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French

FranceFrench cuisine was codified in the 20-th century and become the modern haute cuisine. Knowledge of French cooking has contributed significantly to Western cuisines and its criteria are used widely in

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Слайд 1French
food
Prepared by:

FrenchfoodPrepared by:

Слайд 2France
French cuisine was codified in the 20-th century and become

the modern haute cuisine. Knowledge of French cooking has contributed

significantly to Western cuisines and its criteria are used widely in culinary education.
FranceFrench cuisine was codified in the 20-th century and become the modern haute cuisine. Knowledge of French

Слайд 3French cuisine is divided into three parts:
cuisine regionale (regional cuisine)

cuisine

bourgeoise (prevailing French cuisine)

haute cuisine (fine cuisine, haute cuisine)

French cuisine is divided into three parts: cuisine regionale (regional cuisine)cuisine bourgeoise (prevailing French cuisine)haute cuisine (fine

Слайд 4A meal often consists of three courses
A hors d‘oeuvre or

entrée (introductory course, sometimes soup),
plat principal (main course),
fromage

(cheese course) and/or dessert,
sometimes with a salad offered before the cheese or dessert.

A meal often consists of three coursesA hors d‘oeuvre or entrée (introductory course, sometimes soup), plat principal

Слайд 5 Truffles are a group of valuable and highly sought-after,

edible underground fungi. Found in close association with trees, truffes

are highly prized as food. They have a smell similar to deep-fried sunflower seeds or walnuts.

The most popular French dishes

Truffles

Bechamel sauce

Bechamel sauce also known as white sauce, is made with a roux of butter and flour cooked in milk. It is one of the mother sauces of French cuisine and is used in many recipes of Italian and Bulgarian cuisine, for example lasagne.

Truffles are a group of valuable and highly sought-after, edible underground fungi. Found in close association

Слайд 6Souffle
A souffle is a lightly baked cake made with

egg yolks and beaten egg whites combined with various other

ingredients and served as a savory main dish or sweetened as a dessert.

Fondue is a French dish of melted cheese served in a communal pot over a portable stove, and eaten by dipping long-stemmed forks with bread into the cheese.

Fondue

Croissant

A croissant is a buttery flaky bread roll. Croissants are made of a layered yeast-leavened dough. The dough is layered with butter, rolled and folded several times in succession, then rolled into a sheet, in a technique called laminating.

Souffle A souffle is a lightly baked cake made with egg yolks and beaten egg whites combined

Слайд 7FRANCE IS ALSO FAMOUS IN BULGARIA FOR ITS BREAD
Long loaf

(Baguette)
Baguette is a long thin loaf of French bread

which is usually
made from basic lean dough. It varies according to its length
and crisp crust.

The baguettes are also used
for making sandwiches
and snacks.

Standard baguette has a diameter of about 5 or 6 cm
and the usual length of about 65 cm, although baguette can be up to one meter long!

FRANCE IS ALSO FAMOUS IN BULGARIA FOR ITS BREADLong loaf (Baguette) Baguette is a long thin loaf

Слайд 8THERE ARE SOME FRENCH DISHES WITH COMMON FEATURES…
Ratatouille
Gyuvech
and
and
Pancakes
Katmi

THERE ARE SOME FRENCH DISHES WITH COMMON FEATURES…RatatouilleGyuvechandandPancakesKatmi

Слайд 9 The French prefer such drinks
Fruit juices

The French prefer such drinks Fruit juices

Слайд 10Mineral water

Mineral water

Слайд 11Very popular coffee

Very popular coffee

Слайд 12We would like to thank you for your attention! Have

a nice day!

We would like to thank you for your attention!   Have a nice day!

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