The Challenge of Aspic and Chaud-Froid Work

Aspic and chaud-froid work is considered an advanced topic because it involves many preparation skills. First of all, the foods to be coated must be properly prepared, whether they are roasted, poached, or cooked by some other method. Making good coating sauces requires knowledge of several basic preparations you should have already learned. For example, you must be able to make a strong, well-balanced stock and clarify it properly. Correctly and efficiently applying coating sauces to foods requires skill in handling gelatin products. Creating and arranging the customary décor items on and around the coated items demands precision cutting and an artistic eye.