英语——法国美食
French cuisine(法国食物)英文版
Regional influences on French food
Each region, in addition to boasting local specialties, also has a general style of cooking and choice of ingredients. For example, in Provence the food typically features olive oil, herbs and tomatoes. • Almost all the famous French dishes are regional specialties, some of which have become popular throughout France while others are mainly enjoyed in the regions in which they originate. Although regional specialties are often offered throughout France, the quality of ingredients and preparation is often superior in their region of origin.
Wine and cheese
• Aside from bread and water, the most common accompaniments to a French meal are wine and cheese. Unlike other countries, in France wine is considered a standard part of everyday meals, and is neither expensive nor reserved for special occasions. With everyday meals, ordinary wines are served, although it is expected that the style of wine match the style of food.
法国菜菜名实用单词大全
法国菜菜名实用单词大全Aabalone (oreille de mer) 鲍鱼abricot 杏acide 酸aigre doux 糖醋ail 大蒜alcool de fruit 果子酒aliments 食品amande 杏仁amer 苦amuse-gueule 食前点心algues 海苔ananas 菠萝, 凤梨anchois 鳀, 凤尾鱼anguille 鳝鱼, 鳗鱼apptit 胃口apre 涩arachide 花生arbouse 野草莓aubergine 茄子avocat 鳄梨azerole 山楂Bbanane 香蕉banquet 宴会beignet 油条betterave 甜菜beurre 黄油beefsteak 牛排bire 啤酒biscuit 饼干bl 麦子boeuf 牛肉boire 喝,饮boisson 饮, 饮料bonbon 糖果boucherie 肉店bouillir 烧开,煮boulette 丸brocoli 西兰花brocoli chinois 芥蓝Ccacahute 花生仁cacao 可可caf 咖啡canard 鸭子cantine (rfectoire, restaurant) 餐厅carotte 胡萝卜carpe 鲤鱼casse-crote 小吃cleri 芹菜crales 粮食cerise 樱桃champignon 蘑菇chataigne 栗子chataig ne d’eau 菱角chvre 山羊chou 包菜chou-fleur 花菜,花椰菜ciboule 葱ciboule chinoise 韭菜ciboulette 小葱citron 柠檬citrouille 南瓜cochon 猪compote (水)果泥concombre 黄瓜concombre de mer (holothurie) 海参confiserie 糖confiture, marmelade 果酱coq 公鸡coriandre 香菜,芫荽cornichon 酸小黄瓜ctelette 肋骨,肋条,排courge 南瓜(芽bourgeon, bouton, germe)gsier 胗gingembre 生姜ginseng 人参glace (crme glace) 冰淇淋glutamate 味精grenouille 青蛙( 青, bleu ou vert)- grenouille-taureau (ouaouaron) 牛蛙griller 烤gras 肥Hhareng 鲱鱼haricot 菜豆homard 龙虾hors d’uvres froids 冷拼盘huile 油(- 食油, huile de cuisine;- 花生油, huile d’arachide; - 菜油, huile de colza;- 橄榄油, huile d’olive;- 葵花油, huile de tournesol; 葵, mauve - ;-玉米油, huile de mas - 玉米花, pop-corn - ; - 香油, huile de ssame;豆油, huile de soja)hutre 蚝;蛤蜊iigname 薯intestin 肠子( 肠胃, intestin et estomac)Jjambon 火腿( 腿jambon, cuisse, jambe)jambonneau grill 烤猪腿(猪, porc)jus de fruit 果汁Kkaki 柿子Llait (de vache) 牛奶(lait de soja 豆浆)laitue 莴苣;生菜lapin 兔子langouste: voir homardlangue 舌( - 熏牛舌, langue de buf fume)lard - lard gras 猪油(huile de porc)lgumes 菜;蔬菜tremper, macrer -lentilles 小扁豆menu 菜谱(谱, partition, composer, noter)- -食谱, menu carte, livre de cuisine - 中餐菜谱- 西餐菜谱millet 黍子moule 壳菜morue 鳕Nnavet 萝卜nfles 枇杷noix 核桃- 摊, tendre, taler -orange 橙子, 柑子ormeau V oir abaloneoursin 海胆( 海, mer; 胆, courageux, brave)Ppain 面包饭;riz gluant (glutineux) - 江米;riz saut - 炒饭)rtir (griller) 烤saucisse, saucisson ; 肠儿,香肠( 肠, intestin; 香, parfum) saumon 鲑鱼saut 炒菜scorpion 蝎子sec, sch 干seiche 墨(斗)鱼,乌贼,鲗( 墨, encre de chine; 斗, coupe; 乌, corbeau; 贼, voleur)seau glace冰桶sel 盐(gros- 粗盐;salire 盐瓶;sel de table - 食盐)serpent 蛇servir un plat (de viande) 上一盘肉sirop 糖水, 果汁,果子露(糖水sucre eau)soja 黄豆thon 金枪鱼tomate 番茄;西红柿(kaki rouge de l’ouest)tortue 乌龟(tortue de mer 海龟)tremelle blanche 银耳(champignon)vin 葡萄酒(blanc - 白... rouge- 红... ros - 粉红... sec- 干... doux - 甜... demi-sec - 半干... mousseux- 起泡...)parfum - 加香vinaigre 醋volaille 家禽Wwagon restaurant餐车Xxrs 赫雷斯葡萄酒Yyaourt 酸奶(酸, acide; 奶, lait) Zzeste 果皮来源:海词词典。
法国美食英文介绍中英对照
法国美食英文介绍中英对照France, a country renowned for its rich history,vibrant culture, and, of course, its cuisine, offers a unique gastronomic experience that is both delectable and memorable. French food, often referred to as cuisinefrançaise, is not just about the ingredients or the recipes; it's an art form that combines flavors, textures, and presentations to create dishes that are both visually appealing and taste sensational.The foundation of French cuisine lies in its classic cooking techniques, such as sautéi ng, braising, and roasting, which are designed to highlight the natural flavors of the ingredients. Fresh, seasonal produce and high-quality meats and seafood are essential to French cooking, as they are believed to provide the purest and most authentic flavors. This emphasis on freshness and quality extends to every aspect of French cuisine, from the meticulous preparation of ingredients to the careful attention paid to the presentation of each dish.One of the most iconic dishes of French cuisine is the classic French omelet. This simple yet elegant dish is madewith just a few ingredients—eggs, butter, and salt—yet it requires