French cuisineA fine French meal is considered by many to be the ultimate dining experience, although it is interesting to note that the development of French cuisine is relatively new. Traditional French cuisine is also known as haute cuisine and typically includes cream-based sauces and rich pastries.
In the 1970s, the development of nouvelle cuisine brought a fresher, more casual approach to cooking. Nouvelle cuisine relies on natural flavours and simple presentation. In France, shopping for fresh food and produce, cooking and eating is all part of the food experience. Markets and speciality shops abound, with a wide range of patisseries, boulangeries and charcuteries: • A patisseries sells pastries and cakes. • A boulangerie sells bread, brioches and croissants. • A charcuterie is like a delicatessen, usually selling a wide range of cheeses, cold meats, pâtés, terrines and prepared salads. Picnic-style lunches are common in France and all you need is a baguette and a visit to a charcuterie to pick up some pâté and salad, followed by a visit to a patisserie to choose from a wide range of pastry delicacies. A baguette is a long, thin French bread stick with a soft inside and a crusty outside. Baguettes are so common in France that it is not unusual to see someone eating a plain baguette on their way to or from work. They are purchased as is, not in plastic |
Outline the difference between haute cuisine and nouvelle cuisineDefine the terms patisserie, boulangerie and harcuterie. A patisseries sells pastries and cakes.A boulangerie sells bread, brioches and croissants. A charcuterie is a delicatessen, usually selling a wide range of cheeses, cold meats, pâtés, terrines and prepared salads. Describe a typical breakfast in France. A typical breakfast I France would be a light meal usually consisting of a baguette with jam and coffee. Describe a French picnic-style lunch. A French picnic style lunch would commonly have a baguette, pate and salad. It would be the heaviest meal of the day. Breakfast and dinner are a lot lighter. Outline the different types of menu options available in France. A set price meal in France would begin with hors d’oeuvres, followed by soup, main course, salad, cheese and finally dessert. Ordering straight from the menu is more which is known as ordering ‘a la carte’. |
Common french food
profiteroles recipeIngredients
Choux pastry 110g (3/4 cup) plain, all purpose flour 1/4 teaspoon salt 175 mls water 85 g unsalted butter cut into pieces 3 eggs Pinch of nutmeg Chantilly crème 1 cup heavy cream 1 tablespoon granulated sugar 1/2 teaspoon vanilla extract Method
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Evaluation question
Because it is a very technical recipe and to get the dough right exactly how it should be, the ingredient cannot be estimated. |