1 / 15

French Cuisine

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

idra
Download Presentation

French Cuisine

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript


  1. French Cuisine

  2. 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

  3. 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

  4. 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.

  5. 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

  6. Traditional Meat used in French Cuisine • Lamb and Mutton • Frog • Quail • Rabbit • Squab –pigeon • Goose • gooselivercalledFoie gras • oftenserved in the L’entree

  7. 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

  8. Les Fromage-Cheese Soft: Brie Soft with rind: Muenster Cream cheese: Neufchatel (New-fell-cha) Blue cheese: Roquefort Hard: Gruyere • Danish vs. French

  9. Les Desserts • Crepes – • Very thin pancakes • Soufflés • Sweet or savory

  10. Madeleine - tea cookie • Macaroons • Light crisp • meringue cookie • Filled with cream and jelly

  11. Fruit tarts • Tartetatin- up-side down apple tart • Pate sucree(pat sue cray) • french pie dough

  12. Chox(shoe) pastry- elastic, gummy like dough made with egg • Profiteroles- ice cream • Cream puffs- cream • Éclairs- custard

  13. Types of Baked Creams • Custard – (pastry cream) baked • egg and milk • Pudding- cooked on top of stove • Crème brulee- baked pudding • caramelized sugar

  14. 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

  15. Cookware • Ramequines • Soufflé • Escargot Dish • French Onion Soup Bowls • Au Gratin Dish • French Bread Pan

More Related