skill and precision to perfect. The omelet is cooked over low heat, allowing the eggs to set slowly and evenly, resulting in a tender, fluffy texture that is both delicious and satisfying.Another signature dish of French cuisine is the Beef Bourguignon, a slow-cooked beef stew that originates from the Burgundy region of France. This dish is made with red wine, beef, mushrooms, and a variety of herbs and spices, which are all simmered together for hours to create a rich, flavorful sauce. The result is a tender, fall-off-the-bone beef dish that is both cozy and luxurious.French desserts are also renowned for their eleganceand sophistication. The classic French pastry, the Croissant, is a perfect example of this. This buttery,flaky pastry is made with layers of dough that are folded and rolled multiple times to create its distinctive flaky texture. When baked, the Croissant puffs up into a delicate, golden-brown treat that is both delicious and addictive.Another popular French dessert is the Macaron, a sweet, meringue-based cookie that is filled with a variety ofcreamy fillings. These cookies are known for their vibrant colors and intricate designs, which make them not onlytasty but also visually appealing. Macarons are oftenserved at special occasions and celebrations, adding atouch of elegance and festivity to any gathering.In addition to these classic dishes, French cuisinealso encompasses a wide range of regional specialties, each with its own unique flavors and traditions. From theseafood-heavy dishes of the coastal regions to the hearty, meat-based dishes of the interior, French cuisine truly offers something for everyone.In conclusion, French cuisine is not just about food;it's an experience that combines flavors, textures, and traditions to create something truly special. It's an art form that requires skill, precision, and passion to perfect, and it's an essential part of French culture that continues to captivate and delight people worldwide. So, as you embark on your culinary journey through France, be sure to savor every bite and appreciate the elegance and sophistication that is inherent in every dish.**法国美食:一场味觉与传统的烹饪之旅**法国,这个以丰富历史、活力文化和美食著称的国家,提供了一种独特的美食体验,既美味又令人难忘。
法国美食(中英文学习)
French cuisine is extremely diverse, with only the Chinese having similar variety in their food. This variety is supported by the French passion for good food in all its forms, France's extraordinary range of different geographies and climates which support the local production of all types of ingredients, and France's long and varied history. In many ways, an understanding of the culture of French food is an understanding of France itself .
The famous French food foie gras is the most famous food in French.鹅肥肝与松露(truffles)、鱼子酱(Caviar)并 称为西餐三大珍馐。 It can be used as food, served with grilled hot bread eaten alone, or mixed with other materials as a appetizer. Foie gras can also be sliced warm to eat, or eat with beef dishes, then it became a main course, suitable with red wine.
France 法国饮食 英文版
• they have loads of cheese as well
• "Tartines", which is toast with jam, is a typical French breakfast loved for its simplicity and the sweet flavor that goes well with coffee.
• What is the average time for the French eat lunch is 35 minutes. If you are in a restaurant, will be more than 3 minutes. While dining at the office computer words, 29 minutes. • There are 41% French lunch time is about 30 to 60 minutes, only 8% of French people to lunch time extended for more than an hour, whereas 7% of French lunch time less than 10 minutes.
• As well as bread, the classic French breakfast includes croissants (or pain au chocolat or pain au raisin), again with jam. Croissants are not to be buttered, because they are already one-third butter and to add more would be absurd. • To drink: tea is common, hot chocolate even more so, especially for childre; but the normal drink is coffee. french coffee during the rest of the day is inclined to be strong and small in quantity; breakfast coffee is brewed weaker (almost to American taste) and further diluted with hot milk. It is often drunk from a bowl rather than a cup. • Mind you eat up all the bread and all the croissants; if they are the real thing and not cheap supermarket substitutes, you'll want to - and they'll be stale by lunchtime anyway.
法国美食 英文版
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❖蜗牛(snail) ❖葡萄酒(wine) ❖奶酪(cheese) ❖鹅肝酱(foie gras) ❖面包(bread)
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The snail
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Tablewat res
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Tableware 餐具
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.
