"and 10% by retail. The United States is also known for supplying China with most of their French fries as 70% of China's French fries are imported. Pre-made French fries have been available for home cooking since the 1960s, having been pre-fried (or sometimes baked), frozen and placed in a sealed plastic bag. Some varieties of French fries that appeared later have been battered and breaded, and many fast food chains in the U.S. dust the potatoes with kashi, dextrin, and other flavor coatings for crispier fries with particular tastes. French fries are one of the most popular dishes in"
"Steak frites Steak-frites, meaning ""steak [and] fries"" in French, is a very common and popular dish served in brasseries throughout Europe consisting of steak paired with French fries. It is considered by some to be the national dish of Belgium, which claims to be the place of its invention. Historically, the rump steak was commonly used for this dish. More typically at the present time, the steak is an entrecôte also called rib eye, or scotch fillet (in Australia), pan-fried rare (""""saignant""""—literally ""bloody""), in a pan reduction sauce, although hollandaise or béarnaise sauce are not uncommon, served with deep-fried potatoes"
"Belgium). The combination of mayonnaise, ketchup or curry ketchup and chopped onions is called ""speciaal"" (""special""), and mayonnaise mixed with peanut sauce is called ""oorlog"" (""war""). In Belgium, a thicker variety of fries is used, ""frieten"" in Dutch and ""frites"" in French. They are mainly sold by street vendors (see picture), in a little place called a ""frituur"" in Dutch, a ""friterie"" in French. In Belgium, French fries are traditionally fried in suet (beef fat) but this has become less common and people tend to fry them in oil. Liège-style waffles (Dutch ""wafel"" or French ""gaufre"") are served warm as"
"Moules-frites Moules-frites or moules et frites (]; ) is a popular main dish of mussels and fries originating in Belgium. It is also popular in Jersey and France. The title of the dish is French, ""moules"" meaning mussels and ""frites"" fries, with the Dutch name for the dish meaning the same. It is considered the national dish of Belgium. The portion of ""moules"" in Belgian restaurants tends to be one and a half kilograms per person, which can be prepared in several different ways. Although ""moules-frites"" are popular in France and around the world, it is thought that the dish"
"originated in Belgium. It is likely that it was originally created by combining mussels, a popular and cheap foodstuff eaten around the Flemish coast, and fried potatoes which were commonly eaten around the country in winter when no fish or other food was available. On their own, french fries are also closely associated with Belgian cuisine by many Europeans. Although Belgium claims to be the birthplace of french fries, their origin is uncertain and several other countries also claim the title. The ways in which the mussels are cooked in the dish can vary significantly. Some variants commonly seen are:"
"the dish spoke French. In Belgium, fries are sold at fast food stands or in dedicated fast-food restaurants called friteries, frietkot, or frituur (loosely: ""fry shack""). They are often served with a variety of sauces and eaten either on their own or in the company of other snacks. Traditionally, they are served in a ""cornet de frites"" (French) or """" (Flemish), a cone-shaped white piece of thick paper then wrapped in a piece of thin (and coloured) paper, with the sauce on the top. Larger portions are often served in cardboard trays for practicality's sake. Other street foods like frikandel,"
"2013 album, ""Racine Carrée"". Moules-frites Moules-frites or moules et frites (]; ) is a popular main dish of mussels and fries originating in Belgium. It is also popular in Jersey and France. The title of the dish is French, ""moules"" meaning mussels and ""frites"" fries, with the Dutch name for the dish meaning the same. It is considered the national dish of Belgium. The portion of ""moules"" in Belgian restaurants tends to be one and a half kilograms per person, which can be prepared in several different ways. Although ""moules-frites"" are popular in France and around the world, it is"
"Quiche Quiche ( ) is a savoury open flan consisting of pastry crust filled with eggs, milk or cream, and cheese, meat, seafood or vegetables. Quiche can be served hot or cold. It is part of French cuisine but is also popular in other countries, particularly as party food. The word is first attested in French in 1805, and in 1605 in Lorrain patois. The first English usage — ""quiche Lorraine"" — was recorded in the ""Indiana Evening Gazette"" in 1925. The further etymology is uncertain but it may be related to the German """" meaning ""cake"" or ""tart"". Quiche"
