TEACHING SESSION PLAN

Module: Certificate in Teaching and Learning Date: 12/11/2018

Module for Teaching Practice: Charcuterie Learning Unit: Lesson 5

and Modern Buffet

Level / Stage (6,7,8): 6 Year: 2 No. of Learners: 16

Length of Learning Unit: 180 minutes Previous Knowledge and skills: good knowledge and skills
from year 1

Title of session/ topic: Forcemeat and its uses

Mark the type of session:

Lecture ☐ Tutorial ☐ Lab ☐ Practical/Studio X Workshop ☐

Module Description: This module will build on the knowledge and skills gained in the previous modules
of Culinary Skills, Contemporary Cuisine and Culinary Science. On successful completion of this module,
learners will have gained the additional practical skills and knowledge to practice with confidence the art
of Garde Manger in the modern professional kitchen.

Module Learning Outcome (What module outcome(s) is the class/session aligned to):
• Demonstrate the knowledge, skills and techniques associated with Charcuterie as applicable to the
professional kitchen.
• Differentiate and demonstrate the knowledge, skills and techniques associated with raw and
cooked forcemeats, pâtés and terrines as applicable to the professional kitchen.

Class/Session Outcomes: Upon completion of this session, you should be able to: (Share with
students e.g. Write on board /slide/ project image at beginning of lecture for students)

• Demonstrate knowledge and understanding of the term forcemeat

• Identify and select ingredients suitable to produce a forcemeat as well as equipment necessary for
this process
• Produce a variety of forcemeat items
Select & Prioritise Your Content:

For the session, decide what material is used in class and what material the students should study
independently and/or online. To do this, think about the material and its relative importance and prioritise
and list in the appropriate quadrant.

Support Learning Independent Learning

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• Definition of forcemeat
Priority • Definition of forcemeat
• Reasons for a Bad Forcemeat
• Reasons for a Bad Forcemeat
(Need to know) • Testing of Forcemeats
• Testing of Forcemeats
• Forcemeat Main Ingredients
• Forcemeat Main Ingredients
• Four specific types of Forcemeats
• Four specific types of Forcemeats
• Salt and Seasonings
• Salt and Seasonings

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• Specialty Forcemeat Preparations
• The process of progressive grinding
• Aspic-Bound Terrines
• Pâté en Croûte
Supplementary • Galantines and Roulades
Learning (Nice to • Zampone
know) • Foie Gras

Think about how you might incorporate Technology Enhanced Learning Tools and Blended Online
Learning Objects, that will develop students learning and engagement with the module.
 Teacher Activity Student Activity
(what you will do during the class): (what students will do during workshop/lecture):

Preperation Stage prior • Preperation of whiteboard in four • Prior to class a work report must be
to Class sections allocated to, what will we learn completed stating the recipes used
today, the overall subject of forcemeat the flow of work, and a synopsis of
with pointers to important need to the related theory
knows, timing of individual tasks, • Checking of ingredients and
Lessons learned section for the end of especially temperatures of high-risk
the class and AOB food items as part of daily duties
during practical class
Stage 1 • Welcome students and explain the next • Students receive information about
four ahead with reference to the what will be covered in the class
Setting the scene
whiteboard as a guidance tool
Stage 2 • Introduce the process of producing • Quick fire Q & A session to
forcemeats with a quick-fire Q & A demonstrate what knowledge that
Attain level of exsisting
session to attain what knowledge has has been gained from Moodle
knowledge been gained prior to class from Moodle section on forcemeats and from the
section on forcemeats and from the theory class that runs parallel to the
theory class that runs parallel to the practical sessions
practical sessions, as well as discussion
around this cooking principle
Stage 3 • Recap on the timing and sequence of • Students receive information about
different tasks the sequencing of their practical
Clarifiying the timing
work
and sequence of the
day
Stage 4 • Introduction to the ingredients, their • Students gather ingredients and
quality points and their use including discuss the same with lecturer
Discuss ingredients
tips what to consider
Stage 5 • Demonstration of tasks that have not • Students watch demonstration and
been done prior to this class (Béarnaise receive information
Demonstration stage
Sauce)
(this stage can be part
throughout the day)
Stage 6 • Supervision and especially correction • Students do basic preparation of
and demonstration of individual tasks ingredients as demonstrated by the
Practice stage
to individual students as problems arise lecturer or based on knowledge
• Document problems as they arise acquired in previous sessions
• A 15-minute break to be taken after
the 1h and 15 minutes
• Following on from the break student
will continue with preparation but
also starting the cooking of the
forcemeat items
Stage 7 • Recap and Feedback on the key lessons • Students receive feedback on the
learned as well as additional issues that key lessons learned as well as
Reflection and
are relevant to the learning additional issues that are relevant to
Feedback stage
• Provide feedback on the class work the learning
report during class and on the reflection • Based on the discussion at the end of
report on Moodle the class regarding the lessons
learned and key issues students will
produce their reflection report
which is uploaded to Moodle
Online Student Engagement Tools:

