Bsc 1st semester-model paper 2

                                       Bsc 1st semester-Model paper 2


Q1. a)  Define stock.
       b)List the components of a stock?
       c) What are the precautions to be taken care while making stocks?

Q2 Classify sauces with examples
    b)Give recepie for 1 litre of hollandaise sauce?

 Q3 Give the classifications of vegetables with 2 examples each?
    b)Give 5 classical cuts of vegetables with the help of a diagram?

Q4.Explain the role of following in

 a) Sugar in cake making
 b)Fats used in yeast products
 c)Thickening agents
 d)Salt in bread making

Q 5. Write short notes on the following:
   a)Aims and objectives of cooking
    b)Moist method of cooking food
    c)Dry method of cooking
    d)Personal hygiene in cooking

Q6.Draw organisation structure of a 5 star kitchen
    b)Explain 5 roles of an executive chef of a kitchen?

Q7.Classify soups with example?
   b)Give recepie for 1 litre of consomme brunnoise.

Q 8.Explain any ten terms:

a)Chiffonade b)Cloute c)Raft  d)abats  e)Mirepoix  f)Emulsification  g)En cocette  h)Demi glaze

i)Beuree manie  j)Fermentation    h)Rancidity

Q9.Give two examples/Derivatives  of any of the following

a)Sauce espagnole
b)Consomme garnishes
c)Salad dressings
 d)Puree soups
e)egg preparations
 f)Simple salad
 g)sauce veloute
 h)sauce mayonnaise


Q 10.Explain the structure of an egg with help of a diagram.Explain the uses of eggs in baking?

Q11.Classify raising agents and explain any two of them?

 Q12.Match the following:

     a ) jardiniere                                      1)egg yolk and cream
     b)liasion                                             2)plum cake
     c)blackjack                                         3)cuts of vegetable
     d)royale                                              4)spinach
     e)florentine                                         5)savoury egg custard

Q 13.State true or false

a) Stocks should be bolied for longer time
 b)Poaching temp is from 82 to 90 degrees centigrade
 c)The egg storing temperature is 2 degree centigrade.
 d)Danger zone is from 5 to 63 degrees clecius
 e)Brolining is moist method of cooking
 b)
 

Bsc 1st semester -Model Paper

                                       Important questions-1st year

Q1.  Explain the duties and responsibilities of an executive chef?
  b)Draw kitchen organisational /Heirachy chart structure of a five star hotel?

Q2.  Define Stock
     b)Give recepie for 1 litre of chicken stock/fish stock?
     c)List important points while making good quality stock?

Q3. Draw and describe the structure of an egg?
       b)List characterstics and uses of an egg?

 Q4. Write short note on following(any two)

  a)uses of egg    b)Raising agents   c)uses of sugar in cooking     d)Shortenings

Q 5. Explain effect of heat on vegetables?
    b)List different colour pigments in vegetables with examples?

 Q6.Classify soups with example?
      b)Give recepie for 1 litre of consomme?

  Q7.Classify sauces with the help of an example?
      b)Give recepie for 2 litres of white sauce

  Q8.Explain different parts of salad?
    b)Explain salad dressings.Name 5 salad dressings?

   Q 9.What is personal hygiene?Explain its importance.
      b)What is the importance of kitchen uniform?

    Q 10.What is importance of sugar in baking.
       b)Types of sugar and its uses

    Q11.What are the various methods of cooking food.Explain each with example?
 
