Docstoc

foodForLife.pptx - iEARN

Document Sample
foodForLife.pptx - iEARN Powered By Docstoc
					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
                   •   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:                     Boil or bake potatoes,
Potatoes                           carrots, beetroot .
Carrots
                                 Cut into small cubes.
Beetroot
                                 Mix vegetables with
Onions
                                   boiled beans or canned
Pees or beans sauerkraut
                                   pees, add sauerkraut
or salted pickles or herring.
Oil
                                 , or salted pickles, or

Salt
                                   salted herring. Add oil,

Mustard                            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

1.   2 eggs
2.   4 spoons
3.   10 potatoes
4.   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


1.   500 gr. Of flower
2.   0,5 litter of milk
3.   1 teaspoon of soda
4.   1 teaspoon of salt
5.   2 teaspoon of sugar
6.   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.
•   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
•
    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 pulse-
    and-rice southern regions.
Northern Indian Cuisine
    •
    •   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
    •   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
•   Eastern India comprises of 8 north eastern      Sweet Dish Delicacies
    states of India, also much known for their
    famous cuisine. Eastern cuisine delicacies      The other good thing of
    comprises of rice and fish, the northern        the eastern cuisine is their
    Indian cuisine cannot be over until the         delicate sweets. The
    Hilsa fish is served in the course , fish and
    rice makes the food for any festivity           difference here is that the
    whether birth, ceremony, marriage or any        sweets of the north India
    other festival.
                                                    are based on khoya (milk
•   Eastern India is close to the sea and gets
    plenty of rain. Hence rice and fish are         which thickened slowly
    staple all over here. Nothing in the east       until it forms a sweet
    can be complete until the hilsa (a variety      dough), which is quite
    of fish) has been served and eaten – be it
    birth, death, marriage or anything else.        heavy. However, those of
    Fish is almost the mascot of the                east India are based on
    passionate people of the East and their
    macherjhol (fish curry) is legendary all        chena (light cottage
    over India. Curry is not the only thing with    cheese) and hence are
    which fish is eaten; it is smoked, grilled,     much lighter on the palate.
    fried, made into pakoras (patties), and
    stuffed into green coconuts and now into
    burgers too.
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, well-
      done … 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.
                                          •   Grind the chopped coriander (keep some
                                              aside for garnishing) and all other
                                              marinade ingredients (except yoghurt) to
                                              a smooth paste in a food processor.
Chicken Tikka                             •   Pour the above mix into a large bowl and
Ingredients:                                  add yoghurt. Mix well. Add the chicken
1 cup fresh yoghurt (should not be            pieces and mix well. Cover the bowl and
sour)                                         refrigerate. Allow to marinate overnight.
1 cup finely chopped fresh coriander      •   Thread the chicken onto skewers and keep
leaves                                        ready.
2 tbsps ginger paste                      •   Preheat your oven or grill to a medium
3 tbsps garlic paste                          high temperature (200 C/ 400F/ Gas Mark
3-4 tbsps garam masala                        6).
6 peppercorns/ 2 dry red chillies         •   Place the skewers on the grill racks in your
3 tbsps lime/ lemon juice                     oven with a tray underneath to catch
                                              drippings. Roast open till the chicken is
1/2 tsp orange food coloring
                                              browned on all sides and tender.
1 kg chicken (breast or thigh) skinless
and cut into 2" chunks
                                          •   Remove from skewers and put the chicken
                                              in a plate.
1 large onion cut into very thin rings
Lime/ Lemon wedges to garnish
                                          •   Put the onion rings in a separate bowl and
                                              squeeze lime juice over them. Now
1 tsp Chaat Masala (available at most         sprinkle the chaat masala over them and
Indian groceries)                             mix well so the onions are fully coated.
                                          •   Garnish the Chicken Tikka with these
                                              onion rings and serve.
                                         • Ingredients:
                                         • 500 gms paneer cubed
                                         • 200 gms shelled peas
Mutter Paneer                            • 2 large onions
(Vegetarian)                             • 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
 This North Indian curry made with
                                         • 6 tbsps of oil
 mutter (peas) and paneer (cottage       • 1 1/2 cups water
 cheese) is probably the most            • Salt to taste
 frequently ordered dish in Indian
 restaurants. Make it in your home and   • 3 tbsps thickened/ double/ heavy
 you've got a sure crowd pleaser!          cream
                                         • Coriander leaves chopped fine to
                                           garnish
    Mutter Paneer
•    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-AT-
  NI), 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!!!

				
DOCUMENT INFO
Shared By:
Categories:
Tags:
Stats:
views:5
posted:6/18/2011
language:English
pages:44