Home Products Kitchens of different nations. Class hour "Russian cuisine" Class hour on the theme of the cuisine of the peoples of the world

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Kitchens of different nations. Class hour "Russian cuisine" Class hour on the theme of the cuisine of the peoples of the world

Class hour travel.

Subject: Kitchens of different nations.

Target: to acquaint students with the traditions, features, customs of eating in different countries.

Tasks:- instill a culture of healthy eating;

To form an idea of culinary traditions as part of the culture of the people;

Expand your understanding of the culinary traditions of the peoples of the world.

Equipment: drawings of dishes, presentation, proverbs and sayings of different peoples about food.

We eat to live, not live to eat (Greek, Latin, German).

During the classes.

1.Organizing time.

Hello guys.

2. Travel itinerary message(the purpose of this stage is the development of cognitive universal learning activities of students).

I know that you love to travel, so today our class hour will take the form of traveling around the countries to find out how people eat in different countries.

Well, what's on the way?

To find out which country we will go to first, it is necessary to answer the following questions?

This country is known to the whole world as the "Flower Kingdom"

This country is the birthplace of ice cream. It was from this country that Mark Polo brought the recipe for a cold treat to Europe.

The most numerous country, it is also called the Celestial Empire.

Have you already guessed which country we are talking about? (children's answers).

This is the country of China.

Chinese cuisine is famous all over the world.

Many do not know that there is no single traditional cuisine in China. Each city and province in China has its own secrets of cooking any dish. An amazing feature of Chinese national cuisine is a skillful combination of absolutely diverse products.

Rice is considered the main dish of China, although it is often replaced with steamed noodles. The main role of rice in China is as an addition to any dish. Rice can be either crumbly (tribute) or runny (damizhou).

All meals in China begin with unsweetened green tea. This tea drinking is called "gongfu-cha", it is a kind of ritual for the Chinese. Breakfast in China starts early, and mainly consists of rice water, to which vegetables and meat are added. The Chinese have lunch at 12 noon. Dinner in China - until seven o'clock in the evening. Cold appetizers are served first, followed by hot dishes.

The famous Chinese dish - Peking duck - is cooked almost a day.

The main taste, Chinese cuisine, sweet and sour. Most often, the Chinese have fried dishes, rarely boiled.

Chinese dishes are considered healthy, tasty, and even medicinal.

Almost all dishes contain a lot of herbs and spices, which are also medicinal.

In China, it is believed that food is given to people by heaven, so the Chinese do not know what a "snack" is. Any meal is always regarded as a moment of familiarization with the culture of the nation. So, at the festive dinner, up to 40 different dishes are served, while everyone gets sticks and a bowl with unleavened boiled rice. The center of the table is decorated with common dishes.

At the beginning of the meal, they drink green tea, without sugar and milk, then they serve bowls with snacks, most often fish, liver, meat or vegetables cut into small pieces. The Chinese eat slowly and little by little. As a sign of respect, it is customary for a guest to put a treat in a bowl with his chopsticks. Then they move on to rice with sauce. And in conclusion they bring broth and again tea. Table setting plays an important role in Chinese cuisine: the color scheme should be even (often white and blue), there should not be sharp color contrasts. And the dishes consist of sliced products, forming as a whole amazing figures of flowers, fruits, and even landscapes.

Another bottom feature of Chinese cuisine is the apparent incompatibility of tastes and aromas.

Examples of dishes are varied and numerous: "fruit flavored beef", "fish flavored pork", sweet and sour cucumbers, etc.

Properly cooked fish cannot have the taste of fish, otherwise it is not clear why something was done with it.

The next country in which we got is the name that we recognize by guessing the rebus

Of course, this is India.

India is a country with an incomprehensible, mysterious and exotic culture. For Hindus, food is sacred.

Indian cuisine is characterized by vegetables and beans. Lots of traditional spices like curry. The originality of Indian cuisine lies in the complexity of the culture and religious beliefs of the Hindus. Indian cuisine is full of both spicy dishes and dishes with a delicate taste. Indians use herbs, plant roots, seeds and tree bark as spices. Everyone knows - ginger, cinnamon, coriander and cumin, mint, saffron comes from India.

The main components of Indian cuisine are rice, beans and wheat. Poohs, chapahi, roti are flat cakes made from flour of various cereals (barley, oats, wheat). They replace the Indians familiar to us bread. Indian cuisine has its own pilaf (pulao) - rice with vegetables. Rice can also be used as a dessert. Vanilla, rose water and crushed nuts are traditionally added to ice cream (kulfi).

Hindus are forbidden by religion to eat beef, as in India the cow is a sacred animal. Vegetable dishes are varied in India: vegetable stew - sabji, fried greens - shak, stuffed vegetables with nuts and yogurt.

