2. APPETIZER
Tarte Tatin ( French Apple Tart): Most difficult, Most Pricy, Longest
to make
The Tatin’s sister.
Ingredients
Utensils
3.
4. MAIN COURSE
Crepes – many types, thin pancake
Used to be expensive as a meal
Originated in Brittany
Ingredients
Utensils
5.
6. DESSERT
Mousse Au Chocolat: Thin fluffy, airy, chocolate.
Where it came from
What it means
Ingredients
Utensils
7.
8. FRENCH HISTORY
Medieval French presentation was key, multiple courses served, heavy
and thick sauces created. Common used ingredients
17th and 18th century – Rich and Elaborate to Light and Easy
18th and 19th Century – Brigade system
George Escoffies idea was later rebelled against
11. WOULD I CHOOSE THIS AS
MY CAREER?
I would not choose this as my career. The whole idea behind the
project was to learn more about France and get an experience in
cooking to see if I enjoyed this in my future career field. I have
decided against this because I found a different interest I would like
to pursue in.
12. FACILITATOR
I chose Mrs. Carnes as mine because of the amount of training she
has had in the cooking field but it was also a learning experience for
her because of the types of foods we were cooking. It made the
project more interesting to work with!
13. THANK YOU JUDGES!
I appreciate you listening to all the time and effort I put into this
project and hope that it exceeded your standards and you learned a
little or even as much as I did in this experience.
