Are you learning German and don't know where to speak it except in Germany? We will tell you about the most German-speaking countries.
As you know, German belongs to the West Germanic subgroup of the Germanic languages and is the official state language of the Federal Republic of Germany, with a population of 77 million people, as well as Austria, which has about 7.5 million more people who speak the language you are learning. The official language of the Principality of Liechtenstein ( Furstentum Liechtenstein), which covers an area of just 160 square kilometers in the mountains of the Alps, is also considered German.
Moreover, German is one of the official languages of Switzerland, according to statistical estimates, there are about 4.6 million German-speaking citizens in Switzerland, which is 72.4% of the country's population. Luxembourg and Belgium will also welcome you with the sounds of German, as they speak their own dialects of the Germanic language in these areas. Significant groups of the German-speaking population also live in France, Italy, the USA, Canada, Brazil, Argentina and other countries, but the latter do not belong to the group of German-speaking countries.
Of course, in most areas of Germany and the countries listed above, residents speak dialect variants of the common German language, and in order to choose which accent you want to hear first of all, we will tell you a little about the countries and their features.
Literary German (Hochdeutsch) is generally accepted in the field of education, office work, in official institutions, it can be heard by viewing German TV channels or listening german radio stations. But in some German lands you will hear the German language, which differs in some features of phonetics, morphology and vocabulary.
So, the largest country in terms of the number of German-speaking inhabitants is Germany, or Federal Republic of Germany- European democratic state, consisting of 16 lands. Of course, in a country in which 92% of the inhabitants are Germans, the language is the most pleasant for you and me, but if you go to Germany, get ready to see also a unique country that does not have large natural reserves of any natural resources, but occupies a significant place in the global economy. And this is due to the working capacity of the population, a reasonable and practical approach to each problem, as well as to the native language.
Along with the literary German, the population uses Low, Middle and High German dialects, which are often very different from the literary language. There are also mixed dialects. It makes sense to visit not only the largest German cities (Berlin, Hamburg, Munich or Cologne), but also relatively small ones, especially since you will find cultural attractions anywhere in Germany, since modern Germany is characterized by diversity and wide dissemination of culture. In the country, for example, there are more than 4570 museums, and their number is constantly growing. And, of course, you can taste special German cuisine, visit beautiful old castles, and all this will be seasoned with pure German. 
What is interesting Austria? The Republic of Austria is a European state, with its capital in Vienna, the longest border of which runs in the north with Germany. The mountainous terrain and mild climate also affected the language, even the Austrians themselves admit that “their” German is much more melodic and softer. This is facilitated by the fact that the suffix -l is very common in the Austrian pronunciation.
Despite the fact that the largest ethnic group - German-speaking Austrians - make up 88.6% of the country's population, the spoken and official language of the Austrians differs significantly from the official German language of Germany: Austrian dialects are close to the Bavarian dialect of Germany and the German language of Switzerland.
The Austrian German language is distinguished in part by vocabulary, slightly by grammatical features and pronunciation style. The Austrian version of German is also different because it was not normalized by the rules of Duden *, as a result, it retained local color.
For example: in Austria you can hear "Guten Morgen, gnädige Frau", "Guten Abend, Herr Ingenieur", "Grüß Gott, Herr Doktor", in Germany the greeting is limited to the actual greeting and a brief address with the mention of the surname - "Guten Morgen", "Guten Abend , Herr Müller“.
Since many austricisms go back to the clerical language of the Habsburg Monarchy, the language uses many of its own words to denote political or legal concepts. The Austrians also gave their names to the months, for example,
Jänner is used universally in place of Januar and Feber in place of Februar or Hornung.
The Austrian version also has many of its own culinary names and products, for example, in German the word for tomatoes is "Tomaten" and in Austrian it is "Paradeiser".
Since there has been a recent tradition of visiting Austria in winter to go skiing, if you want to get to know the country in terms of its culture, visit the many theaters, operas or the well-known Pikard family circus, you would be better off going to cities with beautiful architecture in the summer. At this time, it is easier to start a casual conversation with an Austrian over a glass of beer and a national dish of beef or pork.
Of course, a dwarf principality - a state - is very attractive for life or a tourist trip. Liechtenstein. Bordered by Austria to the east and Switzerland to the west, Liechtenstein is a prosperous industrial nation with a strong financial services sector and a high standard of living. The country has a small number of inhabitants, only 35,360 people (according to 2008), whose official language is German, but in everyday life you are more likely to hear the Alemannic dialect of German **, also common in southern Germany. And while in Germany the Alemannic dialect is being replaced by the Berlin version of German, in Switzerland and Liechtenstein, on the contrary, the positions of the Alemannic dialect are strengthening: in forums and SMS messages, young people write mainly in dialect, on television and radio, more and more programs are broadcast on Alemannic.