Since India is a religious country, there are also sacred dishes in the kitchen, the Hindus have a special attitude towards them. Clarified butter - ghee, is used for cooking both everyday and religious food. Hindus respect paneer - pressed cottage cheese, and dahi, a Kurd - curdled milk.

Meat dishes are prepared only from goat meat and lamb.

To quench thirst in India, they drink coconut milk, mango juice, nimbu pani (a mixture of lime juice and water), lassi (whipped dahi sweetened with sugar). A favorite drink of Hindus is tea with milk and spices.

Usually food is served on trays or on banana leaves. A meal in India is called thali. It is customary for Hindus to eat with their hands, and only the right one is considered worthy of eating.

This is a mysterious country

Full of quicksands

Pyramids, sphinxes, mirages

What country do you suggest?

This is the country of Egypt.

In Egyptian cuisine, there are a large number of dishes that can be considered national. The main course is tahina, a puree of mashed sesame seeds with vegetable oil and white cumin. Tahini is served at the very beginning of the dinner, a flatbread is dipped into it. After tahina, they eat salad, and then hot dishes: full medames, a dish of beans; tarb - veal stomach filled with meat; mahalil - tinted with beets, peppered and salted shallots, pieces of carrots, olives.

A truly national Egyptian drink is hibiscus. It is made from the flowers of the Sudanese rose. It turns out a sour burgundy drink, reminiscent of pomegranate juice.

Breakfast in Egypt consists of two main dishes: fula and felafile (or taameya). Ful are boiled beans in a sour sauce, with spices and herbs, with the addition of vegetables. Philafili are bean patties. This is served with tehina sauce, in which bread eis, a salad of fresh vegetables, is dipped. On weekdays, lunch is not very dense. The most famous dish is koshar (beans, lentils and beans mixed with fried onions). Egyptians make the main emphasis in their diet on dinner. For dessert, pastries soaked in honey syrup and sprinkled with crushed nuts are served.

4. Physical education minute.

Tired? Then we go to the carnival (physical pause to the song of Don Omar)

The country of carnivals is, of course, Brazil.

In Brazil, the inhabitants of each region have their own culinary secrets and cooking habits.

The country is rich in exotic fruits and fish. Exotic dishes include: turtle stew, shrimp pasta, sun-dried meat, lobster with coconut.

Alligator dishes are famous. A less exotic, but no less tasty dish is lombo de porco pork sirloin, fried in a pan.

One dish unites all Brazilians "feijoada" - beans, cabbage, cassava flour, oranges, several types of meat, and a hot pepper sauce. The recipe for the dish was invented by slaves, and has been prepared for several centuries.

And, of course, Brazilian coffee. Brazilians drink coffee all day long, and the preparation procedure is equated to a ritual.

The next country is known throughout the world for its tea plantations.

This country is England.

The national cuisine of Great Britain is very diverse. Each piece of England's specialties is varied.

Tea is a traditional drink in the national cuisine of Great Britain.

The British prefer only natural taste, so they try not to use sauces and spices, which, in their opinion, only interrupt the true taste and aroma of the cooked dish.

Among the British, vegetarianism is common, they eat only fresh vegetables and fruits, they prefer oatmeal and salads.

A typical English meal is as follows: breakfast (tea or coffee, oatmeal with milk, scrambled eggs), lunch (sandwich, coffee, pâtés and hot sandwiches), traditional five o'clock tea (tea, cream rolls, cake) and dinner (game , vegetable puree soup, vegetables).

British dessert - punch, cocktails, ice cream, mulled wine and coffee. The main dishes of England are puddings, Welsh lamb, fish in any form, cream, cheeses, jellied eel, crab meat.

We complete our journey and find ourselves in the next country, its national dish is considered as they used to say in the old days: bread and cabbage soup.

And what country I'm talking about, we will find out by guessing the crossword puzzle (this stage is aimed at the development of communicative language)

Apple pie?

Drink from berries and fruits?

Whipped jelly made from fruits and berries?

Dried fruit?

What are fried apples in dough?

That's right, Russia, our beloved country.

This is where our journey ends.

5. Reflection

Did you guys enjoy the trip?

What interesting, new things have you learned?

About nutrition, in which countries would you like to learn more?

There are emoticons on the desks, choose one of them that characterizes our class hour.

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slide 1

We are all one family.

Kitchens of different nations.

