3. Two Holidays of France Are

France

1.  Bodies of water that border France include: the Atlantic Ocean, the Mediterranean Sea, and the English Channel. Countries bordering France are Belgium, Luxemburg, Germany, Switzerland, Italy and Spain.

2.  The Climate of France is moderate; cool, snowy and rainy winters; spring is humid, summer is moderate and autumn is long and sunny.

3.  Two Holidays of France are :

a.  Joan of Arc day which is celebrated on the second Sunday in May and

b.  France’s national Independence Day, Bastille Day is July 14th.

4.  Three classes of French cooking

Haute cuisine is characterized by elaborate preparation fancy garnishes, rich sauces.

Provincial Cuisine is the style of cooking is practiced by most French families. Provincial cooks make fewer fancy sauces and lavish creations, they were once regional specialties.

Nouvelle cuisine on the other hand emphasize on lightness and natural taste in foods.

5.  Three meals eaten by French are :

Le petit dejeuner (breakfast) usually light. Coffee café au lait with brioche or crusty bread.

Le dejeuner (the midday meal) is the main meal of the day.

Traditionally evening meal is light.

6 Define:

1)  Roux mixture of butter and flour.

2)  Béchamel sauce when milk is added to roux it becomes Béchamel sauce.

3)  Veloute sauce- when chicken, veal or fish stock is added to roux it becomes veloute sauce.

4)  Demi-glace sauce classic French brown sauce.

5)  Hollandaise sauce contains egg yolks, lemon juice and butter.

6)  Vinaigrettes are made by combining wine, vinegar, oil and seasoning.

7)  Fines herbes is a mixture of fresh chives, parsley, tarragon and chervil.

8)  Hors de oeuvres small dishes designed to stimulate appetite, may be hot or cold.

9)  Consommés meat stock base, rich and clear, can be hot or cold.

10) Pate chopped and seasoned bird meat spread.

11) Croissants flaky, buttery, yeast rolls shaped into crescents.

12) Crepes thin pancakes rolled around filling.

13) Truffles a rare type of fungi that grows underground near oak trees.

14) Escargots snails served in their shells with garlic butter.

15) Quiche is a custard tart served as an appetizer and a main dish.

Fresh and salt water fish, Frog legs, crabs and scallops and mussels are popular.

Poultry roast chicken, duck and goose whole with or without stuffing.

Broil beef steaks and serve in with a sauce.

For the test you should know:

Name and describe the three classes of French Cuisine.

What is :

Roux

Béchamel sauce

Demi glace

Hollandaise

Veloute sauce

Crepes

Croissants

Fines herbs

Quiche

Escargot

Truffles