chaud froid in international food
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Chaud froid in international foodTRANSCRIPT
DESINGED BY
Sunil KumarResearch Scholar/ Food Production FacultyInstitute of Hotel and Tourism Management,MAHARSHI DAYANAND UNIVERSITY, ROHTAKHaryana- 124001 INDIA Ph. No. 09996000499email: [email protected] , [email protected] linkedin:- in.linkedin.com/in/ihmsunilkumarfacebook: www.facebook.com/ihmsunilkumar webpage: chefsunilkumar.tripod.com
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The Purpose of Decoration and Presentation
To provide eye appeal
To provide a professional appearance
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Coating AgentsPurpose
Preserve the foodImprove its flavorEnhance its appearance Act as an accompanying sauce or moistening
agent
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GelatinExtracted from skins, connective tissue of
meat, and the bones of younger animalsWhen mixed with water, is transparent
and almost colorlessIs sold in a dehydrated form as a granule
and a fragile sheet Can be purchased as clear or brown colorIs used to “set” such items as jellies,
mousses, and savory aspics
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GelatinPoints to consider:
Avoid fresh fruits containing the enzymes bromelain, ficin, papain, and actinidin
The infusion of large amounts of sugar will inhibit setting properties
When using dry powder, mix with cold water first for 3 to 5 minutes to moisten before adding the hot liquid for melting
Can be melted and rechilled several times before it loses its thickening ability
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GelatinPoints to consider:
Boiling will dilute its thickening propertiesWill take twice as long to dissolve when using
cream or milkAlways combine sugar and gelatin before
dissolvingAlways soak gelatin leaves in cold water to
soften before adding to a hot liquid
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GelatinPoints to consider
4 sheets of leaf gelatin equal 2½ teaspoons (7 g) of powdered unflavored gelatin.
1 envelope of powdered unflavored gelatin (¼ oz) is equal to 2½ teaspoons (7 g) and can be added to 2 cups (473 mL) of liquid to establish a standard firmness
In its dry form, gelatin has an indefinite shelf life
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Gelatin-Setting AgentsIsinglass: a type of gelatin extracted from
the air bladders of fish, particularly sturgeonCarrageen: a type of gelatinous thickening
agent derived from seaweed that grows off the coasts of Scotland and Ireland
Agar or agar-agar: the Malay name for gum; native to Japan
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Aspic JellyTrue aspic jelly as made by Carême was a
clarified stock made with the knuckle and feet of young vealNatural gelatin being extracted from the
collagenVery expensive method for obtaining gelatinNot done today unless an occasion warrants
the expense
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Aspic JellyModern version:
Uses a well-clarified stock with the addition of commercially purchased leaf or dried gelatin Creates an acceptable aspic for pâtes and terrines,
sliced meats, brushing on cold fish and shellfish, and most other presentations in the cold kitchen
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Aspic JellyThird Version
Adding pure gelatin product to clear water Has become popular in recent years Is cost saving—time, labor, skill It coats without interfering with the flavor of the
food
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Uses for Aspic JellyAs a stabilizer in salad dressingsTo fill a pastry encrusted pâté, to allow the
slice to appear wholeAs a binding agent for mousses, parfaits,
pâtés, and puréesTo brush on any sliced roasted meat,
poultry, or game for enhanced presentationBrushed on sliced terrines, pâtés, or
galantines
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Uses for Aspic JellyFor brushing on individual pieces of food
that will be the focal point of platters or plates
For coating the bottom of plates as a background for food
For coating the bottom of a platter as a base for presenting food
Cut into shapes or chopped, and spread on an accompanying dish or platter
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Uses for Aspic JellyLayered into a vegetable terrine to allow
it to set and carve easilyFor setting any cold sauce, other than
chaud-froid, that would be served on a plate or platter
Applied as a finishing shine onto large food items for display on a buffet, such as whole poached salmon or trout, whole roasted racks of lamb or beef, and whole roasted geese or ducks
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Uses for Aspic JellyTo coat the bottom of molds, before being
filled with a cold purée, for trapping a design inside
Used at varying strengths to coat a host of ingredients for use in competitions
To assist with the application of rubs and crusting on the outside of food items before being carved or served
Used to strengthen delicate food items
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Techniques for Applying AspicAspic does not need to be heated; it only
needs to be melted to slightly warm, never hot
