Hi, students!
Chinese Food Culture.
Chinese Food Culture
A Chinese meal is consisted of two parts: staple food, normally made of rice, noodles or steamed buns, and ts'ai, vegetable and meat dishes. (This is different from Western meals, which take meat or animal protein as main dish). The primary eating utensils are chopsticks (for solid foods) and ceramic spoon (for soups and congees). In a Chinese meal, everyone will have their own rice bowl; however, the accompanying dishes will be served in communal plates and shared by all people. Normally, the dishes are often eaten together with a mouthful of rice. Desserts are not main course in China; instead, Chinese desserts are considered as snacks eaten between two meals. If dessert is served in the meal, they will be served during the course of meal with no firm distinction made. If served at the end of the meal, the dessert is normally fresh fruit.
Cold dishes are the first course in traditional Chinese banquet. Salt, sugar, chili powder, light soy sauce, vinegar and sesame oil are often used to make cold dishes. Cold dishes attach great importance to the designing of the dish, which is the “shape” of the dish. Normally, cold dish can provoke people’s appetite.
Hot dish is a concept comparing with cold dish. Normally, main course is also called hot dish. Hot dishes are normally cooked using techniques like stir-frying, deep-frying, Liu, quick-frying, Hui, etc.
Instead of adding milk or cream into the soup, Chinese soups are adding refined starches from corn to thickening the soups. There are also light soups which don’t use starches. Normal ingredients for soups are vegetables and meat, like pork and chicken. Soups are served following the hot dishes. Chinese people believe that soups are good for health.
Rice is the staple food in southern China, for southern China is the rice farming areas. People always eat steamed rice. While in Northern China, which is a wheat farming area, people normally eat flour-based food, like noodles, mantou (a kind of steamed buns) and dumplings.
Monday, the 14th of September
French food and French cooking took hundreds of years to develop, and like food everywhere it reflects the history of the country in which it developed. By the 17th century the French class system had created great inequality, and this meant rich, upper-class people could employ chefs and eat expensive delicacies and fancy dishes, while poor lower-class people had to eat very cheap, low-quality food.French meals
Most French people eat a light breakfast of French bread or croissants with honey or jam, and tea or coffee. For a bigger breakfast, they might have bread with ham and cheese or a savoury paste called pâté, or a grilled ham and cheese sandwich called croque monsieur. Breakfast is often a small meal, but lunch and dinner are much bigger meals that can last for two hours or more. Both are usually three-course meals taken with wine and cheese plus tea or coffee. The three courses are an entrée consisting of soup or savoury foods, a main course including meat and vegetable dishes, and a dessert or pastries.
Entrée dishes
Entrée choices can include clear soups like French onion soup, thick soups like lobster bisque, and small savoury dishes known as hors d'oeuvre. Popular hors d'oeuvre include meat, fish or vegetable-filled vol-au-vents and a dish called crudités in which raw vegetables like carrot, cucumber and celery sticks are dipped in a vinaigrette sauce. Some hors d'oeuvre are made with expensive delicacies such as caviar, truffle, or a kind of oversized liver made by force-feeding ducks or geese called foie gras. Another dish often served as an entrée is escargot, or cooked snails. Even though snails were peasant food at first, they became a delicacy when haute cuisine chefs began removing the flesh and flavouring it before returning it to the shells.
Main course dishes
The second course is usually the main course in which a meat, fish or poultry dish is served with side dishes of vegetables. Like escargot, many haute cuisine and nouvelle cuisine main course dishes originated from lower-class dishes. For example, a spicy fish and vegetable stew called bouillabaisse was first invented by poor fishermen in Provence as a way of using bony fish they couldn't sell in the market. A peasant dish that's also from Provence is a beef or lamb stew cooked in wine called daube. Beef bourguignon from the eastern region of Burgundy is another famous stew. It's made by slowly cooking pieces of beef in red wine before adding garlic, onions and mushrooms. Burgundy is also where the famous chicken dish coq au vin is from. Another peasant dish that later became a haute cuisine favourite is cassoulet, a casserole of pork sausages and pork skin, duck or goose meat and haricot beans.
