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? 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 • 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