Atal Bihari Vajpayee University

Old High Court, Bilaspur 495001

Session :- 2019-20

PRESENTATION ON FOOD PRODUCTION

UNIT - 2
CHARCUTERIE

Submitted By: Submitted to:

Gurlin Kaur Chhabra Joji Jose Sir

Amit (Assistant Professor)

Sai Pratik Jadhav

Shivam Upadhyay

Ayush Sharma
CHARCUTERIE
It is the art and science of making raw and cooked preparations of meat with emphasis on pork.
Today most of these preparations are called PROCESSED MEATS.

These preparations include hams, sausages, salamis, cold cuts, rolled shoulders, frankfurters and
others.

Regional specialties in charcuterie developed all over Europe are-

Frankfurters from Frankfurt (Germany)

Genoa Salami from Genoa (Italy)

Bologna from Bologna (Italy)

Braunschweiger from Brunswick (Germany)

Charcuterie shops are still common in Europe today. Austria, Germany and Switzerland eat 60 %
of their red meat in the form of sausages.

PRODUCTS-

Processed meats are the meats which have been changed by cooking, canning, freezing,
comminuting, seasoning, curing, drying or a combination of processes. The major purpose of
processing meats is to preserve them. The processing also enhances flavor, texture and makes the
items easier to handle.

SAUSAGES

Sausage is any meat which has been COMMINUTED and seasoned.

Comminuted means diced, ground, chopped, emulsified or otherwise reduced to minute particles
by mechanical means, containing various amounts of water, usually seasoned with condiments
and frequently cured.
In the simplest terms, sausage is ground meat which has been salted for preservation and
seasoned to taste.

Binders and extenders must be prominently labeled

The finished product should not contain more than 3.4 % of these additives.
Raw sausages may contain up to 3 % water to facilitate chopping mixing or the dissolving of
curing or flavoring.

THE CLASSIFICATION OF SAUSAGES:-

FRESH SAUSAGES-

Fresh sausages are made from meats which have not been cured or smoked. The meat is ground,
chopped, diced etc. and seasoned. It is used in bulk form or stuffed into casings.

This is the raw product and must be fully cooked before eating.

Bockwurst, country-style sausage and Italian sausages are the example

COOKED SAUSAGES-

These are made from uncured meats. The meats are ground, seasoned and stuffed into casings.
The sausage is then cooked, normally by poaching.
These sausages are not smoked.
Cooked sausages are normally served cold and as purchased.
Braunsgweiger is an example

COOKED-SMOKED SAUSAGES-
Is made from cured meats. The meat is ground, seasoned and stuffed into casings.
The sausage is then smoked and fully cooked.
They do not require further cooking but some are heated before serving.
Examples are bologna, frankfurters, cotto salami, Berliners.

UNCOOKED-SMOKED SAUSAGES-

These are made from cured or uncured meats

The meat is ground, seasoned and stuffed into casings.
The sausage is smoked but not cooked.
This means it has to be fully cooked before eating.
Kielbasa and mettwurst are examples
DRY OR SEMI-DRY SAUSAGES-

These are made from cured meats. Which are ground, seasoned and stuffed into casings
This sausage may or may not be smoked before drying.
They are air dried under controlled conditions.
The amount of time, temperature and humidity are closely regulated.
These are then fermented under controlled conditions.
This gives them a slightly acidic flavor.
These require no further cooking.
German salami, Italian salami, Lebanon bologna, pepperoni are examples.

Fillings-

The fillings of the sausage is made up of two types :-

1. The Meat Components

2. Non-Meat Components

MEAT COMPONENTS-

Lean meat-make up the largest proportion of sausage ingredients, providing dominant character
to the finished product .The flavor, color, texture and appearance of the sausage is determined by
these meats. Pork is the largest species of animal processed for sausages and cured or smoked
products. Bull meat is often used in sausage production because of the excellent binding
properties and deep color.

Turkey is used to produce a wide variety of sausages

Veal, lamb, mutton and poultry are used in specific products.