As well as meat dishes, main course options can include vegetarian dishes like ratatouille, a popular vegetable stew. Vegetables are also prepared in various ways as side dishes. They can be fried, as in French fries, or sliced and baked in milk as in dauphinois dishes like gratin dauphinois. Many other vegetables like eggplant, carrot, zucchini, leek and mushrooms are also important in French cooking.
Desserts
The third course in a French lunch or dinner is usually dessert, and some of the most popular of all French foods are desserts and pastries. They're made by a special chef called a pâtissier and sold in bakeries called pâtisseries. The most well-known French desserts include the custard-like crême brûlée and the light and creamy mousse. Favourite pastries include the éclair, a long, cream-filled pastry, and the profiterole, a small ball-shaped pastry sometimes called a cream puff. There are many other delicious French desserts, all worth trying if you have the chance.
German food
Germans tend to eat heavy and hearty meals that include ample portions of meat and bread. Potatoes are the staple food, and each region has its own favorite ways of preparing them. Some Germans eat potatoes with pears, bacon, and beans. Others prepare a special stew called the Pichelsteiner, made with three kinds of meat and potatoes. Germans from the capital city of Berlin eat potatoes with bacon and spicy sausage. Sauerbraten is a large roast made of pork, beef, or veal that is popular throughout Germany, and is flavored in different ways depending on the region. In the Rhine River area, it is flavored with raisins, but is usually cooked with a variety of savory spices and vinegar. Fruit (instead of vegetables) is often combined with meat dishes to add a sweet and sour taste to the meal. Throughout Germany desserts made with apples are very popular.
Knödel, or dumplings, accompany many meals, especially in the north. In the south, a tiny version called spätzle is more common. Knödel may be made either of mashed potatoes or bread (or a mixture of both), and are either boiled or fried. Germans enjoy bread with every meal, with rye, pumpernickel, and sourdough breads more common than white bread. Soft pretzels can be found almost anywhere. Spargel (asparagus) served with a sauce or in soup is popular in the spring.
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Read more: http://www.foodbycountry.com/Germany-to-Japan/Germany.html#ixzz6XlehlyyL
GOOD LUCK
Friday, the 11th of September
Polish food.
Breakfast in european countries
Task1
Read the text and summarize the information in your copybooks.
If there is any cuisine that is known for being hearty, it's Polish food. Many Polish dishes contain eggs, cream, and meats, making them very filling.
Chicken and pork are also commonly used in Polish cuisine but aren't always the central part of the meal. Cabbage, mushrooms, and potatoes are considered staples in Polish kitchens as these ingredients are used in a large number of meals.
The food of Poland has a lot of outside influences from bordering countries such as Lithuania, Hungary, Belarus, Ukraine, and Germany. Elements of cuisine from Russia, Turkey, and even Italy can also be found in the food because of the historical connections Poland had with these countries.
Polish food is rich and delicious and full of reminders of how life was lived in Poland over the centuries. There is something about these meals that even makes a non-Pole's mouth water! Read on to learn more about what Polish cuisine has to offer and, as the Polish would say, "Jedzcie, pijcie i popuszczajcie pasa!" ("Eat, drink, and loosen your belt!")
Polish Main Dishes
The main course is the most essential part of the meal. Food in Poland is highly regional, but many dishes are used as the main course all over Poland. Some of these dishes are even popular outside of Poland as many former Poles have introduced these dishes to the new regions in which they live.
- Pierogi are perhaps one of the most widely known and loved of Polish dishes. These stuffed dumplings can contain a variety of different things and are quite a versatile dish in that it can be made sweet and stuff with fruits or even chocolate or, more commonly, contain something more suitable for dinners such as meat, sauerkraut, mushrooms, or potatoes.
- Bigos is another favorite dish, made up of sauerkraut and meat. If you've tried choucroute before (a popular French dish which you have to try,) this is very similar, but it is not quite as acidic.
Polish Desserts
Polish food is wonderful with the delicious soups and filling main dishes but is not complete without the amazing desserts that are what makes Polish cuisine so famous among non-Poles. Polish cuisine is full of cookies and cakes that are to die for. There are many different recipes for different tastes when it comes to dessert so anyone will enjoy a Polish sweet treat.
