Transcript Nesvizh State School № 4 Belarus Food for Life Learning Circles PPM2 Final Presentation 2010/2011

Nesvizh State School № 4
Belarus
Food for Life
Learning Circles PPM2
Final Presentation
2010/2011
Learning Circles
Places and Perspectives, Middle School 2
Belarus
Morocco
Russia
Romania
Romania
India
Belarus
Russia
USA
All the people in the world have their special food, which is passed
from generation to generation and is highly appreciated.
Pojar Anda
Toncean Roxana
8th grade
Romanian traditional food is
not very healthy but it is tasty.
Healthy food is that which
contains vitamins and does not
affect our body. I like to eat
cereals, dairy products, fish,
chicken, vegetables and fruits.
Fast food is not healthy but we
can eat it from time to time.
Pojar Anda
Toncean Roxana
8th grade
• Romanian traditional food uses much meat. Cabbage rolls,
sausages, and stews (like tocanita) are popular main dishes.
You can also sample traditional Romanian fish dishes, like
the salty, grilled carp called saramura.
• Romanian Traditional Food
• - Soups and Appetizers and Side Dishes in Romania:
• Soup – is made with or without meat, or made with fish - is
usually offered on menus at Romanian restaurants. Zama is
a green bean soup with chicken, parsley, and dill. You may
also encounter pilaf and moussaka, vegetables prepared in
various ways (including stuffed peppers), and polenta, a
kind of “porridge” made of maize.
• Romanian Traditional Foods - Desserts of Romanian Cuisine:
• Traditional Romanian desserts may resemble baklava. Other
pastries may best be described as danishes (pastries with
cheese filling). Crepes with various fillings and toppings may
also be on the typical Romanian dessert menu.
Rad Miriam
Fratean Andreea
Hello !We are Miriam and
Andreea students in the 7th
grade We’d like to let you know
something about Romanian
traditional food . Check it out!
The first course
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Rolls cheese
Meat balls
Ham, salami
Bacon, sausages
Tomatoes,
pepper, olive.
The second course
• Roast beef
with
potatoes or rice or
vegetables
• Pork roast
• Chicken meat or
fish
• “tocanita” is made
of
meat
with
vegetables
and
“mamaliga”
is
made of corn flour
Dessert
 Cake
 Pie
 Sponge
cake
Drinks
 Wine
 Juice
 Brandy
Gymnasium of Labytnangi
Sponsoring teacher
Svetlana Kurkova
Russia
The most Russian
of the Russian Salads
The name of this
salad is “vinigret”
which sounds like
“vinegar”. But it
existed in Russian
cuisine long, long
ago when there was
no vinegar at all. It
is very simple and
good for your health.
Make It and Enjoy It!
Ingredients:
Potatoes
Carrots
Beetroot
Onions
Pees or beans sauerkraut
or salted pickles or herring.
Oil
Salt
Mustard
 Boil or bake potatoes,
carrots, beetroot .
 Cut into small cubes.
 Mix vegetables with
boiled beans or canned
pees, add sauerkraut
 , or salted pickles, or
salted herring. Add oil,
mustard, and cut
onions.
 Enjoy it!
Belarusian Food
Daria
Tatur
Veronica
Klimovich
Alexander
Patachits
Healthy , because it is prepared from natural products
• Most popular food in the country are “
Draniki, Potato cakes, Pan cakes”.
• Belarusian people like these food.
• We think that this food is healthy and
we eat it with pleasure.
Draniki
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2 eggs
4 spoons
10 potatoes
1 little spoon of salt
Babka (Potato Cake)
1. A little salt
2. 8 potatoes
3. 200 gr . meat
Grate the potatoes and mix with the meat
and sprinkle with salt , then heat the pan,
throw back all these ingredients, cover the
lid, and cook 25-30 minutes.
Pancakes
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6.
500 gr. Of flower
0,5 litter of milk
1 teaspoon of soda
1 teaspoon of salt
2 teaspoon of sugar
Sunflower oil
Pour the milk into a large bowl.
Warm a little, add salt , sugar and soda and
mix everything. Add flour and mix all
these ingredients together with
the flour . Put the pan on the gas , pour
oil and put dough on the pan And fry
until golden brown color.
Christina Sharon
New Delhi
Hi, my name is Christina
Sharon. I live in New Delhi, the
capital of India. I study in ninth
grade in St. Mark’s Sr. Sec.