Fatty Meat-these are a source of fat for most sausages. Jowl fat is most commonly used. The fat
adds flavor, texture, mouth feel and appearance to the sausage
NON-MEAT COMPONENTS-

These are non-meat ingredients such as food additives which can legally be added to sausages or
other processed meats. They enhance flavors and color, slow or prevent bacterial growth, act as
preservative and extend the volume of the sausages

There are six types of additives

WATER- usually added to the sausage mixture during the blending stage. It improves the
mixing and helps to extract the proteins from the meat.

CURING AGENTS- are necessary to inhibit growth of clostridium botulinum and improve
shelf life. They also fix the color of the meats. Sodium nitrate and sodium nitrite are used

CURING ACCELERATORS- Such as ascorbic acid, citric acid are used in cured, cooked and
fermented products. They speed up the curing process

SENSORY ENHANCERS- the variety of items used to enhance the flavor, smell, color and feel
of sausages is extensive.

 Salt- is used for taste and enhancement of flavors.

 Sweeteners-saccharin and sorbitol are used in making
 cooked, cured Sausages.
 Flavorings-includes spices and spice extractives
 Coloring-for sausages can be both natural and artificial like from paprika, saffron,
turmeric, certain plant pigments
 Smoke-it gives the highest amount of flavor. This may be hot or cold smoking. Liquid
smoke is condensed from burning wood.

FLAVOR ENHANCERS-

 They bring out the flavors of the other ingredients such as

 mono sodium glutamate. It should be used sparingly. It may cause allergic
 reactions in some people.

STABILITY ENHANCERS are used to protect the flavor of the product to slow down the mold
formation and to extend and bind the product.
EXTENDERS AND BINDERS- there are 3 classes - animal based fermentation based and
cereal grain based Gelatin, non-fat dry milk solids, flour, oats, wheat, barley, corns well as
vegetable starches. The purpose of these is to bind the sausage and to stabilize the emulsion.
These are also used to extend the volume of the sausages and are often termed as fillers.

TYPES OF FILLING USED IN SAUSAGES

1. Coarse minced forcemeat- This forcemeat contains tender and lean meat as well as fat in
the mixture The ratio is normally 3 parts of meat to one part of fat. The mixture is coarsely
ground and the proportion gives optimum quality. Only good grade of meat and fat is used, as
the mixture is easily identifiable. Salami is a good example of this type of a filling.

2. Cutter pulverized forcemeat - All types of sausage containing tinely ground forcemeat
including frankf urters and cocktail sausages come under this group. 5 parts of meat and 3 parts
of fat are the normal ratio. Second grades of meat can be utilized as they are not identifiable,
being ground into a fine mixture. Meats from older carcasses can also be used.

3. Combination forcemeats- are a mixture of the above two types. One part of coarse
forcemeat and two parts of cutter pulverized forcemeat are normally use. Pepperoni and chippola
tas are examples of sausages that use this type of a forcemeat Both good and inferior quality of
meat can be used. This makes it more commercially viable as well.

4. Chunky forcemeat - In this type of a filling. the meat and fat are left in chunks. Three
parts of meat to 1 part of fat are filling is used This type of a fillings is used in for the spicy
South American sausages like the chorizo, which have predominant Portuguese and Spanish
influence The meat and the fat are dried before the are filled into the casing

Once the forcemeat is prepared, it is ready for filling into the casing. It may be done manually or,
a sausage filler may be used A sausage filler is a machine something like a mincing machine.
which has a nozzle with changeable diameters. The rolled up casing is fitted onto the nozzle and
the machine is started. The casing then un rolls as it fil ls up. A stapling machine cum stapler
then separates the sausages into links and seals the ends. Heat treatment is used in the sealing
process

Besides meat, which is the traditional filling, nowadays a host of other ingredients are also used.
Poultry seafood, wegetables, lentils and soybean are being introduced
CASINGS-

It holds the prepared meat and gives it a shape. They also have major effect on the mouth feel, if
they are edible.

There are six types of casings -

Natural Casings- are made from sub-mucosa of the intestines of hogs, sheep andcattle. This is
mostly collagen. The fat and the inner mucosa of the intestine are removed before the sub
mucosa is prepared. They have a lot of advantages-
 They permit deeper smoke penetration
 They absorb flavors and release fats better.
 They generally hold their shape better
 They provide a snap when eaten that is not present in the other casings
 They are fully edible so no peeling is necessary.
 They have a better appearance

Collagen Casings- Collagen casings are edible. These are not synthetic casings.

