cuisine法國飲食文化英文版

1、Italy and French cuisineGood afternoon, everyone, we today talk about food in Italy and French. I know it 'hard to understand it, which only through human senses, like taste, smell, touch, and eat can be impressed. So the aim of our ppt is make you know everything of something, not something of

2、everything. My topic divides into 2 big parts, Italy and France, and there are almost 3 listedcuisines ineach.Part 1 Italy1) When it comes to Italy food, the firstoccurs to us should be Spaghetti.Before we know it, we should know pasta, a food made from a mixture of flour, water, and sometimes eggs

3、that is formed into different shapes (such as thin strips, tubes, or shells) and usually boiled(面條的統(tǒng)稱 ),and spaghettiis one kind of it. There are over 130 pasta.Alphabets -字母面，通常字母面是用來放在湯里起點綴作用的。Macaroni-通心粉，短于4CM才叫通心粉，大了就是另外的種類了。Rotini ("Spirals" or "Twists")- 螺旋粉。一般短于 4CM。螺旋形。A

4、ngel Hair, Capellini ("Fine Hairs")-天使面，細(xì)長如發(fā)絲，意大利人 親切地稱之天使的發(fā)絲。Manicotti -大通心面(袖筒面)，直徑很大，內(nèi)部可填充餡料。Jumbo Shells -大扇貝面，內(nèi)部體積大，可填充餡料。Butterflies -蝴蝶結(jié)面，因其形狀深受女性的歡迎。Medium Egg Noodles- 蛋面，扁形。Medium Shells, Conchiglie- 扇貝面，大 扇貝 面的縮小版，里面不填餡。Orzo ("Barley")-粒粒面，飯粒形狀。Vermicelli-細(xì)面，區(qū)別于天使面，細(xì)面一

5、般短于5CM。Lasagne -千層面(寬面)，一層面一層餡焗制，或者拿去包意式云吞，口感獨到。Radiatore ("Radiators")- 層層面，造型別致精巧。2) Here I list tow special disserts we were familiar with but not totally get known them. One is Tiramisu. I believe almost each girl would fall in love with it instantly if you got a chance to date with it

6、. Tiramisu is a classic Italian delicacy. It 'rich in taste, just like treasure-hunting, every layer has a different taste.提拉米蘇(Tiramisu)，在意大利原文里，“ Tira是 提、拉的意思，“M是 我，“Su是往上，合起來就是Pick Me Up拉我起來，帶我 走的意思；也有另一種解釋是說提拉米蘇(Tiramisu)能讓人更有精力！當(dāng)然了，提拉米蘇(Tiramisu)里面又是咖啡又是酒，叫這個名字一點都不奇怪！ About its name, it has

7、 a story. During world war II, an Italian soldier have to leave their homes to join the army. Deeply loved his wife would like to prepare some sacks for him. However, his family was too poor to provide the food. As a result, his wife only to find out all biscuits, bread and coffee, layer and layer s

8、tack up, made into dessert and name it tiramisu. Every time the soldier eats this dessert on the battleground he always think of his home and his beloved wife. So Tiramisu means taking me away in Italy. In fact, it takes away not only delicious, but also love and happiness. The soldier brought it, r

9、epresenting his wife' love to the battleground. In addition, it usually also have another meaning remember me ，to remember someoneyou loved. Therefore, it is called the taste of love that can not be overstated.And that is why many couples like to order a tiramisu in western countries.In a bowl,

10、add the sugar to the cream and whisk until soft peaks appear in the mixture. Whisk any lumps out of the mascarpone and add to the cream and sugar mixture. Stir gently so as not to get rid of the air bubbles in the mixture.Soak the sponge fin gers in the coffee.In a glass bowl, beg inning with the cr

11、eam, layer the cream and sponge fin gers un til all the mixture is used up. Top with the cream mixture and finish with a dusting of cocoa powder and grated chocolate. Leave to set in the fridge for 3 to 4 hours or over ni ght.制作步驟 奶酪需要提前拿出回室溫1用大約一杯半的開水將咖啡粉沖開，放在一邊冷卻。2找一只小鍋放少量涼水燒開，把雞蛋黃，糖和百利酒放入一個不怕熱的小盆