Whatever country you choose for your trip, remember that literary German is understood in any of them, and by learning the features of local pronunciation, you will give your speech a special charm and expressiveness.
site
June 2012
*Conrad Alexander Friedrich Duden (January 3, 1829 - August 1, 1911) - German philologist, compiler of the famous spelling dictionary of the German language, named after him.
** The Alemannic dialect (West South German dialect) of the German language belongs to the South German dialects of the High German cluster.
Publication date:
2015-12-30
One of the signs of a mature culture is the high professionalism of artisans. When they have the opportunity to develop their art not only for the sake of earning and subsistence, there is a chance to create masterpieces that will remain in history for all time. It is now not only about artists, sculptors or architects. The art of cooking is no less aesthetic and beautiful. And France is one of the clearest examples of how gastronomy has developed.
French cuisine is conditionally divided into three parts: regional peasant, widespread national and highly refined, the basis for which was the royal court cuisine.
The regional cuisine of the southern provinces is sharply distinguished by the spiciness of food, the extensive use of wines and spices in its preparation, especially garlic and onions. Alsatian cuisine also has its own characteristics, characterized by a significant consumption of cabbage and fatty pork, although residents of all other regions of France prefer lean meats (lamb, veal, chicken, various game). Burgundy is famous for sea and meat dishes with the addition of wine. Of course, the population of the coastal provinces consumes a large amount of seafood.
Dairy products are practically not used in French cuisine, with the exception of cheeses, of which there are several dozen varieties. Also, the French almost do not eat cereals - they love fresh vegetables. The main feature that distinguishes French cuisine is the presence of several hundred different sauces. The use of sauces helps to enhance the taste of even the most ordinary dishes.
The French regard cooking as an art, and dozens of borrowed words (restaurant, side dish, scrambled eggs, sauce, entrecote, mayonnaise, soufflé and many others) emphasize the universal respect for their cuisine. It is curious that in France the word "gourmet" means, first of all, a lover of plentiful and delicious food, while a connoisseur who understands the intricacies of gourmet dishes is called a gourmet (French gourmet).
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French cuisine for breakfast
(omelette) - a dish known to everyone and easy to prepare came to us from France. Traditionally nothing is added to it; A true French omelette is a mixture of beaten eggs fried in butter in a frying pan. It is made flat, not lush, rolled up or folded in half.
In French cuisine, regular references to a dish called "omelet" occur in the 16th century (although there are earlier, but rare cases), but the omelette in its modern form did not appear until the 18th century.
(croissant) - a bagel made of puff pastry with filling, the most famous French pastry. Traditionally served with breakfast. Butter puff yeast dough gives the pastries a delicate airy structure. The modern croissant is one of the staples of French and Austrian bakeries and pastry shops. Thanks to the introduction of factory-made frozen puff pastry in the 70s, they have become a widely popular fast food and now everyone can bake croissants, not just experienced chefs. The croissant is the most common continental breakfast pastry.
Such buns have been known in Austria since the 13th century, but became popular when they began to be baked in Paris. However, the Viennese and French croissants are different: the French borrowed only the shape from the Austrian confectioners, and they came up with the type of dough themselves. Around the bun there are various culinary legends that have no confirmation. For example, as if their shape is a reference to the Ottoman crescent.
The filling in a croissant can be anything - praline, almond paste, chocolate, dried fruits, fresh fruits. By the way, it is in France that croissants without filling are most often sold.
(œuf poché) is a simple and nutritious dish that came to us from France. The essence of the poached method is boiling eggs without shells in hot water. This is a method that allows you to achieve the desired result with only two components - the exact cooking time and the inadmissibility of boiling water.
There are different recipes based on poached eggs: they are sprinkled with herbs, salt, added to soups, put on sandwiches. One of the popular breakfast options is egg Benedict(bun with poached egg, bacon and sauce). The key is to use very fresh eggs. Also, cooks recommend choosing the highest category of eggs (they have a bright and large yolk). Then the cooked egg will consist of a tender soft yolk in a thin, light, almost imperceptible layer of protein.
Traditional French cuisine for starters (soups)
(pot-au-feu) or pot-au-feu is a traditional "homemade" soup with beef and vegetables. In translation, its name - “pot on fire” - literally reflects the method of cooking: in winter, a pot of water was hung over the fire, where vegetables, meat and roots were placed. As they were cooked, they were selected and eaten, and a new batch of ingredients was added to the pot.
It takes a very long time to prepare potofyo, so the dish has practically come out of household use. Traditionally, several pieces of inexpensive beef with a bone, carrots, potatoes, onions, cabbage and turnips are placed in the soup. Sometimes mushrooms are added. For the "smoke" flavor, onions are often heavily fried. The serving of the dish distinguishes it from other soups - vegetables and meat are served separately from the broth. They can be additionally seasoned with a side dish. Seasonings such as mustard, horseradish and mayonnaise are combined with potofyo.
