Chaud (French for "hot") and froid (French for "cold") combine in this term to explain food (usually meat, poultry or game) that is first cooked, then chilled before serving. The distinguishing feature of a chaud-froid is that the food is glazed with an aspic, which is allowed to set before serving. Decorative vegetable cutouts are often set into the aspic for a colorful garnish.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.