Методическая разработка по английскому языку на тему "Восточная кухня"

Theme: Oriental cuisine.

Образовательная:

·         создать условия для активизации в речи обучающихся изученного лексического и грамматического материала;

·         познакомить с национальными блюдами разных стран и особенностями этикета;

·         помочь совершенствовать лексику по теме, приобрести практические навыки поведения в конкретных речевых ситуациях

Развивающая:

·         развивать навыки подготовленной устной и письменной речи, чтения и аудирования по иностранному языку;

·         развивать творческие способности студентов;

·         развивать навыки самостоятельной работы студентов

·         развивать языковую, коммуникативную и социокультурную компетенции.

Воспитательная:

·         воспитывать умение работать в коллективе;

·         воспитывать навыки культуры поведения;

·         показать значение изучения иностранного языка для будущей профессии;

·         воспитывать интерес к избранной профессии;

·         способствовать социокультурному воспитанию обучающихся через ознакомление с кулинарными традициями и культурой питания разных народов;

·         воспитывать уважительное отношение к традициям своей страны и других народов.

Facilities: handout, a blackboard, presentation, video.

Procedure of the lesson

I. Greeting . The report of the pupils on duty.

What date is it today?

What is the day today?

Who's absent and why?

II. Topic presentation

Guessing the topic and the aim of the lesson. 

Ss: Oriental cuisine.    

T: Yes, you are right.

Goal-setting.

T: And what is our aim you guess?

Ss: To tell about Chinese cuisine .          

      To describe Japanese  cuisine.

T: by the end of the lesson you should be able to tell about Oriental cuisine

T: What do you think we’ll do today?                      

T: What do we need for it?                                                  

Teacher. Read the quotation and comment  it

"The Chinese eat everything with four legs, except tables,

and everything that flies, except airplanes.”

— Anon.

anonymous 

III. Reading. Group work. Let’s read some texts to get information.

Task: divide into two groups. Each group has its own text and the questions for the other group. Work in groups and share your information.

Text for the group I

Chinese food

Chinese food is famous all over the world, but you may be shocked by its surprising range and variety of ingredients if you’ve only eaten in Chinese restaurants abroad. Chinese food has countless delicious and fantastic dishes. And people from different areas have different cuisine types, which can be bland, sweet, salty, spicy, or sour.

China’s Regional Food Types

China can be divided into several regions with distinct styles of cooking. The ingredients used are based on the natural and agricultural products of each region.

Northern China food — salty, simple, less vegetables with wheat as the staple food. Food using wheat as its main ingredient, such as noodles and dumplings is prevalent there.

Pickled cabbages

Northerners tend to eat more (red) meat and dairy, as the calories, fat, and protein strengthen their bodies against the chilly weather.

Western China food — hearty halal food /сытная

There  is no pork or carnivorous animals on the menu. Wheat is the main staple grain, and a few vegetables are grown there, mostly onions, carrots, peppers, eggplants, and tomatoes. Xinjiang is also famous for its fruit, particularly dried fruit.

Protein  foods include mutton top of its ingredients list,  beef, camel meat, horse meat, and various dairy foods.

Central China food — spicy with a lot of seasonings. It is characterized by lots of preserved foods, particularly pickled vegetables and tofu, which give it its sour flavor.

Sichuan hotpot

Eastern China food — sweet and light. Eastern food features an abundant use of seafood, fish, pork, poultry, a wide variety of vegetables. Both rice and wheat are common staples.

Sweet and sour fish

Southern minority food — sour, and many minorities eat chilies every day.

Southern ethnic food is typically simple and full of natural ingredients, with little wastage. Heads, feet, and innards are all eaten. Pickling in brine or vinegar, sun-drying, and curing were traditionally the only ways to preserve foods in the damp southern weather. The "mountain peoples" pickle vegetables, tofu, and chilies; smoke meat, poultry, fish, and tofu; and sun-dry fruits, fish, vegetables, and chilies.

Guizhou sour fish

Tastes of Chinese food are traditionally categorized into five flavors: salty, spicy, sour, sweet, and bitter.

Chinese emphasize "he" harmony of five flavors. According to traditional Chinese medicine, the harmony of the five flavors can not only improve taste enjoyment, but also have the function of achieving balance to promote health, as well as treating diseases and aiding recovery from injury.

Chinese food has a distinctive culinary style all its own. The emphasis is on fresh, seasonal ingredients, prepared with a minimum of fuss and beautifully balanced for color, texture, and presentation.

