Instruct: Given a question, retrieve documents that answer the question.
Query: What are the trinity in French cooking?
Similar flavour bases include the Italian "soffritto", the Spanish "sofrito", "refogado/sufrito" (braised onions, garlic and tomato) from Portuguese-speaking nations, the German "suppengrün" (leeks, carrots and celeriac), the Polish "włoszczyzna" (leeks, carrots, celery root and parsley root), the US Cajun / Creole holy trinity (onions, celery and bell peppers), and possibly the French "duxelles" (mushrooms and often onion or shallot and herbs, reduced to a paste).
A French creole, or French-based creole language, is a creole language (contact language with native speakers) for which French is the "lexifier". Most often this lexifier is not modern French but rather a 17th-century koiné of French from Paris, the French Atlantic harbors, and the nascent French colonies. French-based creole languages are spoken natively by millions of people worldwide, primarily in the Americas and on archipelagos throughout the Indian Ocean. This article also contains information on French pidgin languages, contact languages that lack native speakers.
Also known as a cook's knife or French knife, the chef's knife is an all-purpose knife that is curved to allow the cook to rock the knife on the cutting board for a more precise cut. The broad and heavy blade also serves for chopping bone instead of the cleaver, making this knife the all purpose heavy knife for food preparation. Chef's knives are most commonly available between 15 cm and 30 cm (6 and 12 inches), though 20 cm (8 inches) is the most common size.
Roux () is flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight. The flour is added to the melted fat or oil on the stove top, blended until smooth, and cooked to the desired level of brownness. Butter, vegetable oils, bacon drippings or lard are commonly used fats. Roux is used as a thickening agent for gravy, sauces, soups and stews. It provides the base for a dish, and other ingredients are added after the roux is complete.
The French alphabet is based on the 26 letters of the Latin alphabet, uppercase and lowercase, with five diacritics and two orthographic ligatures.
The letters and are rarely used except in loanwords and regional words. The phoneme sound is usually written ; the sound is usually written anywhere but before , before , and sometimes at the ends of words. However, is common in the metric prefix kilo- (originally from Greek "khilia" "a thousand"): "kilogramme, kilomètre, kilowatt, kilohertz," etc.
Jones's relationship with Julia Child similarly began when Jones became interested in Child's manuscript "Mastering the Art of French Cooking", which had been rejected by a publishing house. After her years in Paris, Jones had moved to New York, where she was frustrated with the ingredients and recipes commonly available in the U.S. Jones said of the book "Mastering the Art of French Cooking", "This was the book I had been searching for," and she got it published. In America's postwar years, home cooking was dominated by packaged and frozen food, with an emphasis on ease and speed.
The Government of France consists of an executive branch (President of the Republic, Prime Minister, ministers, and their services and affiliated organizations), a legislative branch (both houses of Parliament), and a judicial branch. The judicial branch is, unlike for instance the federal judiciary of the United States under the Supreme Court, not organized into a single hierarchy (administrative courts fall under the Council of State, civil and criminal courts under the Court of Cassation), and some of its entities also have advisory functions. For historical reasons there has long been a hostility to having anything resembling a "Supreme Court"—that is, a powerful court able to quash legislation. Whether the Council is a court is a subject of academic discussion, but some scholars consider it the supreme court of France.
Ontario French is often divided into two categories: North and South. The further north the more French is spoken and the closer the dialect and culture is to Quebec French. The further south, the French becomes a more pronounced French with a more English cultural influence as well as a Parisian grammar and dialect structure, as both Parisian and Canadian French are taught in the French immersion schools.