Cool a portion of the warmed aspic over cold water, and when it reaches optimum consistency, begin to use it
Use the excess liquid aspic to warm up the hardening aspic, returning it to the correct consistency for coating
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Techniques for Applying AspicDo not leave the aspic sitting in the iced
waterStir the aspic gently to avoid setting—
aggressive stirring will introduce unwanted bubbles
Gently transfer aspic to new bowls often to avoid lumping
Do not boil the aspic because this will weaken its setting qualities
Avoid accumulation of debris in the aspicSUNIL KUMAR
Chaud-FroidChaud-froid means “first hot then cold.”Classically made with any mother sauceUses:
When plating a large quantity of cold appetizer that requires a plate sauce
Saucing plates and platters for culinary competitions
Flooding plates or platters to create a different color background for food presentation
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Chaud-FroidUses:
Flooded plates or platters can have shapes carefully cut from within and contrasting sauces inlaid in their place
Can be imitated in the cold sauce section of the garde manger using the principle of the classic mayonnaise colée
Can be used to bind vegetables, fruits, salad materials, or fish or shellfish for timbales, socles, or compound salad presentations
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Chaud-FroidUses:
To coat or semicoat individual pieces of food; however, the food does not have to be poached as it was in the past
Can be allowed to set on a flat tray, cut into attractive shapes and used to garnish plates or platters of food
Can be used for coating large hams, turkeys, and large fish such as salmon for decorative centerpieces
It makes a very pure white canvas for the chef to decorate the buffet
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Techniques for Using Chaud-FroidTechniques are similar as for aspicGenerally, the pieces coated tend to be larger
than those for aspicIt was commonly used to coat a whole item
before portioningSuccessful coatings are done by dipping and
flooding
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Displaying Food for CompetitionRules:
Identify the main components or protein items of the platter and choose complementary ingredients to accompany them
When methods of preparation of the meats are complicated, it is appropriate to select easier accompaniments
Cooking methods should vary throughout the presentation and reflect the diversity of skill of the chef
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Displaying Food for CompetitionRules:
Textures used should vary throughout the platter utilizing all available to the chef Smooth, coarse, solid, soft, liquid, crisp, crunchy
Colors should reinforce the perception of freshness, quality, and well-executed methods of cooking
Shapes and sizes of garnishes should suit the size of the platter and demonstrate well-executed knife skills
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Displaying Food for CompetitionRules:
Flavors and seasonings should be well distributed around the platter Spicy with bland Rich with lean Smoky and salty with sweet Sweet with sour Sweet with spicy
Any garnishing should add color, texture, taste, and interest to the plate
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Displaying Food for CompetitionRules:
Carving should be accurately executed, and the shingling between slices should be exact
The carved food should create interestingly shaped lines
These lines should have perfect form and create flow and interest to the overall design of the platter
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Displaying Food for CompetitionRules:
Equal attention should be given to all components of the platter
The platter should have a focal pointThe flow of the food on the platter is the result
of well-balanced food in unison and provides a pleasing pathway to the focal point
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Specialty PresentationsHave unique characteristics that will affect
planning and layoutThe accompaniments for any platter can be
included as part of the platter design, or as part of the garnish
Accompaniments can also be served to the side in small dishes that have their own serving utensils
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Specialty PresentationsBuffet items should have signage to identify
main items and accompaniments
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Cheese PresentationsAlways include a representative example
from different classifications6 to 12 would be appropriate
The layout should guide the order of tastingMilder to softerYounger to strongerFirmerRiper
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Cheese PresentationsWhen served as a tasting, few items should
be served as accompanimentsIt is customary to serve crackers, bread, and
waterWhen served as part of a buffet, the cheeses
should be selected from a range of styles according to the customer demographics
The cheese should be cut appropriately for the number of guests, making self-service easier
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Caviar PresentationsCreate a presentation that clearly defines the