French cuisine法国美食
By——Shirley
NEW WORDS
Cuisine [kwi'zi:n] n. 烹饪,烹调法 Unique [juː'niːk] adj. 独特的,稀罕的 Feature ['fiːtʃə] n. 特色,特征 Sorbet ['sɔbɛi] n. 果汁冰糕;冰冻果子露 Entremets [,ɒntrə'meɪ] n. 附加菜;附加甜点心 Savory [‘seivəri] n. 咸点
FRENCH STEWED POTATOES法国炖土
豆
FRENCH ONION SOUP法式洋葱汤
PAN FRY TONGUE
FISH 香煎龙利鱼
THE FRENCH SHEEP SADDLE
STEAK法国羊鞍扒
BASIL SALMON TERRINE巴西尔鲑鱼锅
FRENCH GOOSE LIVER PASTE法式
France has 13 dishes’ traditional menu, the food in every dish is not too much, but tastes delicious. Here is the menu: The 1st dish is frozen appetizer head plate The 2nd is soup The 3rd dish is thermal appetizer head plate
法国美食 英文版
Seating arrangements
male female male
Host
the guest of honor woman
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Hostess
female male female
↗
the guest of honor man
Tablewares
Tablewares t
Tableware 餐具
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.
蜗牛(snail) 葡萄酒(wine) 奶酪(cheese) 鹅肝酱(foie gras) 面包(bread)
Foie gras
Baguette
CROISSAN
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.
法国美食英文介绍中英对照
法国美食英文介绍中英对照1France is renowned worldwide for its exquisite cuisine! The French culinary scene is a paradise for food lovers. Let's explore some of its famous delicacies.The French Escargot, or baked snails, are a classic. They are usually served in a special dish with garlic and butter. The snails have a chewy texture and a rich, buttery flavor. How amazing! (法式焗蜗牛,通常盛在特制的盘子里,配有大蒜和黄油。
蜗牛口感有嚼劲,味道浓郁,充满黄油香。
太美妙了!)The Foie Gras, a luxury dish, is known for its smooth and creamy texture. Made from the liver of specially raised geese or ducks, it melts in your mouth. Isn't it wonderful? ((法式鹅肝,这道奢侈的菜肴以其光滑细腻的口感而闻名。
由特别饲养的鹅或鸭的肝脏制成,入口即化。
难道不奇妙吗?)The Macaron, a colorful and sweet treat, has a crispy shell and a soft, moist filling. Made with almond flour, sugar and egg whites, it comes in various flavors. So delightful! (马卡龙,这种色彩缤纷的甜食,有着酥脆的外壳和柔软湿润的内馅。
法国美食英文介绍(课堂PPT)
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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.
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You can eat the snails with these special tools.
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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
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Tableware 餐具
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.
PPT课件
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Seating arrangements the guest of
honor woman
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male female male
Host
Hostess
female male female
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the guest of honor man
பைடு நூலகம்
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Tablewares
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Tablewat res
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蜗牛(snail) 葡萄酒(wine) 奶酪(cheese) 鹅肝酱(foie gras) 面包(bread)
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Foie gras
Baguette
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CROISSAN
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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.
法国美食英文介绍课件
•法国美食英文介绍
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Foie gras
•法国美食英文介绍
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Snail
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Lobster
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Caviar
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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
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•法国美食英文介绍
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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(中英文学习)
❖葡萄酒(wine) ❖蜗牛(snail) ❖生蚝(oysters) ❖干酪(cheese) ❖鹅肝酱(foie gras)
The world's best and most famous wine producing mostly to France, French wine brewing history Duishuo to the Roman period. As France mild climate, in addition to some of the northern Normandy region, the country can produce high quality grapes. France can be said to be one of the countries with rich wine.
gustatory enjoyment. The facial features and with theபைடு நூலகம்attitude, affectionate and focused taste.
