Татарская кухня на английском языке

Вид урока: Комбинированный урок

Форма урока: Изучение нового материала.

Цели:

Введение и закрепление новой лексики по теме «Традиции татарской национальной кухни».
Совершенствование умений и навыков практического владения английским языком по данной теме по всем видам речевой деятельности: аудированию, говорению, чтению и письму.
Расширение общего и лингвистического кругозора у учащихся.
Воспитание уважения к истории своей страны, ее традициям и обычаям.

Оборудование: книга рецептов «Секреты татарской кухни», раздаточный материал, видеосюжет «Татарская национальная кухня», тест для контроля понимания текста по чтению, дидактический материал, татарская народная музыка, мультимедийное оборудование, слайдовая презентация (у автора).

Ход урока

1. Организационный момент.

– Good morning, dear girls and boys! Glad to see you here. I hope you are OK today.

2. Сообщение темы и целей урока.

– Today we start our lesson with English saying “Food – is a much a part of a country’s culture as its landscape, language and literature” I guess you understand what we are going to talk about today. The topic of today’s lesson is «Tatar National Cuisine».

3. Фонетическая разминка.

(Показываются транскрипционные значки, а дети называют слова с данными звуками.

1. Let’s practice the English sounds and words on the topic “Food”/ I will show you the English sounds and you will name the word with this sound.

[i:] – sweet, tea, tea-break, meat, cheese, pizza
[i] – biscuit, chips
[ai] – pie, slice, kind, type, like, knife
[æ] – sandwich, salad, have
[ei] – cake, made, mayonnaise, plate, table
[λ] – bun, others, lunch, butter
[o] – shop, strong, tablecloth, sausage, teapot
[o:] – sort, fork, salt, water, more

Работа с пословицами.

Russian Proverbs about Meals

– We are going to start with proverbs about food and meals. You can see at the blackboard some of them. Please, take a proverb in English and find the Russian equivalent to this proverb.

(На доске таблички с русскими и английскими пословицами, ученики по очереди подходят к доске и находят пар; вместо русских вариантов можно картинки)

A home is made by pies, not by wall.

Не красна изба углами, а красна пирогами.

Porridge and cabbage soup is our native food.

Щи да каша –пища наша.

Appetite comes with eating.

Аппетит приходит во время еды.

They don’t carry samovars to Tula town.

Со своим самоваром в Тулу не ездят.

Too much butter is won’t spoil the porridge.

Кашу маслом не испортишь.

He that will not work shall not eat.

Кто не работает, тот не ест.

Every one to his own taste.

На вкус, на цвет товарищей нет

Man shall not live by bread alone.

Не хлебом единым жив человек.

One with a plough, seven with a spoon.

Один с сошкой, семеро с ложкой.

This is bread and this is salt, and how be kind to speak your mind.

Где хлеб да соль, там и разговор.

The first pancake is always lumpy

Первый блин всегда комом.

4. Речевая разминка.

(просмотр видеоролика про татарскую национальную кухню)

– Watch the video very carefully and then be ready to play the game True/False.

Tatar cuisine isn’t rich.
Tatar cuisine is famous for its sandwiches.
There is a big choice of pies here.
Ichpichmak is English dish.
Chak-chak is traditional Tatar food.
Balesh came from Russian cuisine.
Gubadiya is very tasty.
Tatar cuisine is very special and delicious.

5. Развитие умений чтения (ознакомительного).

– Read the text and answer the questions.

What kind of food is popular in Tatrstan? Why?

Meat is widely used in tatar national dishes: beef, lamb and horseflesh. As a rule, the Tatars don’t cook pork..

The Tatars like the pastries of all kinds very much. One of their favourite ones is, perhaps, “ishpishmak”. It is a triangle-shaped pie with chopped peppered meat, potatoes and some onion. It is baked in the oven and served hot. It’s very tasty, it’s worth trying.

“Peremyach” is also a meat pie, but it is round, filled with peppered meat and little bits of onions, and it is usually fried. It is served hot, usually with a cup of broth. It’s very tasty!

If you like soup, you will probably like noodle soup and meat dumplings. A good hostess usually cuts thin noodles and makes the meat dumplings herself.

The most popular drink in Tatarstan is tea. The Tatars like tea with milk, with lemon or dried apricot. And o doubt, sweet pastries: “chuck-chuck”, “kosh tele” , “talkysh keleve” and much more. On the table you can always see honey and jam.

Tatar cuisine isn’t only food. It’s a meal that unites family and friends.

