K i have an ISU for my foods class and i be wondering if anyone new ....
1) what spices and flavours are essentially used in france and why are they used?
2) How do they get through? (type of utensils, table, floor?)
3)Time of day for principal meals?
4) who does the cooking?
5)What are the table manners?
Answer:
I am French living surrounded by the States for the past 9 years. French cooking is outstandingly refined and involves scant preparation, attention to detail, and the use of fresh ingredients.
It varies by region and is heavily influenced by what is grown locally
Here are my answers :
1) It is famous that the stereotypical French meal is lashing in wet fats such as big creams( creme fraiche for instance) and butter are a staple in lots dishes. Despite this fact, we enjoy less of cardiac disease than copious other western nations, including the U.S. Much research and medical feelings seems to credit our consumption of red wines beside an overall reduction contained by cholesterol levels. It is true that adjectives French food is best accompanied by wine to be enjoy to its fullest but it does not happen within every French household everyday.
Spices are the same ones used here depending on the dish. However, we don't use cinnamon as much as within the USA.
Bay Leaves, Thyme, Pepper, Chives, Garlic, Nutmeg, Onion, Parsley, Rosemary, Sage,salt, Tarragon, Vanilla...
2 and 5) Dining Etiquette
If you are invited to a French house for dinner:
o Arrive on the dot. Under no circumstances should you arrive more than 10 minutes later than invited in need telephoning to explain you own been detained.
o The further south you dance in the country, the more flexible time is.
o If invited to a full-size dinner party, especially surrounded by Paris, send flowers the morning of the point so that they may be displayed that evening.
o Dress well. The French are trend conscious and their version of unconcerned is not as relaxed as in oodles western countries.
Table manners:
o Table manners are Continental -- the fork is held in the departed hand and the wound in the right while ingestion.
o If there is a sitting room plan, you may be directed to a particular form.
o Do not begin consumption until the hostess says 'bon appetit'.
o If you enjoy not finished eating, cross your blade and fork on your plate with the fork over the pierce.
o Do not rest your elbows on the table, although your hands should be distinct and not in your knees.
o Finish everything on your plate.
o Do not cut salad with a blade and fork. Fold the lettuce on to your fork.
o Peel and slice fruit before intake it.
o Leave your wineglass nearly full if you do not want more.
3) Breakfast is usually before 8- 8:30 a.m
Lunch is between noontime and 2 p.m., and dinner in the evening after 7:00 p.m.
The dinner is usually between 6 p.m and 7:30 p.m within northern France for example while it is usually after 8:30 p.m in southern France. It is bedside light in the North and a bit heavy and momentous in the South.
4) The cooking is usually done by the woman but at present, whoever is home first.
Here's a start
The French drink a lot of simply cooked fresh food. The flavourings are mostly those that grow within.
For example parsley, oregano, thyme, rosemary are popular local growing herbs. Seasonally, sorel is popular surrounded by spring salads. It is a bitter leaf, containing oxalic bitter - it cleans you out!
Garlic is used in various dishes.
The french eat at table, sitting on chairs. they use knife, forks and spoons like Americans and English. Their soup spoons resemble what English hail as table spoons and use for serving. I have never be given a round soup spoon in France.
Breakfast (usually bread, butter and conserve, croissants with milky coffee) is taken on rising.
Lunch starts at influence 12.30 - 1 o'clock. It is usually a 3 course affair and more substantial than an English lunch. Hors d'oeuvres, soup, main course possibly a casserole, a light dessert or fruit and cheese.
In my experience, the french do not get through cakes and tea at home at 4.30 pm. They do spend time at café drinking and perhaps have a cake.
Dinner starts from about 7.30 to 8 o'clock. Again it is a substantial banquet with 3 courses or even 4 for a festive event.
Mostly mama does the cooking at home and the in one piece family go out for Sunday lunch, to give her a rest.
Table manners are similar to english. The french put their hand on the table at each side of the plate, when the english would put theirs on their lap. Speaking with your mouth full. splattering food on others is considered rude surrounded by both countries.