portion that the guest should takeServe from original packing container, glass
bowl, or silver dishPlace on a large platter, elevate with ice
pedestal, and surround with small spoons or croutons that contain the portion of caviar that is intended for each guest
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Gravad Lox PresentationsFor ease of service:
Place a garnish of two or three slices in between each portion: crouton, lemon slice, or pickle slice works well
The salmon could be rolled up with one of its accompaniments, such as cream cheese, then presented
Accompaniments such as cream cheese, pickles, capers, sliced sweet onions, and lemon wedges would be served aside, or on the platter
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Fruit Platter PresentationsAlways select seasonal varieties that are
sufficiently ripenedChoose different textures, colors, and
flavors.Should be peeled or partially peeled,
portioned into bite-size pieces or slicesWhole fruit can be attractively arranged
into designs, or carved into interesting shapes for a centerpiece or focal point
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Vegetable Platter PresentationsAlways select fresh and crisp vegetables
that are in seasonPeel and cut into shapes that are easy to
eat, as well as interesting to observeMix shapes and colors to form attractive
patternsGourds and squashes work well whole and
uncut, or carved as the pièce montéeAppropriate dips and dressings are served
as accompaniments
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Charcuterie PresentationsShould represent the whole of the classificationVariety should give the platter many interesting
and complementary shapes, textures, and flavorsThe focal point can be an arrangement of partial
sausages and salamis positioned in the back center area of the display
Slices can be shingled forward into lines that appear to have originated from a larger solid part
Accompanying chutneys, relishes, pickles, and crusty bread should be served on the side
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Deli Tray PresentationsShould contain a combination of sliced meats
and cheeses, accompanied by relishes, salad items, condiments, and breads
Can be prepared in advance and dropped off at a location without the need of service staff
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Culinary CompetitionsCategories
Cooking Professional/Student Cold PlattersCooking Professional/Student Cold PlatedPatisserie/ConfectioneryShowpiecesTeam BuffetHot Food Competitions
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Culinary CompetitionsReasons to compete:
It promotes camaraderie among chefsIt provides inspiration to young professionalsIt provides a great way for chefs to networkIt provides an arena for the chef to showcase
skills and techniques to the publicIt offers educational rewardsIt promotes growth, research, and
development within the industry
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Culinary CompetitionsReasons to compete:
It sharpens the skills and techniques of the chef
It allows for high levels of creativity within the industry
It encourages the use of good workmanship and nutritionally sound cooking
It teaches economy and judicious use of products
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Planning for CompetitionConfirm dates and locationRead current rules and make sure they
are fully understoodAlways ensure that food products are
going to be available to you where you are and where you are going
Research what is current and what, if anything, that the judges might be looking for
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Planning for CompetitionConcentrate on showing the judges the skills
and techniques that have been masteredPlan a schedule for practicesPlan a progression chart indicating where
dishes should be by a specific time in order to see progress
Stick to the practice schedule and always stay focused
Seek professional advice from colleagues or other seasoned competitors to eliminate unforeseen pitfalls
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Planning for CompetitionDraw and write everything down from its
conception to the final plate presentationKeep the chosen dishes or presentation
within the skill and technique ability of the competitor
As competition time approaches, follow a strict regimen of nutrition and exercise
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Planning for CompetitionHave checklists for all food, materials,
equipment, uniforms, and all other personal items
Leave plenty of time to get to destination and set up
Follow the entire rules specific to the competition category and be prepared for any changes and equipment failures that may occur
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Planning for CompetitionCommon Mistakes
Poor execution of basic fundamentalsMaking “food show” food instead of “customer
food”Creativity supercedes sensibilitySloppy workmanshipPoor compositionInconsistent sizes
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Planning for CompetitionCommon Mistakes–Unappetizing food– Incorrect garnish and portion count, and portion size– Sloppy aspic work– Poor layout
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