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Презентация по английскому языку на тему "Food" (10 класс)

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Traditional English Recipes Afternoon Tea Treats Традиционные английские реце...
Bread Pudding A Tasty Way with Leftover Bread Ingredients The ingredients for...
Bread and Butter Pudding Ingredients This is English pudding making at its mo...
Jam Roll Basic Recipe for Suet Crust This quantity of suet crust pastry is en...
Devonshire Apple Scones Ingredients I tend to get about 8-10 scones out of th...
Old-fashioned English Apple Pie The English love apples; and with their equal...
Empire Biscuits A Patriotic Teatime Treat Empire biscuits - cheerful little b...
LemonDrizzleCake Ingredients 225g (8oz) gold encaster sugar 225g (8oz) unsal...
Apple Crumble Cake Apple crumble cake is one of England's myriad of apple cak...
In this lesson,we told you about British desserts for tea.Thank for your atte...
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Описание презентации по отдельным слайдам:

№ слайда 1 Traditional English Recipes Afternoon Tea Treats Традиционные английские реце
Описание слайда:

Traditional English Recipes Afternoon Tea Treats Традиционные английские рецепты блюд Угощения к чаю

№ слайда 2 Bread Pudding A Tasty Way with Leftover Bread Ingredients The ingredients for
Описание слайда:

Bread Pudding A Tasty Way with Leftover Bread Ingredients The ingredients for both are the same: Bread, suet or butter, dried fruit, sugar, egg, spices and a little milk to bind. Measurements are not exact, but relational - a bit like mixing drinks - and the formula is 4:2:1:1. Try this one, which makes enough for four: 250g bread 125g dried fruit (currants, raisins, sultanas, mixed peel) 65g sugar or golden syrup 65g suetor butter 1 egg and a little milk cinnamon, nutmeg, cloves, allspice etc as liked Preparation Tear the bread into pieces and soak in water until soft. Squeeze dry and combine with fruit, suet / butter, sugar and the ground spices. Add the egg and mix. Stir in a little milk to form a soft-ish mixture that drops from the spoon. Pour into a greased baking dish - bakers seem to use a square tin, 1.5 inches high - and bake for about an hour in a low-medium oven (Gas 4 / 160°C-180°C). When done, a skewer pushed into the centre should come out clean and the top should be nicely browned. Cool briefly in the tin, then turn out and sprinkle liberally with caster sugar. This one is usually eaten cold. Alternatively: pour the mixture into a greased pudding basin, cover the top with greaseproof paper, and boil or steam for about 2hrs. Unmould the pudding and serve hot with fresh custard or runny cream.

№ слайда 3 Bread and Butter Pudding Ingredients This is English pudding making at its mo
Описание слайда:

Bread and Butter Pudding Ingredients This is English pudding making at its most traditional. It requires no kitchen chemistry, no scrupulous weighing and measuring and the quantity of bread and butter pudding you produce is only limited by the size of your baking dish! That said, for four normal portions you'll need: 8 slicesofwhitebread 2 large handfuls of dried fruit (currants, sultanas, raisins, mixed peel, berries - or all of the above) 2-3 tablespoons of caster sugar (a little more if you like your puddings very sweet) 3 eggs 300-350 ml milk or half milk, half double cream a little butter for the bread and for greasing the baking dish Assembling and Baking To feed four, first grease a large flat baking dish, about 1 - 1 1/2 inches deep. Then cut the bread into 8 medium to thick slices and spread with butter. Cut the slices into triangles, leaving the crusts on. Arrange half the bread in the greased baking dish, then sprinkle a tablespoon of sugar and half the dried fruit on top. Cover with the second layer of bread and repeat with the sugar and fruit. Next beat three whole eggs with about 300-350ml of milk or half milk, half cream. Pour the mixture over the bread and leave to soak for 10-20 minutes. (If you can't spare the time to soak the bread, it's not a disaster. The finished dish is still nice to eat, just not as silky.) Bake in a preheated oven at Gas 4 (180°C / 350°F) for 20-30 minutes, until puffed up and golden Sprinkle with a little cinnamon or nutmeg and the last of the sugar. For an extra crispy top, place briefly under a hot grill or broiler to melt the sugar. Or serve as it is with custard, pouring cream or vanilla ice cream.