Answer the questions:

Is meat a popular food with the Tatars?
How to cook “ichpichmark”?
How to cook “Peremyach”?
What kinds of soup does a good Tatar hostess cook?

Проверка понимания содержания текста “Wordpower”

– Match the words with its definitions.

Учащиеся должны сопоставить слова и определения.

Fruit with an orange-yellow skin and a large hard seed inside

a triangle-shaped pie with chopped peppered meat, potatoes and some onion.

Meat is used in Tatar cuisine

A sweet yellow or brown food made by bees

The most popular drink in Tatarstan

A type of long thin pasta

a round meat pie, filled with peppered meat and little bits of onions

“chuck-chuck”, “kosh tele” , “talkysh keleve”

6. Тренировка навыков грамматики и диалогической речи.

– You will get the cards. The task for you is to put the words from the cards in a logical order and write them down.

Учитель раздаёт учащимся карточки с заданием. Дети должны поставить слова в предложениях в логическом порядке и записать предложения на карточке. После выполнения задания учащиеся зачитывают вопросы на карточках своему партнеру и предлагают дать краткий и полный ответ на каждый из вопросов.

Yesterday, you, a, sandwich, make, did?
Ever, eaten, you, have, noodle soup?
Of, icpichmak, what, made, is?
Like, do, cuisine, you, Tatar?
Going, Tatar, you, restaurant, are, to, today?

Did you make a sandwich yesterday?
Have you ever eaten noodle soup?
What is ichpichmak made of?
Do you like Tatar cuisine?
Are you going to Tatar restaurant today?

7. Домашнее задание.

Написать письмо другу о традициях татарской кухни.

– Write a letter to your pen-friend about traditions of Tatar cooking.

8. Подведение итогов урока.

– Our lesson is coming up to the end. Let us sum up all together what new information we have learnt today.

Список использованной литературы:

1. Л.Ф. Иванова, Д.Р. Сабирова, Ж.Н. Гарипова “English Welcome to Tatarstan” / «Английский: добро пожаловать в Татарстан» (учебное пособие), – Казань: ТАИ 2007.

Tatar cuisine is primarily the cuisine of the Volga Tatars, who live in Tatarstan, Russia, and surrounding areas.

History [ edit ]

The cuisine of the Volga Tatars takes its origin from the cuisine of the Volga Bulgars, who once were nomads, but nearly 1500 years ago turned to agriculture and assimilated into local agricultural societies.

Tatar cuisine was influenced by the surrounding peoples – Russians, Mari, Udmurts, and also peoples of Central Asia, especially Uzbeks. Dishes such as pilaw (pilaf), halvah (xälwä), and sherbet (şirbät) entered long ago into the Tatar culture. Tatars became familiar with many elements of Russian cuisine early in their history. However, culinary influences and greater variety of products have not changed the basic ethnic features of Tatar cuisine but have instead made it more diverse.

Geography and nature were also instrumental in the shaping of the Tatar cuisine. The location of the Tatars at the border of two geographical zones – the northern forests and the southern steppe, and also in the basin of two large rivers – the Volga and the Kama encouraged trade and considerably enriched the national cuisine. The Tatars became acquainted early in their history with rice, tea, dried fruits, walnuts, seasonings, and spices.

The Tatar cuisine relies heavily on the main agricultural products of the region – cereals and livestock. Fruits and vegetables were much less developed in the region’s agriculture, although the relative importance of the potato began to increase from the end of the 19th century. Local vegetables included onions, carrot, horseradish, turnips, pumpkins, beets and, in small quantities, also cucumbers and cabbage. Fruits were mainly grown in orchards on the right bank of Volga, including local apple, cherries, raspberries, and currants. The forests were a source for wild berries, walnuts, hops, cow parsnip, sorrel, mint, and common wild leeks. Mushrooms were not typical in traditional Tatar cooking, and they began to be used only recently, especially among the urban population. Cattle and sheep provided beef and mutton, both equally popular among the Tatars. Horse meat was eaten boiled, salted, and cured. Milk was used primarily in dairy products, such as curds, sour cream, etc. Poultry was widespread in local farms (chickens, geese), and eggs were a popular dish, eaten in various forms. Beekeeping in the forest-steppe belt produced an abundance of honey for local consumption.

Traditional Tatar cuisine [ edit ]

The dishes in Tatar cuisine can be subdivided into the following categories:

hot soups,
main courses,
baked items with a savory filling (also eaten as main course),
dough-based dishes (pasta),
sweet baked items and other sweets, usually served with tea.

