Презентация, доклад по английскому языку Русская кухня

выполнила: студентка гр. 15ТЭО12к
Довбыш А. М.
Куратор проекта: Шилина О.А.

Пенза 2016г.

soups
4. Main dishes
5. Drinks
5.1. Colf drinks
5.2. Hot drinks
6. Pies and pancakes
7. Bibliography

cooking traditions of the Russian people. The cuisine is diverse,as Russia is by area the largest country in the world. Russian cuisine derives its varied character from the vast and multi-cultural expanse of Russia. Moreover, it is necessary to divide Russian traditional cuisine and Soviet cuisine, which has its own peculiarity. Its foundations were laid by the peasant food of the rural population in an often harsh climate, with a combination of plentiful fish, pork, poultry, caviar, mushrooms, berries, and honey. Crops of rye, wheat, barley and millet provided the ingredients for a plethora of breads, pancakes, pies, cereals, beer and vodka. Soups and stews full of flavor are centered on seasonal or storable produce, fish and meats.

and snacks include salads , which usually include a wide range of boiled , pickled , marinated and raw vegetables , raw and pickled vegetables. Note that cold snacks are made of light and low-fat products.

The traditional staple of soups such as shchi , ukha , rassolnik , solyanka , botvinya , okroshka , and tyurya was enlarged in the 18th to 20th centuries by both European and Central Asian staples like clear soups, pureed soups, stews, and many others. Russian soups can be divided into at least seven large groups.

milk. Okroshka is also a salad.

instead of vegetables, bread is soaked in kvass.

soup comes from the Russian word botva, which means "leafy tops of root vegetables"

is used instead, the soup is called sour shchi, while soups based on sorrel, spinach, nettle, and similar plants are called green shchi.

fish such as bream, wels catfish, or even ruffe. It usually contains root vegetables, parsley root, leek, potato, bay leaf, dill, tarragon, and green parsley, and is spiced with black pepper, saffron, nutmeg, and fennel seed

rolls , fish frying and other fish dishes , baked , stewed and roasted meat , stuffed peppers , stuffed cabbage rolls , casseroles , etc. . .

meat filling, wrapped in thin dough .

small pan-fried meat balls, not dissimilar from Salisbury steak and other such dishes.

sweetener, and a natural or artificial flavoring.

tasty and healthy drink made with herbs.

filled with one of many different fillings and are either baked or shallow-fried .

served in connection with a religious rite or festival.

Сахарова, М.: АСТ, 1996.
2. Кулинария: теоретические основы профессиональной деятельности. Учебное пособие/О.М. Соловьева, Г.К. Миронова, А.П. Елепин. - М.: Академкнига, 2007. - 205 с.
3. Мясные блюда / В.Т. Кузьминов, А.Т. Морозов, - М.: Изд-во "Экономика", 1974.
4.https://en.wikipedia.org/wiki/Russian_cuisine