法國菜和文化英語課件

TheCultureof

FrenchFood

TheCultureof

FrenchFoodFrenchfoodInFrance,thecollocationofdishesanddrinksisconsideredasanart.FrenchfoodInFrance,thecolContents1.AbriefintroductiontoFrenchcuisine（美食）2.ThehistoryofFrenchfood

3.TablemannersofFrenchfood4.ThecharacteristicsoftheFrenchfood5.FoieGras（鵝肝）Caviar（魚子醬）Truffle（松露）6.SummaryContents1.Abriefintroductio

Perhapsoneofthemostfamous,andcelebratedstylesofcooking,intheworldistheFrench.Alsoknownas“FrenchCuisine”.ApartfromtheEast,Franceisregardedasacountrywhichhasthebestknowledgeoffood,anduseittoenrichtheirlife.ItisbelievedthatthroughtheFrancefood,youcanfeelthelonghistoryandrichcultureofFrance.Francecuisinesarefamousforwide-rangingofmaterials,fresh,andartisticdecoration.1.AbriefintroductiontoFrenchcuisine

PerhapsoneofthemostfamoudessertdessertRedWineSnail(蝸牛)RedWineSnail(蝸牛)2.ThehistoryofFrenchfoodThecultureofFrenchfoodhasalonghistory,accordingtothelegend（傳說），Catherine,aItalianwoman,marriedtoHenryⅡ,KingofFrance,broughtthecookeryofcowliver.TenderloinSteak（里脊牛排）andcheesewhichprevailedintheTheRenaissance（文藝復(fù)興）toFranch.ThenLouisXIVofFrancelaunchedthecookingcompetition,namelytheprizeofCordenBleuthatpopularnowadays.DictionaryofCuisinebecomethefoundationofClassicFrenchcuisinetype.2.ThehistoryofFrenchfoodT3.TablemannersofFrenchfoodFrenchisnotonlythecityoffashionandromance,theFrenchfoodswhichenrichinromanceandelegance（優(yōu)雅）arealsofamousandwelcomebytheworldpeople.BecausethepopularofFrenchfoods,soitisnecessaryforustounderstandandgraspsomemannersonthetastingtheFrenchfoods.3.TablemannersofFrenchfoodTalemannersofFrenchfood123sittingorderunderstandFrenchfood’smenuandthesubsequenceoforderdishessomeceremoniesthatshouldnoticeintastingFrenchfoodsTalemannersofFrenchfood1234.ThecharacteristicsoftheFrenchfood1）.Firstcharacteristicisarejectionofexcessivecomplicationincooking,themethodsincookingemphasizeonoriginalflavoroffood.2）.Second,thecookingtimesformostfish,seafood,gamebirds,veal,andgreenvegetablessuchassnail(蝸牛),blackfungus(黑菌),mushroom(蘑菇),asparagus(蘆筍),andlobster(龍蝦).3）.Thirdcharacteristicwasthatthecuisinewasmadewiththefreshestpossibleingredients.4）.Fourth,strongmarinadesformeatandgameceasedtobeused.5）.Fifth,theystoppedusingheavysaucessuchasespagnole.Newtechniqueswereembracedandmodernequipmentareoftenused.6）.Sixth,Frenchwinesareusuallymadetoaccompanyfrenchcuisine.Theyliketoadddifferentwineindifferenttomakefoodmoredelicious.7）.Seventh,largemenuswereabandonedinfavorofshortermenus.4.ThecharacteristicsoftheFoieGras（鵝肝）FoieGras（鵝肝）FoieGrasFoiegrasisapopularandwell-knowndelicacyinFrenchcuisine.Itsflavorisdescribedasrich,buttery,anddelicate,unlikethatofaregularduckorgooseliver.FoieGrasFoiegrasisapopulaCaviar（魚子醬）Caviar（魚子醬）Caviar,sometimescalledblackcaviar,isaluxurydelicacy,consistingofprocessed,salted,non-fertilizedsturgeonroe（鱘魚卵）.Caviarisdefinedas"theproductmadefromfish-eggsoftheAcipenseridaefamilybytreatingwithfood-gradesalt".Caviar,sometimescalledblackTruffle

（松露）Itiscommontosaythatthetruffleisanundergroundmushroom,butmoreexactlyitisthefruitofthemycelium（菌絲）.