     Q12.Explain the following culinary terms

       a) Abats
      b)chinois
      c)mirepoix
      d)Rigor mortis
       e)bainmarie
       f)emulsion
       g)bouqet garni
      h)foei gras
       i)larding
      j)chiffonade

Ham ,Bacon and gammon

HAM, BACON & GAMMON

BACON & CURED PORK

There are three methods of Curing bacon and salt Pork ,with day coarse salt with brine or with a mixture of salt, sugar, seasonings and preservations . After salting the meat may besmoked .Results vary depending on the cure and breed of Pig.Most bacon is made from the fatly chest meat that run under the pig .This is called steaky bacon in Great Britain bacon in the U.S. and lard in France ,The meat may be salted or both salted and smoked .Unsmoked salt bacon in Britain is described as “green” in theU.S. most bacon is smoked .French Bacon is the meatiest ,suitable for flavouing braises and stews in the form of lardons rather than being served as a separate ingredients.Other Cuts of Pork are commonly cured s Bacon . In Britain gammon denotes the hindleg of a Pig cured in one piece , that is with the ham and bacon together . Salt Pork varies from country to country. In France ,cuts such as Pork belly and hock are cured in brine for up to a month as Petis sale. This is used for hearty soups and baked withcabbage , lentils or dried beans.

HAM

Ham is the cured hind leg of a pig , smoked or salted and smoked to preserve it. Ham thatare dry salted has the best flavour and are the most tender but other hams are plungedstraight into brine, or cured in a way that combines both methods. Curing time can aslong as 2 months .Salt used for curing is usually mixed with sugar an assortment of

spices, particularly pepper and with nutritive preservatives that add Pink colour and protect meat from botulism toxins.The feed given to the Pig affects the taste of ham, the peanuts of virgin the peaches of Georgia and the aeorus of Andalucia all condrisute to flavour & texture .After salting theham may be smoked over fragrant woods such as apple , beech and hickory, then it is leftto age for 3 mon6ths to 2 years .The atmosphere must be cool and dry ,many famousham’s are cured in mountain regions.A cured ham(often called a Country or home cured ham) may weigh as much as 20 lb butsmall or medium hams up to 15 lb are less likely to be fatty. Some hams like the famousParma ham ,are intended to be eaten raw in thin slices an are often accompanied by freshfruits such as melon or figs or delicate vegetables like Asparagus. Many ham bought raw,however need to be simmered before being served .If day cured and salty whole hamsshould be soaked in cold water for several hours , before simmering .Some hams are sold pre cooked these may be served plain or cooked further and areeaten either hot or cold .The saltiness of a plain cooked ham is complemented by sweetaccompaniments such as fruit chutney and apple sauce .The French often brain a cookedham in cider with cream and apples In the southern U.S. ham steaks are often pan friedto serve with red eye gravy made with coppee or Even coca-cola.English Gammon is leg of Pork , Sometimes hand , cured on the side like bacon Heshould be cooked in the same way as ham.

COMMONLY USED HAMS

1.Ardennes

2.Smith field

3.Virginia

4.Sugar baked

5.Bayonne

6.West Phalian

7.York

8.Black Forest

9.San Daniele

10.Brunswick

 11.Coppa

 

12.Serrano

13.Parma

 

Chaud Froid-Notes

                                         CHAUD-FROID-Notes

Described in simplest terms,

chaud-froid sauce

is a white saucecontaining enough gelatin that it sets like an aspic.The name

chaud-froid

is French for “hot-cold.”The sauce is so called because the classic versionis made hot but eaten cold. Today,chaud-froid sauce is rarely used exceptfor display pieces on buffets.Its main purpose there is to provide asmooth,uniformly white background for colored decorations. Because it isnot eaten in these cases,it does not have to have a good flavor,and it maybe made out of a simple béchamel sauce thickened with a roux made withwhite shortening.

 

 

Nevertheless,chaud-froid sauce finds occasional use in cold dishes—forexample, as a component of some aspic moulds and terrines. A brief discussion is warranted without going into the kind of detail found inbooks on garde manger.Many kinds of white sauce may be used as a base for chaud-froid,including cream sauces, white stocks enriched with cream or creamand egg yolks, veloutés, and mayonnaise. There are also colored chaud-froid sauces, but they are not often used. Red sauce can be made with the

Addition of tomato paste and, sometimes, paprika. Green sauce is coloredwith spinach and watercress, puréed with some of the hot sauce,andstrained. Brown chaud-froid can be made by combining glace de viande,tomato sauce, and aspic jelly in equal proportions

.

