Презентация на тему French

Содержание

2. FranceFrench cuisine was codified in the 20-th
3. FRENCH CUISINE IS DIVIDED INTO THREE PARTS:
4. A MEAL OFTEN CONSISTS OF THREE COURSESA
5. Truffles are a group of valuable
6. Souffle A souffle is a lightly baked
7. FRANCE IS ALSO FAMOUS IN BULGARIA FOR
8. THERE ARE SOME FRENCH DISHES WITH COMMON FEATURES…RatatouilleGyuvechandandPancakesKatmi
9. THE FRENCH PREFER SUCH DRINKS Fruit juices
10. Mineral water
11. Very popular coffee
12. Скачать презентацию
13. Похожие презентации

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 culinary education.

FRENCH CUISINE IS DIVIDED INTO THREE PARTS: cuisine regionale (regional cuisine)cuisine bourgeoise

A MEAL OFTEN CONSISTS OF THREE COURSESA hors d‘oeuvre or entrée (introductory

Truffles are a group of valuable and highly sought-after, edible underground

Souffle A souffle is a lightly baked cake made with egg yolks

FRANCE IS ALSO FAMOUS IN BULGARIA FOR ITS BREADLong loaf (Baguette) Baguette

THERE ARE SOME FRENCH DISHES WITH COMMON FEATURES…RatatouilleGyuvechandandPancakesKatmi

THE FRENCH PREFER SUCH DRINKS Fruit juices

WE WOULD LIKE TO THANK YOU FOR YOUR ATTENTION! HAVE A NICE DAY!

Слайды презентации

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

FranceFrench cuisine was codified in the 20-th century and become the

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.

Слайд 3 FRENCH CUISINE IS DIVIDED INTO THREE PARTS:
cuisine regionale

FRENCH CUISINE IS DIVIDED INTO THREE PARTS: cuisine regionale (regional cuisine)cuisine

(regional cuisine)

cuisine bourgeoise (prevailing French cuisine)

haute cuisine (fine cuisine,

haute cuisine)

Слайд 4 A MEAL OFTEN CONSISTS OF THREE COURSES
A hors

A MEAL OFTEN CONSISTS OF THREE COURSESA hors d‘oeuvre or entrée

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.

Слайд 5 Truffles are a group of valuable and

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

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.

Слайд 6 Souffle
A souffle is a lightly baked cake

Souffle A souffle is a lightly baked cake made with egg

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.