Chaud froid in international food

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
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2. The Purpose of Decoration and
Presentation
To provide eye appeal
To provide a professional appearance
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3. Coating Agents
Purpose
Preserve the food
Improve its flavor
Enhance its appearance
Act as an accompanying sauce or moistening agent
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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
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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
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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
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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
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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
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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
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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
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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

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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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28. Specialty Presentations
Buffet items should have signage to identify main
items and accompaniments
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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
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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
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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
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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
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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
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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
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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
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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
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37. Culinary Competitions
Categories
Cooking Professional/Student Cold Platters
Cooking Professional/Student Cold Plated
Patisserie/Confectionery
Showpieces
Team Buffet
Hot Food Competitions
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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
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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
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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
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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
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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
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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
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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
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45. Planning for Competition
Common Mistakes
–Unappetizing food
– Incorrect garnish and portion count, and
portion size
– Sloppy aspic work
– Poor layout
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