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National cuisine Střední odborná škola Otrokovice Autorem materiálu a všech jeho částí, není-li uvedeno jinak, je ing. Renata Vondráková.

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Prezentace na téma: "National cuisine Střední odborná škola Otrokovice Autorem materiálu a všech jeho částí, není-li uvedeno jinak, je ing. Renata Vondráková."— Transkript prezentace:

1 National cuisine Střední odborná škola Otrokovice Autorem materiálu a všech jeho částí, není-li uvedeno jinak, je ing. Renata Vondráková Dostupné z Metodického portálu, ISSN: 1802-4785, financovaného z ESF a státního rozpočtu ČR. Provozováno Výzkumným ústavem pedagogickým v Praze.

2 Charakteristika DUM 1 Název školy a adresaStřední odborná škola Otrokovice, tř. T. Bati 1266, 76502 Otrokovice Číslo projektuCZ.1.07/1.5.00/34.0445 /1 AutorIng. Renata Vondráková Označení DUMVY_32_INOVACE_SOSOTR-KC-AJ/3-AJ-1/20 Název DUMNational cuisine Stupeň a typ vzděláváníStředoškolské vzdělávání Kód oboru RVP65-51-H/01 Obor vzděláváníKuchař-číšník pro pohostinství Vyučovací předmětAnglický jazyk Druh učebního materiáluVýukový materiál Cílová skupinaŽák, 17 – 18 let Anotace Výukový materiál je určený pro mírně pokročilé a pokročilé a slouží k osvojení a procvičení slovní zásoby pro učební obor kuchař-číšník. Náplň: odborné texty pro obory kuchař a číšník. Vybavení, pomůckyDataprojektor Klíčová slovaUčební obor kuchař, číšník, angličtina, slovní zásoba, překlad textu. Datum14. 3. 2013

3 National cuisine Contents Common cooking terms English cuisine Breakfast Starters Soups Lunch and dinner American cuisine Lunch Snack Dinner Answer the questions

4 Cuisine is a characteristic style of cooking and traditions and includes recipes. Meal is eaten at a specific time (in the morning, at noon…) and includes specific, prepared food. Starter or the first course is food served before the main courses of a meal. Lunch is a meal in the middle of the day and is generally smaller than dinner. Common cooking terms I. Obr. 1

5 Common cooking terms II. Dinner is usually the name of the main, large meal of the day. Supper is a name for the evening meal, but not the main meal. Snack is a small portion of food eaten between meals. Brunch is eaten between breakfast and lunch and is a substitute for both these meals. Obr. 2

6 English cuisine English breakfast is known as a full breakfast and usually consists of bacon, sausages eggs, grilled tomatoes, fried mushrooms, baked beans, fried bread or toast with butter and a beverage such as coffee or tea. Obr. 3

7 Starters usually consists of fish, hard-boiled eggs with lots of vegetables or fruits. Good starter is: cottage cheese garnished with canned peach slices and herrings, served with thin apple slices in mayonnaise. Starters Obr. 4

8 Soups The English are fond of fish soups and vegetables soups. Fish soups are usually made of lobster, crab, milk or cream and seasoning ingredients. Obr. 5 Basic soups are made from sliced onion, celery and leek. They are cooked gently in a little butter until they become soft. A little flour and stock are added.

9 Lunch and dinner Many people in Britain like to have sandwiches or salad for lunch. Fish and chips are an important tradition in Britain. The fish is usually cod, haddock or plaice, cooked in batter. Sunday lunch is different and is usually called dinner. It may consist of roast beef served with Yorkshire pudding and mustard, or lamb with mint sauce, or pork with apple sauce. After that there is traditional apple pie or fruit salad.

10 Traditional Sunday roast Roasted meat, mashed potato, with Yorkshire pudding and vegetables. Obr. 6 Yorkshire pudding or batter pudding is made from milk, flour and eggs and fried in a pan.

11 American cuisine A lot of American cooking uses ingredients native to North America, but is influenced by French, Spanish, English, Italian, Chines, Mexican and other nationalities. Breakfast usually consists of juice or grapefruit, cereal with milk and sugar, eggs, bacon and bread and coffee. Obr. 7

12 Lunch Is usually light, a sandwich or salad. Salads are made of various kinds of vegetables and fruit. In the northeasten states „chowder“ is popular. It is a thick soup made of clams, onions, potatoes and celery, cooked in heavy cream and served with small crackers. Obr. 8

13 Snack Americans often go to fast food restaurants for a snack. They can get there hamburgers, pizzas, fried chicken, salads. Popular snack is popcorn. Dinner It is the heaviest meal. It consists of meat or fish, potatoes and other vegetables and may followed by apple pie. Common American meat is steak or roast beef, ham, turkey and seafood. Grapefruits, oranges, melons and cherries or broccoli, avocados, zuchini and artichokes are very common on the menu.

14 Questions Define the „cuisine“. What is „starter“? What does it mean „brunch“? What is Full English Breakfast consisted of? What do British usually have for dinner? What does it mean „chowder“? What is common American meat?

15 Seznam obrázků: Obr. 1: anonym, [vid. 5.12.2012], dostupné z: cz/images/results.aspx?qu=cooking&ex=2#ai:MC900199279| cz/images/results.aspx?qu=cooking&ex=2#ai:MC900199279| Obr. 2: anonym, [vid. 5.12.2012], dostupné z: cz/images/results.aspx?qu=cooking&ex=2#ai:MC900413350| cz/images/results.aspx?qu=cooking&ex=2#ai:MC900413350| Obr. 3: Jamezcd, [vid. 5.12.2012], dostupné z: Obr. 4: anonym, [vid 5.12.2012], dostupné z: cz/images/results.aspx?qu=cooking&ex=2#ai:MC900413020| cz/images/results.aspx?qu=cooking&ex=2#ai:MC900413020| Obr. 5: anonym, [vid 5.12.2012], dostupné z: us/images/results.aspx?qu=food&ex=1#ai:MP900438442| us/images/results.aspx?qu=food&ex=1#ai:MP900438442| Obr. 6: robbie jim, [vid. 6.10.2012], dostupné z: Obr. 7: anonym, [vid.6.12.2012], dostupné z: cz/images/results.aspx?qu=cooking&ex=2#ai:MC900250479| cz/images/results.aspx?qu=cooking&ex=2#ai:MC900250479| Obr. 8: Y6y6y6, [vid. 6.12.2012], dostupné z: Obr. 9: anonym, [vid. 6.12.2012], dostupné z: us/images/results.aspx?qu=melon&ex=1#ai:MC900331273| us/images/results.aspx?qu=melon&ex=1#ai:MC900331273|

16 Seznam použité literatury: [1] E. Svobodová, PhDr., Angličtina v gastronomii, nakladatelství Informatorium, ISBN 80-86073-94-7

17 Děkuji za pozornost

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