 They are made from collagen from the hides of the cattle.
 The flesh side of the hide is used for the collagen casings
 These casings also have superior machinability.
 They take on smoke color quickly and evenly

Peel able Cellulose- This type of casing is not edible.

 It is used extensively in the commercial manufacture of frankfurters

 Forcemeat is stuffed into the casing, cooked and possibly smoked.
 The casing is peeled from the finished product by a special machine.

Fibrous Cellulose Casings-

 These are not edible. These are designed for strength.

 Fibers run the length of the casings to increase its strength and its durability.
 Used mainly for dry or semi-dry sausages, the casings come in red or clear.
Plastic casings-

 They have become popular in the meat processing industry.

 They are cheaper, stronger and uniform in size.
 They do need to be removed before the item is served.

Caulk Fat-

 Is a thin membrane which surrounds the stomach of the hog.

 The membrane is networked, like a spider web, with streaks of fat.
 Caulk fat is excellent for wrapping items of irregular size.
 It is used for patty shaped Greek sausages.
HAM-
In the simplest terms is the hind leg of the pig. It is often cured and smoked. Salt is always the
main curing agent
Once cured, hams may or may not be smoked.
There are both cooked and uncooked types of ham
Ham in 12-14 pounds range is considered the most tender.
There are at least 100 different traditional varieties of preparations
These differ mainly in the flavoring and curing recipes involved.
Certain types of ham are not cooked or smoked. They are mainly dried. The drying process can
take several months to a year, varying with the size of the ham
Some hams are smoked for flavor, color and preservation. They are slowly hot smoked or cold
smoked. A slowly hot smoked ham is ready to eat when it is fully smoked. Cold smoked ham
should be cooked before eating.

VARIETY OF HAM-

FRESH HAM- is the hind leg of the pig that has not been cured or smoked. It is sold bone-in or
boneless and is usually purchased in the raw form
COUNTRY HAM- is a generic term for cured hams which are not normally smoked when
purchased.
KENTUCKY HAM - is the heavily smoked ham and very lean
PENNSYLVANIA HAM - Is brine cured. It is pickled in vinegar and sugar, then smoked over
apple or hickory wood. This is a fully cooked ham
SMITHFIELD HAM - is the trade name for variety of Virginia hams. They are dry cured for
many months resulting in a dense, dark red meat. Available cooked or uncooked, they are not
smoked.
SUGAR CURED HAM - is a ham cured with brine containing brown sugar or molasses.
VIRGINIA HAM - is a general term for a ham made from the meat of hogs fed on acorn, peanuts
and peaches. Dry cured in barrels for several weeks, they are then coated with molasses, pepper
and brown sugar. They are cured for two more weeks and then hung to dry slowly for 10-12
months.
WILLIAMBURG HAM - is the milder version of Smithfield ham
BOILED HAM - is a common term for cured ham which is boned, rolled and boiled. This ham
is sold fully cooked.
CANNED HAM - is available from Denmark, Poland and Holland, May or may not be smoked.

BAYONNE HAM - originated in Bayonne, France .

PROSCIUTTO - is the Italian name for all ham. But the term has become more popular for
Parma ham which is named after the city where it was developed. Hogs are often fed on the
whey of the cheese, giving the ham a distinct sweet flavor. These are of two types

CRUDO - a raw ham of highest quality which is air dried and eaten raw. 2. COTTO- a cooked
version of crudo which takes far less time to be produced, making it much less expensive. Either
can be purchased bone-in or boneless.

CULATELLO - is Italian raw ham. It is cured and aged in wine and eaten raw. This is a rare and
expensive ham
PRAGUE HAM - It is cured and smoked. It must be cooked before eating This can also be
found canned.
PICNIC HAM - Is actually not a ham. The picnic shoulder comes from the shoulder of the hog,
not the hind leg.

GAMMON
Gammon is the hind leg of pork which has been processed as a part of the whole carcass and
then removed after the processing of the whole carcass is done.

STORAGE
The un-dried varieties of ham have a refrigerated shelf life of 8 days.
The fine texture of ham is adversely affected by freezing.
Hold at the temperatures recommended for fresh meats.

