The document discusses aspic, including its history and modern preparation methods. Aspic is made from gelatin obtained from animal bones and cartilage or vegetable alternatives like agar-agar. It is used as a coating for foods to add moisture, flavor and shine and to prevent oxidation. Aspic can be applied to foods through spraying, ladling, brushing or dipping. It is also used to line platters and mold foods like mousses. Different varieties of chaud-froid sauce containing aspic are described for coating meats.
• Sauces
• “The sauce is to culinary art what grammar is to language.”
• Gastronomer
• Presented by:
• Manjeet Nehra(16)
• Mudit Grover(18)
• Sauces
Sauces are liquid or semi-liquid mixtures.
Sauces are liquid that has been thickened by either:
Egg yolks
Roux
Cornflour , Arrowroot or Starch
Reducing cooking liquor or stock.
• Importance of Sauces
Enhances flavours.
Some sauces helps in digestion. Ex: Mint Sauce , Apple Sauce with roast pork.
Enhances nutritional value of food.
Provides moisture , colour & shine to the food.
• Chef De Saucier
Responsible for most of the sauces made in the kitchen of the Hotels.
He holds the one of the most demanding jobs of the kitchen in Hotels.
• Sauce Boats
A sauce boat, gravy boat or sauciere is a boat-shaped pitcher in which sauce is served. It often sits on a matching plate, sometimes attached to the pitcher, to catch dripping sauce.
Mainly Sauce is
served in this sauce
boat in 5* Hotels.
• Basic Sauces
These are the Six Basic types of Sauces originated from French Cuisine.
• White Sauce
Also known as “Bechamel Sauce.”
Prepared with white Roux & mildly flavoured with onion.
Can be used as an ingredient in baked pasta recipes.
Some of the basic derivatives are
Cheese Sauce
Mustard Sauce
• Veloute
Prepared from light brown roux and stock.
It get it’s name from the type of stock used.
Ex : Fish Stock & Blond roux-Chicken veloute
Some of the basic Derivaitives are
Caper Mutton Velloute
Aurore Chicken Veloute
• Hollandaise
Warm yellow and rich sauce.
An emulsion of butter , lemmon juice , and egg yolk.
Particularly delicious on seafood, vegetables and eggs.
Some of the basic derivatives are
Noisette
Mustard
• Tomato Sauce
A Red kitchen Sauce.
This type of sauce may be referred to as Coulis.
Served with “Pasta” , “Eggs” , “Fish” & “Meat”.
Some of the basic derivatives are
Tomated Chaudfroid
Barbecue
• Brown Sauce
Also known as Espagnole sauce.
Made from Brown Roux and Brown Stock.
Eaten with meals and dishes such as full breakfast , bacon , Sandwiches or chips and baked beans.
Some of the basic derivatives are
Lyonnaise
Robert
• Mayonnaise
Basic cold sauce.
Used as a salad dressing.
Also used as a shiny flavourful coating to decorate cold dishes.
Basic derivative is
Chantilly
Thank You
an topic which can help every culinary aspirant and chef who wants to learn about cold kitchen and Garde Manger. This is helpful for understanding the basic of larder and its preparations.
• Sauces
• “The sauce is to culinary art what grammar is to language.”
• Gastronomer
• Presented by:
• Manjeet Nehra(16)
• Mudit Grover(18)
• Sauces
Sauces are liquid or semi-liquid mixtures.
Sauces are liquid that has been thickened by either:
Egg yolks
Roux
Cornflour , Arrowroot or Starch
Reducing cooking liquor or stock.
• Importance of Sauces
Enhances flavours.
Some sauces helps in digestion. Ex: Mint Sauce , Apple Sauce with roast pork.
Enhances nutritional value of food.
Provides moisture , colour & shine to the food.
• Chef De Saucier
Responsible for most of the sauces made in the kitchen of the Hotels.
He holds the one of the most demanding jobs of the kitchen in Hotels.
• Sauce Boats
A sauce boat, gravy boat or sauciere is a boat-shaped pitcher in which sauce is served. It often sits on a matching plate, sometimes attached to the pitcher, to catch dripping sauce.
Mainly Sauce is
served in this sauce
boat in 5* Hotels.
• Basic Sauces
These are the Six Basic types of Sauces originated from French Cuisine.
• White Sauce
Also known as “Bechamel Sauce.”
Prepared with white Roux & mildly flavoured with onion.
Can be used as an ingredient in baked pasta recipes.
Some of the basic derivatives are
Cheese Sauce
Mustard Sauce
• Veloute
Prepared from light brown roux and stock.
It get it’s name from the type of stock used.
Ex : Fish Stock & Blond roux-Chicken veloute
Some of the basic Derivaitives are
Caper Mutton Velloute
Aurore Chicken Veloute
• Hollandaise
Warm yellow and rich sauce.
An emulsion of butter , lemmon juice , and egg yolk.
Particularly delicious on seafood, vegetables and eggs.
Some of the basic derivatives are
Noisette
Mustard
• Tomato Sauce
A Red kitchen Sauce.
This type of sauce may be referred to as Coulis.
Served with “Pasta” , “Eggs” , “Fish” & “Meat”.
Some of the basic derivatives are
Tomated Chaudfroid
Barbecue
• Brown Sauce
Also known as Espagnole sauce.
