Foods Of The World - France Flashcards Preview

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Flashcards in Foods Of The World - France Deck (32)
0

Geography (3)

- largest country in Western Europe but slightly smaller than Texas

- eastern and southern areas are mountainous

- summer is dry and sunny with more thunderstorms than other seasons

1

Culture: General attitudes (4)

- one of the most patriotic countries in the world

- success is measured by education, family reputation, and financial status

- government limits the percentage of non-French entertainment- including music and TV

- resist cheap fast food, foreign sitcoms, and American music to maintain their own French identity

2

Culture: greetings (3)

- women will be kissed on both cheeks by male and female friends

- men only kiss the cheeks of other men if they are relatives or close friends

- kisses are actually when you touch cheek to cheek and "kiss the air"

3

French holidays (4)

- bastille day: July 14th

- armistice day: November 11th

- Christmas: children will leave their shoes by the fireplace for Pere Noel (Santa Claus) to fill their socks
* some regions also have Pere fouettard - this is a figure who gives out spankings to bad children - kind of our equivalent to giving coal in a stocking for naughty kids here

4

Other holidays

- La fete de la musique: June 21st - is translated to "the music party" - a night to celebrate summer beginning and it is the longest day of the year

5

Cuisine (3)

- Christmas Eve cuisine can be specialties like escargot, foie gras, oysters, smoked salmon, turkey, cheese, and baguettes

- for dessert they will serve a buche de Noel - which is a cake with vanilla or chocolate frosting and flavored fillings

- for epiphany(jan. 6th): they celebrate by sharing a gateau des Riis king cake - a round, flat cake with a lucky charm hidden inside

6

Eating and diet (4)

- good food and wine are extremely important to the people of France

- wine is consumed with most meals

- bread is eaten with every meal -broken with fingers used to wipe the plate

- lunch was once the main meal of the day- but that trend is changing towards dinner

7

Haute cuisine (10)

Literal translation to "high cooking"

Higher level cuisine

Elaborate preparations

Fancy garnishes

Rich sauces

Snooty French

expensive priced

Chefs make extravagant use of eggs, cream, and butter

Used most often in luxury restaurants and hotels

"Fancy meals" with small portions

8

Provincial cuisine (6)

Style of cuisine most often practiced by families

Prepares fewer fancy sauces and lavish creations

Prefer locally grown foods

Simple cooking methods

Creation of most regional specialty dishes

Use of fresh fruits and vegetables

9

Nouvelle cuisine (9)

Lighter and more natural in taste

Flavor, color, texture, and presentation of the food are important

Like haute cuisine- but believe in natural flavor instead of the heavy and rich flavors

Believe in the preservation of the natural nutrients of food

Preferred by people who are concerned about fat and calories

Uses less butter, cream, and other high calorie foods

Uses fewer starches and sauces

Uses more fresh fruits and vegetables - most not cooked

"Healthy version" of French cuisine

10

Roux (3)

A mixture of butter (or other fat) and flour

- when you add milk, it becomes a bechamel sauce

- when you add a chicken, veal or fish stock it becomes velouté sauce

11

Demi glacé

A classic brown sauce

12

Hollandaise sauce

Made with egg yolks, lemon juice, and butter

13

Vinaigrettes

Made by combining wine, vinegar, oil and seasonings commonly used as a dressing for salads and marinades for vegetables

14

Fines herbes

A mixture of fresh chives, parsley, tarragon, and chervil common herbs used in combination for meals, sauces, etc.

15

Hor D'oeuvres (4)

Small dishes designed to stimulate the appetite

hot or cold

Chefs plan to have them complement the main meal

Soups - follow the hor d' oeuvres course

16

Consommés

Have a meat stock base, rich and clear, served hot or cold

Purée - made from meat, poultry, fish or vegetables that have been cooked in liquid and purée

17

Meats for main dishes (3)

- seafood and poultry are the basis for most French dishes

- poaching is the technique most used to prepare the fish

- use pigeon to make spread called pate (made of pigeon fat)

18

Ways to serve vegetables (4)

Creamed

Braised

Glazed

Served with cheese or hollandaise sauce

19

Baguette

Most popular bread served at dinner

20

Brioche

A rich yeast roll that contains egg

21

Croissants

Flaky buttery yeast rolls shaped into crescents

22

Napoleons

Layers of puff pastry separated by creamy fillings

23

Éclairs

Slender pastry shells filled with custard or a cream filling with icing

24

Baba au rhum

A yeast cake soaked in a rum syrup

25

Soufflés

Chocolate, vanilla, lacquer, or fruit based

26

Truffles (4)

Rare fungi

Grown underground near oak trees

Used to make expensive goose liver pate

From the Aquitaine region

27

Escargots (3)

Snails eaten as food

Favorite of the burgundy region

Served in their shells with garlic butter

28

Bouillabaisse

Seafood stew

29

Foie gras

Fatty liver of a goose or duck that has been force fed rich grains

30

Andouillette

Sausage made from chitterlings (pig intestine)

31

Julia childs: famous chef of French cuisine (5)

American born

Chef

Author

One of the first to have a cooking show on TV

Know for her quick wit and unique personality