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Блюда казахской и руской кухни

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БЛЮДА КАЗАХСКОЙ И РУСКОЙ КУХНИ

Нусупова Айгерим

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«Блюда казахской и руской кухни»

Тема урока: “Блюда казахской и русской кухни“.  Theme of the lesson: “Dishes of Kazakh and Russian cuisine “.

Тема урока: “Блюда казахской и русской кухни“. Theme of the lesson: “Dishes of Kazakh and Russian cuisine “.

Цель урока: 1.Реализация внедрения полиязычного образования в учебный процесс через обучение студентов использованию иностранного языка, как инструмент для изучения предметов спец.дисциплин. 2.Познакомить студентов с видами блюд казахской и русской кухни, продуктами, используемыми в их приготовлении и особенность подачи и оформления блюд.

Цель урока:

  • 1.Реализация внедрения полиязычного образования в учебный процесс через обучение студентов использованию иностранного языка, как инструмент для изучения предметов спец.дисциплин.
  • 2.Познакомить студентов с видами блюд казахской и русской кухни, продуктами, используемыми в их приготовлении и особенность подачи и оформления блюд.

Zhent

Zhent

Zhent is one of the traditional dishes of Kazakhstan. Prepared “zhent” has a taste of fresh butter. To prepare this dish you need: 1) 0.5 kilograms of talcan. 2)100 gram of shortbread biscuits 3) 2 table spoons of hone 4) 1 spoon of syrup jam 5) 200-250 grams of butter and raisins;
  • Zhent is one of the traditional dishes of Kazakhstan. Prepared “zhent” has a taste of fresh butter. To prepare this dish you need:
  • 1) 0.5 kilograms of talcan.
  • 2)100 gram of shortbread biscuits
  • 3) 2 table spoons of hone
  • 4) 1 spoon of syrup jam
  • 5) 200-250 grams of butter and raisins;
Ayran

Ayran

It is the famous drink in Kazakh culture, and which is popular until our days. It is similar to “kefir”. To obtain it, you need: 1) use specially bred dairy bacteria with the mix of cow, goat and ship milk; 2) Then add water and sault depending on taste; 3) Finally, leave it warm before use specially bred dairy bacteria; Ayran is summer drink, also you can use it to make “irimshik”
  • It is the famous drink in Kazakh culture, and which is popular until our days. It is similar to “kefir”. To obtain it, you need:
  • 1) use specially bred dairy bacteria with the mix of cow, goat and ship milk;
  • 2) Then add water and sault depending on taste;
  • 3) Finally, leave it warm before use specially bred dairy bacteria;
  • Ayran is summer drink, also you can use it to make “irimshik”
“ BesBarmak”

“ BesBarmak”

The business card of the banqute in Kazakhstan is “beshbarmak”. This is a very ancient dish, consisting of pieces of boiled lamb, broth and pieces of dough. Translation of
  • The business card of the banqute in Kazakhstan is “beshbarmak”. This is a very ancient dish, consisting of pieces of boiled lamb, broth and pieces of dough. Translation of "beshbarmak" means "five fingers", because they ate it with their hands. The traditions of serving “beshbarmak” are interesting: the lamb's head, taken out on a separate dish, is assigned to be served by the most honored guest. Ears go to unmarried men, palate to unmarried girls. Other parts - the remaining guests.
“ Qazy”

“ Qazy”

There is no such kitchen where no sausage is made. Kazakhs have “Qazy” - sausage from horse meat, a true delicacy. It is cooled simply: you stuff horse guts with fat horse meat from the ribs, previously smeared them with spices. Sometimes the entire rib is placed in the intestine to form. “ Qazy”is boiled, smoked, dried. This is an crucial dish at Kazakh holidays and weddings. It is noteworthy that before slaughter the horse is fattened long and, according to tradition, killed by the winter.
  • There is no such kitchen where no sausage is made. Kazakhs have “Qazy” - sausage from horse meat, a true delicacy. It is cooled simply: you stuff horse guts with fat horse meat from the ribs, previously smeared them with spices. Sometimes the entire rib is placed in the intestine to form.
  • Qazy”is boiled, smoked, dried. This is an crucial dish at Kazakh holidays and weddings. It is noteworthy that before slaughter the horse is fattened long and, according to tradition, killed by the winter.
Baursak with koje

