france

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Author:
melissag94
ID:
191787
Filename:
france
Updated:
2013-01-08 17:58:56
Tags:
foods
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Description:
france test
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  1. terrain includes?
    • pyrenees mountains
    • alps
  2. climate?
    • moderate
    • cool rainy weather during winter
    • spring is humid
    • summer is moderate
    • fall is long and sunny
  3. frensh cuisine
    • good food and wine
    • buy fresh food daily
    • small specialty shops
  4. 3 types of cuisine?
    • haute
    • provincial
    • nouvelle
  5. Haute cuisine?
    • fine dining restaurants
    • elaborate presentations
    • fancy garnishes
    • rich sauces
  6. provincial cuisine?
    • practiced by most french families
    • flavors are locally grown
    • simple cooking methods
    • regional specialties
  7. nouvelle cuisine?
    • emphasizes lightness and natural tastes in food
    • flavor, color, texture and presentation are important
    • preserve nutrients and natural taste
    • less fat and calories
  8. 6 foundations of french cooking?
    • sauces
    • seasonings
    • appetizers and soups
    • main dishes
    • vegetables and salad
    • baked goods
  9. bread is baked?
    twice a day
  10. roux?
    mixture of butter and flour
  11. bechamel sauce?
    roux plus milk
  12. veloute?
    roux plus stock
  13. demi- glace sauce?
    brown sauce thickened with stock base sauce and simmered for a long time
  14. hollandaise sauce
    • contains egg yolks, lemon juice, butter
    • accompanies green vegetables
  15. vinaigrettes?
    • combine wine, vinegar, oild and seasonings
    • used on salad and marinade for veggies
  16. butter sauces?
    used when baking and broiling seafood
  17. 3 types of butter sauces?
    • cold flavored butter
    • white butter sauce
    • brown butter sauce
  18. fine herbs?
    bouquet of seasonings used
  19. hors d'oeuvres
    small dishes to stimulate the appetite
  20. soups?
    • after the appetizers
    • four categories
  21. 4 types of soups?
    • consommes
    • puree
    • cream
    • veloute
  22. consommes?
    • meat stock
    • rich and clear
    • served hot and cold
  23. puree
    meat, poultry fish or vegetables
  24. cream
    • use a bechamel sauce
    • pureed meat, fish and veggies added
    • cream is added
  25. veloute
    • similar to cream soups
    • meat, fish and poultry are added
    • egg yolks, butter and cream thicken it
  26. seafood?
    • crabs
    • scallops
    • mussels
  27. poultry?
    • chicken
    • duck
    • goose
    • pigeon
  28. pigeon is also known as?
    sqwab
  29. pate?
    • pie
    • baked into a crust or molded
    • generally served cold
    • *like a meatloaf
  30. steaks?
    broiled or braised and served with a sauce
  31. vegetables?
    • serve 2 or more
    • creamed, braised, glazed or with a sauce
    • ex. ratatouille
  32. salads?
    served after the main course, but before dessert
  33. cheese?
    • served after salad and before dessert
    • over 400 kinds of cheese
  34. brioche
    braided bread
  35. baked goods?
    • baguette
    • brioche
    • croissant
  36. desserts?
    • napolean
    • eclair
    • baha au rhun
  37. baha au rhum?
    sponge cake soaked with rum
  38. crepes?
    thin pancakes
  39. cassoulet?
    • white beans
    • goose chicken
    • pork bacon
    • herbs
  40. boulliabaisse
    • seafood stew
    • fresh seafood
    • herbs
  41. escargots?
    snails
  42. quiche
    eggs, bacon, ham, herbs
  43. souffles?
    • dessert or breakfast
    • made with egg whites which makes it rise
  44. meal times?
    3 meals a day
  45. le petit dejeuner
    • breakfast
    • light meal with coffee and bread
  46. le dejuener
    • middday and the main meal
    • eat at a leisurely place
  47. evening meal?
    starts at 8pm

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