FOOD PERFERNENCE终板.pptVIP

FOOD PREFERENCE BY Cherry Betty Worlds three major cuisines Chinese cuisine Turkish cuisine French cuisine 1.French Cuisine a. Characteristic Features b.Ingredients c.Cooking Methods d.General Comparation 2.Chinese Cuisine a.Eight Regional Cuisines in China b.Four Major Cuisines or Four Cooking Styles in China c.China Main Diet City 3.Discussion and QA French Cuisine Characteristic Features ?value appearance，smell，taste ?value various,fresh,elaborate ingredients ?value spice（香料）、sauce(酱料) ?value the use of alcohol 【eg, bouillon-wine, turkey-champagne 】 ?value original flavor (原汁原味) 【eg,ketchup】 ?value fire temperature （火候） 【eg,rare，medium，well-done】 ?value cooking methods Ingredients WEGETABLES potato;French green bean;carrot;leek(韭);turnip（大头菜）；shallot（青葱）；eggplant FUNGI mushroom;chanterelle(鸡油菌);porcini(牛肝菌);truffle(松露) MEAT chicken;turkey;duck;goose;pork;frog; lamb;rabbit FISH AND SEAFOOD cod(鳗鱼);canned/fresh sardines;tuna; shrimp; HERBS AND SEASONING(调味品) tarragon；lavender；thyme（麝香草）；sage（鼠尾草） Cooking Methods ?Roast (烤) ?Fry （煎） ?Braise（烩） ?Stew（焖 ） ?Steam（蒸） ?Bake（焗） ?Grill（铁扒） General Comparison French Cuisine Chinses Cuisine Staple Food(typically) meat or animal protein considered the main dish etc. rice, noodles, or mantou,accompanying dishes of vegetables, meat, fish, or other items(càiPinyin) etc. Tableware knives and forks etc. chopsticks etc. Table Manners chicken---no gizzards or head fish---first filleted (usually) all dishes served individually from the begining to the end etc. chicken---served including gizzards and head fish---cooked and served whole rice in ones own bowl, accompanying dishes in communal plates etc. Ingredients snails etc. mice etc. Chinese Cuisine Eight Regional Cuisi