In 1990, the French Ministry of Culture launched a " wake up taste Movement ", and the French Ministry of Education
法国菜菜名实用单词大全
法国菜菜名实用单词大全Aabalone (oreille de mer) 鲍鱼abricot 杏acide (goût) 酸aigre doux 糖醋(糖sucre; 醋vinaigre)ail 蒜(大蒜)- 头, la tête, pour ne pas confondre avec la plante fraîche. 大蒜苗- jeune plante d'ail -alcool de fruit 果子酒aliments 食品(食nourriture; 品produits, marchandise)amande 杏仁(杏abricot; 仁, amande, cerneau, grain)amer (goût) 苦amuse-gueule 食前点心("avant repas point coeur")- pépins de pastèque (瓜子), de tournesol (-葵瓜子) ; algues (海苔) ananas 菠萝, 凤梨anchois鳀, 凤尾鱼(凤, phénix; 尾, queue)anguille 鳝鱼, 鳗鱼appétit 胃口(胃estomac; 口bouche 胃口好!没有胃口。
)apre (goût) 涩arachide 花生(花生仁, 花生米cacahuète;花生油-, huile d'arachide;花生酱- , beurre d'arachide) arbouse 野草莓aubergine 茄子avocat 鳄梨( 鳄, crocodile; 梨, poirier)azerole (à droite sur l'image; à gauche, c'est du jujube)山楂(山, montagne; 楂, baie d'aubépines 冰糖葫芦, brochette d'azeroles caramélisées)Bbanane 香蕉(香, parfumé; 蕉, plante à larges feuilles)banquet 宴会(宴, banquet; 会, réunion)beignet 油条(long beignet frit en torsades )betterave 甜菜( 甜, sucré, doux; 菜légumes verts)beurre 黄油(黄, jaune) (beurre de cacahuète 花生酱. 酱, sauce de soja fermentée, pate, purée) beefsteak 牛排(排, tranche, côtelette)bière 啤酒( 生啤酒, bière pression; - 无酒精啤酒, bière sans alcool)biscuit 饼干(饼, galette, gateau; 干, sec, aliment séché)blé麦子b?uf 牛(viande de boeuf 牛肉faux-filet 牛腩)boire 喝,饮boisson 饮, 饮料(boisson chaude - 热饮;froide - 冷饮)bonbon 糖(糖果-)boucherie 肉店bouillir 烧开,煮( 烧, brûler, cuire, faire cuire)boulette 丸(boulette de viande 肉丸子au sud de la Chine- 圆子)brocoli (chou-fleur) 花(椰)菜brocoli(italien) 西兰花("orchidée de l'ouest")brocoli chinois 芥蓝(famille de la moutarde)Ccacahuète 花生仁cacao 可可café咖啡(magasin de café咖啡店café bar 咖啡馆)canard 鸭子(Beijing duck 北京烤鸭- , rôtir, griller)(gésier de canard 鸭胗儿-/肫-; gésier et foie, 鸭胗肝)cantine (réfectoire, restaurant) 餐厅carotte 胡萝卜( 萝卜, radis; 胡, introduit de l'extérieur)carpe 鲤鱼casse-croûte 小吃céleri 芹菜céréales (provisions de base) 粮食( 粮, grain, céréale)cerise 樱桃( 樱cerise, 桃pêche)champignon 蘑菇(冬菇, champignon d'hiver - champignon séché) ( 香菇, champignon parfumé - shitake)chataigne 栗子chataigne d'eau 菱角( 菱, chataigne d'eau; 角, corne, angle)chèvre 山羊chou ("européen") 包菜(包, envelopper)chou chinois 白菜(白, blanc; 菜, légume)(白菜心儿- cœur de chou)(酸菜, choucroute)chou-fleur 花菜,花椰菜ciboule 葱ciboule chinoise 韭菜(韭黄, comme sur l'image: ciboule jaunie par traitement à l'abri du soleil) ciboulette 小葱citron 柠檬(柠檬片, rondelle de citron 柠檬汁-, jus de citron 柠檬水-, citronnade) citrouille 南瓜("cucurbitacée du sud")cochon (suidé) 猪(乳猪- mamelle , cochon de lait 烤乳猪- griller, cochon de lait grillé) compote (水)果泥concombre 黄瓜(黄, jaune; 瓜, cucurbitacées)concombre de mer (holothurie) 海参(海, mer; 参, ginseng)confiserie (bonbon)糖confiture, marmelade 果酱( 果, fruit; 酱, pate, paté, confiture)coq 公鸡(鸡子, coq, poule, poulet)coriandre 香菜,芫荽, (胡荽cornichon 酸小黄瓜( 酸, acide, aigre; 黄, jaune; 瓜, cucurbitacées)côtelette 肋骨,肋条,排(肋, flanc, côté;骨, squelette; 条, bande)(猪/羊排côtelette de porc/de mouton)courge 南瓜(南, sud)crabe 螃蟹crème (du lait) 奶油( 奶, lait; 油, huile)crème glacée, glace 冰淇淋(冰, glace;淋, mouiller, arroser)(香草冰淇淋, glace à la vanille) (香, , parfumé; 草, herbe, paille)crêpe (galette, gateau) 饼(- 煎饼, crêpe frite - 蒸饼, crêpe cuite à la vapeur - 薄饼, crêpe pour canard laqué) (薄, mince, léger)crevette 虾(海米,虾干, crevette séchées 青虾, crevette d'eau douce 大虾, crevette rose (bouquet)- 龙虾, crevette dragon, langouste - 螯虾, écrevisse)cuire à la sauce de soja 红烧cuire à la vapeur 蒸cuisine (faire à manger) 餐ddaurade 黄花鱼("poisson bouton d'or" - fleur jaune)délicieux (goût) 好吃dés (de viande ou de légume) 丁dim sum 点心("point coeur")- 小笼包;生煎(肉饼) (àla viande) -Eeau水(eau bouille chaude, eau bouillante - 开水;-白开水eau bouillie refroidie - 凉开水eau froide (non bouillie), du robinet- 冷水eau glacée - 冰水eau chaude- 热水eau potable - 饮用水 - 饮boire; 用se servir de -eau non potable - 非饮用水eau de source - 矿泉水)eau de vie 烧酒,白酒écrevisse 喇蛄épicé (goût) 辣épices香料épicerie 食品店épinards 菠菜Ffaire la cuisine 烧饭;做菜faire frire un plat 炸菜faire sauter un plat 炒菜farine 面(farine de blé面粉- farine de maïs - 玉米面- 玉, jade; 米, riz - farine de soja- 豆面farine de riz米粉)fève 蚕豆(蚕, ver à soie; 豆, légumineuse)figue 无花果foie 肝,肝脏(foie de porc 猪肝)fraise 草莓frire 炸(dans beaucoup d'huile bouillante)frire 煎(dans un peu de graisse ou d'huile) (frit - 油炸的,油煎的)frites 油炸土豆(pommes de terre frites)(pommes de terre sautées 油煎土豆)fromage 奶酪(奶, lait; 