法国菜 final 英语ppt

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法国美食文化(英文版)PPT课件

17Байду номын сангаас
Fifth:coffee
• Satisfied, the French usually drink a cup of coffee, they think it can lift the greasy
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• Finally, let me use the famous Burgundy wine goulash place(勃艮第红酒烩牛肉) to end my food tour
• First : Aperitif
• Before dinner, the French like to drink an aperitif.It's usually wine ,champagne or juice.
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Secend: Appetizer
• The so-called appetizer, usually salads, seafood, and soup.It will not so much ,just "warm up"
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• I really do not know how to describe this dish , it is really delicious.
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2020/1/1
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The materials
• : Burgundy's finest local beef, carrots, mushrooms and onions.
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• When cooking, simmer the mixture gently cooked beef first, then to add other materials, and finally add some red wine, Burgundy wine braised beef is on the well

法国美食英文介绍18页PPT

16、云无心以出岫，鸟倦飞而知还。 17、童孺纵行歌，斑白欢游诣。 18、福不虚至，祸不易来。 19、久在樊笼里，复得返自然。 20、羁鸟恋旧林，池鱼思故渊。
法国美食英文介绍
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❖ 知识就是财富 ❖ 丰富你的人生
71、既然我已经踏上这条道路，那么，任何东西都不应妨碍我沿着这条路走下去。——康德 72、家庭成为快乐的种子在外也不致成为障碍物但在旅行之际却是夜间的伴侣。——西塞罗 73、坚持意志伟的事业需要始终不渝的精神。——伏尔泰 74、路漫漫其修道远，吾将上下而求索。——屈原 75、内外相应，言行相称。——韩非

法国菜ppt说明中英文结合

1.整体评价:the flavors of French cuisine are法国菜的特色是汁多味腴，而吃法国菜必须有精巧的餐具和如画的菜肴满足视觉;扑鼻的酒香满足嗅觉;入口的美味满足味觉;酒杯和刀叉在宁静安详的空间下交错，则是触觉和味觉的最高享受。

这种五官并用的态度，发展出了深情且专注的品味。

French cuisine features are juicy flavor pudsy, eat French cuisine exquisite tableware and picturesque dishes must meet the visual; smelling bouquet satisfy the sense of smell; entrance delicious satisfy the taste; wine glasses and cutlery in the peace and tranquility of the spacestaggered, tactile and gustatory enjoyment. The facial features and with the attitude, affectionate and focused taste.2.historya) six persons,six period of timeb) 1.1 Middle Agesc) 1.2 Ancien régimed) 1.3 17th century – early 18th centurye) 1.4 Late 18th century – 19th centuryf) 1.5 Late 19th century – early 20th centuryg) 1.6 Mid 20th century – late 20th century牛膵脏、黑菌嫩牛排、奶酪花式点心、饼干、通心粉French cuisine has evolved extensively over centuries. The national cuisine started forming in the Middle Ages due to the influence of the work of skilled chefs and various social and political movements. Over the years the styles of French cuisine have been given different names, and have been modified by various master-chefs. During their lifetimes, these chefs have been held in high regard for contributions to the culture of the country. The national cuisine developed primarily in the city of Paris with the chefs to French royalty, but eventually it spread throughout the country and was even exported overseas.[3]3.法国菜的特点法国菜的突出特点是选料广泛制作独特。

法国美食英文介绍(课堂PPT)

French food
Presenter : Chen Minfang
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Foie gras (Fat liver)
Foie gras is a food product made of the liver of a duck or goose that has been specially fattened.
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You can eat the snails with these special tools.
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Baguette
A baguette is a long thin loaf of bread. Other names of the famous baguette in English are 'French bread' or 'French stick'. A standard baguette has a diameter of about 5 or 6 cm and a usual length of about 65 cm, although a baguette can be up to a metre long.
|----diameter 5-6cm---|
|------------length：about 65cm------------|
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As part of the traditional breskfast in France, slices of baguette are spread with butter and jam and dunked （浸入液体）in bowls of coffee or hot chocolate.
Foie gras is sold whole and may also be served as an accompaniment to another food item, such as steak.

