Задачи:
- Уметь употреблять ЛЕ на уроках в диалогах и монологах.
- Уметь самостоятельно работать с текстом.
- Уметь отбирать и отрабатывать информативный материал по теме: “Традиции Британской кухни” на примере произведения Дж. К. Джерома “Трое в лодке, не считая собаки”.
- Уметь переводить предложения, отвечать на вопросы, задавать вопросы.
- Уметь вести беседу по теме.
Литература: учебник, книга рецептов.
Дополнительные пособия: красочные карточки с рецептами.
Задания для самостоятельной проработки:
Нужно найти ответы и рассказать о них во время проведения урока.
- What is the main English food?
- What do they call “simple food”?
- What is peculiar about puddings?
- What is peculiar about breakfast?
- What is popular about the food?
Ход урока
T: Today we are going to speak about British food. It should be admitted that food in Britain has had a bad reputation abroad for a very long time.
Visitors from foreign countries complain about the meals they order in restaurants and cafes. But in spite of complaints about uninteresting food, there seems to be a great interest in cooking among people in Britain. You know that in every country there are traditional food. English people also have traditional food and I think you know it. Now please look at the blackboard. Here are some combinations. Try to find the pairs:
bacon and French fries bread and cheese macaroni and eggs peanut butter and chips hamburger and ice cream fish and jelly cake and butter
T: Very good. I see you know much about English food. Let’s speak about it.
P1: I want to say that when I was in English I saw many cookery books. The newspapers and some magazines regularly print unusual foreign recipes and revive old recipes from the past and from a delightful surprise if one is prepared to face English food with an open mind and mouth of course.
T: right you are. The English have not developed one of the world’s great cuisine – they have not had to. What is the main English food?
P2: Plenty of excellent beef, pork and lamb have long been available. In spite of the fact that only fine meat can be roasted and that roasting is an extravagant way of cooking, roast meat has always been the Englishman’s first choice. Sunday lunch must be roast beef, it’s almost an English law. It is still number one today, according to surveys.
T: Yes. And what about us? Do we consider meat as food number one?
P3: We may say yes. Our people also like meat. But we don’t eat much meat.
T: and what do English people call ‘simple food’?
P4: simple food – beef, mutton, crab, plaice and sole accompanied by incredible amounts of bread, salads and greens – was and often still is the British style of eating.
P5: I want to add that pies are another British favourite: not only fruit pies, but steak – kidney pies, made ideally with flaky pasty, crisp and buttery and golden brown.
P6: There is a joke that instead of central heating the British have puddings. They have sweet puddings and chocolate puddings, cabinet puddings with treacle and puddings with marmalade. They have stout white puddings crammed with currants raisins and other fruit. British puddings are eaten to keep out the cold, and at Christmas the great king of puddings comes flaming and splendid.
P7: it’s interesting to know that the Great Fire of London in 1666 broke out in Puddings Lane , but the statue that celebrates its end is on Pie Corner!
T: Do we like puddings?
P8: Yes, I think we like them. But we don’t know how to prepare them in our everyday life. We eat them very seldom. May be only in restaurants. I want to offer the recipe of Christmas pudding. I found it in an old book. You may prepare it at home if you like.
Раздаются карточки с рецептом рождественского пудинга, на которых нарисован пудинг. На обратной стороне написано: Christmas pudding – a special rich pudding eaten at Christmas. It is made with lots of dried fruits (raisins, currents, sultanas), eggs, suet and very little flour. The pudding is made before Christmas and is boiled in a basin for hours and then again for hours on Christmas Day. It will keep for a long time.
1 cup flour; 1 lb (lb =1 pound = 454 g) day – old white bread; 1 lb currents; 1 lb sultanas (raisins); 1 lb raisins, seeded. 3/4 lb suet; 4 oz (loz = 1 ounce = 28 g) peel, finely chopped; 2 oz almond, shredded; 1 apple, grated; 1 orange, juice and grated rind, 1 teaspoon mixed spice; 1/2 nutmeg, grated; 1 teaspoon salt; 6 eggs, beaten to a froth; 1/2 cup stoup; 1/2 cup brandy
Trim crust and grate bread into crubs. Put all the ingredients into a big bowl and ask as many friends as you can to stir the mixture – for luck. Now, put the lot into greased pudding basins and seal with foil and waxed paper, firmly tied on with strings. Steam for 8 hours. For second cooking, just 4 hours is enough. Good luck to you!
T: Do you know that the British now spend less of their income on food than they did some years ago. The richest families spend more on fruit and vegetables that have a short season, and on meat, fresh fish and cheese. These foods are expensive. Cheaper foods include white bread, potatoes and sugar. Bread has always been a basic food but the amount eaten nowadays is declining.
P9: I know that people in Britain like all sorts of cakes and pies. I want to tell some words about the cakes and pies.
Apple pie – a traditional English pie, made with apples, sugar and cinneamon, usually eaten with custard.
