CHAPTER 13: PTS, TERRINES,

AND CHARCUTERIE SPECIALTIES

This chapter extends your knowledge of forcemeats to include those made specifically for
pts, terrines, and other pt products. To succeed at pt production you must therefore have
mastered the information and skills taught in Chapter 12. Make sure you have correctly
completed the Chapter 12 workbook questions before you begin working on Chapter 13.
The craft of pt making demands familiarity with many French words and culinary
terms. Thus, in this chapter successful completion of the key terms section is vital. Although in
the beginning of your study of pts you will likely be working with recipes, understanding the
procedures involved is also essential. Before you start pt production, you should be able to
number the steps in the procedures section without referring to the text.
Before studying this chapter, you should already
1. Have read How to Use This Book, pages xxviiixxxiii, and understand the professional
recipe format.
2. Know basic meat and poultry cuts, and be proficient at fabricating them.
3. Be familiar with various spices, and know how to toast and grind whole spices.
4. Be proficient at clarifying stock.
5. Have read Chapter 11, Cured and Smoked Foods, and understand the use of curing
mixtures.
6. Have read Chapter 12, Sausages, know the various types of pork fat, and be proficient
at preparing standard-grind forcemeats.
7. Know how to work with gelatin if you will be preparing pts en crote, or have read
ahead to Chapter 16, Aspic and Chaud-Froid, pages 632635.
After reading this chapter, you should be able to
1. List and describe the five basic types of pt.
2. List and describe the four elements of pt construction.
3. Identify and safely use the proper equipment for pt production.
4. Prepare pt forcemeats.
5. Correctly assemble various types of pts.
6. Cook pt products to the proper internal doneness and finish them appropriately
according to type.
7. Prepare complementary sauces, condiments, and accompaniments for pts.
8. Present finished pt products for both plated service and platter service.

A. Key Terms
Fill in each blank with the term that is defined or described.
Pate 1.

Technical, one-word definition of a forcemeat baked in a pastry

crust and usually served cold.

Pate en crute 2. Specific term for a pt baked in a crust.

Terrine 3.

One-word term for a pt without a crust.

Gallantine 4.

A poultry-based forcemeat wrapped in the skin of a fowl.

_______________________ 5.

Controversial term referring to a forcemeat wrapped in poultry

skin or a thin sheet of meat.

_______________________ 6.

A modern pt product, typically cylindrically shaped,

wrapped in raw or cooked meat, ham, or leafy vegetable
wrapper.

Mousseline Pate 7.

The smoothest and most refined form of pt, made from an

emulsion of pured raw meat, eggs, and cream.

Primary meat 8.

A pts main ingredient, totaling more than half of the pt

forcemeats weight, and giving the pt its name.

Secondary Meat 9.

Additional meats added to a pt forcemeat.

_______________________ 10. A pt forcemeat partially consisting of meats that are panseared, chilled, and then ground.
_______________________ 11. The best-known pre-ground pt spice blend.
_______________________ 12. A soft, smooth, starchy mixture used to bind and extend a pt
forcemeat.
_______________________ 13. A pt internal garnish that has been browned, typically by
pan-searing.
Random Garnish 14.

A pt internal garnish that is mixed into the forcemeat, and

appears scattered throughout the finished product.

Inlay Garnish 15.

A pt internal garnish that is arranged in a specific pattern

while the forcemeat is packed into its form.

pate a pate 16.

French term for the pastry used to wrap a pt.

pork fatback 17.

The preferred lining fat for most terrines: solid deposit fat from
a hog that has not been preserved with salt.

Caul fat 18.

A lacy membrane that encases the stomach and intestines of

hogs and other animals.

_______________________ 19. The poultry item that provides a galantines skin wrapper, and
much of the meat for its forcemeat.
_______________________ 20. Additional poultry meat needed to make the forcemeat of a
galantine.
_______________________ 21. A large, intact section of a pt used for presentation.
_______________________ 22. An ornamental skewer used to create height in a platter
presentation
_______________________ 23. The term used to describe a terrine that is served in the same
dish in which it was baked.

B. Short-Answer Questions
1. List and describe the five types of pts.
a.__________________
(description)
_______________________________________________________________________
b.__________________
(description)
_______________________________________________________________________
c.__________________
(description)
_______________________________________________________________________
d.__________________
(description)
_______________________________________________________________________

e.__________________
(description)
_______________________________________________________________________

2. List the four basic elements of a pt and explain the function of each.
a.__________________
(explanation) ________________________________________________________________
b.__________________
(explanation) ________________________________________________________________
c.__________________
(explanation) ________________________________________________________________
d.__________________
(explanation) ________________________________________________________________

3. List the four fats used in pt forcemeats.

a.__________________
b.__________________
c.__________________
d.__________________

4. List the four traditional spices used in quatre pices.

a.__________________
b.__________________
c.__________________
d.__________________

5. List four examples of a secondary binder.

a.__________________
b.__________________
c.__________________
d.__________________

6. List and describe the two ways to apply internal garnishes to pts.
a.__________________
(description) _______________________________________________________________
b.__________________
(description) _______________________________________________________________

7. List four items that can be used as a liner for a terrine.

a.__________________
b.__________________
c.__________________
d.__________________

8. Explain the effect of weighting terrines as they cool and chill, and list three negative results of
failing to weight them.
(explanation)
___________________________________________________________________________
___________________________________________________________________________

If not weighted:
a. __________________________________________________________________________
b. __________________________________________________________________________
c. __________________________________________________________________________

