French cuisine

INTRODUCTION
French cuisine sometimes elegant, sometimes rustic, and always exquisite can be intimidating for a beginner to learn. The legendary fare leaves many cooks feeling that they have something to live up to a certain unattainable elegance and flair for food. Not true. Mastering the art of French cooking is considered by many to be the pinnacle of culinary achievement. It can be done with a few practiced cooking methods, signature ingredients, and just a dash of panache. Regional Specialties : For French citizens, location makes a difference in what cuisine is prepared. Metropolitan dwellers are likely to sample a wide array of regional and national dishes, while older, settled adults in rural areas adhere much closer to their native regional food. Typical French foods rely heavily on regional products. Fresh apples, berries, haricot verts, leeks, mushrooms, and various squash and stone fruits are among the most commonly used produce. Poultry, beef, lamb, and veal are easily available year round; game meat is especially popular and abundant during the hunting season that runs from early autumn to February. No matter the location, France has an abundance of artisan cheese and wine. Southern France features the rich, sophisticated flavors of mushrooms and duck as well as the dramatic herbs, tomatoes, and olives borrowed from neighboring Mediterranean cuisines. Northern France also showcases a remarkable assortment of tastes, focusing heavily on farmhouse-style specialties using apples, dairy, pork, potatoes, sausage, and beer.

French food history

France hasnt always been keen on garlic, mushrooms, and truffles. Before the 15th century, seasonings and decorations were used to disguise food that had spoiled. France had what many today consider peasant food, simple fare without extravagant adornment. In the mid-15th century, Catherine de Medici of Italy moved to France to marry the future King Henri II, bringing with her Florentine-educated cooks and a sense of creative drama and manners. In the coming years, French cuisine turned into a magical art of beautiful presentation and innovative flavors. The 20th century brought about dramatic changes in French cuisine as well. Traditional haute cuisine (grande cuisine) is the world-renowned food made famous by its intricate preparation and precise presentation. It was the practiced model of French food preparation until food critics challenged it for being too inflexible. New cuisine (nouvelle cuisine) was a 1970s backlash to the classic heavy French cuisine. It lightened up cream sauces and focused on the pure taste of fewer ingredients. It is evident in todays general French cooking by flexible preparation methods and more experimentation with non-traditional flavors. Did You Know The French eat more cheese - an average of 45 pounds per person than any other country in the world. Vichyssoise, a pureed potato soup, was invented in New York City by a French chef. The croissant, a delicate, flaky French pastry, was invented in Vienna, Austria. Brazils coffee industry originated with an adulterous affair between French Guianas First Lady and Lieutenant Colonel Francisco de Melo Palheta. He

came to settle a local border dispute, and he left with smuggled coffee seeds she hid in a goodbye gift.

Cooking methods
French chefs use numerous intricate cooking methods, but there are a few techniques at the heart of every French kitchen. Flambing is a somewhat dangerous technique used to add flavor to food at the end of cooking. Sauting is a low-fat method of range-top cooking. Poaching is a gentle way to simmer food and bring out a tender texture. Broiling and grilling are nearly identical because they both cook an oiled piece of food over direct, moderately high heat. Braising uses a small amount of flavorful liquid to cook food. Baking is a dry heat method using an oven to slowly cook food.

A Brief History on Some of Our Favorite Foods

Foie gras is one of the most popular and well-known delicacies in French cuisine and its flavour is described as rich, buttery, and delicate, unlike that of a regular duck or goose liver. It can be sold whole, or prepared into mousse, parfait, or pt (the lowest quality), and is typically served as an accompaniment to another food item, such as toast or steak.

Cpes la Sarladaise is a very traditional recipe from the beautiful and historic region of Prigord. This popular dish is normally served with a meat or game dish. Ceps normally require long slow cooking to bring out their flavour, ideally before you use these famous mushrooms in a dish, dry them out in your oven to get rid of any moisture, then stew them slowly in some oil. Then they're ready to cook with.

A baguette is "a long thin loaf of French bread" that is commonly made from basic lean dough (the dough, though not the shape, is defined by French law). It is distinguishable by its length and crisp crust. A standard baguette has a diameter of about 5 or 6 cm (2 or 2 in) and an usual length of about 65 cm (24 in), although a baguette can be up to a metre (39 in) long.

SCOPE OF STUDIES
This project will help to gain more knowledge about French cuisine, the different method used for production of French food. Apart from this the following scope can be taken into consideration. Elements.

History of French cuisine.

Regional Cuisine

Breads of French French Soups French Breakfast

OBJECTIVES
The objectives of the project is to bring about information about French cuisine from the production to the consumption end by the guest. It will also help to gain a brief idea about the element used in the production, different types of spices used, history of French cuisine, different types of breakfast in French according to the taste of the customers. The objective also take into consideration are:

The cooking method of French cuisine:- The French chefs use flambing, poaching, broiling and braising method to cook the food which gives the authentic taste to the food.

Types of flavouring:- The common flavouring used are truffles,sage, sorrel, basil, anise .

Services of Mexican food:-Mexican food is served mostly hot. They eat with cutlery and plates. Most families eat 3 meals a day, but it varies sometimes they eat 4. The main meal of the day is Lunch, not dinner. They usually have breakfast, (sometimes brunch) ,lunch and dinner.

DATA COLLECTION
I will collect the information by visiting some of the speciality restaurant across Mumbai and at the same time will refer to books which gives a depth information about French cuisine, and will also take help of google to get more and more information and also willvisit a five star property to get the brief idea how the French food are produced and their service method and will take feed back from Executive chef, Sous chef about the different types of food and what guest prefers the most and what it takes to sell the best food.

BIBLIOGRAPHY

Wikipedia.org

Amezon.com Restaurant outlet of French cuisine

Menu cards of the hotel Rebecca Franklin - French Cuisine Guide at About.com

Basics of French Cooking - How to Cook French Food

Theory of cookery by Krishna Arora

CONCLUSION
From this we can conclude that the French food is a long and diverse one and exist from thousand of years. It needs lots of skill to be a professional French Chef. French food is very healthy and nutritious because of the use of the variouselement.Today French Cuisine is served in lots of Five Star hotels all over the world and speciality French restaurant. People enjoy eating French food

because of its taste and garnishes are very appealing.