Preparing Chaud-Froid Sauce

Two basic types of chaud-froid sauce are considered here, one based onwhite stock and cream,the other on mayonnaise. Both of these are of good eating quality and can be used for first-class cold foods. Heaviertypes based on roux-thickened sauces may be economical to make butare more appropriate for inedible display pieces. Two recipes for chaud-froid are given here.

Classic chaud-froid

isessentially an aspic jelly with the addition of cream or a cream and eggyolk liaison. In fact, it can be made by combining aspic jelly and cream,butthis mixture would have to be reinforced with extra gelatin because of the quantity of cream.

Mayonnaise chaud-froid

, also called

mayonnaisecollée

,which means something like “glued mayonnaise,” is simply amixture of aspic jelly and mayonnaise. It is easy to make and,if the twoingredients are of good quality, is a tasty and useful chaudfroid. The basicproportion is equal parts aspic jelly and mayonnaise.The proportion canbevaried to taste,however, from 1 part aspic and 2 parts mayonnaise to 1part mayonnaise and 2 parts aspic jelly.Using a commercially made mayonnaise is recommended. If you are usinga homemade mayonnaise, it is best to prepare the chaud-froid at the lastminute and use it at once.Reheating it to melt it could cause themayonnaise to break. Commercial mayonnaise, on the other hand, cangenerally be melted without damage, but it is still best touse the sauce as soon it is made.

Galantines, timbales, terrines, whole or smaller joints of poultry and ham are some of the products that can be coated with a chaud – froid. The purpose of coating items with a chaud – froid are :a.protection of the item from the air while it sits on the buffet. b.the sauce acts as a background or a canvas on which to decorate.c.the chaud – froid is an adornment itself.the sauce can complement the flavor of the coated item

TYPES OF CHAUD - FROID

The two primary methods of preparing Chaud – froid are the classical and the contemporarymethods.

THE CLASSICAL METHOD:

The classical method calls for the use of Béchamel or Veloute. This is reduced with a stock,suitable for the product that needs to be coated. This reduction is then fortified with a suitableaspic jelly and cream.

THE CONTEMPORY METHOD:

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.

VARIATIONS:

Chaud – froid can be made in a variety of colors. Only natural ingredients must be used toobtain the colors using the basic colors. For a brown chaud – froid, replace the cream with areduced

jus

. A green chaud – froid can be made by using spinach puree. Red chaud – froidneeds paprika plus tomato puree. Carrots, red peppers and even saffron are used to create avariety of colors.

USING CHAUD-FROID SAUCE

As discussed earlier, aspic and chaud-froid are used to enhance both theappearance and the flavour of cold foods. For best results, the aspic andchaud-froid, as well as the foods to be coated, should be prepared andhandled in specific ways. The following sections offer general proceduresfor handling these products. Specific applications, such as recipes foraspic-based terrine moulds, are included later in the chapter. Aspic jellymust be cooled to just above congealing temperature before it is used tocoat foods. If it is too warm, it will not have enough body to coat and will just run off.

Coating with Chaud-Froid

Apply chaud-froid sauce according to the same procedure as for aspic.Because most chaud-froid is thicker than aspic, it is usually kept a littlewarmer when poured. If the first layer of chaud-froid is too transparent ornot thick enough ,apply one or two additional layers. After the chaud-froidhas chilled and set,apply decorations if desired. Finish with a layer of aspicfor best appearance.

