Learning goals: 1  Students recognise the differences between cool and hot burning. 2  Students understand how the concept of a fire triangle can be used to communicate the elements needed to create and sustain fire. 3  Students understand the main steps and safety considerations required in designing a fire demonstration.
Foie Gras is one of the most popular and well-known delicacies in French cuisine and its flavour is described as rich, buttery, and delicate..... Truffles or Truffes in France, are a group of valuable and highly sought-after, edible underground fungi.
Traditional regional varieties. 1  Borscht is a beet-vegetable soup originally from Ukraine. 2  Bouillabaisse is a fish soup from Marseille, is also made in other Mediterranean regions; in Catalonia it is called bullebesa. 3  Bourou-bourou is a vegetable and pasta soup from the island of Corfu, Greece.