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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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A french meal
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


L aperitif
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


Bread
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.


L entree
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


Traditional meat used in french cuisine
Traditional Meat used in French Cuisine

  • Lamb and Mutton

  • Frog

  • Quail

  • Rabbit

  • Squab –pigeon

  • Goose

    • gooselivercalledFoie gras

    • oftenserved in the L’entree


Les plats principaux
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


Les fromage cheese
Les Fromage-Cheese

Soft: Brie

Soft with rind: Muenster

Cream cheese: Neufchatel (New-fell-cha)

Blue cheese: Roquefort

Hard: Gruyere

  • Danish vs. French


Les desserts
Les Desserts

  • Crepes –

    • Very thin pancakes

  • Soufflés

    • Sweet or savory


  • Madeleine

    - tea cookie

  • Macaroons

    • Light crisp

    • meringue cookie

    • Filled with cream

      and jelly


  • Fruit tarts

  • Tartetatin- up-side down apple tart

  • Pate sucree(pat sue cray)

    • french pie dough


  • Chox(shoe) pastry-

    elastic, gummy like dough made with egg

  • Profiteroles- ice cream

  • Cream puffs- cream

  • Éclairs- custard


Types of baked creams
Types of Baked Creams

  • Custard – (pastry cream) baked

    • egg and milk

  • Pudding- cooked on top of stove

  • Crème brulee- baked pudding

    • caramelized sugar


Water bath method
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


Cookware
Cookware

  • Ramequines

  • Soufflé

  • Escargot Dish

  • French Onion Soup Bowls

  • Au Gratin Dish

  • French Bread Pan