Autor materiálu: Mgr. Daniela Köllnerová

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1 Autor materiálu: Mgr. Daniela Köllnerová
VY_32_INOVACE_1.3.AJ3,4.04/Kl Autor materiálu: Mgr. Daniela Köllnerová Datum vytvoření: listopad 2013 Vzdělávací oblast: Jazyk a jazyková komunikace Vyučovací předmět: Anglický jazyk Ročník: ,4. Téma: Czech food and cuisine (Česká kuchyně a jídlo) Druh materiálu: prezentace, pracovní list Klíčová slova: food, cuisine,main course, side dishes, soups, deserts Anotace: Seznámení studentů s hlavními info o české kuchyni a jejích tradic pomocí prezentace učitele, úkolů pro studenty, práce s interne- tem, užití receptivních a produktivních dovedností. Autorem materiálu a všech jeho částí, není-li uvedeno jinak, je Mgr. Daniela Köllnerová CZ.1.07/1.5.00/  

2 VY_32_INOVACE_1.3.AJ3,4.04/Kl Metodický list 1. Studenti si procvičí české přísloví a idiomy týkající se jídla. Snaží se sami uhádnout správný význam, pak kontrolují správnost na základě uvedených definic. (5 min.) 2. Studenti se seznámí s historií týkající se české kuchyně. Výklad učitele. Diskuze. (5min.) 3. Studenti se seznámí s nejstaršími českými publikacemi Kuchařek. Výklad učitele.(4 min.) 4. Studenti se seznámí s tradičními českými jídly. Výklad učitel. (4 min.) 5. Studenti se seznámí s tradičními českými přílohami. Výklad učitele.(3min) 6. Studenti se seznámí s typickými českými dezerty.Výklad učitele (2min) 7. Studenti se seznámí s českými nápoji. (2 min.) 8. Pracovní list. Studenti hledají na internetu odpovědi na dané otázky. Odpovědi zapisují do sešitů nebo souboru v předem určené složce. Pokud nestihnou vše v hodině, dokončí za domácí úkol.(Odpovědi na otázky a poznámky pro učitele jsou umístěny na posledním listu prezentace.) (20 min.) Autorem materiálu a všech jeho částí, není-li uvedeno jinak, je Mgr. Daniela Köllnerová CZ.1.07/1.5.00/  

3 Language - Czech Cuisine
VY_32_INOVACE_1.3.AJ3,4.04/Kl Language - Czech Cuisine Czech Proverb Česká přísloví Without work, there are no Czech pastry. Bez práce nejsou koláče. What´s at home, counts. Co je doma, to se počítá. Measure twice, cut once. Dvakrát měř, jednou řež. A guest in your home is like a God in your home. Host do domu, Bůh do domu. If a guest comes to your home, grab a stick. Host do domu, hůl do ruky. Autorem materiálu a všech jeho částí, není-li uvedeno jinak, je Mgr. Daniela Köllnerová CZ.1.07/1.5.00/  

4 Language - Czech Cuisine
VY_32_INOVACE_1.3.AJ3,4.04/Kl Language - Czech Cuisine Czech Idioms České idiomy To get up with the chickens. To get up with the lark. Vstávat se slepicemi. To have a dumpling in one´s throat. To have a frog in one´s throat. Mít knedlík v krku. To walk around hot porridge, To beat about the bush. Chodit kolem horké kaše. Autorem materiálu a všech jeho částí, není-li uvedeno jinak, je Mgr. Daniela Köllnerová CZ.1.07/1.5.00/  

5 The history of Czech gastronomy
VY_32_INOVACE_1.3.AJ3,4.04/Kl The history of Czech gastronomy Czech cuisine has been infuence by the mixture of cultures by the Celts and Slavs located in the heart of Europe. has adopted influences from the north, south, east and west the beginings go back when Czech nation was formed. people used all domestic raw materials produced by farming,cattle breeding, hunting and trade. the essence was bread (kinds – made of buckwheat, millet, rye or wheat). Replica of traditional Czech kitchen Autorem materiálu a všech jeho částí, není-li uvedeno jinak, je Mgr. Daniela Köllnerová CZ.1.07/1.5.00/  

