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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

French Cuisine

World Foods

slide2

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?
three classes of cuisine
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.
french sauces
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
french seasonings
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
french appetizers and soups
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
french main dishes
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
french vegetables and salads
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.

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