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.history
a) six persons,six period of time
b) 1.1 Middle Ages
c) 1.2 Ancien régime
d) 1.3 17th century – early 18th century
e) 1.4 Late 18th century – 19th century
f) 1.5 Late 19th century – early 20th century
g) 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。

法国菜常选用稀有的名贵原料
The French salient features is the wide choice of materials. French are often used in rare valuable raw materials &the way cooking is unique, cookers pay attention to Dish of fresh, pay attention to authentic ,also the wine seasoning is much.
The ingredients of French cuisine are prefer to Beef(牛肉)、Veal（小牛肉）、Lamb（羊肉）、Poultry （家禽）、Seafood（海鲜)、Vegetable（蔬菜）、Escargot（田螺)、Trufflt（松露)、Goose liver （鹅肝)及Caviar（鱼子酱)；What the Frenchmen like most are snails and frog legs. The rarest dishes are goose livers, and the common home dish is fried beefsteak with threadlike potato.
The Meal times is as long as the serving process
French food is not just stop at to fill his stomach stage only, it is more an attitude of enjoying life, and therefore enjoy a meal formal French meal to spend on forty-five hours used. Appetizers, seafood, meats, cheeses to desserts, although the procedure is complicated, but the important thing
is not to eat intake of food, but in the taste of dishes, but also fully enjoy restaurant atmosphere, appreciate the mix of tableware utensils and food
4.菜单
法国传统菜单共有13道菜可供选择，每道菜分量不大，味美精致，内容顺序如下：
The traditional French menu, a total of 13 dishes to choose from, each dish component, delicious and delicate, the contents of the following order:
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）
五道菜例子
1.冻开胃菜（Hors-d'oeuvre Froid）
2.汤（Potage）
3.热头盘（Hors-d'oeuvre Chaud）
4.主菜（Grosse Piece）
5.甜品（Dessert）
With the accelerated pace of life, a lot of restaurants to simplify the menu layout to 3-5 dish,
1.冻/热开胃菜（Hors-d'oeuvre Froid/Hors-d'oeuvre Chaud/Potage）
2.主菜（Grosse Piece）
3.甜品（Dessert）
5.经典菜品
法国炖土豆FRENCH STEWED POTATOES 第一道
法式洋葱汤FRENCH ONION SOUP
香煎龙利鱼PAN FRY TONGUE FISH
法国羊鞍扒THE FRENCH SHEEP SADDLE STEAK
巴西尔鲑鱼锅BASIL SALMON TERRINE
法式鹅肝酱FRENCH GOOSE LIVER PASTE
6.Plus其他地名cheese
大法兰西军队
如果说美国是军事超级大国，强在“军”上，那么，军事实力同样不弱的法国，在食品上无论是丰富程度，烹饪技法还是饮食文化都足以让大西洋对面那些只知道快餐滋味的美国佬们眼热了。

军事食品自然也不例外。

是啊，著名的罐头就是法国军队发明的。

海湾战争时期，多国部队获得了一个绝好的国际交流机会，交流对象自然也包括食品，美国大兵尝过法国人的野战口粮之后越来越觉得自己的口粮里肉像木头渣汤像刷锅水了。

于是多国部队出现了这样的奇特景象：食品黑市。

美国兵通常要拿3箱的MRE才能从法国人那里换一箱法军标准口粮回去“改善伙食”。