Moodle for:

• Download of advanced preparation class notes

• Handout on theory material to supports the practical class, and reinforce learning
• Recipes to be used in class
• Submission of reflective report after class with access to completed sample reports
• Additional resources for supplementary learning
Teacher Reflection:
What worked?
• It was a very successful class with the students gaining a good understanding of how to produce and use
different styles of forcemeat
• The session allowed for the production of a country style and mousseline style forcemeat
• The students gained additional knowledge on the production of a seatrout ballotine, including the
preparation and curing of the fish for this type of item, as well as the use of leaf gelatine as a natural
gelling agent
• Good discussion and reflection at the end of the class

What did not work?

• The class is a three our class which is quite short for a practical session in the culinary field, therefore the
students did not witness the full cooking process of the terrines due to time constraints. The cooking of
a terrine plays a substantial part in ensuring a high-quality end product; therefore, it would be beneficial
to have students present throughout the whole process from start to finish

To what extent did you address different domains of learning?

• Affective Domain – Receiving and Responding to Phenomena
• Cognitive Domain – Knowledge and some Comprehension of the production of a forcemeat
• Psychomotor Domain – Perception, Set, Guided Response, Imitation, Manipulation

What would I do differently next time?

• The current module has three hour of practical lectures and one-hour theory, which are delivered
independently from each other. Ideally the theory hour should be scheduled in conjunction with the
practical hours, allowing the students to make a better connection between theory and practical
application resulting in deeper learning.
White Board Layout for class on forcemeats

Time plan for today’s session: Introduction to forcemeats:

3 to 3.30 Introduction to the session and demonstration • Definition of forcemeat
3.30 to 4.15 Basic preparation • The process of progressive grinding
4.15 to 4.30 Break • Reasons for a Bad Forcemeat
4.30 to 5.30 Final preparation and cooking of forcemeat items • Testing of Forcemeats
5.15 to 5.40 Clean down • Forcemeat Main Ingredients
5.40 to 6 Lessons learned, discussion, critical reflection, AOB • Four specific types of Forcemeats
• Salt and Seasonings

Important Points: Lessons Learned, Discussion, and Reflection: AOB

By the end of today’s class, you will have an understanding off and • Blast chiller vs blast freezer • Moodle
produced two types of forcemeat items • Forcemeat production temperature • Tasting of
considerations forcemeats in next
• Country style forcemeat terrine • How to test a forcemeat class
• Three layered mousseline style forcemeat terrine (demonstration) • Seasoning a forcemeat for hot or cold
• Seatrout ballotine consumption
• Resting of a Forcemeat
Supporting Documentation on Moodle

Forcemeat

Definitions
Forcemeat
Finely ground and highly spiced meat, fish,
poultry, game, vegetables, eggs and dairy that is
served alone or used in stuffing.
A forcemeat is a combination of
cold meat, fat and seasonings bound
together through a chilled process of
grinding or pureeing.

