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French Cuisine

French Cuisine. World Foods. In France, good food and wine are an important part of daily life. In many parts of France, cooks buy food fresh each day, and they take great care in selecting it. The French usually shop in small specialty shops rather than in large supermarkets.

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French Cuisine

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  1. French Cuisine World Foods

  2. In France, good food and wine are an important part of daily life. In many parts of France, cooks buy food fresh each day, and they take great care in selecting it. The French usually shop in small specialty shops rather than in large supermarkets. • Why do you think they do this? How does this relate to other countries we have already studied?

  3. Three Classes of Cuisine: • Haute Cuisine- elaborate preparations, fancy garnishes, and rich sauces. • Provincial Cuisine – style practiced by most families. Less fancy sauces, locally grown items with simple cooking methods. • Nouvelle Cuisine – Emphasizes lightness and natural taste. Cooks serve less butter, cream, and high calorie items; more fresh fruits and vegetables. Flavor, color, texture, and presentation are important.

  4. French Sauces • Can be used as a base or a finishing touch. • A roux is a mixture of butter and flour. • Forms the base of all white sauces like béchamel or veloute. • Sauces: • Béchamel • How to make béchamel sauce • Hollandaise • Veloute • Vinaigrettes • Demi-glace • Butter sauces

  5. French Seasonings • Fines Herbes – a mixture of chives, parsley, tarragon, and chervil. Used to flavor soups and stews. • Other important herbs include: • Marjoram • Rosemary • Basil • Saffron • Oregano • Fennel • Bay leaves • thyme

  6. French Appetizers and Soups • Hors d’oeuvres – hot or cold small dishes designed to stimulate the appetite • Soup follow and are grouped in four categories: • Consommés – meat stock base and clear • Puree soups – made from meat items with vegetables and pureed • Cream soups – béchamel base with either meats or vegetables added • Veloute soups – similar to cream soups; eggs, butter and cream thicken the soup

  7. French Main Dishes Braised Halibut Provencal This classic French dish features the bright flavors of Provence: garlic, shallots, fennel, tomatoes, olives, and fresh sage. • Seafood and poultry form many dishes • Fish are popular as well as frog legs, crabs, scallops, etc. • All types of poultry are roasted and eaten (chicken, duck, goose) • Beef and other red meat are usually broiled and served with a sauce • They braise beef, veal, and lamb

  8. French Vegetables and Salads • Two or more vegetables are served with a main dish. • Served with butter, seasonings, creamed, braised, glazed, cheese, or hollandaise sauce. • A green salad is usually served with vinaigrette dressing . Best known salad is salad nicoise. • http://www.youtube.com/watch?v=PII_-ya9SW8 • French cheese is famous and is served with fruit after the salad.

  9. French Baked Goods • Bread is served at every meal. • Baguette is the most popular. Others include brioche and Croissants. • Dessert is most simple and elaborate like Napoleons, Éclairs, and Baba aurhum. • Chocolate filled éclairs – Paula Deenhttp://www.youtube.com/watch?v=7ABh5eZ2hWQ&feature=results_video&playnext=1&list=PL5C5B81DB4121ECCB

  10. Truffles • The most expensive food in the world • http://www.youtube.com/watch?v=JUVcxa-wGcE

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