During the 17th and 18th centuries, the French language established itself permanently in the Americas. There is an academic debate about how fluent in French the colonists of New France were. While less than 15% of colonists (25% of the women – chiefly "filles du roi" – and 5% of the men) were from the region of Paris and presumably spoke French, most of the rest came from north-western and western regions of France where regular French was not the primary native language. It is not clearly known how many among those colonists understood French as a second language, and how many among them – who, in overwhelming majority, natively spoke an oïl language – could understand, and be understood by, those who speak French thanks to interlinguistic similarity. In any case, a linguistic unification of all the groups coming from France happened (either in France, on the ships, or in Canada) such that, according to many sources, the then "Canadiens" were all speaking French (King's French) natively by the end of the 17th century, well before the unification was complete in France. Canada's reputation was to speak as good French as Paris did. Today, French is the language of about 10 million people (not counting French-based creoles, which are also spoken by about 10 million people) in the Americas.
In parts of Cajun country, such as Eunice, Basile, Church Point and Mamou, the traditional "Courir de Mardi Gras" (French for the "Mardi Gras Run") is still held. "Le Capitaine" leads masked men on horseback to gather ingredients for making the communal meal (usually a gumbo). Participants gather in costume and move from home to home requesting ingredients for the night's meal. This rural Mardi Gras draws on traditions that are centuries old. Revelers sing "La Chanson de Mardi Gras", a song echoing medieval melodies.
Vinaigrette ( ) is made by mixing an oil with something acidic such as vinegar or lemon juice. The mixture can be enhanced with salt, herbs and/or spices. It is used most commonly as a salad dressing, but can also be used as a marinade. Traditionally, a vinaigrette consists of 3 parts oil and 1 part vinegar mixed into a stable emulsion, but the term is also applied to mixtures with different proportions and to unstable emulsions which last only a short time before separating into layered oil and vinegar phases.
The technique of gavage dates as far back as 2500 BC, when the ancient Egyptians began keeping birds for food and deliberately fattened the birds through force-feeding. Today, France is by far the largest producer and consumer of foie gras, though it is produced and consumed worldwide, particularly in other European nations, the United States, and China.
Lemoine has been described by Nathan Altshiller Court as a co-founder (along with Henri Brocard and Joseph Neuberg) of modern triangle geometry, a term used by William Gallatly, among others. In this context, "modern" is used to refer to geometry developed from the late 18th century onward. Such geometry relies on the abstraction of figures in the plane rather than analytic methods used earlier involving specific angle measures and distances. The geometry focuses on topics such as collinearity, concurrency, and concyclicity, as they do not involve the measures listed previously.
Tableware is generally the functional part of the settings on dining tables but great attention has been paid to the purely decorative aspects, especially when dining is regarded as part of entertainment such as in banquets given by important people or special events, such as State occasions. Table decoration may be ephemeral and consist of items made from confectionery or wax - substances commonly employed in Roman banqueting tables of the 17th century. During the reign of George III of the United Kingdom, ephemeral table decoration was done by men known as "table-deckers" who used sand and similar substances to create marmotinto works (sand painting) for single-use decoration. In modern times, ephemeral table decorations continue to be made from sugar or carved from ice.
Volume 1 was immensely successful, and work on Volume 2 began around 1964, as a collaboration between Simone Beck and Julia Child, but not Louisette Bertholle. By the end of 1960, Beck and Child had grown frustrated with Bertholle because they felt she did not contribute enough to "Mastering the Art of French Cooking" to merit co-authorship and one third of the book's proceeds, and wanted Knopf to change the byline to read "by Simone Beck and Julia Child with Louisette Bertholle." Beck argued, "it is bad for the book for her to present herself as Author, as she really does not cook well enough, or know enough," and that Bertholle should only be entitled to 10% of the profits (to Beck and Child's 45% each). Ultimately, the contract with the publisher necessitated that Bertholle be given a co-author credit, and the final profit split was 18% to Bertholle and 41% each to Beck and Child. The dispute left Bertholle extremely upset, and effectively severed the professional partnership between herself and Beck and Child.
In general, vinaigrette consists of 3 parts of oil to 1 part of vinegar whisked into an emulsion. Salt and pepper are often added. Herbs and shallots are added, especially when it is used for cooked vegetables or grains. Sometimes mustard is used as an emulsifier and to add flavour. Some vinaigrettes use a small amount of sweetener, such as maple syrup.
