Практическая работа Русская кухня.

Инструкционная карта № 38

на выполнение практического занятия по дисциплине
ОГСЭ.03 Иностранный язык
для обучающихся 3 курса

специальность 36.02.01 Ветеринария

Тема: Русская кухня (Russian cuisine)

Цель: Ознакомиться с лексикой по теме: Русская кухня

• Образовательная: совершенствовать навыки чтения ,письма ,умений работать со словарем, навыков перевода узкой направленности ,формировать коммуникативную иноязычную компетенцию ,необходимую для успешной социализации и самореализации как инструмента межкультурного общения в современном поликультурном мире, формировать умения использовать английский язык как средство для получения информации из англоязычных источников в образовательных и самообразовательных целях.

• Воспитательная :формировать ценностное отношение к языку как культурному феномену и средству отображения развития общества ,его истории и духовной культуры, формировать готовность и способность вести диалог на английском языке с представителями других культур ,достигать взаимопонимания, находить общие цели и сотрудничать в различных областях для их достижения .

• Развивающая :совершенствовать умения выбирать успешные коммуникативные стратегии в различных ситуациях общения ,навыков проектной деятельности, моделирующей реальные ситуации межкультурной коммуникации.

Компетенции,умения и навыки,которыми должны овладеть обучающиеся:ОК2, ОК4.

Обучающийся должен уметь:

пользоваться словарями;

самостоятельно совершенствовать устную и письменную речь;

пополнять словарный запас;

общаться устно и письменно на иностранном языке;

переводить со словарем иностранные тексты.

Норма времени: 2 ак.час.

Оснащение рабочего места: англо-русский и русско- английские словари ,раздаточный материал(карточки с раздаточным материалом ,комплект инструкционно -технологических карт ,посадочные места по количеству обучающихся ;рабочее место преподавателя

Литература:

1. McCarthy M. English Vocabulary in use (upper-intermediate and advanced) / M. McCarthy, F. O’Dell – Cambridge: Cambridge University Press, 2020. – 296 p.

2. Redman S. English Vocabulary in use (pre-intermediate and ntermediate) – Cambridge: Cambridge University Press, 2019. – 266 p.

3. Jenny D. Grammarway 4 - Student's book / D. Jenny, E. Virginia – Newbury: Express Publishing, 2021. – 278 p

Вопросы для актуализации опорных знаний:

1. What is your favourite food? How often do you eat it?

2. Which foods taste bad to you?

3. Is your country famous for any foods? What are they?

4. Have you tried growing your own food? How did it go?

5. Who usually does the food shopping in your household? Where do they prefer to shop?

Теоретические сведения

French fries картофель фри

pasta ['pæstə AM pɑ͟ːstə] паста, блюдо из макарон

sparkling water газированная (двуокисью углерода) вода

peach [piːʧ] персик

courgette [kɔː'ʒet] = zucchini [zu'kiːnɪ] молодой кабачок

onion ['ʌnjən] лук (репчатый)

garlic ['gɑːlɪk] чеснок

grapes [greɪps] виноград

beans [biːnz] бобы

parsley ['pɑːslɪ] петрушка

dill [dɪl] укроп

eggplant ['egplɑːnt] = aubergine['əubəʤiːn] ; баклажан

leek [liːk] лук-порей

cauliflower ['kɔlɪˌflauə] цветная капуста

stew [stjuː] тушить(на огне)

season with ['siːz(ə)n] приправлять (блюдо)

boil [bɔɪl] кипятить

fry [fraɪ] жарить

bake [beɪk] печь, выпекать

ripe [raɪp] зрелый, созревший, спелый (о фруктах, зерне и т. п.)

