French Food资料很全哦资料

FrenchFood资料很全哦资料第1页/共23页Foiegras(Fatliver)Foiegrasisa

foodproduct

madeofthe

liver

ofa

duck

or

goose

thathasbeenspeciallyfattened.

第2页/共23页Thisfatteningistypicallyachievedthrough

gavage

(force-feeding)corn.

第3页/共23页第4页/共23页Snail第5页/共23页第6页/共23页Oyster(生蚝)第7页/共23页第8页/共23页BreadisessentialintheFrenchfoodandgastronomytraditions.ThemostfamousFrenchbread.Baguette|------------length：about65cm------------||----diameter5-6cm---|第9页/共23页第10页/共23页Traditionally,therearefrom350to400distincttypesofFrenchcheesegroupedintoeightcategories.Therecanbemanyvarietieswithineachtypeofcheese,leadingsometoclaimcloserto1,000differenttypesofFrenchcheese.Cheese第11页/共23页第12页/共23页PopularFrenchcheesesCamembert(AOC)BriedeMeaux(AOC)Roquefort(AOC)BoursinReblochon(AOC)Munster(AOC)Pontl'Évêque(AOC)Époisses

(AOC)ChèvreTommedeSavoie(AOC)AOC=protectedbytheAppellationd'OrigineContrôlée法定产区第13页/共23页Camembert第14页/共23页Thankyou第15页/共23页FoiegrasFoiegrasisa

foodproduct

madeofthe

liver

ofa

duck

or

goose

thathasbeenspeciallyfattened.Thisfatteningistypicallyachievedthrough

gavage

(force-feeding)corn,accordingtoFrenchlaw,thoughoutsideofFranceitisoccasionallyproducedusingnaturalfeeding.Modern

gavage

feedingprocess,whichtakes2–3secondstocomplete.BreadisessentialintheFrenchfoodandgastronomytraditions.ThemostfamousFrenchbreadisobviouslythe'Baguette',consideredtobetheobviousandperfectallyofaFrenchcheeselikeacamembert.Traditionally,therearefrom350to400distincttypesofFrenchcheesegroupedintoeightcategories.Therecanbemanyvarietieswithineachtypeofcheese,leadingsometoclaimcloserto1,000differenttypesofFrenchcheese.Foiegrasisapopularandwell-known

delicacy

in

Frenchcuisine.Itsflavorisdescribedasrich,buttery,anddelicate,unlikethatofanordinaryduckorgooseliver.Frenchlawstatesthat"FoiegrasbelongstotheprotectedculturalandgastronomicalheritageofFrance."ThisgourmetFrenchspecialityoriginatesfromthefarmersoftheSouth-WestregionsofFrancewhoborrowedtheFoieGrasrecipefromEast-EuropeanJewispeople.ThatishowthisduckTerrine-alsomadewithgoose-haseventuallybecomeanessentialpartoftheFrenchgastronomy!Forcefeedingproducesaliverthatissixtotentimesitsordinarysize.

Storageoffatintheliverproduces

steatosis

ofthelivercells.Originallyknownasaluxuryproduct,theFoieGrasisgenerallyservedasstarterorsidedish,inquitesmallquantity,onitsownwithtoastsorsweetFrenchbrioche.第16页/共23页snailEscargot,theFrenchwordusedforsnails,isadelicacyservedasanappetizerinrestaurantsacrosstheworld.escargotisamollusk,itisaFrenchsnailwhichislowinfatcontentandhighinprotein,withapproximately15%protein,80%waterand2.4%fat.ThemajorityofFrenchsnailsarecollectedinthewild,butalargeamountofFrenchsnailsarecultivatedbyprivatebreedersatfarms.Franceisfamousforover200farmswhichbreedsnails,anditisinterestingtofindthesemollusksallovertheplace.Youmustknowthatthesnailscomeinavarietyofformsandnotallspeciesareedible.Evenoutoftheediblevariety,themouthfeelandtasteofthefleshvariesfromspeciestospecies.Generallythesnailscanbeeatenasitisorbeshelled,guttedandbepreparedwithgarlicbutterorchickenstock.Thismixtureisoftenpouredbackintotheshellwiththebutterandsaucetoserve.Itisoftenflavoredwithgarlic,parsley,pinenutsorthyme.Youcaneatthesnailswithspecialtongswithwhichyoucanholdtheshellandthesnailforkswithwhichyoucanextractthemeat.Firstthesnailsarekilledbyplungingthemintoboilingwater.Thentheyaregutted,washedinsaltandvinegar,andboiledinstockfor11/2hours.Youcanmakeitemslikepates,preserves,ordeliciousappetizers.第17页/共23页OystersManycountriesproducelotsofwonderfuloysters.However,nocountryintheworldcanofferamorecompleteoysterexperiencethanFrance.SinceRomantimes,thecoastofFrancehasbeentheplaceofchoicewhereprimeoysterscanbefound.Inmoderntimes,FrancewasthefirstcountryinallofEuropetostartcultivatingoystersonalargescale.Francecontrolsmorethan2,000milesofcoastline,featuringsomeofthefinestoysterbedsintheworld.TwoculinaryoysterspeciesarecultivatedinFrance:*ThePacificoyster,wasintroducedinthe1970sbothfromJapan(seedoysters)andBritishColumbia(broodoysters).Now,Morethan90%ofalltheoystersproducedinFrancetodayarePacificoysters.*TheEuropeanoysteristhenativeoysterofFrance.TheEuropeanoysterisoftenconsideredtheclassicoysterofFrance.

