QUALITY INDICATORS FOR CHAUD – FROID

The quality of a chaud – froid coating has a major effect on the overall quality of the finished product. The quality of a chaud – froid is judged according to flavor, tooth, color and appearance.

  • Flavor – The flavor should complement the dish.
  • Tooth – The chaud – froid should have a very delicate tooth. As it melts in the mouth, it should have a silky-smooth texture, similar o that of well-made veloute or béchamel sauce.
  • Color – Chaud – froid can be made in various colors. However, the colors should originate from natural ingredients. Avoid using artificial colors, instead, pastel shades are the best. –
  • Appearance – The appearance should be neat and clear-cut, smooth and shiny and free of air bubbles. The thickness of the coating should not be more than 3/16-inch and the thickness of the glaze 1/8-inch thick.

 

HANDLING & STORAGE

Chaud – froid sauces can be cooled and stored. Reheat gelled chaud – froid sauce over a hot water bath to avoid scorching.

COLLEES

Collees are chaud froid sauces using mayonnaise, sour cream, heavy cream or a combination of these as their base. Collees are often used with fish and other light items. Combine 3 parts of mayonnaise, sour cream or heavy cream with one part of strong aspic jelly. Use and treat like normal chaud – froid.