Cuisines of the world by V. Barinova

Chinese

Greek

Korean

Japanese

Norwegian

Hungarian

American

Russian

French

Italian

Mexican

British

Georgian

German

Spanish

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CHINESE CUISINE. WATCH MORE PHOTOS The Chinese cook almost everything: they fry beetles, cockroaches, grasshoppers, crickets, scorpions and even silkworm larvae. However, the main product is still rice. It is boiled, fried; noodles, vinegars are made from it. Chinese cuisine is diverse with meat dishes-pork, beef, duck (for example, the famous Peking duck), chicken, pigeon, turtle (for example, turtle soup), snakes, fish and seafood (including shark fins, snails, abalone, trepangs). Noodles, soy, cereals are also popular. Vegetables and plants are preferred: Peking cabbage, Chinese broccoli, bitter cucumber, pea stalks, celery, spinach, mustard leaves. Ginger root, anise, garlic, fennel, local hot peppers, sesame oil, cinnamon, cloves, anise, parsley, coriander are used as seasonings. Chinese cuisine is known for its sweet and sour sauces, soy, Hoixin, oyster and rice sauces. The traditional drink is, of course, tea, it is treated with special trepidation, because China is the birthplace of tea.

JAPANESE CUISINE. WATCH MORE PHOTOS Japanese cuisine with its characteristic oriental mystery and originality has become widespread all over the world. The Japanese prefer to cook exclusively from natural fresh products that are processed to a minimum (most dishes are not heat treated at all). Japanese cooks approach the preparation of dishes with wisdom and their cuisine is considered one of the healthiest. In addition, Japanese cuisine is characterized by a beautiful serving of dishes and a special table setting. Most dishes are served in small portions or small pieces for convenience, since the usual forks, knives and spoons are not used in Japan – only chopsticks. Rice, seafood, fish, legumes (in particular soy, which is used to make tofu, soy sauce, miso soup, natto), plants (wasabi, bamboo, lotus, lettuce) and vegetables (daikon radish, sweet potatoes, cabbage, carrots, cucumbers), noodles – these are the products that make up the basis of the cuisine. The Japanese began to eat beef and pork quite late.

KOREAN CUISINE. WATCH MORE PHOTOS Korean cuisine has some common features with Japanese and Chinese. They also like rice, soy, fish (mostly raw), seafood, seaweed. There are quite a lot of noodle dishes, for example, kuksu (also called cold noodle soup), nanmen (cold kuksu noodles with water, soy sauce, mustard, vegetables, eggs and meat), funchosa (dry noodles with seasonings, vegetables and meat). A festive snack chapche is made of funchosa. Snacks are served with rice and, basically, they all consist of sauerkraut or pickled spicy vegetables (in Korea, marinating mushrooms, seafood and meat is also popular). But the well-known Korean carrot is not a traditional dish of Korean cuisine. The common name of all Korean snacks and salads is panchan. A popular snack made of sauerkraut, vegetables and hot red pepper is called kimchi. The main Korean spices and seasonings: hot red pepper, garlic, soy sauce, soy pastes kochhujan and twenjan. Medicinal plants are also used, for example, ginseng.

GEORGIAN CUISINE. WATCH MORE PHOTOS Georgian cuisine is one of the most popular cuisines in the world, many dishes of which have already become international, for example, tobacco chicken and khachapuri. Georgians love and cook beef, pork, lamb, poultry. Georgian cuisine is characterized by cooking meat on an open spit. Common ingredients of many Georgian dishes are nuts: walnuts, hazelnuts, hazel, almonds. Spices and herbs play a significant role: khmeli suneli, coriander, coriander, tarragon, Imeretian saffron, savory, basil, mint, green onions, leeks. They are generously added to many dishes, for example, to Kharcho soup, chakhokhbili or lobiani. Another important element of the national cuisine of Georgia is a variety of cheeses: suluguni, Imereti, Ossetian, guda. Georgian sauces are almost the main distinguishing feature of the country's cuisine (tkemali, satsebeli, satsivi, adjika, bazhi, kind-dzmari). Tomatoes, eggplants, peppers, onions, garlic are popular among vegetables – all these are mandatory ingredients of ajapsandali or chanakhi. Bean dishes are also common in Georgia, for example, the famous lobio snack, as well as beetroot, spinach, young nettle. For dessert, kozinaki (a delicacy made of nuts and honey), and churchkhela (nuts in brewed grape juice, kada bun, pelamushi jelly) are served.