Made from Brown Roux and Brown Stock.
Eaten with meals and dishes such as full breakfast , bacon , Sandwiches or chips and baked beans.
Some of the basic derivatives are
Lyonnaise
Robert
• Mayonnaise
Basic cold sauce.
Used as a salad dressing.
Also used as a shiny flavourful coating to decorate cold dishes.
Basic derivative is
Chantilly
Thank You
an topic which can help every culinary aspirant and chef who wants to learn about cold kitchen and Garde Manger. This is helpful for understanding the basic of larder and its preparations.
Powerpoint presentation of "Stocks" in Principles of food production.
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
MS Wine Day 2024 Arapitsas Advancements in Wine Metabolomics Research
Aspic
1.
2. ASPIC
Old Method
• The classical method of making aspic involves cooking bones,
cartilage, and tendons for several hours. These high-gelatin
ingredients produce a thick stock, which turns into a gelatinous mass
when the liquid cools.
Modern Method
• Contemporary preparations of aspic shorten the cooking process by
adding gelatin directly to bouillon or consommé.
• Gelatin is conveniently available in the form of leaves or powders.
• Fish Isinglass, gelatin obtained from fish, can also serve as the basis for
aspic.
• Vegetable Agar-agar is a vegetable or seaweed alternative to gelatin that
may be used in preparing meat free aspic.
3. Aspic Gelée
• Highly gelatinous, clarified
stock
• Used to coat foods
• Gives moisture, strong meat
flavor
• Can be clear, gold, brown
• Should have good mouth meltaway qualities
• Gives cold food presentation a great and
lasting freshness
4. ASPIC
Uses of Aspic
• Aspic is a versatile product.
• binder to lend structure to other foods
• Decorative element that adds color to dishes and
food displays,
• Lining for metal platters to protect food from
contamination, drying, and discoloration.
• Food coating, it may complement another food’s
flavor, prevent oxidation and drying, or improve the
appearance of food, especially for buffet display, by
adding shine.
5. Applying Aspic
• Aspic intended as a food coating should be completely clear
and contain no bubbles, food particles, streaks, or fingerprints.
Aspic can be applied to chilled foods by spraying, ladling,
brushing, or dipping.
• Spray - Pour tempered aspic into a spray bottle, and mist it over
chilled food products. Keep the spray bottle in a hot water bath to
prevent the aspic from cooling and solidifying within the spraying
mechanism.
• Ladle - Ladle tempered aspic over food products laid out on a coating
rack. Use this method for coating large pieces.
6. • Brush - Use a natural bristle brush to paint tempered aspic onto food
products.
• Although not often used because of the likelihood of streaking,
brushing is a good method if the food requires only a thin coating
and the time before service is limited.
• Dip - Dip the food products into a container of tempered aspic, and
then place them on a clean surface and refrigerate.
• Dipping ensures a clean, smooth coating.
• Repeat the aspic application process as needed to create a clear, even
coating on all food.
• One even coating of aspic is usually adequate for a buffet of short
duration, but two to three coatings are necessary for a buffet whose
presentation will last several hours.
• Use a minimum of three layers of aspic for foods presented for culinary
competition.
Applying Aspic
8. 2 Brush or spoon the aspic jelly
over slices of chilled pâté
arranged on a cooling rack.
Repeat the process until the
coating reaches the desired
thickness.
1 Cool the clarified aspic jelly by
slowly stirring it over an ice bath.
9. 1 Set a metal mold in ice water and add 8 fluid ounces (250 milliliters) cool liquid aspic jelly.
Swirl the mold so the aspic jelly adheres to all sides. Pour out the excess aspic jelly. Repeat as
needed to achieve the desired thickness; 1/4 inch (6 millimeters) or less is usually sufficient.
Procedure for Preparing Aspic-Jelly-Coated Chilled Mousses
10. 2 Garnish the mold by dipping pieces of
vegetable or other foods in the liquid
aspic jelly and placing them carefully
inside the aspic-jelly-coated mold. The
mold can now be filled with a cold
filling such as a mousse.
Procedure for Preparing Aspic-Jelly-Coated Chilled Mousses
3 Refrigerate the mold until it is well
chilled. Unmold the aspic by dipping
the mold in warm water, then
inverting and tapping the mold on a
plate.
15. • White chaud-froid - White meats
such as pork or poultry, poached
items, or fish benefit from a white
chaud-froid.
• Traditionally, white chaud-froid
was made primarily by adding
aspic to béchamel or velouté sauce.
• Chaud-froid collée made with
mayonnaise and aspic
• Most modern white chaud-froid
sauces are made by adding gelatin
to milk.
Mayonnaise Chaud-Froid
Varieties of Chaud-Froid
16. Procedure for Coating Foods with Sauce
Chaud-Froid
1 Scoring the skin of the fish.
2 Removing
the skin.
3 Removing the
dark flesh and
preparing the
fish for the first
coating of
sauce chaud-
froid.
17. 4 Glazing the fish with the sauce
chaud-froid.
5 Decorating the fish with
vegetables flowers.
18.
19.
20. • Brown chaud-froid - is used for brown
or red meats and is made from brown
stock and aspic. An orange variation
can be made with demi-glace, orange
juice and zest, Madeira, and aspic.
Varieties of Chaud-Froid