酪, lait caillé)fromage de soja (tofu)豆腐(tofu fermenté腐乳; - 酱豆腐)- 乳, lait, mamelle, sein; 酱, pate, paté, sauce épaisse -tofu séché豆腐干fruit 水果(fruits confits 果脯)- 脯, viande séché, fruits conservésfruits de mer 海鲜(produits de la mer)(鲜, frais, savoureux, délicieux, aquatique)Ggalette de sésame 烧饼gateau 糕( gateau aux oeufs - 蛋糕- 蛋, oeuf - ; gateau de riz glutineux - 年糕- 年, année - gateau de riz aux huit trésors 八宝饭)germes de soja 豆芽(儿)(芽bourgeon, bouton, germe)gésier 胗gingembre 生姜ginseng 人参glace (crème glacée) 冰淇淋glutamate 味精grenouille 青蛙( 青, bleu ou vert)- grenouille-taureau (ouaouaron) 牛蛙griller 烤gras 肥Hhareng 鲱鱼haricot 菜豆( 赤豆, 红豆haricot rouge - 赤, rouge (sur le visage) -四李豆, 云豆haricot vert- 云,nuage - 绿豆, haricot "mungo" (sorte de fève) - 江豆, haricot vert long ("kilométrique")- 江, fleuve - ) holothurie: V oir concombre de merhomard 龙虾(龙, dragon; 虾, crevette)hors d'œuvres froids冷拼盘(冷, froid; 拼, mettre ensemble; 盘, assiette, plateau) (凉菜plat froid) huile 油(- 食油, huile de cuisine;- 花生油, huile d'arachide; - 菜油, huile de colza;- 橄榄油, huile d'olive;- 葵花油, huile de tournesol; 葵, mauve - ;-玉米油, huile de maïs - 玉米花,pop-corn - ; - 香油, huile de sésame;豆油, huile de soja)huître 蚝;蛤蜊iigname 薯intestin 肠子( 肠胃, intestin et estomac)Jjambon 火腿( 腿jambon, cuisse, jambe)jambonneau grillé烤猪腿(猪, porc)jus de fruit 果汁Kkaki 柿子Llait (de vache) 牛奶(lait de soja 豆浆)laitue 莴苣;生菜lapin 兔子langouste: voir homardlangue 舌( - 熏牛舌, langue de bœuf fumée)lard - lard gras 猪油("huile de porc")légumes 菜;蔬菜(légumes marinés dans du vinaigre - 泡菜)- 泡, tremper, macérer - lentilles 小扁豆(扁,plat)litchis 荔枝longanes 龙眼("yeux de dragon")Mmaïs 玉米mandarine 桔子mangue 芒果manioc 木薯Maotai 茅台酒maquereau 鲭Marmite mongole 火锅( 锅, pot, chaudron, poêle, marmite ...)(mongol: 蒙古fondue mongole (mouton bouilli) 涮羊肉- 涮, tremper dans l'eau bouillante - )méduse 海蜇, 水母(蜇, piquer )melon 香瓜- 香, parfumé; 瓜, cucurbitacées -(- 甜瓜,melon sucré, doux;- 西瓜,melon d'eau - "de l'ouest")menu 菜谱(谱, partition, composer, noter)- -食谱, menu carte, livre de cuisine - 中餐菜谱- 西餐菜谱millet 黍子moule 壳菜(壳, coque, coquille, carapace)moutarde 芥末(芥, moutarde; 末, poudre)- 山葵, -tournesol de la montagne, wasabi -mouton 羊(viande de mouton, 羊肉;agneau, - 羔羊)morue 鳕Nnavet 萝卜nèfles 枇杷noix 核桃(核, noyau, pépin; 桃, pêche)- 桃仁-, cerneau de noix -noix de coco 椰子nouilles 面条(- 汤面, soupe aux nouilles; 炒面, nouilles sautées)Ooeuf 鸡蛋(鸡, poule(t); 蛋, oeuf)- oeuf de cane salé - 咸鸭蛋; oeuf de cane conservé dans la chaux (oeuf préservé, de mille ans) - 皮蛋,- 松花蛋, - 卤蛋oeuf dur 煮鸡蛋oeuf dur teinté- 五香蛋(oeuf des 5 parfums)-oie 鹅olive 橄榄omelette炒鸡蛋, 煎鸡蛋(faire une omelette - 摊鸡蛋)- 摊, étendre, étaler -orange 橙子, 柑子ormeau V oir abaloneoursin 海胆( 海, mer; 胆, courageux, brave)Ppain 面包(- 白面包, pain blanc; - 黑面包,pain noir;面包干-, biscotte (pain sec); - 烤面包, pain grillé; petit pain cuit à la vapeur, 馒头;petit pain farci cuit à la vapeur, 包子;petit pain farci de viande de porc grillé: 叉烧包- 叉, fourchette; 烧, brûler- )palourde 蛤蜊pamplemousse 柚子papaye (番)木瓜pastèque 西瓜pate de haricots rouges豆沙(沙, sable)patate douce 白薯,地瓜(薯,igname; 地, terre)pêche 桃子perche 鲈鱼persil 香菜, 欧芹(欧芹"céleri d'Europe")pétoncle干贝pieuvre 鱿鱼pigeon 鸽子piment 辣椒,辣子( - 干辣椒, piment sec)plat froid 凉菜poire 梨( -, 鸭梨, poire de Pékin - 鸭, canard - )poireau 葱pois vert 绿豆poisson 鱼( - 熏鱼, poisson fumé;- 金鱼, poisson rouge (doré); - 干咸鱼, poisson sec salé) poivre 胡椒poivron 青椒,柿子椒pomme 苹果pomme de terre 土豆(土豆牛排- pommes de terre et steak;- 炸土豆条, pommes de terre frites - 炸, frire; 条, bande - )pop-corn 玉米花, 爆米花(玉米花"fleur de maïs")porc (viande de) 猪(肉)(猪肝- , foie de porc; 猪油-, lard gras, saindoux ("huile de porc")) potage (léger) 清汤(清, clair; 汤, soupe)potiron 番瓜poule, poulet 鸡子(viande de poulet, 鸡肉)poumon 肺produits alimentaires 食品prune 李子(pruneau, 李子脯)- 脯,sec, confit -purée de haricots rouges 豆沙(沙,sable, granules) purée de pommes de terre 土豆泥( 泥, boue)Qquatre-quarts 四合糕("quatre - mesures de grain - gateau")queue de bœuf 牛尾(尾,queue - avec des poils 毛)- soupe à la queue de bœuf 牛尾汤Rraisin葡萄(raisin sec 葡萄干; vin 葡萄酒)ramboutans 红毛丹rave (navet)萝卜ravioli 饺子(ravioli cuits à la vapeur - 蒸饺, - 水饺)rein (rognon) 肾(肾脏),腰子(脏, viscères)requin 鲛,沙鱼, 鲨鱼restaurant 饭店,饭馆( 店, point; 官, palais)riz 米(riz cuit 米饭;manger (du riz)- 吃(米)饭;riz gluant (glutineux) - 江米;riz sauté- 炒饭)rôtir (griller) 烤(rôti 烤的- de; rosbif 烤牛肉;un rôti烤肉)rouleau de printemps 春卷( 春, printemps; 卷, enrouler)Ssaindoux (lard gras) 猪油("huile de porc")salade 沙拉,色拉sauce 酱(sauce de soja ("huile