FOODS OF PROVINCIAL FRANCE
Welcome to foods of the French province. The purpose of this course is to introduce you to the expansive world of food throughout France. You will begin a journey that will explore popular food dishes from 8 popular regions of France. These regions are: Bordeux, Clermont-Ferrand, Rennes, Orleans, Reims, Besancon, Montpellier, and Paris. While exploring these food regions we will touch upon most of the major cooking techniques such as braising, broiling, boiling, poaching, roasting, baking, sauté, and frying. This will be accomplished through recipes that cover food categories such as appetizers, soups, salads, deserts, entrées, vegetable cookery, hors d’ oeuvres, breads, and snack foods. Although this semester is planned out with regards to what we are cooking, if there is something specific that you are interested in making let me know and I’ll try to fit it into the semester. Lastly we will touch upon basic cooking vocabulary and measurement equations that focus primarily on kitchen equipment and production procedures in a professional kitchen. Please be aware, that, on occasion, there are projects that will take more than one day so please do not plan your eating habits around this course. Remember, the main purpose of the course is to introduce and expand your appetite to foods you would not normally be accustomed to.
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