6 VY_32_INOVACE_1.3.AJ3,4.04/Kl The Cookery Books 15th century – the first recipes appeared 16th century – original Czech meals extended with Italian, Spanish, French and English specialities. 16th century – the first cook books were printed ( the cookery book named Severin – comprising 400 recipes) – Household Cookery Book with typical Czech meals by best-known author Magdalena Rettigová Autorem materiálu a všech jeho částí, není-li uvedeno jinak, je Mgr. Daniela Köllnerová CZ.1.07/1.5.00/  

7 Well-known Czech main dishes are:
VY_32_INOVACE_1.3.AJ3,4.04/Kl The Main Course Well-known Czech main dishes are: Beef goulash (a thick beef stew) with dumplings - Hovězí guláš s knedlíkem Beef sirloin with dumplings and vegetable cream sauce – Svíčková na smetaně, knedlík Roast pork, dumplings and sauerkaut – Vepřo-knedlo-zelo Pork fried schnitzel with potatoes – Smažený vepřový řízek s bramborem Roasted chicken with potatoes – Pečené kuře s bramborem Fruit –filled dumplings ( fruit wrapped in dough, boiled and served with sugar, ground poppy seeds, cottage cheese and melted butter : plum, apricot, strawberry, blueberry – Kynuté ovocné knedlíky : švestkové, meruňkové, jahodové, borůvkové Autorem materiálu a všech jeho částí, není-li uvedeno jinak, je Mgr. Daniela Köllnerová CZ.1.07/1.5.00/  

8 Side Dishes The most common Czech side dishes are:
VY_32_INOVACE_1.3.AJ3,4.04/Kl Side Dishes The most common Czech side dishes are: Boiled potatoes - Vařené brambory Roasted potatoes – Opékané brambory Mashed potatoes – pureed – Bramborová kaše Mashed potatoes – coarsely mashed – Šťouchané brambory French fries – Bramborové hranolky Rice – Rýže Bread dumplings – Houskové knedlíky Potato dumplings – Bramborové knedlíky Sauce – Omáčka Potato salad – Bramborový salát Autorem materiálu a všech jeho částí, není-li uvedeno jinak, je Mgr. Daniela Köllnerová CZ.1.07/1.5.00/  

9 VY_32_INOVACE_1.3.AJ3,4.04/Kl Desserts Crepes filled with jam or fruit such as strawberries, chocolate, whipped cream and nuts – Palačinky s džemem nebo ovocem Honey cake – Medovník Apple strudel – Jablečný závin Cake – Dort Ice cream sundae – Zmrzlinový pohár Autorem materiálu a všech jeho částí, není-li uvedeno jinak, je Mgr. Daniela Köllnerová CZ.1.07/1.5.00/  

10 Czech meals are often accompanied by:
VY_32_INOVACE_1.3.AJ3,4.04/Kl Beverages Czech meals are often accompanied by: Wine –white, red National beverage – Beer ( Pilsner Urquell, Radegas) The bittersweet Becherovka liqueur ( spa town Carlsbad) Mineral water Fruit juices – orange, apple, pear Tea with sugar and lemon Coffee with or without milk or cream Autorem materiálu a všech jeho částí, není-li uvedeno jinak, je Mgr. Daniela Köllnerová CZ.1.07/1.5.00/  

11 Use the internet and find out:
VY_32_INOVACE_1.3.AJ3,4.04/Kl Use the internet and find out: 1) What means Titbits in the Czech cuisine? 2) Explain the Czech regional specialities called a) Soft ripened cheeses ( write s short description b) Prague ham ( write a short description) c) Padubice gingerbread ( write a short description) d) Frgál ( write a short description) e) Štramberk ears ( write a short description) 3) Name three kinds of the most popular white wine ? 4) Find three kinds of soup made from vegetable or meat ? 5) What ingredients and directions do you need to make Pork Schnitzel with boiled potatoes as a side dish? 6) What ingredients and directions do you need to make Yeast Cakes? 7) How much beer does a Czechman on average consume per year? Autorem materiálu a všech jeho částí, není-li uvedeno jinak, je Mgr. Daniela Köllnerová CZ.1.07/1.5.00/   Autorem materiálu a všech jeho částí, není-li uvedeno jinak, je Mgr. Daniela Köllnerová CZ.1.07/1.5.00/  