"Friterie A friture, baraque à frites or friterie () in French-speaking Belgium and Northern France, or frituur or frietkot in Flanders and the Netherlands, also fritkot in French-speaking Belgium and friture or frietkraam in the Netherlands, is the name for traditional restaurants, kiosks or vans serving quick-service fast food, particularly fries from which they derive their name. Friteries are often found on main highways and town squares and may be in the form of restaurants offering table service or a caravan, trailer or even converted van only offering take away food at roadsides. Friteries offer several fried and grilled dishes"
"""steak-frites"", or steak-and-chips. The beefsteak used was the cut of sirloin known in French as ""contre-filet"" or ""entrecôte"", and accordingly the restaurant was named Le Relais de Venise – L'Entrecôte. Where most restaurants served ""steak-frites"" with herbed butter, Le Relais de Venise instead served the dish with a complex butter-based sauce. A simple salad of lettuce topped with walnuts and a mustard vinaigrette was offered as a starter, and not until the end of the meal did the menu offer some choice, from a dessert list of fruit pastries, ""profiteroles"", and other confections consisting mainly of ice cream, chocolate sauce,"
"referred to as ""patat"" (the word for potato in the south of the Netherlands and in Flanders) or ""friet"" (from the French ""frire"" meaning deep-frying) or ""patat friet"". Some shops in the Netherlands also sell ""Vlaamse friet"" (Flemish fries, similar to the type sold in Belgium) but this is less common than the thinner variant. In the Netherlands, French fries are traditionally fried in vegetable oil. In the Netherlands, street foods are usually sold by a small store which is a mix of a cafe/bar and a fast-food restaurant, known as a ""snackbar"" or ""cafetaria"". These stores may also contain"
"acknowledged, most such dishes are enjoyed throughout Belgium. Fries, deep-fried chipped potatoes, are very popular in Belgium, where they are thought to have originated. The earliest evidence of the dish comes from a book entitled ""Curiosités de la table dans les Pays-Bas-Belgiques"" written in 1781, which described how inhabitants of Namur, Dinant and Andenne around the Meuse River had eaten fried potatoes since around 1680. Though they are usually known as ""French fries"" in the United States, it is argued that American soldiers during the First World War called them ""French Fries"" because the Belgian soldiers who introduced them to"
"French fry vending machine A French fry vending machine is a vending machine that dispenses hot French fries, also known as chips. The first known french fry vending machine was developed circa 1982 by the defunct Precision Fry Foods Pty Ltd. in Australia. A few companies have developed and manufactured French fry vending machines and prototypes. Furthermore, a prototype machine was also developed at Wageningen University in the Netherlands. The now defunct Australian company Precision Fry Foods Pty Ltd. designed the first known French fry vending machine, named Mr. French Fry. The company registered the design with the Australian government"
"France in the dish known as ""gnocchis à la parisienne"", a hot dish comprising gnocchi formed of choux pastry served with Béchamel sauce. A specialty of Nice, the ""gnocchi de tantifla a la nissarda"", is made with potatoes and wheat flour. A variant of ""gnocchi de tantifla a la nissarda"" is ""la merda dé can"", literally, ""the dog shit"". It is made with potatoes, wheat flour, eggs and ""blette"" (Swiss chard), which is also used for the ""tourte de blette"". ""La merda dé can"" is longer than the original gnocchi. Due to the significant number of Italian immigrants who arrived"
"Chicken Française Chicken Française (or Chicken Francese) is an Italian-American dish of flour breaded, egg-dipped, sautéed chicken cutlets with a lemon-butter and white wine sauce. The dish is popular in the region surrounding Rochester, New York, where it is known as Chicken French, to the point that some have suggested the dish be called Chicken Rochester. When Italian immigrants arrived in Rochester, they brought their recipes with them, including veal francese, but they substituted chicken for the more expensive veal. Another source says that Veal Francese had been popular in the region since the 1950s, but when consumers boycotted veal"
"(French fries). Francophilia led to its generalization to the Portuguese-speaking world, where it is called or , especially in Brazil, where the sauce is usually just onion rings cooked and fried in the steak's own juice and frying oil, being the most popular dish to go aside rice and beans. It is also very popular in the Spanish-speaking world. ""Steak-frites"" is the subject of a semiotic analysis by the French cultural theorist Roland Barthes in his 1957 work ""Mythologies"". Steak frites Steak-frites, meaning ""steak [and] fries"" in French, is a very common and popular dish served in brasseries throughout Europe"
"served with frites, such as hamburgers, brochette, meatballs, merguez and fried chicken. These dishes have regionally varying nicknames to distinguish the different combinations of ingredients, like the ""bearclaw"", for example. Traditionally, the most typical companion to fries were cold mussels in vinegar, as well as carbonade flamande. Another characteristic of a Belgian friterie is the large selection of Belgian sauces including ketchup, curry ketchup, mayonnaise, aïoli, tartar sauce, cocktail Whisky sauce, American, Samuraï, Andalouse, Riche, Mexican, Orientale, Brazil, Béarnaise or Diablo. Originally, the frites were served in sheets of paper rolled into an upside down cone. Nowadays most friteries also"
