French Wine La Russe Study

RESEARCH PROJECT REPORT

FRENCH CUISINE

Compiled by: SABIHA (A2728914162)

INDEX

• Cover Page

• Index

• Guide’s Certificate

• Acknowledgements

• Objective

• Methodology

• Limitations

• Introduction and Study

• Conclusion

• Bibliography

• Questionnaire

GUIDE’S CERTIFICATE

I hereby certify that SABIHA student of BHM pursued and successfully completed his research work on FRENCH CUISINE under my supervision and guidance. This work is the result of his own research to the best of my knowledge. This

A French meal might begin with a hot hors d'oeuvre (or for luncheon, a cold hors d'oeuvre) followed by soup, main course, salad, cheese,and finally dessert. The French operate with a strong sense that there is an appropriate beverage for every food and occasion. Wine is drunk with the meal, but rarely without food. An aperitif (a light aloholic beverage such as Lillet) precedes the meal and a digestif (something more spirited -- say, cognac) may follow. This close relationship between food and wine may, in part, closely parallel the evolution of great cooking and great wine making. It is probably not coincidental that some of the best cooking in France happens in some of her finest wine-growing regions. In Burgundy, Bordeaux, Provence, and Touraine, wine is as prevalent in the cooking process as it is in the glass. Champagne as a beverage doesn't accompany food gracefully, likewise, as a region it is not well known for its food. One notable exception to this rule (and there are of course others) is Normandy, who, from her fantastic butter, cream, cheese, apples and the riches of the sea, has produced a marvelous local cuisine without the help of wine. However, the local Calvados, an apple based eau-de-vie, may also explain the

In a separate bowl beat egg white until it holds stiff peaks. Gently fold the egg white into the sage batter. Heat the butter or oil in a skillet and fry the sage batter, in heaping tablespoons, for 1 minute on each side, until golden brown.

Drain the petits pâtés on paper towels before serving.

RATATOUILLE RECIPE

This traditional Ratatouille Recipe originated in Nice, France. Tomatoes, onions, peppers, eggplant, and zucchini are simmered together with herbs until they turn fork-tender. During the last few minutes of cooking, the stew is accented with white wine and a touch of salt. The result is a flavorful, hearty vegetarian entrée. Bon Appetit!

This traditional vegetable stew originated as a poor man’s dish in Nice. This version lightly caramelizes the onions and peppers before adding them to the rest of the dish, giving it a fantastic complex flavor without much additional effort.

Cooks note: Use any color bell peppers you prefer, from brown to green, and anything in