Vocabulary Notes

Ex. 1. Read and translate the text. What do you think about:

French way of cooking?

Cooking methods which French use while preparing the food?

How French enhance natural flavor of foodstuffs?

Ex. 2. Put all possible questions to the text.

Text 3

EATING THE FRENCH WAY

French meals are as varied in style and quality as those of any other country but they follow a general pattern which is quite different from that of any other country. Breakfast is scant (hot coffee with roll and butter and possibly a croissant), midmorning coffee and afternoon tea are rare events. The French concentrate their time and effort on two main meals, one at midday and another in the evening.

Perhaps the most noticeable difference about these meals is the absence of “meat and two vegs ” served together on one overcrowded plate, instead several dishes are served one after the other as individual courses. The advantage of this system is that you really taste and appreciate the flavour and texture of each dish. Perhaps this is why the French cook with such loving care – they know their efforts will be savoured and enjoyed, and not merely consumed without comment. A midday family meal might start with a sliced tomato salad, to be followed by egg mayonnaise, a sauté of chicken or rabbit with potatoes, then a dish of vegetables, then cheese, followed by fresh fruit, tart or gateau, and finally black coffee. A red or white “vin ordinaire” and a mineral water would be drunk with the meal, unless it is an “occasion” when a wine or wines from a particular district of vineyard would be chosen. Two glasses are set each place, one for wine and one for water. And of course crusty bread would be available right through the meal. Plates are changed between courses as necessary but the practical French reduce washing up by setting a knife best known as a porte-couteau beside each place on which knives and forks are rested between courses. Fresh cutlery is used for cheese and dessert.

Cheese is always served before the sweet or fruit in France, and wine served with the main course is finished with cheese. Gravies consist of the meat juices to which a little butter or wine may be added but no thickening. Even in the best circles it is accepted that a good sauce or jus deserves to be mopped up with bread rather than washed. Green salads tossed in oil and vinegar dressing at the very last minute are served frequently, after or with the main course. If the main meal of the day is taken at midday, the evening meal will be simpler and lighter. Invariably it will begin with soup followed by an egg dish as an omelette or scrambled eggs, or perhaps a gratin dish or a savoury tart; cheese or a salad followed by fruit would complete the meal.

Date: 2015-01-29; view: 1441