Over time, the term "potofyo" became a household word. In Russia, it was used as a synonym for the word "philistine", since the soup is the simplest, "philistine".
(coq au vin) or coq au vin is a traditional French dish. Depending on the type of wine, there are several preparation options. It is generally accepted that the original recipe was invented in Burgundy, so it is Burgundy wine that is considered the most suitable. You can also cook a rooster in champagne, in Riesling, in Beaujolais Nouveau.
The dish is prepared from whole poultry, unlike, for example, duck confit, where only legs are used. The sauce must be accompanied by premium wine, which is also served with the dish at the table. Traditionally, rooster in wine is served as a side dish.
But why the rooster? There is a legend about the origin of the dish since the time of Caesar: when the Romans conquered the Gauls (gallus - rooster), one of the leaders of the Gauls presented the future emperor with a live rooster, wanting to emphasize the prowess of Rome in this way. Caesar "returned" the gift by boiling the rooster in wine. Since the dish is national and actually folk, researchers still assume, since the dish is national and actually folk, that the rooster was boiled in wine to make its rather tough meat softer.
(cassoulet) - a stew with meat and beans, similar in texture to a thick stew. For its preparation, a cassette (a special deep pot) is used. Previously, the dish was cooked in ceramic casseroles, but today they are made from aluminum foil.
Cassoulet originated as a folk dish in the southern regions of France and is still very popular in the Languedoc and Occitania to this day. This is, in fact, the birthplace of all kinds of cold cuts. Cassoulet traditionally includes white beans, sausages, pork, goose or, sometimes lamb is present in the recipe.
Cooked over low heat in a closed container - this is done in order to reduce the characteristic feature of the beans to cause the accumulation of gases. Traditionally, French peasants cooked all the ingredients together in a pot, but nowadays it is customary to cook cassoullet from beans pre-boiled with vegetables and fried meat.
(bœuf bourguignon) or Burgundy beef is a traditional French dish, which, like, gave the world one of the most famous regions of France - Burgundy. The main "highlight" of the dish is a thick sauce based on red wine, of course, Burgundy.
The classic recipe for beef bourguignon is fried beef stewed in wine sauce with mushrooms, onions, carrots and garlic. However, these are very conditional ingredients, since there is no single generally accepted cooking option. Some cooks add tomato sauce, parsley and tomatoes to the dish.
Auguste Escoffier (1848-1935) introduced Burgundy beef into the “high cuisine” menu of France, and according to critics, this is one of the most delicious beef dishes, although the origin of the dish is folk. Previously, beef was stewed for a long time (more than three hours) in wine sauce in order to remove the stiffness of the meat. Today, cooks use tender "marbled" meat, veal, and therefore there is no need for long-term cooking, as French peasants did.
(bouillabaisse) - French original fish soup, a popular dish on the Mediterranean coast. The name consists of two words: boil and stew. Initially, it was a cheap soup made from the remains of fish that could not be sold at the market during the day. Today bouillabaisse includes halibut, hake, mullet, eel and even seafood - shellfish, mussels, crab, octopus. During cooking, the fish are added to the broth in turn and brought to a boil. The classic recipe also includes a set of Provencal herbs and vegetables: tomatoes, potatoes, celery, onions (pre-fried and stewed). Bouillabaisse is served with mayonnaise in olive oil with spices and garlic, slices of grilled bread.
Previously, bouillabaisse was served as follows: broth and slices of bread separately, and fish and vegetables separately. The wide popularity of the dish and the influx of tourists to the southern coast of France have created new bouillabaisse recipes - with expensive ingredients and exquisite seafood delicacies. Such dish options can cost 150-200 euros per serving. In some areas, walnuts, calvados, vinegar are added to the soup, and a bouquet of garni is used instead of Provence herbs.
(vichyssoise) - onion puree soup, named after the French resort of Vichy. The history of the soup causes discussion among culinary experts. According to Julia Child, it was created in America, but most experts attribute its creation to the famous Ritz-Carlton chef Louis Diat, who first cooked vichyssoise in 1950 based on childhood memories. Initially, a similar dish appeared as a hot soup made from potatoes and different varieties of onions (primarily leeks) at the end of the 19th century, and the chef's innovation was that he came up with the idea of whipping it with cold cream.
Traditionally, Vichyssoise is served cold, sometimes with the addition of crackers. The soup is also served with shrimp salad with garlic and fennel.
(consommé) - beef or chicken strong, but clarified broth. In a modern version, the dish is complemented by a pie. Usually the broth is prepared with minced meat, but some restaurants serve consomme from vegetables and even fruits.
