{"id":2853,"date":"2020-10-21T13:54:12","date_gmt":"2020-10-21T12:54:12","guid":{"rendered":"http:\/\/ihmnotessite.com\/?page_id=2853"},"modified":"2020-10-21T13:56:15","modified_gmt":"2020-10-21T12:56:15","slug":"precautions-for-chaud-froid","status":"publish","type":"page","link":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-5th-sem\/precautions-for-chaud-froid\/","title":{"rendered":"PRECAUTIONS FOR CHAUD FROID"},"content":{"rendered":"\t\t
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QUALITY INDICATORS FOR CHAUD \u2013 FROID <\/strong><\/span><\/p>

The quality of a chaud \u2013 froid coating has a major effect on the overall quality of the finished product. The quality of a chaud \u2013 froid is judged according to flavor, tooth, color and appearance.<\/span><\/p>

  • Flavor <\/strong>\u2013 The flavor should complement the dish.<\/span><\/li>
  • Tooth<\/strong> \u2013 The chaud \u2013 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 b\u00e9chamel sauce.<\/span><\/li>
  • Color<\/strong> \u2013 Chaud \u2013 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. –<\/span><\/li>
  • Appearance <\/strong>\u2013 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.<\/span><\/li><\/ul>

    \u00a0<\/p>

    HANDLING & STORAGE <\/strong><\/span><\/p>

    Chaud \u2013 froid sauces can be cooled and stored. Reheat gelled chaud \u2013 froid sauce over a hot water bath to avoid scorching.<\/span><\/p>

    COLLEES <\/strong><\/span><\/p>

    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 \u2013 froid.<\/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":"

    QUALITY INDICATORS FOR CHAUD \u2013 FROID The quality of a chaud \u2013 froid coating has a major effect on the overall quality of the finished product. The quality of a chaud \u2013 froid is judged according to flavor, tooth, color and appearance. Flavor \u2013 The flavor should complement the dish. Tooth \u2013 The chaud \u2013 […]<\/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-2853","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nPRECAUTIONS FOR CHAUD FROID - IHMNOTESSITE<\/title>\n<meta name=\"description\" content=\"PRECAUTIONS FOR CHAUD FROID \u2022 Flavor \u2013 The flavor should complement the dish. \u2022 Tooth \u2013 The chaud \u2013 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 b\u00e9chamel sauce. \u2022 Color \u2013 Chaud \u2013 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. -\u2022 Appearance \u2013 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.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-5th-sem\/precautions-for-chaud-froid\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"PRECAUTIONS FOR CHAUD FROID - IHMNOTESSITE\" \/>\n<meta property=\"og:description\" content=\"PRECAUTIONS FOR CHAUD FROID \u2022 Flavor \u2013 The flavor should complement the dish. \u2022 Tooth \u2013 The chaud \u2013 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 b\u00e9chamel sauce. \u2022 Color \u2013 Chaud \u2013 froid can be made in various colors. 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