forcemeats?
  7. What is the purpose of pouring a layer of melted fat over a terrine after baking?
  8. What is the difference between the terms mousseline and mousse, as used in this chapter?
  9. What are the four basic steps in the production of a molded mousse? Why is it important to perform these steps quickly?
  10. Why is it important not to overcook foie gras?

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