Most Western foods! I mentioned in another thread that recently I started learning Creole cooking which starts with a dark roux followed by stopping the cooking process with the holy trinity. This is very similar to espagnole mother sauce and a modified mirepoix (peppers instead of carrots). If you take a cooking course in almost any Western country it'll start with traditional French and Italian methods as a lot of cooking styles evolved from that. Certainly a lot of cooks in the 18th and 19th centuries trained in France (and Italy) taking their skills back home, not to speak of colonization by the French and Spanish.

It's a fun way to learn history actually, following the influences of cooking techniques and trade. And the French were very influential here. The Spanish influenced Mexican cuisine when they conquered the Aztecs, and Spanish aristocratic chefs trained in France, so you can see modifications of classical French cuisine in Mexican prep edited to local spice profiles and ingredients. Etc... Just look at pan dulce!

French cooking is the C of programming in many ways!

> If you take a cooking course in almost any Western country it'll start with traditional French and Italian methods as a lot of cooking styles evolved from that.

Weird, I've taken a couple cooking classes in the Bay Area, and this never came up.

As the sibling comment said, most Western food will include some variation on the mother sauces.

"The five mother sauces include béchamel sauce, veloute sauce, brown or Espagnole sauce, Hollandaise sauce and tomato sauce." French ones are the same: "The five French mother sauces are: Béchamel, Velouté, Espagnole, Hollandaise, and Tomato"

The techniques and ingredients you use for them are the basis for most sauces used in Western cuisine. You learn those five, you've learned all (or most of) western sauces.