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By Monica

TASTE. By Monica. CHEESE. CHEESE. Formerly the term "cheese" served for indicating the products which were available locally and which limited themselves to some variety show native of a region or even a single village.

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By Monica

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  1. TASTE By Monica

  2. CHEESE CHEESE

  3. Formerly the term "cheese" served for indicating the products which were available locally and which limited themselves to some variety show native of a region or even a single village.

  4. Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals. Cheese is made by curdling milk using a combination of rennet and acidification. Bacteria acidify the milk and play a role in defining the texture and flavor of most cheeses.

  5. HERE YOU CAN SEE SOME FRENCH CHEESE: Chèvre Roquefort CamembertBleu d'Auvergne Brie de Meaux Comté MunsterCrottin de Chavignol

  6. French can also eat cheese with other cooks like : Pizzas, Pastas, Eggs ( Eggs blurred in the cheese), Salads, Soups, etc. But they can also eat cheese with other foods like: Foam in the white cheese or Cabbages in crown stuffed In France, people eat cheese normaly after their at the end of meal. We can say that we consume the cheese as much as a dessert.

  7. WINE WINE

  8. • Alsace • Bordeaux • Champagne • Corse •Côte de Rhône • Languedoc-Roussillon • Loire • Provence • Sud Ouest •Bourgogne The wine belongs to the national history and forged an art of living bound to the table: from Alsace to Roussillon, of Provence in the region of Nantes, the vineyard is present in a big part of the country. It is also a key sector of the economy. The consumption per capita in France, although in important decline, stays the first one of the world, and the exports allowed to compensate for the considerable decrease of outlets on the internal market. France has finally, by spreading its vines as its know-how, to shape the world vine growing. In the next slide you can see the map of the French regions which made Wine :

  9. Nowadays, about 1000 compounds are identified in a wine. The water represents 85 to 90 % of the wine. The second constituent is the éthilique acid of which the tartaric acid which is characteristic of the grape.

  10. The mineral composition of the wine is original because we find some potassium, calcium, magnesium, sodium, iron, sulfates, phosphors there, which are very important for the body. It is surprising to notice that the concentration of amino acids gets closer to that observed in human blood!

  11. The wine contains the vitamins of the group B and mainly the vitamin P which strengthens the wall of the blood capillaries.

  12. In a wine bottle of Bordeaux, there are approximately 680 calories. Thus a usual wine-tasting glass contains 50 calories. It is as much as an apple!

  13. In France, people can eat Cheese with Wine  in the other slides you can see some cheese with their wine:

  14. FOR EXAMPLE HERE YOU CAN SEE SOME COW CHEESE WITH WINE WHICH ADULT CAN DRINK WITH IT

  15. AND HERE YOU CAN SEE SOME GOAT’S, EWE AND BLUE CHEESE WITH WINE WHICH ADULT CAN DRINK WITH IT

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