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climate?
- moderate
- cool rainy weather during winter
- spring is humid
- summer is moderate
- fall is long and sunny
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frensh cuisine
- good food and wine
- buy fresh food daily
- small specialty shops
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Haute cuisine?
- fine dining restaurants
- elaborate presentations
- fancy garnishes
- rich sauces
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provincial cuisine?
- practiced by most french families
- flavors are locally grown
- simple cooking methods
- regional specialties
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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
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6 foundations of french cooking?
- sauces
- seasonings
- appetizers and soups
- main dishes
- vegetables and salad
- baked goods
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bread is baked?
twice a day
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roux?
mixture of butter and flour
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bechamel sauce?
roux plus milk
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demi- glace sauce?
brown sauce thickened with stock base sauce and simmered for a long time
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hollandaise sauce
- contains egg yolks, lemon juice, butter
- accompanies green vegetables
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vinaigrettes?
- combine wine, vinegar, oild and seasonings
- used on salad and marinade for veggies
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butter sauces?
used when baking and broiling seafood
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3 types of butter sauces?
- cold flavored butter
- white butter sauce
- brown butter sauce
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fine herbs?
bouquet of seasonings used
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hors d'oeuvres
small dishes to stimulate the appetite
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soups?
- after the appetizers
- four categories
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4 types of soups?
- consommes
- puree
- cream
- veloute
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consommes?
- meat stock
- rich and clear
- served hot and cold
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puree
meat, poultry fish or vegetables
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cream
- use a bechamel sauce
- pureed meat, fish and veggies added
- cream is added
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veloute
- similar to cream soups
- meat, fish and poultry are added
- egg yolks, butter and cream thicken it
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pigeon is also known as?
sqwab
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pate?
- pie
- baked into a crust or molded
- generally served cold
- *like a meatloaf
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steaks?
broiled or braised and served with a sauce
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vegetables?
- serve 2 or more
- creamed, braised, glazed or with a sauce
- ex. ratatouille
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salads?
served after the main course, but before dessert
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cheese?
- served after salad and before dessert
- over 400 kinds of cheese
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desserts?
- napolean
- eclair
- baha au rhun
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baha au rhum?
sponge cake soaked with rum
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cassoulet?
- white beans
- goose chicken
- pork bacon
- herbs
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boulliabaisse
- seafood stew
- fresh seafood
- herbs
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quiche
eggs, bacon, ham, herbs
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souffles?
- dessert or breakfast
- made with egg whites which makes it rise
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meal times?
3 meals a day
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le petit dejeuner
- breakfast
- light meal with coffee and bread
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le dejuener
- middday and the main meal
- eat at a leisurely place
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evening meal?
starts at 8pm
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