Transcript Colegiul Economic “Emanuil Gojdu” Hunedoara

“Emanuil Gojdu” Economic College
Hunedoara
EU cuisine
Cuisine
English cuisine
English cuisine is shaped by the country's
temperate climate, its geography, and its
history. The latter includes interactions with
other European countries, and the importing
of ingredients and ideas from places such as
North America, China, and India during the
time of the British Empire and as a result of
post-war immigration.
The Sunday roast
The Sunday roast is perhaps the most
common feature of English cooking. The
Sunday dinner traditionally includes roast
potatoes accompanying a roasted joint of
meat such as roast beef, lamb, or a roast
chicken and assorted vegetables, themselves
generally roasted or boiled and served with a
gravy
Chip shops and other takeaways
England is internationally famous for its
fish and chips and has a large number of
restaurants and take-away shops selling this
dish. It may be the most popular and
identifiable English dish, and is traditionally
served with a side order of mushy peas with
salt and vinegar as condiments.
The full English breakfast
In The full English
breakfast (also known as
"cooked breakfast" or
"fried breakfast") also
remains a culinary
classic. Its contents vary
by region, availability
and preference, with the
core components of
fried bacon and
eggs,variously
accompanied by grilled
tomatoes, black
pudding, baked beans,
fried mushrooms,
sausages, and bread,
which can be either
buttered, toasted or
fried.
The pie
The English tradition of
meat Pies, dates back to the
Middle ages, where
originally an open top pie
crust was used as the
container for serving the
meat. Meat pies are
generally enclosed with
fillings such as chicken and
mushroom or steak and
kidney (originally steak and
oyster). Pork pies are almost
always eaten cold. Open pies
or flans are generally served
for dessert with fillings of
seasonal fruit.
Traditional Italian Food
Meat-based delicacies include
m'gliatiegghij' a local favourite made
up of tasty roulades of kid or lamb
casings garnished with cheese, offal,
garlic, parsley, salt, pepper and sliced
sausage; sfritta, or chopped pork meat
sautéed with hot peppers; also
sammuchij', a local pudding made of
pork blood seasoned with minced lard,
little segments of orange peel, rice,
raisins, cinnamon, pork casings,
walnuts, salt and chili pepper powder.
A traditional fish-based delicacy
is stockfish a la ualanegna, the
favourite of plowmen in the past
(ualan' means plowman), in which
stockfish is boiled and flavoured with
garlic, herbs and chili peppers.
German cuisine
German cuisine varies
from region to region. The
southern regions of Bavaria
and Swabia, for instance, share
a culinary culture with
Switzerland and Austria. Pork,
beef, and poultry are the main
varieties of meat consumed in
Germany, with pork being the
most popular.
Throughout all regions,
meat is often eaten in sausage
form. More than 1500 different
types of sausage are produced
in Germany. The most popular
vegetables are potatoes,
cabbage, carrots, turnips,
spinach, and beans.
Spanish cuisine
Spanish cuisine
consists of a variety of
dishes which stem
from differences in
geography, culture
and climate. It is
heavily influenced by
seafood available
from the waters that
surround the country,
and reflects the
Romanian cuisine
Romanian cuisine is a diverse blend of different dishes from
several traditions with which it has come into contact, but it also
maintains its own character.
One of the most common dishes is mămăliga, a cornmeal mush.
• Mititei is a traditional Romanian dish, grilled minced-meat rolls
made from beef (usually mixed with mutton and pork)
• Pleşcoi sausages are a Romanian sausage made from mutton
spiced with chilli peppers and garlic, traditionally made in and
around the Pleşcoi village, in the Buzău County of Romania.
• Frigărui consist of small pieces of meat (usually pork, beef, mutton,
lamb or chicken) grilled similar to the kebab. Often, the pieces of
meat alternate with bacon, sausages or lard and vegetables, such as
onions, tomatoes.