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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
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
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.
L’entreeDishes 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,
french baguette and gruyere cheese– Escargot -- snails served in their shells in a special dish
with garlic truffle butter.– Pomme Frites –famously known as French fries
Traditional Meat used in French Cuisine
• Lamb and Mutton • Frog• Quail• Rabbit • Squab –pigeon • Goose – goose liver called Foie gras– often served in the L’entree
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
Les Fromage-Cheese
Soft: Brie Soft with rind: Muenster Cream cheese: Neufchatel
(New-fell-cha)Blue cheese: RoquefortHard: Gruyere • Danish vs. French
• Chox (shoe) pastry- elastic, gummy like dough made with
egg
• Profiteroles- ice cream
• Cream puffs- cream
• Éclairs- custard
Types of Baked Creams
• Custard – (pastry cream) baked – egg and milk
• Pudding- cooked on top of stove
• Crème brulee- baked pudding– caramelized sugar
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