Baursak with koje

In addition to the meat menu, traditional Kazakh cuisine is known for dairy products. These are “Kumis”, “Shubat “, “Kaymak” , and “Koje”. Kazakh cookery is a variety of breads, muffins, pies, the most famous among which are “Tandyr” flatbreads, “Taban-nan” , “Baursak”, “Samsa”. What a wonderful phrase - Baursak with koje! But this is just a yogurt bun ...
  • In addition to the meat menu, traditional Kazakh cuisine is known for dairy products. These are “Kumis”, “Shubat “, “Kaymak” , and “Koje”.
  • Kazakh cookery is a variety of breads, muffins, pies, the most famous among which are “Tandyr” flatbreads, “Taban-nan” , “Baursak”, “Samsa”. What a wonderful phrase - Baursak with koje! But this is just a yogurt bun ...
Shanezhki po derevensky

Shanezhki po derevensky

Mix softened margarine with flour, sour cream, eggs, salt and soda. Knead the dough until smooth. Lay parchment for baking on a baking tray. Roll up thin base cakes, 5 mm thick, 10-12 cm in diameter. Put the filling on top, leaving 2 mm of the cakes intact. If the stuffing for shanezhek mashed potatoes, thinly smear with sour cream on top and make a pattern with a teaspoon. Bake pies rustic in a preheated oven at 180 ° C until golden brown. Finished hot shanezhki smear with melted butter. Sprinkle oatmeal with mashed potatoes. Very tasty get shanshek with fried cabbage (mix it with raw egg)
  • Mix softened margarine with flour, sour cream, eggs, salt and soda. Knead the dough until smooth. Lay parchment for baking on a baking tray. Roll up thin base cakes, 5 mm thick, 10-12 cm in diameter. Put the filling on top, leaving 2 mm of the cakes intact. If the stuffing for shanezhek mashed potatoes, thinly smear with sour cream on top and make a pattern with a teaspoon. Bake pies rustic in a preheated oven at 180 ° C until golden brown. Finished hot shanezhki smear with melted butter. Sprinkle oatmeal with mashed potatoes. Very tasty get shanshek with fried cabbage (mix it with raw egg)
Shee (щи)

Shee (щи)

The most popular, of course, was the cabbage soup - there were up to 60 species: with meat, with fish, head meat, with mushrooms, and soup was lazy, empty, daily, green, sour, nettle, etc. Although the rich and the poor use different ingredients to cook soup, the basic principle does not change. Obligatory components of cabbage - cabbage and sour element (sour cream, sorrel, apples, pickle). Carrots or parsley root, herbs (green onions, celery, dill, garlic, pepper), meat and sometimes mushrooms are added to the soup.
  • The most popular, of course, was the cabbage soup - there were up to 60 species: with meat, with fish, head meat, with mushrooms, and soup was lazy, empty, daily, green, sour, nettle, etc. Although the rich and the poor use different ingredients to cook soup, the basic principle does not change. Obligatory components of cabbage - cabbage and sour element (sour cream, sorrel, apples, pickle). Carrots or parsley root, herbs (green onions, celery, dill, garlic, pepper), meat and sometimes mushrooms are added to the soup.
Ocroshka (окрошка)

Ocroshka (окрошка)

Classical Russian okroshka is made from two vegetables. One vegetable necessarily has a neutral taste (boiled potatoes, rutabaga, carrots, fresh cucumbers), and the other has a pronounced taste and smell (parsley, celery, tarragon). Add fish with a neutral taste, beef or chicken meat to okroshka. Obligatory elements of okroshka are boiled eggs and sour cream. Mustard, black pepper or pickled cucumbers are used as seasoning.
  • Classical Russian okroshka is made from two vegetables. One vegetable necessarily has a neutral taste (boiled potatoes, rutabaga, carrots, fresh cucumbers), and the other has a pronounced taste and smell (parsley, celery, tarragon). Add fish with a neutral taste, beef or chicken meat to okroshka. Obligatory elements of okroshka are boiled eggs and sour cream. Mustard, black pepper or pickled cucumbers are used as seasoning.
porridge

porridge

Another important dish of the Russian national table is porridge. Originally, it was a ceremonial dish, used at parties and feasts. In the XII century the word
  • Another important dish of the Russian national table is porridge. Originally, it was a ceremonial dish, used at parties and feasts. In the XII century the word "porridge" was even synonymous with the word "feast." Having gradually lost its ritual meaning, porridge, however, for many centuries became the main everyday dish of the Russians. Porridge found recognition not only on the people, but even on the royal table.
  • Peter I, for example, was so fond of barley porridge that he declared her "Romanov's favorite." In order to "ennoble" the royal darling barley grits in the XIX century. renamed to “barley”, "pearl" (from the word "pearl"). Nicholas II also demonstrated the commendable continuity of generations and proximity to the people: at a ceremonial dinner in honor of his coronation in 1883, barley porridge was served to the guests.
pancakes

