法国美食英文介绍(课堂PPT)
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法国菜 final 英语ppt
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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
FRENCH FOOD.ppt
法国美食总述
美食在法国占中心地位的起源，可以追溯到法国人的祖先高卢人。 远在基督纪元初期，高卢的猪肉制品、鹅肝酱、奶酪就已传到了希 腊和罗马而且高卢人喜欢豪饮，胃口极佳。用葡萄酒佐餐和在调味 汁中放葡萄酒，对培养口味是一个重要因素。法国葡萄酒的质量优 异使法国上升到一流地位。葡萄酒的发展是由于十七世纪起，在教 会人士和各修会的影响下，酿酒技术不断进步。
用有损于色、味、营养的辅
助原料。以普通的蔬菜酱汤
为例，要求将蔬菜全部打碎
成细茸状与汤一起煮，这样
能使汤的本味纯正，又能增加汤的浓度。又如番茄酱，在西菜中作为一种 调料，使用得比较广泛。但在现代法国菜中，番茄酱用得较少，而是用大 量新鲜西红柿用油煸炒后来代替番茄酱，突出了菜的原色、原味。特别突 出的是，法国菜重视沙司的制作。沙司实际上是原料的原汁、调料、配料 和酒的混合物。原料新鲜，沙司味美，才能做好菜。
Hale Waihona Puke 法国鹅肝法国菜的烹调方法很多，几乎包括了西菜所有的近20种烹调方法。一般常 用的烤、煎、烩、焗、铁扒、焖、蒸等。随着人们对菜肴要求的不断变化， 法国菜的口味、色彩、调味也在不断发展。法国菜的口味偏于清淡，色泽 偏于原色、素色，
忌大红大绿，不使用不必要
的装饰，追求高雅的格调。
汤菜尤其讲究原汗原味，不
法国人不仅会吃，而且创造了饮食评论， 评论的影响之大，甚至可以左右消费者 和从业者。在《米芝莲指南》上获得一 颗星或失去一颗星的后果便是明证。几 本重要的美食指南的评价在法国足以建 立或毁坏一家餐馆的声誉。《米其林指 南》的调查员在实地考察完毕结帐之后 才说明身份的做法，《米其林指南》颇 具权威。红色封面的《米其林指南》由 法国米其林轮胎公司于1900年创刊，是 销售量最大、收录最齐全的法国餐馆、、 旅馆大全年鉴。五分之一以上的法国人 随时使用它或阅读它，即便只是为了做 一次美食神游。另如美食评论家吉 尔．普特劳斯基编的《巴黎美食》介绍 花色繁多的巴黎美食全貌，包括最佳餐 馆、价廉物美餐馆、最佳外国菜餐馆， 以及小酒店(尤其是喝葡萄酒的小酒店)、 啤酒屋、茶馆和土特产商店，总计一千 五百家。
美食在法国占中心地位的起源，可以追溯到法国人的祖先高卢人。 远在基督纪元初期，高卢的猪肉制品、鹅肝酱、奶酪就已传到了希 腊和罗马而且高卢人喜欢豪饮，胃口极佳。用葡萄酒佐餐和在调味 汁中放葡萄酒，对培养口味是一个重要因素。法国葡萄酒的质量优 异使法国上升到一流地位。葡萄酒的发展是由于十七世纪起，在教 会人士和各修会的影响下，酿酒技术不断进步。
用有损于色、味、营养的辅
助原料。以普通的蔬菜酱汤
为例，要求将蔬菜全部打碎
成细茸状与汤一起煮，这样
能使汤的本味纯正，又能增加汤的浓度。又如番茄酱，在西菜中作为一种 调料，使用得比较广泛。但在现代法国菜中，番茄酱用得较少，而是用大 量新鲜西红柿用油煸炒后来代替番茄酱，突出了菜的原色、原味。特别突 出的是，法国菜重视沙司的制作。沙司实际上是原料的原汁、调料、配料 和酒的混合物。原料新鲜，沙司味美，才能做好菜。
Hale Waihona Puke 法国鹅肝法国菜的烹调方法很多，几乎包括了西菜所有的近20种烹调方法。一般常 用的烤、煎、烩、焗、铁扒、焖、蒸等。随着人们对菜肴要求的不断变化， 法国菜的口味、色彩、调味也在不断发展。法国菜的口味偏于清淡，色泽 偏于原色、素色，
忌大红大绿，不使用不必要
的装饰，追求高雅的格调。
汤菜尤其讲究原汗原味，不
法国人不仅会吃，而且创造了饮食评论， 评论的影响之大，甚至可以左右消费者 和从业者。在《米芝莲指南》上获得一 颗星或失去一颗星的后果便是明证。几 本重要的美食指南的评价在法国足以建 立或毁坏一家餐馆的声誉。《米其林指 南》的调查员在实地考察完毕结帐之后 才说明身份的做法，《米其林指南》颇 具权威。红色封面的《米其林指南》由 法国米其林轮胎公司于1900年创刊，是 销售量最大、收录最齐全的法国餐馆、、 旅馆大全年鉴。五分之一以上的法国人 随时使用它或阅读它，即便只是为了做 一次美食神游。另如美食评论家吉 尔．普特劳斯基编的《巴黎美食》介绍 花色繁多的巴黎美食全貌，包括最佳餐 馆、价廉物美餐馆、最佳外国菜餐馆， 以及小酒店(尤其是喝葡萄酒的小酒店)、 啤酒屋、茶馆和土特产商店，总计一千 五百家。
法国美食 英文版(课堂PPT)
12
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.