Questions for the text. (on the contrary)

1.      What  tastes can be  Chinese food?

2.      What are the main features  of Northern China food ?

3.      What are  the main dishes of Western China food?

4.      What products include protein?

5.      What are  the main dishes of Central China food?

6.      How can you characterize  dishes of Eastern China food ?

7.      What are  the main dishes of Southern minority food?

8.      What   five flavors of Chinese food are  traditionally categorized  into?

9.      What do Chinese emphasize ?

10.  What can food  improve?

11.  What way do Chinese cook?

Text for the group II

FOODS OF THE JAPANESE

Japan accounts for about 8 percent of all the fish caught in the world. Each person in Japan eats more than 150 pounds of fish per year, or around three pounds of fish per week.

Rice and noodles are the two primary staples of the Japanese diet. Rice, either boiled or steamed, is served at every meal. Noodles come in many varieties. Among the most popular are: 

·         Ramen - thin, curly noodles, also made from wheat flour (egg noodles with soup, vegetables and meat or fish)

Udon - thick white noodles made from wheat flour .   (Thick noodles with soup that can be with tofu, meat or vegetables. For the hot dish, noodles and soup are usually served together in the same bowl. For the cold dish, noodles and soup are usually served in different dishes)

Soba - thin brown noodles made from buckwheat flour.  (Thin noodles with soy-sause-based soup. In hot dishes, noodles and soup are usually served together in the same bowl. For cold dishes, the noodles and soup are usually served in different bowls).

Noodles (like in most Asian foods) are used often in Japanese foods. The dishes usually come originally from China; nevertheless they have reached a unique development in Japan.

Soy sauce and other soybean products are also staples in Japan. These include miso (fermented soybean paste) and tofu (a soybean curd that resembles custard).

Soya beans are a very important ingredient in Japanese cooking; it is used in soya sauce, miso and tofu. Soya milk is also used as a drink. One example of a dish with soya beans in it, is tofu. Tofu is made from pressing soybeans into cubes and then boiling them. Tofu is often in soups and stews. Deep fried tofu is also used in many popular Japanese dishes, for example as kitsune udon and inari sushi. Soya beans also have omega 3 fatty acids, that can also be found in salmon.

Other common ingredients in Japanese food include bamboo shoots, daikon (a giant white radish), ginger, seaweed, and sesame seed products.

Japanese pickles called tsukemono are served at every meal. Seafood is also plentiful in this island nation.

Green tea is the national beverage of Japan, although black tea is also available. Sake (SAH-kee, wine made from rice, usually served warm) and beer are also very popular.

Two uniquely Japanese foods are sushi (fresh raw seafood with rice) and sashimi (fresh raw seafood with soy sauce); both rely on freshly caught fish or seafood. Dishes prepared in a single pot ( nabemeno ) are popular throughout Japan. 

                  

Wasabi is a spice traditionally prepared from a plant from the cabbage family. Its root is used as a spice

and has a very strong flavor. The root is smashed up into paste and used as a condiment. Its hotness is more like hot mustard or horseradish than chili pepper, because it irritates the nose more than the tongue. Eating too much wasabi can cause a very painful feeling in the nose. It is often eaten with sushi.

Sukiyaki is a dish made up of paper-thin slices of beef (or sometimes chicken), vegetables, and cubes of tofu cooked in broth. 

Shabu-shabu is beef and vegetables, also cooked in broth but then dipped in flavorful sauces.

 Each region has its own selection of favorite foods. People living on the cold northern island of Hokkaido enjoy potatoes, corn, and barbecued meats. Foods in western Japan tend to be more delicately flavored than those in the east.

The Japanese are known for using very fresh ingredients in their cooking. They prefer using fresh, seasonal foods for their meals, buying it the same day it will be cooked. The Japanese are also famous for their skill in arranging food so that it looks beautiful. The people of Japan live long lives and have a low rate of heart disease because of healthy eating habits.

Questions for the text. (on the contrary)

1.      How much fish does each person in Japan eat per year?

2.      What are the two primary staples of the Japanese diet?

3.      What types of noodles are there?

4.      What is made of soya beans?

5.      What is tofu?

6.      What other common ingredients are in Japanese food?

7.      What are the national beverages of Japan?

8.      What is sushi?

9.      What is sashimi?

10.  What is Wasabi?

11.  What are others Japanese dishes?

IV. Vocabulary.

a) Read the text and find the synonyms to the words below.

