Cold products

Types of Cold Products

• Terrines and Pâtés are dense, often smooth cold products made from a variety of ingredients like meats, seafood, vegetables and herbs. These are usually served sliced and chilled.
• Cured Meats such as ham, bacon, salami and prosciutto are meats that have been preserved through the process of drying and salting. They can be consumed cold and are a key ingredient in many dishes.
• Cheeses offer a wide range of tastes, textures and aromas. They can be eaten cold, often alongside crackers, fruits and wines.
• Chilled sauces such as vinaigrettes, mayonnaise, and aioli are integral to many cold dishes, serving as dressings for salads and dips for crudités.
• Salads are mixtures of cold foods, usually including vegetables and often featuring proteins like meat, fish or eggs. They can include a variety of flavours, textures, and types of cuisine.

Preparing Cold Products

• Knife skills are crucial for preparing cold products. From dicing vegetables for a salad to delicate butterflying of poultry for a terrine, precise cuts make for a well-presented and tasty dish.
• Curing methods like brining, salting, and smoking help preserve and flavour meats planned for cold consumption.
• Emulsification is key in creating stable, creamy sauces such as mayonnaise. It involves combining two ingredients that typically don’t mix well, like oil and vinegar.
• Proper storage of cold products is vital. Most should be refrigerated or kept in a cool, dry place to maintain freshness and prevent bacterial growth.

Finishing and Serving Techniques

• Cold products can be garnished with fresh herbs, fruits, or an additional drizzle of sauce to enhance appearance and flavour.
• Plating techniques should display the components attractively and in a way that complements each other thus improving the dining experience.
• Cold products are often used in buffets or starter dishes. These should remain chilled during service to maintain quality and safety.

Hygiene & Safety

• Cold foods should generally be stored at temperatures below 5°C (41°F) to inhibit bacterial growth.
• Never keep cold dishes at room temperature for more than two hours.
• Foods that have been cured or preserved can still spoil, so should be stored and handled as conscientiously as fresh foods.
• Handle all foods with clean hands and utensils to prevent cross-contamination.

Quality and Sustainability

• Sourcing high-quality ingredients will have a major effect on the end product — use fresh, seasonal produce whenever possible.
• It’s also important to consider sustainability — using locally sourced ingredients can reduce the carbon footprint of your dishes.
• Ethical considerations should be considered, such as the welfare standards of meat and dairy producers. Choose Fair Trade and organically produced options if possible.
• Aim to minimise waste both during preparation and after service, such as by composting vegetable peelings and making stocks from meat or fish bones.