12 Answers and Teacher´s Notes:
VY_32_INOVACE_1.3.AJ3,4.04/Kl Answers and Teacher´s Notes: 1.If you are not very hungry and do not crave something sweet but would like to taste a typical food from the Czech Republic, then titbits to go along with beer or wine are ideal – or just something small and tasty. On menus they are often listed under Starters or directly in a special section called Titbits (Chuťovky). Many certainly do not belong to healthy cuisine, but they go perfectly with beer. 2. Regional specialities – an invitation to a gastronomical tour • Prague ham – smoked pork ham directly from the bone, with a unique taste! • Pardubice gingerbread (pardubický perník) – the sweet from this east Bohemian town is known to children across the entire land a honey-sweet dark brown pastry that is lavishly decorated. The original production location is the town of Pardubice. Gingerbread is often cut into various shapes – the most popular motif is a heart. He who does not purchase a gingerbread heart at a fair is like a person who did not even go the fair. You can symbolically profess your love to the one you hold dear and then both of you can enjoy eating it together . • Olomouc cheese (olomoucké tvarůžky) – mature cheese from low-fat curds with an unmistakable aroma. Some love it, others hate it. This phenomenon of Czech cuisine even has its own museum. 1. If you are not very hungry and do not crave something sweet but would like to taste a typical food from the Czech Republic, then titbits to go along with beer or wine are ideal – or just something small and tasty. On menus they are often listed under Starters or directly in a special section called Titbits (Chuťovky). Many certainly do not belong to healthy cuisine, but they go perfectly with beer. 2. Regional specialities – an invitation to a gastronomical tour • Prague ham – smoked pork ham directly from the bone, with a unique taste! • Pardubice gingerbread (pardubický perník) – the sweet from this east Bohemian town is known to children across the entire land a honey-sweet dark brown pastry that is lavishly decorated. The original production location is the town of Pardubice. Gingerbread is often cut into various shapes – the most popular motif is a heart. He who does not purchase a gingerbread heart at a fair is like a person who did not even go the fair. You can symbolically profess your love to the one you hold dear and then both of you can enjoy eating it together. • Olomouc cheese (olomoucké tvarůžky) – mature cheese from low-fat curds with an unmistakable aroma. Some love it, others hate it. This phenomenon of Czech cuisine even has its own museum. • Frgál – large round pastries of raised dough divided into sections with different fillings (fruit compotes, sweet curd-cheese, poppy seeds), a specialty of Moravian Wallachia. a traditional pie from the Wallachia region in the shape of large round pies, the history of which dates back more than 200 years. They are usually filled with quark cheese and garnished with jam and poppy seeds or marmalade. They were traditionally baked during celebrations and holidays, such as Christmas and Easter. Štramberk ears – a popular regional confectionery product made from gingerbread dough shaped into a cone. The name is derived from the town of Štramberk, where it is also made. In 2007, they became a protected product in the European Union as an original food product. 3. Viticulture is most successful in the south of Moravia. White wines from this region have garnered awards at international competitions, and among the most popular varies are, Müller-Thurgau , Muškát moravský or Veltlínské zelen 4. Noodle soup with liver dumplings – one of the most popular soups traditionally served as a festive first course, for example at weddings. Kulajda – thick soup from mushrooms, potatoes and sour cream, served with cooked egg. Garlic soup – soup of a very distinctive taste, always served with bread croutons. It is especially popular among those who have partied through the night. Autorem materiálu a všech jeho částí, není-li uvedeno jinak, je Mgr. Daniela Köllnerová CZ.1.07/1.5.00/   Autorem materiálu a všech jeho částí, není-li uvedeno jinak, je Mgr. Daniela Köllnerová CZ.1.07/1.5.00/  