More Questions & Answers...
1) what spices and flavours are essentially used in france and why are they used?
2) How do they get through? (type of utensils, table, floor?)
3)Time of day for principal meals?
4) who does the cooking?
5)What are the table manners?
Answer:
I am French living surrounded by the States for the past 9 years. French cooking is outstandingly refined and involves scant preparation, attention to detail, and the use of fresh ingredients.
It varies by region and is heavily influenced by what is grown locally
Here are my answers :
1) It is famous that the stereotypical French meal is lashing in wet fats such as big creams( creme fraiche for instance) and butter are a staple in lots dishes. Despite this fact, we enjoy less of cardiac disease than copious other western nations, including the U.S. Much research and medical feelings seems to credit our consumption of red wines beside an overall reduction contained by cholesterol levels. It is true that adjectives French food is best accompanied by wine to be enjoy to its fullest but it does not happen within every French household everyday.
Spices are the same ones used here depending on the dish. However, we don't use cinnamon as much as within the USA.
Bay Leaves, Thyme, Pepper, Chives, Garlic, Nutmeg, Onion, Parsley, Rosemary, Sage,salt, Tarragon, Vanilla...
2 and 5) Dining Etiquette
If you are invited to a French house for dinner:
o Arrive on the dot. Under no circumstances should you arrive more than 10 minutes later than invited in need telephoning to explain you own been detained.
o The further south you dance in the country, the more flexible time is.
o If invited to a full-size dinner party, especially surrounded by Paris, send flowers the morning of the point so that they may be displayed that evening.
o Dress well. The French are trend conscious and their version of unconcerned is not as relaxed as in oodles western countries.
Table manners:
o Table manners are Continental -- the fork is held in the departed hand and the wound in the right while ingestion.
o If there is a sitting room plan, you may be directed to a particular form.
o Do not begin consumption until the hostess says 'bon appetit'.
o If you enjoy not finished eating, cross your blade and fork on your plate with the fork over the pierce.
o Do not rest your elbows on the table, although your hands should be distinct and not in your knees.
o Finish everything on your plate.
o Do not cut salad with a blade and fork. Fold the lettuce on to your fork.
o Peel and slice fruit before intake it.
o Leave your wineglass nearly full if you do not want more.
3) Breakfast is usually before 8- 8:30 a.m
Lunch is between noontime and 2 p.m., and dinner in the evening after 7:00 p.m.
The dinner is usually between 6 p.m and 7:30 p.m within northern France for example while it is usually after 8:30 p.m in southern France. It is bedside light in the North and a bit heavy and momentous in the South.
4) The cooking is usually done by the woman but at present, whoever is home first.
Here's a start
The French drink a lot of simply cooked fresh food. The flavourings are mostly those that grow within.
For example parsley, oregano, thyme, rosemary are popular local growing herbs. Seasonally, sorel is popular surrounded by spring salads. It is a bitter leaf, containing oxalic bitter - it cleans you out!
Garlic is used in various dishes.
The french eat at table, sitting on chairs. they use knife, forks and spoons like Americans and English. Their soup spoons resemble what English hail as table spoons and use for serving. I have never be given a round soup spoon in France.
Breakfast (usually bread, butter and conserve, croissants with milky coffee) is taken on rising.
Lunch starts at influence 12.30 - 1 o'clock. It is usually a 3 course affair and more substantial than an English lunch. Hors d'oeuvres, soup, main course possibly a casserole, a light dessert or fruit and cheese.
In my experience, the french do not get through cakes and tea at home at 4.30 pm. They do spend time at café drinking and perhaps have a cake.
Dinner starts from about 7.30 to 8 o'clock. Again it is a substantial banquet with 3 courses or even 4 for a festive event.
Mostly mama does the cooking at home and the in one piece family go out for Sunday lunch, to give her a rest.
Table manners are similar to english. The french put their hand on the table at each side of the plate, when the english would put theirs on their lap. Speaking with your mouth full. splattering food on others is considered rude surrounded by both countries.
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