Anzhero-Sudzhensk 2025

1. Anzhero-Sudzhensk 2025

Anzhero-Sudzhensky Polytechnic College, State Vocational Educational
Institution
France
Students of 33 groups
Kudina Daniila
Project manager
Teacher
Maria Vladislavna
Anzhero-Sudzhensk 2025

2. France (officially the French Republic) is a country in Western Europe that includes the main territory and a number of

overseas regions and territories.
The capital is Paris. The name of
the country comes from the
ethnonym of the ancient
Germanic tribe of the Franks.

3. French cuisine is known for its variety of dishes, the use of fresh ingredients and exquisite sauces. Some features: Freshness

and seasonality — the French prefer to cook
with fresh local produce, following the
seasons.The balance of textures and flavors
is a combination of crunchy, delicate, sweet
and salty.Multi—layered cooking processes from confit to sous vide, French cuisine is
famous

4. Foie gras is a delicacy made from the liver of a force-fed goose or duck. The finished dish has a pronounced buttery taste, it

has a dense and
smooth texture, and its color is creamy white
with a pink tinge. Foie gras is served whole,
sliced, in the form of pate or mousse. It can be
an independent hot dish with or without a side
dish, a small dessert or an accent to the main
meat product.

5. Making foie gras from whole raw liver is a painstaking and time-consuming process. First, the product is removed from the

refrigerator, about an hour
before cooking, so that the liver becomes
soft. Then all the veins and veins are
carefully removed, and then the liver is
carefully divided into two lobes.What
will be needed:raw foie gras liver 550
g;10 g of salt;1 g ground pepper;2
tablespoons of white wine or porto.

6. How to cook: 1.Season the liver with salt and pepper. 2.Transfer the foie gras to a special terrine pan and press it lightly.

3.Then fill the liver with wine, cover with plastic
wrap and refrigerate for a day.
4.The next day, remove the plastic wrap and
cover the terrine with a lid.
5.Cook the foie gras in the oven in a water bath at
200 °With about 45 minutes. After that, let it cool
on the table, and then put it in the refrigerator.
After a day or two, the dish can be served in any
way.

7. Anzhero-Sudzhensk 2025

Anzhero-Sudzhensky Polytechnic College, State Vocational Educational
Institution
France
Students of 33 groups
Kudina Daniila
Project manager
Teacher
Maria Vladislavna
Anzhero-Sudzhensk 2025