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Supporting Documentation on Moodle

Forcemeats
• A forcemeat is a lean meat and fat emulsion that
is established when the ingredients are
processed together by grinding, sieving, or
puréeing
• Depending on the grinding and emulsifying
methods and the intended use, the forcemeat
may have a smooth consistency or may be
heavily textured and coarse
• Forcemeats should have a rich and pleasant
taste and feel in the mouth
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The process of progressive

grinding to obtain a fine
forcemeat
Grinding meat through a chilled
meat grinder, starting with the
largest die first, then progressing
to smaller and smaller holed
dies
It is very important to chill the
meat between grindings
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Supporting Documentation on Moodle

Reasons for a Bad Forcemeat

• Meat too warm while grinding

• Equipment too warm when grinding
• Dull blades on the grinder or food
processor which generates friction
• Grinder incorrectly assembled
• Cooking time too long
• Cooking temperature too high
• Forcemeat ratio incorrect 5

Testing a Forcemeats:

• Cook a small amount of forcemeat to

check the bind, moisture and flavour.
• Wrap a small amount of forcemeat in
plastic wrap, secure ends, poach in a
80 degree water bath for 10 minutes.

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Supporting Documentation on Moodle

Forcemeat Main Ingredients

• Raw products (except gratin):

 Pork
 Fish (pike, trout, salmon)
 Seafood (shrimp and scallops)
 Game (venison, boar, rabbit)
 Poultry and game birds
 Poultry, veal, game, or pork livers
 Fat (either fatback or heavy cream) 7

Four specific types of

Forcemeats

Straight
Country
Gratin
Mousseline

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Supporting Documentation on Moodle

Four specific types

Straight forcemeats combine pork and pork fat with
a dominant meat in equal parts, through a process of
progressive grinding and emulsification.
Country-style forcemeats are rather coarse in
texture. They are traditionally made from pork and pork
fat, often with a percentage of liver and other garnish
ingredients.
In gratin forcemeats, some portion of the dominant
meat is sautéed and cooled before it is ground. The
term gratin means “browned.”
Mousseline, a very light forcemeat, is based on
tender, lean white meats such as veal, poultry, fish, or
shellfish. The inclusion of cream and eggs gives 9
mousselines their characteristic light texture and
consistency.
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Straight Method Forcemeat:

Select and trim meat and fat.
Cut into 1cm to 2cm cubes.
Marinate and chill.
If the forcemeat is marinated, then do not
marinate the garnish.
Progressive grinding.
Process in processor - optional.
Make a test and taste.
Cook to the necessary temperature 10

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Supporting Documentation on Moodle

Country Style Forcemeat:

Select and trim meat and fat.
Cut into 1cm to 2cm cubes.
Marinate and chill.
After first grind on the coarse die chill the meat
and reserve half of the coarse ground meat as
the garnish
On the second grind put the other half of the
meat through the medium die and chill
fold the two together
Make a test and taste. 11

Cook to the necessary temperature

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Gratin Method Forcemeat

• In a gratin forcemeat, the meat is very quickly

seared—just enough to enhance the flavor
and color, but not enough to cook it through.
• Follow the same procedure for grinding as for
a straight forcemeat, and process it with a
panada and any additional ingredients
• Uses:
 Fill a pâté en croûte
 Prepare terrines and galantines 12

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Supporting Documentation on Moodle

Mousseline Style Forcemeat

• This is the quickest forcemeat to make.

• It is typically used for light, white or
lean meats or fish.
• Usually only one variety of meat is
used
(although mixtures work well).
• Heavy cream is used as the
source of fat. 13

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Mousseline Style Basic Ratio

Meat or fish 1lb(500g)
Egg (or egg white) I ea.
Salt 1 tsp.
Cream
the cream is used to adjust consistency as
required by the type of meat or fish used
The point of caution comes in overworking the
forcemeat in the food processor once the cream
has been added
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Supporting Documentation on Moodle

Mousseline Forcemeat
Uses:
 Fillings
 Stuffings
 Coat or wrap poached fish or
poultry suprêmes
 Layer mousselines with different
colors to create a special effect in a
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terrine
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Salt and Seasonings

Salt plays a vital role in producing good forcemeats
The salt acts to draw out the proteins in the meat
(these proteins are the primary source of the
forcemeat’s “bind”)
Seasonings that can be used:
Herbs
Aromatic vegetables
Spices
Wines
Cognacs
Grain-based spirits 16
Vinegars
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Supporting Documentation on Moodle