法国菜和文化英语PPT

Thank You!
L/O/G/O
dessert
Snail(蜗牛)
Red Wine
2. The history of French food
• The culture of French food has a long history ,according to the legend（传说）， Catherine, a Italian woman, married to Henry Ⅱ,King of France, brought the cookery of cow liver. • Tenderloin Steak（里脊牛排） and cheese which prevailed in the The Renaissance（文艺复兴） to Franch . Then Louis XIV of France launched the cooking competition, namely the prize of Corden Bleu that popular nowadays. Dictionary of Cuisine become the foundation of Classic French cuisine type.
3.Table manners of French food
French is not only the city of fashion and romance, the French foods which enrich in romance and elegance（优雅）are also famous and welcome by the world people. Because the popular of French foods ,so it is necessary for us to understand and grasp some manners on the tasting the French foods.

关于法国的美食英文介绍ppt

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ห้องสมุดไป่ตู้
Seating arrangements the guest of
honor woman
↗
male female male
Host
Hostess
female male female
↗
the guest of honor man
Tablewares
Tablewat res
Tableware 餐具
❖蜗牛（snail） ❖葡萄酒(wine) ❖奶酪（cheese） ❖鹅肝酱（foie gras） ❖面包(bread）
Foie gras
Baguette
CROISSAN
SITTING 入席
Westerners treat with a long table, men and women sit in the owner at both ends, and then the guest of honor men and women in the press and the general order of the guests seating arrangements.
For the main or meat course, the English keep the fork in the left hand, point curved downward（弯曲向下）, and bring the food to the mouth either by sticking the points onto it or in the case of soft vegetables, by placing it firmly on the fork in this position with the knife.

法国美食介绍 PPT

曾任英皇乔治四世和帝俄沙皇亚历山大一世首席厨师的安东尼.凯莱梅写了一本饮食大字典， Dictionaire of Cuisine，成为古典法国菜式的基础。
法国美食的特色在于使用新鲜的季节性材料，加上厨师个人的独特的调理，完成独一无二的艺术佳肴极品。法国菜的突出特点是选料广泛。法国菜常选用稀有的名贵原料，如蜗牛、青蛙、鹅肝、黑蘑菇等。用蜗牛和蛙腿做成的菜，是法国菜中的名品，许多外国客人为了一饱口福而前往法国。此外，还喜欢用各种野味，如鸽子、鹌鹑、斑鸠、鹿、野兔等。由于选料广泛，品种就能按季节及时更换，因而使就餐者对菜肴始终保持着新鲜感。这是法国菜诱人的因素法国菜派系新派法国菜派系
古典法国菜派系
Classic Cuisine/Haute Cuisine
起源自法国大革命前，皇亲贵族流行的菜肴，后来经由艾斯奥菲区分类别。古典菜派系的主厨手艺精湛，选料必须是品质最好的，常用的食疗包括龙虾、蚝、肉排和香槟，多以酒及面粉为汁酱基础，再经过浓缩而成，口感丰富浓郁，多以牛油或淇淋润饰调稠。
法国菜的特点
材料：偏好牛肉、小牛肉、羊肉、家禽、海鲜、蔬菜、田螺、松露、鹅肝及鱼子酱配料：采用大量的酒、牛油、鲜奶油及各式香料
烹调：火候占了非常重要的一环，如牛、羊肉通常烹调至六、七分熟即可;海鲜烹调时须熟度适当，不可过熟
酱料制作：更特别费功夫，其使用的材料很广泛，无论是高汤、酒、鲜奶油、牛油或各式香料、水果等，都运用的非常灵活。
蜗牛 Escargot
法国蜗牛和干贝、鲍鱼、鱼翅被称为法国四大名菜。法式蜗牛又是法国人的最爱，据统计，法国一年要消耗三亿多只蜗牛。而法国人做蜗牛菜又有不同的方法，如洋葱炒蜗牛、宫爆蜗牛、滑蛋蜗牛等，最受欢迎的还是法式焗蜗牛。厨师们用香草、黄油、红酒混合制成酱料，在每个蜗牛壳里放上一点，冷藏腌制三天，让蜗牛肉充分吸收酱料的味道，然后在烤箱里烤5到10分钟上桌。用特制的蜗牛夹和蜗牛叉挖出一块放进嘴里，这时的蜗牛肉质鲜嫩、口感爽滑，嚼起来还有清新的香草味。蜗牛还是种保健食品，有降低血脂、软化血管的功效。