sauce") 酱油; viande cuite dans la sauce 酱肉;sauce tomate- 番茄酱;sauce aux huîtres("huile d'huîtres") 蚝油)saucisse, saucisson ; 肠儿,香肠( 肠, intestin; 香, parfumé)saumon 鲑鱼sauté炒菜scorpion 蝎子sec, séché干seiche 墨(斗)鱼,乌贼,鲗( 墨, encre de chine; 斗, coupe; 乌, corbeau; 贼, voleur)seau à glace冰桶sel 盐 (gros- 粗盐;salière 盐瓶;sel de table - 食盐)serpent 蛇servir un plat (de viande) 上一盘肉sirop 糖水, 果汁,果子露(糖水" sucre eau")soja 黄豆("féculents jaunes")- germes de soja 豆芽sole 比目鱼sorgho 高梁,秫( alcool de sorgho 高梁酒;sorgho décortiqué秫米)soupe 汤(bouillon, potage, consommé) soupe aux nouilles 汤面;soupe aux tomates et aux oeufs fanqiedanhua- 番茄蛋花汤;soupe aux raviolis ( "wonton") 馄饨;soupe aux oeufs- 蛋花汤)sucre 糖(sucre candi- 冰糖;sucré甜的-de; sucreries (bonbons)甜品)sushis寿司Ttaro (patate douce) 芋头tarte 排, 派(tarte aux pommes - 苹果排)thé茶( thé noir- 红茶(红rouge);thé vert- 绿茶;thé au jasmin- 茉莉花茶;feuille de thé茶叶; thé au citron- 柠檬茶thé (infusion) aux chrysanthèmes- 菊花茶)thon 金枪鱼tomate 番茄;西红柿("kaki rouge de l'ouest")tortue 乌龟(tortue de mer 海龟)tremelle blanche 银耳(champignon) (银, argent, métal)tripes 肚子UU.H.T. 超高温瞬时灭菌("dépasser hauteur chaleur moment éliminer bactéries")Vvanille 香草vapeur (aliments cuits à la) 蒸食vermicelle 挂面viande 肉(de boeuf- 牛肉;de porc- 猪肉;de mouton- 羊肉;grasse- 肥肉;maigre- 瘦肉;hachée 肉末;grillée - 叉烧肉;en dés 肉丁; émincée 肉片; en lanières 肉丝; séchée et salée - 腊肉)vin 葡萄酒(blanc - 白... rouge- 红... rosé- 粉红... sec- 干... doux - 甜... demi-sec - 半干... mousseux- 起泡...parfumé - 加香... brut ("la chaleur du ciel") - 天然...)vinaigre 醋volaille 家禽Wwagon restaurant餐车Xxérès 赫雷斯葡萄酒Yyaourt 酸奶(酸, acide; 奶, lait)。
法国美食作文英语
法国美食作文英语French Cuisine: A Culinary DelightFrench cuisine is renowned worldwide for its rich flavors, exquisite presentation, and culinary artistry. It is a symbol of sophistication and elegance, reflecting the culture and history of France. French food is celebrated for its diversity, from delicate pastries to hearty dishes. Here is an overview of some key aspects of French cuisine.1. Classic Dishes:French cuisine boasts a variety of classic dishes that are loved globally. One such dish is **Coq au Vin**, a hearty stew made with chicken braised in red wine, mushrooms, onions, and bacon. Another popular dish is **Bouillabaisse**, a traditional fish stew from the region of Provence, known for its complex flavors and aromatic herbs. **Ratatouille** is another staple, a vegetable medley from the south of France that highlights the freshness of seasonal produce.2. Bread and Pastries:French bread and pastries are iconic and a central part of French culinary tradition. The **Baguette**, with its crispy crust and soft interior, is a staple at every French meal. **Croissants** and **Pain au Chocolat** are beloved breakfast items, enjoyed for their flaky texture and rich taste. **Macarons**, with their colorful shells and delicate filling, are a quintessential French treat, often found in patisseries across the country.3. Cheese:France is famous for its cheese, with over 400 varieties to choose from. **Camembert**, a soft and creamy cheese from Normandy, and **Roquefort**, a blue cheese from the south, are just a few examples. French cheese is often enjoyed with bread or paired with wine, and each region has its own specialties and traditions regarding cheese production.**4. Wine:**French wine is celebrated for its quality andvariety. The country’s wine regions, including Bordeaux, Burgundy, and Champagne, produce some of the world’s finest wines. **Bordeaux** wines are known for their rich reds, while **Champagne** is famous for its sparkling wines. Wine is an integral part of French meals, often enjoyed with cheese, meats, and other dishes.5. Culinary Techniques:French cuisine is renowned for its cooking techniques, which have influenced culinary practices worldwide. Techniques such as **sautéing**,**braising**, and **sous-vide** (a method of cooking food in a vacuum-sealed bag) are central to French cooking. The precision and attention to detail in French culinary arts are reflected in the intricate preparations and presentation of dishes.6. Desserts:French desserts are known for their indulgence and artistry. **Crème Brûlée**, with its creamy custard base and caramelized sugar crust, is a classic favorite.**Tarte Tatin**, an upside-down caramelized apple tart, is another beloved dessert. French pastries like**Éclairs** and **Madeleines** also highlight the country’s expertise in creating delicious sweet treats.Conclusion:French cuisine is a celebration of flavors, traditions, and culinary skill. From the classic dishes that represent the heart of French cooking to the delicate pastries and world-renowned cheeses, French food offers a delightful experience for the senses. It reflects the rich cultural heritage of France and continues to inspire and delight food lovers around the world.。
