1. French Cuisine Samuel J. Brookbank English IV Mrs. Kathy Saunders

2. French Cuisine Why did I choose French Cuisine? –Important to learn –Basis of most culinary aspects –Food Network shows

3. Origin of Cuisine French word meaning kitchen –First known use: 1786 Derives from Late Latin coquina

4. 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

5. Modern Cuisine Lighter, relatively easy to prepare Importance of wine continued Garnishing –Used to make the dish visually appealing

6. Product: French Desserts Raspberry Vanilla Crème Brulée Chocolate Ganache Relativity to research –Uses common cooking methods/ingredients Caramelization – browning of sugar through heat Garnishing

7. Raspberry Vanilla Crème Brulée Whisk 6 egg yolks and ½ cup sugar Bring 2 cups heavy cream + 2tbsp vanilla extract to boil

8. 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

9. Raspberry Vanilla Crème Brulée Sprinkle 1 tbsp of sugar on top of each Crème Brulée after chilling Caramelize with propane torch, garnish with raspberries

10. Chocolate Ganache Bring 1 cup heavy cream to gentle boil Add chocolate slowly –Stir constantly with whisk

11. Mentor Blaine Moore, 38 –Chef at Nobles Grille for 3 yearsNobles Grille –Chef at Bonefish Grill for 1 yearBonefish Grill

12. 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

13. 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

14. Q & A Thanks for your time! Any questions?