[DOC] [TLE] lit: clarified butter - Student Resource Glossary [PAR] Au jus (oh joo), (lit: with juice) preparation served with its natural cooking juices. 
... One of the mother sauces of classic cuisine. ... Bouche (boo shay), (lit: a 
mouthful) a small round of puff pastry that can be filled with different savory 
mixtures. ... Chaud-froid (SHow frwah), (lit: hot-cold) a dish that is prepared hot 
but served... [DOC] [TLE] Aspic - Wikipedia [PAR] Chaud froid means "hot cold" in French, referring to foods that were prepared hot 
and served cold. Aspic was used as a chaud froid sauce in many cold fish and... [DOC] [TLE] Chaudfroid | Define Chaudfroid at Dictionary.com [PAR] Chaudfroid definition, a cooked dish of fowl or game, served cold with aspic, jelly, 
or a sauce. ... Serve with it a Mayonnaise, Barnaise, or Tartare sauce; or some of 
the chaudfroid sauce diluted. ... literally: hot-cold (because prepared as hot dish, 
but served cold) ... What mistaken pronunciation gave this character its name? [DOC] [TLE] Chaud-froid | Define Chaud-froid at Dictionary.com [PAR] Chaud-froid definition, a cooked dish of fowl or game, served cold with aspic, jelly
, or a sauce. See more. ... a sweet or savoury jellied sauce used to coat cold meat
, chicken, etc. Word Origin. literally: hot-cold (because prepared as hot dish, but 
served cold) ... What mistaken pronunciation gave this character its name? [DOC] [TLE] Culinary Dictionary - C, Whats Cooking America [PAR] Today, Caciocavallo cheese is made from cow's milk, though its cryptic name 
literally means horse .... Other Americans began mixing in other ingredients to 
make up new candy bars throughout the ..... chaud-froid  A French word that 
mean hot-cold. A sauce that is prepared hot but served cold as part of a buffet 
display. [DOC] [TLE] Lesson 7 on Aspic ,Chaudfroid,Colees - Scribd [PAR] Lesson 7 on Aspic ,Chaudfroid,Colees - Free download as Word Doc (.doc), PDF 
File ... Prepare classic aspic jelly as you would white or brown veal stock,but with 
the ... brown color that can be used for game, to a nearly colorless one for fish. ... 
The sauce is so called because the classic version is made hot but eaten cold. [DOC] [TLE] Wiley: Chapter-by-Chapter Glossary [PAR] Griddle To cook on a flat, solid cooking surface called a griddle. ... Poach To cook 
gently in water or another liquid that is hot but not actually ... Course A food or 
group of foods served at one time or intended to be eaten at the same time. ..... 
Chaud-Froid An opaque sauce containing gelatin, used to coat certain cold foods
. [DOC] [TLE] food service industry sanitation and safety [PAR] Hot foods that have been handled in a sanitary manner and that are served at .... 
as a garnish for platters or servings of pts, terrines, and other cold items. ... 
There are also colored chaud-froid sauces, but they are not often used. .... coated
, should be prepared and handled in specific ways. ... using one stroke of the 
ladle. [DOC] [TLE] What Is Chaud-Froid? - Culinary Arts - About.com [PAR] Chaud-froid is a jellied sauce used to decorate serving platters or to coat chicken 
breasts or other cooked and cooled items (usually poultry). ... In a pinch, it's 
possible to add gelatin to mayonnaise or sour cream, to make a chaud froid 
substitute called a mayonnaise colle. The word chaud-froid means "hot-cold" in 
French. [DOC] [TLE] French Culinary-Baking Terms | The Bakery Network [PAR] Amandine A French term meaning cooked, filled or served with almonds. ... 
Apparell A culinary term for a prepared mixture ready for further processing. ... Au 
Jus Describes a meat which is served in its own cooking juices. Translates .... 
Chaufroiter A French term indicating a

Question: The name of the sauce chaud-froid means this; it's prepared one way but served the other
Answer: hot-cold