can anyone list 5 facts about french cuisine for me please....?
it's for a school project...thanks!
- Up your MaslowLv 41 decade agoFavorite Answer
1. The portions tend, by North American standards, to be small
2. It can take ages before the meal arrives at your table, as ingredients are often cooked from scratch, to order.
3. High price-to-quantity ratio
4. Generally well-prepared and presented as you need to be a good chef to prepare such food
5. Tendency to use ingredients that are in season, so the menu tends to change with time.
- Anonymous4 years ago
Facts About French FoodSource(s): https://shrink.im/bags9
- AVALv 41 decade ago
"Small portions of good things served in sequence" summarizes the routine of a typical French meal.
The main meal of the day may be either lunch or dinner, but both are served in courses. Ordinarily, you begin in one of three ways: with hors d'oeuvres (hot or cold appetizers), with soup , or with both. Hors d'oeuvres are first.
Then comes the entree. a vegetable or two accompanies (or is part of) the main dish. The French custom is to serve the salad AFTER, not before, the main part of the meal. In the home, cheese is often served with the salad rather than as a following course. Crusty bread is automatically on the table throughout the meal but is savored most with this course.
The meal can end in several ways. The simplest is with a piece of fruit. For more auspicious climaxes, a dessert. Generally, coffee and liqueurs are leisurely served away from the dining table.Source(s): Sunset French Cookbook pg. 6 Lane Publishing
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- rgdetLv 51 decade ago
1 - Usually cook with the season - i e use the vegetables that are in season.
2 - Meal order is different than the US - appetizer, main course, salad/cheese then dessert.
3 - Lunch is the largest meal, dinner is something lighter.
4 - French cuisine varies greatly from one regoin to another in France, but the most famous for the French is the cuisine around Lyon, France, where some of the most famous chefs are.
5- Meals are often long and enjoyable, with family and friends.Source(s): French relatives.
- Anonymous1 decade ago
5. Very good
4. Based on mir pois (carrots/onion/celery)
3. Focus more on taste rathern than mouth feel.
2. Made by French Chefs
1. Originated in France.
- BarbaraLv 44 years ago
Ceila's on Cicero
- 1 decade ago
lots of sauces
not a lot of super fresh produce dishes
french wine is a critical part of a meal
soups are common
- Jonathan MLv 51 decade ago
Indisputably, one of modern France's greatest treasures is its rich cuisine. The French have an ongoing love affair with food, and their reverence for time spent eating is evident in any culinary establishment nationwide. It is also manifested in the traditional family gatherings around the home dinner table, particularly the Sunday mid-day feast which is prepared lovingly over many hours and consumed leisurely through a bevy of appetizers and main courses, usually accompanied by a number of wines and often lively discussion which tends to center on political topics.
What is perhaps less widely recognized is that France's reputation for fine food is not so much based on long-held traditions but on constant change. In fact, the general expectation of good eating is a relatively new experience for the French. At the time the Bastille was stormed in 1789, at least 80% of the French population were subsistence farmers, with bread and cereals as the basis of their diet, essentially unchanged since the time of the ancient Gauls nearly two millenia before. In the mid-nineteenth century, following the demise of the aristocracy, food was a conspicuous symbol of social position, swiftly adopted by a new ruling class of bourgeoisie, who recreated the sumptuous meals of the very aristocracy they had once criticized. At the same time, two-thirds of Parisians were either starving or ill-fed, five times more likely to be nourished from vegetable proteins than from any meats or dairy products. The golden age of haute cuisine benefited only those at the very top of the social ladder.
It took a world war at the beginning of the twentieth century to halt the gross inequality of wealth at the table, and to bring about a more even distribution of the nation's produce. The advent of improved transportation, especially by train, brought culinary revolution to the regions, and slowly the spreading affluence could put a chicken on every peasant's table. Eventually, tourism fanned the flames of change in France's commercial kitchens, as chefs were obliged to create dishes appealing to an ever-widening audience of British, Japanese, Middle Easterners, and Americans, as well as French travelers hungering for new experiences. In some instances the reasons for change in regional products were a pragmatic reaction to a decline in other industries (such a silk) or to the economic disaster brought about by the Phylloxera pest, which wiped out most of France's grape vines at the turn of the century.
The "French Paradox"
It is well-known that the stereotypical French meal is heavy in saturated fats; heavy creams and butter are a staple in many dishes. Despite this fact, the French populace suffers from lower incidences of cardiac disease than many other western nations, including the U.S. Much research and medical opinion seems to credit their consumption of red wines with an overall reduction in cholesterol levels (see "The French Paradox"). Whatever creedence one might place in this theory, it is a given that all French food is best accompanied by wine to be enjoyed to its fullest.
Cheese Tips & Trivia
* The golden rule for cutting cheese: each person should get his or her share of the center of the cheese...and of the rind.Cheese platter
* Since it is the least cold, the vegetable drawer in your refrigerator is the best place to store cheese. Keep cheese in its original wrapping or cover it with aluminum foil or plastic wrap.
* The French eat more cheese than any other nation in the world - an amazing total of 20.4 kg (45 lbs.) per person per year. 400 different kinds of cheese are made in France.
* Some goats' milk cheeses are sprinkled with charcoal ash. This gives them an ash-grey color and is intended to absorb surface moisture, thus helping to preserve them.
- 3 years ago
In the superstore, fruits are usually chosen much too soon. Some are rocks, many are wrong. Some of the fresh vegetables are generally right (zucchini, onions, garlic, lettuce, greens, and a few others) so I'd have to go with vegetables.