Transcript French Cuisine - Grantsburg Schools

French Cuisine
Classes of French Cooking
• Haute Cuisine
– Characterized by elaborate
preparations, fancy
garnishes, and rich sauces.
• Nouvelle Cuisine
– Emphasizes lightness and
natural taste in foods.
• Provincial Cuisine
– Locally grown foods are
enhanced by simple cooking
methods.
French Sauces
• Roux
– Mixture of butter and flour, used to
thicken sauces.
• Béchamel Sauce
– Milk added to a roux.
• Velouté Sauce
– Chicken, veal, or fish stalk added to
a roux.
• Demi-glace
– Classic brown sauce.
More French Sauces
• Hollandaise
– Contains egg yolk, lemon juice and
butter.
• Vinaigrettes
– Oil and Vinegar sauces.
• Butter Sauces
– Flavored, white or brown butter
sauces.
French Seasonings
• Fines Herbs
– A mixture of chives,
parsley tarragon, and
chervil.
Nature Of French Cuisine
French cuisine is
regional in nature.
 A visitor can travel
throughout the
country and never
eat the same dish
prepared in the same
way twice.

French Meals
• Le petit dejeuner (Breakfast)
– Usually light
• Le dejeuner (Midday Meal)
– Traditionally the main meal.
1. Hot or cold hors d oeuvres
2. Soup
3. A main dish with vegetable
• If the main dish contained
vegetables, the separate
vegetable would usually be
eliminated.
• Bread and butter.
4. Green Salad
5. Cheese & Fresh Fruit.
6. Dessert &Wine.
French Meals Continued
• The traditional evening
meal is light.
• Served later than in the
USA.