Beaten egg whites are used to remove sediment and fat from the broth. The broth is also cooked with the addition of carrots, celery, leeks, which are taken out before serving the dish. The classic taste of consomme is achieved by cooking at high temperature and frequent stirring: this is how the broth is cooked until a dense protein film appears on its surface. Then it is simmered over low heat for about an hour until an amber translucent color and rich aroma are obtained.
Usually, consomme is served hot, because when it solidifies, it forms a jelly. Garnish for it can be very different, but it is certainly served separately. Consommé is considered one of the most exquisite dishes, since its preparation requires a large amount of meat (about 500 grams of minced meat per serving of broth) and the poor could not afford such a wasteful dish. It is also common to serve gelled broth - chilled consommé.
(soupe à l "oignon) - a typical French cuisine soup based on meat broth, with onions and cheese. Served with croutons. Similar onion-based soups have been known since Roman times - this is a popular food among the poor, who have always had onions in The current version of the dish originated around the 18th century, and according to French legend, it was first prepared by King Louis XV, who, while on a hunt, got hungry, but late at night there was only onions, champagne and butter in the house.According to other sources, a similar dish was popular among Parisian workers and market traders.Today, French onion soup is caramelized onion in beef broth in a pot of croutons.Comte cheese melts on top of the soup.
Thanks to the use of browned onions, the soup acquires a wonderful aroma and golden color. Chefs caramelize onions for at least half an hour. For original notes, before serving the dish, sherry or dry white wine can be added to the soup.
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Traditional French cuisine for the second
(сonfit de canard) - stewed duck legs; a dish originally from the Gascony region (southern France). Confit arose as a way to preserve meat in the absence of the possibility of its long-term storage. Usually the legs were salted and stewed for a long time in their own fat. Then they were placed in a ceramic pot and filled with the same fat. In this form, in a cold cellar, a cooked dish could be stored for months.
Today, the recipe has changed somewhat: the duck is still rubbed with salt, herbs, garlic, but then kept in the refrigerator for more than a day. It is prepared in its own fat, or in olive oil, for several hours (from 4 to 10). Properly cooked duck confit in an airtight package can be stored in the refrigerator for up to six months. In a modern classic recipe, duck confit is served with fried potatoes.
(foie gras) - fatty liver, as the name of this most delicate dish literally translates. Even the ancient Egyptians, Greeks and Romans mastered the practice of forcibly feeding waterfowl. By the way, we owe even the French word foie - liver - to the ancient Romans, who fed geese with figs, and received from them "fig liver", ficatum.
Today, mainly ducks and mulards (a cross of duck and goose) are fattened to get the liver. According to connoisseurs, the taste is almost indistinguishable. As a rule, foie gras is served before a hot dish, accompanied by dessert white wine. But there are also original options - fried escalope foie gras.
(timbale) - a hearty and original dish, which is a pasta casserole in a special form. In general, timbales and timbales are products prepared in a special form, which does not allow the sauce or cream to spread, and also gives the dish a beautiful look. This was quite in line with the spirit of the court cuisine of France at the beginning of the 19th century, when chefs were required to be able to cook multi-storey "palaces" from such timbales.
Today, timbale is understood as large long pasta, which fills the baking dish (bottom and sides). The filling can be very different - vegetables, mushrooms, cheese, meat. The top layer of timbale is pasta again.
(cuisses de grenouille) - an unusual delicacy, to which the French owe the offensive nickname "paddling pools". Connoisseurs say that frog legs taste like a cross between chicken and fish. Only the upper part of the hind leg is used for food. According to statistics, more than 3 billion frogs are grown for this purpose every year.
(escargots de bourgogne) - a snail appetizer, one of the specific well-known dishes of French cuisine. In general, escargot is a term that unites all edible types of snails, but the French consider Burgundy snails to be classic and most delicious.
Escargot is an exquisite delicacy served in expensive restaurants. Of course, in the markets and shops in France you can buy live snails or semi-finished products. In the first case, they will have to be prepared on their own (an extremely troublesome task) - soak for several days in flour and herbs, pour over with boiling water, remove the meat. Snail shells can be used to serve a dish more than once.
An obligatory component of the escargot recipe is green oil (garlic and parsley are whipped with salted butter). This mixture is placed on the bottom of the shell, then stuffed with snail meat, and again smeared with green oil on top. Snails are baked in the oven until golden brown, and eaten with a fork and special tongs. Escargot is served with white wine.
(galantine) - "jelly" in old French, aspic from chicken, rabbit, veal meat. Galantine is a rather complicated, richly decorated dish (hence the name: galant - complex). The classic recipe is as follows: minced meat is mixed with seasonings and eggs, then boiled in broth or baked, and then cooled to form the outer layer of jelly. The dish is served cold. Galantine in France is traditionally made from chicken, duck, pheasant, pork and lamb. Nowadays, the term "galantine" refers not only to a specific dish, but also to the technology of its preparation.
