please help - hot and cold Bechemel with geletin ? shov-wah am i spelling that right ?

Discussion in 'Professional Chefs' started by thumper1279, Jun 14, 2014.

  1. thumper1279

    thumper1279

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    I am hoping someone here can help me 

    i am trying to find out about bechemel and gelatin 

    i am not sure how it is spelled but i think it is call a Sho-v-wa or something like that 

    am i even close ? 

    we used it in school for plating up pates does anyone know what im talking about if so

    can you please help me with information about it

    like what it is not what the stuff its made with is i know that but can someone give me information on what other thins it is used for

    and the correct spelling so that i can look it up because no matter what i type in in Google i can't find anything on it

    thank you
     
  2. berndy

    berndy

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    You are looking for " chaud-froid "
     
  3. thumper1279

    thumper1279

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    yes thats it :) 

    thank you very much for the help omg i have a test monday and that is one of the questions to find out more about it and i just couldn't spell it to find out more info thank you very  much