Home Ihm 5th sem notes Bsc Food Production Notes sem 5 Uses of Chaud Froid

Uses of Chaud Froid

Amit Kumar
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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 a chaud – froid. The purpose of coting items with a chaud-froid are:

  • Protection of the item from the air while it sits on the buffet.
  • The sauce acts as a background or a canvas on which to decorate. The chaudfroid is an adornment itself.
  • The sauce can complement the flavor of the coated item.
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