Italy and French cuisine
Good afternoon, everyone, we today talk about food in Italy and French. I know it’s hard to understand it, which only through human ns, like taste, smell, touch, and eat can be impresd. So the aim of our ppt is make you know everything of something, not something of everything. My topic divides into 2 big parts, Italy and France, and there are almost 3 listed cuisines in each.
Part 1 Italy
1) When it comes to Italy food, the first 宾川鸡足山occurs to us should be Spaghetti. Before we know it, we should know pasta, a food made from a mixture of flour, water, and sometimes eggs that is formed into different shapes (such as thin strips, tubes, or shells) and usually boiled(面条的统称), and spaghetti is one kind of it. There are over 130 pasta.
Alphabets - 字母面，通常字母面是用来放在汤里起点缀作用的。
Macaroni---通心粉，短于4CM才叫通心粉，大了就是另外的种类了。
Rotini ("Spirals" or "Twists") -螺旋粉。吃力不讨好是什么意思一般短于4CM。螺旋形。
Angel Hair, Capellini ("Fine Hairs")- 天使面，细长如发丝，意大利人亲切地称之“天使的发丝”。
Manicotti - 大通心面(袖筒面)，直径很大，内部可填充馅料。
Jumbo Shells -大扇贝面，内部体积大，可填充馅料。
Butterflies -蝴蝶结面，因其形状深受女性的欢迎。
Medium Egg Noodles- 蛋面，扁形。
Medium Shells, Conchiglie- 扇贝面，大扇贝面的缩小版，里面不填馅。
Spaghetti --长面蓝莓采摘，传统的长条形，也是一般意义的“意粉”
Orzo ("Barley") - 粒粒面，饭粒形状。
Vermicelli---细面，区别于天使面，细面一般短于5CM。
Lasagne -千层面(宽面)儿歌歌词大全，一层面一层馅焗制，或者拿去包意式云吞，口感独到。
Radiatore ("Radiators") - 层层面，造型别致精巧。
2) Here I list tow special disrts we were familiar with but not totally get known them. One is Tiramisu. I believe almost each girl would fall in love with it instantly if you got a chance to date with it. Tiramisu is a classic Italian delicacy. It’s rich in taste, just like treasure-hunting, every layer has a different taste. 后入女同事 提拉米苏 (Tiramisu)，在意大利原文里，“Tira”是“提、拉”的意思，“Mi”是“我”，“Su”是“往上”，合起来就是Pick Me Up——拉我起来，带我走的意思；也有另一种解释是说提拉米苏 (Tiramisu) 能让人更有精力！当然了，提拉米苏 (Tiramisu) 里面又是咖啡又是酒，叫这个名字一点都不奇怪！About its name, it has a story. During world war II, an Italian soldier have to leave their homes to join the army. Deeply loved his wife would like to prepare some sacks for him. However, his family was too poor to provide the food. As a result, his wife only to find out all biscuits, bread and coffee, layer and layer stack up, made into desrt and name it tiramisu. 提升Every time the soldier eats this desrt on the battleground he always think of hi
s home and his beloved wife. So Tiramisu means “taking me away” in Italy. In fact, it takes away not only delicious, but also love and happiness. The soldier brought it, reprenting his wife’s love to the battleground. In addition, it usually also have another meaning “remember me”, to remember someone you loved. Therefore, it is called “the taste of love” that can not be overstated. And that is why many couples like to order a tiramisu in western countries.
In a bowl, add the sugar to the cream and whisk until soft peaks appear in the mixture. Whisk any lumps out of the mascarpone and add to the cream and sugar mixture. Stir gently so as not to get rid of the air bubbles in the mixture.
Soak the sponge fingers in the coffee.
In a glass bowl, beginning with the cream, layer the cream and sponge fingers until all the mixture is ud up. Top with the cream mixture and finish with a dusting of cocoa powder and grated chocolate.