BACON
Is the term used to describe a cured and usually smoked meat product made from the belly of the
pigs.
VARIETIES OF BACON
SLICED BACON - is from the hog bellies which has been squared off. They are cured and most
often smoked. , sliced thin and then packaged for retail sale.

SLAB BACON - Is the unsliced version sliced bacon. It has a longer shelf life
COUNTRY - CURED BACON - has a salty very strong flavor. It is more expensive than slab
bacon
CANADIAN STYLE - is processed in the same manner as slab bacon except it is made from
the loin. This product is more like ham than bacon and is very lean
PEA MEAL BACON - is form of Canadian bacon that is not smoked. After curing it is dried
briefly and coated with yellow cornmeal
HAM BACON - is a German preparation, processed like bacon. It is comprised of a
combination of pork leg meat rolled inside a pork belly , tied and processed.
GREEN BACON - Bacon is a cured meat prepared from a pig. It is first cured using large
quantities of salt, either in brine or in a dry packing; the result is fresh bacon also known as green
bacon. It is called green bacon because when it is treated with nitrate salts, it results in a little
greenish color on the meat.

STORAGE
Smoked bacon has a refrigerated shelf life of many months. Surface mold which forms during
storage may be cut away and the rest of the bacon used as long as it does not turn rancid.
Canadian bacon is much more perishable having a refrigerated shelf life of only four days.
BRINE
Brine is a high-concentration solution of salt in water. In different contexts, brine may refer to
salt solutions ranging from about 3.5% (a typical concentration of seawater, on the lower end of
solutions used for brining foods) up to about 26% (a typical saturated solution, depending on
temperature). Lower levels of concentration are called by different names: fresh water, brackish
water, and saline water.
Brine naturally occurs on the Earth's surface (salt lakes), crust, and within brine pools on ocean
bottom. High-concentration brine lakes typically emerge due to evaporation of ground saline
water on high ambient temperatures. Brine is used for food processing and cooking
(pickling and brining), for de-icing of roads and other structures, and in a number of
technological processes. It is also a by-product of many industrial processes, such
as desalination, and may pose an environmental risk due to its corrosive and toxic effects, so it
requires wastewater treatment for proper disposal or further utilization (fresh water recovery).

Uses
Brine is a common agent in food processing and cooking. Brining is used
to preserve or season the food. Brining can be applied to vegetables, cheeses and fruit in a
process known as pickling. Meat and fish are typically steeped in brine for shorter periods of
time, as a form of marination, enhancing its tenderness and flavor, or to enhance shelf period.
GELATIN

RAW MATERIAL USED FOR GELATIN-

 It is a product obtained by partial hydrolysis of collagen derived from skin, white

connective tissue and bones of animals.
 Gelatin is a partial protein
 When used in culinary preparations it is always dissolved in a liquid.
 When the gelatinous liquid cools , it forms a semi-soft gel.
 The gelatin has two phases- SOL & GEL
 Gelatin is a liquid SOL when warm and is a semi-solid GEL when cools.

HOW DOES IT GEL?

When the temperature of the gelatin sol drips, the viscosity of the liquid increases to the point
where gel formation occurs. This happens at 85 degrees F.
When the temperature of the gel rises, the thickness decreases.
A gelatinous solution can be converted from gel to liquid sol and back again by heating or
cooling.

TYPES OF GELATIN –

 TYPE A – is made from collagen rich tissue and bones pre-heated with an acid. The acid
increases the amount of collagen converted into gelatin. Commercially pork skin is the
raw material used.
 TYPE B- is made from collagen rich tissue and bones pre-heated with an alkali. Beef
bones and calf skin is the raw material used.
Gelatin is characterized by STRENGTH AND CLARITY.
Both are based on the BLOOM NUMBER.
Gel strength is determined mechanically using a bloom gellometer.
Bloom is also used to gauge the clarity of the gelatin. A lower bloom has more clarity and a
higher bloom will have lower clarity.
AVAILABLE FORMS OF GELATIN-

 SHEET GELATIN- also known as leaf gelatin. Sheets of gelatin are usually 3 inches by
7 inches thick. Seven sheets equal one ounce in weight. It can be easily reconstituted.
When sheet gelatin is rehydrated in cool water, the entire sheet can be lifted out. It will
look like a sheet of jelly. This rehydrated sheet can then be stirred directly into warm
water.