12、內(nèi)攪拌均勻最好是不銹鋼 或者玻璃碗，水開后將火關(guān)小，將小盆放在鍋上一點點的加熱并且不斷的攪拌。慢慢的你會發(fā)現(xiàn)雞蛋 液變稀了，但是過了一會又開始變稠，并且開始有小氣泡冒出來。這個步驟其實是一種很常見的甜點醬 的制作方法。這樣做出來的蛋黃不但保持了生蛋黃的流動性，而且非常的衛(wèi)生平安，慢慢的加熱中細(xì)菌 都被殺死了。并且酒精也蒸發(fā)出去很多。根據(jù)盆的大小，這個過程可能要 5-10分鐘。3將奶酪用攪拌器打均勻，之后倒入做好的蛋黃液打至均勻光滑。4鮮奶油打發(fā)。打出波浪不會消失就好如圖。倒入3攪拌均勻。這時候我們的提拉米蘇就做好一半了5準(zhǔn)備好容器，我們可以組裝了！把手指餅的兩面都輕輕的在咖啡液里沾一下。一面沾

13、兩秒鐘就足夠我都是在心里說1， 2，就翻面6一層手指餅，一層奶酪醬。兩層還是三層隨你。我個人認(rèn)為兩層最好。這個配方用大容器做可以切出很規(guī)整的形狀。7最上面撒上巧克力粉，送入冰箱。至少要冷藏八個小時。可以保存一周。你會發(fā)現(xiàn)時間越久味道越完美。當(dāng)然，這么美味的東西誰會等到第7天才吃完呢。就給他們?nèi)€3創(chuàng)設(shè)于1525年以后的圣芳濟(jì)教會Capuchin的修士都穿著褐色道袍，頭戴一頂尖尖帽子。圣芳濟(jì)教會傳到意大利時，當(dāng)?shù)厝擞X得修士服飾很特殊,Cappucc ino 的名字，此字的意大利文是指僧侶所穿寬松長袍和小尖帽，源自意大利文“頭巾即Cappuccio。然而，老意愛喝咖啡，覺察濃縮咖啡、牛奶和奶泡混合

14、后， 顏色就像是修士所穿的深褐色道袍，于是靈機(jī)一動，就給牛奶加咖啡又有尖尖奶泡的飲 料，取名為卡布奇諾Cappuccino。英文最早使用此字的時間在 1948年，當(dāng)時舊金 山一篇報導(dǎo)率先介紹卡布奇諾飲料，一直到1990年以后，才成為世人耳熟能詳?shù)目Х蕊嬃??？ú计嬷Z也和一種猴名有關(guān)。非洲有一種小猴子，頭頂上有一撮黑色的錐狀毛發(fā)， 很像圣芳濟(jì)教會道袍上的小尖帽，這種小猴子也因此被取名為Capuchin，此一猴名最早被英國人使用的時間在1785年。Capuchin此字?jǐn)?shù)百年后洐生成咖啡飲料名和猴子名稱，一直是文字學(xué)者津津樂道的趣聞干卡布奇諾Dry Cappuccino是指奶泡較多，牛奶較少的調(diào)理法，

15、喝起來咖啡味 濃過奶香，適合重口味者飲用；濕卡布奇諾Wet Cappucc ino 那么指奶泡較少，牛奶量 較多的做法，奶香蓋過濃嗆的咖啡味，適合口味清淡者。Part 2 FranceThe Italian connectionsany discussion of the influences on French cuisine would be incomplete without recognizing the historical contribution of Italy to the development of French cooking. In 1533, Catherine

16、De Medicis (a Florentine princess) married Henry duc d'Orleans (who became King Henry II or France). At this point, France was not known for its food or food culture. Catherine brought an entourage of Italian chefs with her to France, who introduced to France a variety of dishes, food preparatio

17、n and dining practices. Although France and Italy obviously have evolved very different food cultures, both before and since this contribution, much of France's current food culture can be traced back to this time.French cuisine is extremely diverse, ranging from the very basic, such as the trad

18、itional baguette plus cheese plus inexpensive wine, to very elaborate affairs that can involve a dozen courses and different wines consumed over several hours.1)A standard baguette has a diameter of about 5 or 6 centimeters (2 or 2? in) and a usual length of about 65 centimeters (26 in), although a

19、baguette can be up to a meter (40 in) long.The "baguette de tradition fran? aise" is made from wheat flour, water, yeast, and common salt. It does not contain additives, but it may contain broad bean flour (max 2%), soya flour (max 0.5%), and wheat malt flour (max 0.3%).8Standard baguettes

20、 however may contain a certain number of additives9】 Depending on those used either in the original flour or those added separately to the bread ingredients, a baguette or any other French bread may not be considered vegan or kosherl2) bread and butter are the best choice. So next is cheese . There

21、are about 400different types of French cheeses. For a single type of cheese, there are may be several hundred different producers. The cheese from these producers will be somewhat different due to variations in the milk, yeast, and production approach used. Cheese should be stored in a cool, dry location. Itable to be preppedin paper rather than in plastic, as the paper allows it to breathe.Camembert is simply made of cow milk, and tastes far better when creamy, so let is outside of the fridge for a few hours before serving so that you make it softer.Goat ' milk cheese is excellent and