Презентация, доклад по английскому языку на тему• Traditional British cuisine. British food.

becoming more popular these days. While most British people eat a lot of pasta, pizza and dishes influenced by Indian and Chinese cultures - like curries and stir fries – some of the old favourites are still on the menu, even if they’re not eaten every day. 

in the UK would eat this breakfast every day but most people admit to indulging every now again. A ‘fry up’ may consist of fried or grilled bacon, a sausage or two, a fried egg, baked beans (tinned beans in a tomato sauce), grilled or fried tomatoes, a slice of fried bread (or toast), perhaps some slices of fried black pudding (sausage made from pig’s blood), and fried mushrooms – eaten in any combination, with a dollop of either brown sauce or tomato ketchup on the side. Other traditional English breakfasts to try are smoked kippers, scrambled egg on toast, kedgeree (a rice and smoked haddock dish from the days of the British Raj) – or just a bowl of cornflakes and milk.

South West of England, especially Devon and Cornwall and served in cafes and tearooms all over. It consists of a pot of tea – Earl Grey in preference – drunk black with lemon or with a dash of milk, and scones. These are dense, bread-like cakes made from flour, butter and milk, served with strawberry or raspberry jam and clotted cream, a rich yellow cream with a crusty top. Simply cut the scone in half, spread it with jam and clotted cream – and enjoy.

an artificial casing) stuffed with a mixture of chopped sheep’s heart, liver and lungs, oatmeal, onions, suet (fat), stock and seasoning. It’s eaten with ‘neeps and tatties’ (boiled and mashed swede and potato) and washed down with a dram (glass) of Scottish whisky.
It is the stomach of a sheep (or an artificial casing) stuffed with a mixture of chopped sheep’s heart, liver and lungs, oatmeal, onions, suet (fat), stock and seasoning. It’s eaten with ‘neeps and tatties’ (boiled and mashed swede and potato) and washed down with a dram (glass) of Scottish whisky.

more likely to hand it over in a polystyrene dish and with a little wooden fork. The fish, usually cod, haddock or plaice, is dipped in batter and deep-fried; the chips are cut thicker than French fries (more like American ‘home fries’) and deep fried twice: once to cook the potato; second to crisp up the outside.  Eat sprinkled liberally with salt and malt vinegar, and as an accompaniment perhaps a pickled egg or onion, a giant pickled cucumber called a ‘wally’ or some curry sauce. 

from fresh meat rather than smoked or cured and then grilled, fried or baked. Sausages are usually made from casings filled with pork or beef and flavoured with herbs and spices and come in long ‘links’ or strings. The classic Cumberland sausage, originally from what is now Cumbria in the north of England, is a long, coiled sausage made from chopped pork, and seasoned with pepper. Chipolatas are thin sausages. Popular sausage dishes include ‘toad in the hole’ (sausages baked in a dish of batter) and ‘bangers and mash’ (sausages served with a pile of mashed potato and eaten with English mustard and/or an onion gravy).

called in the UK, are not for those on a diet.  In apple crumble, apples are covered with a crumbly flour, sugar and butter mixture and served with custard made from eggs, milk and vanilla. Bread and butter pudding is made from sliced bread interlaced with dried fruit and baked in custard. Spotted dick is a steamed suet pudding with dried fruit and served with custard. Trifle is a cold pudding made from layers of sherry-soaked sponge cake, fruit, custard and cream. Summer pudding is sliced bread layered with fruits, berries and fruit juice, and eaten with cream.