 GRANULAR GELATIN- has granules the size of sand. This is the type most used in
the professional kitchen. Sprinkle dry granulated gelatin evenly onto the surface of the
cold liquid. Allow approximately 10 minutes for the gelatin granules to absorb the liquid.
This step is also called blooming. Now stir the rehydrated liquid into the full liquid of the
recipe.

 POWDER GELATIN- is pulverized to a fine powder. It is most commonly used in the

home cooking.

CULINARY APPLICATIONS OF GELATIN

 Manufacture of gums- provides stability

 Used in marshmallows- gives structure
 In ice creams- inhibits crystal formation, improves flavor and gives stability
 Desserts as a binder
 Chiffons, Bavarian creams- gives form and shape
 Savory cold mousses- binder , form giver and lightening agent
 Molded salads- binder, gives a shine and helps to carry flavor

HOW MUCH GELATIN TO USE –

 The concentration of gelatin determines the delicacy of the finished product.

 The greater the amount of gelatin in relation to the amount of water, it will result in a
denser and a rubbery product.
 Lower amount of gelatin will give more clear and less strength to the product.
FACTORS WHICH HAVE WEAKENING AFFECT ON THE GEL

ACID- a lower ph has a weakening effect on the gelatin.

SUGAR – an excess of sugar in a recipe will weaken the gel strength.
BROMELIN, FICIN, PAPAIN, ACTINIDIN- certain fruit enzymes such as
Bromelin in pineapples
Ficin in figs
Papain in papaya
Actinidin in kiwi
In the raw state will digest the protein gelatin destroying its ability to form a gel. These fruit
should be cooked before combining with gelatin.

TEMPERATURE- the amount of gelatin in preparations intended for service in summers should
be increased slightly.

VEGETABLE GELATIN OR AGAR–AGAR; this product is not related to gelatin. Gelatin is a

protein and agar-agar is a carbohydrate. The vegetable gelatin weakens with prolonged boiling
and heating.

STORING OF GELATIN-
Dry gelatin can be stored indefinitely in airtight containers
Gelatin is very hydrophilic that is it absorbs moisture very fast. When this happens the gelatin
will partially bloom and spoil.
Reconstituted gelatin must be stored under refrigeration. The gelled liquid has the refrigerated
shelf life of about one week. After that molding can begin.
Gelatin and products with high gelatin does not freeze well. There is a formation of ice crystals.
When thawed there is a release of excessive moisture.
Frozen gelatin also looses clarity when thawed.
SAUCE CHOID-FROID

MEANS ‘HOT- COLD’

The name refers to the fact that this sauce is applied hot and served cold.
The high gelatin content of the sauce makes it possible to apply it to an item when it is still warm
and flows.
 As the sauce cools down, it adheres to the product.
 It gives a smooth, pristine surface and seals the food from the air.
 Chaud-froid ( CF ) sauce is used for coating a variety of items including galantines,
terrines, cold timbales, whole or individual joints of poultry, meat, or game, whole or
fillet of fish and eggs.

WHY USE CF SAUCES?

 Protection of the item from the air while sitting on a buffet.

 The sauces act as a background or canvas on which to decorate. Plus the CF sauce is an
adornment in itself.
 The sauce can complement the flavor of the coated item.

CLASSICAL METHOD OF PREPARATION

This calls for the base of veloute or béchamel. This is reduced with stock suitable for the item
with which it will be used. To this reduction, a suitable aspic jelly and cream are added. This
method is often used today

CONTEMPORARY METHOD OF PREPARATION

The modern version is prepared without the use of roux. The result is a CF sauce which has a
less starchy mouth feel. The method is also faster.

OTHER VARIATIONS
CF sauces can be made in a variety of colors. For brown CF sauce, replace cream with the
reduced jus de veau. Green CF is made with the addition of juice squeezed from one pound of
pureed fresh spinach. Red CF sauce requires the adding of one teaspoon of good quality paprika
dissolved in a little water plus one cup of tomato puree which has been lightly cooked. This
sauce needs to be strained
APPLYING THE CF SAUCE

1. PREPARING THE ITEM FOR COATING-

 The item to be coated should be fully prepared and shaped.
 They should be well chilled. The chill of the item adheres the sauce to the surface.
 The surface of the food to be coated should be smooth and trimmed of any rough edges.
 For whole pieces of meats and joints, the area to be coated normally has the skin
removed.
 Surface grease must be removed before the coating is applied.
 The item to be covered should be blotted dry before coating.