pancakes

One of the most ancient Russian dishes is pancakes. No one knows when the pancakes appeared on the Russian table, but it is known that they were a ritual dish even among the pagan Slavic peoples. A variety of beliefs and traditions are associated with Russian people with pancakes: pancakes were an obligatory dish at a funeral, they also fed a woman in labor during childbirth. One of the pancake-related traditions to this day is Maslenitsa, an ancient pagan festival. For a whole week before Great Lent, all Russian houses bake pancakes and eat them with various snacks - caviar, sour cream, fish, meat, mushrooms.
  • One of the most ancient Russian dishes is pancakes. No one knows when the pancakes appeared on the Russian table, but it is known that they were a ritual dish even among the pagan Slavic peoples. A variety of beliefs and traditions are associated with Russian people with pancakes: pancakes were an obligatory dish at a funeral, they also fed a woman in labor during childbirth. One of the pancake-related traditions to this day is Maslenitsa, an ancient pagan festival. For a whole week before Great Lent, all Russian houses bake pancakes and eat them with various snacks - caviar, sour cream, fish, meat, mushrooms.
Kulebyaka with two fillings

Kulebyaka with two fillings

In Russia, the kulebyak was loved by everyone! The most often used as a stuffing was knitting - cleaned and dried dorsal cartilage of sturgeon with boiled eggs, rice, all fish, laid out on top of the filling. The buckwheat porridge and fish, fried in vegetable oil, was put into the lean pie. Kulebyaka made of 100 g of margarine for baking, 1/2 bag of dry yeast, 2 teaspoons of sugar, 1 teaspoon of salt, 9 pancakes with a diameter of 20 cm. For fillings: chicken, 1 tablespoon of spices for grilling, vegetable and butter, buckwheat, 4 onions, parsley. Pour flour into a bowl, make a funnel in the center, and drive 2 eggs. Stir, pour milk in a thin stream, add 1 teaspoon of salt, sugar and yeast, mix. Soften margarine, add to the mixture. Knead not too steep dough, roll into a ball, cover with a napkin and put in heat for 2.5 hours. Whenever the dough rises, press down, repeating this procedure 2-3 times. Remove wings from the chicken, remove the skin and cut off the fat, finely chop them. Grease the carcass with vegetable oil, rub with spices for grilling and cook in the oven for 40 minutes at a temperature of 200 degrees. Grind 3 onions. Fry chicken fat and skin on low heat. Increase heat, add onions and fry with cracklings for 5-7 minutes
  • In Russia, the kulebyak was loved by everyone! The most often used as a stuffing was knitting - cleaned and dried dorsal cartilage of sturgeon with boiled eggs, rice, all fish, laid out on top of the filling. The buckwheat porridge and fish, fried in vegetable oil, was put into the lean pie. Kulebyaka made of 100 g of margarine for baking, 1/2 bag of dry yeast, 2 teaspoons of sugar, 1 teaspoon of salt, 9 pancakes with a diameter of 20 cm.
  • For fillings: chicken, 1 tablespoon of spices for grilling, vegetable and butter, buckwheat, 4 onions, parsley. Pour flour into a bowl, make a funnel in the center, and drive 2 eggs. Stir, pour milk in a thin stream, add 1 teaspoon of salt, sugar and yeast, mix. Soften margarine, add to the mixture. Knead not too steep dough, roll into a ball, cover with a napkin and put in heat for 2.5 hours. Whenever the dough rises, press down, repeating this procedure 2-3 times. Remove wings from the chicken, remove the skin and cut off the fat, finely chop them. Grease the carcass with vegetable oil, rub with spices for grilling and cook in the oven for 40 minutes at a temperature of 200 degrees.
  • Grind 3 onions. Fry chicken fat and skin on low heat. Increase heat, add onions and fry with cracklings for 5-7 minutes
Вопросы

Вопросы

  • 1. When do the Kazakhstan people have their breakfast, dinner and supper?
  • 2. How many courses is a Russian dinner comprised?
  • 3. What is there for the first and second courses?
  • 4. Do pastry dishes play an important part in Russian cuisine?
  • 5. What can you say about particularities of Russian cuisine?
Домашнее задание

Домашнее задание

  • Составить тесты , Презентацию, синквейны на блюда казахской и русской кухни.


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Блюда казахской и руской кухни

Автор: Нусупова Айгерим Акпаровна

Дата: 04.05.2020

Номер свидетельства: 548691

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