"depending on the region. A thinner loaf is called a ""ficelle"" (string). A short baguette is sometimes known as a ""baton"" (stick), or even referred to using the English translation ""French stick"". None of these are officially defined, either legally or, for instance, in major dictionaries, any more than the baguette. French breads are also made in forms such as a ""miche"", which is a large pan loaf, and a ""boule"", literally ball in French, a large round loaf. Sandwich-sized loaves are sometimes known as ""demi-baguettes"" or ""tiers"". In France a baguette must weigh 250 grams (8.75 ounces), a batard"
"Condiments include ketchup, Finnish mustard, pickle relish, mayonnaise, and mustard relish, as well as lettuce, tomato, and onion. Other common late night street food fare found at kiosks are doner kebabs, Finnish meatballs (""lihapulla""), and french fries with condiments. In France, sandwiches are a common street food. Most of them are baguette bread sandwiches with different kinds of fillings such as ""jambon/beurre"" (ham with butter), ""jambon/fromage"" (ham with cheese) or ""poulet/crudités"" (chicken with vegetables). Crêpes are another common French street food. A crêpe complète containing ham, shredded cheese, and an egg provides a filling lunch. Sweet crêpes or waffles are"
"In a French patisserie, assorted small desserts are usually called ""mignardises"", while hard, buttery biscuits are called petit fours. Petit four A petit four (plural: petits fours, also known as mignardises) is a small bite-sized confectionery or savoury appetizer. The name is French, ""petit four"" (), meaning ""small oven"". In 18th and 19th century France, gas ovens did not exist. Huge brick ovens were used, which took a long time to heat up but also to cool down. Bakers used the ovens during the cooling process, taking advantage of their stored heat, for baking pastry. This was called baking ""à"
"Countries, and Belgian historian Jo Gerard mentions that they originated around 1680 in both Belgium and the Spanish Netherlands, specifically in the area of ""the Meuse valley between Dinant and Liège"". The people of this region used to prepare meals with small amounts of fried fish, but when the river froze over and fishing became impossible, they would cut up potatoes and fry them in animal oil. French fries were introduced as a snack in American cafés during the early 19th century, but they did not become popular until large fast food companies such as McDonald's and Burger King incorporated"
"defined by French legislation: a product named ""fromage frais"" must contain live cultures when sold, whereas with ""fromage blanc"" fermentation has been halted. In Swiss French, it is usually called ""séré"". In Austria, the name ""Topfen"" (pot cheese) is common. In Flanders, it is called ""plattekaas"" (flat cheese). In Finnish, it is known as ""rahka"", while in Estonian as ""kohupiim"" (foamy milk), in Lithuanian as ""varškės sūris"" (curd cheese), and in Latvian as ""biezpiens"" (thick milk). Its Italian name is ""giuncata"" or ""cagliata"" (curd). Among the Albanians quark is known as ""gjizë"". Quark is a member of the acid-set cheese"
"call such a dish a ""frite sauce"" (""french fries with sauce"") rather than poutine. Shawinigan and some other regions have ""patate-sauce-choux"" where shredded raw cabbage replaces cheese. Fast food combination meals in Canada often have the options of getting french fries ""poutinized"" by adding cheese curds (or shredded cheese in the Prairies and Western Canada) and gravy, or subbing the fries for a poutine. The popular chain Chez Ashton of the Quebec City area is known for its poutine ""Galvaude"" (topped with chicken and green peas) and ""Dulton"" (with ground beef). Sweet potato has been used to be a healthy"
"Fouée Fouée, also known as fouace is a round, airy bread from the western France (Touraine and Anjou region of the Loire Valley, Poitou, Charente). It looks somewhat similar to pita. It is served with pork rillettes, salted butter and mogettes (white beans). Not to be confused with another French culinary specialty, called or fouasse, from the Southern France (Rouergue, Aveyron and Haute-Auvergne). Fouace is a traditional pastry with a light-yellow crumb, a fine crust, often strewn with sugar grains. It is usually presented in the shape of a crown or bun and it is well-known for its unique orange"
"French toast French toast is a dish made of bread soaked in eggs and milk, then fried. Alternative names and variants include eggy bread, Bombay toast, German toast, gypsy toast, poor knights (of Windsor), and Torrija. The earliest known reference to French toast is in the ""Apicius"", a collection of Latin recipes dating to the 4th or 5th century, where it is described as simply ""aliter dulcia"" (""another sweet dish""). The recipe says to ""slice fine white bread, remove the crust, and break it into large pieces. Soak these pieces in milk and beaten egg, fry in oil, and cover"