2. TEMPERING THE CF SAUCE

CF sauce should be tempered before applying.
TEMPERING is bringing the temperature of the sauce by either slightly heating or cooling it, to
a point which will allow the best and easiest coating. Remember that gel takes place at 85
degrees F. Normally, the closer the sauce is maintained at this temperature without it getting too
thick, the more evenly it will coat
It should take only to three coats of CF sauce to give a smooth glossy
finish. The sauce at this temperature will be more controllable.

3. TRIMMING
While coating we are creating an artificial skin for the item. Do not rip the items carelessly away
from the pan. It will pull away a large sheet of set skin.
The items should be cut away carefully with a palette knife or a
scissors. Carefully trim away any drips or rough edges.

4. DECORATING THE CF
The large or small CF can be decorated tastefully. Special aspic cutters can be used to punch
decorative shapes from various vegetables.
These can be arranged in geometric patterns, floral and abstract.
Each component must be dipped into warm aspic jelly and applied to the surface of the CF.
After the decorated CF have been chilled, they are with a single coat of well tempered aspic jelly
QUALITY INDICATORS FOR CF

The quality of a CF is judged according to the following

1. FLAVOR- the sauce should fully complement the dish with which it is served , weather the
flavoring agent is wine or stock
2. TOOTH- CF should have a very delicate tooth. As It melts in the mouth , it should have a
silky smooth texture similar to that of well made veloute or béchamel
3. COLOR- the colors should originate from real food ingredients. Keep the colors to pastels or
earthy tones.
4. APPEARANCE- the appearance coated with CF should be pristine, perfectly smooth, shiny
and free from air bubbles.

HANDLING AND STORAGE

CF sauces can be cooled and stored life aspic jelly.
Reheat gelled CF over a hot water bath to prevent scorching.
MOUSSE

SMOKED SALMON MOUSSE

Mousse is a fully cooked basic ingredient which is pureed, bound with a form of gelatin or fat
and lightened with an aerator such as whipped cream or egg whites.

The preparations can be hot or cold.

The term is also used to describe dessert preparations which are of the same basic structure as the
cold mousse.

Mousses have 3 basic components –

 BASE – can be a meat, fish, cheese or vegetables. The base provide flavor, color, body
and character to the product.

 BINDER – provides structure to the finished product. This can be done by the inclusion
of gelatin or aspic jelly which will set as the mousse is chilled. A flavorful fat will also
contribute to the structure of the cold mousse.

 AERATION – the lightening of the mousse by adding a component which introduces air
into the mixture. Whipped cream works well giving it a richer texture. Whipped egg
whites add lightness without adding extra fat to the mousse. This results in a leaner
mousse.
METHODS OF PREPARATION

 MOLDS- molds should be prepared first to ensure that the mold can molded before it
sets. Individual molds such as ramekins or small timbales should be lined either with
aspic jelly. Decorations may be inlaid. When the mold is unmolded it is the finished
product both coated and decorated. The contemporary method calls for molds to be oiled.
When the mousse is set it is then turned out and can be decorated or coated individually.
 BASE- base preparation is the next step. Fully cook the base product. Do not overcook it
will result in a dry product. The base product should be pureed. The consistency can be
corrected by veloute, mayonnaise, béchamel, sour cream or cream. The resulting puree
should have a smooth velvety texture. The pureed mixture should be put through a fine
sieve to make it refined.
 BINDER – the gelatin has to be weighed according to the proportion
 AERATION – will require the whipping of either cream or egg whites to a soft peak.
 WHISKING- whisk the binder into the base and the binder should be at room
temperature for this step.
 FOLD- fold the aeration agent into the binder mixture. If the base is too thick or cold, the
aeration will be deflated before it is worked into the mousse.
 Mold the mousse before it starts to set. The molded mousse should be allowed to chill
overnight.