№ слайда 4 Jam Roll Basic Recipe for Suet Crust This quantity of suet crust pastry is en
Описание слайда:

Jam Roll Basic Recipe for Suet Crust This quantity of suet crust pastry is enough to make a 15cm / 6in pudding, which will feed four people. 225g / 8oz flour 75-100g / 3-4 ozsuet 2 tsp baking powder (omit if using self-raising flour) 1 tspsalt coldwater If using block suet, remove skin and shred finely. If using packet suet, weigh out quantity required and follow instructions on the packet. Sieve flour, baking powder (if using) and salt together and add the suet. Mix with cold water to a soft, but not sticky dough. Turn out onto a lightly floured board and roll out as required Preparation Place your suet crust on a lightly floured board and roll out into a strip 20cm (8in) wide and about 5mm (1.4 in) thick. Spread generously with the jam of your choice, leaving a 1.5cm (3/4 in) edge around the pastry. Moisten the edge with water and roll up the pudding, pressing the edges firmly together. Now you have a choice of baking, boiling or steaming your Jam Roll Bake Place the jam roll onto a greased baking sheet and bake in a medium oven (200°C / 400°F / gas 6) for 45 minutes to one hour Boil Alternatively, wrap the roll in greaseproof paper and tie loosely in a cloth, before immersing in it in a large pan and boiling for one and a half hours. Steam Or finally, wrap the roll in greaseproof paper and tie loosely in a cloth before steaming it for two and a half hours.

№ слайда 5 Devonshire Apple Scones Ingredients I tend to get about 8-10 scones out of th
Описание слайда:

Devonshire Apple Scones Ingredients I tend to get about 8-10 scones out of this mixture, but it obviously depends on how large you shape them. If you're feeling generous make 6 large ones, but remember to bake them a couple of minutes longer! 8oz / 200g self-raising flour (whole meal or white) 1 tea spoon baking powder 1 teaspoon ground cinnamon (or a bit more if you like it!) 4oz / 100g unsalted butter 2oz / 50g brown sugar 1 egg 2 medium apples (Bramley's or any dessert apple you fancy) Preparation Heat your oven to 190°C / 375°F / Gas mark 5. Mix together flour, baking powder, sugar and cinnamon. Rub in the butter until the mix resembles fine breadcrumbs. (If you're in a hurry, you can do this in your magimix or with a hand blender. Core the apples. Peel them if you feel like it. Then cut them into small dice. Stir the apples into the flour mix. Beat the egg before adding it to the mix and mix in well. (Note: This mixture will look very dry and crumbly. Resist the urge to add milk even if you think it needs it. Mix a little longer - using your hands if you don't mind - and it will sort of come together. If you add milk the scones will run while baking.) Shape 8-10 scones and place on a lined or non-stick baking tray. Keep a good gap between the scones, as they will spread a little. Bake for about 20mins, then check and bake for another 5 minutes or so to get them nice and brown. Cool on the tray for a few minutes before turning out onto a rack.

№ слайда 6 Old-fashioned English Apple Pie The English love apples; and with their equal
Описание слайда:

Old-fashioned English Apple Pie The English love apples; and with their equally great love of luscious puddings they created a recipe that's a true classic: traditional English apple pie. The phrase "...as English as apple pie" tells you how popular this pudding used to be. Ingredients This recipe fills a 2lb / 900ml pie dish. You can feed 4-6 people with this ... unless they're very hungry! PastryBase 14oz / 350g plainflour 6oz / 150g butter 1 table spoon caste rsugar a pinchofsalt a littlecoldwater Filling 28oz / 700g Bramleyapples Juice of 1/2 lemon 3oz / 75g sultanas 3oz / 75g soft brow nsugar pinch each of ground cinnamon and ground nutmeg grated rind of 1 lemon and 1 orange 1 table spoon flour Preparation Peel and core your apples and slice them thickly. Dribble with a little lemon juice to stop them from turning brown. Pre-heat your oven to 200°C / 400°F / gas mark 6. To make the pastry base sift the flour and salt into a bowl. Add the butter and rub in until the mixture resembles fine breadcrumbs. Mix in the sugar. Splash mixture with cold water and bring together to form a smooth dough. Roll out two-thirds of dough and line your pie dish. Place half the apples into the lined pie dish. Mix sultanas with spices and pour over the apples. Add the remaining half of apples. Roll out the last third of pastry. Dampen the edges of the pastry in the pie plate and cover pie with the last piece of pastry. Press edges together to seal, then trim and flute the edge. Decorate the top of the pie with pastry trimmings. Cut slashes in the top of the pie or make a hole and insert a pie funnel. (This is important! It lets the steam escape during cooking and ensures that your pastry is lovely and crumbly.) Place pie in the oven and bake for 10 minutes. Then lower oven temperature to 190°C / 375°F / gas mark 5 and bake for a further 20-25 minutes. Your pie is ready when the pastry is golden brown. Remove from the oven and sprinkle with coarse sugar before serving.