(aligot) - mashed potatoes and cheese, often with garlic, served with fried sausage or pork. The dish appeared in the Auvergne region and became widespread at the end of the 19th century, mainly due to urbanization.
Aligo is made from mashed potatoes, to which cream, butter, garlic and chopped cheese are added (half a kilo of cheese per kilogram of potatoes). As for the variety of cheese, Auvergne cheeses Tom and Cantal were traditionally used. Historically, this dish was prepared for pilgrims who, on their way to Santiago de Compostela, asked to eat at least “something”, which in Latin sounds like “aliquid”, in the abbey on the Aubrac plateau. Nowadays, red wine is recommended for the dish.
(côtelette de volaille) - a dish very similar to "chicken Kiev". A classic French recipe: a beaten chicken breast is stuffed with a creamy sauce, covered several times with a mixture of egg and breadcrumbs, then fried or baked in the oven. A variety of ingredients are allowed to be added to the creamy sauce, which can significantly change the taste of the dish as a whole.
In 1918, cutlets de volyay were served for the first time at one of the official receptions in Kyiv. Everyone liked the new dish and quickly entered the restaurant menu, having received the name “Kiev cutlet”. Later, during in-line production, her recipe was simplified - instead of sauce, they began to use cold butter.
(choucroute) - Alsatian sauerkraut, a dish of regional French cuisine. Usually, this word means not only the cabbage itself, but also a side dish in the form of potatoes or meat products. Shukrut has been known in this form since the 19th century. The cooking method is as follows: finely chopped cabbage is infused in brine for some time, then it is boiled in beer or wine.
Sausages, knuckle, salted meat, and potatoes are traditionally added to shukrut. This is one of the popular Alsatian dishes. In 2012, shukrut was patented as a protected geographical name. Now manufacturers can produce products with this name only if the preparation technology meets the established standards. For example, heads of cabbage should weigh from 3 kg, enzymes should not be added during fermentation and the temperature should not be changed, and if the clover is sold boiled, then only Alsatian alcohol is used for it. This guarantees the high quality standards that have been developed over the years.
(gratin dauphinois) - potato casserole with cream. Also used are such names as "potato a la dauphinois" and "dauphinois casserole". The dish was first mentioned in 1788. The recipe originally included potatoes, garlic and butter, with cream and additional ingredients added later. Potatoes are cut into coin-thick circles, stacked in layers and cooked in an oven over low heat for about an hour. You can also add cheese and eggs. The main thing is to choose the right potatoes, yellow and not too hard. The highlight of the dish is the aroma of garlic. As an alternative to cream, some recipes use poultry broth. In some recipes, potatoes are pre-breaded.
french desserts
(creme fraiche) - a French fermented milk product with a fat content of not more than 30%, similar to sour cream. It is obtained from cream by adding lactic acid bacteria. Cream fresh is practically not used as a separate dish, but is widely used as an ingredient for making various soups, sauces and desserts. Sometimes it is used as a marinade for meat, then spices, garlic and herbs are added to it.
(crème brûlée) is a dessert whose name translates as "burnt cream". The earliest mention of it dates back to the 17th century and appears in the cookbook of Francois Messialo, the chef of the Duke of Orleans. Therefore, creme brulee is traditionally considered a French dessert, although the British believe that its authorship belongs to them and that creme brulee was first prepared at Trinity College, Cambridge.
Creme brulee is a custard base of cream with egg and sugar, on top of which is a layer of hardened caramel crust. Dessert should be at room temperature. The custard base is usually flavored with vanilla, in some cases with other additives. Another version of the recipe is Catalan cream, which contains lemon or orange zest and cinnamon. Its base is prepared with milk, unlike the traditional creme brulee. Another original version of the recipe is creme brulee flambe - custard is sprinkled with sugar and caramelized with a burner right before serving.
(éclair) is one of the most popular French desserts. A long tube of creamy choux pastry, most likely created by a famous chef named Marie-Antoine Careme (1784-1833). In the USA, eclairs are, in fact, understood to be yeast donuts, but real French eclairs are hollow inside, tender and correspond to the literal translation of “lightning” - they are eaten with lightning speed.
It's funny that in Germany these cakes were called "love bone" and "hare's foot". The characteristic oblong shape, icing and the most delicate filling are the hallmarks of all eclairs. Choux pastry tubes are filled with cream with vanilla, coffee or chocolate flavor, whipped cream, cream with rum or fruit fillings, and even chestnut puree. Fudge, caramel, chocolate can act as a glaze.
french pies
(quiche lorraine), also known as Lorraine pie, is an open pie with filling and filling. The original savory quiche is made from shortbread dough, stuffed with smoked bacon and filled with a mixture of eggs and cream with pepper, and sometimes with nutmeg. Its main feature is a tender baked crust, which is formed from the filling.
