French Cuisine Samuel J. Brookbank English IV Mrs. Kathy Saunders.

French Cuisine

Samuel J. BrookbankEnglish IV

Mrs. Kathy Saunders

French Cuisine

• Why did I choose French Cuisine?– Important to learn– Basis of most culinary aspects– Food Network shows

Origin of Cuisine

• French word meaning kitchen

–First known use: 1786

•Derives from Late Latin coquina

History• Late 1700s

– Most citizens were peasants

– Mainly ate breads & cheeses

• Early 1800s– Upper class of citizens

emerged– Wine to compliment food– Elaborately laid-out

banquets– Used thick, heavily

seasoned sauces

Modern Cuisine• Lighter, relatively easy to prepare• Importance of wine continued• Garnishing

– Used to make the dish visually appealing

Product: French Desserts• Raspberry Vanilla Crème Brulée • Chocolate Ganache• Relativity to research

– Uses common cooking methods/ingredients• Caramelization – browning of sugar through

heat• Garnishing

Raspberry Vanilla Crème Brulée

• Whisk 6 egg yolks and ½ cup sugar

• Bring 2 cups heavy cream + 2tbsp vanilla extract to boil

Raspberry Vanilla Crème Brulée

• Whisk cream and egg mixture together, whisk until cooled

• Place raspberries in bottom of dishes

• Pour cream mixture carefully into dishes and allow to chill for 6+ hours

Raspberry Vanilla Crème Brulée

• Sprinkle 1 tbsp of sugar on top of each Crème Brulée after chilling

• Caramelize with propane torch, garnish with raspberries

Chocolate Ganache

• Bring 1 cup heavy cream to gentle boil

• Add chocolate slowly– Stir constantly with whisk

Mentor

• Blaine Moore, 38– Chef at Nobles Grille for 3 years– Chef at Bonefish Grill for 1 year

French Desserts

• Hours spent with mentor: 17.5 hours• Meeting with my mentor helped me:

– Learn in a hands on manner– Helped me learn from mistakes

Obstacles & Facts

• Time management– Working 35-40 hours a week

• Public Speaking• Cooking can be a challenge

– Scrambled Eggs• Old and Modern cuisines are very

different• Bookstore Robbery

Q & A

• Thanks for your time!• Any questions?