Food Production Notes & Recipes

  QUENELLES Quenelles are products that are made out of forcemeat as well. The forcemeat in this case is fish and is made out of a raw meat mixture. The forcemeat is similar to that used to make a mousseline. The fish is processed to a fine puree along with egg white which acts as a binder. Sometimes, bechamel sauce is also used. Seasonings, herbs and sometimes, light spices can also be added.  Two tablespoons dipped in hot water are used to shape the quenelles. These oblong shaped quenelles are then poached in fish stock for a couple of minutes until they are cooked.  The stock is then used to prepare a sauce like a Fish Veloute that will accompany the quenelles.                                                     PARFAITS This is the French term that means  perfect.  In culinary usage, it refers to two distinct and different products. One is a frozen mousse like dessert served in a tall glass. The other is a savory terrine, which, by its delicacy, is almost near to perfection. This i

  Aspic and Gelee play an important part in the preparation of many cold dishes that are created in the Grade Manger. The glistening coating or the sparkling bases help to highlight the dishes that are being presented. Proper presentation and application of aspic and gelee are essential to assure maximum impact for a large piece of meat or fish. There is a certain amount of confusion related to the term ‘aspic’ and ‘gelee’ and very often they are used inter changeably and the same confusion prevails when the terms ‘aspic’ and ‘aspic jelly’ are used.  Aspic, Aspic jelly and Gelee  are three different items and we will make an attempt to distinguish the three.                                                        ASPIC    Aspic Jelly must always be crystal clear and of a light golden (amber) color. The quantities of gelatin used in the aspic jelly should be of the correct proportion so that the jelly, when set, will neither be too rubbery, nor too light in consistency. Moreover, the asp

  CHAUD FROID Chaud froid, translated literally means hot – cold. This name refers to the fact that the sauce is cooked and is applied hot, but then chilled and served cold. The high gelatin content of the sauce makes it possible to apply it to an item while still warm and flowing. As the sauce cools, it gels and adheres to the product. It gives a smooth, pristine surface and seals the product from the air. Chaud – froid is a sauce that is applied to a product and is never served as an accompaniment or used to cook an item in like other sauces. TYPES OF CHAUD FROID The two primary methods of preparing Chaud froid are the classical and the contemporary methods. THE CLASSICAL METHOD: The classical method for chaud froid 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 suitable aspic jelly and cream. THE CONTEMPORY METHOD OF CHAUD FROID: A modern variation of the sauce is prepa

  MOUSSE   The cold mousse is a delicacy that is sure to delight the eye and please the palate as well. A mousse can be defined as  a mixture of cooked ingredients, pureed and held together with gelatin, veloute sauce, mayonnaise or aspic jelly, then enriched with cream and sometimes flavored with wine.  The mousse is always served cold, very often attractively moulded. A mousse is made with cooked meat, fish, poultry and nowadays, increasingly with vegetables. The method of preparation is the same for all recipes, whatever the ingredients used. The ingredients are first pureed, and then mixed with a binding agent like gelatin. Then cream and seasoning are blended in. Mousse is often served on the cold buffet and at times for luncheon.   MOUSSELINE   Mousseline is made out of a combination of uncooked meat that are pureed and bound with egg white and sometimes cream. They are set by cooking. Normally, the forcemeat for a mousseline is made out of fish. The raw fish is processed along w