APPLYING THE CHAUD – FROID

There are a series of steps involved in the application of chaud – froid.

a.Preparing the item for coating

-Items to be coated should be well chilled. This helps to adhere the sauce to thesurface. Chaud – froid will run off the surface of a warm item before it can set.-The surface of the food to be coated should be smooth and trimmed of any roughedges. It is not possible to create a smooth finish to a product if the under surface isrough and jagged.-Surface grease must be removed before the coating of chaud – froid is applied. Thecoating will not stick to a greasy surface. If there is a skin attached to the product, itshould be removed. This will ensure that the fat and the grease are also removed.-The item to be covered should be blotted/dabbed dry. This will allow better adhesionof the sauce.

b.Tempering the Chaud – Froid

Chaud – froid sauce should be tempered before applying. Once the item has been properly prepped, the sauce may be tempered. This involves bringing the temperature of the sauce,either by heating or cooling, to a point that will allow the best and easiest coating. Gelling

kes place at around 85

°

F. Normally, the closer you can maintain the sauce to thistemperature without it getting too thick, the more evenly it will coat. In the ideal situation, itshould take only 2 or 3 coats for a smooth and glistening finish.If the sauce is too warm, it tends to wash over the item leaving only a thin layer of the sauce.If extremely warm, it might even melt the previous layers that have already been applied.If the Chaud – froid is too cold and thick, it will not form an even layer. The sauce will formlumps and might even leave air bubbles on the surface. The sauce will not coat the itemsmoothly, because it sets too quickly in runs.A sauce that is tempered properly will be easily controled, it will give a smooth and evencoating and it will make the application of the coating easier and more efficient.

c. Ladle Method or Dipping Method?

There are two ways to apply a Chaud – froid sauce. It can either be ladled onto the product r the item to be coated can be dipped into it. The ladling method is suitable for large joints or pieces of meat. Smaller items are more evenly coated by dipping. Also, unevenly shapeditems are more easily coated by the dipping method. In each case, it is advisable to applymore than one coat of the sauce to give an even appearance and a smooth complete finish.Whichever method of coating is used, it is essential to refrigerate them between each coat and before the final trim.

d.Trimming

Trimming is the final step in preparing the item for decoration. Carefully remove the itemfrom the pan in which it was coated taking care not to rip the product away. The item should be cut away with the help of a palette knife being run around the base of the product.Preferably, dip the knife in hot water first. Line up the trimmed chaud – froid on a clean andfresh tray.At this point, they are no longer items or products….they are now Chaud – froids. They nowneed only to be decorated before they can be set out on display.

e.Decorating the Chaud – froids

The Chaud – froids can now be decorated tastefully with a variety of food items. There aremany choices available. Aspic cutters can be used to punch out a variety of shapes out of vegetables. These may be applied in pleasing patterns such as geometric shapes, floral or abstract.A more natural, pleasing effect comes from using foods in their natural shapes. Capers,caviar, chives and slices of olives are a few examples. Each component must be dipped intowarm aspic jelly and placed onto the surface of the chaud – froid. Avoid dripping excessaspic jelly onto the surface. These droplets of aspic are difficult and almost impossible toremove and can make the most beautiful designs look sloppy. After the decorated chaud – froids have been chilled; they are glazed with a single coat of well-tempered aspic jelly. Thiswill protect the surface of the chaud – froid that could become dull and dry looking. The finalglaze of aspic will keep the chaud – froid looking sparkling and fresh.

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 andappearance.1.Flavor – The flavor should complement the dish.2.Tooth – The chaud – froid should have a very delicate tooth. As it melts in the mouth, itshould have a silky smooth texture, similar o that of well made veloute or béchamelsauce.3.Color – Chaud – froid can be made in various colors. However the colors should originatefrom natural ingredients. Avoid using artificial colors, instead, pastel shades are the best.4.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 thethickness of the glaze 1/8-inch thick.

Handling & Storage

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

COLLEES

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

 

 

Quenelles,parfaits and roulades

QUENELLES, PARFAITS, ROULADES

 

QUENELLES :

A dumpling made with a spice meat or fish forcemeat bound with fat and eggs ,sometimes with panada added . It is then moulded into small sausages or egg shape and post in boiling water. The most common type are veal quenelles made from a godiveauforcemeat. They are also served as an entrée with a sauce or au gratin. Small quenellesmay also be used as a garnish.

