Les+ressources+(Gastronomie)

@http://www.laits.utexas.edu/fi/html/toc/05.html

@http://www.francaisfacile.com/exercices/exercice-francais-2/exercice-francais-83475.php

@http://web.cortland.edu/flteach/civ/cuisin/cuisin.htm

Le Patrimoine Français- Les Repas Gastronomiques @http://www.unesco.org/culture/ich/index.php?lg=fr&pg=00011&RL=00437

@http://www.youtube.com/watch?v=RQcPkkcrn7Q&feature=player_embedded

@http://www.france.learningtogether.net/gastronomie1.html @http://www.france.learningtogether.net/gastronomie2.html @http://www.france.learningtogether.net/gastronomie3.html @http://www.france.learningtogether.net/gastronomie4.html @http://www.france.learningtogether.net/vin.html
 * la Gastronomie: **



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 * Liste d’Aliments/Quantités **

@http://www.beyond.fr/food/english-french-food-dictionary-1.html
 * English-French Food Dictionary **

**Ustensiles de Cuisine** [] @http://www.saveursdumonde.net/toolbox/ToolBoxarticleindex/ustensiles

@http://www.saveursdumonde.net/toolbox/ToolBoxarticleindex/termes-culinaires
 * Termes Culinaires: **

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 * Les produits frais et les spécialités du monde : **

Pour les mesures canadiennes 1 cuiller a café correspond a une cuiller a thé canadienne 20 cls =7 onces <span style="font-size: 12px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">25 cls =1 tasse <span style="font-size: 12px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 litre =4 tasses <span style="font-size: 12px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 dl=10cls=1 once liquide <span style="font-size: 12px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2,5 dl=25cls=1demiard <span style="font-size: 12px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1,37 l=137cls=1pinte <span style="font-size: 12px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">4,5 l=450cls=1 Gallon <span style="font-size: 12px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 cm = 3/8 de pouce Quelques températures <span style="font-size: 12px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">5 cms = 2 pouces 120°C=250°F <span style="font-size: 12px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">15 cms = 6 pouces 160C°=325°F <span style="font-size: 12px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"> 200C°=400°F <span style="font-size: 12px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"> 230C°=450°F <span style="font-size: 12px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"> 260C°=500°F
 * Les Mesures et Tableau de Conversions **

<span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 kg = 2.2 lbs <span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">0.45 kg = 1 lb || <span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 lt = 1.06 qt <span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">0.95 lt = 1 qt || <span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">30 g = 1 oz = 2 Tbs <span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">60 g = 2 oz = 1/4 cup <span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">115 g = 4 oz = 1/2 cup || <span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">180 g = 6 oz = 3/4 cup <span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">225 g = 8 oz = 1 cup <span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">450 g = 16 oz = 1 pint ||
 * <span style="background-attachment: initial; background-clip: initial; background-color: initial; background-origin: initial; background-position: 100% 50%; background-repeat: no-repeat no-repeat; color: #ff6600; cursor: pointer; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 10px; padding-top: 0px; text-decoration: none;">[|Conversions]

Tableau d'équivalence de poids 1 Verre à Moutarde = 20cls = 2dls = 10 cuillers à soupe (rases) 1 Cuiller à Soupe (rase)= 2cls = 3 cuillers à café (rases) 1 Cuiller à café (rase)= 0,66 cl

1 VERRE A MOUTARDE DE 20CLS 1 CUILLER A SOUPE(rase) = 2dls de liquide  = 2cls de liquide = 120grs de farine = 20 grs de beurre = 100grs de fécule  =12grs de farine = 180grs de riz cru  =10grs de fécule = 140grs de semoule  =18grsde riz cru = 150grs de sucre semoule   = 16grs de sel fin = 14grsde semoule =15grs de sucre en poudre

1 CUILLER A CAFÉ (rase) les "MESURES ESSENTIELS" = 0,66 cl  1 litre = 100cls=1kg pour l'eau = 7grs de beurre  10 cls=1dl=100grs pour l'eau = 4grs de farine  1cl=10grs pour l'eau = 3grs de fécule = 6grs de riz cru = 5grs de sel fin = 5grs de sucre semoule

Les oeufs normaux de 60 a 70grs Nombre d'oeufs au kg= 16 Nombre de jaunes au kg= 54 Nombre de blancs au kg= 32

en Pâtisserie on juge qu'1 blanc d'oeuf pèse de 30 a 32grs et qu'un jaune d'oeuf pèse de 18 a 20grs

