French
The French cuisine has large varieties of traditional foods, such as desserts, bread, sweets, pastries, and nutritious meals.
traditional foods
Croissant: A croissant is a buttery flaky viennoiserie pastry named for its well-known crescent shape. Croissants and other viennoiserie are made of a layered yeast-leavened dough. The dough is layered with butter, rolled and folded several times in succession, then rolled into a sheet, in a technique called laminating. The croissant is one of many recipes that represents the French food culture, for example when you hear French food you would think about croissants.
Escargot: Escargot is a french dish of cooked land snails. In preparation of the food, the snails are typically purged, killed, removed from their shells, and cooked. This dish is a traditional meal to the people in France because of its delicacy and nutrition which they all love.
Grenouilles: Grenouilles are one of the better-known delicacies of French cuisine. The classic French preparation of Grenouilles (frog legs) is Grenouilles Provençale, which involves dredging the frogs legs in seasoned flour and then sautéeing them in olive oil with garlic and chopped parsley.
France has many traditional and modern cooking techniques, for example:
Broiling-Grilling: Broiling-grilling is the result of placing oiled foods on to a hot grill or into a preheated oven.
Poaching: poaching is the simmering or cooking of food in liquid, as just below the boiling point, to prevent high foods becoming tough.
Fench-frying: Cooking food in deep, hot oil or fat.
France has many traditional and modern cookery, for example:
- Asparagus Steamer
- Pepper Mill
- Salad wringer
- melon baller
- chestnut roaster
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The French cuisine has influenced the Australian cuisine by its food culture. The different ways of eating and different categories of eating That the French have has influenced the way and what Australians eat. We have French companies, French wine exhibits and French wine in nearly every restaurant. there is exactly 5,186 French cuisine restaurants in Sydney today. We have events, festivals, tv shows advertising the French cuisine, French tourist landscapes and French wine exhibits.
here is a French recipe that has influenced the Australian cuisine:
chocolate croissant
ingredients:
2 x 200g pkts Sara Lee frozen croissants
100g bar Lindt milk or dark chocolate
1 egg, lightly beaten
Method:
1. Preheat oven to 160°C. Using a small knife, cut a horizontal slit in the back of each frozen croissant, not quite cutting all the way through. Break chocolate into marked squares then cut each square in half. Stuff 2 halves into each croissant. Place croissants on a baking paper-lined oven tray then brush lightly with egg. Bake for 10-12 minutes or until heated through and golden. Stand for 5-10 minutes then serve with hot chocolate.
2. Do ahead: Croissants can be stuffed with chocolate up to 1 day ahead, then returned to the freezer until ready to cook. (Take care not to thaw them.)
The French cuisine has large varieties of traditional foods, such as desserts, bread, sweets, pastries, and nutritious meals.
traditional foods
Croissant: A croissant is a buttery flaky viennoiserie pastry named for its well-known crescent shape. Croissants and other viennoiserie are made of a layered yeast-leavened dough. The dough is layered with butter, rolled and folded several times in succession, then rolled into a sheet, in a technique called laminating. The croissant is one of many recipes that represents the French food culture, for example when you hear French food you would think about croissants.
Escargot: Escargot is a french dish of cooked land snails. In preparation of the food, the snails are typically purged, killed, removed from their shells, and cooked. This dish is a traditional meal to the people in France because of its delicacy and nutrition which they all love.
Grenouilles: Grenouilles are one of the better-known delicacies of French cuisine. The classic French preparation of Grenouilles (frog legs) is Grenouilles Provençale, which involves dredging the frogs legs in seasoned flour and then sautéeing them in olive oil with garlic and chopped parsley.
France has many traditional and modern cooking techniques, for example:
Broiling-Grilling: Broiling-grilling is the result of placing oiled foods on to a hot grill or into a preheated oven.
Poaching: poaching is the simmering or cooking of food in liquid, as just below the boiling point, to prevent high foods becoming tough.
Fench-frying: Cooking food in deep, hot oil or fat.
France has many traditional and modern cookery, for example:
- Asparagus Steamer
- Pepper Mill
- Salad wringer
- melon baller
- chestnut roaster
___________________________________________________________________________________________________________________________________________________________________
The French cuisine has influenced the Australian cuisine by its food culture. The different ways of eating and different categories of eating That the French have has influenced the way and what Australians eat. We have French companies, French wine exhibits and French wine in nearly every restaurant. there is exactly 5,186 French cuisine restaurants in Sydney today. We have events, festivals, tv shows advertising the French cuisine, French tourist landscapes and French wine exhibits.
here is a French recipe that has influenced the Australian cuisine:
chocolate croissant
ingredients:
2 x 200g pkts Sara Lee frozen croissants
100g bar Lindt milk or dark chocolate
1 egg, lightly beaten
Method:
1. Preheat oven to 160°C. Using a small knife, cut a horizontal slit in the back of each frozen croissant, not quite cutting all the way through. Break chocolate into marked squares then cut each square in half. Stuff 2 halves into each croissant. Place croissants on a baking paper-lined oven tray then brush lightly with egg. Bake for 10-12 minutes or until heated through and golden. Stand for 5-10 minutes then serve with hot chocolate.
2. Do ahead: Croissants can be stuffed with chocolate up to 1 day ahead, then returned to the freezer until ready to cook. (Take care not to thaw them.)