Food Preparation and Production – Semester 2 Français.

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1 Food Preparation and Production – Semester 2 Français

2 Lamb and Mutton – Agneau et Mouton Gigot Selle Carré Epaule Collier / Collet Poitrine Côtelettes Leg Saddle Best-end Shoulder Neck Chest Cutlets

3 Beef - Boeuf Côtes Epaule Bavette Poitrine / Tendron Flanchet Jarret / Gite Crosse Cuisse Rumsteck Aloyau / Filet Aiguillettes Ribs Shoulder Tender meat of the loin Breast Flank Shin Knuckle of leg Leg Rumsteak Sirloin / Fillet Long thin slices of meat

4 Offal Kidneys Heart Liver Sweetbreads Tongue Rognons Coeur Foie Ris Langue

5 Methods of cooking Roasted Braised Boiled Grilled Shallow fried Fried Stuffed

6 Methods of serving beef They are generally grilled in accordance with the wishes of the customer: Bleu Saignant A point Bien cuit

7 Les Vins de France – Wines of France The majority of French wines are: Vin rouge Vin blanc Vin rosé Champagne Vin mousseux

8 Classification of wines Depending on their region of production, the quantity and quality produced, and geographical and geological features, like climate, soil or drainage, they are classified as: Château bottled Appellation controlée VDQS – vins délimités de qualité supérieure Vins de pays Vin ordinaire or vin de table Carafe wine

9 Wine producing areas of France The chief wine producing areas of France are: Champagne Alsace Val de Loire Bourgogne Beaujolais Côtes de Rhône Bordeaux Côtes de Provence Languedoc

10 Bottles / Glasses The shape of the bottle in which the wine is kept is to a certain extent an indication of the origin of the wine. Wines may be served in glasses which have a specialized shape specifically of the wine in question.

11 Service of wines Red wines should ideally be served “chambré”; white wines and rosé should be served ‘frais’; champagne and vins liquoreux ‘frappés’.

12 Vocabulary Mis en bouteille Grand cru Premier cru Pétillant Sec/doux Cuvée Domaine Clos Pays Verre Vin Carafe Côte Flûte Demi-bouteille Propriété Table Tulipe

13 Main types of grape There is some consistency in the vines grown in the various districts of France and these are the main grapes according to the region. Cabernet Sauvignon - Bordeaux Chenin Blanc – Loire Valley Gamay – Beaujolais Sauvignon Blanc – Bordeaux –( Graves et Sauternes ) Pinot Blanc – Champagne Pinot Noir – Bourgogne et Champagne Sylvaner – Alsace Chardonnay – Chablis Traminer – Alsace Riesling – Alsace Grenache – Rhône Valley