英语翻译法国系世界三大烹饪王国之一.法国菜最主要特征是对复合-查字典问答网
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  英语翻译法国系世界三大烹饪王国之一.法国菜最主要特征是对复合味调料(沙司sauce)的制作极其考究,选料十分新鲜,甚至有许多菜是生吃的.常用的烹调方法有烤、炸、氽、煎、烩、焖等,

  英语翻译

  法国系世界三大烹饪王国之一.法国菜最主要特征是对复合味调料(沙司sauce)的制作极其考究,选料十分新鲜,甚至有许多菜是生吃的.常用的烹调方法有烤、炸、氽、煎、烩、焖等,菜肴偏重肥、浓、酥、烂,口味以咸、甜、酒香为主.肉菜中总伴有多种蔬菜配伍.调味上酒的使用严守陈规,烹制什么菜一定要用什么酒.法国最著名的美食极品是鹅肝酱,它与黑菌(松露菌)、黑鱼子酱称为食物三宝.法国人用膳时饮酒也十分讲究,吃哪种菜配哪种酒.最上规格的是吃哪一种菜,注定要用哪一家酿酒厂哪个年份酿造的哪个名称的酒,否则就不能称为高规格了.一般在吃菜前先要喝一杯味美思酒或威士忌的开胃酒,吃鱼时要饮酸干葡萄酒,吃肉时要伴饮红葡萄酒等.法国饮食在国际上尤其是欧洲食坛上好几个世纪以来占主导地位,16世纪亨利二世和亨利四世相继与罗马联姻,罗马的食制、食风传入,尤其相随的宫廷烹饪名厨的精湛技艺,使法国在饮食上追求豪华,注重排场,烹调技术等方面迅速精进.法国大革命使法国社会政治、经济发生巨变,豪门贵族的厨师都受雇于餐馆.他们以烹调技巧相互竞争,从而名厨辈出,遂使法国烹调技术趋于举世无双的地位.本世纪60年代法国有些有威望的厨师掀起了新派法菜的潮流,提出“自由烹饪菜”(Free-cooking)的号召,要一改以往法国烹饪太注重传统束缚,提倡随着时代转变,烹调也应有所改进,强调许多食品无须煮得过久,用缩短烹饪时间去保留食物的鲜味,过于浓腻的菜逐渐减少,清淡的菜相应增多,进而赢得更多人的喜爱.

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2020-03-10 02:36
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  Franceisoneoftheworld'sthreelargestcookingkingdom.ThemaincharacteristicsofFrenchcuisineisthematerialofcompositeflavor(saucesauce)makingveryfastidious,hasbeenveryfresh,eventherearemanyfoodiseatenraw.Commonlyusedcookingmethodshaveroasted,fry,Tun,Fried,stewed,stewed,disheslayparticularstresson,richandcrispfat,talk,thetastesalty,sweet,bouquettogivepriorityto.Meatdisheswillalwaysaccompaniedbyavarietyofvegetableswithfive.Ontheuseofwinetastethestereotypes,cookedfoodmustusewhatwhatwine.France'smostfamousfoodgourmetisgooseliversauce,itwithblackfungus(trufflebacteria),blackcaviarcalledthefood.TheFrenchmealtimesdrinkingalsoisveryexquisite,whatkindoffoodtoeatwithwhichwine.Thespecificationiswhatkindoffoodtoeat,aredoomedtowhichabreweryinwhichthewineinthenameoftheyearwhichwine,oritcannotbecalledahighstandard.Generalineatingvegetablesbeforedrinkaglassofwineorwhiskytastythinkofanaperitif,eatfishwantdrinksourdrywine,todrinkredwinewithmeat.FrenchfoodininternationalespeciallyEuropeanfoodseveralcenturyaltardominant,the16thcenturyHenryiiandHenryivsuccessivelyandtheRomanmarriage,Romanfoodsystem,foodwasintroducedintothewind,especiallyoutofcourtchefcookingthevirtuosity,makeFranceonfoodpursuitisluxurious,payattentiontoostentationandextravagance,cookingtechnologyanddeveloprapidly.TheFrenchrevolutionthatFrancesocialpoliticalandeconomicupheavalandgiantsofthearistocracyareemployedbychefrestaurant.Theycompetewithcookingskill,andalotofcelebritychefs,andbringingtheFrenchcookingtendtobeuniqueposition.The60sthcenturyFrenchsomeprestigiouscookanewschoollawvegetabletrend,proposedthe"Freecookingfood"(Free-cooking)calledon,wanttochangebeforetheFrenchcookingaresofocusedontraditionalconstraints,advocatechangewithTheTimes,cookingshouldbeimproved,emphasizethemanyfoodneednotcookedtoolong,shortenthecookingtimetokeepwiththedelicateflavorsofthefood,toothickgreasyfoodgraduallyreduce,lightfoodmorerelevant,winningmorepopular.

2020-03-10 02:39:08

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