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In the process of the development of human society over the course of many centuries, gastronomic habits, likes and dislikes have evolved among different peoples of the world. National cuisines were created, which are an integral part of the national culture. Today, each nation has its own national cuisine, which is characterized by its own, different from others, national dishes. Each national cuisine is based on two main factors: a set of initial products and methods of their processing. These two factors are closely related to each other. The set of initial products is determined by what nature and material production provide - agriculture, animal husbandry, and various crafts. This, in turn, means that the specific features of national cuisines are influenced by the country's geographical location, climate, and economic conditions. So, in the national cuisines of countries bordering the oceans and seas, a significant place is occupied by a dish of fish and seafood. In the national cuisines of countries located in forest areas, there are dishes from livestock products and forestry. The peoples of the southern countries use more vegetables, fruits, etc. to prepare their national dishes. The geographical and climatic position of individual countries also led to different uses and flavoring substances in food. For example, the peoples of Southeast Asia, Africa, South America, etc., use more spices, seasonings, hot sauces for cooking. The peoples of the Nordic countries prefer less spicy food. However, not only the set of raw materials determines the nature of the national cuisine. Using the same product, different nations in the process of preparing a dish give it their own unique taste. An example is such a popular product as rice. It is the basis of nutrition for many peoples inhabiting the Asian continent. But dishes from it, prepared, for example, by Uzbeks, Indians or Chinese, are perceived as completely different. It turns out this is because each national cuisine, using the same raw materials, uses different technologies and methods of heat treatment, unique combinations of products inherent only to it. From all that has been said, we can conclude that national cuisine is created by a national community of people, a commonality of their characteristic features and taste perception. This does not mean at all that the national cuisine is something closed, frozen once and for all. Cooking is one of the least isolated parts of the national culture. Mutual penetration and mutual influence of national cuisines on each other have always been and are taking place. We can find a lot in common, for example, between the Armenian and Bulgarian national cuisines, which in turn borrowed a lot from Turkish cuisine. There are many similar national dishes among the peoples of Transcaucasia, North Asia, which allows us to talk, for example, about the general Caucasian, Central Asian cuisine. But this mutual influence of national cuisines on each other does not exclude the originality of each of them, since each nation gives any food, including those created by another nationality, its own special taste. Already now, we can rightly say that modern Russian cuisine is being born before our eyes, which is equally decorated with Russian pies, Ukrainian borscht, Uzbek pilaf, Georgian kebabs, Armenian tolma and Azerbaijani piti soup.

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Cuisines of the Slavic peoples

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Russian kitchen

The basis of nutrition of the majority of the population (peasants) was cereals and vegetables, from which sauerkraut, cabbage rolls, soups, cereals and bakery products were prepared. “Schi and porridge are our food” - as the Russian proverb says. A variety of soups was traditional, among which the most famous are cabbage soup, borscht, pickle, kalya and ear. In addition, Russian soups include cold soups, such as botvinya, okroshka. The main side dish before the widespread use of potatoes was turnips. A traditional Russian condiment and dairy product is sour cream, which is seasoned with soups, dumplings and salads. Another Russian dairy product is cottage cheese, from which syrniki are made. As in other Christian countries, the church had a great influence on the cuisine, as more than half of the days of the year were fast days, when certain categories of foods were forbidden. That is why Russian national cuisine is dominated by mushroom and fish dishes, dishes from grain, vegetables, wild berries and herbs. Vegetables are eaten not only raw, but also boiled, steamed, baked, pickled, salted, soaked and pickled. The variety of cereals was based on the variety of grain crops growing in Russia. Moreover, several varieties of cereals were made from each type of grain - from whole to crushed in various ways. Abroad, Russian cuisine is associated primarily with dishes and products such as pancakes, caviar, dumplings. A distinctive feature of Russian cuisine is that there is practically no such technique as frying. As a rule, food was cooked in an oven, so boiling, languishing, and baking are very widely used. The fish was steamed, boiled, fried, stewed, baked (in scales and without), stuffed with various fillings (for example, from porridge or mushrooms). They made flesh and aspic out of it, ate it salted, dried, dried, sour. Caviar was consumed not only salted, but also boiled in vinegar and poppy milk.

