Practice Quiz

Red Seal Cook

Category - Garde-manger

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What is the reason that a forcemeat would shrink or become grainy?
  1. The ingredients were not mixed properly
  2. The temperature of the ingredients rose above 4 °C
  3. There was not enough fat incorporated into the mixture
  4. All of the above
Explanation
Answer: D - Emulsification holds the forcemeat mixture together. When improperly prepared, when forcemeats are cooked they can shrink, lose their fat, or become dry and grainy. All of the above reasons could contribute to improper emulsification.
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