Seasonings of Forcemeat
• Allspice • Mace
• Caraway seeds • Marjoram
• Cayenne or hot red • Mustard
pepper

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• Nutmeg
• Cinnamon • Paprika
• Cloves • Parsley
• Coriander • Pepper
• Cumin • Sage
• Fennel seed • Tarragon
• Ginger • Thyme

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Secondary Binders
• The proteins in the meats and fish are the
forcemeats’ primary binder
• A secondary binder is usually needed for
country-style and gratin forcemeats
• Secondary binders include:
 Eggs
 Non-fat dry milk powders
 Panadas
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Supporting Documentation on Moodle

Panadas

• Secondary binder that is made from

starchy items
• Examples:
 Well-cooked, pureed rice
 Well-cooked, pureed potatoes
 Bread soaked in milk
 Pâte à choux 19

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Specialty Forcemeat
Preparations
•Pate • Ballotine
•Terrine • En gelee
•Roulade • Zampone
•Galantine • Rillettes
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Supporting Documentation on Moodle

Terrines and Pâtés

• Terrines and pâtés are baked

forcemeats, sometimes containing
one or more garnishes.
• Terrines are prepared in molds
• Terrines are best prepared in
rectangular molds
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Terrines
• Forcemeat mixtures baked in an
earthenware mold with a tight-fitting lid
• It is more common to present terrines in
slices
• Terrine molds come in any number of
shapes, including :
 Triangle
 Half-circle
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 Trapezoidal
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Supporting Documentation on Moodle

Making Forcemeat Terrines

1. Prepare the terrine mold by lining it.
2. Fill the prepared mold with forcemeat and
any garnish required. The liner is then folded
over the forcemeat to completely encase it,
and a lid or foil covers the terrine.
3. Cook the terrine gently in a water bath. Add
enough simmering water to come about two-
thirds to three-quarters of the way up the
mold’s sides. Monitor the water bath’s
temperature; it should be at a constant 77°C.
4. Cook to the correct internal temperature. 23

5. Cool, press, and store the terrine until

23 ready to serve

Aspic-Bound Terrines
• The aspic should be added only as needed to
bind the major flavoring ingredients properly
• Use aspic while it is warm
• Liquids used to prepare an aspic:
 Clear stocks
 Consommés
 Broths
 Juices
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 Wine

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Supporting Documentation on Moodle

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Pâté en Croûte
1. Line the pâté mold with dough. Set
the dough in the mold so that the
overhang on one side of the mold is
enough to completely cover the top of
the mold. Use egg wash to “glue” the
pastry together.
2. Bake the pâté, adding the chimney
and any additional dough garnishes as
desired. The top crust of the pâté should
be vented by cutting a hole in the top to
permit steam to escape during baking.
3. Cool the pâté en croute and finish with 26
aspic.
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Supporting Documentation on Moodle

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Liver Terrines

Liver terrines are called liver pâtés

A mixture of liquefied liver, eggs,
and seasonings
Flour can be used as a stabilizer

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Supporting Documentation on Moodle

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Galantines and Roulades

• Galantines are made from boned poultry, sewn

back into the bird’s skin, poached in a rich
stock, and preserved in the natural jelly
• “Dodines” and “balantines” are occasionally
used in the same way as galantines
• Roulades differ from galantines in that they are
rolled in cheesecloth or plastic wrap, not in the
natural skin “casing” featured in galantines
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Supporting Documentation on Moodle

Galantines and Roulades

1. Carefully remove the skin and bone the bird
for a galantine.
2. Fill and roll the galantine or roulade.
3. Prepare the galantine or roulade by
poaching or roasting.
4. Once properly cooked (check the internal
temperature for accurate results), they should
be completely cooled. Galantines may be
cooled directly in the cooking liquid; roulades
are generally removed from the poaching
liquid and cooled. Galantines and roulades
should be rewrapped to produce an even, 31
appealing texture.
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Supporting Documentation on Moodle

Roulade
Any forcemeat preparation
that is typically rolled,
roasted or poached in
plastic wrap.

