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Bibliography

Evaluation

http://www.australiangeographic.com.au/topics/history-culture/2014/06/

australias-cuisine-culture-a-history-of-food

http://www.sbs.com.au/food/article/2013/05/07/key-ingredients-french

https://en.wikipedia.org/wiki/French_cuisine

http://www.jamieoliver.com/recipes/vegetables-recipes/classic-ratatouille/

https://museumvictoria.com.au/origins/history.aspx?pid=21

http://www.sbs.com.au/food/article/2013/05/07/key-ingredients-french

http://www.saveur.com/tags/french-recipes

http://www.realsimple.com/food-recipes/cooking-tips-techniques/french

-cuisine

French Traditions

2. Crepes

I have thoroughly enjoyed learning bout the french culture and cuisine. Learning about how the french came to Australia and how the some french meals are now mainstream meals we eat everyday in Australia.

It was very Interesting seeing what each person cooked for their culture. I tried Hayley's Japanese Sushi (which was subtle yet delicious) I also got to try Sophie's Italian Pizza (which was full of flavour and punchy)

I didn't get to try anyone else's but they all looked really good.

I myself made Strawberry and cream cheese crepes. This is a traditional French recipe. I chose to do this recipe because I like the Idea of using an upside down crepe pan because not many people in the class would have seen one. The actual recipe worked very well. I made additions of vanilla and Icing sugar in the recipe which worked perfectly and in my opinion made the recipe better. With presentation I decided to fold the crepes traditionally and place them on a plate, I drizzled melted chocolate over them and cut strawberries specially. I think the way I presented them did the French Cuisine's reputation of detail and precision justice. And I am very pleased with how everything turned out.

A crepe is a type of very thin pancake usually made from wheat flour. They originated in France and have spread worldwide as other cultures discovered them. They are extremely popular as they are versatile because they can be both sweet and savory. With a simple crepe recipe you can customize your crepe to fit your own taste. Crepes are now readily available all over Australia. Of coarse we have customized and created our own recipes such as a banana and nutella crepe

French cuisine is known for classy dining, quality products and rich balanced flavors. French cuisine is respected beyond its borders and continues to influence chefs world wide. Like in most countries, food is an major part of the French culture, and holiday traditions typically revolve around food. French cuisine also follows the seasons as chefs and home cooks favor fresh seasonal fruit and vegetables for a varied fresh cuisine. France has distinct regions that were once separate countries. A French meal often consists of three courses, hors d'œuvre or entrée (introductory course, sometimes soup), plat principal (main course), fromage (cheese course) or dessert, sometimes with a salad offered before the cheese or dessert.

French Food Habits

French foods that are now part of the Australian diet

Types of Ingredients/ Flavors used

French cuisine is known for its bold, strong flavors. As the french don't believe in eating for the sake of eating, every meal is created with thought. Incorporating the typical french Ingredients. These include:

Butter, Speck, Dijon mustard, Cheese, Fleur du Sel, Truffle, Garlic, Brown Onions, Champigon de Paris, Turnip, Celeriac, Herbs, Charcuterie, Bread.

These are the Typical Ingredients used to create classic french flavors.

Crepe Recipe

The French are very particular about their eating habits and do not tend to deviate from them. The usual French breakfast is minimal but lunch is extensive. Dinner also consists of smaller portions. The French are quite punctual when it comes to food, there are always set meal times, so it is very rare for people to eat out of the designated hours. The French believe that being hungry makes the eating experience more pleasurable and wholesome, so they typically avoid snacks in order to be hungry at meal hours. Vegetables form an essential part of French cuisine. Typically, the vegetables are not incorporated into the dishes and are instead grilled or steamed and served as a side dish.

Ingredients

1 cup (150g) plain flour

1 teaspoon caster sugar

240ml milk

2 eggs

1. croissant

Croissants are a buttery, flaky, pastry named for its well-known crescent shape. They are traditionally a french food but they have come to be readily available in Australian bakery and supermarkets. In the late 1970s, the development of factory-made, frozen, unbaked dough made them into a fast food which can be freshly baked by unskilled labor. Today, the croissant remains popular in a continental breakfast.

Croissant Recipe

Ingredients

1 package yeast (2&1/4 teaspoon)

1⁄4 cup warm water

2 egg yolks

1 cup lukewarm milk

1 tablespoon sugar

1⁄2 teaspoon salt

3 1⁄3 cups flour, about

1 cup real butter

1 egg white (beaten until frothy)

Method

Place ingredients in a food processor or blender with a pinch of salt.

Blend until smooth, then strain into a jug. Cover and set aside to rest for 30 minutes at room temperature.

Dip a piece of paper towel in melted butter and use to brush base of a 16cm non-stick crepe pan or frypan over medium heat. When hot, pour in just enough batter to cover the base. Tilt pan so batter covers base in a thin film and pour any excess back into the jug. Cook crepe for about 1 minute until underside is golden, then use a metal spatula to flip. Cook other side for just under a minute until golden.

