ORIGIN AND BACKGROUND Flashcards
[ ANCIENT PASTRIES ]
1. The first pastries in ancient times were p_____ made from flour, oil and h___
2. Historians give accounts of sweet delicacies offered to d_____ ( earth, sun, fire, etc) during r____ ceremonies ( birth, marriage, funeral, etc) or to mark a change in the s_____
3. It is assumed that these preparations were sw_____ with h____ and dried fr___ ( dates, figs, etc. )
- pancakes, honey
- divinities, ritual, seasons
- sweetened, honey, fruits
[ ANCIENT PATRIES ]
1. The Greeks made cakes using w_____ and cream c____, the forerunners of present-day cheesecake
2. In his e________ work ( The Natural History ), the writer Pliny the Elder reported that” certain people knead the dough with e____, m___, and even b___.” This ancient writing provides e_____ of the first experiments in pastry making.
- wheat, cream cheese
- encyclopedic, eggs, milk, butter, evidence
[ ANCIENT PASTRIES ]
1. Additionally, these cakes were probably enhanced with sp_____, flower es______, and seeds, such as se_____ and poppy seeds
2. In Greece, pastry makers walked around t_____ and p____ meeting places to sell their pastries, known as “obalias”
- spices, essences, sesame
- theaters, public
[ ANCIENT PASTRIES ] In Ancient Rome, sweet treats were known as ‘dulcarius’ :
- pear pa____ ( pear p_____ with spices)
- fruits c_____ in honey
- dulcia ( toasted b_____ with honey)
- dulcia domestica ( dates stuffed with p___ nuts )
- patina ( pudding )
- cooked
- bread
- pine
[ HISTORY OF FRENCH PASTRY ] THE RENAISSANCE ( phục hưng)
1. The Renaissance saw the rise to power of the I_____ states.
2. After the marriage of Catherine de’ Medici to King Henry II in 15___, and that of Maria de’ Medici to King Henry IV in 16__, French cuisine was enriched by Italian c____ through the arrival of a large number of culinary t_____:
- pr_____ fruits
- almond p___
- pâtes de fruit (dried fruit j_____)
- nougats, sabayons
- choux pastry, macarons, meringues, etc.
3. Artisan confectioners made fi____ in fruits and in sugar; s____ bread was made in molds of carved w___.
- Italian
- 1533, 1600, culture,techiques:
- preserved
- paste
- jellies - figures, spiced, wood
[ HISTORY OF FRENCH PASTRY ] AGE OF ENLIGHTENMET ( thời kì khai sáng )
1. This form of sw______ and highly s________ cuisine would reach its peak in the late ___th century in royal r______, such as those taking place at Vaux-le-Vicomte and Versailles.
2. Chocolate brought back from Central A______, was consumed at this time only in the form of a h__ drink. As result the price of sugar was r______, making it more affordable.
3. With the emergence( sự nổi lên) of sugar s_____ and caramel, cakes appeared, such as en_____, tiered pies, and s_____ croquants.
4. This art would become even more c_____ with the arrival of ornamental pastry making, of which Antonin Carême was the unrivaled ( vô địch) master.
- sweet, sophisticated, 17th, receptions
- America, hot, reduced
- syrup, entremets, sugar-glazed
- complex
[ THE HISTORY OF FRENCH PASTRY] 19TH CENTURY
1. The quality of their pastry and, more particularly, their em_______ built up the reputation of French ar____.
2. However, professional pastry making in the __th century was still the reserve of the el___.
3. Pâtisseries were co_____ to upscale neighborhoods, such as that of the famous pastry chef Chiboust, who established his business in the Paris street rue St-Honoré in 1840.
- embellishments ( sự trang trí ), artisans
- 19th, elite
- Confined ( giam giữ)
[ THE HISTORY OF FRENCH PASTRY ] 19TH CENTURY
1. By the end of the 19th century, the pastry maker’s trade was a h___ one:
- egg whites were beaten by h____
- sugar and almonds were pounded in a m____.
2. The absence of r_______ posed problems for storing preparations, particularly the c______ made with eggs, which could lead to food po______, sometimes fatal.
3. There was a great difference between what could be made in w___ or in su____
- hard:
- hand
- mortar - refrigeration, creams, poisoning
- winter, summer
[ THE HISTORY OF FRENCH PASTRY ] 19TH CENTURY
1. By the end of the 19th century, the pastry maker’s trade was a h___ one:
- egg whites were beaten by h____
- sugar and almonds were pounded in a m____.
2. The absence of r_______ posed problems for storing preparations, particularly the c______ made with eggs, which could lead to food po______, sometimes fatal.
3. There was a great difference between what could be made in w___ or in su____
- hard:
- hand
- mortar - refrigeration, creams, poisoning
- winter, summer
[ HISTORY OF FRENCH PASTRY ] 19th CENTURY
1. The emergence of gas and refrigeration equipment (18___), and the birth of the agri-food industry (ca____ and fruit preserves, the invention of m_____, the ex_____ of sugar from beets) would make pastries, once limited to af____ customers, became available to the g____ public.
2. The kitchen m___ that resulted in the Tarte Tatin, to the traditional fillings of crème pâtissière and frangipane, many of our modern recipes can be linked to the kitchens of F____!
- 1875, canning, margarine, extraction, affluent ( tầng lớp giàu có ), general
- mishap ( tai nạn ), France
