continental cuisine

*CONTINENTAL CUISINE
defination- food eaten in european countries like italy france,england,amarica know as continental food.great emphasis is laid on presentation of food and garnishes are very mouth watering.

They like to prepare food with olive oil,garlic,wine,celery,leeks and other variuos herbs.
france is famous for french classical menu that has 17 dishes served meal by meal

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PULE cheese comes from where you need to know

PULE CHEESE :- * MADE BY :-donkey milk ( 60%donkey milk + 40% goat milk) * world's expensive cheese *TASTE:- nutty flavour * COUNTRY OF ORIGIN ::-Serbia * COLOR:- white * CONTAINS:- high in protein, calcium.

KEY TERM USED IN KITCHEN

KEY TERMS Sauté:- add little oil and cook the ingredients in hot oil . Al Danté:- ingredients cook 75% only should not soft. BATTER:-semi liquid mixture of flour and other starch based ingredients. BLANCHING:- cook the food ingredients in boiling water or hot oil . BOUQUET GARNI:- Bunch of herbs tied together as flavouring agent. DEGLAZE:- Removal of practicals with water in pan. PAR BOIL:- cooking below to the boiling temperature Zest:- outer skin of vegetables ( lemon ,orange)

sunny side up egg

1.egg yolk should not be hard. 2.just sprinkle some black pepper and salt 3. sunny side up is ready.

continental cuisine

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