It contains Chaud-Froid, coating agent, purpose, gelatin, Aspic jelly, uses, recipe of Chaud-Froid and rules of displaying cold foods

1. Chaud-Froid
plate
presentation
SUBMITTED BY: SNEHA GUPTA
Reg No.- 181492410066
Roll No.- 14984918007

2. •The stock produced from the bones of the animals, used for
presentation, can also be made into a sauce called chaud-froid.
•Chaud-froid means "first hot then cold".
•It is said that chaud-froid was invented by Louis-Alexandre
Berthier
•Chaud-froid is classically made with any mother sauce that has
had some form of aspic or gelatin product added to it.
Chaud-Froid:-

3. •The most important aspects is eye appeal.
•Great attention musst be in their shape, color, size, and shine.
•Careful planning also eliminates repetition of color, ingredients, shape,
method of cooking, or platter layout--creating flow and interest to the eye.
•By displaying the foods attractively on the dishes, using props and linens,
the food will become an attractive and interesting focal point of the display.
The Purposes Decoration and
presentation:-

4. Coating Agent:-
preserve the food enhance its
appearance
improve its flavor
act as an
accompanying
sauce or
moistening agent
Purpose of coating agent
Tonkatsu

5. Gelatin:-
•Extracted from skins, connective tissue of meat, and the
bones of younger animals
•When mixed with water, is transparent and almost
colorless
•It is sold in a dehydrated form as a granule and a fragile
sheet
•Is used to “set” such items as jellies, mousses, and
savory aspics

6. True Aspic Modern method Third version
made by Antonin Careme, was
a clarified stock that was made
with the knuckle and feet of
young veal.
combination of well-clarified
stock with the addition of
commercially purchased leaf
or dried gelatin.
Adding pure gelatin
product to clear water
Aspic jelly:-
There are three distinct meanings depending in what
era the chef was trained.

7. Use of Aspic jelly:-
As a stabilizer in
salad dressings
To fill a pastry-encrusted
pate, to allow the slice to
appear whole
For coating the
bottom of a platter
as a base for
presenting food
Cut into shapes or
chopped and spread
around an
accompanying dish or
platter
02
04 05
As a binding agent
for mousses, parfaits,
pates, and purees
Layered into a
vegetable terrine to
allow it to set and
carve easily
03
06
01

8. MEASUREMENTS INGREDIENTS
U.S. METRIC
2 cups 473 mL Bechamel or veloute
2 cups 473 mL Aspic jelly
1 cup 473 mL Heavy cream
PREPARATION STEPS:
1. Boil the bechamel or veloute in a thick-bottomed pan.
2. Add the aspic jelly and reduce the sauce by one third.
3. Add the cream and bring back to a boil.
4. Strain through a fine sieve and cool
Recipe of Chaud-
Froid:-

9. •Be aware of the texture and flavour of many raw foods that can be mixed
together or combined with cooked foods (e.g. coleslaw, meat salad).
•Understand what combination of foods- for example, salad- is the best suited
to be served with other foods, such as cold meat or poultry.
•Cold food should be served on chilled plated. It should be thoroughly chilled
before serving – either refrigerated or held on ice before plating
•Because of the requirements of food safety. Cold foods are often served
straight from the refrigerator. However, falvours will be better if the food ia
allowed to stand at room temperature for 5-10 minutes before serving.
Rules for displaying cold food:-

10. Fresh Fruit
Display

11. Cheese Tray
Display

12. Thankyou