Chaud froid in international food

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Chaud froid in international food

Chaud froid in international food

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  • Agar is used as a setting agent, and is common in Japanese cooking where it is also called kanten or grass jelly.

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  • 1. DESINGED BY Sunil Kumar Research Scholar/ Food Production Faculty Institute of Hotel and Tourism Management, MAHARSHI DAYANAND UNIVERSITY, ROHTAK Haryana- 124001 INDIA Ph. No. 09996000499 email: skihm86@yahoo.com , balhara86@gmail.com linkedin:- in.linkedin.com/in/ihmsunilkumar facebook: www.facebook.com/ihmsunilkumar webpage: chefsunilkumar.tripod.com SUNIL KUMAR
  • 2. The Purpose of Decoration and Presentation To provide eye appeal To provide a professional appearance SUNIL KUMAR
  • 3. Coating Agents Purpose Preserve the food Improve its flavor Enhance its appearance Act as an accompanying sauce or moistening agent SUNIL KUMAR
  • 4. Gelatin Extracted from skins, connective tissue of meat, and the bones of younger animals When mixed with water, is transparent and almost colorless Is sold in a dehydrated form as a granule and a fragile sheet Can be purchased as clear or brown color Is used to “set” such items as jellies, mousses, and savory aspics SUNIL KUMAR
  • 5. Gelatin Points 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 SUNIL KUMAR
  • 6. Gelatin Points to consider: Boiling will dilute its thickening properties Will take twice as long to dissolve when using cream or milk Always combine sugar and gelatin before dissolving Always soak gelatin leaves in cold water to soften before adding to a hot liquid SUNIL KUMAR
  • 7. Gelatin Points 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 SUNIL KUMAR
  • 8. Gelatin-Setting Agents Isinglass: a type of gelatin extracted from the air bladders of fish, particularly sturgeon Carrageen: 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 SUNIL KUMAR
  • 9. Aspic Jelly True aspic jelly as made by Carême was a clarified stock made with the knuckle and feet of young veal Natural gelatin being extracted from the collagen Very expensive method for obtaining gelatin Not done today unless an occasion warrants the expense SUNIL KUMAR
  • 10. Aspic Jelly Modern 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 SUNIL KUMAR
  • 11. Aspic Jelly Third 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  SUNIL KUMAR
  • 12. Uses for Aspic Jelly As a stabilizer in salad dressings To fill a pastry encrusted pâté, to allow the slice to appear whole As a binding agent for mousses, parfaits, pâtés, and purées To brush on any sliced roasted meat, poultry, or game for enhanced presentation Brushed on sliced terrines, pâtés, or galantines SUNIL KUMAR
  • 13. Uses for Aspic Jelly For 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 SUNIL KUMAR
  • 14. Uses for Aspic Jelly Layered into a vegetable terrine to allow it to set and carve easily For setting any cold sauce, other than chaudfroid, 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 SUNIL KUMAR
  • 15. Uses for Aspic Jelly To 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 SUNIL KUMAR
  • 16. Techniques for Applying Aspic Aspic 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 SUNIL KUMAR
  • 17. Techniques for Applying Aspic Do not leave the aspic sitting in the iced water Stir 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 aspic SUNIL KUMAR
  • 18. Chaud-Froid Chaud-froid means “first hot then cold.” Classically made with any mother sauce Uses: 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 SUNIL KUMAR
  • 19. Chaud-Froid Uses: 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 SUNIL KUMAR
  • 20. Chaud-Froid Uses: 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 SUNIL KUMAR
  • 21. Techniques for Using Chaud-Froid Techniques are similar as for aspic Generally, the pieces coated tend to be larger than those for aspic It was commonly used to coat a whole item before portioning Successful coatings are done by dipping and flooding SUNIL KUMAR
  • 22. Displaying Food for Competition Rules: 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 SUNIL KUMAR
  • 23. Displaying Food for Competition Rules: 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 SUNIL KUMAR
  • 24. Displaying Food for Competition Rules: 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 SUNIL KUMAR
  • 25. Displaying Food for Competition Rules: 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 SUNIL KUMAR
  • 26. Displaying Food for Competition Rules: Equal attention should be given to all components of the platter The platter should have a focal point The flow of the food on the platter is the result of wellbalanced food in unison and provides a pleasing pathway to the focal point SUNIL KUMAR
  • 27. Specialty Presentations Have unique characteristics that will affect planning and layout The 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 SUNIL KUMAR
  • 28. Specialty Presentations Buffet items should have signage to identify main items and accompaniments SUNIL KUMAR
  • 29. Cheese Presentations Always include a representative example from different classifications 6 to 12 would be appropriate The layout should guide the order of tasting Milder to softer Younger to stronger Firmer Riper SUNIL KUMAR
  • 30. Cheese Presentations When served as a tasting, few items should be served as accompaniments It is customary to serve crackers, bread, and water When 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 SUNIL KUMAR
  • 31. Caviar Presentations Create a presentation that clearly defines the portion that the guest should take Serve from original packing container, glass bowl, or silver dish Place 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 SUNIL KUMAR
  • 32. Gravad Lox Presentations For 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 SUNIL KUMAR
  • 33. Fruit Platter Presentations Always select seasonal varieties that are sufficiently ripened Choose different textures, colors, and flavors. Should be peeled or partially peeled, portioned into bite-size pieces or slices Whole fruit can be attractively arranged into designs, or carved into interesting shapes for a centerpiece or focal point SUNIL KUMAR
  • 34. Vegetable Platter Presentations Always select fresh and crisp vegetables that are in season Peel and cut into shapes that are easy to eat, as well as interesting to observe Mix shapes and colors to form attractive patterns Gourds and squashes work well whole and uncut, or carved as the pièce montée Appropriate dips and dressings are served as accompaniments SUNIL KUMAR
  • 35. Charcuterie Presentations Should represent the whole of the classification Variety should give the platter many interesting and complementary shapes, textures, and flavors The 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 SUNIL KUMAR
  • 36. Deli Tray Presentations Should 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 SUNIL KUMAR
  • 37. Culinary Competitions Categories Cooking Professional/Student Cold Platters Cooking Professional/Student Cold Plated Patisserie/Confectionery Showpieces Team Buffet Hot Food Competitions SUNIL KUMAR
  • 38. Culinary Competitions Reasons to compete: It promotes camaraderie among chefs It provides inspiration to young professionals It provides a great way for chefs to network It provides an arena for the chef to showcase skills and techniques to the public It offers educational rewards It promotes growth, research, and development within the industry SUNIL KUMAR
  • 39. Culinary Competitions Reasons 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 SUNIL KUMAR
  • 40. Planning for Competition Confirm dates and location Read current rules and make sure they are fully understood Always 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 SUNIL KUMAR
  • 41. Planning for Competition Concentrate on showing the judges the skills and techniques that have been mastered Plan a schedule for practices Plan 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 SUNIL KUMAR
  • 42. Planning for Competition Draw and write everything down from its conception to the final plate presentation Keep 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 SUNIL KUMAR
  • 43. Planning for Competition Have 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 SUNIL KUMAR
  • 44. Planning for Competition Common Mistakes Poor execution of basic fundamentals Making “food show” food instead of “customer food” Creativity supercedes sensibility Sloppy workmanship Poor composition Inconsistent sizes SUNIL KUMAR
  • 45. Planning for Competition Common Mistakes –Unappetizing food – Incorrect garnish and portion count, and portion size – Sloppy aspic work – Poor layout SUNIL KUMAR