A chef's knife generally has a blade eight inches (20 centimeters) in length and in width, although individual models range from in length. There are two common types of blade shape in western chef's knives, French and German. German-style knives are more deeply and continuously curved along the whole cutting edge; the French style has an edge that is straighter until the end and then curves up to the tip. Neither style is inherently superior; personal preference will dictate the choice.
In general, only the assignments of the basic 26 letters of the French alphabet are retained in other braille alphabets. For example, among the additional letters, in German Braille only "ü" and "ö" coincide with French Braille. However, there are several alphabets which are much more closely related. Italian Braille is identical to the French apart from doubling up French Braille "ò" to Italian "ó" and "ò", since French has no "ó". Indeed, a principal difference of these alphabets is the remapping of French vowels with a grave accent ("à è ì ò ù") to an acute accent ("á é í ó ú"), as the French alphabet does not support acute accents apart from "é". Spanish changes all five of these vowels, as well as taking "ü". Portuguese Braille is also very similar to the French, though the shift of grave to acute accents necessitated a chain of other changes, such as circumflex to grave, and the Portuguese tildes were taken from French diaereses (Portuguese "ã õ" for French "ä ö/œ"). The continental Scandinavian languages took the extended French letters "â" (for "å"), "ä/æ", and "ö/ø". Vietnamese Braille is also quite similar, though it has added tone letters, and according uses French "z" for "d", which is pronounced like "z".
In addition to the three official languages, others are spoken in Belgium, like in Wallonia, where French became dominant only relatively recently. Sometimes seen as dialects, the varieties related to French have been recognized by the French Community as separate languages ("", ‘regional native languages’) since 1990, without, however, taking any further significant measures to support those varieties.
Waffles are preceded, in the early Middle Ages, around the period of the 9th–10th centuries, with the simultaneous emergence of "fer à hosties" / "hostieijzers" (communion wafer irons) and "moule à oublies" (wafer irons). While the communion wafer irons typically depicted imagery of Jesus and his crucifixion, the "moule à oublies" featured more trivial Biblical scenes or simple, emblematic designs. The format of the iron itself was almost always round and considerably larger than those used for communion.
A seasoned pan has a stick-resistant coating created by polymerized oils and fats. Seasoning is a process by which a layer of animal fat or vegetable oil is applied and cooked onto cast-iron or carbon steel cookware. New cookware should be vigorously washed in hot water with a strong detergent to remove any casting oils from the cookware's surface. A light coat of oil is applied and the cookware is placed upside down in an oven above a large pan (to drain for an hour), the pan can now be removed, then the oven set to 350 degrees Fahrenheit (180 degrees Celsius) and baked for 30 minutes. Some cookware comes pre-seasoned from the factory.
In French cooking, it is typically used in soup, ragout and pot-cooked dishes, vegetable preparations and charcuterie, such as pâté, sausages and terrines.
Buford's article "Cooking with Daniel: Three French Classics," about his experience cooking with French chef Daniel Boulud, was published in the July 29, 2013, issue of "The New Yorker" magazine. In an interview posted on "The New Yorker"'s website to accompany the article, he discussed his time living in France and what he had learned about French cooking.
O͘ is one of the six Taiwanese Hokkien vowels as written in the Peh-oe-ji (POJ) orthography. It is a normal o followed by Unicode , and is not to be confused with the Vietnamese Ơ. It is pronounced .
The aromatic vegetables green bell pepper (), onion, and celery are called the holy trinity by Cajun chefs in Cajun and Louisiana Creole cuisines. Roughly diced and combined in cooking, the method is similar to the use of the "mirepoix" in traditional French cuisine which blends roughly diced carrot, onion, and celery. Characteristic aromatics for the Creole version may also include parsley, bay leaf, green onions, dried cayenne pepper, and dried black pepper.