Knowledge of French cooking has contributed significantly to Western cuisines and its criteria are used in Western cookery school boards and culinary education. In November 2010, French gastronomy was added by UNESCO to its lists of the world's "intangible cultural heritage".
A typical French meal often consists of three courses, hors d'œuvre or entrée (introductory course, sometimes soup), plat principal (main course), fromage (cheese course) and/or dessert, sometimes with a salad offered before the cheese or dessert.
French regional cuisines use locally grown vegetables such as potato, wheat, beans, carrot, leek, turnip, zucchini and fungi such as truffle, mushrooms, chanterelle and porcini. Common fruits include oranges, peaches, apricots, apples, pears, plums, cherries, strawberries, raspberries, blackberries and grapes. Varieties of meat consumed include chicken, squab, turkey, duck, goose, beef, pork, lamb and rabbit. Commonly consumed fish and seafood include cod, sardines, tuna, salmon, trout, herring and oysters. Eggs are often eaten as omelettes, hard-boiled with mayonnaise or scrambled plain. Pastries are a large part of French cooking. Cheese and wine are also a major part of the cuisine, being perhaps the most famous of all.