法国菜ppt说明中英文结合.doc

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. history six persons,six period of time 1.1?Middle Ages 1.2?Ancien régime 1.3?17th century – early 18th century 1.4?Late 18th century – 19th century 1.5?Late 19th century – early 20th century 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] 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 di