Initially, quiche lauren - a pie with Lorraine custard, as the egg-cream filling was called - appeared on the table at the beginning of the 17th century. Then it was sprinkled with cheese, but over time, the cheese was replaced with bacon. Other varieties of the pie also appeared - with fried onions or with fish and an egg, or without filling at all.
Today, quiche lauren has become so popular that now this name means all salty pies with filling and filling. There are a lot of quiche recipes in our time - vegetable, meat, fish, but quiche loren with brisket is still considered classic (sometimes supplemented with cheese, Gruyère cheese is used in the original).
(pissaladière) - an open onion pie with anchovies, similar to pizza. It originated in southern France and has become a traditional local dish, especially popular in the Nice area. A true pissaladière must contain pissala (a salty mash of very small anchovies and herb sardines), but due to the ban on catching such small fish in the Mediterranean, the pie has been made from the pulp of lightly dried anchovies (sometimes they are ground into minced meat). Onions are caramelized for a long time in olive oil, garlic, thyme and black olives are also added.
(tarte tatin) is a French-style apple pie in which apples are caramelized in sugar and butter. Appeared at the end of the 19th century, perhaps thanks to Stephanie Tatin (the owner of a hotel near Paris), who, in the process of making an ordinary pie, forgot about the apples in the pan and almost burned them. Then she poured the dough directly on the burnt apples and put it in the oven in this form (along with the frying pan). Then the woman turned over the finished cake, which, to everyone's surprise, turned out to be a delicious treat.
The peculiarity of tarte tatin is that it is baked upside down. So the apple upside-down pie became the signature dish of the Tatin sisters. At least according to the legend. The owner of the famous Parisian restaurant "Maxim", having tasted this new dessert, was amazed and included it in his menu. For tarte tatin, not only apples are used, but also pears, peaches and even tomatoes and onions. The dough can be sand or puff.
French pastries
(canelé) is a signature French dessert originally from Aquitaine. This is a small cake that is distinguished by a hard, crispy crust on the outside and a tender dough on the inside. The term originated from the architectural "flute" - a column with grooves. Dessert is the same.
There is a story that canele appeared in the 18th century, perhaps thanks to the nuns who invented the dessert - small oblong fried pieces of dough. Another legend is associated with winemaking in the Bordeaux region - in this area, the wine goes through a clarification stage with the help of beaten egg whites, while unnecessary yolks were sent to the monastery, where they came up with a cake based on them.
The must-have ingredients for canele are vanilla, rum, egg yolk and cane sugar. Whether the monastery cakes of the 18th century were the forerunners of modern canele is difficult to say, but they were called, in any case, it seems - canolier. Canele is one of the most popular "simple" desserts today. They are even served with champagne and wines - this is a versatile, delicate and fragrant dessert.
(gougères) - savory pastries stuffed with cheese. Gougères look like small cakes made from choux pastry, from 3 to 12 cm in diameter. For their preparation, cheese is used, which has a pronounced taste, for example, Comte, Gruyère, Emmental. Grated or finely chopped cheese is added directly to the dough. In some recipes, gougères are stuffed with meat, mushrooms, and ham. It is believed that they were first made in Burgundy. Served at wine tasting (cold), and as an aperitif - hot.
In the 18th-19th centuries, gougères were made from dough tubes, sometimes it was just a flat cake. Even earlier, gougères meant stew in dough, as well as a medieval cheese pie with filling. In England, there is a similar pastry - scones. Gougères differ from them in the obligatory presence of cheese, which gives the pastry a piquant taste.
(vol-au-vent) - a savory snack, a dish of French cuisine, the name of which translates as "flying in the wind." This puff pastry confectionery usually has a meat, fish or mushroom filling.
Initially, the vol-au-vent was prepared as a small pie and was about 20 cm in diameter. The famous chef Antoine Careme (1784-1833) used light and crispy puff pastry to make a salty or sweet unusual snack. It is said that when the flat rings, from which he made the cake, greatly increased in the oven, as happens with puff pastry, Karem's student noticed that the cake seemed to fly into the air - hence the characteristic name. Later, the flounces were reduced in size by at least half, "to the bite of the queen."
The filling for the vol-au-vent can be very different: stew, fish, mushrooms, even snails and crayfish. The main feature of the dish is its original shape. Vol-au-vent consists of several rings of dough, fastened together with the help of egg white. Hot appetizers are served.
(baguette) - a long soft bun with a crust; considered a symbol of French cuisine. Typically, a baguette is about 65 cm long, 6 cm wide, and weighs 250 grams. Its name is borrowed from Italian and translates as "wand". The harbingers of these long rolls were known in France as early as the time of Louis XIV - they were described as six-foot thin loaves that looked more like weapons or crowbars.
