Beruflich Dokumente
Kultur Dokumente
OBJECTIVES
• OBJECTIVES: at the end of the laboratory,
students should be able to:
• apply the proper techniques of preparing and
serving French food through actual cooking.
• identify noted recipes.
• acquaint the uses of herbs and spices as
flavouring ingredients in the French cuisine.
• understand the French cookery terms.
Classic French Cuisine
Classic French Cuisine has an elegant form of
cooking more demanding and more precise than
any others. It implies careful planning of menu to
ensure a delicious blend of texture, colours, and
flavours; it means sparkling crystal, gleaming
silver, and immaculate napery. It includes
supreme French dishes, those of elegant, inspired
creations of the great French chefs that have
stood the test of time. Perfection is the goal of
Classic French cooking.
• French haute cuisine blossomed in
the palaces and chateaux of the
prerevolutionary era. Many great
chefs were born such as Careme,
Escoffier, and Prosper Montagne.
• It is this rare combination of superior
ingredients, great chefs and
appreciative dinner that has
contributed to making France the
home of the outstanding cuisine.
French provincial Cooking
• Country cooking in France is characterized by
simplicity, “blended with skill and the highest
regard for the quantity of the ingredients”.
• Provinces near the sea like Bretagne and
Province have abundant used of the seafood
in their cooking; while those inland provinces
like Touraine, Ile de France, and Bourgogne
utilizes more fruits and vegetables, meat and
sausages, cheese and eggs.
• Country people like to take hearty main meal,
called dejeuner. This proceeded by an hors
d’oeuvres. Soups are rarely served at this time
unless some regional dish likes a bouillabaisse
is served as the main course. Salads are always
served after the main course which is usually
of meat and fish. Bread and wine are always
served with the meals. Evening meals are
simpler consists mainly of a big bowl of soup
made with available ingredients. An omelette
of light pudding or fruit compote follows next.
1. French Provincial Cooking