GREEK CUISINE. WATCH MORE PHOTOS The symbols and pride of Greece, of course are olives and olive oil. In addition to olives, they like fresh vegetables: tomatoes, cucumbers, cabbage, onions, eggplants, zucchini, potatoes, peppers. Stew is prepared from vegetables, stuffed with them, eaten fresh (for example, they prepare a horiatiki salad). Also, various spices and herbs are often added to dishes: basil, mint, oregano, dill, thyme, cinnamon, nutmeg and others. Important components of the Greek diet are legumes and cereals (in particular wheat). Wheat flour is used to make, for example, pita (tortillas) or pies (tiropites). The Greeks consume a lot of olive oil and also cheese. The country produces more than fifty varieties of cheese, and the most famous is feta. Pork, lamb and goat meat are most often prepared from meat. Popular meat dishes: lamb kleftiko, gyros (something like shawarma), souvlaki (shish kebab on wooden skewers), moussaka casserole and many others. Of course, as in other Mediterranean countries, they love fish and seafood here.

GERMAN CUISINE. WATCH MORE PHOTOS German cuisine is characterized by fatty and nourishing dishes, an abundance of meat (in particular pork), many types of sausages and flour products. The methods of cooking dishes are mainly frying, stewing and baking. Germans prefer not only pork, but also beef, veal, poultry and wild animal meat (venison, hare, wild boar, etc.). They like to eat sandwiches with ham or sausage, baked pork ham (or even a whole pig), pork knuckle (eisbein) with stewed sauerkraut, various cutlets, schnitzel, steak, schnellklops (chop), schmorbraten (roast), seltz (aspic). A thick aintopf soup is prepared with meat and smoked meat. Popular sauces are horseradish, mustard and ketchup, they are always served with sausage products. Fish is often prepared, both river and sea. The most widespread fish is herring. Vegetables are mostly boiled and served as a side dish or mashed soup is prepared of them. Popular vegetables are cabbage, potatoes, zucchini, tomatoes, cucumbers, onions, carrots, turnips. Legumes or egg noodles are also served as a side dish. The Germans like sweets (donuts (berliners or krapfen), Black Forest cake, strudel, pretzel, a lot of puddings (for example, rote grutze), creams, cakes, pies (for example, streusel), waffles (they are served with whipped cream, ice cream or canned cherries). At Christmas, stollens, gingerbread cookies, speculatius cookies are traditionally baked.

SPANISH CUISINE. WATCH MORE PHOTOS Spanish cuisine is diverse, there are 17 independent regional cuisines. Common characteristics for everyone is the use of vegetables (especially tomatoes, potatoes and peppers), seafood, legumes, olive oil, olives, garlic, herbs, wine and rice (the dish paella). Another traditional Spanish dish served for breakfast is tortilla (baked beaten eggs with potatoes). Traditional snacks are called tapas (resemble small sandwiches). Empanadas pies can serve as tapas. Classic empanadas are prepared with meat, however, now they are prepared with tuna, vegetables or mushrooms. Another calling card of Spanish cuisine is jamon (a dried pork ham). It is eaten with bread, cheese and fruit. Jamon is also stuffed with pork fillet, and then deep-fried – this is how flamencin is prepared. Also, various sausages are prepared of pork, for example, chorizo. Spaniards love salads with fresh vegetables, as well as salads with seafood. For example, the Malaga salad which consists of potatoes, oranges, olives, onions and dried bacallau cod. After the salad, Spaniards usually eat soup: olha podrida (thick soup with stewed meat), gazpacho or ahoblanco. Gazpacho is a cold tomato soup with vegetables and bread, sometimes with ice added. Ahoblanko is also a cold soup on water with bread, almonds, olive oil, garlic and sometimes vinegar. Spaniards are very fond of fish: tuna, sardines, anchovies. Of course, seafood is common: mussels, shrimp, oysters, squid, cuttlefish. Catalan stew with fish and seafood is called zarzuela. Popular sweets are turron (nougat), various puddings (milk, rice, apple, etc.) and creams, Andalusian cookies alfajora and polvoron, churros (fried sticks of custard dough served with thick hot chocolate).

HUNGARIAN CUISINE. WATCH MORE PHOTOS The basis of Hungarian cuisine is meat – almost all traditional dishes include pork, beef or lamb. The most famous Hungarian dish is, perhaps, goulash (stewed pieces of meat in vegetable sauce with flour and paprika). However, Hungarians have many other delicious meat dishes: lecho (a vegetable dish made of tomatoes, paprika, onions and pork sausage), tokan (strips of stewed meat with onions, paprika, sour cream, mushrooms, herbs and green peas), perkelt (stewed meat in sauce with onions and paprika), paprikash (stewed meat with pork fat and onions in sour cream sauce with paprika). Perkelt can be not only made of meat, but also of fish, crab, mushroom, vegetable. But paprikash is not made from beef, lamb, duck, goose and game – only from pork, veal, lamb, chicken or fish. Steaks, roast beef, sausages, sausages with paprika, cabbage rolls, many types of roast, schnitzels, ham with horseradish, goose liver fried in lard are also popular. Pike perch (fogash) is prepared from fish, and halasle is a traditional fish soup. Vegetables are also popular: cabbage, sweet peppers, tomatoes, onions and others. As a dessert they eat sweet pancakes, as well as cakes "Shomloy galushka" and "Dobosh", cake "Esterhazy", strudel (retesh) and other sweets.