英语ppt——法国美食

Frenchmen is fond of cheese .It is very popular in the world, therefore France was called“ Kingdom of Cheese”. French cheese has probably more than 400 kinds. Its main raw material is milk or goat's milk.
French food culture
★法餐三宝：
传统意义上的“法餐三宝”大多是指蜗牛、鹅肝和牡蛎。最适合女性享用的“法餐三宝”是蜗牛、鹅肝和龙虾。
First: aperitif<开胃酒> Second : appetizer<开胃物> Third :main course Fourth :dessert Fifth: coffee
1.注意仪态，忌用餐巾用力擦，只用餐巾一角印去油渍即可。 2.不要靠在椅背上，姿势要坐正，肘放在桌上。
3. 用刀叉时，从最外面的餐具开始用。
4.用过的刀叉，并排放在碟子上，叉齿朝上，避免乱放。
5.吃肉类时（如牛扒）从边上开始切，吃完一块再切下一块。不吃的部分只需移到碟边。 6.如果调味料放得太远，取不到，可要求对方帮忙，不要站起身来拿。
It is a popular and well-known delicacy in French cuisine. Its flavor is rich, buttery, and delicate, unlike that of an ordinary duck or goose liver. French law states that foie gras belongs to the protected cultural and gastronomical heritage of France."

法国美食英文介绍 ppt课件

Grape juice during the fermentation process, the time of leaching skin controls the wine clear and moving color and content of tannin in wine;Fermentation is completed, need to be drowned in the slag extracted wine fermentation tank bottom, it is a process of slow and patient;Next is to select the best quality wine, at the same time, combination of different varieties of wine in perfect proportion.Such not only can promote the quality of the wine, also can keep the grape varieties under different flavors, and can be combined with a more unique delicious taste.
精品资料
Food hear is defined as a kind of art
Culture of French Food
French cuisine is extremely diverse, with only the Chinese having similar variety in their food. This variety is supported by the French passion for good food in all its forms, France's extraordinary range of different geographies and climates which support the local production of all types of ingredients, and France's long and varied history. In many ways, an understanding of the culture of French food is an understanding of France itself.

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• Original
• Season with Wine
Speciห้องสมุดไป่ตู้lty
Foie Gras Saute(法式鹅肝)
It is considered as one of the three most delicious foods in the world. Compared with the its fame, the goose liver is rather beneficial for our health. With the good taste and rich nutrition, the goose liver is undoubtedly famous around the world.
French Food
History
CordenBleu奖 Henry II Curmantle(1133年3 月5日-1189年7月6日) Louis XIV，1638年9月5日 -1715年9月1日
As George iv and Russian tsar Alexander I chief cook
《Dictionary Cuisine》 Anthony Clemmer
NouvelleCuisine
Food materials
Two authoritative magazine
Divided by Factions
• 1.ClassicCuisine
• 2.BourgeoiseCuisine
• 3.NouvelleCuisine
Divided by Local Characteristics
• 1.Burgundy • 2.Alsacef
• 3.Normandy
• 4.Provence
Feature of French Cuisine
• Wide Selection • Fresh and Tender
TO BE A GENTLEMAN OR AN GRACEFUL LADY!!!
THANK YOU FOR YOUR WATCH
Fried poached sloe <香煎龙利鱼>
France is a fashionable and romantic c a p i t a l , a n d enrichment of romantic and elegant French cuisine is also popular around the wo r ld . B eca u s e o f the popularity of French cuisine, so, to understand and grasp some French food etiquette is very useful and very necessary.
1. Grace is the essence of French food culture. So, ladies first.
2. Understanding the order of reserved food. Cold dishes Soup Grosse Piece
3. Using table napkin to softly clean your mouth. 4. Keeping sitting up straight. 5. Chewing carefully and swallow slowly. 6. Using the forks and knives from the outside in.