The baguette is usually broken, not cut. It is eaten only fresh, a few hours after cooking it becomes stale. The main condition for creating an airy light baguette is a well-heated oven. One of the features of a baguette is the speed of its preparation.
- heroic, romantic, literary and mysterious stories that keep the mansions, cathedrals and streets of Paris - 2 hours, 44 euros
- the history of the most romantic cemetery in Paris and its famous guests - 3 hours, 40 euros
- a tour of the quarter, which has preserved the appearance of the 17th century and remembers the Musketeers, Madame de Sevigne, Victor Hugo, Duke de Sully - 2 hours, 36 euros
Other traditional French cuisine
(andouillette) - the original type of French sausage; a characteristic dish for the regions of Champagne, Picardy, Flanders, Lyon. Andouillet is a filling of ground intestines and stomach with the addition of spices, peppers, onions and wine, with which pork intestines are stuffed. The dish is practically not found anywhere except France and has a specific original smell that arises from its ingredients. The mayor of Lyon once spoke about the smell of sausage: "Politics is like an andouillet, it should smell a little unpleasant, but not too much." Anduiette is served fried or grilled, either hot or cold.
Biscuits(les galettes) - a flour product, the main property of which is a long shelf life. This word (translated as “boulder”) denotes several dishes at once, including cookies, crackers, crackers, pancakes, and even a type of bread. For example, a typical snack in the French region of Brittany is sausage biscuits, thin pancakes wrapped with fried sausage or sausage.
Simple types of biscuits - crackers and crackers - are made from low-fat dough. They keep for several years. They are still used in army and expeditionary rations, they are taken with them on hiking trips. Despite the density, the structure of such a "cookie" is layered and it is easily soaked in liquid. Fat biscuits are also prepared, in which the fat content (butter) can reach 18%.
Plain biscuits are a well-known French peasant food. And if in Brittany biscuits are pancakes made from buckwheat flour with milk and eggs, then in other regions they are large cookies or long-term storage bread. Thin buckwheat Breton spring rolls are a feature of the local cuisine and are garnished with eggs, meat, cheese, vegetables or fruit.
The recipes for these treats were born in the provinces and in royal castles from delicacies and village provisions, centuries ago. No wonder French chefs know the secrets of preparing a huge gastronomic assortment, nevertheless, strictly observing some nuances... First of all, food is served in small portions, which is probably why French women are distinguished by their slender forms. It should also be noted that soups are prepared thick, but easy to digest.
The five most commonly used ingredients in recipes are:
Another point - when frying meat, wine is added, which evaporates, managing to saturate the product with an unusual taste. French culinary experts always remember the Burgundian proverb: “drink white wine in the morning, red wine in the evening, so that the blood is good” - therefore, a filled glass always decorates interesting presentations. The description of the characteristic features would not be complete if we did not mention Roquefort cheese and Provencal sauce, which are famous both in Russia and all over the world. Desserts deserve special attention: airy, melting in your mouth, conducive to dreams, they make you want to enjoy an amazing taste forever. All this can be done at home, feeling the Parisian flavor. Any French cuisine recipes can be mastered quickly. Maybe it's time to surprise your loved one with a romantic dinner with the aroma of an original combination of spices?
- Provide during the lesson the development of the near future tense and thematic vocabulary.
- Develop communication skills on the topic, listening skills, socio-cultural competence.
- Cultivate interest in the language, rules of etiquette
Equipment: a tape recorder, a set of pictures on the topic, cards for individual and pair work, blank cards with an image of the table surface.
move
I. Beginning.
1. Organizational moment.
Teacher: Bon matin, les éleves! Je suis ravie de vous voir. Asseyez vous. Comment ça va? en form? Quelle date sommes-nous aujour'hui? Quel jour de la semaine sommes-nous? Tu as bien dormi? Tu te réveilles toi-même?\ grâce à maman, au réveille-matin\
2. Purpose of the lesson:
Teacher:Aujour` hui nous allons:
1 Apprendre des mots.
2.Parler de repas.
3.Décrire des images.
4.Lire le texte.
5. Conjuguer des verbes.
6.Recevoire des notes.
II. Phonetic charging.
Practicing tongue twisters, words on the topic.
Teacher: Répetez après moi!
1. La souris a mis du riz dans le nid de ses petits.
2.Tot the t a –t-il oté ta toux?
3.Q`est-ce qu il y a dans notre refrigerateur? \shows a model of a refrigerator, on the back of which there are pictures with products in his pocket\
- Il y a des pommes de terre, une orange, une carotte, une tarte, des galettes, des tomates, des bonbons, des champignons, un concombre, des cerises, des légumes.