Turkish cuisine

Turkish cuisine has something for every taste, from sweet Baklava and rich yogurt to amazing pickles and Turkish coffee.

The better-known meat dishes come in different styles depending on the region of origin: the spicy Adana; the mellow Urfa; the Antep, sandwiched between thick eggplant slices; a simple dürüm wrap in thin unleavened lavaş bread. The most famous is the İskender kebap, where razor-thin slices of lamb are smothered in yogurt, tomato sauce, and butter.

Turks adore their yogurt, they use yogurt in combination with salty dishes. It is denser and has a touch of acidity. Do not be surprised to find some next to your meat and your vegetables. A favorite beverage is the cool, salty ayran.

The Turkish breakfast is usually oven-fresh bread accompanied by honey and Turkish clotted cream (or kaymak), preserves like rose and fig marmalade, sheeps’ milk cheeses, and tomatoes and cucumbers drizzled in olive oil are standard fare, but every region has its own specialties. You  have to try the menemen: runny scrambled eggs cooked with onions, green peppers, and tomatoes.

Rose. Its petals also make incredible marmalade or can be infused in apple vinegar and olive oil.

Baklava. This dessert is the sweet stacks of fine filo pastry, drenched in milky honey and covered in pistachio nuts.

Nuts and fruit. figs,  cherries, strawberries, peaches, melons, watermelons, mandarin oranges, apples, chestnuts, walnuts, pistachios, olives, lentils, chickpeas, green beans, peppers, tomatoes, cucumbers, eggplant, beets, and honey.

Pide. Dubbed “Turkish pizza,” pide is flatbread baked in a wood-fired oven. It comes with a variety of meaty toppings: sucuk (Turkish sausage), pastrami, and minced (kıyma) or chopped (kuşbaşı) lamb meat are popular offerings. Cheese and veggies are also utilized. Some restaurants will break an egg on top of your pide when they take it out the oven, which keeps everything super succulent.

Turks will pickle just about anything. Eggplants, tomatoes, cabbage, plums — there are even reports of pine cones — they all get immersed in tart vinegar.

Turkish ice cream is like no other you’ve had. It  has the distinctly smoky taste of natural mastic. The thickness comes from salep, made from the root of the Orchis mascula.

In almost every country, from Poland to Japan, there’s a version of meat wrapped in steamed dough. The Italians call it ravioli, the Georgians eat khinkali, and Turks tuck into plates of mantı. This version of dumplings is served with dollops of fresh, tart yogurt, doused with melted butter, and sprinkled with chopped herbs and chili flakes. It’s as tasty as it sounds.

Turkish dolma is a dish where rice and meat gets stuffed into hollowed-out peppers, tomatoes, zucchini, or dried eggplants, then slowly braised. Sarma sees the same ingredients rolled in vine or cabbage leaves.

Turks have very sweet teeth, and sugared chestnuts, or kestane şekeri, are just one of a plethora of candied fruits, vegetables — even nuts with their shells still on — you’ll find here. 

The dessert is tavuk göğsü, or chicken breast pudding. This strange-seeming blend of boiled chicken, milk, and sugar that’s been dusted with cinnamon is — perhaps surprisingly — delicious. Pictured above is the caramelized version, called kazandibi.

Find the synonyms: pickled - spicy, unbelievable - incredible, mixed - scrambled, minced meat - ground meat, juicy -  mellow, succulent, abundance - plethora [ˈpleθərə] избыток, изобилие,,  thick - dense, tasty – delicious, filled – stuffed, sliced - razor-thin, rolled – wrapped, dollops - spoons. 

b) Name

Kinds of meat	Fruit & vegetables	Seasoning

c) Answer the questions.

What have you known about the Turkish cuisine?

What types of dishes do you prefer?

V. Listening - Speaking.  Watch a short video. What recipe does it describe?

Try to do the same thing yourselves. Work in pairs. One of you read the given recipe and the other translate it without looking.

How to Cook Sweet and Sour Pork

One of the classic dishes of the Han people (90% of Chinese), sweet and sour pork is included in Zhejiang cuisine, Shandong cuisine, Sichuan cuisine, and Cantonese cuisine, of which the Shandong-cuisine style is the most popular.

Sweet and Sour Pork Nutrition The tenderloin is the most tender cut of pork. It is very rich in protein and contains fat and some trace elements, such as calcium, phosphorus, thiamin (vitamin B1), iron, and niacin (vitamin B3).

