Why You Need to Glaze the Buffet Foods

Why You Need to Glaze the Buffet Foods

AJAR Hospitality

Why You Need to Glaze the Buffet Foods

AJAR.id – Hello Ajarian! ‘Glazing’ is the activity of coating foods with a glossy substances. You can glaze foods by dipping, dripping, or brushing them. Glazing adds eye appeal to foods and the added moisture improves the eat ability of the dish.

Aspic

Aspic is a savory jelly and used to glaze cold fish, meat, poultry, vegetables and pates. There are a number of good quality types of convenience aspic available. Aspic should be clear, free from apparent impurities, have no undissolved aspic crystals, and not be tough when set.

Chaud froid

The translation of the word is hot-cold. This means that the sauce is made hot and used only when cold. The sauce is used to give a smooth shiny surface to the food upon which a decoration is placed. The sauce is prepared and cooled until it reaches a coating consistency.

The item to be coated is cooked, cooled, trimmed and then covered. This sauce is made by adding aspic to a base sauce. There are two main types; white which is made from chicken, veal or fish velouté and brown which is made from demi-glace.

Glazing of desserts

Glazing is applied to surfaces that will show signs of drying when exposed to the open air after a few hours:

  • Fruits on pastries
  • Baked sweet flans
  • Cheesecakes.

All these will dry on surface when exposed to air, even in a cool room. So, glazes are applied to stop this drying and turning the edges shriveled. Gel also adds to the appeal and reflects the light and gives moisture in the mouth when eating.

In the case of roast meats, once they have been placed onto the plate the customer can be offered a sauce or a glaze to accompany the meat.

Read also: The Common Cooking Methods on Buffet Menu

Nurturing You to Grow®

Written by: Alan Hickman, Garry Blackburn

Subject Matter: Plan, Prepare and Display Buffet Service

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