Online Module for Producing Delectable Pates & Terrine Dishes
A well-crafted pate or terrine can form a showpiece on a buffet, present perfectly as part of an appetiser selection and is popular as an entrée. These dishes are perfect for using up trimmings and offcuts and the farces produced can vary from rustic country style paté en croute to smooth and rich scallop terrines or pheasant mousse.
Components in this Module
1 - Introduction
- Introduction
- Selecting Ingredients
- Ingredient amounts
- Equipment Needs
- Reasons for particular equipment
- Assembling and Preparing Ingredients
- Checkpoint 1
2 - Preparation of Pates and Terrines
- Preparation of Pates and Terrines
- Base Ingredients Used for Pates and Terrines
- Moulds
- Checkpoint 2
- Hygiene in the Production of Forcemeats
- Forcemeat Styles
- Forcemeat Production Procedure
- Seasoning of Forcemeats
- Checking Flavour and Consistency of Forcemeats
- Binders Used with Farces
- Internal Temperatures of Pates and Terrines
- Checkpoint 3
3 - Types and Processes for Different Pates and Terrines
- Ballottine
- Chicken Ballottine
- Galantine
- Chicken Galantine
- Terrine
- Pork and Duck Terrine
- Pate
- Pate en croete
- Mousse and Mousseline
- Confit and Rillettes
- Sausages
- Homemade Pork Boudin
- Brawn
4 - Costing Pates and Terrines
- Costing Pates and Terrines
5 - Presentation of Pate and Terrines
- Presentation of Pate and Terrines
- Pate and Terrines
- Checkpoint 4
- Keeping Qualities
- Chaud-Froid
- Making Chaud-Froid
- Aspic
- Making Aspic
- Accompanying Sauces
6 - Developing New Recipes
- Developing New Recipes
- Checkpoint 5
- Congratulations!
Pre-requisite?
No previous knowledge or experience is required.
How long?
The online courses are made up of a number of learning modules. Each module has an estimated time to complete them (click on the ‘i’ next to the module to get the time).
The time to complete a module can vary based on your existing knowledge of the material.
No need to finish the course in one session. You can log in and out as many times as you like, until the course end date. The course end date is shown when entering the training. The system remembers what you have completed and you can continue on from where you left off.
How does it work?
Once we receive confirmation of your payment (which could take up to 24 hours), you will receive an email with your login details. Go to the login page which will be emailed to you. Enter your details then click on the name of the course when you are ready to start.
How do I pay?
Pay with mastercard or visa through our secure PayPal internet payment facility. You can also select to ‘Generate an Invoice’ or ‘Make An Enquiry’ and we will get back to you with a group pricing as a quote or submission for you to respond to.
Who should do this course?
These courses are for anyone who wants to learn more or wants to extend their resume by becoming more knowledgable in their company.
How will I be assessed?
Each module is broken into sections with checkpoints, interactive challenges and quiz questions throughout. You are required to go through each section and answer every question correctly to be deemed competent. If you answer any questions incorrectly, you will be given feedback on which question you answered incorrectly. You can then correct your response and continue.
Will I receive a certificate?
These are non accredited corporate-based short courses and if successful you will receive a Certificate of Completion.
Steps to proceed with enrolling in a Course
Step 1 – Select a Course(s) by adding it to the Shopping Cart.
Step 2 – Pay for the course (using Paypal).
Step 3 – Once we have received the payment we will send you an email confirming your order.
Step 4 – This email will have instructions for connecting to the course, your login ID and password.
Step 5 – Complete the online course.
Step 6 – Once the course has been successfully completed, you will have access to your certificate.
If you have any problems or questions just call us on (02) 9635 0477 or email training@alliedrisk.com.au