Banbury cake – a spiced flat cake made with dried fruits and currents, usually oval in shape. It derives its name from Banbury was noted for its ale, cheese and cakes. Part of the original 16th century cake house remains.
Christmas pie – a small pie eaten at Christmas usually a mince pie. The filling of a mince pie is called ‘mince – meat’. It is a mixture of currents, raisins, sugar, suet, apples, almonds, candies peel, spices (and sometimes even meat chopped small), all soaked in lemon juice and brandy.
Oatcake – a thin cake made of oatmeal. English miners in winter preferred oatcakes to wheaten bread, because oatmeal is more nutritious than wheaten flour.
Scone – a large round cake made of barley meal or oatmeal or wheat flour baked on a griddle. There are many varieties of scones: soda, butter, treacle scones, brown scones made of wholemeal etc. The Scot make ‘sweetie scones’ with raisins, currents and spicel. In Devon, scones (or ‘chudleighs’) are a very popular item of food, served with cream tea. The name must be an adoption of Middle Low German ‘schonbrot’ (fine bread).
T: Very good. You tell us a lot of interesting things about all sorts of pies. Will you give us a card with any recipe?
P9: Here you are. (На карточке нарисован пирог, и дается его описание).
Shepherd’s pie – a pie consisting of chopped meat and onions, covered with a crust of mashed potatoes.
l cup leftover meat, minced; l onion, minces; pepper and salt; leftover gravy or stock; 2 cups leftover boiled or mashed potatoes.
Mix the meat and onion and season. Moisten with gravy or stock. Put the mixture in the bottom of a pie dish and cover and nourishing. Shepherd’s pie can be served as a meal in itself or with a green vegetable, like cabbage or spinach. It is a favourite dish in many British pubs, where it is cooked in big trays and kept warm on a hot plate.
T: Well I see three men. It seems to me that they are doing something. Появляются три парня. Они собираются готовить ирландское рагу.
George: My friends, we have plenty of time and it would be a splendid opportunity to try a good slap – up summer. I suggest to prepare an Irish stew.
Harris: It seems a fascinating idea. Will you go to gather wood and make a fire?
G: Yes, with pleasure. And you two start to peel the potatoes.
Двое друзей начинают чистить картошку.
I: I should never have thought that peeling potatoes is sush an undertaking. See, Harris, the more we peel the more peel there seems to be left on.
H: Yes, right you are. I had no potato at all. It went in peeling.
G: What are you doing? The potato is about the size of a pea – nut. That won’t do! You are wasting. You must scrape them!
H: O’ key!
I: See, scraping is harder work than peeling. They are such an extraordinary shape, potatoes – all bumps and warts and hollows. I don’t want to scrape them. And I think that after all I myself will need scraping.
G: It’s absurd to have only four potatoes in an Irish stew. I’ll wash some potatoes and put them in without peeling.
H: It’s all right. Let’s put in a cabbage and we have half a packet of peas. Put them in.
G: O’key! I’ll stir it all up. It seems to me that there is a lot of room left, so let’s put all the odds and ends and remains in the stew. What do we have?
I: Half a pork pie, a bit of cold bacon, half a tin of potted salmon.
G: It’s all right. Put everything in. This is the advantage of Irish stew: you get rid of such a lot of things.
I: Well, we have a couple of eggs that have got cracked. Put them in.
G: Very good. They would thicken the gravy.
H: Look at Montmorency! He has brought a dead water – rat. It’s his contribution. it’s a good thing!
G: I have never heard of water – rats in the Irish stew!
H: If you never try a new thing, how can you tell what it’s like. It’s men such asyou that hamper the world’s progress. Think of the man who first tried German sausage!
I: let’s put it in. I think our stew will be very tasty! There is something so fresh and piquant about it. It’s a dish with a new flavour, with a taste like nothing else on earth.
G: Yes, it’s a poem, as for the gravy I must say a little too rich, perhaps, for a weak stomach, but nutritious.
T: I think all of you like these fellows. What were the ingredients of this Irish stew?
P1,P2,P3 …
T: It’s all right. You were very attentive. Who know what Trish stew is.
P5: Irish stew – a dish composed of pieces of mutton, potatoes and onions stewed together. It is cooked very slowly for 3 hours in a pot with a tightly fitting lid. Irish stew should be thick and creamy, not thin and watery.
T: Do you know that the traditional cooked breakfast has been disappearing from the homes and hotels of Britain. 20 years ago half the population ate cooked breakfast every day. Now less than 20% do so. Some people have for their breakfast a bowl of cereal with milk. It Scotland, particularly, they eat porridge (cooked oatmeal); it’s a tradition warm beginning of the day. Do you know anything about the breakfast?
P6: Yes. Traditional English breakfast – a cooked breakfast consisting of fried eggs and bacon rashers, served with mushrooms, tomatoes, sausages, kidneys and fried bread. This is followed by toast and marmalade – with a large pot of tea from start to finish.