A forcemeat from the

leg of a bird, stuffed
into the leg skin and 33

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En gelee
items that are
simmered, cut and put
into a mold with a
gelatinous liquid and
allowed to congeal.
Sliceable but not a true
forcemeat.

Zampone
Literally means "Big Paw".
It is a stuffed fore shank
of a pig. 34

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Supporting Documentation on Moodle

Rillettes
A dish of pork or duck cooked slowly until
tender, then shredded, mixed with its own fat,
seasoned, and put into crocks.

Rillettes are
served with
bread as an
appetizer and
are not a true
forcemeat 35

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Foie Gras

The earliest records of foie gras go

back to 2500 B.C.E.
The first published recipe for pâté de
foie gras appeared in Le Cuisinier
Gascon, a cookbook published in
1747
Today, foie gras is produced from
both geese and ducks 36

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Supporting Documentation on Moodle

Grades of Foie Gras

Grade A: the liver must weigh at least 1 ½ lb/ 680 g. It
should be round and firm, with no blemishes. These
livers are used for terrines and pates.
Grade B: weighs between 1 and 1 lb 3 oz/454 and 539
g. They should have a good texture but are not
necessarily as round in shape as foie gras graded A.
This is a good choice for roasting or sautéing.
Grade C: weighs less than 1 lb/454 g, is slightly
flattened, and has some visual imperfections. They are
used primarily for mousses. 37

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Foie Gras

• Foie gras terrines, pâtés, and roulades

typically call for marinated foie gras
• Classic marinade ingredients:
 Sauternes
 Port
 Cognac
 Armagnac
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Supporting Documentation on Moodle

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Supporting Documentation on Moodle

Terrine, Ballotine, Pate

Items to be produced: Country Style Pork Pate
Ballotine of Seatrout
Chicken mousseline Terrine

Country Style Pork Pate/Terrine

375g pork belly minced
150g streaky rashers fine dice
225g loin of pork fine dice
2 large carrots fine dice
100g shallots fine dice
Thyme fine dice Sauté in a little butter
Rosemary fine dice
Garlic minced Add, flame up and reduce to nearly dry
140ml red wine
80ml sherry
150g dried apricots fine dice
75g pistachio nuts fine dice
Salt, pepper and spices
Parma ham for rolling 20 slices
 Supporting Documentation on Moodle

Ballotine of sea trout

2 x 500g filleted and trimmed sides of sea trout, scales removed
Cayenne pepper
Salt
1 leaf gelatine
Dill, parsley and tarragon, finely chopped

• Cure the salmon with the cayenne pepper and salt for 30 minutes, then dry with
kitchen paper to remove the liquid.
• Meanwhile, lay out two sheets of cling film, one-third overlapping
• Place half the chopped herbs on top of the cling film and press the skin side of one
salmon fillet on to the herbs. Place the gelatine leaves on top of this piece of salmon,
and coat with the remaining herbs
• Place the other half of the salmon 'head to tail' on top of the bottom piece, skin side
up
• Roll the entire salmon tightly in the cling film and tie both ends. Put in clean muslin
and tie at equally spaced intervals with 10 pieces of string. Poach, in water 68˚, for
six minutes per kg, turning a half turn at the midway point.
• Remove from the heat and allow to rest in the liquid for 30 minutes. Add enough
ice to cool rapidly, then remove from the liquid and refrigerate overnight
Supporting Documentation on Moodle

Chicken Terrine using a Mousseline style forcemeat

Triangular Trilogy of Chicken with Chicken Fillet inserts

Wild Mushroom Farce

Parma Ham

Chicken inner Fillet small not

to big
Herb Farce

Pork Fat, Nori, Spinach

Plain
Farce

400g chicken breast

2 egg white
340ml double cream

For the chicken mousseline, blend the chicken breast in a blender to a paste and pass
through a sieve into a bowl set over a larger bowl of ice. Slowly beat in the egg white
and cream until smooth. Season with a little salt and white pepper.
Supporting Documentation on Moodle

Finished forcemeat examples from the class