AMERICAN CUISINE. WATCH MORE PHOTOS It is difficult to characterize American cuisine as separate and independent since it is a combination of English, African, Spanish, Italian, French, Chinese and other cultures. Corn is considered the main ingredient of the cuisine. The fact that in America they eat only fast food, in particular, burgers and hot dogs, is just a stereotype. Americans love English roast beef, steak and sandwich, German steak, Italian pizza and pasta, Chinese noodles, etc. Semi-finished products are also popular in America. Salads of tomatoes, cucumbers, radishes, avocado, lettuce, shallots and other vegetables are added to the purchased semi-finished products as a side dish. The side dish can also be rice. Americans use quite a lot of spices: pepper, cinnamon, ginger, cumin, garlic and others. Meat is often fried on an open fire (in a barbecue or on the grill). For dessert, pies (apple, pumpkin, pecan), brownies, cookies, muffins, donuts, cheesecakes and other sweets are prepared.

RUSSIAN CUISINE. WATCH MORE PHOTOS Russian cuisine has a very interesting history and does not consist of only pancakes with red caviar, borscht and dumplings, as many foreigners think. There are many dishes made of vegetables, grains, wild berries and mushrooms in Russian cuisine. The food is stewed, fried, roasted, boiled. Popular preparations arew also pickling, wetting and salting. Bread, rolls, loaf, pies with a variety of fillings, pies, kulebyaki, pancakes, pancakes, kurnik are the main flour products of Russian cuisine. Traditional Russian soups: pickle soup, borscht, cabbage soup, solyanka, botvinya, okroshka, hookah, beetroot soup. National dairy products are sour cream and cottage cheese. Another traditional Russian dish is porridge. Russian cuisine is rich in fish dishes. Sterlet, salmon, herring, sturgeon, pike, carp and other fish could be served in a variety of ways. Red and black caviar are perhaps the hallmark of Russian cuisine. They also ate meat: beef, pork, lamb, chicken, duck, goose and game meat-grouse, quail, swans, hare, elk, wild boar, deer. Gingerbread, cakes, cheesecakes, jam, honey, baked fruits and berries are Russian national sweets. Before tea in Russia, they drank mors, sbiten, kvass. With the invitation of foreign chefs, in particular French, Russian cuisine was enriched with new dishes: salad "Olivier", vinaigrette, Stroganov meat, cutlets, sausages, charlotte and others.

BRITISH CUISINE. WATCH MORE PHOTOS Great Britain consists of England, Scotland and Wales. English cuisine. There are some traditional English meals, like sausages, cheese, roasted and stewed meats, meat, boiled vegetables and broths. A classic English dish is fish and chips. The English are very fond of tea and drink it at least six times a day. For a traditional Sunday lunch, it is customary to cook fried meat with potatoes(or mashed potatoes), vegetables and sauce. An integral part of Sunday lunch is Yorkshire pudding, which is often served first. Also used as a side dish: English mustard, applesauce, cranberry or currant jelly, mint sauce and more. For dessert, the British often eat various puddings, pies, cupcakes, cakes, waffles, cookies, trifle or crumble pie. Scottish cuisine. Traditional Scottish dishes such as haggis and shortbread exist alongside international foodstuffs brought about by migration. Scotland is known for the high quality of its beef, lamb, potatoes, oats, and sea foods. Welsh cuisine. Although both beef and dairy cattle are raised widely, Wales is best known for its sheep, and thus lamb is the meat traditionally associated with Welsh cooking. Fresh vegetables from the garden, fish from the rivers, lakes or sea, meat from the family pig etc. form the basis of traditional Welsh cooking.