C. Procedures
Correctly number the steps in the following procedures and guidelines.
Note: The directions have been condensed and some steps omitted or combined. You must think
about the procedures and demonstrate your understanding; do not expect to copy from the text.
1. Procedure for making terrines:
______ Fold the liner over the top of the forcemeat, and cover with parchment, foil, and lid.
______ Mix the forcemeat, and refrigerate.
______ Weight the terrine, cool, and refrigerate under weight.
______ Poach test the forcemeat and evaluate.
______ Make corrections to the forcemeats seasoning and bind.
______ Mix random internal garnishes into the forcemeat.
______ Line the terrine mold.
______ Fabricate and pre-season meats, fats, and internal garnishes, and refrigerate.
______ Pack the forcemeat into the lined form, adding inlay internal garnishes.
______ Grind the meats and fats, and refrigerate.
______ Place the terrine in a hotel pan with hot water halfway up the sides.
______ Bake the terrine.
______ Prepare the terrine liner.

2. Procedure for making pts en crute:

______ Prepare the forcemeat and internal garnishes.
______ Cut out a dough lid and dough dcor, and refrigerate them.
______ Pack the forcemeat into the form, adding inlay garnishes.
______ Seal the pt.
______ Prepare the pt pastry dough and refrigerate it.
______ Affix the pastry lid on top of the forcemeat, create vent holes, and decorate.
______ Bake the pt.
______ Release the pt from its form.
______ Cool the pt to room temperature and then refrigerate for 24 hours.
______ Refrigerate the sealed pt for 24 hours.
______ Roll out the dough, line a pt en crute form with it, and refrigerate.
______ Refrigerate the pt for 1 hour to rest the pastry.

3. Procedure for making galantines and ballottines:

______ Prepare flat sheets of poultry breast meat and garnishes, and refrigerate them.
______ Mix the forcemeat, and refrigerate.
______ Grind all of the forcemeat ingredients, and refrigerate.
______ Perform a poach test, evaluate, and make necessary adjustments.
______ Refrigerate the galantine in its cuisson for at least 24 hours to mellow it.
______ Cover the skin with the liner meat.
______ Open-pan cool the galantine in its cuisson to room temperature.
______ Spread the forcemeat on the liner meat.
______ Roll the galantine into a cylinder, wrap in cheesecloth and plastic film, tie with string.
______ Poach the galantine.
______ Prepare the poultry skin wrapper and refrigerate it.
______ Arrange the inlay garnish on the forcemeat-lined skin.

D. Multiple-Choice Questions
1. This cooking vessel for this pt product is lined with pastry dough:
a. pte pt
b. pt en terrine
c. pt en crote
d. pt roulade
2. The cooking vessel for this pt product is traditionally lined with some type of fat:
a. pte pt
b. pt en terrine
c. pt en crote
d. pt roulade
3. This pt product always contains poultry, and is always wrapped in the skin of a fowl.
a. galantine
b. ballottine
c. palatine
d. (a. and b.)
e. (a. and c.)
4. Which four pt element is not necessary?
a. forcemeat
b. liner
c. internal garnish
d. sealer
5. Which is not a traditional function of secondary meats in pt forcemeats?
a. to stretch more expensive primary meats
b. to contribute additional nutrients
c. to lighten the color of the finished product
d. to add a rich mouthfeel
6. The fundamental meaning of the term gratin is:
a. to bake with cheese
b. a wide, flat vessel
c. to bake in cream sauce
d. to brown

7. Pt forcemeats made with North American pork or game meats should have a fat to lean meat
ratio of:
a. 35:75
b. 40:60
c. 50:50
d. 60:40
8. To properly evaluate a pt forcemeat for seasoning, bind, and mouthfeel, the cooked sample
must be:
a. hot
b. room temperature
c. refrigerated
d. frozen
9. Which spice is not included in quatre pices?
a. white pepper
b. cinnamon
c. ginger
d. allspice
e. nutmeg
10. Terrines may be lined with:
a. pork fatback
b. pork lard
c. caul fat
d. (a. and b.)
e. (a. and c.)
11. Which terrine form should not be used in commercial food service?
a. enameled cast iron
b. stainless steel
c. earthenware
d. ceramic
12. Which is not a recommended dough for pts en crote?
a. pte brise
b. biscuit-type dough
c. yeasted bread dough
d. puff pastry

13. The shape of a slice cut from a traditional chicken galantine is:
a. round
b. square
c. triangular
d. rectangular
14. You need to prepare country terrines as far ahead of time as possible for an important party.
You can plan to store them:
a. 1 week in the refrigerator
b. 1 month in the refrigerator
c. 1 month in the freezer
d. 2 months in the freezer
15. You should always accompany country terrines and rustic pts with:
a. green salad
b. Dijon mustard
c. crusty bread
d. cornichons

E. Short Essay Questions

1. You have discovered a European pt recipe that is 100 years old. How must you change the
ingredients formula to successfully prepare this recipe today?
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
2. Explain why a cooked pt product should never be frozen.
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________

3. List the three presentation styles used for pts, state the type of service for which each is
typically used, and draw a picture illustrating each.
a. _______________________
is typically used in/for __________________________________________________________
(drawing)

b. ________________________________________
is typically used in/for __________________________________________________________
(drawing)

c. ________________________________________
is typically used in/for __________________________________________________________
(drawing)

4. Discuss the challenges of serving or selling pt products in todays health conscious climate.
Include in your discussion ways to market pt products.
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________