17
The order of dishes in the West
Dinner start with a small dish, which is often called an a starter .After the starter you will get a bowl of soup.The next dish is the main course,it usually is a beefsteak . A vegetable salad will be served.Then a delicious dessert will appear at the table .At last is a cup of tea or coffee.
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.
17
The order of dishes in the West
Dinner start with a small dish, which is often called an a starter .After the starter you will get a bowl of soup.The next dish is the main course,it usually is a beefsteak . A vegetable salad will be served.Then a delicious dessert will appear at the table .At last is a cup of tea or coffee.
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)
Foie gras is sold whole and may also be served as an accompaniment to another food item, such as steak.
2
Foie gras production is controversial, due mainly to the animal welfare concerns about force-feeding, intensive housing and husbandry, and enlarging the liver to 10 times of its usual size. A number of countries have laws against force-feeding, and the production, import or sale of foie gras.
4
You can eat the snails with these special tools.
5
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.
French fห้องสมุดไป่ตู้od
2
Foie gras production is controversial, due mainly to the animal welfare concerns about force-feeding, intensive housing and husbandry, and enlarging the liver to 10 times of its usual size. A number of countries have laws against force-feeding, and the production, import or sale of foie gras.
4
You can eat the snails with these special tools.
5
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.
French fห้องสมุดไป่ตู้od
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.
法国美食英文介绍课件
•法国美食英文介绍
•4
Foie gras
•法国美食英文介绍
•5
Snail
•法国美食英文介绍
•6
Lobster
•法国美食英文介绍
•7
Caviar
•法国美食英文介绍
•8
•法国美食英文介绍
•9
Table manners
If you are unsure about whether you can eat a certain dish with your fingers or other table manners, follow the lead of the host. Most food is not eaten with fingers.
如果你不确定是否可以用手指或其他餐桌 礼仪吃某道菜，请遵循主人指示。大部分 食品是不能用手指吃的。
•法国美食英文介绍
•10
•法国美食英文介绍
•11
French margarita red grape wine co., LTD., is the world famous grape wine famous winery, margarita bordeaux red wine is famous in the world, it taste meticulous, amorous feelings, have the laudatory title of "queen of French wine, is recognized as the world's largest wine producing area.
•法国美食英文介绍
aditional French cuisine
第一道菜 冻开胃头盘(Hors-d'oeuvre Froid) 第二道菜 汤(Potage) 第三道菜 热开胃头盘(Hors-d'oeuvre Chaud) 第四道菜 鱼(Poisson) 第五道菜 主菜(Grosse Piece) 第六道菜 热盘(Entree Chaude) 第七道菜 冷盘(Entree Froide) 第八道菜 雪葩(Sorbet) 第九道菜 烧烤类及沙律(Roti&salade) 第十道菜 蔬菜(Legume) 第十一道菜 甜点(Entremets) 第十二道菜 咸点(Savoury) 第十三道菜 甜品(Dessert)
法国美食 英文版
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.
谢谢
法国美食 英文版
contents
❖蜗牛（snail） ❖葡萄酒(wine) ❖奶酪（cheese） ❖鹅肝酱（foie gras） ❖面包(bread）
The snail
Foie gras
Bread
Baguette
Байду номын сангаас
CROISSAN
Table manner
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.
The order of dishes in the West
Dinner start with a small dish, which is often called an a starter .After the starter you will get a bowl of soup.The next dish is the main course,it usually is a beefsteak . A vegetable salad will be served.Then a delicious dessert will appear at the table .At last is a cup of tea or coffee.
谢谢
法国美食 英文版
contents
❖蜗牛（snail） ❖葡萄酒(wine) ❖奶酪（cheese） ❖鹅肝酱（foie gras） ❖面包(bread）
The snail
Foie gras
Bread
Baguette
Байду номын сангаас
CROISSAN
Table manner
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.
The order of dishes in the West
Dinner start with a small dish, which is often called an a starter .After the starter you will get a bowl of soup.The next dish is the main course,it usually is a beefsteak . A vegetable salad will be served.Then a delicious dessert will appear at the table .At last is a cup of tea or coffee.
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|----diameter 5-6cm---|
|------------length：about 65cm------------|
6
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.
2
Foie gras production is controversial, due mainly to the animal welfare concerns about force-feeding, intensive housing and husbandry, and enlarging the liver to 10 times of its usual size. A number of countries have laws against force-feeding, and the production, import or sale of foie gras.
3
Snail
A French snail is low in fat content and high in protein, with approximately 15% protein, 80% water and 2.4% fat. The majority of French snails are collected in the wild, but some are cultivated by private breeders at farms.
4
You can eat the snails with these special tools.
5
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.
7
French foodPresen来自er : Chen Minfang
1
Foie gras (Fat liver)
Foie gras is a food product made of the liver of a duck or goose that has been specially fattened.