Bucataria internationala

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Transcript of Bucataria internationala

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Gastronomia naional n context europeanProfesor coordonator/teacher: Necula LilianaElevii clasei a X-a /10th grade students:eTwinning project: National cuisine in European context

Theoretical High School "Traian" Constanta

Buctria internaional International cuisine 2Identificarea unor specificiti gastronomice pentru diferite locuri i civilizaii este legat de tradiiile ancestrale ale comunitilor care triesc n respectivele spaii.n acelai timp originalitatea gastronomic este influenat de geografia acelor regiuni, de factorii de mediu care asigur posibilitile de cultivare a terenurilor, de resursele de hran motenite sau introduse n diferite areale i, mai ales, de obiceiurile culinare ale acestor regiuni.

Identifying gourmet specificities for different places and civilizations is linked to ancestral traditions of communities living in these areas.At the same time the gastronomic originality is influenced by the geography of those regions, environmental factors that provide opportunities for cultivating land, food resources inherited or placed in different areas and especially the eating habits of these regions.Influena factorilor fizico-geografici asupra componentei teritoriale a spaiului agroalimentar este remarcabil peste tot n lume.La nivel de comunitate, regiune sau inut, n funcie de favorabiliti, dar i de capacitatea de organizare a grupurilor umane n raport de factorii de mediu, se ivesc dovezi de necontestat ale acestor influene.

Physical-geographical factors influence on the territorial component of space food is outstanding all over the world.At the community level, region or county, depending on the favorability, and organizational capacity of human groups according to the environmental factors proofs of these influences emerge.Am ales, n continuare, s prezentm cteva produse culinare reprezentative pentru diversitatea culturilor agroalimentare, impuse de caracteristicile geografice ale regiunilor crora le aparin i care, desigur, sunt preferatele noastre.I chose still to present some representative dishes for diversity of food crops imposed by the geography of the regions to which they belong and, of course, are our favorites.Buctria francezQuiche LorraineQuiche este un produs savuros de patiserie plin cu o delicios umplutur format din ou brnz carne i/sau legume.Acesta poate fi servit cald sau rece. Face parte din buctria francez, dar este de asemenea cunoscut i n alte ri, ca i mncare pentru petreceri Quicheis a savoury, pastry crustwith a filling of savourycustardwithcheese,meat,and/orvegetables. This can be served hot or cold. It is part ofFrench cuisinebut its also popular in other countries, particularly as party food.IngredienteIngredientsPentru blat: 250 g fin200 g unt2 galbenuuri sau 10 linguri de ap receun praf de sarePentru umplutur:50 g cacaval150 g brnz6 linguri smntn4 ou100g bacon feliat3 ardei (1 rou 2 verzi)cteva roii cherryFor the dough:250 g flour200 g butter2 yolks or 10 tablespoons cold watera pinch of saltFor the filling:50 g pressed cheese150 g cheese6 tablespoons cream4 eggs100g sliced bacon3 peppers (1 red 2 green)some cherry tomatoes

Mod de prepararePreparation methodPentru blat se amestec fina cu untul moale tiat cuburi cu galbenuurile (sau apa) i sare pan ce se obine o past moale (de consisenta plastelinei)Pasta astfel obinut se infoar in folie de plastic i se las la frigider 30 minute

For the dough mix flour with soft butter (cut into cubes) with egg yolks (or water) and salt until you get a smooth paste (consistency of plasticine)Wrap in plastic wrap and leave in refrigerator 30 minutes

n timp ce aluatul st n frigider este timpul pentru umplutur.Cacavalul si brnza se dau prin rztoare i se amestec cu smntna si oule.Baconul feliat se taie bucai .Roiile Cherry se taie felii, iar ardeii rondele mai mari.Baconul si legumele se adaug peste amestec.While the dough is refrigerated it's time for filling.Grate pressed cheese and cheese and mix them with cream and eggs .Cut bacon into pieces.Cut cherry tomatoes in slices, and cut peppers into large slices.Add bacon and vegetables to the mixture.

Se scoate aluatul din frigider i se ntinde ntr-o foaie mai groas (ca de tart).Se unge o tav cu unt (inclusiv pe margni) i se tapeteaz tot interiorul tvii cu aluat. Peste aluat se adug umplutura, apoi se pune n cuptorul nclzit la 200 grade timp de 30-45min. Take the dough from the refrigerator and spread it in a thick sheet (as tart).Grease a tray with butter (including margins) and coat the whole inside of the tray with dough.Add the filling over the dough, and then put the pan in oven heated to 200 degrees for 30-45min.

Et voil!

Theoretical High School "Traian" Constanta

eTwinning project: National cuisine in European context

Dumitracu Raluca Cristina; Mc Victoria Daniela; tefnescu Cristina Adriana

Buctria italianItalian cuisineItalia este o destinaie de vis pentru oricine iubete mncarea i butura bun.Buctria local este recunoscut internaional pentru delicioasele paste, pizza i fructe de mare pe care aceasta a conceput-o n ultimele secole.