Truffle（松露）ItiscommontosInFrance,thecollocationofdishesanddrinksisconsideredasanart.Acupofaperitif(開胃酒)beforemealsisnecessary.Duringthemeals,itisbettertoofferredwinewheneatingmeats,andwhitewinewheneatingfishorshrimp(蝦).Sometimestheyalsodrinkbrandy(白蘭地)aftermeals.6.summaryInFrance,thecollocatiThankYou!ThankYou!TheCultureof

FrenchFood

TheCultureof

FrenchFoodFrenchfoodInFrance,thecollocationofdishesanddrinksisconsideredasanart.FrenchfoodInFrance,thecolContents1.AbriefintroductiontoFrenchcuisine（美食）2.ThehistoryofFrenchfood

3.TablemannersofFrenchfood4.ThecharacteristicsoftheFrenchfood5.FoieGras（鵝肝）Caviar（魚子醬）Truffle（松露）6.SummaryContents1.Abriefintroductio

Perhapsoneofthemostfamous,andcelebratedstylesofcooking,intheworldistheFrench.Alsoknownas“FrenchCuisine”.ApartfromtheEast,Franceisregardedasacountrywhichhasthebestknowledgeoffood,anduseittoenrichtheirlife.ItisbelievedthatthroughtheFrancefood,youcanfeelthelonghistoryandrichcultureofFrance.Francecuisinesarefamousforwide-rangingofmaterials,fresh,andartisticdecoration.1.AbriefintroductiontoFrenchcuisine

PerhapsoneofthemostfamoudessertdessertRedWineSnail(蝸牛)RedWineSnail(蝸牛)2.ThehistoryofFrenchfoodThecultureofFrenchfoodhasalonghistory,accordingtothelegend（傳說），Catherine,aItalianwoman,marriedtoHenryⅡ,KingofFrance,broughtthecookeryofcowliver.TenderloinSteak（里脊牛排）andcheesewhichprevailedintheTheRenaissance（文藝復(fù)興）toFranch.ThenLouisXIVofFrancelaunchedthecookingcompetition,namelytheprizeofCordenBleuthatpopularnowadays.DictionaryofCuisinebecomethefoundationofClassicFrenchcuisinetype.2.ThehistoryofFrenchfoodT3.TablemannersofFrenchfoodFrenchisnotonlythecityoffashionandromance,theFrenchfoodswhichenrichinromanceandelegance（優(yōu)雅）arealsofamousandwelcomebytheworldpeople.BecausethepopularofFrenchfoods,soitisnecessaryforustounderstandandgraspsomemannersonthetastingtheFrenchfoods.3.TablemannersofFrenchfoodTalemannersofFrenchfood123sittingorderunderstandFrenchfood’smenuandthesubsequenceoforderdishessomeceremoniesthatshouldnoticeintastingFrenchfoodsTalemannersofFrenchfood1234.ThecharacteristicsoftheFrenchfood1）.Firstcharacteristicisarejectionofexcessivecomplicationincooking,themethodsincookingemphasizeonoriginalflavoroffood.2）.Second,thecookingtimesformostfish,seafood,gamebirds,veal,andgreenvegetablessuchassnail(蝸牛),blackfungus(黑菌),mushroom(蘑菇),asparagus(蘆筍),andlobster(龍蝦).3）.Thirdcharacteristicwasthatthecuisinewasmadewiththefreshestpossibleingredients.4）.Fourth,strongmarinadesformeatandgameceasedtobeused.5）.Fifth,theystoppedusingheavysaucessuchasespagnole.Newtechniqueswereembracedandmodernequipmentareoftenused.6）.Sixth,Frenchwinesareusuallymadetoaccompanyfrenchcuisine.Theyliketoadddifferentwineindifferenttomakefoodmoredelicious.7）.Seventh,largemenuswereabandonedinfavorofshortermenus.4.ThecharacteristicsoftheFoieGras（鵝肝）FoieGras（鵝肝）FoieGrasFoiegrasisapopularandwell-knowndelicacyinFrenchcuisine.Itsflavorisdescribedasrich,buttery,anddelicate,unlikethatofaregularduckorgooseliver.FoieGrasFoiegrasisapopulaCaviar（魚子醬）Caviar（魚子醬）Caviar,