unripe [ʌn'raɪp] неспелый; незрелый

stewed [stjuːd] тушёный

greasy ['griːsɪ] жирный (содержащий много жира)

overcooked = overdone [ˌəuvə'dʌn] переваренный, пережаренный

underdone [ˌʌndə'dʌn] =Undercooked недожаренный; недоваренный, с кровью (о мясе)

bland [blænd] пресный, безвкусный

mild [maɪld] неострый, некрепкий (о еде, напитках)

spicy ['spaɪsɪ] острый, пикантный, пряный (о пище)

savoury ['seɪv(ə)rɪ] пикантный, пряный

sour ['sauə] кислый, кисловатый

sugary ['ʃug(ə)rɪ] сахарный, сладкий

sickly ['sɪklɪ] приторно-сладкий

salmon ['sæmən]лосось

trout [traut] форель

herring ['herɪŋ] сельдь

cod [kɔd] треска

mackerel ['mækr(ə)l] скумбрия

squid [skwɪd] кальмар

octopus ['ɔktəpəs] осьминог

crayfish ['kreɪfɪʃ] рак

prawn [prɔːn] креветка

shrimp [ʃrɪmp] мелкая креветка

mussel ['mʌs(ə)l] мидия

pork [pɔːk] свинина

lamb [læm] ягнёнок

mutton ['mʌt(ə)n] баранина

kidneys почки

liver ['lɪvə] печень

Ход работы.

Exercise №1. Read and translate the text. Write down all unknown words.

RUSSIAN CUISINE

Russian Cuisine formed in northern climes, where the main requirements of food were that it be high in calories, easy to digest and simple to prepare.

Russian cuisine is perhaps, one of the most diverse and colourful in the world. Its varied quality arrives from the vast and multi-cultural area of Russia. It was formed by the peasant farmer of the rural population in an often harsh and northern climate condition, where the main requirements of food were that it be high in calories, easy to digest and simple to prepare.

It is interesting to know that Russian cuisine has always welcomed foreign recipes. In fact, Russians learned to cook yeast dough from Scythians and Greeks. They knew about rice, buckwheat and many spices from Byzantium. The tea came to Russia from China.

Bulgaria shared with Russia the sweet peppers, eggplants and zucchini. Western Slavs gave to Russian cuisine beetroot and beef based soup known as Borsch, stuffed cabbage rolls named Golubtsi and boiled dumplings stuffed with vegetables or sweet fillings the so called Vareniki.

That's why Russian food is diverse, and more than just pancakes, cabbage, caviar and vodka. You should know that the very notion of Russian food has changed a lot in the last century.

The dishes in Russia now are very different from the ones cooked in the old times. They're well abundant, varied, and tasty.

Modern Russian cuisine reached the top of its evolution a little more than a hundred years ago, in the second half of the 19th century. However, before this, it went through several stages.

THE ORIGIN FROM 9TH TO 16TH CENTURY

At the beginning the basic dishes on the tables of ancient Russians were bread, farinaceous products and grain-based meals. Women used to bake bliny (pancakes), rye pies and to boil flour-based fool. Not a single family celebration could do without delicious pastry foodstuffs.

They baked kurnik (today a Russian chicken pie) for the wedding, bliny and pirogi (pies) for the annual folk holiday Maslenitsa.

Pies were stuffed with fish, meat, poultry, mushrooms, berries, cheese, vegetables, fruits, and even kasha. All guests were usually greeted with round caraway (loaf of bread) and salt.

Caravay was set in the centre of the table at every feast.

Kasha in Russia was very popular at that time, as it is still today, while milk and meat were not so popular until the 17th century. Despite this, milk was consumed in a raw way, and then baked or soured. While sour milk was used for making curd cheese and sour cream, the production of cream and butter had remained practically unknown until the 16th century.

Vegetables such as cabbage, turnip, radish, peas and cucumbers were also normally eaten raw or salted, sometime steamed or boiled as well as baked separately from one another.

Instead, honey and berries in ancient times were the basis for syrups and preserves, and when it was mixed with flour, butter, eggs, the beloved honey and berries became the foundation of Russian national dessert – the so called Pryaniki.

During the medieval period most Russian beverages such as cider, mead, khmel and kvass became national, while the beer came into life only in 1284 and the famous Russian vodka made from rye grain, appeared only in 1440-1470 centuries.

THE LARGE DEVELOPMENT IN 17TH CENTURY

Russian cuisine absorbed the best of what existed in the kitchens of the European countries in the 16th -18th centuries: salads and green vegetables, smoked foods, chocolate, ice cream, wine, liquor, sugar, coffee and much more.