Italy is a dream location for anyone who loves good food and drinks.Local cookery is well-known in the whole world for the delicious pastas, pizzas and sea-food that is created in the last centuries.

Paste cu creveiPastas with shrimsDei pizza se gsete n orice ora al lumii i se poate prepara foarte uor, am preferat s ncercm ceva chiar i mai specific acestei ri: paste cu crevei.Mai precis este vorba despre spaghetti fierte mpreun cu legume i crevei mici prjii cu usturoi i vin alb n ulei de msline.Even if pizza can be found in every city in the world and can be done very easily, we preferred to try something even more specific to this country : pastas with shrims.In more details , its about spaghetti boiled with vegetables and little shrimps fried with garlic and white whine in olive oil.

Reet paste cu creveiIngrediente: Doi catei de usturoi,ulei de masline,un pahar de vin alb,paste,creveti,sare.

Mod de preparare: Mai intai se pun pastele la fiert, eu am folosit spaghetti. Intr-o cratita se pune cateva linguri de ulei de masline, se adauga usturoiul si se lasa sa se prajeasca. Dupa ce s-a prajit se arunca si se adauga crevetii. Se lasa cateva minute. Se adauga paharul de vin si sarea. Se lasa pana se se scade aproape tot sosul. Dupa ce s-au facut se adauga pastele si se mai lasa 1 minut pe foc.

Pasta with Shrimp RecipeIngredients: Two cloves of garlicolive oila glass of white winepastashrimpsaltMod de preparare: First, put the pasta to boil, I used spaghetti. In a saucepan put a few tablespoons of olive oil, add the garlic and let it fry. After frying throw and add shrimp. Leave for a few minutes. Add wineglass and salt. Leave it until almost all the sauce falls. After you are done add the pasta and let 1 minute more on fire.Gatit + RezultatulCooking + The Result

Theoretical High School "Traian" Constanta

eTwinning project: National cuisine in European context

Botezatu Vlad; Mrgarint Drago;Mitea AndreeaPIZZAPizza este un fel de mncare ce se presupune c i are originea n Italia. Este o pine plat, de obicei rotund, acoperit cu sos de roii i brnz, plus alte topping-uri opionale, preparat la cuptor. Contrar credinei generale, pizza nu este originar din Italia. De fapt nu se tie cine a inventat aceast mancare delicioas.

Pizza is a dish that is supposedly originated in Italy. It is a flat bread, usually round, covered with tomato sauce and cheese plus other optional toppings, baked. Contrary to general belief, pizza is not originated from Italy. Actually nobody knows who "invented" this delicious food.Dei cultura meditarean are variante incipiente nrdcinate n dieta lor, variante similare au fost descoperite i n Egipt, Babilon i Imperiul Persan. Se tie c n Grecia Antic mncau o pine rotund i plat, deasupra creia puneau diferite condimente i ingrediente. Adiional, n cenua rezultat n urma eruperii catastrofale a vulcanului Vezuviu din anul 74, au descoperit dovezi care ar indica faptul c o pine rotund din fin ar fi fost consumat la scar mare n acea perioada n Pompei i Neopolis (Neopolis fiind o colonie greac care ulterior a devenit oraul Napoli). ns, adevrul este c pizza putea fi inventat de oricine care a descoperit secretul combinrii finei cu ap i nclzirea acestui aluat pe o piatr fierbinte.

Although early versions of mediteranean culture are rooted in their diet, similar variants were discovered in Egypt, Babylon and the Persian Empire. It is known that in ancient Greece was eaten round flat bread, above which put different spices and ingredients. In addition, the ash from the catastrophic eruption of the Vesuvius volcano since 74, they found evidence that would indicate that a round bread flour was consumed on a large scale at that time in Pompeii and Neopolis (Neopolis was a Greek colony which later became the city of Naples). But the truth is that pizza could be invented by anyone who has discovered the secret of combining flour with water and heating the dough on a hot stone.

Istoria pizzei moderne a nceput o dat cu aducerea roiilor n Europa din America, n secolul XVI. La nceput ns s-au bnuit a fi otrvitoare, ca alte plante din familia Solanaceae. n secolul XVIII sracii din Napoli obinuiau s pun sos de roii peste pinea lor plat. Aa s-a nscut pizza pe care o cunoatem astzi. Cu timpul a ctigat popularitate i turitii veneau special n zonele srace din Napoli pentru a gusta diversele reete de pizza, preparate de pizzaioli.

The history of the modern pizza began with bringing tomatoes in Europe from America in the sixteenth century. At first, however, were suspected to be poisonous, like other plants of the family Solanaceae. In the eighteenth century the poor of Naples used to make their bread tomato sauce over payment. Thus was born the pizza we know today. A