PARFAITS :

An ice desert made with double cream which gives smoothness and prevents it frommelting too quickly and enables it to be cut into slices . Originally the parfaits was acoffee flavoured ice cream ; today , the basic mixture is a flavoured custard cream, aflavoured syrup mixed with egg yolks or a fruit puree which is blended with whippedcream and then frozen . There is a special parfait mould .The shape of a cylinder withone slightly rounded end .The parfait can be served by itself or used as a base for preparing an iced cake, an iced soufflé or a vacherin .

ROULADES :

Any of the various savoury or sweet preparations which are stuffed or filled andthen rolled.A pork or veal roulade consists of a fairly thin slice of meat , spread withforcemeat and then rolled up , then usually braised .Veal roulade can also be made usinga slice from the leg or breast , slit open to form a pocket , filled with a forcemeat mixedwith a salpicon, then rolled into a galantine and poached in white stock. The term is alsoused for baked goods again sweet or savoury. For ex: A rolled sweet sponge with creamfilling or similar. A savoury roulade based on a baked cheese or vegetable mixture may be prepared as for a sweet roulade but with savoury fillings. Roulades may be served hotor cold.

 

Aspic and Gelee-Notes

                                      ASPIC AND GELEE


Definition: Aspic is a savory gelatin made from consommé or clarified stock. Because consommé is high in gelatin, it hardens when it cools, forming aspic.

Aspic can be prepared as a mold with various ingredients such as meat, vegetables or egg set into the mold. The aspic is chilled and then sliced and served.

Used in this way, aspic is an effective method for preserving foods because the gelatin seals off the oxygen, preventing the growth of bacteria that cause food spoilage.

Aspic can also be used as a glaze for appetizers and cold food platters.

Aspic is traditionally made from consommé, and this process can be time-consuming. To save time, some modern kitchens prepare aspic by fortifying water or ordinary stock with added gelatin. This technique produces an inferior product, in terms of both flavor and texture.


Gelee Definition:

Aspic jelly is called  GELEE in French. It is a flavorful gelatinous stock which

has been carefully clarified.

PLEASE NOTE – it is different from ASPIC- which is slices or dices of poultry,

meat, game, fish , seafood or fruit are molded in a clarified aspic jelly.

Any well made stock, prepared with large amount of bones will gel when chilled. At

this stage it is only called a savory jelly. It becomes an aspic jelly after it has been clarified.

Beef and game aspic jellies are amber in color

Veal, poultry, pork aspic jellies are light amber

 Fish aspic jelly has no color but it’s transparent

 

 

CLASSICAL METHOD OF PREPARATION

• The stock is made from more collagen rich products such as pork skin and calf’s

feet

• The stock is carefully clarified.

• This kind of aspic jelly depends solely on the gelatin present in the bones for

gelling.

QUICK METHOD OF PREPARATION

• Prepare a good quality brown stock

• Clarify as for consommé

• Chill a small portion of the clarified stock

• Rehydrate the desired amount of gelatin in the cooled portion of the stock

• Stir the bloomed gelatin into the remaining warm stock

• Chill a small sample in the refrigerator to evaluate the gel strength.

Commercial mixes are also available in dry powder form which can be reconstituted as

desired. They save time and effort but have a lower quality of flavor .

ADDITIONS OF WINES

Wines may or may not be added to the aspic jellies. In all cases the wine should be added

when the jelly is very cool, yet a liquid. This ensures that the full aroma of the wine is

preserved.

CHARACTERISTICS OF A GOOD ASPIC JELLY

1. FLAVOR- it should be intense enough. It should not be so strong so that it masks

the flavor of the main ingredients. Little amount of acids added such as lime juice

or vinegar or wines will enhance the flavor of the aspic jelly.