氡气怎么读Leave to t in the fridge for 3 to 4 hours or overnight. 制作步骤 （奶酪需要提前拿出回室温） 1） 用大约一杯半的开水将咖啡粉冲开，放在一边冷却。 2）找一只小锅放少量凉水烧开，把鸡蛋黄，糖和百利酒放入一个不怕热的小盆内搅拌均匀（最好是不锈钢或者玻璃碗），水开后将火关小，将小盆放在锅上一点点的加热并且不断的搅拌。慢慢的你会发现鸡蛋液变稀了，但是过了一会又开始变稠，并且开始有小气泡冒出来。这个步骤其实是一种很常见的甜点酱的制作方法。这样做出来的蛋黄不但保持了生蛋黄的流动性，而且非常的卫生安全，慢慢的加热中细菌都被杀死了。并且酒精也蒸发出去很多。 根据盆的大小，这个过程可能要5-10分钟。 3）将奶酪用搅拌器打均匀，之后倒入做好的蛋黄液打至均匀光滑。 4）鲜奶油打发。打出波浪不会消失就好（如图）。 倒入（3）搅拌均匀。这时候我们的提拉米苏就做好一半了 5）准备好容器，我们可以组装了！ 把手指饼的两面都轻轻的在咖啡液里沾一下。一面沾两秒钟就足够 （我都是在心里说1，2，就翻面） 6）一层手指饼，一层奶酪酱。两层还是三层随你。（我个人认为两层最好）。 这个配方用大容器做可以切出很规整的形状。 7）最上面撒上巧克力粉，送入冰箱。 至少要冷藏八个小时。可以保存一周。你会发现时间越久味道越完美。当然，这么美味的东西谁会等到第7天才吃完呢。 |
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3)创设于1525年以后的圣芳济教会（Capuchin）的修士都穿著褐色道袍，头戴一顶尖尖帽子。圣芳济教会传到意大利时，当地人觉得修士服饰很特殊， 就给他们取个Cappuccino的名字，此字的意大利文是指僧侣所穿宽松长袍和小尖帽，源自意大利文“头巾”即Cappuccio。 然而，老意爱喝咖啡，发觉浓缩咖啡、牛奶和奶泡混合后，颜色就像是修士所穿的深褐色道袍，于是灵机一动，就给牛奶加咖啡又有尖尖奶泡的饮料，取名为卡布奇诺（Cappuccino）。英文最早使用此字的时间在1948年，当时旧金山一篇报导率先介绍卡布奇诺饮料，一直到1990年以后，才成为世人耳熟能详的咖啡饮料。卡布奇诺也和一种猴名有关。非洲有一种小猴子，头顶上有一撮黑色的锥状毛发，很像圣芳济教会道袍上的小尖帽，这种小猴子也因此被取名为Capuchin， 此一猴名最早被英国人使用的时间在1785年。Capuchin此字数百年后洐生成咖啡饮料名和猴子名称，一直是文字学者津津乐道的趣闻。
干卡布奇诺（Dry Cappuccino）是指奶泡较多，牛奶较少的调理法，喝起来咖啡味浓过奶香，适合重口味者饮用；湿卡布奇诺（Wet Cappuccino）则指奶泡较少，牛奶量较多的做法，奶香盖过浓呛的咖啡味，适合口味清淡者。
短卷发Part 2 France
The Italian connections
any discussion of the influences on French cuisine would be incomplete without recognizing the historical contribution of Italy to the development of French cooking. In 1533, Catherine De Medicis (a Florentine princess) married Henry duc d'Orleans (who became King Henry II or France). At this point, France was not known for its food or food culture. Catherine brought an entourage of Italian chefs with her to France, who introduced to France a variety of dishes, food preparation and dining practices. Although France and Italy obviously have evolved very different food cultures, both before and since this contribution, much of France's current food culture can be traced back to this time.
French cuisine is extremely diver, ranging from the very basic, such as the traditional baguette plus chee plus inexpensive wine, to very elaborate affairs that can involve a dozen cours and different wines consumed over veral hours.
1)A standard baguette has a diameter of about 5 or 6 centimeters (2 or 2⅓ in) and a usual length of about 65 centimeters (26 in), although a baguette can be up to a meter (4
0 in) long.
The "baguette de tradition françai" is made from wheat flour, water, yeast, and common salt. It does not contain additives, but it may contain broad bean flour (max 2%), soya flour (max 0.5%), and wheat malt flour (max 0.3%).[8]Standard baguettes however may contain a certain number of additives.[9] Depending on tho ud either in the original flour or tho added parately to the bread ingredients, a baguette — or any other French bread — may not be considered vegan or kosher.[
2) bread and butter are the best choice. So next is chee. There are about 400 different types of French chees. For a single type of chee, there are may be veral hundred different producers. The chee from the producers will be somewhat different due to variations in the milk, yeast, and production approach ud. Chee should be stored in a cool, dry location. It’s preferable to be wrapped in paper rather than in plastic, as the paper allows it to breathe.