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Ukrainian food

Ukrainian cuisine cannot be confused with any other: it has its own special traditions. There are dishes here for everyone, even the most demanding taste. Who knows the famous Ukrainian borscht, kulesh, yushki. Combined dishes of meat and vegetables are especially tasty and healthy - cabbage rolls with meat, stuffed beef with beets, meat casseroles, Volyn kruzhiki. Ukrainian chefs do not skimp on adding garlic to dishes. It serves as the main spicy seasoning, which gives a special taste and smell to any dish. Fish dishes are also characteristic of Ukrainian cuisine - fish sicheniki, fish balls and meatballs, fish with cabbage and cottage cheese, and other products. Vegetable dishes are very popular in Ukraine (crushed potatoes, sicheniki and krucheniki from potatoes, lead from potatoes and cabbage, etc.). Including from beetroot - beets (beetroot caviar, beetroot meatballs and pancakes, beetroot with filling, etc.). Ukrainian cuisine is also famous for products made from cereals, legumes, corn, pasta, as well as from wheat flour - donuts, Greek, verguns, etc., and dumplings and dumplings have become truly folk dishes, everyone loves them. Ukrainian cuisine is rich in sweet dishes (fruit and berry salads, uzvara, jellied cherries and berries, jelly and peniki, snowballs, etc.) and drinks made from cherries, apples, pears, currants, watermelons. Many Ukrainian dishes are similar in name and composition to the dishes of Polish and Slovak cuisine. Among Slavic cuisines, Ukrainian is widely known. It has long been spread far beyond the borders of Ukraine, and some dishes of Ukrainian cuisine, such as borscht and dumplings, have entered the menu of international cuisine. Ukrainian national cuisine developed quite late, mainly by the beginning - the middle of the 18th century, and finally - by the beginning of the 19th century. Until then, it could hardly be distinguished from related Polish and Belarusian cuisines. This is due to the length and complexity of the process of formation of the Ukrainian nation and the Ukrainian state. The originality of the national Ukrainian cuisine is expressed, firstly, in the predominant use of products such as pork, lard, beets, wheat flour and some others, and secondly, in such features of cooking technology as the combined heat treatment of a large number of dish components on the background one main and defining one, of which borscht is a classic example, where two dozen more components are added to the beets that do not suppress the beet taste, but only shade and develop it.

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Belarusian cuisine

Belarusian cuisine - the cuisine of the peoples of Belarus. A distinctive feature of the Belarusian cuisine is the wide distribution of potato dishes, as well as the use of various cereals, mushrooms and pork. Potato Babka The peculiarity of the Belarusian cuisine is determined by the geographical location of the country, which is located on the border of large geopolitical regions and has been strongly influenced by various cultures: the Orthodox East, the Catholic West, the northern Baltic culture, the Muslim peoples of the south, the Jewish tavern cuisine and others. V. Pokhlebkin points to the class and religious differences of the Belarusian population, which hinder the development of national culinary techniques and individual dishes that are unique to Belarusian cuisine. In his opinion, Belarusian cuisine gained its independence by the end of the 19th century. Draniki The basis of the national Belarusian cuisine is dishes made from grated potatoes: potato pancakes, sorcerers, drachena, potato casseroles, potato grandmother, etc. At the same time, there are three ways to grate potatoes and the type of resulting potato mass: used together with the secreted juice); clinked (raw grated potatoes, strained after rubbing); boiled-pounded (mashed boiled potatoes). Potatoes are also often used in salads. The natural conditions of Belarus determined the presence of mushrooms, berries, fish and vegetables in the Belarusian cuisine.

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Moldovan cuisine

Moldavian cuisine is the national cuisine of Moldova. Moldova is located in a region of rich natural resources, grapes, fruits and various vegetables, as well as sheep and poultry farming, which determines the richness and diversity of the national cuisine. Moldavian cuisine was formed under the influence of Greek, Turkish, Balkan, Western European, and later Ukrainian and Russian cuisines, and yet it is distinguished by its originality. The largest number of dishes are prepared in Moldova from vegetables - they are consumed fresh, boiled, fried, baked, stuffed, stewed, salted. Traditional for her are dishes from corn, beans, chickpeas, vegetables - eggplant, zucchini, peppers, gogoshars, leeks, tomatoes, cabbage and cauliflower, as well as pumpkin.

Corn porridge with chicken liver

Hominy with cheese and cracklings

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Cuisines of the peoples of the Caucasus

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Armenian cuisine

Armenian cuisine is one of the most ancient on Earth. On the basis of archaeological excavations, scientists came to the conclusion that two and a half thousand years ago, the Armenians had an idea about the fermentation processes in bakery. From hoary antiquity, such a popular dish as shish kebab (khorovats) originates at the present time. The technology of cooking the fish dish kutap is almost the same today as it was 1500 years ago. Dishes of Armenian cuisine are distinguished by their peculiar piquant taste and spiciness. As a seasoning, pepper, garlic, cumin, and various spicy herbs are used. It is estimated that about 300 species of wild herbs and flowers are used in Armenian cooking, which are used as seasonings or even as a main dish. This is explained by climatic conditions and the diversity of mountain flora, which supplied oriental cuisine, including Armenian cuisine, with various essential plants. Of the cultivated vegetables, potatoes, tomatoes, cabbage, eggplants, peppers, carrots, cucumbers, beets, sorrel, spinach, asparagus, okra, zucchini, pumpkin, green beans, etc. are widely used in Armenia. Many vegetables are used in combination with meat and fish dishes. . Another characteristic feature of Armenian cuisine is that a lot of salt is consumed in food. Experts attribute this to climatic conditions. It is known that the total consumption of salt by the human body in hot weather is much higher than in temperate climates. This is confirmed by the fact that the population of the mountainous regions of Armenia consumes less salt than the inhabitants of the hot regions of the republic. And finally, another feature of the Armenian cuisine is the sharpness of appetizers and concentrated (rich) soups. One of the favorite snacks - the Armenian sausage sujukh - contains a number of spicy products: garlic, pepper, cinnamon, etc., thanks to which the sausage acquires a characteristic taste and smell.