2. TOOTH- is the density or elasticity of the jelly. The jelly should be firm enough

to hold the desired shape, yet it should melt in the mouth.

3. CLARITY- aspic jelly should be crystal clear

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4. COLOR- the range of the color should be from rich amber to brown as in the case

of the game aspic, to white or transparent as for fish aspic jelly. Additional tones

of red can be present depending on the choice of the wine used.

Fruit aspic jellies can be colored to represent certain fruit- green to yellowish for

lime to red for the cherries. The jelly is colored using various dyes. A color

derived naturally from fruit and vegetable purees is preferable.

HANDLING AND STORAGE

• Aspic jelly is a potentially hazardous food, an ideal environment for

bacterial growth. It is high in moisture content, high in protein, and comes

from an animal source.

• Use only clean, sanitized containers for storage.

• Once jelly is set, handle it as little as possible.

• For smaller quantities pour into a proper containers and cool to 140

degrees F before refrigerating.

• Once the jelly is placed in the refrigerator allow it to set without stirring.

Aspic jelly

,or

gelée

(zhuh lay),is clarified stock that contains enoughgelatin that it solidifies when cold. The gelatine may be naturallyextracted from bones or added from a package. Good stock naturallycontains a certain amount of gelatine but, in most cases, it must besupplemented with additional unflavoured packaged gelatine. Aspic jellymay be nearly colourless (white aspic) or various shades of amber. Mostoften, however, it must be crystal clear. This is achieved by clarifying itlike a consommé. White or light-coloured aspic is used when the naturalcolours of the foods and decorations must show through. Amber or goldenaspic enhances the brown colour of foods such as roasted meats andpoultry. Aspic is used as a coating for foods and as a binding ingredient.When it is used as a coating, it has three main purposes:

1.

To protect foods from the air, which would dry them out and discolourthem.

2.

To improve appearance and give shine.

3.

To add flavour. This last purpose is, of course, best accomplished if thestock is of high quality.As a binding ingredient, aspic is used in mousses, terrines, and aspicmoulds. It is also the binding agent in chaud-froid sauce.

Note:

When aspic is used as a binding agent, it need not beperfectly clarified. In addition, when congealed and chopped orcut into various shapes, aspic jelly is used as a garnish forplatters or servings of pâtés, terrines, and other cold items.

PREPARING ASPIC JELLY

The best aspic is a well-made, naturally gelatinous stock. It has a superiortexture and flavour, but it is time-consuming to make because a separatebatch of stock must be made in addition to the normal stock production.Consequently, most aspics are made by reinforcing regular stock withgelatin. Aspic powders and mixes are available, but the flavour of aspicmade from them does not compare with that made from stock. They canbe useful in an emergency, however, or for pieces used purely for displayor decoration

.

Classic Aspic Jelly

Prepare classic aspic jelly as you would white or brown veal stock,but withthe addition of products that release a good deal of gelatin,such as splitcalves’feet or pigs’feet,pork skin, and veal knuckle bones. If enough of these items are used, the stock will contain enough natural gelatin to beused as an aspic jelly. Follow basic stock-making procedures, except donot brown the added feet and pork skin when making brown stock.Whenthe stock is made, use the following procedure to convert it to aspic jelly.

P

rocedure for Preparing Classic Aspic Jelly

1. Test the stock for gelatin content. Ladle a small amount of cooled stockonto a small plate or saucer and refrigerate.• If the stock becomes firm, no additional gelatin is needed.• If it sets but is not firm enough, add about 1⁄2 oz or 2 tbsp (15 g)powdered gelatin per quart (liter) of stock, or 2 oz (60 g) per gallon (4liters).• If it does not set at all (which is unlikely if the stock is properly made)but merely becomes thicker, add about 1 oz or 4 tbsp (30 g) powderedgelatin per quart (liter), or 4 oz (125 g) per gallon (4 liters). In this case,you will actually be making regular aspic jelly (see next section) ratherthan classic aspic jelly. Add the gelatin by first stirring it gradually into alittle cold water, avoiding making lumps, and letting it soften. Then addthe softened gelatin to the stock.2. Clarify the stock as for consommé. For white aspic (made with whitestock), omit the carrots in the mirepoix.3. After the stock is clarified, remove all traces of fat. The aspic jelly isnow ready to use

.