- Kolaczki is perhaps one of the most popular desserts from Poland. These are folded cookies that contain a fruit filling (usually apricot) or a sweet cheese filling and are lightly dusted with powdered sugar. Traditionally, these delicious cookies were served at Christmastime, but are now a year-round treat. Kolaczkis are best fresh, so it is best if they are homemade or if you are in a Polish area you can buy them in local supermarkets.
- Babka is a delicious yeast cake that is shaped like an angel food cake. Babka is known for being an Easter dish. Babka is often made with raisins mixed in the dough and contains a fruit topping, but more and more cheese or chocolate babkas are being made (because everyone loves a chocolate babka!)
- Task2
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DO ALL TASKS IN WRITTEN FORM.
Tuesday, the 8th of September
Traditional American Cuisine
Task 1
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Task 2
American cuisine is represented by a variety of cooking styles that have come from a variety of immigrant cultures.
A large role in the formation of American recipes played the national cuisine of the indigenous people of America. The climate and weather conditions of different regions of the Americas also have an impact on cooking.
Salads are the most common dish in all of America; there are several hundred recipes. They are prepared from various products, ranging from ordinary cucumbers and tomatoes, ending with all sorts of delicacies. The menu of American cuisine contains a lot of seafood.
Residents of the southern regions prefer fried chicken, beef meat and smoked pork, crabs and cornmeal.
The western part of the continent is famous for steaks, Italian ravioli and pizza, potato dishes and chocolate desserts.
Mexican dishes and stuffed peppers are typical for the south-western part of region. Ice is very popular in America. In every restaurant there must be a jug with ice. Americans' favorite drink is iced tea. For side dishes, American chefs prefer long rice of different varieties. Special attention is paid to spices; no dish is prepared without them.
For cooking, it is convenient for Americans to use semi-finished products. On ordinary days, they prepare meat dishes with a side dish, preferring baked potatoes, beans or spinach. Salads are prepared from fresh vegetables: tomatoes, radishes, avocado, cucumbers, various types of onions. Dessert dishes are prepared from ready-made biscuits with the addition of sweet cream, berries, nuts and chocolate.
Americans like to have snacks, prepare various sandwiches with cheese, roast beef, ham, vegetables, fried onions. For family holidays and weekends, Americans cook duck or turkey with apples, apple pies and sweet mousses.
Task 3 Do the task.
Homework
GOOD LUCK
Monday, the 7th of September
Instructions: Do these exercises in written form in your copybooks and then take a screenshot or take a photo and send me to my email (viber, telegram, Messenger).
HELLO, MY DEAR STUDENTS!
Task 1
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British Meals
Traditionally English people have three meals a day: breakfast, lunch and dinner.
Breakfast is served in the morning. It used to be a large meal with cereal, eggs and bacon, sausages, tomatoes. But such a large breakfast takes a long time to prepare and is not very healthy. Nowadays, Britain’s most popular breakfast consists of cereal, toast with marmalade, juice and yogurt with a cup of tea or coffee.
Lunch is a light meal. Most people have no time to go back home for lunch so they eat at school, cafes, pubs or restaurants.
The main meal is dinner, which is usually between 6 and 7 p.m. A typical evening meal is a meat dish with vegetables and dessert.
The most important meal of the week is the Sunday dinner, which is usually eaten at I p.m. The traditional Sunday dish used to be roast beef, but nowadays pork chicken or lamb are more common.
On Sunday evenings people have supper or high tea. The famous British afternoon tea is becoming rare, except at weekends.
Questions:
1. How many meals a day do English people have?
2. What did they use to eat for breakfast?
3. What do they usually eat nowadays?
4. Is lunch a large meal?
5. Where do English people eat lunch?
6. What dishes are served for dinner?
7. What is the most important meal of the week?
8. Is British afternoon tea still popular?
Meals
The usual meals are breakfast, lunch, tea and dinner. A traditional English breakfast is a very big one — sausages, bacon, eggs, vegetables. But many people just have cereal with milk, juice or yoghurt, a toast with marmalade, jam or honey. Marmalade is made from oranges and jam is made from other fruit. The traditional breakfast drink is tea which people have with cold milk. Some people have coffee, often instant coffee, which is made with just hot water. Many visitors to Britain find English coffee just horrible.Lunch isn’t small either. At lunch, which is about one o’clock, cold mutton, fish with potatoes, salad and pickles generally grace the table. Lunch is a quick meal. In cities there are a lot of sandwich bars, where office workers can choose the kind of bread they want — brown, white, or a roll — and then all sorts of salad and meat or fish to go in the sandwich. English mutton is a treat, and it is prepared in such a way that you wouldn’t know it is mutton. Salad is a little different from ours. You only get the clean green leaves and the so-called «salad dressing», a mixture of oil, vinegar, salt, pepper and mayonnaise, that you may take according to your taste. English pubs often serve good, cheap food, both hot and cold. School children can have a hot meal at school but many just take a snack from home — a sandwich, a drink, some fruit, some crisps.
After lunch most people take coffee, though tea is the favourite beverage in England. That’s why there are no «coffee houses», but tea rooms and luncheon rooms are in abundance. There is nothing like an English party, at home or in the open air. Tea means two things. It is a drink and a meal.
Some people have afternoon tea, with sandwiches, cakes, and, of course, a cup of tea. Cream teas are popular. You have scones (a kind of cake) with cream and jam. The evening meal is the main meal of the day for many people. They usually have it quite early, between 6.00 and 8.00, and often the whole family eat together. Dinner begins with some salad, followed by a clear soup, fish, vegetable and dessert. In simplier homes the schedule is somewhat different. In the morning they have breakfast, at midday — dinner, which is considered to be the chief meal, tea in the afternoon and supper in the evening. The supper might consist of an omelette, bacon, sandwich and a cup of tea, coffee or cocoa.
On Sundays many families have a traditional lunch. They have roast meat either beef, lamb, chicken or pork with potatoes, vegetables and gravy. Gravy is a sauce made from the meat juices. When eating out, that is, on a picnic, the English load their luncheon baskets with all sorts of sandwiches made of thin slices of bread and butter with meat, ham, raw tomatoes or cucumbers. There in the basket you would likely find, besides cakes and biscuits, some bottles of ginger beer.
The British like food from other countries, too, especially Italian, French, Chinese and Indian. People often get takeaway meals — you buy the food at the restaurant and then bring it home to eat. Eating in Britain is quite international.
EXERCISES
I. Answer the questions.
1. What are the usual English meals?
2. Is English breakfast big or small?
3. What do people have for breakfast?
4. Do British people have soup for lunch?
5. What’s the difference between English and Russian salad?
6. What does «tea» mean?
7. When do the English have dinner?
8. Sunday lunch is something special, isn’t it?
9. What do British people load their luncheon baskets with?
10. What do foreign people think of English coffee?
II. True or false?
1. Many British people have a big breakfast.
2. People often have cereal or toast for breakfast.
3. Marmalade is made from any fruit.
4. People drink tea with hot milk.
5. Many foreign visitors love English coffee.
6. All British people have a hot lunch.
7. Pubs are good places to go for lunch.
8. British people eat dinner late in the evening.
9. Sunday lunch is a special meal.
10. When you get a takeaway meal, you eat it at home.
III. Fill in the gaps
1. English breakfast is a big . . . .
2. People have . . . with milk or juice.
3. People have tea with . . . milk.
4. Pubs . . . good, cheap food.
5. Many children take a . . . from home.
6. The English … their baskets with all sorts of sandwiches.
7. Dinner in some homes is considered to be the . . . meal.
8. Tea is the favourite … in England.
9. At lunch cold mutton, fish, pickles generally .. . the table.
10. English mutton is a ….
IV. Choose the right answer
1. Gravy is . . .
a) kind of dessert.
b) a sauce made from meat juices.
c) a special beverage.
2. «Salad-dressing» is . . .
a) a special dish, consisting of different vegetables.
b) a salad topping.
c) a mixture of oil, vinegar, salt, mayonnaise.
3. A scone is . . .
a) a kind of biscuit.
b) a drink.
c) a sauce.
4. Tea is usually drunk with . . .
a) hot milk.
b) lemon.
c) cold milk.
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