Ingredients and Seasonings

Main ingredients: 200g pork tenderloin, 1 egg, water

Seasonings: 2g salt, 5g white sugar, 10g light soy sauce, 10g starch, 30g tomato sauce, 10g vinegar, coriander

Preparation

1. Crack the egg into a bowl. Separate the egg white and yolk.

2. Slice the pork tenderloin into strips.

3. Prepare the marinade using a pinch of salt, one teaspoon of starch, two teaspoons of light soy sauce, and an egg white.

4. Marinade the pork strips for about 20 minutes.

5. Put the remaining starch in a bowl. Add some water and vinegar to make a starchy sauce.

Cooking Instructions

1. Pour the cooking oil into a wok and heat to 190°C (375°F). Add the marinated pork strips and fry them until they turn brown. Remove the cooked pork from the wok and place on a plate.

2. Leave some oil in the wok. Put the tomato sauce and white sugar into the wok, and heat until the oil and sauce are fully combined.

3. Add some water to the wok and thoroughly heat the sweet and sour sauce before adding the pork strips to it.

4. Pour in the starchy sauce. Stir-fry all the ingredients until the pork and sauce are thoroughly mixed together.

5. Serve on a plate and add some coriander for decoration.

How to Cook Yangzhou Fried Rice

Yangzhou fried rice is also called Yangzhou fried rice with egg. It is a popular Yangzhou specialty with a long history. It's said that it originates from a powerful minister, Yang Su, from the Sui Dynasty (581–618) and his favored dish, Sui Jin Fan (fried rice with egg).

It is dazzling with many colorful ingredients. It is also a good choice to make with leftover rice.

Ingredients and Seasonings

Main ingredients: 250g cooked rice (or leftover rice), 2 eggs, 2 carrots, 4 mushrooms, 50g corn kernels, 1 cucumber, 1 red bell pepper, 50g sausage

Seasonings: 1 soupspoon salad oil, 4g salt

(The amount of the seasonings can be adjusted according to personal taste.)

Preparation

1. Crack the eggs into a bowl and whisk them until thoroughly mixed using a wire whisk or chopsticks.

2. Cut the sausage into ½ cm cubes. Finely chop the mushrooms, carrots, red bell pepper, and cucumber.

Cooking Instructions

1. Heat some cooking oil in a wok. Add the beaten eggs and fry them on a medium heat. After the eggs have set, break them up into small pieces. Remove the egg mixture from the wok and place it onto a plate.

2. Add some cooking oil to the wok. Add the mushrooms, corn kernels, carrots, cucumber, red bell pepper, and sausage, and stir-fry them briefly.

3. Add the fried egg mixture to the rest of the ingredients in the wok along with the cooked rice, and stir-fry evenly. Add some salt and continue to stir-fry until the ingredients are thoroughly mixed.

4. Serve the Yangzhou fried rice on a dish for sharing or into a bowl for one person.

VI. Reflection.

1.  Match pairs the country and the dish.

1.    Japan 2.    China 3.    Turkish	a) manti
	b) miso
	c) sweet and sour fish
	d)  pickled cabbages
	e) sushi
	f) menemen
	g) sashimi
	h) pide
	i) Guizhou sour fish

2. Translate the recipe.

Gohan (Boiled Rice)

Ingredients

• 1 cup Japanese short-grain rice, uncooked (available at most supermarkets and Asian food stores)
• 1¼ cups water

Procedure

1. Wash the rice and allow it to soak in a saucepan for about 30 minutes; let drain.
2. Return the rice to the saucepan, add water, and bring to a boil over high heat.
3. Reduce heat, cover, and let simmer, cooking about 15 minutes more until water has been absorbed by the rice.
4. Reduce the heat to medium and keep covered, allowing rice to steam for about 15 minutes.
5. Serve in individual bowls with chopsticks (optional).

Serves . To eat rice, the rice bowl is held in the left hand, close to the mouth. The chopsticks are used to push the rice into the mouth as the bowl is slowly rotated in the hand.

Conclusion.

Your marks …..

Homework: to make up a recipe.

Our lesson is over. Thank you.

Краткое описание документа:

Урок английского языка "Восточная кухня " для СПО предназначен для изучения спецкурса по профессии "Повар". Конспект содержит материалы для рассмотрения китайской, японской и турецкой кухни, описание традиций приготовления блюд и задания к текстам. Цель урока: создание условий для активизации в речи обучающихся ранее изученного материала и презентация нового.