this presentation is about cold preparation and it helps to under stand about how aspic and gelee can help in decoration part of food

1. NATIONAL COUNCIL FOR
HOTEL MANAGEMENT &
CATERING
TECHNOLOGY
IHM CHNNAI
ASPIC AND GELEE

2. SCOPE
• Introduction
• Definition
• Methods
• Commercial Powder
• Addition of Wine
• Characteristics of Good Aspic
• Handling and Storage
• Uses of Aspic
• Uses of Gelee

3. Introduction
• Aspic and Gelee play an important part in the preparation of many cold dishes that
are created in the Grade Manger.
• The glistening coating or the sparkling bases help to highlight the dishes that are
being presented.
• Proper presentation and application of aspic and gelee are essential to assure
maximum impact for a large piece of meat or fish.
• Aspic, Aspic jelly and Gelee are three different items and we will make an attempt
to distinguish the three.

4. Definition
Aspic
• The word aspic is used to refer to a combination of cold meats, fish,
vegetables or eggs, which are set in an aspic jelly in a decorative mould.
• When thoroughly chilled, the arrangement is de molded onto a service platter
and perhaps surrounded with aspic jelly croutons.
Gelee
• A Gelee or jelly in English is a gelatinous meat or fish stock.
• A Gelee becomes an aspic jelly when it is clarified.

5. Aspic
Gelee

6. Uses
• Aspic Jelly must always be crystal clear and of a light golden (amber) color.
• The quantities of gelatin used in the aspic jelly should be of the correct proportion
so that the jelly, when set, will neither be too rubbery, nor too light in consistency.
Moreover, the aspic jelly provides special protection for cold dishes.
• A display of poultry, fish, game or similar ingredients when coated with aspic jelly
will keep its freshness and original flavor when covered with aspic jelly.
• The making of fresh aspic is an elaborate process and in the modern kitchen is
fairly time consuming.
• It is possible nowadays to purchase aspic powder and the results are acceptable
especially if time is of the essence, and does not allow for the preparation of fresh
aspic jelly

7. Classical Method
• The classical method of preparing an aspic jelly is to make a stock with the
addition of more collagen rich products.
• In particular, these would include pork skin, calves feet, knuckle joints and shank
bones.
• There are two major steps in the classical preparation of aspic jelly.
– A stock must be made using gelatinous items such as pork skin, calves feet,
knuckle joints and shank bones.
– The stock must be reduced first and then clarified with aromatic vegetables,
wine and seasoning.

8. Quick Method
• The quick method of making aspic jelly is to add commercial gelatin to a ready
consomme.
• This method is very practical for a busy kitchen that uses a limited amount of aspic
jelly in its day to day production.
• The flavour and clarity of this type of an aspic jelly will depend upon the quality of
the consomme.

9. Commercial Powder
• Commercial powders are no doubt, the quickest method of producing aspic jelly.
• Commercially, savoury aspic jelly is available in dry powder form and more
recently in sheet form as well.
• They save time and effort n the part of the chef but has a lower quality of flavor
since little or no meat is used in the manufacture.
• It is recommended that their flavour be fortified.
• The premium brands are of fairly good quality.
• They are useful when small quantities of aspic jelly are
required periodically and must be re-constituted according
to the instructions of the manufacturer.

10. Addition of Wine
• A lot of chefs recommend the addition of wines to aspic jelly to enhance the flavor
and the taste of the product.
• If used, the wine should be added when the aspic jelly is still liquid.
• This will ensure that the full aroma of the wine is preserved.
• The recommended wines are port, madeira, sherry, marsala and crisp white
wines.

11. Characteristics of Good Aspic
Aspic Jelly can be graded on the following parameters:
• Flavor
• Tooth
• Clarity
• Colour

12. Flavour:
• There are three aspects to the flavour of the aspic jelly.
• The first is the depth of character. This comes from the proper preparation of the
stock. The flavour should not be watery and weak. It should be full bodied and
robust.
• Seasoning is another area. The aspic jelly needs to be properly seasoned, and here
we are primarily talking salt. The flavours of the ingredients need to be released.
• And lastly, there is the matter of acidity. Slightly elevating the level of acidity will
serve to accent and enliven the flavours already present. This can be done by
adding wine, lemon juice or a flavoured vinegar. However, adding acid must be
done with care.

13. Tooth:
• Tooth is the density or the elasticity of the jelly.
• There are two factors which determine the mouth feel of aspic jelly.
• First is the ratio of gelatin in the jelly.
• The other is the service temperature of the jelly.
• Aspic jelly must be strong enough to allow clean slicing, yet delicate enough to
offer a good tooth.
• The best way to achieve this is to slice the product as soon as it comes out of the
refrigerator and then allowing the slices to warm up slightly, softening the gel,
before service .

14. Clarity and Colour
• Aspic jelly should be absolutely crystal clear.
• The range of colors in aspic jelly lie between the rich amber almost brown color
that can be used for game, to a nearly colorless one for fish.
• Additional tomes of red can be obtained and achieved depending on the wine
used in the preparation.

15. Handling and Storing Aspic Jelly
• Aspic Jelly is a potentially hazardous food, an ideal environment for the growth of
bacteria.
• It is high in moisture content, high in protein and comes from an animal source.
• In order to prolong its shelf life and to ensure its wholesomeness, car must be
taken in storing prepared aspic jelly.
• Use only clean sanitized containers for storage.
• Once the jelly has set, handle it as little as possible. This will help minimize the
growth of bacteria.
• Allow the jelly to set without stirring. When it sets as a single block, it seals itself
exposing only the top surface to contamination. Once set, the gel should be
covered.
• Cooling of the aspic jelly should be achieved rapidly.

16. Uses of Aspic Jelly
 To coat showpieces such as whole turkeys and hams.
 For Aspic sheets, Aspic mirrors and Aspic cut outs. Decorative center pieces can be
made using colored aspic.
 To fill cavities in Pates.
 To line moulds for cold buffet presentation.
 To glaze whole terrines and galantines and items coated with chaud froid.
 To prepare aspic croutons which can be used to garnish cold platters or even
added into salads
 Chopped aspic, which can be used as a base to present a variety of cold meats on
the buffet.
 To glaze canapes, zakuski and other hors d’oeuvres.

17. Uses of Gelee
• It can be used to enrich soups, sauces and gravies.
• It can also enhance the taste of stews an sauces.
• Gelee can be used to glaze cold meat products to prevent them from drying out
during the long presentation times on the buffet counter.

18. HOME WORK
• WHAT IS THE ROLE OF GELATIN IN MAKING OF
ASPIC.