Charcuterie Taken from the term cuiseur de chair, meaning "cooker of meat," charcuterie has been considered a French culinary art at least since the 15th century. It refers to the products such as pâtés, terrines, rillettes, galantines which are made and sold in a delicatessen-style shop, also called a charcuterie.

Week 1 – Review of Cold Coating Sauces Aspic Gelee●Chaud-Froid●Mayonnaise Collee●Color Sheets

What is Aspic? A clear, savory jelly made from clarified meat, fish or vegetable stock and gelatin; used to glaze cold foods. -The Prentice Hall Dictionary of Culinary Arts A clear jelly made from stock (or occasionally fruit or vegetable juices) thickened with gelatin; used to coat foods or cubed and used as a garnish. -The Professional Chef, 7th Edition

Aspic evolved when chefs realized cold stocks gelatinized and preserved meats. Clear, clarified gelatin products can be made from : Meats Vegetables Seaweed Fish

Traditional Aspic Method Boil/ simmer Clarification Fortification Modern Aspic Method Consomme and Gelatin Quick Method 8 / 2 / 1 8 oz- aspic powder – 2 oz gelatin – 1 gal water

Why use Aspic? Binder Flavor Preserving Decorating Coating Foods Lining Platters

The amount of gelatin needed is dependant on its intended use

How To Prepare Gelatin for Use in Aspic 1. Weigh Carefully 2. Bloom in cold liquid 3. Melt Heat cold liquid used to bloom – Powdered Gelatin Add bloomed gelatin to warm liquid – Sheet Gelatin

Steps to Making the Aspic Once gelatin is melted in the liquid: Temper over ice bath Apply Chill

Steps for using Aspic 1. Chill food completely 2. Place food on coating rack 3. Melt and temper aspic as needed 4. Coat the food 5. Chill between layers *note, must re-temper aspic between layers 2 thin layers are best for coating

How to Apply 4 Methods Spray Ladle Brush Dip

What is Chaud-Froid? -The Professional Chef - 7th Edition Literally “hot-cold”; A sauce that is prepared hot but served cold as part of a buffet display, usually a decorative coating for meats, poultry, or seafood; Classically made from bechamel, cream or aspic -The Professional Chef - 7th Edition

Chaud-Froid Made by adding gelatin to a warm sauce, such as demi-glace, bechamel or veloute. Prepared in basically the same manner as aspic gelee

Mayonnaise Collee 2:1 ratio Made by thickening mayonnaise and/or sour cream with the appropriate amount of gelatin to produce a coating consistency 2:1 ratio mayonnaise/sour cream : aspic gelee, firm gel strength seasoned with salt & white pepper then strained

Color Sheets Aspic colored by organic material 1 cup organic food product Red – Orange – Yellow – Green – Purple 1oz gelatin 8 oz liquid Avoid fruits and blue items, things that bleed *or else cover with a clear layer