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10 клас

UNIT 4. NATIONAL CUISINE

 

LESSON 37

THREE PARTS OF A PARAGRAPH

 

Цілі: формувати навички письма; вдосконалювати навички усного мовлення, читання; розвивати культуру спілкування й мовленнєву реакцію учнів; виховувати зацікавленість у розширенні своїх знань.

Procedure

1. Warm-up

1) What cuisine do you like the most?

2) Do you prefer something traditional or like trying out new stuff every time you go out (or maybe you like to cook?).

3) Do you like Ukrainian cuisine?

4) What food could you call Ukrainian (not to count in ‘salo’, of course)?

5) Do you like Eastern food traditions?

2. Speaking

Present your projects (checking the homework).

3. Reading

Do ex. 1, p. 67.

Then read the text and divide it into paragraphs. Make sure that all the paragraphs have 3 basic parts: the topic sentence, the body and the conclu­sion sentence. You may add your own ones if you need or even change some­thing to improve the coherence.

UKRAINE NATIONAL FOOD, MEALS AND COOKERY

Ukrainian national food got a merited renown almost in all places of the world. Different floury dishes (pampushki, galushki, vareniki, korzhi and others), meat dishes (Ukrainian sausages, cold collations, game, birds etc.), vegetable and milk dishes (ryazhenka and sirniki), various drinks of fruit and honey are very popular in Ukraine. Starters characterize Ukrain­ian national cuisine as a full one in terms of nutrition quality. A wide range of soups, recipes of which include majority of available ingredients, enrich nutrition and beneficially effects human digestive system. Ukrainian cui­sine starters are first of all soups like borsch. Each region of Ukraine has it’s own borsch recipe. Although it is not a unique major dish of Ukrainian national cuisine. Such soups like kulish, borage, yushka meat soup, fish soup (ukha), okroshka are also popular. And each of these soups has a lot of variations. A lot of soups are prepared on the basis of popular types of meat and vegetables. The most popular meat basis is pork, while beet-root, legumes, potatoes and carrots are the most popular vegetables. But espe­cially known and most favorite dish all over the world is famous Ukrainian borsch. Borsch is cooked of fresh vegetables: cabbage, beet, tomato with the addition of pounded lard with garlic and parsley. The combination of all these groceries give the borsch its piquancy, aroma and unforgettable taste. There are about 30 types of Ukrainian borsch (Poltava borsch, Chernigov borsch, Kiev borsch, Volyn borsch, Lviv borsch and others). Ukrainian na­tional cuisine afters are delicious, nutritious and useful. Some afters have penetrated into world cookery, for example vareniki and halushki, eaten with great pleasure all over the globe, especially where there is Ukrainian Diaspora. Besides all that we have to mention such Ukrainian cuisine afters as meat balls, roast meat, diverse recipes of cutlets, polyadvitsa, krucheni- ki, smazhenina, zazivanets, mazuryky and loads of fish dishes. A lot of af­ters are made from potatoes: deruny and knydly, for example. Particular attention should be paid to starchy foods. Ukrainian cuisine prepares great quantity of pies (pirogs) and slozheniks. Another special dish is holodets (aspic), prepared according to different recipes all over Ukraine.

Various porridges — varenyky filled with cottage cheese, potatoes, stewed cabbage and berries in summer — are prevalent in Ukraine too. Stewed meat with potatoes, Ukrainian bitki with garlic and lard, stewed cold boiled pork with cabbage and lard, kruchenyky and others have the same popularity among Ukrainian lovers of tasty food. Fish dishes have a considerable part in Ukrainian national food assortment from the old times. For example crucian (carp) baked in sour cream, fish kruchenyky, carp stuffed with mushrooms and boiled buckwheat, carp stewed with on­ion or sour cream, pike perch stuffed with mushrooms and crawfish and others. Ukraine national cookery is rich in meals cooked in special cases (wedding, birth of the child, send-off to the army and others). In such a way pancakes of wheat and buckwheat flour and varenyky are the obligatory meals in Pancake week (Maslenica). Meat or liver pies are usually cooked for the most solemn occasions. The ceremonial dish was fruit compote — uzvar. Now these dishes are common in every Ukrainian and Russian can­teen or restaurant.

4. Writing

Write a short summary about peculiarities of Ukrainian national food. Make up five paragraphs with approximately 3-5 sentences in each on.

 

Introduction

Paragraph 1

A topic sentence ______________________________________________________

Paragraph 2

A topic sentence ______________________________________________________

Paragraph 3

A topic sentence ______________________________________________________

Conclusion

 

5. Speaking

Do ex. 2, p. 67.

6. Writing

Do ex. 3, p. 67.

7. Reading

Do ex. 4, p. 68.

8. Summary

1) What kinds of international cuisine do you like?

2) What national dishes from your country would you recommend to the world?

9. Homework

Ex. 5, p. 68.





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