Transcript Document

France
Geography
1. What is France’s largest city and marketing and
distribution center?
Paris
2. What is the chief industry of France?
manufacturing
3. France has excellent farmland and grazing land.
What is their greatest natural resource?
soil
4. Products of France:
A. Wheat – If France produces wheat, why do the
French import wheat? The French eat great
quantities of bread.
B. Wine
C. Cheese
D. Flowers – Perfume industry
French Cuisine:
1. Explain French cuisine: Regard cooking as an art.
2. French cooking is famous for sauces, salads, and
soups.
3. What herb is used frequently in French cooking?
tarragon
4. Why do French meat recipes require longer cooking?
Their meat is not so tender or well marbled as ours.
5. Basic types of French Cuisine:
A. Haute – Elaborate, elegant cooking.
B. Bourgeoise – Everyday peasant cooking.
C. Nouvelle – Cuisine to preserve the nutrients and
natural taste.
Food Terms:
1. a la – In the manner of.
2. a la carte – In the manner of the bill of fare.
Each dish selected is paid for
separately.
3. table d’hote – The Hosts’ Table: One fixed price
covers cost of meal.
4. aperatif – An alcoholic beverage taken before
the meal (wine base).
5. canapé – Small appetizer served on bread, cracker,
or pastry base. Means “a couch”.
(Finger food).
6. hors d’ oeuvres – Appetizer usually eaten at the
table with a fork and knife before
the main meal.
7. au gratin – An oven dish with crisp golden crust.
Sprinkled with cheese and/or bread crumbs.
8. au jus – Meat served in own natural juices.
9. banquet – A sumptuous formal meal.
10. bouillabaisse – A highly seasoned fish stew.
11. bouillon – Means “to boil”. A broth made from meat,
fish or vegetable to extract the flavor.
12. consommé – Clear bouillon.
13. brioche – A light, rich cake bread. (Yeast dough).
14. buffet – A large table on which various dishes are
arranged in a decorative manner.
15. chef – A superior cook.
16. fondue – Means “to melt”. A hot dish made of
melted cheese into which pieces of
bread are dipped.
17. crepe – A type of thin pancake.
18. demitasse – Means “half a cup”. A small cup of
black coffee.
19. entrée – The main dish of a meal.
20. julienne – Food cut into match like strips.
21. gourmet – An expert who knows and appreciates
fine food and wine.
22. gourmand – A hearty, sometimes greedy eater.
23. menu – A list of dishes served at a meal.
24. mousse – A rich, spongy, light dessert.
25. petits-fours – Fancy little iced and decorated cakes.
26. souffle – A food which is baked until puffed.
(Egg based).
27. vichyssoise – Very elegant cold leek and
potato cream soup.
28. crouton – A small piece of bread fried in oil or
browned in oven.
29. quiche – A custard based pie made with
Swiss cheese and bacon.
30. vinaigrette – Oil and vinegar dressing to which
seasonings can be added.