Презентация к уроку английского языка "French" - скачать бесплатно

modern haute cuisine. Knowledge of French cooking has contributed significantly to Western cuisines and its criteria are used widely in culinary education.

(prevailing French cuisine)
haute cuisine (fine cuisine, haute cuisine)

(introductory course, sometimes soup),
plat principal (main course),
fromage (cheese course) and/or dessert,
sometimes with a salad offered before the cheese or dessert.

underground fungi. Found in close association with trees, truffes are highly prized as food. They have a smell similar to deep-fried sunflower seeds or walnuts.

The most popular French dishes

Truffles

Bechamel sauce

Bechamel sauce also known as white sauce, is made with a roux of butter and flour cooked in milk. It is one of the mother sauces of French cuisine and is used in many recipes of Italian and Bulgarian cuisine, for example lasagne.

yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert.

Fondue is a French dish of melted cheese served in a communal pot over a portable stove, and eaten by dipping long-stemmed forks with bread into the cheese.

Fondue

Croissant

A croissant is a buttery flaky bread roll. Croissants 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.

Baguette is a long thin loaf of French bread which is usually
made from basic lean dough. It varies according to its length
and crisp crust.

The baguettes are also used
for making sandwiches
and snacks.

Standard baguette has a diameter of about 5 or 6 cm
and the usual length of about 65 cm, although baguette can be up to one meter long!