Slide 10

Georgian cuisine

Naturally, the most important part of the country is the kitchen. Georgian cuisine has ancient roots from different nations. The most important thing in the kitchen is not meat, as many thought, but vegetable products, dairy, various cereals from which daily meals are made. And of course, a variety of spices and herbs, without which, probably, the existence of this cuisine is not possible. They prepare a variety of sauces and condiments. Bread is an essential part of the kitchen. It is prepared in the form of "khachapuri" pies, and in some areas I replace it with thick corn porridge. The existence of a kitchen without greenery cannot be. Greens always decorate the table or a large number of various seasonings are made from it, which everyone in Georgia loves. Georgian cuisine is popular all over the world, especially this dish made from young pickled shoots of a shrub called "dzhondzholi". Another celebrity of the cuisine is pickled cabbage or various pickles, pickled pepper sauces, a mixture of herbs cooked in pkhali walnut sauce. A popular dish made from beans with the addition of spicy spices "lobio", by the way, the recipe for its preparation has about a hundred ways. Chopped vegetables in zabele or satsivi sauce. The greatest advantage of the cuisine is that they have the world-famous adjika sauce or the famous sauce made from wild cherry plum and tkemali hot peppers. The most common seasoning ingredients are cilantro, thyme, basil, mint, pepper, onion, garlic and a huge amount of various herbs. The difference between cooking in Georgia and other countries lies in the fact that when preparing food, they try to fry it as little as possible, add only natural ingredients, and this is what gives the dishes a unique aroma and taste. The most popular Suluguni cheese also came from Georgia. Cheese is the most common dish in this country. A lot of varieties of cheeses are prepared with the addition of spices and herbs. Cheese with mint is called "gadazelili" it is prepared in Imereti. Cheese is very fond of all Georgian people, they even cook soup with it, but this dish is a delicacy. In this wonderful country, the same wonderful pies are baked and not always sweet. There are pies with cheese, beans. Sweet pies are made from dried candied fruits, and even from grape and nut juice.

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Azerbaijani cuisine

Azerbaijani cuisine is much closer to oriental cuisine in terms of the peculiarities of cooking and taste of dishes, as well as the use of hot spices and seasonings. Azerbaijani national dishes have long been cooked in copper utensils. Therefore, items of Azerbaijani national cuisine (pot, drushlag, basin, tray, skimmer, ladle, etc.) Some national dishes in cafes and restaurants are served in special earthenware (pitishnitsa), where they are prepared. Fresh vegetable salads occupy a special place in Azerbaijani cuisine. Salads Khazar, Azerbaijan, Bahar, red caviar salad, Sheki salad, kukyu from greens, kukyu from kutum, kukyu with nuts, fisinjan from beans, beetroot and etc. As cold appetizers, various pickles and marinades are served separately to the table for various liquid and second meat dishes - pickled garlic, capsicum, eggplant, hafta-bejar, onions marinated with blackthorn, tomatoes, cucumbers, etc. In the Azerbaijani national cuisine, there are more 30 names of first courses. These are all kinds of meat dishes (piti, kyufta-bozbash, shorba, etc.), dishes made from sour milk and herbs (dovga, ovdukh, dogramach, balva, etc.). When preparing some dishes, each portion is prepared in a separate bowl (piti) or in a small number of servings (dushbara, sulu-khingal, etc.). Azerbaijani cuisine has a wide variety of flour first courses - sulu-khingal, khamrashi, umach, kurza, dushbara, etc. Dishes made from fresh and sour milk or katyk are widespread, such as firni, sudlu syyig, dovga, kelekosh, ovdukh etc.

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Avar cuisine

Avar cuisine is the traditional cuisine of the Avars. The basis of nutrition is churpa and khinkali. Traditional nutrition was based on flour products and meat and dairy products. A common dish was khinkal (several types and from different flours), served with boiled meat, cheese, curdled milk, garlic seasoning. They prepared cereals from flour, soups from legumes, dumplings with various fillings (meat, cottage cheese, herbs). They cooked grains of wheat and corn with beans in various combinations, seasoned with fat. Bread was baked on sourdough and unleavened, pancakes on whey, pies (chudu) with various fillings. The meat was consumed fresh and dried, dried sausage was especially valued. In nutrition, milk, butter, cottage cheese occupied an important place. A low-alcohol drink (chIachIa) was made from malt and oatmeal (from naked barley), and grape wine was used in the mountain valleys.