№ слайда 7 Empire Biscuits A Patriotic Teatime Treat Empire biscuits - cheerful little b
Описание слайда:

Empire Biscuits A Patriotic Teatime Treat Empire biscuits - cheerful little biscuits, all red and white and sandwiched with jam, make a good offering at a children's party. They also look tasty served alongside some freshly baked scones and plum bread at a traditional afternoon tea. Originally called German biscuits, they were patriotically renamed after the First World War. Obviously, we were already struggling to be PC even in those long gone days. That said they're a tasty little treat and very easy to make. So they're great when baking with the kids. Ingredients This quantity makes about 12-16 biscuits, but it's easily doubled or even trebled if you are baking for a crowd. 50g / 2oz butter 40g / 1 3/4oz granulated sugar 100g / 4oz plainflour 1/2 tsp cinnamon 1/4 tsp baking powder 1 medium egg You will also need raspberry jam, glace icing made with 75g icing sugar and glace cherries Preparation Heat your oven to 350°F / 180°C / Gas 4 and grease a baking tray. Cream the butter and sugar together until almost white. Mix in sugar, flour and spices. Add just enough egg to make a stiff mixture. Roll the dough out thinly on a floured board and cut into 5cm / 2in rounds with a fluted cookie cutter. Place on greased baking tray and bake for 20mins. Remove biscuits and leave to cool on a wire rack. When completely cool, sandwich biscuits with jam, then spread with icing and decorate with a quarter of glace cherry.

№ слайда 8 LemonDrizzleCake Ingredients 225g (8oz) gold encaster sugar 225g (8oz) unsal
Описание слайда:

LemonDrizzleCake Ingredients 225g (8oz) gold encaster sugar 225g (8oz) unsalted butter 225g (8oz) self-raisingflour 3 eggs 150ml (5fl oz) milk 1 1/2 tsp baking powder Zestand juiceof 2 lemons 100g (4oz) gold engranulated sugar Preparation Preheat your oven to 190°C / 370°F / gas 5. Grease and line a 30 x 20 x 4cm baking tray or a 900g / 2lb loaf tin. Beat together the butter and sugar until pale and fluffy. A food processor or hand-blender does it quickly and painlessly. Beat in the eggs one at a time, then add the milk and mix until the mixture is creamy. Then gradually add the flour and, finally, the baking powder and lemon zest. Pour the cake mix into the prepared tin and bake for 30 minutes. The cake is done when the top is golden and a skewer comes out clean from the centre. Take it out of the oven and prick the top all over with a skewer or fork. Mix the lemon juice and sugar in a bowl, then spoon the mix over the top of the cake, making sure the liquid saturates the sponge. Leave to cool before serving.

№ слайда 9 Apple Crumble Cake Apple crumble cake is one of England's myriad of apple cak
Описание слайда:

Apple Crumble Cake Apple crumble cake is one of England's myriad of apple cakes: quick and easy to make, and oh so wonderful with a cup of tea alongside. Ingredients This makes enough cake mixture to fit a 7in / 18cm round cake tin. If you have more mouths to feed, you can double the quantities. But keep in mind that it needs to bake longer. 3oz / 75g unsaltedbutter 9oz / 225g plain flour 2 tsp baking powder 2oz / 50g caster sugar 1 lb / 450g apples - cooking apples if available 1 medium egg 1-2 tb spmilk lemon juice, cinnamon, raisins (optional) Icin gsugar to dust Preparation This cake mix is very quick to put together, so make sure you have all the prep work done ahead. Set the oven to 200°C / 400°F / gas 6.Grease and line your cake tin. Peel, core and chop the apples. Sift flour and baking powder, then rub in the butter until you have fine crumbs. Add cinnamon if using. (Using a blender or food processor makes this even faster ... but you'll have to do the washing up after ....) Mix in the sugar, then stir in the apples and beaten egg. At this point, the mix will seem very dry. (This is the point where you will add the raisins, if you're using them.) Add milk, a little at a time, until the mixture binds together. It will still be very stiff and it will seem as if there are too many apples in the bowl. That's exactly what you want it to look like, though, so don't go overboard on the milk. Pile the whole lot into your cake tin and smooth down a little. The tin should be quite full, but that's okay as the cake won't rise very much. Bake for 45 minutes or until the top is beautifully golden brown. If you have cinnamon in your mix, your kitchen will smell absolutely divine at this point! Test with a fork or chopstick that the cake is cooked all the way through - the chopstick should come out clean - then remove from the oven and turn out onto a wire rack. Dust thickly with icing sugar and cut into wedges to serve.

