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The document discusses various types of cold cuts, sauces, and preparations used in French cuisine. It describes terrines, pates, galantines and ballotines - meatloafs and stuffed meats that are cooked and served cold. It also discusses mousses, quenelles and forcemeats used as fillings or toppings. Common cold sauces mentioned include mayonnaise and its derivatives like tartar sauce, thousand island dressing and aioli. Dips discussed include hummus, guacamole, salsa and tzatziki. Preparations like chaudfro

Author

Nawed Khan

Language

EN