Французская кухня The French cuisine



SBI SPE PCTT “Perm College of trade technologies”

Summary

topic: « French cuisine»

course: technologist of public catering

written by Anfisa Cabirova

group: ТП-12

approved by N.V. Antipova

Perm, 2014 г.

Contents:

Introduction…………………………………………………….3

The French tradition ………………………………………………………4

Eating frogs eat………………………………………………….5

Provence cuisine………………………………………………..6

French cuisine………………………………………………………….7

Conclusion…………………………………………………….. 10

Introduction

French cuisine is a cuisine of France. Conditionally can be divided into two main branches — regional folk and refined aristocratic.The regional cuisine dishes for centuries were prepared by the inhabitants of various historical regions of the country. Aristocratic French cuisine was formed at the court of Bourbon, when Paris has become the trendsetter in the world of fashion. Its unique dishes are marked by diversity and refinement.

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2.The French tradition

Traditional French meal might begin with snacks (hot or cold starters, if we are talking about lunch), followed by soup, and followed by a main course, salad and cheese. End your meal serves as a dessert or fruit.The main appetizer is cheese, of which there are more than 200 varieties. In France it was used in such food as a soup with clear broth. Special pride is French wine, e.g. Kings of French wines of Bordeaux and Burgundy. Also a world famous cognac is popular there.

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3. The use of frogs for food.

For the French stuck insulting nickname «frogs» due to the use of their eating frog legs, but this dish is rather a delicacy, and not daily meals, and served not in all restaurants. France is the largest importer of frogs from Asian countries for their consumption.

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4.Provence Cuisine.

Provence cuisine is marked by consumption of large quantities of herbs, spices, tomatoes, pepper, eggplants, garlic and olive oil. Of this area is famous Bouillabaisse, served with spicy garlic sauce «Rui».

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5 . French cuisine

5.1. French Goulash

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Preparation: Chop the bacon, fry, then in the same fat fry the meat. Put it in fat the garlic, onion, fry all this, then pour a glass of water, to boil. Meat with garlic and onions, put in a saucepan, add olives, thyme and raisins, boil, pouring wine. Add the cream, cognac, salt, and simmer for twenty minutes.

5.2. French Cod

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Preparation: Cook the carrots and potatoes, cut onions, pepper. Salt the fish, cut, pour lemon juice.Put foil in the form of vegetables, fish and thyme, pour the wine and cream, close the foil and bake for 15 minutes.

5.3 French cheese dessert with BlackBerry sauce

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Use electric mixer, beat well ricotta cheese, sour cream, powdered sugar, vanilla and half the lemon juice. Wipe the mass through a sieve to remove all the lumps. Cover the 6 small molds gauze and place them in the cheese mass, lightly press and refrigerate for 4 hours.Mash half of berries with sugar and then add a whole berries and remaining lemon juice. Mix well and leave for 20 minutes. Turn cheese hearts on serving plates and carefully remove the gauze. Let stand at room temperature for 20 minutes, pour berry sauce and serve.

6. ConclusionFRENCH CUISINE is considered treasure, and special French philosophy. In France appeared and perfected many of the fundamental concepts of modern cooking. By the way, you can often read that the French are gourmets. In the French language, this word means simply excessive addiction to food. For anyone who delves in particular flavors, savoring the sensations and technology savvy cooking, there is a special word — gourmet.








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