Inthe19thcentury,therewerethreeoystercapitalsintheworld:Paris,LondonandNewYork.AlthoughfabulousoystersarestillservedinLondonandNewYork,thesetwograndcitieshavesincelosttheirprestigioustitlesasoystercapitalsoftheworld.Parishasnot.第18页/共23页Tothisday,thiscityofferscountlessopportunitiestoenjoyoysters,beitinrestaurantsorfromasidewalkvendors.SomekindofdrywhitewineorChampagneisgenerallysuggestedasanaccompaniment.ThecoastofFrancealsooffersfantasticoysterexperiences.VirtuallyanywherealongtheFrenchcoastline(includingthe

Mediterranean)deliciousoystersareserved.Asoystersgo,theFrenchhavelongbeentheundisputedleaderinallofEurope.NotonlydotheFrenchproducethelionshareoftheoystersinEurope,theyarealsotheirownbestcustomers.Morethan90%oftheoystersproducedinFranceareconsumedbytheFrench.TheFrenchoysterbusinesstraditionallystartsboomingbetweenChristmasandNewYear'sDay.About50%oftheannualoysterproductionisconsumedduringthistime.Oystersareanexcellentsourceof

zinc,

iron,

calcium,

selenium

aswellas

VitaminA

andVitaminB12.Oystersarelowin

foodenergy.Oystersareconsideredthehealthiestwheneatenrawonthehalfshell.Oystersusuallycomewithvariousaccoutrements(lemon,cocktailsauce,a

mignonette

sauceofred-winevinegarandshallots)squeezealittlelemononorasmallamountofcocktailsauce第19页/共23页baguetteAbaguetteisalongandcrispyloafofbread.OthernamesofthefamousbaguetteinEnglishare'Frenchbread'or'Frenchstick'.Astandardbaguettehasadiameterofabout5or6

cmandausuallengthofabout65cm,althoughabaguettecanbeuptoametrelong.The"baguettedetraditionfrançaise"ismadefromwheatflour,water,yeast,andcommonsalt.Frenchbreadisrequiredbylawtoavoidpreservatives,andasaresultbreadgoesstaleinunder24hours,thusbakingbaguettesisadailyoccurrence.Baguettes,eitherrelativelyshortsingle-servingsizeorcutfromalongerloaf,areveryoftenusedfor

sandwiches;Baguettesareoftenslicedandservedwith

pâté

or

cheese.Aspartofthetraditional

continentalbreakfast

inFrance,slicesofbaguettearespreadwith

butter

and

jam

anddunkedinbowlsof

coffee

orhotchocolate.OtherFrenchbaguettesvariationsconsistinbreadbeingmadewithdifferentingredientslikerye,sesame,hempandpoppyseeds.Somemoremodernonesincludedryorcandiedfruitlikeraisins,nuts,oranges,pineapplesorevenfigs.第20页/共23页CheeseCamembert

CheeseAmapofmajorAOCcheeses;thesizeofthecheesesymbolequatestothesizeofproductionLowerNormandy

Camembert,

Pontl'Evêque

and

Livarot

arecreamycheeseshighlyappreciatedworldwide.PartofthetraditionalFrenchrefinedproduce,NormancheesesareoriginallyhandmadefromNormandyunpasteurisedcow'smilk.TheruralNormandyregionindeedhasbeenrespectingtheauthentictechniquesofproduction,becomingafavouritedestinationforbothFrenchgourmetsandforeigntourists.ThetraditionalcamembertfromLowerNormandyisoneofthebestknownFrenchcheeses.Withafresh,softandfruitytaste,thiscreamycheesecanbecomparedtogoodwines:themorecamembertages,thesharperitstasteis.Indeed,besidematuringforanaverageof6weeks,thisauthenticNormanpr