FRENCH CUISINE. WATCH MORE PHOTOS It is difficult to find another such exquisite and luxurious cuisine as French. The cuisine of the regions is determined by geography and climate. Normandy is known for its apples and Camembert cheese, Brittany loves thin crepe pancakes, the most expensive mushrooms in the world – truffles grow in the Perigord region, and the famous delicacy foie gras is also made there. In the south of France, Mediterranean dishes predominate, Provence is a paradise, the birthplace of Provencal mayonnaise and bouillabaisse soup. There are more than three thousand sauces in French cooking! A variety of sauces is achieved due to spices and herbs: tarragon, rosemary, marjoram, thyme, parsley, herbs of Provence and many others. France is rich in cheeses, there are more than 200 types of them. Artichokes, asparagus, lettuce, cabbage, tomatoes, onions, garlic are popular among vegetables. The famous vegetable dish is ratatouille. For breakfast, almost no Frenchman can do without a fresh croissant or a piece of crispy baguette. By the way, the omelet, which is eaten for breakfast by many people around the world, was also invented in France. Beef, lamb, veal, turkey, chicken, duck, game (rabbit, partridge, quail and others) are used to prepare meat dishes (for example, fricassee, stew or galantina). A famous delicacy is frog legs. France is justly proud of its fabulous desserts: eclairs, profiteroles, milfeuille, creme brulee, grillage, jelly, tarte tatin, souffle and dozens of other sweet masterpieces.

MEXICAN CUISINE. WATCH MORE PHOTOS Mexican cuisine is considered to be very spicy. Indeed, almost all dishes include chili peppers, jalapenos, serrano and others. The basis of Mexican cuisine is corn pita bread called tortilla. Depending on the filling that is put on the tortilla, as well as on the method of wrapping the tortilla and serving it, there are: burrito, chimichanga, enchilada, fajita, taco, quesadilla. When preparing a burrito, ground beef, tomatoes, avocado, rice, beans, lettuce, sour cream and the famous Mexican salsa sauce are put on the tortilla. Also, guacamole (a thick sauce made of avocado, tomatoes, onions and serrano peppers), chili-based sauces, pico de gallo (a type of salsa) can be added to the filling. Coriander, jalapeno pepper (including smoked chipotle) are popular among spices. A deep-fried burrito is already a chimichanga. For fajita, the meat is cut into strips, and the filling is served separately from the tortilla. The taco consists of a tortilla with a filling (meat, chorizo sausage, vegetables, beans, cheese and even prickly pear cactus pulp), hot sauces and guacamole. Quesadilla, as a rule, consists only of tortilla and cheese. The famous Mexican tortilla chips are called nachos.

ITALIAN CUISINE. WATCH MORE PHOTOS Italian cuisine is the most popular in the world. Perhaps every person knows at least one Italian dish. Fish, seafood, beef, tomatoes, eggplant, peppers, olives, olive oil, pasta, rice, legumes, porcini mushrooms, a variety of cheeses and spices, as well as fruits these are the pillars of traditional Italian cuisine. Pizza and pasta are the favorites of almost all tourists who are lucky enough to be on the Apennine Peninsula, as well as in Sardinia and Sicily. Depending on the area, there are such dishes and food as mascarpone, gorgonzola and grana padano, freshwater fish, risotto, polenta, parmesan, mortadella, Parma ham, balsamic vinegar, pasta, seasonings, fish and seafood dishes, pesto sauce , beef, veal, lamb, pizza, dried tomatoes,calzone (closed pizza), mussels and oysters, swordfish and tuna, lamb and goat meat, various desserts from figs, almonds and honey, panna cotta dessert.

NORWEGIAN CUISINE.WATCH MORE PHOTOS Norwegian cuisine is simple, high-calorie and delicious; it is based on fish and seafood. This country can rightfully be proud of its fish products: Norwegian herring, salmon, cod etc. have become famous all over the world. Cold climatic conditions have long caused the methods of cooking fish that are still relevant: drying, salting, smoking, pickling, canning. They also like domestic and wild animals meat. Sausages, cutlets, meatballs, etc. are prepared from it. The main dishes are usually watered with sweet and sour sause (for example, berry). As a side dish, potatoes, cabbage, carrots and legumes are prepared here. As in other Scandinavian countries, there are a lot of flour and fermented milk products in Norway. For dessert, cakes, waffles, pies etc. are served. Many Norwegian desserts consist of berries and fruits. The favorite drink of Norwegians (as well as all Scandinavians) is coffee.

Cuisine is a style or method of cooking, especially as characteristic of a particular country, region, or establishment.

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SOLUTION

1. American2. Mexican3. Italian4. Russian5. German6. Japanese7. Chinese8. British9. Hungarian10. Georgian

British

Hungarian

Georgian

American

Chinese

Mexican

Japanese

Italian

Russian

German

1

2

6

5

4

3

10

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final Test

Burger and French fries

Burrito

Pizza

Borsch

Sausages

Sushi

Rice

Bacon and Eggs

Goulash

Khachapuri

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