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French Cuisine

French Cuisine. A French Meal . A meal often consists of the following courses: L’ aperitif -s erved before you are sitting at the table often with wine or champagne L’entrée – when sitting at the table, the introductory course; hors d’overves Les Plats principaux - hearty main course

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French Cuisine

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  1. French Cuisine

  2. A French Meal • A meal often consists of the following courses: • L’ aperitif -served before you are sitting at the table often with wine or champagne • L’entrée – when sitting at the table, the introductory course; hors d’overves • Les Plats principaux- hearty main course • Le Fromage- (from- Age) - cheese course • Les Dessert –most famous course of all

  3. L’aperitif • Truffles – These famous black or white mushrooms are: • Very expensive • Often served during this first course • Used in small quantities to accent another food

  4. Bread • Baguette – or French bread. • Long skinny loaf of bread • This bread is so famous in France. It is often left on the table from the L’entrée to the dessert course.

  5. L’entree Dishes often served during this course • Ratatouille-A mix of sautéed vegetables, including eggplant, zucchini, tomatoes, bell peppers and onions • French onion soup – rich beef broth with sautéed onion, frenchbaguette and gruyere cheese • Escargot -- snails served in their shells in a special dish with garlic truffle butter. • Pomme Frites –famously known as French fries

  6. Traditional Meat used in French Cuisine • Lamb and Mutton • Frog • Quail • Rabbit • Squab –pigeon • Goose • gooselivercalledFoie gras • oftenserved in the L’entree

  7. Les Plats Principaux Main dishes: • Quiche lorraine- bacon/ham and cheese in a pie crust. • Coq au vin- chicken stew • Fondue – big pot of melted cheese • Bouillabaise – rich flavorful seafood stew

  8. Les Fromage-Cheese Soft: Brie Soft with rind: Muenster Cream cheese: Neufchatel (New-fell-cha) Blue cheese: Roquefort Hard: Gruyere • Danish vs. French

  9. Les Desserts • Crepes – • Very thin pancakes • Soufflés • Sweet or savory

  10. Madeleine - tea cookie • Macaroons • Light crisp • meringue cookie • Filled with cream and jelly

  11. Fruit tarts • Tartetatin- up-side down apple tart • Pate sucree(pat sue cray) • french pie dough

  12. Chox(shoe) pastry- elastic, gummy like dough made with egg • Profiteroles- ice cream • Cream puffs- cream • Éclairs- custard

  13. Types of Baked Creams • Custard – (pastry cream) baked • egg and milk • Pudding- cooked on top of stove • Crème brulee- baked pudding • caramelized sugar

  14. Water Bath Method • How to do a water bath: • Place custard cups an empty pan, put pan in oven, then carefully pour hot water into pan. Remove cups from the water when custard is cooked • Helps custard bake evenly and gently • Without the hot water, the edges of the custard cooks too quickly and burn

  15. Cookware • Ramequines • Soufflé • Escargot Dish • French Onion Soup Bowls • Au Gratin Dish • French Bread Pan

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