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Dagestan cuisine

Dagestan is the ancient cradle of many peoples and nationalities of the Caucasus, a unique multinational republic in its composition, in which dozens of ethnic groups live, consolidating around six related in origin and language, but independent large six nationalities: Avars, Kumyks, Dargins, Laks, Lezgins, Tats. The cuisine of each of these peoples is somewhat similar, but it is also original, it keeps the millennial traditions of the departed peoples, the ancestors of the indigenous population of Dagestan. In recent times, the menu of the bulk of the mountaineers-poor people was scarce. Vegetable and dairy products predominated, from which lean soups, cereals, barley bread, fermented milk products were prepared, which were supplemented with edible wild plants. Vegetables were almost unknown, meat appeared on the tables on special occasions. It is impossible to characterize modern Dagestan cuisine unambiguously. Many dishes that were not previously eaten at all or prepared only on celebration days are now included in the daily menu of every family. Dishes that exist in each individual region of Dagestan carry a special flavor. For example, in each national region, khinkal is prepared, which is served as a first or second course, but you can always determine what its origin is. Common dishes are “kurze”, “chudu”, which are prepared from various herbs, cottage cheese, vegetables, eggs, and gourmets who understand a lot about Dagestan cuisine will never be mistaken about the nationality of the cook who prepared this dish. There are many such examples.

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Uzbek cuisine

A particularly distinctive and developed aspect of Uzbek culture is its cuisine. Unlike their nomadic neighbors, the Uzbek people had a strong and settled civilization for many centuries. Between deserts and mountains, in oases and fertile valleys, people grew grain and domesticated livestock. As a result, the abundance of food allowed the Uzbek people to express their unique tradition of hospitality, which in turn enriched their cuisine. Seasons, and especially winter and summer, influence the composition of the main menu. During the summer, fruits, vegetables and nuts are ubiquitous. Fruits in Uzbekistan grow in abundance - grapes, melons, watermelons, apricots, pears, apples, quinces, persimmons, peaches, cherries, pomegranates, lemons and figs. Vegetables are equally plentiful, including some lesser-known varieties of green radishes, yellow carrots, the gourd family, in addition to the usual eggplants, peppers, turnips, cucumbers, and juicy tomatoes. The winter diet traditionally consists of dried fruits (dried fruits) and vegetables, canned foods. Noodles and pasta-type dishes are also common foods during the cool season. Basically, lamb is the preferred source of protein in Uzbek cuisine. Sheep are valued not only for their meat and fat tail (a source of fat for cooking), but also for their wool. Beef and horse meat are also eaten in significant quantities. Camel meat and goat meat are less common. Uzbek dishes are not particularly spicy in taste, although, of course, they are spicy. Some of the spices used in the preparation are black cumin, red and black pepper, barberry, coriander, and sesame (sesame) seeds. The most popular herbs are parsley (fresh coriander), dill, celery and rayhon (basil). Other seasonings include wine vinegar added separately to salads and marinades and fermented milk products. Many varieties of bread, rich and unleavened, are the main element in food for the majority of the population. Flat bread, or non (cake), is usually baked in clay ovens (tandoors), and served with tea, not to mention each individual dish. Some types of tortillas are made with onions or meat baked in dough, others are sprinkled with sesame or kalonji seeds.

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Cuisines of foreign countries

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Japanese kitchen

Natural and harmonious Japanese cuisine is considered the healthiest in the world. Low-calorie, rich in protein and iron, at the same time contains little cholesterol and various kinds of fats. Compared to other cuisines, it is almost devoid of seasonings, based on rice, soy products (miso, tofu), fish, seafood, seaweed and vegetables. It is famous for its simple, beautifully presented dishes, in which none of the components interrupts the natural taste of the rest. One of the reasons for the longevity of the Japanese is their traditional, harmonious diet. In Japanese cuisine, the principle of seasonality is very important, which consists in selecting ingredients so that they reflect the current season, according to the concept of shun (seasonality) - when fish, vegetables and fruits are most nutritious - about 10 days a year. Cuisine in Japan differs depending on the region, but there is something that unites all regions ... Well, the main part of almost every dish is rice. The climate throughout Japan is unusually conducive to the cultivation of this capricious plant. In addition, especially in ancient times, in Japan they almost did not eat meat, the basis of the Japanese diet was fish, and even today meat is not particularly popular. In fact, in order to describe Japanese cuisine, two words are enough: "natural and harmonious."

