French food

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French food

  1. 1. French food Voila! Made by Nicusor Sarb, romanian student
  2. 2. Pommes de terre duchesse  Duchess potatoes or Duchesse potatoes (French: pommes de terre duchesse) consist of a seasoned purée of mashed potato and egg whic h is forced from apiping bag or hand-moulded into various shapes which are then baked until golden. They are a classic item of French cuisine.
  3. 3. Blanquette de veau  Blanquette de veau is a French veal ragout in which neither the veal nor the butter is browned in the cooking process. To refrain from browning meat and fat in this way, is to cook them en blanquette.
  4. 4. Crème brûlée  Crème brûlée, also  known as burnt cream, crema catalana,  or Trinity cream is  a dessert consisting of a  rich custard base topped  with a contrasting layer  of hard caramel. It is  normally served at room  temperature. 
  5. 5. The mille-feuille  The mille-feuille ,  vanilla slice, custard slice, also known as  the Napoleon, is  a pastry of French  origin. 
  6. 6. Mousse  A mousse, is a prepared  food that incorporates  air bubbles to give it a  light and airy texture. It  can range from light and  fluffy to creamy and  thick, depending on  preparation  techniques. A mousse  may be sweet or savory 
  7. 7. Profiterole  A profiterole, cream puff (US) or choux à la crème is a choux  pastry ball filled with whipp ed cream, pastry cream, or  (particularly in the US) ice  cream. The puffs may be  decorated or left plain or  garnished with chocolate  sauce, caramel, or a dusting  of powdered sugar. 
  8. 8. Tart  A tart is a baked dish  consisting of a filling  over a pastry base with  an open top not covered  with pastry. The pastry  is usually short crust  pastry; the filling may  be sweet or  savoury. Tartlet refers  to a miniature tart. 
  9. 9. French cuisine C`est fini!   
  10. 10. French cuisine C`est fini!

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