Qu est-ce qu il y a dans notre buffet?
- Il y a une tasse, une fourchette, un couteau, une cuillère, une casserole.
III. Voice charging.
Employez les formules de déception: Zut alors, c "est dommage, quel dommage. \ work in pairs on cards \
1. Tu voudrais manger du pâté mais il est trop salé.
2. Tu voudrais aller au magasin mais il pleut.
3. Tu as soif et on ne te donne pas de l "eau.
4.Le vent a emporté ton chapeau.
5. Tu voudrais manger du rôti mais il est trop cuit.
6.On ne donne pas de glace au dessert à la cantine.
7. Tu as faim et on ne te donne pas à manger.
8. Tu voudrais manger de la salade mais elle est trop fade.
IV. Poll
1.Individual work on cards \ see annex 1\
a \ pour préparer la soupe - élève 1;
b \ qu "est-ce qu" ils mangent? - eleve 2;
c \ le déjeuner d "Andre - élève 3;
d \ au supermarché - eleve 4.
2. Exercice: remplacez les points par l "article partitif - élève 5.
| -J "aime ... | salad\f\ |
| -Je prends… | beurre\m\ |
| -Je ne prends pas… | poisson\m\ |
| -Je n "aime pas ... | lait\m\ |
| - J "adore ... | configuration\f\ |
| - Donnez-moi... | the\m\ |
3.Pour la class: ecoutez le dialogue et remplacez les points par les mots
d "apres notre theme
Annette, sil…
a\ apporte….;
b \ donne-moi ...;
c\mets…pour..;
d\viens….
Dialogue: eleve 6-7
Annette, s "il te plaît, apporte les assiettes!
Non maman, j "ai mal à la tête.
Annette, s "il te plaît donne-moi le pain!
Non, j "ai mal à la main.
Annette, mets la table pour le déjeuner!
Non, j "ai mal au nez.
Annette, viens manger la galette!
4.Monologue “les fêtes gastronomiques en France” - élève 8 \ see. Appendix 1 \
Quelles fêtes gastronomiques vous savez?
V. Phys. pause.
Tu es prof de yoga. Quelles directions donneras-tu à tes élèves?
Respirez! Ne respirez pas! Fermez les yeux! Ouvrez les yeux! Levez vous! Posez les mains sur les epoles et faites comme moi 1,2,3,4!
Asseyez-vous, merci!
VI. Development of Futurproche
Il existe beaucoup de proverbes d "après notre thème. Lisez-les et donnez les équivalents russes!
a \ l "appetit vient en mangeant.
b\ chacun son goût
c\ tel arbre, tel fruit
d \ grossir with "est veillir
e\ trop est trop
f\ casser la croute
g\ vivre comme un coq en pâte
h \ avoir un appetit d "oiseau
i\ avoir une faim de loup
j\ il faut travailler qui veut manger
k \ on recolte ce qu "on a semer
l\ muet comme une carpe
Trouvez les verbes du 1 groupe et conjuguez ces verbes au futur proche! Puis les verbes du 2 groupe et du 3 groupe à la forme positive et negative.
Par.ex.- casser\1groupe\ la crûte
Je vais casser la croute
Tu vas casser la crûte
Il \elle\ va casser la croute
Nous allons casser la crouteVous allez casser la croute
Ils\elles\ vont casser la croûte.
VII. The development of language conjecture
Corrigez des phrases\ trouvez des fautes\!
The teacher reads the phrases, and the students, noticing the mistakes, correct them by pronouncing the correct variant.
- Donnez-moi une fourchette pour cooper du pain.
- Je prefere manger a la bibliotheque.
- Donnez-moi du sel pour boir du the ou du café.
- Passez moi du sucre pour manger de la viande.
- Comme dessert je prends du roti de beauf.
- 6 fois par semaine les élèves français prennent-ils leur déjeuner au restaurant scolaire.
VIII. Listening to “Mettre le couvert”
Students work on cards with the image of the table surface \ it needs to be covered by listening to the teacher's story twice and drawing schematically devices and objects where they should be \
Vocabulary required to understand the text:
Le center - center;
à gauche - on the left;
à droite - on the right;
à l "extreme - edge.
L "assiette se met au centre.
La fourchette se met à gauche.
Le couteau se met a droite.
La cuillere se met à l extrême droite.
Sur la table il y a un vase.
Dans ce vase il y a une rose.
IV. The final stage of the lesson.
Pick a rhyme!
J "ai une gomme
Tu as un…..
Il a une carte
Elle a une….
nous avons des ballons
Vous avez des….
Ils ont des châteaux
Elles ont des…..
1. The results of the lesson.
French textbook for the 6th grade of educational institutions "Blue Bird". Authors: N.A. Selivanova. A.Yu. Shashurina.