"States, has the specific meaning of deep-fried choux pastry. Beignets can also be made with yeast pastry, which might be called ""boules de Berlin"" in French, referring to Berliner doughnuts which have a spherical shape (in other words, they do not have the typical doughnut hole) filled with fruit or jam. In Corsica, beignets made with chestnut flour (""Beignets de farine de châtaigne"") are known as fritelli. Donuts (doughnuts) in Quebec and elsewhere in Canada are referred to as both ""Beigne"" and ""Beignet"" in French. Beignets are commonly known in New Orleans as a breakfast served with powdered sugar on"
"the fries are served with combinations of sauces, most famously ""speciaal"" (special): mayonnaise, with (spiced) ketchup and chopped onions; and ""oorlog"" (literally ""war""): mayonnaise and peanut sauce (sometimes also with ketchup and chopped onions). The meat product is usually a deep fried snack; this includes the frikandel (a deep fried skinless minced meat sausage), and the kroket (deep fried meat ragout covered in breadcrumbs). In Portugal, there are some varieties of local fast-food and restaurants specialized in this type of local cuisine. Some of the most popular foods include ""frango assado"" (Piri-piri grilled chicken previously marinated), francesinha, francesinha poveira, espetada"
"French dip In American cuisine, the French dip sandwich, also known as a beef dip, is a hot sandwich consisting of thinly sliced roast beef (or, sometimes, other meats) on a ""French roll"" or baguette. It is usually served topped with Swiss Cheese, onions, and a side of beef juice from the cooking process (au jus, ""with juice""). Beef broth or beef consommé is sometimes substituted. Despite the name, this American specialty is completely unknown in France itself, the name seeming to refer to the style of bread, rather than an alleged French origin. Although the sandwich is most commonly"
"in friteries run by Turkish immigrants. The oldest known friterie was located in Antwerp in 1842. The friterie is the subject matter of the 2010 documentary ""Fritkot"" directed by Manuel Poutte. Friterie A friture, baraque à frites or friterie () in French-speaking Belgium and Northern France, or frituur or frietkot in Flanders and the Netherlands, also fritkot in French-speaking Belgium and friture or frietkraam in the Netherlands, is the name for traditional restaurants, kiosks or vans serving quick-service fast food, particularly fries from which they derive their name. Friteries are often found on main highways and town squares and may"
"According to Merriam-Webster, a popular etymology is that ""poutine"" is from a Québécois slang word meaning ""mess"". In the basic recipe for poutine, French fries are covered with fresh cheese curds, and topped with brown gravy. In a traditional Quebec poutine: Heavy beef- or pork-based brown gravies are rarely used. To maintain the texture of the fries, the cheese curd and gravy are added immediately prior to serving the dish. The hot gravy is usually poured over the room-temperature cheese curds, so that the cheese is warmed without completely melting. It is important to control the temperature, timing, and the"
"The unit uses a specially-designed dispenser to prevent the potatoes from being crushed or broken. As of September 2015, only the single prototype is available, which is housed at Wageningen University. Orders are placed using a touchscreen, and a fork and salt are provided separately in a box. French fry vending machine A French fry vending machine is a vending machine that dispenses hot French fries, also known as chips. The first known french fry vending machine was developed circa 1982 by the defunct Precision Fry Foods Pty Ltd. in Australia. A few companies have developed and manufactured French fry"
"Pain aux raisins Pain aux raisins () or escargot () is a spiral pastry often eaten for breakfast in France. Its names translate as ""raisin bread"" and ""snail"", respectively. It is a member of the ""pâtisserie"" ""viennoise"" family of baked foods. In France, it is typically a variant of the croissant or ""pain au chocolat"", made with a leavened butter pastry with raisins added and shaped in a spiral with a ""crème pâtissière"" filling. However, in many areas of Northern Europe and North America, it is generally made with sweetened bread dough or brioche dough, rather than pastry. It is"
"entrée as a combination meal. In contrast, sometimes side dishes are ordered separately from an a la carte menu. The term may or may not imply that the dish can only be ordered with other food. French fries are a common side dish served at fast-food restaurants and other American cuisine restaurants. In response to criticism about the high fat and calorie content of French fries, some fast-food chains have recently begun to offer other side dishes, such as salads, as substitutes for the standard French fries with their combination meals. The related phrase on the side may be synonymous"