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 * Tableau de Correspondances **
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<span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">**<span style="font-family: Georgia,serif; font-size: 17px;">Les équivalences de poids ** <span style="font-family: Georgia,serif; font-size: 17px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">

<span style="background-attachment: initial; background-clip: initial; background-color: initial; background-origin: initial; background-position: 100% 50%; background-repeat: no-repeat no-repeat; cursor: pointer; font-family: Georgia,serif; font-size: 17px; line-height: 25px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 10px; padding-top: 0px;">@http://www.aftouch-cuisine.com/news/news-20-1.htm

<span style="font-family: Georgia,serif; font-size: 17px;">**La Grande Cuisine** []

<span style="font-family: Georgia,serif; font-size: 17px;">**Les Techniques de Base** []

<span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">** La Gastronomie Régionale Française **

Restauration par Région [] [] [] <span style="font-family: Georgia,serif; font-size: 130%;">@http://yves.huot-marchand.pagespro-orange.fr/

Saveurs du Monde <span style="background-attachment: initial; background-clip: initial; background-color: initial; background-origin: initial; background-position: 100% 50%; background-repeat: no-repeat no-repeat; cursor: pointer; padding-right: 10px;">[]

<span style="font-family: Georgia,serif; font-size: 130%;">@http://www.aftouch-cuisine.com/regions-de-france_l1.htm
 * <span style="font-family: Georgia,serif; font-size: 130%;">La Gastronomie et recettes de cuisine **

<span style="font-family: Georgia,serif; font-size: 130%;">@http://www.aftouch-cuisine.com/recettes/entrees-1.htm
 * <span style="font-family: Georgia,serif; font-size: 130%;">Les Entrées **

<span style="font-family: Georgia,serif; font-size: 130%;">@http://www.aftouch-cuisine.com/recettes/viandes-2.htm
 * <span style="font-family: Georgia,serif; font-size: 130%;">Les Viandes **

<span style="font-family: Georgia,serif; font-size: 130%;">@http://www.aftouch-cuisine.com/recettes/poissons-crustaces-3.htm
 * <span style="font-family: Georgia,serif; font-size: 130%;">Les Poissons et Crutacés **

<span style="font-family: Georgia,serif; font-size: 130%;">@http://www.aftouch-cuisine.com/recettes/plats-4.htm
 * <span style="font-family: Georgia,serif; font-size: 130%;">Les Plats **

<span style="font-family: Georgia,serif; font-size: 130%;">@http://www.aftouch-cuisine.com/recettes/desserts-5.htm
 * <span style="font-family: Georgia,serif; font-size: 130%;">Les Desserts **

<span style="font-family: Georgia,serif; font-size: 130%;">@http://www.aftouch-cuisine.com/recettes/sauces-6.htm
 * <span style="font-family: Georgia,serif; font-size: 130%;">Les Sauces **

<span style="font-family: Georgia,serif; font-size: 130%;">@http://www.aftouch-cuisine.com/recettes/legumes-7.htm
 * <span style="font-family: Georgia,serif; font-size: 130%;">Les Légumes **

<span style="background-color: initial; font-family: Georgia,serif; font-size: 17px;">[]
 * Recettes: **

<span style="background-color: initial; font-family: Georgia,serif; font-size: 17px;">[]

<span style="background-color: initial; font-family: Georgia,serif; font-size: 17px;">[]


 * Crêpes: **

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<span style="font-family: Georgia,serif; font-size: 130%;">@http://www.relaischateaux.com/en/stays/gastronomy [|http://www.saveursdumonde.net/relais/liste/france.htm]
 * <span style="font-family: Georgia,serif; font-size: 14pt;">La Restauration **

Restaurant et Cartes []

<span style="font-family: Georgia,serif; font-size: 17px;">Provençal Food and Cooking @http://www.beyond.fr/food/index.html

La Cuisine de Provence []

**L'Oasis** @http://www.oasis-raimbault.com/fr/

**Restaurant Lyonnais** []

FRENCH CUISTOT : des vidéos de recette sur ce blog []

<span style="font-family: Georgia,serif; font-size: 130%;">Un Voyage Gourmand []

<span style="color: #000000; font-family: Georgia,serif; font-size: 12pt;">[] <span style="font-family: Georgia,serif; font-size: 130%;">@http://www.saveursdumonde.net/video
 * <span style="font-family: Georgia,serif; font-size: 140%;">__Sample Videos:__ **

<span style="font-family: Georgia,serif;">Créme Brûlée

 * <span style="font-family: Georgia,serif;">http://voicethread.com/?#u37497.b204774.i1077113