The characteristics of a well made mousse are –

 Velvety smooth texture
 Light and airy with no air pockets
 A delicate but distinctive flavor
MOUSSELINE-STYLE

The most distinctive feature of this forcemeat is the type of fat used in its preparation.
The use of cream as the source of fat allows the production of extremely light and smooth
product.
It is made using lean white or light meats and fish such as chicken, veal, rabbit sole, shrimps, and
well trimmed lean pork.
Panada may be added for a smoother texture.
The seasoning is very delicate such as shallots, white pepper and wine.

NOTE: Mousseline forcemeat should not be confused with a mousse.

A mousse is a mixture of fully cooked and pureed basic ingredients bound with gelatin or fat and
lightened with an aerator.

5/4/3 EMULSION FORCEMEAT

This type of forcemeat is used extensively in sausage making- bologna, frankfurters , knockwurst
Its name is derived from the ratio of the components of the forcemeat.
The normal ratio is 5 parts meat, 4 parts fat and 3 parts ice.
5/4/3 emulsion forcemeat is made from any meat except fish
The mixture should be a perfect smooth paste.
By processing the components of forcemeat with ice, results in a very strong emulsion of meat
and fat when it is cooked.
A variety of binders are used for binding and water retention – such as non-fat dry milk, sodium
caseinate and phosphates.
ASPIC
Aspic is a dish in which ingredients are set into a gelatine made from a meat stock or consommé.
Aspic can also be referred as aspic gelée or aspic jelly. Non-savory, sweet dishes, often made with
commercial gelatine mixes without stock or consommé, are usually called jello salads in the United
States, or gelatine salads elsewhere.

History
Historically, meat aspics were made before fruit- and vegetable-flavoured aspics or jellies(UK)
and gelatines (North America). By the Middle Ages at the latest, cooks had discovered that a
thickened meat broth could be made into a jelly. A detailed recipe for aspic is found in Le
Viandier, written in or around 1375.
In the early 19th century, Marie-Antoine Carême created chaud froid in France. Chaud
froid means "hot cold" in French, referring to foods that were prepared hot and served cold.
Aspic was used as a chaud froid sauce in many cold fish and poultry meals. The sauce added
moisture and flavour to the food. invented various types of aspic and ways of preparing it. Aspic,
when used to hold meats, prevents them from becoming spoiled. The gelatine keeps out air and
bacteria, keeping the cooked meat fresh.
Aspic came into prominence in America in the early 20th century514 By the 1950s, meat aspic
was a popular dinner staple throughout the United States as were other gelatine-based dishes
such as tomato aspic. Cooks used to show off aesthetic skills by creating inventive aspics.
CULINARY PREPARATION

Fish in aspic
When cooled, stock that is made from meat congeals because of the natural gelatin found in the
meat. The stock can be clarified with egg whites, and then filled and flavored just before the
aspic sets. Almost any type of food can be set into aspics. Most common are meat pieces, fruits,
and/or vegetables. Aspics are usually served on cold plates so that the gel will not melt before
being eaten. A meat jelly that includes cream is called a chaud-froid.
Almost any meat (poultry or fish included) can be used to make gelatine. The aspic may need
additional gelatine in order to set properly. Veal stock (in particular, stock from a boiled calf's
foot) provides a great deal of gelatine; in making stock, veal is often included with other meat for
that reason. Fish consommés usually have too little natural gelatine, so the fish stock may be
double-cooked or supplemented. Since fish gelatine melts at a lower temperature than gelatines
of other meats, fish aspic is more delicate and melts more readily in the mouth.
Fish stocks usually need added gelatine to maintain a melded shape Vegetables have no natural
gelatine.

CULINARY USES

Aspic jelly may be colorless (white aspic) or contain various shades of amber. Aspic can be used
to protect food from the air, to give food more flavor, or as a decoration.
There are three types of aspic: delicate, sliceable, and inedible The delicate aspic is soft. The
sliceable aspic must be made in a terrine or in an aspic mold. It is firmer than the delicate aspic.
The inedible aspic is never for consumption. It is usually for decoration. Aspic is often used to
glaze food pieces in food competitions to make the food glisten and make it more appealing to
the eye. Foods dipped in aspic have a lacquered finish for a fancy presentation Aspic can be cut
into various shapes and be used as a garnish for deli meats or pâtés