{"id":2839,"date":"2020-10-21T13:32:55","date_gmt":"2020-10-21T12:32:55","guid":{"rendered":"http:\/\/ihmnotessite.com\/?page_id=2839"},"modified":"2020-10-21T13:35:10","modified_gmt":"2020-10-21T12:35:10","slug":"types-of-chaud-froid-sauce","status":"publish","type":"page","link":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-5th-sem\/types-of-chaud-froid-sauce\/","title":{"rendered":"TYPES OF CHAUD FROID SAUCE"},"content":{"rendered":"\t\t
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The two primary methods of preparing Chaud \u2013 froid are the classical and the contemporary methods.<\/span><\/p>

THE CLASSICAL METHOD: <\/strong><\/span><\/p>

The classical method calls for the use of B\u00e9chamel or Veloute. This is reduced with a stock, suitable for the product that needs to be coated. This reduction is then fortified with a suitable aspic jelly and cream.<\/span><\/p>

THE CONTEMPORY METHOD: <\/strong><\/span><\/p>

A modern variation of the sauce is prepared without a base of the roux. The result is a sauce, which has a less starchy mouth feel. The method is also faster to prepare.<\/span><\/p>

VARIATIONS: <\/strong><\/span><\/p>

Chaud \u2013 froid can be made in a variety of colors. Only natural ingredients must be used to obtain the colors using the basic colors. For a brown chaud \u2013 froid, replace the cream with a reduced jus. A green chaud \u2013 froid can be made by using spinach puree. Red chaud \u2013 froid needs paprika plus tomato puree. Carrots, red peppers and even saffron are used to create a variety of colors.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

The two primary methods of preparing Chaud \u2013 froid are the classical and the contemporary methods. THE CLASSICAL METHOD: The classical method calls for the use of B\u00e9chamel or Veloute. This is reduced with a stock, suitable for the product that needs to be coated. This reduction is then fortified with a suitable aspic jelly […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":374,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"ocean_post_layout":"","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"0","ocean_second_sidebar":"0","ocean_disable_margins":"enable","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"default","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"0","ocean_custom_header_template":"0","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"0","ocean_menu_typo_font_family":"0","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"default","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"0","footnotes":""},"class_list":["post-2839","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nTYPES OF CHAUD FROID SAUCE - IHMNOTESSITE<\/title>\n<meta name=\"description\" content=\"TYPES OF CHAUD - FROID The two primary methods of preparing Chaud \u2013 froid are the classical and the contemporary methods. 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