Detailed ppt of charcutierie

1. Charcutierie
Subunit:- 8- Chaud -froid
Unit #2
SK. MD. MINHAJ, AL. IHM BBSR

2. SK. MD. MINHAJ, AL. IHM BBSR

3.  Mousse and Mousseline
◦ Types of mousse
◦ Preparation of mousse
◦ Preparation of Mousseline
◦ Difference between mouse and Mousseline
SK. MD. MINHAJ, AL. IHM BBSR

4.  About Chaud-froid
 Types of chaud -froid
 Applying the chaud -froid
 Quality indicators for chaud –froid
 Handling & storage
SK. MD. MINHAJ, AL. IHM BBSR

5.  TRANSLATED AS HOT-COLD
 APPLIED HOT SERVED COLD
 VERY IMPORTANT PART OF COLD BUFFET
ITEMS:-
-GALENTINES
-TERRINES
SK. MD. MINHAJ, AL. IHM BBSR

6.  PROTECTION FROM DRYING
 BASIS FOR DECORATION
 ADDS FLAVOUR AND CONTRAST
SK. MD. MINHAJ, AL. IHM BBSR

7.  THE CLASSICAL METHOD
 THE CONTEMPORY METHOD
SK. MD. MINHAJ, AL. IHM BBSR

8.  Preparing the item for coating
 Tempering the Chaud - Froid
 Ladle Method or Dipping Method
 Trimming
 Decorating the Chaud - froid
SK. MD. MINHAJ, AL. IHM BBSR

9.  Flavor
 Tooth
 Color
 Appearance
SK. MD. MINHAJ, AL. IHM BBSR

10. SK. MD. MINHAJ, AL. IHM BBSR

11.  Write down the following
◦ Types of chaud –froid
◦ Appling the chaud –froid
◦ Quality indicator for chaud -froid
SK. MD. MINHAJ, AL. IHM BBSR

12. SK. MD. MINHAJ, AL. IHM BBSR