Soups [ edit ]

Depending on the broth (şulpa) used as the soup base, soups are divided into meat, chicken, fish, vegetable, mushroom, etc. The soup may be thickened with noodles, grains, or vegetables – separately or in combination. Particularly popular is noodle soup served with toqmaç (homemade noodles) and enriched with pieces of boiled meat or chicken from the broth.

Soups are often served with meat balls or stuffed buns (öçpoçmaq, pärämäç, bawırsaq). A festive and to a certain extent ceremonial dish for the Tatar is pilmän (pelmeni in Russian), a kind of dumpling filled with meat and always served in a clear soup.

Main courses [ edit ]

Main dishes are usually based on meat, grains, and potatoes. Meat or chicken boiled in the broth is cut into small pieces and served as a main course, sometimes quickly fried in oil with onions, carrots, and bell peppers. Boiled potatoes are a favorite side dish, with grated horseradish served as an accompaniment. A chicken stuffed with eggs in milk (tutırğan tawıq) is a special dish for holidays.

Bäliş is the oldest traditional dish combining meat and grains. Pieces of fat meat (mutton, beef, goose, or goose and duck innards) are combined with grains (millet, spelt, rice) and baked in a crock. Tutırma, an intestine filled with finely cut or chopped liver and millet or rice, is another combination of meat and grains.

Pilaw (pilaf) is served at dinner parties, especially in the city. A popular local version is the so-called Kazan pilaw prepared with boiled meat. Dishes combining boiled meat with noodles include qullama or bişbarmaq, common for many Turkic peoples. Meat is stored in the winter naturally frozen; it is preserved for the spring and the summer by salting or curing. Horse meat is used to make sausages (qazılıq); cured goose and duck are considered a delicacy.

Poultry eggs, primarily those of chickens, are a very popular dish in Tatar cuisine. They are eaten boiled, fried, and baked.

Grains are made into a variety of porridges: millet, buckwheat, oatmeal, rice, peas, etc.

Baked foods [ edit ]

A wide variety of dough dishes is a feature of the traditional Tatar cuisine. Unleavened dough is traditionally used for buns, both sweet and savory, flatbreads, and biscuits. Leavened yeast dough is used to make bread (ikmäk, ipi), which is always served with meals. Bread was traditionally baked from rye flour, and only the wealthy could afford wheat bread. Today, both wheat and rye bread are found in stores.

Qabartma is a kind of yeast dough pancake that may be prepared in different ways: baked in a pan in front of an open oven fire, or fried in boiling oil in a cauldron. Qabartma is eaten hot, thickly spread with butter.

Liquid batter is also prepared with and without yeast. Pancakes (qoymaq) are made from unleavened batter using wheat flour. Bliny-style pancakes are made from yeast batter using different types of flour (oats, peas, buckwheat, millet, wheat, or mixed). Yeast-batter qoymaq is thicker than the Russian bliny. It is usually served for breakfast, accompanied by melted butter in a small dish.

Various baked items with a savory filling are specific for the Tatar cuisine. The oldest and simplest is qıstıbí, also called küzikmäk. This is an unleavened pancake folded into two and filled with cooked millet. Since the end of the 19th century, qıstıbí has been made with mashed potatoes. Bäleş made from unleavened or fermented dough is filled with pieces of fatty meat (mutton, beef, goose, duck, etc.) mixed with grains or potatoes. Bäleş used to be made for special occasions in the shape of a low truncated cone with an opening on top. Subsequently the name began to be used for ordinary pies with different fillings, similar to the Russian pirog. Another traditional Tatar pie is öçpoçmaq, a triangular shell originally filled with a mixture of fatty meat and onions. Later pieces of potato began to be added to the filling. Pärämäç (peremech) is a round-shaped minced meat pie, fried and served hot sprinkled with melted butter. Except for the round shape, it is similar to the çibörek (cheburek) of the Crimean Tatars.

Bäkkän (or täkä), particularly widespread in rural areas, is an individual oval or crescent-shaped pie (like large pirozhki), filled with various vegetables (mainly pumpkin, also carrots or cabbage). Sumsa is a similar pie, usually with a meat and rice filling. A special festive dish among urban Kazan Tatars is göbädiä, a tall round pie with a multilayer filling, which includes rice, dried fruits, and qort (a kind of dried salty cheese).