Public School (SMS) in New
Delhi. I love making new
friends. My hobbies include
singing, reading books and
surfing the internet. Now I
would like to share my views on
the Indian Cuisine.
Cuisines of India
• Indian Cuisine is becoming the most famous cuisine all around the
world. Cuisine in India is so diverse and full of variety and taste that
it requires a life span to quench your lust for Indian food delicacies.
The North Indian Cuisine, South Indian Cuisine, East and West Indian
Cuisine, has nurtured there own culinary tastes using different
combination of spices. Rich and diverse Indian cuisine is simply
irresistible and sumptuous, Indian dishes are any food critic's
delight.
•
All those who think Indian cuisine begins and ends with curry,
get ready for a big surprise. The character of cuisine in India is
essentially regional; reasons for this must be found in the sheer size
of the country which forced every area to develop a style of cooking
of its own. In times gone by, transportation was a problem, and this
meant that each area had to come up with a style of food which
made do with the locally available materials. As a result, not only
dishes, but flavors, colors, methods of cooking, down to even the
style of cutting the vegetables prior to be cooked changes as often
as the landscape does.
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Diverse Cuisine
Indian Cuisine is becoming the most famous
cuisine all around the world. Cuisine in India is so
diverse and full of variety and taste that it
requires a life span to quench your lust for Indian
food delicacies. The North Indian Cuisine, South
Indian Cuisine, East and West Indian Cuisine, has
nurtured there own culinary tastes using
different combination of spices. Rich and diverse
Indian cuisine is simply irresistible and
sumptuous, Indian dishes are any food critic's
delight.
All those who think Indian cuisine begins
and ends with curry, get ready for a big surprise.
The character of cuisine in India is essentially
regional; reasons for this must be found in the
sheer size of the country which forced every area
to develop a style of cooking of its own. In times
gone by, transportation was a problem, and this
meant that each area had to come up with a
style of food which made do with the locally
available materials. As a result, not only dishes,
but flavors, colors, methods of cooking, down to
even the style of cutting the vegetables prior to
be cooked changes as often as the landscape
does.
Cuisine Adopted by
Different Religions
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What has helped along this diversity is the
amazing number of religions and the sects
and sub-sects within them; each of them
often have strict dietary codes. For
example, Hindu Brahmins may not eat
onions, ginger and garlic, meat which
meant that a special cuisine came up
around that bias and so on. Whereas
Christians and Muslims favors meat
eating.
The most striking contrast in eating habits
shows up between the meat-and-bread
eating northern regions and the pulseand-rice southern regions.
Northern Indian Cuisine
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Famous North Indian Cuisine has become an important part of international
cuisine, extending through the world's metropolitan centers and into the
food cultures of many countries. Northern Indian cuisine is more favorite for
its specialized Mughali dishes and famous vegetarian delicacies.
The food from North India traces its descent from Persian ancestors who
started filtering in India from the 11th century A.D. onwards and then more
definitely from the 16thcentury A.D., when the Mughals came to power. The
Mughals brought with them Persian and Afghan cooks who started North
Indians on the rich and fragrant Persian rice dishes, such as pilafs and
biryanis (meat-based pilafs). Garnished with pounded silver (vark), these
dishes along with spicy kormas (braised meat in creamy sauces), koftas
(grilled spicy meatballs) and kababs used to grace the tables of emperors.
Even today, these dishes are cooked and eaten all over north India. You can
sample excellent Mughlai cuisine in New Delhi.
Southern India Cuisine
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Indian cuisine is more favorite for its specialized Mughali dishes and famous
vegetarian delicacies. Southern India cuisine is full of mouth watering
delicacies, the very mentioning of the name of South Indian cuisine, brings
to ones mind the tastes of Idlis, dosas, Sambhar and Vada. Southern India
cuisine is much more than this that can really a lavish treat for you taste
buds. South India vegetarian and non-vegetarian dishes have a generous
blend of spices and coconuts not to be missed in any way on your South
India vacation tours.
Rice is served everywhere and always in south India and flour-based breads
are rare, if at all. Rice is used to polish off the very spicy curries of the south,
which are in a more liquid manner than those of the north. These curries
are often pulse-based and if this sounds restricting, you'll be surprised at
what a few spices here and there can do to completely change the taste of
things.
