各国甜点介绍英语演讲ppt

StephyChou左薇涵June,2010DERSSERTSPS：Don’tdroolingaroundtheworldPS:control!control!!control!!!==!Petitsfours糖向小蛋糕Thefirstdestination——ParisMacaron马卡龙（杏仁小圆饼）macaron’singredientsItismeringue-based（蛋白糖饼）:madefromamixtureofeggwhites,almond（杏仁）flour,andbothgranulatedandconfectionerysugar..Macaron’sHistory马卡龙的历史AlthoughpredominatelyaFrenchconfection,therehasbeenmuchdebateaboutitsorigins.LarousseGastronomiquecitesthemacaronasbeingcreatedin791inaconventnearCormery.SomehavetraceditsFrenchdebutbacktothearrivalofCatherinede'Medici’sItalianpastrychefswhomshebroughtwithherin1533uponmarryingHenryII.Inthe1830smacaronswereservedtwo-by-twowiththeadditionofjams,liqueurs,andspices.ThemacaronasitisknowntodaywascalledtheGerbetortheParismacaronandisthecreationofPierreDesfontainesoftheFrenchpâtisserieLadurée,composedoftwoalmondmeringuedisksfilledwithalayerofbuttercream,jam,organachefilling.巴黎百年老店—LaduréeTheseconddestination——ItaliaTiramisu提拉米苏Tiramisu’singredientsTiramisu(Italian:Tiramisù;Venetian:TiramesùisoneofthemostpopularItaliancakes.Generally，Itismadeofsavoiardi(意大利饼干or手指饼干)dippedinespresso（kindofmilkcoffee）orstrongcoffeeorrum（朗姆酒）,layeredwithawhippedmixtureofeggyolks（蛋黄）,mascarpone(马斯卡普尼干酪，一种牛奶软干酪，意大利）cheese,andsugar,andtoppedwithcocoa.提拉米苏（Tiramisu）是一种带咖啡酒味儿的蛋糕，由鲜奶油、可可粉、巧克力、面粉制成，最上面是薄薄的一层可可粉，下面是浓浓的奶油制品，而奶油中间是类似巧克力蛋糕般的慕司。吃到嘴里香、滑、甜、腻，柔和中带有质感的变化，味道并不是一味的甜，因为有了可可粉，所以略有一点点苦涩，这正好与卡布奇诺(Cappuccino)相配Tiramisu’shistoryThereissomedebateregardingtiramisu'sorigin,asthereisnodocumentedmentionofthedessertbefore1983.In1998,FernandoandTinaRarissimilarlyclaimedthatthedessertisarecentinvention.Theypointoutthatwhiletherecipesandhistoriesofotherlayereddessertsareverysimilar,thefirstdocumentedmentionoftiramisuinapublishedworkappearsinaGreekcookbook.Backingupthisstory,theauthorsrecalledanarticlethattiramisuwascreatedin1971inTrevisobyGiuseppeDiClemente.Merriam-Webster'sOnlineDictionarygives1982astheyearoforigin.Severalsources(fromVinVeneto,dated1981,totheItalianAcademyofGiuseppeMaffioliandseveralcuisinewebsitesclaimthattiramisuwasinventedinTrevisoatLeBeccherierestaurantbythegod-daughterandapprenticeofconfectioner,FrancescaValori,whosemaidennamewasTiramisu.ItisbelievedthatLinguanottonamedthedishinhonourofFrancesca'sculinaryskill.OthersourcesreportthecreationofthecaketohaveoriginatedinthecityofSiena.SomeconfectionersweresaidtohavecreateditinhonourofCosimoIIIontheoccasionofhisvisittothecity.Alternatively,accountsbyCarminantonioIannacconeasresearchedandwrittenaboutbyTheWashingtonPostestablishthecreationoftiramisubyhimonDecember24,1969,inViaSottotrevisowhilehewasheadchefatTreviso,nearVenice.Intheoriginalrecipe,therewasnoliquorasthecakewasoriginallyaimedatchildrenandtheelderly,andtheoriginalshapewasround.Thephrasetiramisuliterallymeans“pickmeup”带我走orpullmeupinreferencetotheeffectsofthesugarandespresso提拉米苏的寓意提拉米苏（Tiramisu）意大利原文是“带我走”的意思。关于Tiramisu的由来，流传过一个温馨的故事：Tiramisu最早起源于二战时期，一个意大利士兵即将开赴战场，可是家里已经什么也没有了，心急如焚的爱人没有时间烤制精美的蛋糕，为了给他准备干粮，只好把家里所有能吃的饼干、面包胡乱混合了鸡蛋可可粉蛋糕条做成粗陋速成的一个点心。她挂着汗珠，闪着泪光递上的食物虽然简单，却满怀着深深的爱意。所以，这份点心的另一个含义是“记住我”。每当这个士兵在战场上吃到提拉米苏就会想起他的家，想起家中心爱的人。Thethirddestination——AustriaSachertorte沙加蛋糕SachertorteSachertorte(isachocolatecake,inventedbyFranzSacherin1832forinVienna,Austria.ItisoneofthemostfamousViennese(威尼斯人）culinary(烹饪）specialties.TheOriginalSachertorteisonlymadeinViennaandSalzburg（萨尔茨保，奥地利地名）),andisshippedfrombothlocations.TheonlyplacewheretheOriginalSacherTorteisavailableoutsideofAustriaisintheSachershopofBolzano（博尔扎诺，意大利地名）,Italy.)FranzSacherSachertorte’shistoryRecipessimilartothatoftheSacherTorteappearedasearlyastheeighteenthcentury,oneinstancebeinginthe1718cookbookofConradHagger,anotherinGartler-Hickmann's1749TriedandTrueVienneseCookbook(WienerischembewährtemKochbuch).TherealhistoryoftheSacherTortebegins,however,in1832,whenPrinceMetternichchargedhispersonalchefwithcreatingaspecialdessertforseveralimportantguests.Theheadchefhavingtakenill,thetaskfelltothesixteen-year-oldFranzSacher,thenanapprenticeinhissecondyearoftraininginMetternich'skitchen,towhomtoPrinceisreportedtohavedeclared,Lettherebenoshameonmetonight!WhilethetortecreatedbySacheronthisoccasionissaidtohavedelightedMetternich'sguests,thedessertreceivednoimmediatefurtherattention.SachercompletedhistrainingasachefandafterwardspenttimeinPressburgandBudapest,ultimatelysettlinginhishometownofViennawhereheopenedanupperclassdelicatessenandwinery.Sacher'seldestsonEduardcarriedonhisfather'sculinarylegacy,completinghisowntraininginViennawiththePastryChefattheDemelbakeryandchocolatier,duringwhichtimeheperfectedhisfather'srecipeanddevelopedthetorteintoitscurrentform.ThecakewasfirstservedattheDemelandlaterattheHotelSacher,establishedbyEduardin1876.Sincethen,thecakehasnumberedamongstthemostfamousofVienna'sculinaryspecialtiesNext》》》Auckland，NewZealandThedessertmenuofFrenchCafe&PartingtonsRestaurant》VANILLACRÈMEBRULEE》WARMCHOCOLATESABLEETART》CRISPNOUGATINECANNELLONI》PEANUTBUTTERPARFAIT》COCONUTTAPIOCAPUDDINGVANILLACRÈMEBRULEE脆糖衣焦糖布丁HOW：roastedrhubarbchampagneandraspberryfoam,whitechocolatesorbet,raspbe