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Knowledge of French cooking has contributed significantly to Western cuisines. Its criteria are used widely in Western cookery school boards and culinary education.
The ingredients of the time varied greatly according to the seasons and the church calendar, and many items were preserved with salt, spices, honey, and other preservatives. Late spring, summer, and autumn afforded abundance, while winter meals were more sparse. Livestock were slaughtered at the beginning of winter. Beef was often salted, while pork was salted and smoked.
Bacon and sausages would be smoked in the chimney, while the tongue and hams were brined and dried. Cucumbers were brined as well, while greens would be packed in jars with salt. Fruits, nuts and root vegetables would be boiled in honey for preservation.
Pengetahuan tentang memasak Perancis telah memberikan kontribusi signifikan terhadap masakan Barat. kriteria yang digunakan secara luas di papan sekolah memasak Barat dan pendidikan kuliner.
Bahan-bahan dari waktu bervariasi sesuai dengan musim dan kalender gereja, dan banyak item yang diawetkan dengan garam, rempah-rempah, madu, dan pengawet lainnya. Akhir musim semi, musim panas, dan musim gugur diberikan kelimpahan, sementara makanan musim dingin lebih jarang. Ternak dibantai pada awal musim dingin. Daging sapi sering asin, sementara daging babi asin dan merokok.
Daging dan sosis akan merokok di cerobong asap, sementara lidah dan paha yang brined dan dikeringkan. Mentimun yang brined juga, sementara hijau akan dikemas dalam botol dengan garam. Buah-buahan, kacang-kacangan dan sayuran akar akan direbus dalam madu untuk pelestarian.
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