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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
slide10

Madeleine

- tea cookie

  • Macaroons
    • Light crisp
    • meringue cookie
    • Filled with cream

and jelly

slide11

Fruit tarts

  • Tartetatin- up-side down apple tart
  • Pate sucree(pat sue cray)
    • french pie dough
slide12

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
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