法国菜品英文介绍

我们接触西餐,总绕不过法国菜,法国菜受世人的广泛欢迎。下面小编为大家整理的法国菜品英文介绍，希望对大家有用!

法国菜品英文介绍

Traditionally,French soups are classified into two groups：clear soups and thick soups. The established French classifications of clear soups are bouillon and consommé.Thick soups are classified depending on the type of thickening agent used：purées are vegetable soups thickened with starch;bisques are made from puréed shellfish thickened with cream;cream soups are thickened with béchamel sauce;and veloutés are thickened with eggs,butter and cream.Other ingredients commonly used to thicken soups and broths include rice,flour,and grain.

根据传统，法国汤品分为两类：清汤和浓汤。法国的清汤主要包括肉汤和清炖肉汤。浓汤依据添加的佐料可分为：用淀粉稠化的蔬菜汤，用奶油稠化的海鲜浓汤，贝沙梅尔沙司酱稠化的奶汤，还有鸡蛋、黄油、奶油稠化的浓汤。其他用来使汤汁变稠的佐料还有米饭、面粉和其他谷物。

Fresh ingredients are the basics to really tasty French soups. As the climate and landscape changes throughout France,regional favourites depend on what is available around the seasons.

新鲜的原材料是法国汤品的基本要素。法国各地气候变化不同，让各地区美食一年四季拥有不同的风味。