Sweets [ edit ]

The Tatar cuisine offers a variety of baked sweets, usually served with tea: çelpek (deep-fried pancakes), qatlama (a baked roll with a variety of fillings – poppy seeds, sesame seeds, qort, nuts), qoş tele ("bird’s tongue", deep-fried squares or diamonds of unleavened dough), lawaş (fried dumplings filled with raisins), paştet (sweet pies filled with jam or dried fruits) etc. Çäkçäk (chakchak, chak-chak, or chek-chek) is a mound of honey-drenched sweet pastry balls, common among all Turkic peoples. It used to be a ceremonial food brought by the bride to the reception at the bridegroom’s home. Today it is a common sweet. Honey is very popular in baking and on its own, served with tea.

Beverages [ edit ]

Äyrän (ayran) is a dairy drink made by diluting qatıq (katyk, sour milk) with cold water. Quas (kvass) is a beverage made from rye flour and malt that the Tatars have borrowed from the Russians. A kompot of dried apricots is a popular dessert at dinner parties.

Another non-alcoholic sweet beverage is şirbät (sherbet) made from honey. In the 19th and early 20th century it was a purely ceremonial drink, served to wedding guests as the "bride’s sherbet" in the bridegroom’s home.

Tea is a typical hospitality beverage among the Tatars. They drink hot, strong tea, usually with milk. Tea with baked sweets (qabartma, pancakes) sometimes replaces cooked breakfast.

Cooking methods and utensils [ edit ]

Food is prepared in traditional Tatar cuisine mainly by boiling, frying, and baking. Frying is primarily used for dough-based foods, much less for meats, which are typically boiled (except meat for pilaw, which requires quick frying). Both boiling and frying were traditionally done in a cast-iron cauldron built into the side of the large kitchen stove. Baking was done in an oven. Cooking over an open fire was not common. This method was used for making pancakes (täçe qoymaq) and fried eggs (täbä).

Cast-iron utensils and crock pots were commonly used in the oven. Large deep cast-iron pans served to bake bäleş and göbädiä. Wooden utensils were widely used for various tasks. Bread dough was kneaded in wooden troughs and then allowed to rise in wooden or wicker bowls. Butter was made in wooden churns. Honey and qatiq were stored in wooden containers. Commercially manufactured kitchen utensils, including metallic and enameled pots and pans, china, and glassware, became increasingly accepted starting in the middle of the 19th century.

Tea service has always been the subject of special attention among the Tatar. Tea is drunk from small cups (so that it remains hot). Typical Tatar cups are small and low, with a rounded bottom and a saucer. The traditional Tatar tea service invariably includes a samovar.

The introduction of modern gas stoves and microwave ovens has led to the adoption of new cooking techniques, mainly increasing the popularity of frying (meat, fish, vegetables). The modernization of kitchenware has deprived cauldrons, cast iron pans, and many wooden utensils of their traditional role. The average family now uses a wide range of aluminum and enameled cookware.

Modern cuisine [ edit ]

The Tatar cuisine, while preserving the national traditions, has undergone substantial changes. Economic and cultural changes have introduced many new dishes, enriching the traditional cuisine. More fruits and vegetables are now used than traditionally, fish has become more popular, mushrooms, tomatoes, and pickles are in common use. The opening up of international trade has given access to fruits and vegetables that were previously regarded as exotic, i.e., bananas, kiwi, mango, eggplant, etc.

National cuisines of other peoples of the former Soviet Union, especially the Russian cuisine, have influenced the modern eating habits of the Tatar. On the other hand, the uniqueness of the national Tatar dishes ensures their continued popularity among other nations.

Устанавливая рекомендуемое программное обеспечение вы соглашаетесь
с лицензионным соглашением Яндекс.Браузера и настольного ПО Яндекса .

Выбранный для просмотра документ English and Tatar cuisine.pptx

Описание презентации по отдельным слайдам:

English and Tatar national cuisine Презентация к уроку английского языка в 6 классе Выполнил: учитель английского языка МБОУ «Вахитовская СОШ» Верхнеуслонского района РТ Галиуллина Ирина Ахияровна Click to edit Master title style

Цель урока: — познакомить учащихся с традициями и особенностями татарской и английской кухни. Задачи: — развивать умения устной речи: учить рассказывать о национальных блюдах; — развивать навыки диалогической речи; — обучать хорошим манерам.

Englishmen We are from England. We are polite, friendly and well-mannered people. We have a great sense of humor.

Tatars Tatars are open-hearted, hospitable and friendly people. We like to meet people from different countries with our national dishes.