The south Indians put chillies, mustard, coconut oil and various other spicy
seeds to very effective use to conjure up mouthwatering dishes like dosas
(rice pancakes stuffed with potatoes and vegetables), idlis (rice dumplings
served with sambar), and so on.
Eastern Indian
Cuisine
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Eastern India comprises of 8 north eastern
states of India, also much known for their
famous cuisine. Eastern cuisine delicacies
comprises of rice and fish, the northern
Indian cuisine cannot be over until the
Hilsa fish is served in the course , fish and
rice makes the food for any festivity
whether birth, ceremony, marriage or any
other festival.
Eastern India is close to the sea and gets
plenty of rain. Hence rice and fish are
staple all over here. Nothing in the east
can be complete until the hilsa (a variety
of fish) has been served and eaten – be it
birth, death, marriage or anything else.
Fish is almost the mascot of the
passionate people of the East and their
macherjhol (fish curry) is legendary all
over India. Curry is not the only thing with
which fish is eaten; it is smoked, grilled,
fried, made into pakoras (patties), and
stuffed into green coconuts and now into
burgers too.
Sweet Dish Delicacies
The other good thing of
the eastern cuisine is their
delicate sweets. The
difference here is that the
sweets of the north India
are based on khoya (milk
which thickened slowly
until it forms a sweet
dough), which is quite
heavy. However, those of
east India are based on
chena (light cottage
cheese) and hence are
much lighter on the palate.
Western India Cuisine
• The food of India offers a staggering range of dishes to
the gourmet with an adventurous palate.
• The original cuisine of western India is principally
vegetarian. This is largely due to the enterprising, but
strictly vegetarian, Marwari community from
Rajasthan, who have now spread all over the country.
Wherever they went, so did their food of course.
The Marwari cuisine is a good example of how the best
was made of locally available stuff. It is spicy and
extremely rich with almost everything being doused in
ounces of ghee (clarified butter). This was to make up
for the lack of variety in materials available in the
spartan desert surroundings that they lived
Indian Food Delicacies With The
Warmth of Festivals
• There's a festival to every
working day in India. Two
things which come as a
package deal with every
festival are new clothes and –
you guessed it – food. Almost
every festival in India has a
special dish, or dishes, as the
case may be, associated with
it. Traditionally famous Indian
food is cooked at home, and in
huge amounts because all
festivals are open houses in
India.
Herbs and Spices in India
• A lot of care and thought
goes into the preparation of
every Indian dish. A study
into their recipes reveals a
lot of surprises. Every single
ingredient of the dish is there
with a purpose and
compliments each other. In
fact, the succession of dishes
also keeps in mind the flavor
and 'nature' of the spices,
whether hot or cool
The Use of Spices and Herbs
• Spices and herbs used in Indian cooking
are either fresh or dried – in which case
the flavor changes for each form. However,
that is not all: the dried spices and herbs
are used in various ways. They can be used
whole or grounded (more often than not
still pounded at home!) and they may be
roasted, fried, deep-fried, half-done, welldone … all according to the taste that the
cook wants to give to the eventual dish.
Chicken Tikka
The word Tikka means bits, pieces or
chunks. Chicken Tikka is an easy-to-cook
dish in which chicken chunks are
marinated in special spices and then
grilled on skewers. This is one of India's
most popular dishes. Chicken Tikka can
also be made into Chicken Tikka Masala, a
tasty gravy dish.
•
Chicken Tikka
Ingredients:
1 cup fresh yoghurt (should not be
sour)
1 cup finely chopped fresh coriander
leaves
2 tbsps ginger paste
3 tbsps garlic paste
3-4 tbsps garam masala
6 peppercorns/ 2 dry red chillies
3 tbsps lime/ lemon juice
1/2 tsp orange food coloring
1 kg chicken (breast or thigh) skinless
and cut into 2" chunks
1 large onion cut into very thin rings
Lime/ Lemon wedges to garnish
1 tsp Chaat Masala (available at most
Indian groceries)
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Grind the chopped coriander (keep some
aside for garnishing) and all other
marinade ingredients (except yoghurt) to
a smooth paste in a food processor.
Pour the above mix into a large bowl and
add yoghurt. Mix well. Add the chicken
pieces and mix well. Cover the bowl and
refrigerate. Allow to marinate overnight.
Thread the chicken onto skewers and keep
ready.
