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Chapter 48

Chapter 48. France, Germany, Belgium, The Netherlands, Switzerland, Liechtenstein, and Luxembourg,& Austria. France. Mountains in the east and southwest with coastlines and rice valley farmland Varied climates Major influence on other countries Regional France cooking (fats):

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Chapter 48

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  1. Chapter 48 France, Germany, Belgium, The Netherlands, Switzerland, Liechtenstein, and Luxembourg,& Austria

  2. France • Mountains in the east and southwest with coastlines and rice valley farmland • Varied climates • Major influence on other countries • Regional France cooking (fats): • SE – Mediterranean influence with olive oil • SW – duck or goose fat • NW – butter and cream • E - lard

  3. Types of French Cuisine • Paysanne – country cooking (home cooking) – provincial • Main meal might be seafood stewor roast chicken • Mixed greens and seasonal vegetables • Simple preparation with lots of seasoning with herbs • Bread is important at every meal (baguette) • Leftover bread used to make “pain perdu” – lost bread • Cheese and fruits end the meal

  4. Types of French Cuisine, cont. • Haute Cuisine – classic French • High quality ingredients, prepared and artistically presented • Complicated and often very rich (Hollandaise and béchamel) • Common to have wine based sauces (dating back into the 1800s) • Nouvelle Cuisine – appeared in the 1970s • Major changes due to traditional “heavy” dishes • Emphasizes food’s natural flavor, small portions, fresh, light and fast cooking techniques

  5. French Desserts • Crème Brule – custard with sugar on top, placed under broiler or flame to form a caramelized layer • Cream Puffs – fluffy pastries filled with cream • Macaron – sandwich cookie usually almond flavor

  6. French Desserts, cont. • Crepes – flat pancake like desserts usually served for breakfast covered in fresh fruit • Éclair – light pastry filled with cream and topped with chocolate • Galette des pommes – apple tart (apple turnover)

  7. Germany • Hearty and features meat (wursts, schnizel, braten) • Bratwurst – sausage made of veal and pork, seasoned with ginger and caraway • Wiener schnitztel - - cutlet of breaded and fried veal • Sauerbraten – beef roast marinated in vinegar with cloves, bay leaves and peppercorns • Normally use beef drippings to make into a gravy that is then thickened with ginger snaps

  8. Germany, cont. • Braunshweiger – smoked spreadable sausage made with pork liver • Acorn fed pigs produce famous ham • Smoked eel and herring also popular in the north • Himmel und erde – potatoes and applesauce topped with fried onions and bacon • Potatoes an carrots very common • Red cabbage very common • Sauerkraut • German Potato Salad, Knoephlasoup (dumpling)

  9. German Desserts • Very good bakers • Sweet rolls, pretzels, shortbread cookies, dense chocolate cakes, gingerbread, coffee cakes, kuchen • Dried fruit common in most desserts • Stollen – often a Christmas treat

  10. Belgium • 3 national dishes: • Carbonnadeflamande – onion gravy and brown sugar • Endive - “white gold” • Potatoes dishes: • stuffed, mashed served as croquettes • Fried – like French fries, served with béarnaise sauce

  11. Belgium, cont. • Seafood, especially muscles popular • Belgian waffles topped with fruit or jam (street food) • Some of the finest chocolate comes from Belgium

  12. The Netherlands • Also known as Holland (“Dutch”) • Street vendors sell fresh mussels an oysters, baked fish, and seafood salads • Herring eaten raw and salted • Similar to Germany and Belgium • Yeast pancakes served as a bread or as a dessert • Dairy foods are a staple (especially cheese) • Have some Indonesian influence – rice, cinnamon, cloves, etc. • Dutch discovered cacao bean into cocoa powder, to make chocolate candy!

  13. Switzerland, Liechtenstein, & Luxembourg • Influenced by Germany and France cuisine • Roesti – fried shredded potatoes and onions as side dish or main dish add bacon, gruyere, and a fried egg • Strips of veal with a mushroom gravy • Smoked meats, local produce (apples, berries, carrots, beans, and potatoes) • Swiss dairy cows produce dairy products and added to chocolate to make “milk chocolate” • Cheese fondue common • Raclette – melted cheese served over potatoes (very strong scent)

  14. Austria • Influenced by many areas in Europe, especially German • Dumplings, sauerkraut, strudel, and hearty breads common • Internationally known for pastries • Strudels • Torte – multiple answers chocolate, vanilla, ground nuts, etc • Austrian food

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