Презентация, доклад на английском языке Мясные блюда. История происхождения блюд из мяса, рецепт и интересные факты из истории происхождения блюда Мясо по-французски. Для студентов по специальности 19.02.10 Технология продукции общественного питания, учебник

food in general.
Meat is an important part of the diet of many people because it contains protein.
Protein helps the growth and healing of a body and gives energy. 

Koudou antelope
3. Ostrich
4. Gazelle
5. Crocodile

end of the last glacial period 
(10,000 BC), allowed the systematic production of meat and the breeding of animals.

domesticated with the help of dogs as early as the 8th millennium BC. Cattle were domesticated in Mesopotamia after developing agriculture about 5000 BC.

boars,
are known to have existed about 2500 BC. 
 Pork sausages and hams were of great commercial importance in Greco-Roman times.

is a 19th-century dish of Russian cuisine, which was created by the French chef Urbain Dubois in the employ of Count Alexei Orloff, former Russian ambassador to France.

ORLOFPrince OPrince OrloffF
rloffFv

VEAL ORLOFF

Count Alexei F. Orloff

béchamel sauce, cheese

VEAL ORLOFF

called "French-style meat", in France such a dish isn't present.
Only in the east of the country, in the Province of Alsace, there is a dish which consists of meat, onions, carrots and potatoes.
Variations of French-style meat are called " Home-style meat ", "Surprise" or "Diplomat".

VEAL ORLOFF

layer of pureed mushrooms and onions between each slice. It is then topped with Mornay sauce (béchamel and cheese) and browned in the oven.

VEAL ORLOFF

they usually go by the name
 French meat 
(Russian: Мясо по-французски).

VEAL ORLOFF