NON EDIBLE DISPLAYS
In French they are known as “Piece Montée”.Originally a large ornamental item of patisserie used to decorate the table at a banquet or a...
Ice Sculptures
Ice Sculptures
The Ice sculpture is the highlight of any buffet, and its focal point. Ice can be carved into any shapes, size or figure...
Tallow sculpture
TALLOW WORK:
Patterns and sculptures made with animal fat creating an eye- catching tallow piece is always time consuming, and should be planned well in...
Fruit & vegetable Displays
Fruit & vegetable Displays
Very attractive centre pieces can be made by carvings various shapes out of fruits and vegetables. Large pumpkins, melon and such vegetable...
Salt dough
SALTILLAGE
Basic Salt Dough for Sculptures
1 cup cold water
1 cup corn starch
2 cups warm popcorn salt.
Combine the water and cornstarch. Mix well over medium heat,...
Jelly Logo
BUTTER AND MARGERINE CARVINGS
Very often in place of tallow, butter and margarine is used to produce center pieces. Margarine is the preferred medium as...
Preparation of Quenelles, Parfaits and Roulades
Preparation of Quenelles
A variety of different fish can be utilized to prepare quenelle. Shellfish is not very popular to make quenelles, but fleshy fish...
Difference between ASPIC and GELEE (Definition)
Aspic and Gelee play an important part in the preparation of many cold dishes that are Prepared in the Grade Manger. The glistening coating...
Chaud froid
CHAUD FROID
Chaud froid, translated literally means hot – cold. This name refers to the fact that the sauce is cooked and is applied hot,...
Uses of Chaud Froid
Uses of Chaud Froid
Galantines, timbales, terrines, whole or smaller joints of poultry and ham are some of the products that can be coated with...