№ слайда 10 In this lesson,we told you about British desserts for tea.Thank for your atte
Описание слайда:

In this lesson,we told you about British desserts for tea.Thank for your attention, have a nice day all….

Краткое описание документа:

Traditional English Recipes
Afternoon Tea Treats

Традиционные английские рецепты блюд

Угощения к чаю

1) Bread Pudding
A Tasty Way with Leftover Bread

 

Ingredients

The ingredients for both are the same: Bread, suet or butter, dried fruit, sugar, egg, spices and a little milk to bind. Measurements are not exact, but relational - a bit like mixing drinks - and the formula is 4:2:1:1.

 

Try this one, which makes enough for four:

  • 250g bread
  • 125g dried fruit (currants, raisins, sultanas, mixed peel)
  • 65g sugar or golden syrup
  • 65g suet or butter
  • 1 egg and a little milk
  • cinnamon, nutmeg, cloves, allspice etc as liked



Preparation

Tear the bread into pieces and soak in water until soft.

Squeeze dry and combine with fruit, suet / butter, sugar and the ground spices.

Add the egg and mix.

Stir in a little milk to form a soft-ish mixture that drops from the spoon.

Pour into a greased baking dish - bakers seem to use a square tin, 1.5 inches high - and bake for about an hour in a low-medium oven (Gas 4 / 160°C-180°C).

When done, a skewer pushed into the centre should come out clean and the top should be nicely browned.

Cool briefly in the tin, then turn out and sprinkle liberally with caster sugar. This one is usually eaten cold.

Alternatively: pour the mixture into a greased pudding basin, cover the top with greaseproof paper, and boil or steam for about 2hrs. Unmould the pudding and serve hot with fresh custard or runny cream.

 

2) Bread and Butter Pudding

Ingredients

This is English pudding making at its most traditional.

It requires no kitchen chemistry, no scrupulous weighing and measuring and the quantity of bread and butter pudding you produce is only limited by the size of your baking dish!

 

That said, for four normal portions you'll need:

  • 8 slices of white bread
  • 2 large handfuls of dried fruit (currants, sultanas, raisins, mixed peel, berries - or all of the above)
  • 2-3 tablespoons of caster sugar (a little more if you like your puddings very sweet)
  • 3 eggs
  • 300-350 ml milk or half milk, half double cream
  • a little butter for the bread and for greasing the baking dish



Assembling and Baking

To feed four, first grease a large flat baking dish, about 1 - 1 1/2 inches deep.

Then cut the bread into 8 medium to thick slices and spread with butter.

Cut the slices into triangles, leaving the crusts on.

Arrange half the bread in the greased baking dish, then sprinkle a tablespoon of sugar and half the dried fruit on top.

Cover with the second layer of bread and repeat with the sugar and fruit.

Next beat three whole eggs with about 300-350ml of milk or half milk, half cream.

Pour the mixture over the bread and leave to soak for 10-20 minutes. (If you can't spare the time to soak the bread, it's not a disaster. The finished dish is still nice to eat, just not as silky.)

Bake in a preheated oven at Gas 4 (180°C / 350°F) for 20-30 minutes, until puffed up and golden.

Sprinkle with a little cinnamon or nutmeg and the last of the sugar.

For an extra crispy top, place briefly under a hot grill or broiler to melt the sugar. Or serve as it is with custard, pouring cream or vanilla ice cream.

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Дата добавления 24.02.2015
Раздел Иностранные языки
Подраздел Презентации
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Номер материала 408203
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