Czech cuisine Mgr. Zdislava Šmídová.

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1 Czech cuisine Mgr. Zdislava Šmídová

2 Anotace Kód DUMu: VY_32_INOVACE_1.AJ.11
Číslo projektu: CZ.1.07/1.5.00/ Vytvořeno: září 2012 Ročník: 3. ročník a 4. ročník – čtyřleté gymnázium (RVP-G) Septima a Oktáva – osmileté gymnázium (RVP-G) Anotace: Tento materiál by vytvořen jako téma pro maturitní okruh: The Czech Republic. Czech cuisine na Gymnáziu a JŠ Svitavy; přibližně na jednu, popřípadě více vyučovacích hodin (pro výklad i opakování –shrnutí učiva). Obsahuje jednak přehled faktografických údajů, tak i anglickou ustálenou terminologii, doplněné o interaktivní cvičení: otázky, diktát, popis obrázků a rozhovory (role-play). Je primárně zaměřen na dva poslední ročníky gymnázia, i přesto se dá využít i v nižších ročnících osmiletého i čtyřletého studia vcelku nebo jeho jednotlivé části. Pomůcky: interaktivní tabule Vzdělávací oblast Jazyk a jazyková komunikace Vzdělávací obor Anglický jazyk Tematický okruh The Czech Republic

3 Contents Meals of the day Breakfast Snack Lunch / dinner Supper
Eating out -the menu Starter Main course Dessert Recipe

4 BREAKFAST the best way to start the day
bread, bread rolls, buns, French bread, with butter, salami, ham, honey, cheese or jam sweet - cakes (or Christmas cake), doughnuts or gingerbread scrambled eggs, omelettes, polenta or porridge yoghurt with fresh fruit, muesli with milk, raisins, chocolate, stewed fruit, walnuts, hazelnuts… tea, cocoa, warm or hot milk, coffee, hot chocolate or a glass of juice

5 SNACK In the snack bar something light and healthy fruit or vegetables
bread, rolls, buns… dairy products –yoghurt Drinks: water (sparkling x still) juice, lemonade tea, coffee

6 LUNCHTIME – LUNCH/DINNER
the main meal of the day Where? school/factory canteen, restaurant, fast food, buffet What? soup, a main course, something to drink, salad or a dessert 1) Soup - tripe soup, lentil soup, potato soup, "kulajda" soup (mushrooms and potatoes boiled in a little bit of sour cream soup)

7 2) Lunch - roasted pork with dumplings and sauerkraut roasted goose and sauerkraut and dumplings Wiener schnitzel with potato salad roasted sirloin beef in cream sauce and Czech dumplings Moravian sparrows (roasted fat pork offcuts), Spanish birds (rolled beef steak filled with salami, pickle, eggs and mustard) potato pancakes fruit dumplings with cream/cottage cheese and melted butter potato or "hairy" dumplings fried cheese and French fries/ chips

8 3) Supper/ dinner the very light meal the meal that you have in the early evening before you go to bed a drink a piece of cake, pasta or bread maybe a vegetable / fruit salad

9 Eating out (the menu) STARTER Soups:
clear beef soup with noodles or small meat balls thick goulash soup with pieces of ham and sausage, onions and peppers thick potato soup with green veg and mushrooms a roll of ham with cream and horseradish sauce brawn in a thick jelly with vinegar and onions fried mushrooms fried garlic bread (with cheese) meatloaf

10 Main course MAIN COURSE chicken / pork fried in breadcrumbs
Stewed / fried liver pork chop leg of mutton stewed beef rolled pork beef / pork goulash with dumplings or bread rabbit, usually roasted and served with cabbage chicken breasts with pancakes Side order/dish roast/ baked/boiled/ fried potatoes rice dumplings tomato/ vegetable… salad

11 DESSERT crepes (palačinky) filled with jam or strawberries and whipped cream blueberry and strawberry dumplings apple strudel ice cream sundae (zmrzlinový pohár) Cakes Brown Betty marble cake traditional Czech Cottage Cheese Pie Poppy Seed Cake Czech Pastry Cottage Cheese Kolacky

12 DRINKS (beverages) a) hot Vienna coffee green/ black/ fruit tea Hot chocolate b) Cold coke, lemonade, fruit/ vegetable juice, iced tea… c) Soft Fizzy – water, lemonade, iced tea… d) Alcoholic drinks Beer – staut/lager/bitter/shandy/cider Wine Spirits :Rum, Wiskey, Plum brandy

13 RECIPE Pancakes Ingredients: Prep. Time: 5 min 2 eggs Makes 4 serving
2 tablespoons sugar Cooking Time: 10 min 3 tablespoons all-purpose flour ¾ cup milk  Procedure 1/ Put the eggs, sugar, flour and milk in a blender 2/ Heat a large pan over medium heat 3/ Pour mixture about ¼ cup at a time 4/ Heat until golden, then flip 5/ Serve with syrup

14 Bramboráky / Potato Pancakes
Ingredients: 4 or 5 good-sized potatoes, grated 2 or 3 cloves of garlic, minced 2 tablespoons finely chopped onion 1 egg, beaten 1 teaspoons dried marjoram salt & pepper to taste about 1/2 cup flour or enough to hold mixture together Procedure: Grate potatoes in a bowl, add remaining ingredients, and mix well. Heat frying pan with quite a bit of shortening or oil. Drop mixture by tablespoons into pan, flatten with back of spoon, and reduce heat. Cook until brown on both sides, drain and serve while hot. You may add chopped ham to the mixture before cooking.

15 Quiz 1) What do you usually have for breakfast? 2) What is your favourite snack? 3) Write down at least 8 Czech meals/ main courses. 4) What is your favourite drink? Why? 5) Describe the menu. 6) Can you name typical Czech desserts? 7) How often do you eat out?

16 (then change the roles)
ROLE-PLAY 1) Create a dialogue : “At a restaurant“ (a waiter x a customer) 2) Dictate your favourite recipe to your classmate. (then change the roles)

17 Zdroje a použitá literatura
KNIŽNÍ ZDROJE: 1) SMITH - DLUHÁ, Gabriella a kol. Angličtina otázky a odpovědi. Olomouc: INFOA, 2007, ISBN X. 2) EL-HMOUDOVÁ, Dagmar. Angličtina - Maturitní témata. Český Těšín: Petra Velanová, Třebíč, 2006, ISBN 3) CHUDÁ, Jana; CHUDÝ, Tomáš. Topics for English Conversation. Havlíčkův Brod: Fragment, 1998, ISBN 4) DOOLEY, Jenny; EVANS, Virginia. Blockbuster 1. Newbury,Berkshire: Express Publishing, 2004, ISBN 13:

18 Zdroje a použitá literatura
ELEKTRONICKÉ ZDROJE: AUTOR NEUVEDEN. Czech Republic - Food and Drink [online]. [cit ]. Dostupný na WWW: ORŠULÁK, Tomáš; DOKTOROVÁ, Tatiana. Food. Gastronomy [online]. [cit ]. Dostupný na WWW: AUTOR NEUVEDEN, Creative Commons Attribution-Sharealike License. Czech cuisine [online]. [cit ]. Dostupný na WWW: Veškeré hypertextové odkazy jsou platné ke dni vytvoření díla.