法国的美食sbails英文介绍
法国的美食sbails英文介绍全文共3篇示例,供读者参考篇1French cuisine is known around the world for its delicious flavors, rich ingredients, and elegant presentation. One of the most popular dishes in French cuisine is escargot, which are snails cooked in garlic butter and herbs. This dish is a delicacy in France and is often served as an appetizer in fine dining restaurants.Escargot are typically prepared by first removing the snails from their shells and cleaning them thoroughly. They are then cooked in a mixture of butter, garlic, shallots, parsley, and white wine until they are tender and flavorful. The snails are then placed back into their shells and served piping hot with crusty bread to soak up the delicious sauce.The texture of escargot is often described as chewy and slightly rubbery, but the real pleasure comes from the rich and savory flavors of the garlic butter and herbs. The combination of butter, garlic, and herbs creates a fragrant and delicious sauce that enhances the natural taste of the snails.Escargot can be enjoyed as an appetizer or a main course, and are often served with a glass of dry white wine. In France, escargot is a popular dish during the holiday season, and is often included in traditional Christmas and New Year's Eve menus.Overall, escargot is a unique and delicious dish that represents the elegance and sophistication of French cuisine. Whether you are a food enthusiast or a culinary adventurer, trying escargot is a must-do experience when visiting France.篇2French cuisine is renowned worldwide for its exquisite taste, rich flavors, and diverse offerings. From decadent pastries to savory cheeses, France has a wealth of culinary treasures to tantalize the taste buds of food enthusiasts.One of the most iconic French delicacies is escargot, a dish of cooked land snails. Served in their shells with garlic butter or parsley, these tender morsels are a true delicacy that embodies the essence of French haute cuisine. The unique texture and flavor of escargot make it a must-try for any foodie visiting France.Another classic French dish is the bouillabaisse, a traditional Provencal fish stew that originated in Marseille. Made with avariety of fresh seafood such as fish, shellfish, and herbs, bouillabaisse is a true seafood lover's delight. The rich flavors and aromatic broth of this dish showcase the culinary expertise of French chefs.No discussion of French cuisine would be complete without mention of the famous croissant. This buttery, flaky pastry is a staple of French breakfasts and cafés around the world. Whether enjoyed plain or filled with chocolate or almond paste, the croissant is a beloved symbol of French culinary excellence.Cheese lovers will find themselves in paradise in France, home to over 400 different types of cheese. From creamy Brie to pungent Roquefort, French cheeses offer a wide range of flavors and textures to suit every palate. Pair with a glass of wine and some fresh baguette for a quintessentially French dining experience.Of course, no discussion of French cuisine would be complete without mention of the country's world-famous wines. France is known for producing some of the finest wines in the world, from Bordeaux to Burgundy. Whether you prefer a crisp Chardonnay or a robust Cabernet Sauvignon, French wines offer a perfect complement to any meal.In conclusion, French cuisine is a true culinary delight that showcases the country's rich culinary heritage and passion for food. From escargot to croissants, French dishes are a feast for the senses that will leave you craving more. Whether you're a seasoned foodie or just starting to explore the world of French cuisine, there is something for everyone to enjoy in the gastronomic paradise that is France.