french cuisine samuel j. brookbank english iv mrs. kathy saunders
TRANSCRIPT
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?