13 VY_32_INOVACE_1.3.AJ3,4.04/Kl • Frgál – large round pastries of raised dough divided into sections with different fillings (fruit compotes, sweet curd-cheese, poppy seeds), a specialty of Moravian Wallachia. a traditional pie from the Wallachia region in the shape of large round pies, the history of which dates back more than 200 years. They are usually filled with quark cheese and garnished with jam and poppy seeds or marmalade. They were traditionally baked during celebrations and holidays, such as Christmas and Easter. Štramberk ears – a popular regional confectionery product made from gingerbread dough shaped into a cone. The name is derived from the town of Štramberk, where it is also made. In 2007, they became a protected product in the European Union as an original food product. 3. Viticulture is most successful in the south of Moravia. White wines from this region have garnered awards at international competitions, and among the most popular varies are, Müller-Thurgau , Muškát moravský or Veltlínské zelené. 4. Noodle soup with liver dumplings – one of the most popular soups traditionally served as a festive first course, for example at weddings. Kulajda – thick soup from mushrooms, potatoes and sour cream, served with cooked egg. Garlic soup – soup of a very distinctive taste, always served with bread croutons. It is especially popular among those who have partied through the night Autorem materiálu a všech jeho částí, není-li uvedeno jinak, je Mgr. Daniela Köllnerová CZ.1.07/1.5.00/  

14 VY_32_INOVACE_1.3.AJ3,4.04/Kl 5. Pork Schnitzel (Vepřový Řízek). Boiled potatoes are as a side dish. (Feel free to replace the pork with chicken breasts.) Ingredients: 4 boneless pork sirloin chops, or pork cutlets, boned pinch of salt 1/2 cup flour for dredging 2 eggs, beat lightly 1/2 cup bread crumbs 1/4 cup oil for frying lemon, quatered Directions: Pound each chop about 1/4" (.6 cm) thick with a kitchen mallet. Sprinkle both sides of the meat with a little salt. Then dredge the meat first in flour. Then dip into egg and then in bread crumbs so it's coated completely. Heat oil in large fry pan to a high heat and cook schnitzels one or two at a time (don't crowd) approximately 5 minutes until golden on first side. [Before flipping peek underneath to verify brownness. You only want to turn each one once to avoid drying out meat. Flip and fry second side about 5 minutes more until meat is fully cooked. Place on absorbent paper to drain before serving. Serve with lemon wedges. A squeeze of lemon juice adds a nice accent. Autorem materiálu a všech jeho částí, není-li uvedeno jinak, je Mgr. Daniela Köllnerová CZ.1.07/1.5.00/  

15 Additional Ingredients:
VY_32_INOVACE_1.3.AJ3,4.04/Kl 6. Yeast Cakes (Koláče) In a large mixing bowl beat butter, sugar, and eggs until smooth. Then add grated lemon peel and lukewarm milk. After yeast has risen, add to first mixture and add flour. Mix well, kneading into smooth dough. Cover and place near heat to rise until it doubles. Ingredients: 6 cups flour 1/2 cup sugar After dough rises, cut it into small pieces, roll into small balls and place on a well greased pan about 2 inches apart. Place near heat and let rise again. 3/4 cup butter 3 egg yolks lemon peel from 1/2 lemon 1 tsp salt While the dough is rising make the crumbly topping. Cut butter into flour until small crumbs form then add in sugar. 16 oz milk 1 package dry yeast 1/4 cup warm milk Upon rising, make dents in the center and brush lightly with well beaten egg. Fill with your choice of poppy seeds, cottage cheese or any kind of jam. Sprinkle top with crumbs and bake in 400 F oven for minutes  your choice of filling: jam, cottage cheese or poppy seeds Additional Ingredients: 1/4 cup sugar 1/4 cup flour 2 tbs butter 7. One Czechman drinks 145l of beer per year Directions: Dissolve yeast in 1/4 cup of lukewarm milk with 2 tsp of sugar andlet stand until it rises. Autorem materiálu a všech jeho částí, není-li uvedeno jinak, je Mgr. Daniela Köllnerová CZ.1.07/1.5.00/  

16 Obrázky: VY_32_INOVACE_1.3.AJ3,4.04/Kl
Autorem materiálu a všech jeho částí, není-li uvedeno jinak, je Mgr. Daniela Köllnerová CZ.1.07/1.5.00/  

17 Zdroje: VY_32_INOVACE_1.3.AJ3,4.04/Kl
HORNBY, Albert Sydney. Oxford advanced learner's dictionary of current English. 8th ed. Oxford: Oxford University Press, 2010, xii, 1796 s., [142] s. příl. ISBN Autorem materiálu a všech jeho částí, není-li uvedeno jinak, je Mgr. Daniela Köllnerová CZ.1.07/1.5.00/