Regular Aspic Jelly

This is normal meat, poultry, or fish stock reinforced with gelatin andclarified.Regular stock rarely has enough natural gelatin to enable it to beused as a jelly, so extra gelatin must be added. To test the stock forgelatine content and to convert it to aspic jelly,follow the same procedureas for classic aspic jelly, described above. However, note that if the stockcontains very little gelatin and stays watery when chilled, more than 4 oz(125 g) gelatin may be needed per gallon (4 liters).

Aspic Powder

Aspic powder

is unflavoured gelatine mixed with a powdered stockbase.To prepare it, follow the instructions on the container. Additionalunflavoured gelatine may be needed for some purposes. Procedures for

using aspic jelly are discussed following a brief consideration of a relatedtopic,chaud-froid sauce.

The Addition of Wine:

A lot of chefs recommend the addition of wines to aspic jelly to enhancethe flavor and the taste of the product. If used, the wine should be addedwhen the aspic jelly is still liquid. This will ensure that the full aroma of thewine is preserved. The recommended wines are port, madeira, sherry,marsala and crisp white wines.

Characteristics of Good Aspic Jelly:

Aspic Jelly can be graded on the following parameters

Flavour, Tooth, Clarity ,Colour

The flavour of an aspic jelly should be intense enough to make the mouthwater. Yet, it should not be so strong so as to over power the flavor of themain ingredient of the product. There are three aspects to the flavour of the aspic jelly. The first is the depth of character. This comes from theproper preparation of the stock. The flavour should not be watery andweak. It should be full bodied and robust. Seasoning is another area. Theaspic jelly needs to be properly seasoned, and here we are primarilytalking salt. The flavours of the ingredients need to be released. Andlastly, there is the matter of acidity. Slightly elevating the level of aciditywill serve to accent and enliven the flavours already present. This can bedone by adding wine, lemon juice or a flavoured vinegar. However, addingacid must be done with care. Remember, acid can interfere with thegelling of the aspic jelly and alter the strength of the gel. Tooth is the density or the elasticity of the jelly. The jelly should be firmenough to hold the desired shape, yet, once it is in the mouth, it shoulddissolve immediately. The jelly should not be rubbery or chewy. There aretwo factors which determine the mouth feel of aspic jelly. First is the ratioof gelatin in the jelly. The other is the service temperature of the jelly.Aspic jelly must be strong enough to allow clean slicing, yet delicateenough to offer a good tooth. The best way to achieve this is to slice theproduct as soon as it comes out of the refrigerator and then allowing theslices to warm up slightly, softening the gel, before service .Aspic jellyshould be absolutely crystal clear. The range of colors in aspic jelly lie between the rich amber almost browncolor that can be used for game, to a nearly colorless one for fish.

Additional tomes of red can be obtained and achieved depending on thewine used in the preparation.