Under Peter I the word «soup» entered Russian language; before that all liquid dishes were called “Pokhlyobka” a name, similar to the one of William Vasilyevich Pokhlyobkin, an old famous Russian author of numerous culinary books. Soups were served in ceramic or iron pots to be eaten only with wooden spoons.

Even potatoes appeared in Russia thanks to Peter the Great who brought them from Europe and later contributed to the spread of this plant in the central regions of Russia. Potatoes and soups and other types of food were served in ceramic or iron pots, and also eaten only with wooden spoons.

Russian cuisine was also introduced to “Oriental” dishes such as noodles and Pelmeny borrowed from Asian cuisines, although this was years later than the vast traditional Russian food.

During this time most Russian people were eating roast meat, poultry and game with beef, used for corned beef and pork turned into roasted ham, sometime also fried and stewed. Alongside the much-eaten meat dishes, Russian soups like the popular Solyanka containing brine, lemons and olives, started to appear on the table.

It was in this period that such well-known delicacies as black caviar, salted and jellied fish turned up.

FROM 18TH TO 19TH CENTURY

The current peculiarity of St. Petersburg Cuisine can be explained only if we look into the city’s capital status and its proximity to Europe. If today the city of St Petersburg has a large variety of food, it is primarily due to the will and interest of Tsar Peter the Great who imported French, German, Dutch and Italian dishes.

In fact history tells us that from the time of Peter the Great and Catherine the Great Russian nobility borrowed West European culinary customs and traditions.

Rich nobles, who visited Western Europe, were so impressed and delighted that they brought with them foreign chefs to Russia, thus making a huge contribution to the development of Russian cuisine. It was at this time that minced meat was introduced into the Russian cooking style: chops, casserole, pates, rolls became quite popular along with non-Russian (Swedish, German, French) soups (dairy, vegetable).

Naturally the foreign chefs cooked not Russian but their own national dishes, which now fit harmoniously into the cuisine of Russia.

French chefs introduced delicacies and sauces into the diet of the nobility. The tradition of fried meat came from Holland. Some of the dishes that are considered Russian such as Beef stroganoff, Chicken Kiev and Apple Charlotte, actually appeared as a result of the French and Austrian chefs. There was also the time of German sandwiches, butter, French and Dutch cheeses.

The modern cuisine of Russia has a lot more to offer, from hundreds of soups, meat and fish recipes to delicious sweets and bakery. Today Russian food not only represents Slavic food, but also consists of many recipes cooked by more than 150 nationalities living in Russia.

Exercise №2. Answer the following questions.

1. From what country did buckwheat come to Russia? 2.What came to Russia from Bulgaria? 3.Who introduced the word «soup» in Russian language? 4. What drink came to Russia in 1284?

Exercise №3. Read and translate the text. Answer the questions below the text.

Exercise №4.

Exercise №5. Sort these dishes out under the headings starters, main courses or desserts.

Exercise №6. Which are fish and which are usually called seafood?

Prawns

Sardines

Plaice

Squid

Octopus

Lobster

Cod

Trout

Oyster

Crab

Mackerel

Hake

Shrimp

Salmon

Crayfish

Herring

Sprat

Mussel

Exercise №7. What do we call the meat of these animals?

Calf

Cow

Sheep (two names)

Pig

Exercise №8. Which of these fruit, berries grow in your country\region? Are there others not listed here?

Melon

Watermelon

Nectarine

Peach

Pear

Pineapple

Tangerine

Lemon

Lime

Black current

Star-fruit

Grape

Grapefruit

Raspberry

Strawberry

Gooseberry

Blueberry

Avocado

Ginger

Fig

Plum

Exercise №9.

Контрольные вопросы:

1. What dishes did Peter the Great introduce into Russia?

2. Which culture’s food, apart from your own, do you really like?

3. Which countries’ foods are very healthy?

4. It is the 21^st century. Why are people in some places still starving and malnourished?

5. What do you think about genetically modified food? Do you try to eat organic food?