篇3French cuisine is renowned worldwide for its exquisite flavors, delicate techniques, and rich history. Among the plethora of dishes that make up this revered culinary tradition, one standout is escargot - a dish made with snails, known in French as "escargots de Bourgogne."The French have been consuming snails for centuries, with evidence of their consumption dating back to Roman times. Escargot became particularly popular in France during the Middle Ages when snails were plentiful and considered a cheap source of protein for peasants and farmers.To prepare escargot, the snails are removed from their shells, cleaned, and then cooked in a broth typically made with garlic, herbs, and butter. The cooked snails are then placed back intotheir shells, topped with the flavorful broth, and baked in the oven until they are sizzling hot and ready to be enjoyed.Escargot is often served as an appetizer in French restaurants, and it is typically accompanied by crusty bread for dipping into the delicious garlic and herb-infused butter. The combination of the tender snails with the rich, buttery sauce creates a decadent and luxurious experience that is unique to French cuisine.While some may be hesitant to try escargot due to its unusual main ingredient, those who dare to give it a taste are often pleasantly surprised by its delicate flavor and tender texture. Escargot is a true delicacy that epitomizes the sophistication and elegance of French gastronomy.In conclusion, escargot is a quintessential French dish that exemplifies the artistry and culinary expertise of French chefs. Its rich history, complex flavors, and luxurious presentation make it a must-try for anyone looking to experience the best of French cuisine. So next time you find yourself in a French restaurant, be adventurous and order a plate of escargot - you won't be disappointed!。
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French bread , because the appearance is like a long stick, so commonly known as French sticks, is the world unique French hard bread. Unlike the soft bread , its skin and inside are very hard. Besides French stick , still have a kind of crescent type of bread.
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French cuisine is extremely diverse, with only the Chinese having similar variety in their food. This variety is supported by the French passion for good food in all its forms, France's extraordinary range of different geographies and climates which support the local production of all types of ingredients, and France's long and varied history. In many ways, an understanding of the culture of French food is an understanding of France itself .
The French are famous for their exquisite dishes.French meal is still the world's first in the western dishes.
The official French meal, principle of serving order is an appetizer, soup, fish, jelly , dish, salad, barbecue, dessert and coffee. When ordering, bread column do not need to fill out; while some wine, each dish type with wine should specify clearly.
Besides Frenchmen are fond of cheese,cheeses with different taste reach more than 400. It’s consumption quantity ranks first in the world, therefore France was given the name of “ Kingdom of Cheese”. French cheese is probably more than 400 kinds, and it often produce new products. Its main raw material is milk or goat's milk.
The famous French food foie gras is the most famous food in French. Foie gras has many kinds of eat , it can be used as food, served with grilled hot bread eaten alone, or mixed with other materials as a appetizer. Foie gras can also be sliced warm to eat, or eat with beef dishes, then it became a main course, suitable with red wine.
❖葡萄酒(wine) ❖蜗牛(snail) ❖面包(bread) ❖奶酪(cheese) ❖completely soil, climate and wine skills, among other factors, but the flavor is completely wine brewing techniques depends on factors such as the impact, but the wine is completely dependent on the flavor of wine grape varieties different.
The world's best and most famous wine producing mostly to France, French wine brewing history Duishuo to the Roman period. As France mild climate, in addition to some of the northern Normandy region, the country can produce high quality grapes. France can be said to be one of the countries with rich wine.
escargot, a preparation of snails which can be served with a variety of sauces is one of the most famous dishes in French cuisine.
French snail, have a few kinds of eating. It is said to eat more than 300 million french snail every year.Due to limited production, the price has risen to a few francs per dozen, but sometimes still demands exceeds supply.