Презентация на тему French

and become the modern haute cuisine. Knowledge of French

(regional cuisine)

cuisine bourgeoise (prevailing French cuisine)

haute cuisine (fine cuisine,

d‘oeuvre or entrée (introductory course, sometimes soup),
plat principal

highly sought-after, edible underground fungi. Found in close association

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.

made with egg yolks and beaten egg whites combined

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.

BREAD
Long loaf (Baguette)
Baguette is a long thin loaf

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!