Handling and Storing Aspic Jelly:

Aspic Jelly is a potentially hazardous food, an ideal environment for thegrowth of bacteria. It is high in moisture content, high in protein andcomes from an animal source. In order to prolong its shelf life and toensure its wholesomeness, car must be taken in storing prepared aspic jelly.Use only clean sanitized containers for storage. Once the jelly has set,handle it as little as possible. This will help minimize the growth of bacteria. Allow the jelly to set without stirring. When it sets as a singleblock, it seals itself exposing only the top surface to contamination. Onceset, the gel should be covered. Cooling of the aspic jelly should beachieved rapidly.

procedure for Cooling Aspic Jelly

The following procedure is used for chaud-froid as well as aspic jelly.1. If the jelly is congealed, it must first be melted. Set the pan or containerof jelly in a hot-water bath. Stir it gently from time to time until it iscompletely melted.2.Place the warm aspic jelly in a stainless-steel bowl.3. At all times, be careful not to make any bubbles. Bubbles in the jellymay get transferred to the surface of your food item and mar itsappearance.4. Select a ladle that fits the curve of the bowl. Set the bowl in crushedice, pushing it in so that it sits in a well of ice. With the edge of the ladleagainst the inside of the bowl, rotate the bowl so the ladle continuallyscrapes the inside of the bowl. This method prevents the formation of lumps that occur when jelly touching the cold bowl solidifies too quickly.5. Continue to rotate the bowl until the jelly is thick and syrupy but not yetset. The jelly is now ready for use. Remove from the ice bath and workquickly, because it will set very fast.6. Re melt and re cool the jelly as necessary.

Procedure for Coating Foods with Aspic Jelly

1. Chill the food to be coated. For best results, the surface of the itemshould be as smooth and as free of fat as possible.2. Place the item on a wire rack over a tray or sheet pan. Excess aspicthat falls onto the tray can be remelted and reused.3. Cool the aspic jelly according to the procedure above.4. Use the aspic as soon as it is ready. Various methods can be used tocoat foods with aspic, depending on the size and shape of the item.• For smooth, regularly shaped items, use a large ladle and nap them witha single smooth stroke, as illustrated in Figure 27.1. Working too slowlymay produce an uneven, bumpy coat.• Large items and items with steep sides or irregular shapes are harder tocoat. Using a ladle, coat the sides first and then the top for best results.• For small items, it may be more convenient to use a kitchen spoon thana ladle.• A pastry brush can be used to coat small items. A brush is often used forsmall portions, such as canapés, that need only a light glaze rather than aperfectly smooth coating of aspic.5. Chill the items until the jelly is thoroughly set.6. Repeat with additional coats, if necessary, until the aspic is of thedesired thickness.7. To decorate, dip pieces of decoration in liquid aspic and place on theproduct in the desired pattern. Some items appropriate to use fordecorating aspic are Leek leaves Black olives Tomato peels ,Fresh herbs,especially flat-leaf Truffles, real or artificial Carrots parsley andtarragon ,As appropriate, cut the items for decoration into very thin slicesand then into desired shapes. For most vegetable decorations, such ascarrots and leek leaves, blanch to make them more limber and to intensifythe color.8. If decorations have been used, cover the decorated item with a finallayer of aspic jelly to protect the design.

Uses of Aspic Jelly:

To coat showpieces such as whole turkeys and hams.1.For Aspic sheets, Aspic mirrors and Aspic cut outs. Decorative centerpieces can be made using colored aspic.2.To fill cavities in Pates.3.To line moulds for cold buffet presentation.

4.To glaze whole terrines and galantines and items coated with chaudfroid.5.To prepare aspic croutons which can be used to garnish cold platters oreven added into salads6.Chopped aspic, which can be used as a base to present a variety of cold meats on the buffet.7.To glaze canapes, zakuski and other hors d’oeuvres.Gelee also has its uses in the kitchen. As explained earlier,

gelee

is stockthat has been reduced and cooled down to a gelatinous consistency. Itcan be used to enrich soups, sauces and gravies. It can also enhance thetaste of stews an sauces. Gelee can be used to glaze cold meat productsto prevent them from drying out during the long presentation times onthe buffet counter.

 

 

PLEASE NOTE – it is different from ASPIC- which is slices or dices of poultry,

meat, game, fish , seafood or fruit are molded in a clarified aspic jelly.

Any well made stock, prepared with large amount of

has been carefully

ified.

bones will gel when chilled. At