Slide 17

The history of sushi is only 1300 years old. Sushi, as we know it today, was first prepared by Japanese chef Hanaya Yohei. Basically, it is a dish consisting of a slice of fish laid out on a small ball of rice with a small amount of Japanese horseradish (wasabi). For its preparation, rice of the highest quality is used, which is seasoned with vinegar. The main component of this dish is, of course, fish, and only its most delicious parts. Types of sushi: Nigiri - rice balls with a piece of tuna, shrimp, octopus, baked eggs placed on top; Gunkan (Gunkan) - cups of rice and dried seaweed, filled with seafood; Norimaki - rolls of sushi rice and seaweed stuffed with different types of minced meat; Temaki - seaweed tubes filled with sushi rice, seafood and vegetables; Oshi - fish and rice pressed in a wooden box; Chirashi (Chirashi) - a dish in which seafood, mushrooms and vegetables are laid out on portions of sushi rice.

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american cuisine

American cuisine is distinguished by the most bizarre mixture of various national dishes. The traditions of the indigenous peoples and tribes of America are intertwined with the traditions of "noble newcomers" - from Spain, England, France, Portugal, Italy. America was generally denied, and not unreasonably, the recognition of its national cuisine - indeed, is there any point in talking, for example, about "Spanish cuisine in Mexican style" or "French in Canadian style"? And yet there are a number of features characteristic of the cuisines of the countries of the American continent. So, Canadian cuisine has been influenced by Indian, French, English and American culinary traditions. For example, you can be treated here with such exotic dishes as seal liver, bison hump, bear hind leg, beaver tail, the recipes for which were probably borrowed from the local indigenous population. In the monasteries, the secrets of cooking some French dishes are jealously kept: puff pastries, apple cakes, anise biscuit, etc. The nutritional regime of the inhabitants of North America is simple. An American breakfast includes juice, a large donut, sometimes fried corn flakes, an egg, bacon, toast, and coffee with cream (coffee is preferred over tea in the US). Lunch, which is lunch in the village, is simplified to the extreme in big cities and is very far from the principles of a healthy diet: it consists of either a multi-layered sandwich, or a sandwich with a couple of sausages, or chopped steak with fried potatoes, washed down with a glass of Coca-Cola. Evening meal, not limited by time frames, usually begins with a cocktail and a variety of snacks; soups (usually fruit and puree soups) are also most commonly served in the evening. American cuisine has no clear definition. On the one hand, American cuisine is primarily a synthesis of culinary traditions from around the world, combining the traditions of various immigrant cultures. On the other hand, recently America has been exporting a large amount of food that is immediately recognizable as "American" (eg hamburgers).

Slide 19

Caesar salad"

"Caesar" (eng. Caesar salad) - a popular salad, one of the most famous dishes of North American cuisine. The salad was named not after Gaius Julius Caesar, but after the name of the person most often called the inventor of this dish - the American chef of Italian origin Caesar Cardini, who owned several restaurants in the city of Tijuana in the 20-40s of the XX century, now located in Mexico. According to legend, the salad was invented by Cardini on July 4, 1924 (US Independence Day), when there was almost nothing left in the kitchen, and visitors demanded food. The classic Caesar salad is made from romaine lettuce and croutons (toast or fried bread) with a dressing consisting of olive oil, chicken egg, garlic, lemon juice, Worcestershire (Worchestershire) sauce, and parmesan cheese. According to Caesar's daughter Cardini, her father, contrary to the common version of the recipe, never added anchovies to the salad (a slight fishy flavor in the sauce is due to the presence of anchovies in the Worcester sauce). chicken breasts (or salmon slices, boiled shrimp, etc.). There are other, even more exotic modifications of the Caesar salad. In 1953, Caesar salad was honored by the Epicurean Society in Paris as "the best recipe to appear in America in the last 50 years." In the summer of 2008, the IL Patio restaurant chain hosted the All Faces of Caesar campaign. The summer menu offered 7 different types of Caesar salad, with beef, tuna, octopus and shrimp, salmon and scallops

One of the varieties of Caesar salad

Slide 20

Italian food

Italian cuisine is the traditional cuisine of Italy, widespread and popular all over the world, thanks to dishes such as pizza and spaghetti. It is very diverse and regional, each region has its own traditional dishes. Italian cuisine is based on centuries-old historical traditions with cultural influences of the Romans, Greeks, Lombards, Arabs, and other peoples who have ever inhabited Italy or influenced the formation of its culture.

slide 21

typical meals

Italian cuisine is characterized, in particular, by the abundance of fresh products from the Mediterranean region, which distinguishes the original Italian cuisine from attempts to imitate it all over the world. Typical foods include vegetables (tomatoes, eggplant, zucchini squash, lettuce, peppers, artichokes) wheat flour (dough products, pasta) cheese (parmesan, gorgonzola, mozzarella, mascarpone) olives and olive oil condiments (basil, capers, garlic, rosemary, pepperoni) fish and seafood rice beef and lean pork poultry legumes (beans, lentils) fruits (lemons, oranges, peaches) and berries porcini mushrooms almonds wine, Italian liqueurs, grappa

