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French Cuisine

French Cuisine. Samuel J. Brookbank English IV Mrs. Kathy Saunders. French Cuisine. Why did I choose French Cuisine? Important to learn Basis of most culinary aspects Food Network shows. Origin of Cuisine. French word meaning kitchen First known use: 1786

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French Cuisine

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  1. French Cuisine Samuel J. Brookbank English IV Mrs. Kathy Saunders

  2. French Cuisine • Why did I choose French Cuisine? • Important to learn • Basis of most culinary aspects • Food Network shows

  3. Origin of Cuisine • French word meaning kitchen • First known use: 1786 • Derives from Late Latin coquina

  4. History • Late 1700s • Most citizens were peasants • Mainly ate breads & cheeses • Early 1800s • Upper class of citizens emerged • Wine to compliment food • Elaborately laid-out banquets • Used thick, heavily seasoned sauces

  5. Modern Cuisine • Lighter, relatively easy to prepare • Importance of wine continued • Garnishing • Used to make the dish visually appealing

  6. Product: French Desserts • Raspberry Vanilla Crème Brulée • Chocolate Ganache • Relativity to research • Uses common cooking methods/ingredients • Caramelization – browning of sugar through heat • Garnishing

  7. Raspberry Vanilla Crème Brulée • Whisk 6 egg yolks and ½ cup sugar • Bring 2 cups heavy cream + 2tbsp vanilla extract to boil

  8. Raspberry Vanilla Crème Brulée • Whisk cream and egg mixture together, whisk until cooled • Place raspberries in bottom of dishes • Pour cream mixture carefully into dishes and allow to chill for 6+ hours

  9. Raspberry Vanilla Crème Brulée • Sprinkle 1 tbsp of sugar on top of each Crème Brulée after chilling • Caramelize with propane torch, garnish with raspberries

  10. Chocolate Ganache • Bring 1 cup heavy cream to gentle boil • Add chocolate slowly • Stir constantly with whisk

  11. Mentor • Blaine Moore, 38 • Chef at Nobles Grille for 3 years • Chef at Bonefish Grill for 1 year

  12. French Desserts • Hours spent with mentor: 17.5 hours • Meeting with my mentor helped me: • Learn in a hands on manner • Helped me learn from mistakes

  13. Obstacles & Facts • Time management • Working 35-40 hours a week • Public Speaking • Cooking can be a challenge • Scrambled Eggs • Old and Modern cuisines are very different • Bookstore Robbery

  14. Q & A • Thanks for your time! • Any questions?

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