French
Learning Intention- We are learning to crumb a piece of fish.
- We are learning how to shallow fry safely. - We are learning to soft boil an egg Success Criteria- I can successfully crumb a piece of fish.
- I can safely shallow fry meat or fish. - I can soft boil an egg Crumbed Fish with Nicoise Salad
Nicoise Salad
Ingredients 1-2 potatoes, scrubbed, diced 2 eggs, at room temperature 10 green beans, topped and tailed 1 tomato, each cut into twelve pieces 10 olives (preferably Kalamata) Chopped flat-leaf parsley, to garnish Method Bring a small pot of water to the boil. Once boiling, add potatoes and cook until soft. Remove with a slotted spoon and refresh in a bowl with cold water. Drop the prepared beans into a the same water and cook until tender yet crisp. Remove immediately and place with potatoes in cold water. Bring water to boil. Lower the eggs carefully into the pot. Once the water is simmering, cook for 5 minutes. Drain, lightly crack the shells and leave to cool completely in cold water. Once cool, peel eggs and quarter. Place all ingredients, except eggs, into a small bowl and toss with olive oil, salt and pepper. Place quarter eggs on top of salad once plated. Crumbed Fish Ingredients 1 Fillet of fish cut into 4 1/2 Egg beaten (1 egg between 2 groups) 2 tbsp plain flour 1/3 Cup bread crumbs 1/3 cup Canola oil Method Set up the crumbing station in the correct order of fish, flour, egg, breadcrumbs and an empty dish for placing the fish on at the end. Pat dry fish fillet with paper towel. Using one hand coat the fish in flour. Drop in the egg mix and remove with the other hand and place in breadcrumbs. Roll in the breadcrumbs with the same hand you used with the flour and place on plate. Continue until all pieces have been coated. Place a pan on medium to high heat. Pour in canola oil until it is just covering the base of the pan. Carefully place fish in the pan once the oil is hot. Turn fish after 3-4 minutes or once browned. Once cooked on both sides, remove and allow to rest on paper towel to drain excess oil. |
THE FRENCH AND FOODThe French have elevated food into an art form. Nowhere else on earth is so much attention paid to what people are going to eat and how they are going to eat it. The reason is steeped in history – the fostering of the royal court, the subsequent revolution, the discipline of the apprentice system, the quality of ingredients and creativity of the chefs, the availability of incredible produce and simply, the love of good food.
The focus on food has elevated French chefs to almost godlike status and one of the symbols is the coveted Michelin star system that rates chefs and restaurants. Published since 1900, it awards stars to a very small number of European restaurants of outstanding quality. There are many regions with their own specialty foods, and the origin of produce is of critical importance – from cheese and butter to salt and wine, the DOC symbol denoting its origin is highly prized. Many people shop every day to source the freshest produce and local markets are an essential part of life. French cuisine has developed fine techniques and perfected the equipment needed for many jobs. Some families pass on treasured cooking pots and crepe pans through generations. Like so many countries, the character of the food varies considerably by region. Paris is famous for its incredible cheeses, chocolates, pastries and gateaux; the centre is known for its hearty peasant fare, pâté and clafoutis (a kirsch-laden dark cherry pie); Burgundy is home to coq au vin, Dijon mustard and escargots; coastal Brittany has abundant fresh seafood, such as moules mariners (mussels in a white wine sauce) and moules frites (mussels with French fries); and Bordeaux is synonymous with many of the most decadent of French foods – foi gras, truffles, duck confit and fine wines and cognac. Nicoie SaladOriginating from Nice in the Provence-Alpes-Côte d'Azur region,Salade niçoise is traditionally composed as a salad of tomatoes, tuna, hard-boiled eggs, Niçoise olives, and anchovies, dressed with a vinaigrette. It is served variously on a plate, platter, or in a bowl, with or without a bed of lettuce. The tuna may be cooked or canned.
The salad may include raw red peppers, shallots, and artichoke hearts, but according to many sources, excludes cooked vegetables, except for green beans and potatoes. Even its "proper" assembly is disputed. Some people say the salad is served on a bed of lettuce and others say that tomatoes are the base. And some don't arrange the elements of the salad at all, but just toss it all together. CrumbingCrumbing (also known as breading) is a food coating for a piece of food made from bread crumbs or a breading mixture with seasonings. Crumbing can also refer to the process of applying a bread-like coating to a food. Crumbing is well suited for frying as it lends itself to creating a crisp coating around the food. Breading mixtures can be made of breadcrumb, flour, cornmeal, and seasoning that the item to be breaded is dredged in before cooking. If the item to be breaded is too dry for the coating to stick, the item may first be moistened with raw egg or other liquid.
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