Neapolitan pizza Pizza Margherita

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Greek cuisine

Greek cuisine is simple, wholesome, unpretentious and uses the very best ingredients: tempting olives, fruits and vegetables, freshly caught fish cooked in the finest local olive oil. The meat - usually lamb or pork - is stewed, baked or barbecued. Cheeses are very important: salty feta is used in salads, halloumi is often grilled, and amari, a soft, mild cheese like ricotta, is used in sweet and spicy dishes. The unusual aroma of Greek cuisine is also achieved by the use of rosemary, basil, parsley, coriander, oregano and mint. Greek cuisine is based on simplicity of flavors, quality fresh produce transformed with fragrant, sun-dried herbs and excellent cold-pressed Greek extra virgin olive oil. The result is a traditional yet lively cuisine, light and full of freshness, rich in Mediterranean flavours. The roots of Greek cuisine are sharing meals with family and friends, so meals are prepared in a relaxed and simple manner. Much of the cuisine is based on the fresh produce that thrives in the dry climate of the Greek islands: sweet tomatoes, plump olives, sour lemons, chillies, wild greens, shiny zucchini, long green peppers, majestic eggplants, juicy melons and figs. The main meat - mutton - is used in everything from small cubes to whole carcasses on a spit, which are often baked to mark the end of religious holidays. The waters in Greece are crystal clear and rich in fish, which is usually barbecued. Delicious goulash is often prepared from other types of seafood. From Greek cuisine, mezzes are very popular - a set of Greek appetizers that everyone can try - similar to Spanish tapas - creating a relaxed and friendly atmosphere. Greeks are also very fond of pies, both sweet and savory. Goulash is cooked thick and rich, seasonal products are added to them; also the composition depends on local culinary customs. Risoli - cutlets-patties, in which everything that is tasty is added - vegetables and legumes, meat and seafood. Greek yogurt is thick and creamy, spices up desserts, sauces, soups, dips and spreads, or served plain with honey. Olives - which are most often exported - are used in a variety of dishes. Juicy and fragrant Kalamata olives with purple rinds and red wine vinegar aroma are among the best. They are often stuffed with jeera, fengel and pimiento. Finally, the quality of olive oil is uncompromising. The Greeks hold this "liquid gold" in high regard and sprinkle it lightly on almost everything. It is impossible to imagine life in Greece without him.

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TRADITIONAL GREEK CUISINE The originality of traditional Greek cuisine is determined by a combination of three factors: excellent ingredients, a special attitude to food and a feast, and the very atmosphere of the country, the environment. 1. Main ingredients. Greek cuisine has four secrets: fresh, high-quality ingredients, the wise use of herbs and spices, the famous Greek olive oil, and the fundamental simplicity of recipes. Greek olive oil deserves special praise: it is used in all Greek dishes (in many of them in abundance), is of excellent quality and is very healthy. Vegetables and herbs play a significant role in Greek cuisine. Due to the mild climate of the country, the cultivation of vegetables in greenhouses is not too developed, and thus vegetables mostly ripen in natural conditions, retaining their natural aroma and taste. Greek tomatoes, lettuce, carrots, onions, parsley and garlic will delight you, not to mention fresh Greek fruits - grapes, apricots, peaches, cherries, melons, watermelons and many, many others. Wild herbs, known for their smell and taste, as well as their medicinal properties, are also widely popular among the Greeks. Tasting one of the various dishes of Greek cuisine, you will feel the intoxicating aroma of regan, thyme, mint or rosemary. Do not forget to try Greek cheeses, especially feta (brynza). Greek sheep and goats graze on free pastures, among fragrant shrubs and herbs, and their meat has an incomparable taste that you will not find anywhere else in the world. And fish and all kinds of other delicacies of the Mediterranean, which the Greek seas (Aegean and Ionian), famous for their clear transparent waters, have in abundance, are incomparably tastier than those supplied by the ocean. Be sure to try fresh fish baked on charcoal and rightfully considered a rare treat.

Class hour travel.

Subject: Kitchens of different nations.

Target: to acquaint students with the traditions, features, customs of eating in different countries.

Tasks: - instill a culture of healthy eating;

To form an idea of culinary traditions as part of the culture of the people;

Expand your understanding of the culinary traditions of the peoples of the world.

Equipment: drawings of dishes, presentation, proverbs and sayings of different peoples about food.

Epigraph:

We eat to live, not live to eat (Greek, Latin, German).

During the classes.

1. Organizing time.

Hello guys.

2. Travel itinerary message (the purpose of this stage is the development of cognitive universal learning activities of students).