Food

Cudzie jazyky » Angličtina

Autor: lenka
Typ práce: Maturita
Dátum: 24.05.2009
Jazyk: Angličtina
Rozsah: 669 slov
Počet zobrazení: 26 510
Tlačení: 776
Uložení: 771
Praktické!
EATING HABITS: necessarily to eat and drink to survive, eating habits are influenced also by country we live in (colder countries – more fatty products to have a lot of energy; hot countries – fruit, vegetable, liquids), each has different habits (somebody no breakfast, other large one), they are influenced by our work, lifestyle, current economic situation, current feelings… Importance to have regular meals, it would be best 5 meals a day, smaller portions. Usually we eat 3 meals a day (light breakfast, lunch, dinner)
 
BREAKFAST: most of people drink a coffee to wake themselves up, or have a light breakfast (bread with butter, cheese or toast with jam, juice, milk, yoghurt, muesli, fruit... Traditional English breakfast – big fry-up (fried bacon, eggs, fried bread, buttered toast, bread + butter + marmalade, fried tomatoes, sausages, baked beans, tea/coffee), traditional American breakfast (fruit juice, eggs, bacon/sausage, toasts), to have a breakfast is important to get energy and not to be sleepy.

BRUNCH: breakfast + lunch together, including pancakes, waffles eaten with butter and maple syrup, mostly during weekend in America. Students in school have snack (chocolate, biscuits, salads, pastry...)
LUNCH: British lunch (light meal, hot dish in a restaurant or a packed lunch – sandwiches, Sunday lunch – roast meat, vegetables, sweet course), US lunch (usually a quick meal – sandwich), in Slovakia is lunch the most important meal of the day (soup, mean dish – mostly meat, sometimes dessert)
TEATIME: around 4 PM, SR- snack, UK – teatime used to be a big occasion
DINNER: UK (evening meal, usually cooked meal with meat/fish, vegetable salad, dessert), US dinner (ready- prepared and heated dishes in a microwave oven, only a few American families have dinner together). After 8 PM unhealthy to eat.
SUPPER: late dinner.
 
MY FAVOURITE MEAL: explain – sweet/meat, characteristics and a simply recipe.
SETTING OF THE TABLE: things needed to set the table: tablecloth, glasses (wine glass, water glass, beer glass...), plate, cutlery – príbor (loaf, fork, knife), vase/flowers, salt-box, pepper, napkin...
 
CATERING POSSIBILITIES:
At home: most families eat together only on evening and at the weekend, at home we eat our favourite meals
School canteen: many students, teachers, bargain prices, but not every time tasty
Company canteen: for employees, mostly more meals at choice to choose what you like
Restaurant: service by waiter/waitress, you take a seat, he brings menu cards, orders alcoholic or non-alcoholic drinks, starter, main dish with side dish, dessert and coffee. Restaurant catering only sometimes, special occasions (birthday, graduation, wedding ceremony).
 
MEALS: starter, appetizer, hors d´ouvre
SOUPS: clear soup, bouillon, cream soup, chicken/vegetable/mushroom/fish soup…
MAIN DISHES: beef steak, pork fillet, fish fingers, roast chicken, roast turkey…
SIDE DISHES: boiled potatoes, roast potatoes, French fries, rice, dumplings…
SALADS: vegetable/green/cabbage/onion salad…
DESSERTS: apple pie, chocolate cake, pancakes, ice cream…
DRINKS: soda/mineral water, lemonade, coke, beer, coffee, ice tea, wine…
FAST FOOD: hot dog, hamburger, pizza…
 
HEALTHY FOOD: vitamins, well-balanced meals, eat regularly & calmly, smaller portions, no too salty, sharp and fat meals, only a few coffee & alcohol, much mineral water & juice, poultry (chicken, turkey), fish, fruit, vegetable…
 
SLOVAK CUISINE: bryndzové halušky (national dish, boiled miniature flour & potato dumplings mixed with bryndza – a sheep cheese from Central Slovakia), roast goose with lokše (lokše = potato patties, meal favourite around wine harvest time), oštiepok & parenica (varieties of smoked sheep cheese), fine wines (The Bratislava region, Eastern Slovakia – Tokaj – a wine of Hungarian origin), several brands of beer, Slivovica (a plum brandy), Borovička (juniper brandy), typical Slovak restaurants where Slovak cuisine is featured are called koliba or salaš, and are usually furnished in tradition folk style.

Each country has typical meals and specific cuisine:
- Hungary: goulash, fish soup halászle
- Germany: Eintopf – special thick soup
- Switzerland: cheese fondue
- Italy: pizza, spaghetti, lasagne, pasta
- France: a lot of vegetable, cheese, wine
- Russia: borsch
- Czech Republic: roast pork, dumpling, cabbage
- southern states of Europe: fish meals
- Asia: rice, fish…
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