P7: There is also traditional Scottish breakfast. It is solid and filling meal (because the Scottish climate for much of the year is chilly, misty and raw). A typical Scottish breakfast would be: ‘Finnan Haddie’ (smoked haddock cooked in milk and served with a knod of butter), porridge, bannocks and honey, tea, with a good dash of whisky. The Scots discovered porridge to be a perfect answer to their climate. They cook it today in exactly the same way as their forefathers.
P8: Here is a recipe of Scottish porridge. Раздаются карточки с рецептом каши.
Take a half cup of water for every person and bring it to the boil, adding a good pinch of salt. Sprinkle, on to the boiling water, a small handful of an hour, stirring occasionally. The Scots, themselves, eat it just like this, but others prefer porridge with milk and sugar, or golden syrup.
T: I want to say that fresh fresh fruit is a natural convenience food which the Britons can buy all the year round. Meals are often less formal nowadays. Snacks are popular; they can be eaten anywhere at any time. Do you know anything about snacks?
P3: They like hot dogs so do I. Hot dogs are very convenient to have a bite. I know a funny verse about hot dogs.listen and try to remember.
Hot dogs for breakfast, hot dogs for lunch
Hot dogs, hot dogs all in a brunch.You can eat them with mustard,
You can eat them with cheese
You can eat them any way you please.Eat them from the bar – B – Q,
Eat them from the pot,
Eat them cold or eat them hot.
Eat them standing up or down on your knees.Hot dogs, hot dogs, please, please. Please.
P4: Such a funny verse. I like it very much. But they eat not only hot dogs. I have some cards with snacks. Here are some snacks to choose from. (Предлагает выбрать одну из шести карточек. Учащиеся подходят и выбирают то, что им нравится. Они читают то, что написано на карточке и дают пояснения - правильное пояснение дано в скобках курсива).
Card1: Baked beans on toast (the beans come out of a tin and the toast can be made from a slice loaf of bread).
Card2: Spagetti in tomato sauce (tinned)
Card3: Fish fingers (frozen)
Card4: Sausage rolls (can be bought at the grocery, the butcher’s or the baker’s).
Card5: Meat pies (can be bought at grocery, the butcher’s or the baker’s).
Card6: Sandwiches (can be bought at pubs and shops).
P5: More and more people but hot food from ‘take – away’ and eat it at home. This is quicker than cooking a meal and cheaper than eating at a restaurant. The most common take – away foods in Britain are fish and chips, hamburgers and Chinese food.
P6: I want to offer you the recipe of custard. Custard – a preparation of egg yolks, sugar and milk. It is traditional accompaniment to apple pie and different puddings. It’s very simple to prepare and very tasty.
(Раздает карточки).
1 cup milk; 2 egg yolks;1 tablespoon suga. Beat egg yolks and sugar with milk. Heat, very gently, until it thickens. Absolutely delicious!
Splishy splashy custard, dead dogs’eyes,
All mixed up with gible – pies,
Spread it on the toast nice and thick,
Swallow it down with a bucket of sick.
P7: I want to offer you the recipe of Irish coffee. It’s black coffer with sugar, Irish whisky and cream. The cream should be flowing on top. This is then drunk through the cream.
P8: As for me I tasted at home Lancashire hot pot. I advise you to prepare it. Mutton, potatoes, onions and kidney and mushrooms cooked in an earthenware pot with a tight fitting cover. Unlike Irish stew, this dish is cooked in an oven.
P9: Well, as for me I want to speak about Toad–in–the –hole – Yorkshire pudding with pork sausages arranged in liquid batter and baked together in a hot oven. With peas, potatoes and gravy, this is a favourite main course for British schoolchildren.
T: Very good. And what is your favourite dish?
P1,P2,P3, …
T: Now I want to give you the recipe of Welsh rabbit – a toast made with Chreddar cheese, beer and Worcestershire sauce (a strong – tasting sauce made with vinegar, spices and soy in the country of Worcestershire). In Shakespeare’s days only wealthy people in Wales could afford the game from the royal preserves. So, since rabbit itself was such a rarity, melted cheese on toast became know semi – humorously as Welsh rabbit. (Раздаются карточки c рецептом).
8 oz Cheddar cheese, grated; dash of Worcestershire; 1 tablespoon butter; salt and pepper to taste. Mix cheese with beer, Worcestershire sauce, salt and pepper and butter. Cook on a low heat, until all ingredients are melted and blended. Pour over toast and grill under a fierce heat. You can add to your basic mix chopped onion, garlic salt, ketchup, mushrooms, chopped herds, mustard, tomato puree or anything else that takes your fancy. Welsh rabbit can also be offered as an alternative to dessert.
T : I think now you know everything about British food. I wish you good appetite.
Key: bacon and eggs; bread and butter, macaroni and cheese; peanut butter and ice cream; hamburger and French fries; fish and chips; cake and jelly.