ITALY NATIONAL KITCHEN (0)

Sarnased õppematerjalid

10

ppt

Itaalia

ITALY  Pizza When we think of Italian cuisine, the first thought that comes to mind is Pizza. Yes, Italian Pizza is renowned the world over. 1 tsp yeast (fresh or dried) 6 tbsp lukewarm water ½ tsp sugar 1 tbsp olive oil 1 cup plain flour 1 tsp salt Mix together the yeast, water and sugar in a clean and dry bowl. If you are using dried yeast, sprinkle over the water and sugar solution and mix till dissolved. Leave this bowl in a warm place until a froth forms on the top. Then stir in the olive oil. In the meanwhile, sift together the flour and salt in a large bowl, mix these two dry ingredients well. Now, if your yeast mix is ready, make a well in the centre of the flour salt mix and pour the mixture in. Preferably with the hands, mix together and knead to make smooth dough. Remember to knead for at least five minutes, or until the dough is elastic and smooth to touch. Wrap this dough in a greased plastic sheet and leave in a warm place for at least an hour. T

Inglise keel

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Lõuna Aafrika rahvusköök

Today the best of South African wine is up there with the rest, while in the "easy-drinking" category no one beats us. History has a way with wine and the Cape's wine culture, which goes back 350 years, is one that reflects the country's sad colonial and apartheid past, but also shines with the potential and expectation of the modern wine world. From that long history comes a wine tradition of tastes and styles with its roots in the classic "Old World" of France, Germany and Italy, but also an acute awareness of the contemporary consumer, as has been defined by wine-making in the "New World" of California and Australia. It has often been said that South African wine is in the unique position of both those wonderful worlds. It offers marketing possibilities that can be harnessed for the challenges of the new global economy. It can offer the wine-drinking world all kinds of new flavour experiences. It can also show the way to handle such sensitive issues

Kokandus

3

rtf

India

History: · Indian society is predominantly agrarian. Diet consists mainly of fruits and vegetables, meat, cereals, dairy products and honey. Also, drinks containing different types of spices. · During the Gupta empire influenced by diet buduism and jainism. Many religious people were vegetarians. Most of the people consumed the chickens, sheep and goat meat. · Muslims also put emphasis on the development of food. Indians brought to the diet of dried fruit and flat bread. India introduced the dietary habits of the Portuguese and Chinese. · Indian diet is mixed with a variety of cultures. Etiquette: · Traditionally, meals were eaten while seated either on the floor or on very low stools or cushions. · Food is most often eaten without cutlery, instead using the right hand. Among the middle class throughout India, spoons and forks are commonplace. · Hot food is served on banana leaves, the leaves a

Inglise keel

5

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Turundusplaani koostamine

Tallinna Majanduskool ,,Notes on preparing a marketing plan" Homework 03.05.2012 Liisi Nigul Turundus II  Tallinn 2012 Toscana Gourmet is a place for family togetherness and will also be the leading gourmet Italian restaurant in Tallinn. The signature line of innovative, premium, pasta and risotto dishes include pesto with smoked salmon, pancetta and peas linguini in an special sauce, and fresh mussels and clams in a marinara sauce. Toscana also serves distinct salads, desserts, and beverages. Toscana Gourmet will reinvent the Italian food experience for individuals, families, and take out customers with discretionary income by selling high quality, innovative products at a reasonable price, designing tasteful, convenient locations, and providing excellent customer service. The basic market need is to offer individuals, families, and tak

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4

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Estonian cuisine

beetroot, meat and herring . Small pastries called pirukad ("pirukas" in the singular) - a relative of the pirozhki - filled with meat, cabbage, carrots, rice and other fillings or mixtures are also popular, and are often served with bouillon. Herring is common among other fish as a part of the Estonian Cold Table. Smoked or marinated eel, crayfish dishes and imported crabs and shrimps are considered delicacies. One of Estonia's national dishes is räim (Baltic dwarf herring), along with sprats. Flounder, perch and pike-perch are also popular. Soups Soups are traditionally eaten before the main course and most often are made of meat or chicken stock mixed with a variety of vegetables. Soups are also blended with sour cream, milk and yogurt. The Main Course Pork and potatoes accompanied by a rich gravy and often served with sauerkraut or other vegetables has been the traditional Estonian main course

Inglise keel

6

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Erinevate riikide rahvustoidud

German Sauerbraten: Traditionally made with a beef roasting joint (topside or similar) the meat is marinated for 2-3 days in beer, spices such as cloves, juniper berries, allspice and peppercorns, bay leaves and onions and is braised in the marinade for a long period, resulting in very tender melt-in-the-mouth meat. The Black Forest: cake is one of the most popular German national foods. Cake consists of several layers of chocolate cake, with whipped cream and cherries between each layer. Then the cake is decorated with additional whipped cream and chocolate shavings. A Schnitzel in German is a slice of pork or veal haunch. Dish made with boneless meat thinned with a mallet (escalope-style preparation), coated in bread crumbs and fried. Only if it is made of veal and coated in bread crumbs is it called Wiener Schnitzel; a pork version is

Inglise keel

30

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Estonian National Cuisine

mixture Mixture of ground grains ­ rye, oat barley, and pea flour.  It is used for making some desserts Mostly enjoyed for breakfast mixed with milk, buttermilk or kefir  F is h o n ia n Es t lt u re C u  The Baltic Herring The Baltic herring has been the main fish dish on Estonians' table for centuries. It is the main fish that is caught in the Baltic Sea. The Baltic Herring ... has become the national fish of Estonia. ... is eaten fresh, marinated, smoked and tinned. ... with sauce is traditional fish meal  Baltic Sprat A sprat sandwich is a traditional snack on Estonian food table. Sprats are usually salted with all kinds of spices. Typical Estonian black bread with sprat and egg Po r k  Pork has been known in the national cuisine of Estonia for a long time. Meat was eaten mostly

Inglise keel

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Food-Restaurants and Cooking

It's under-…. A) chilled B) frozen C) frosted D) chilly A) done B) developed C) nourished D) weight d) Can you give me the …. for this pie? It's delicious. i) Is the hamburger for you to eat here, or to ..? A) prescription B) instructions C) ingredients D) recipe A) go out B) take away C) carry on D) sit down e) There was a wonderful smell of …. bread in the j) That was fantastic. Could I have a second …., kitchen. please? A) cooking B) roasting C) baking D) grilling A) plate B) course C) helping D) service Task 4. Decide which answer (A, B, C or D) best fits each space.  Chickpea soup This recipe is both (1) B. and cheap. If you use dried chickpeas, (2) them for at least twelve hours in cold water. Drain them and put them in a large (3) with plenty of water

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