Найдите соответствие между русскими и английскими пословицами. 1. The appetite comes with eating Всякому овощу свое время. 2. They don’t carry samovars to Tula town. О вкусах не спорят. 3. Every vegetable has its season. Остатки сладки. 4. Porridge and cabbage soap is our native food. Аппетит приходит во время еды. 5.Tastesdiffer. Щи да каша –пищанаша. 6. The last piece of meat is especially sweet. Кто рано ложится и рано встает, здоровье, богатство и умнаживет. 7. Too much butter won’t spoil the porridge. В Тулу со своим самоваром не ездят. 8. Early to bed and early to rise makes a man healthy, wealthy and wise Кашу маслом не испортишь

Tastes differ. Рroverbs about English and Tatar meals. Never talk when еating. Appetites come with eating. Eat with pleasure, drink at measure. After dinner sit awhile, after supper walk a mile.

Chuk-Chuk Сhuk-chuk is a dessert food made from deep-fried dough drenched in a hot honey syrup and formed into a certain shape, most commonly a mound or pyramid. It is popular all over Tatarstan.

Ishpishmak The Tatars like the pastries of all kinds very much. One of their favourite ones is, perhaps, «ishpishmak».It is a triangle-shaped pie with chopped peppered meat, potatoes and some onion. It is baked in the oven and served hot. Its very tasty and, of course, its worth trying.

«Peremyach» is also a meat pie, but it is round, filled with peppered meat and little bits of onions. Is served hot and it’s very tasty! Peremyach

Plov Plov is one of the favourite dishes the people in Tatarstan choose to eat. It has meat, rice, onions, carrots and a lot of spices. Some hostesses like raisins and dried apricots in the plov.

Roast Turkey * Roast Turkey is a popular English holiday dish. Turkeys are traditionally eaten as the main course of Thanksgiving and at Christmas.

The Christmas Pudding Pudding is sure of its place of honour on the Christmas dinner table. Some English people could dispense with turkey and goose, some could even dispense with mince pie, but a Christmas dinner in Britain without a traditional Christmas pudding would be strange indeed!

Don’t talk with your mouth full It’s impolite to take photograph during dinner. Wait until everyone sit at the table. All food should be served and seated before food is eating by anyone. A knife should never enter the mouth. Never put your elbows on the table when eating. Table manners

— Would you like some more chuk-chuk? — Oh, thank you. — Could you pass me a piece of cake? — Here you are. — Would you like a cup of tea? — No, thanks. — Do you like tea or coffee? — Tea, please. — Thank you. — This is lovely. This is delicious. — Thank you very much. At the table

Flower, eggs, water, honey, oil Flower, sugar, salt, milk, eggs, rice, kort, raisins, butter Lamb, oil, salt, carrots, pepper, potatoes, tomatoes Rice, salt, oil, pepper, variety of meat and vegetables, spices Match the ingredients with the dish Baked lamb Plov Gubadya Chuk-chuk

1. Sweet yellow or brown food made by bees. HONEY 2. Thick soup with pieces of meat and vegetables in it. BROTH 3. A woman who invites someone to a meal or to stay for a short time in her home. 4. Fruit with an orange-yellow skin and a large hard seed inside. 5. Eastern or Indian food made of rice with meat and vegetables. 6. A type of long thin pasta. 7. A particular style of cooking, especially of particular country or region. HOSTESS APRICOT PLOV NOODLE CUISINE What is it?

Фаттахова Гульназ ХазбиевнаНаписать 3255 27.03.2014

Номер материала: 40368032743

27.03.2014 1498

27.03.2014 542

27.03.2014 778

27.03.2014 521

27.03.2014 461

27.03.2014 2242

27.03.2014 2704

Не нашли то что искали?

Вам будут интересны эти курсы:

Все материалы, размещенные на сайте, созданы авторами сайта либо размещены пользователями сайта и представлены на сайте исключительно для ознакомления. Авторские права на материалы принадлежат их законным авторам. Частичное или полное копирование материалов сайта без письменного разрешения администрации сайта запрещено! Мнение редакции может не совпадать с точкой зрения авторов.

Ответственность за разрешение любых спорных моментов, касающихся самих материалов и их содержания, берут на себя пользователи, разместившие материал на сайте. Однако редакция сайта готова оказать всяческую поддержку в решении любых вопросов связанных с работой и содержанием сайта. Если Вы заметили, что на данном сайте незаконно используются материалы, сообщите об этом администрации сайта через форму обратной связи.