Preheat your oven or grill to a medium
high temperature (200 C/ 400F/ Gas Mark
6).
Place the skewers on the grill racks in your
oven with a tray underneath to catch
drippings. Roast open till the chicken is
browned on all sides and tender.
Remove from skewers and put the chicken
in a plate.
Put the onion rings in a separate bowl and
squeeze lime juice over them. Now
sprinkle the chaat masala over them and
mix well so the onions are fully coated.
Garnish the Chicken Tikka with these
onion rings and serve.
Mutter Paneer
(Vegetarian)
This North Indian curry made with
mutter (peas) and paneer (cottage
cheese) is probably the most
frequently ordered dish in Indian
restaurants. Make it in your home and
you've got a sure crowd pleaser!
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Ingredients:
500 gms paneer cubed
200 gms shelled peas
2 large onions
3 medium tomatoes
1 tbsp ginger paste
2 tbsps garlic paste
2 tsps coriander powder
1 tsp cumin powder
2 tsps garam masala
1/2 tsp turmeric powder
2 green chillies chopped fine
6 tbsps of oil
1 1/2 cups water
Salt to taste
3 tbsps thickened/ double/ heavy
cream
• Coriander leaves chopped fine to
garnish
Mutter Paneer
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Preparation:
Grind onions into a fine paste in a food processor. Keep aside.
Next grind tomatoes into fine paste and keep aside.
Heat 2-3 tbsps of oil in a pan and gently stir-fry the cubes of paneer till golden. Remove onto
a paper towel and keep aside.
In the same vessel heat 2-3 tbsps of oil and add the onion paste. Fry till it turns light brown.
Add tomato paste, ginger and garlic paste and fry for another 2 minutes.
Add the coriander, cumin, turmeric and garam masala powders, green chillies and fry, stirring
continuously till the oil begins to separate from the masala (spice mixture).
Add the peas to the masala and fry for 2-3 minutes.
Then add the paneer, water and salt, reduce flame to a simmer and cook till the gravy
thickens.
When the gravy is as thick as you would like, turn off the flame and stir in the cream.
Garnish with coriander leaves and serve.
Mutter paneer tastes great with parathas, naans and even jeera rice.
Prateek Bajaj
St. Mark’s Sr. Sec. School
I study in 9th grade.
I love creativity and books. I
have great interest in both.
I love drawing, coloring,
and especially, Designing
Dresses, I would love to do
Fashion Designing.
I also love reading books. I
have a small collection of
about 150 books. My
favorite author is Roald
Dahl.
• Ingredients play an important part
in Indian Food. The perfect blend of
Spices, Vegetables, and Herbs bring
them to a different level.
• Indian Meals
represent the history,
cultural aspects, and
religious beliefs of
life’s of Indian People.
• Indian Meals are traditionally
served with Chutney ( CH-ATNI), an add on to the various
Main Courses to give a
different effect to the meal.
• The different types of Chitins
are Mint Chutney, Coconut
Chutney and many more
• Pickles are a major part of Indian Cuisines
which bring texture, color, and flavor to all
Indian Meals.
• This is why, one can’t resent the Indian
Foods. Some different pickles are Mango
pickle, Lime pickle, Mustard and Mango
pickle etc…
• The different food
kinds are:
• South Indian
• Punjabi
• Guajarati
• Maharashtrian
• Bengali
• Rajasthani
• Kashmiri
• Indian Cuisines are
characterized by the use of
the different kinds of
spices, herbs and other
vegetables. They are
mainly popular because of
their composition of
vegetables
• Indian Food is full of
different kinds of sweets
used as Desserts.
• They are mainly made
with Ghee OR Oil.
Victoria Sudnik
Form 9A
School № 4 Nesvizh
Belarus
In today hectic world people are
searching for effective means of keeping
fit . Everyone wants to look good and feel
good. Many people feel guilty about
eating too much and they do not always
know what is good or bad for them.
• Doctors constantly recommend us to eat
more vegetables, especially carrots.
• The carrot is a vegetable which is very
good for our health. It contains many good
things for our bodies.It has lots of Vitamin
A,and also Vitamins B,C and E,minerals
and carotene.
• An apple a day keeps the doctor away
• Drink green tea if
you want a hot
drink- it protects
the body from
serious illnesses.
• If you want
something fruity,
drink juice mixed
with water.
Be healthy!!!