Transfer to a plate and cover with foil to keep warm. Repeat for remaining crepe mixture, stacking crepes on the plate as you go.

French Migration to Australia

Method

Proof the yeast in the warm water and set aside.

Beat egg yolks,stir in warm milk,sugar,salt, yeast mixture,and 2/3cup of the flour.

Beat until smooth and set aside.

Cut butter into remaining flour until partcles are the size of LARGE PEAS.

Pour in yeast mixture.

Mix lightly with a spatula just until flour is moistened.

Cover and chill at least 2 hours or up to 3 days.

IT MUST BE COLD.

Turn out onto a floured board and knead lightly.

Divide into thirds.

Roll each into 16 inch diameter circle and cut into 12 pie shaped wedges.

Roll wedges starting at the wide end.

Place point side down on a greased baking sheet.

Cover with towel and let rise at room temperature until doubled.

Brush each with beaten egg white.

Bake in a 375 degree oven for about 20 minutes.

Serve warm or re-heat in low oven-- not micriwave.

Makes 36 small, but you can make as big as you want.

Why French Cuisine isn't

really mainstream

French food preparation and cooking techniques

Although french meals can be ordered and eaten all over Australia and Australians have created their take on many french dishes, It can be argued that french cuisine is not actually mainstream.

Flashy and aromatic flavors found in Mexican food and Asian cuisine are becoming increasingly popular. Even more adventurous fare like Middle Eastern or African food are on the rise. French cooking is renowned the world over with the idea of fine eating And while there’s certainly a strong market for French restaurants, there’s a noticeable lack of fast-casual chains for french food unlike Italian (pizza) for example. There are a few reasons. Current restaurant trends lean towards the bright and exotic “ethnic” flavors of South American and Asian cuisine. Typically, the flavours of these cultures are quickly prepared and instantly recognisable.

French food, however is a tradition best enjoyed slowly. The tastes are rich, and lush. Bouillabaisse and duck confit are meals that require time and attention that can’t be properly served or enjoyed in a fast-casual setting.

1. France's Rivalry with Britain

In the 18th century, France and Britain were fierce colonial rivals in the South Pacific region. Australia soon began to become a popular destination for colonization. As French explorers began arriving on Australian shores. The British were suspicious about French intentions in the region, and also quickly moved to establish colonies in many parts of Australia.

Following the arrival of the First Fleet in 1788, the first French settlers soon began to arrive, including officials, convicts and refugees. Over the later decades, many French settlers would go on to become land owners, merchants and wine-makers.

Three Coarse menu

2. The Gold rush

Why I chose these Dishes

Entre: Flamiche tart

Main: Ratatouille

Dessert: Passion fruit Mille-fueille

The 1850's Australian gold rush saw many French immigrants flock to Australia, and by 1857 over 1,000 French immigrants lived in Victoria.

3. World War II

Between 1947 and 1954, World War II brought many migrants to Australia and increased the french population of Australia by 83%. As the French population increased, so did Australia's trade with France and by 1980, French radio and television programs, schools, exchange programs and restaurants had been established.

1. Braising

This method of cooking uses dry and moist heat. Food is seared at very high heat to seal in natural juices and then finished in a covered pot. Braising relies on the moisture levels, temperatures, and time to break down the meat’s collagen.

2. Flambeing

This French cooking technique is mostly used to add more flavors to a special dish. It is done towards the end of the cooking. Most chefs add alcohol to the food in the pan to produce flames that are immediately burnt away. The aroma and flavor still remain in the dish.

3. Grilling

Grilling is one of the most common cooking techniques done all over the world. To grill and to broil is the same thing. Most chefs or home cooks prefer grilling because it’s easy to do. It’s one of the most popular cooking activities in any backyard event.

4. Poaching

This French style of cooking involves simmering of foods in liquid slowly. Liquid used consists of milk, stock, wine, or water. Some of the most common foods poached include fruits, poultry, fish, and eggs.

5. Sauteing

To sauté is to quickly cook food over high heat. A skillet is usually used to hold the food. It uses butter, wine, or oil to quickly fry and is done by stirring or tossing the ingredients. Food is monitored regularly while cooking to prevent the dish from burning.

I wanted to choose dishes that would

create a balanced menu, so I chose dishes that were less in salt and sugar and more healthy.

The dishes I chose have been in French cuisine for many many years. And as the popularity of french cuisine expanded, these delicious recipes have been shared with the world and integrated with other countries cuisine. Now days although these dishes still remain "french", Australians cook can cook them in their own homes or go out, (not even to a french restaurant) and order some of these dishes. That is why they are now mainstream.

Despite the relatively small number of French migrants in Australia, the French community has had a significant influence on Australian life – in the arts, education, the wine-making and food industry and religious organizations.

The Influence of french food on australian cuisine

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