1. 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.

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

3. 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

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

6. 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

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

8. The amount of gelatin needed is dependant on its intended use

9. 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

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

11. 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

12. How to Apply
4 Methods
Spray
Ladle
Brush
Dip

13. 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

14. 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

15. 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

16. 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