English lesson KAZAKH CUISINE

Маметрузиева Ширингуль Амражановна учитель английского языка
Енбекшиказахский район с.Ават сш.им.О.Мухаммадий10 класс lesson 28/01/2015
Theme: Kazakh cuisine
The aims of the lesson:
Дать учащимся представление о национальной кухней казахского народа.
Развивать логическое мышление, монологическую речь. Умение аргументировать.
Воспитывать чувство уважения к культуре народов.
Метод : коллективная, индивидуальная, интерактивная.
Материал: интерактивная доска, словари, презентации.
Stage of the lesson.Org.moment-Good morning, students!
-How are you!
- Sit down, please!
Checking up home task (vocabulary)
Доступный, бывший, окружать, фонтан, шедевр
Surround-
Fountain-
Former-
Available-
masterpieceDo crossword

Presentation of new theme: Kazakh cuisine.
1 GEOGRAPHIC SETTING AND ENVIRONMENT
Kazakhstan is located in southern Asia between Russia and Uzbekistan. Approximately 80 percent of the land consist of lowlands, plains, and plateaus. Strong winds often sweep through these flat lands. The country is about the size of two Alaskas—around one million square miles. However, its population is only about 17 million, less than New York City.
The climate in Kazakhstan is varied, and different plants and animals are found according to region. Parts of Kazakhstan become extremely cold in the winter and very hot during the summer. The Kara Kum Desert, the world's fourth largest desert, occupies most of central Kazakhstan.
2 HISTORY AND FOOD
For hundreds of years, Kazakhs were herders who raised qazaqi qoy (fat-tailed sheep), cattle, ayïr tüye (Bactrian camels), and at (horses). Kazakh nomads heavily relied on their animals for transportation, clothing, and food. They usually ate mutton (sheep), milk, cheese, and flat bread baked on a griddle.
Kazakh nomads migrated from region to region, depending on available water and pastures for their livestock. They also produced goods that they traded for grain, vegetables, and fruits at markets in the more settled cities of south Kazakhstan. Cone-shaped tents called yurts were their homes, which were easy to set up, dismantle, and carry.
3 FOODS OF THE KAZAKHS
Based on nomadic roots, horse meat and mutton (meat from sheep) are the basis of a majority of Kazakh dishes. Dishes include shuzhuk (a type of sausage made from smoked horse meat), and kuyrdak . Kuyrdak (also spelled kuirdak) is prepared from a freshly slaughtered horse, sheep, or cow, and consists of the animal's heart, liver, kidneys, and other organs. They are cut into pieces, boiled in oil, and served with onion and pepper. Basturma is mutton eaten with fresh cucumbers and tomatoes. Round, flat loaves of bread accompany most meals.
4 FOOD FOR RELIGIOUS AND HOLIDAY CELEBRATIONS
Because the early nomads heavily depended on livestock for survival, animals were at the core of ancient Kazakh religion. Traditional beliefs held that separate spirits inhabited animals. Honored guests were sometimes asked to bless an animal and ask its spirit for permission to taste its flesh.
Most Kazakhs of the twenty-first century are Sunni Muslims. The Islam religion did not become widely practiced until the late 1700s. This is because the nomads of that time settled in rural areas, and the Muslims worshiped in mosques that were in the cities. Muslims in Kazakhstan celebrate the Festival of Fast-Breaking (known as Id al-Fitr or Eid al-Fitr elsewhere), which is the day ending Ramadan. Ramadan is a month-long fast, where Muslims cannot eat or drink from sunrise to sunset. During the Festival of Fast-Breaking, Kazakh Muslims visit each other and hand out deep-fried dough twists and other fried doughnuts, such as baursaki , as a form of celebration.
Kazakh cuisine is the cuisine of Kazakhstan, and traditionally is focused on mutton and horse meat, as well as various milk products. For hundreds of years, Kazakhs were herders who raised fat-tailed sheep, Bactrian camels, and horses, relying on these animals for transportation, clothing, and food.[1] The cooking techniques and major ingredients have been strongly influenced by the nation's nomadic way of life. For example, most cooking techniques are aimed at long-term preservation of food. There is a large practice of salting and drying meat so that it will last, and there is a preference for sour milk, as it is easier to save in a nomadic lifestyle.[2]Meat in various forms has always been the primary ingredient of Kazakh cuisine, and traditional Kazakh cooking is based on boiling. Horse and mutton are the most popular forms of meat and are most often served in large uncut pieces, which have been boiled. Kazakhs cared especially for horses which they intended to slaughter—keeping them separate from other animals and feeding them so much that they often became so fat they had difficulty moving.
Quwyrdaq is referred to as Kazakhstan's national dish. Besbarmak, a dish consisting of boiled horse or mutton meat, is the most popular Kazakh dish. It is also called "five fingers" because of the way it is eaten. The chunks of boiled meat are cut and served by the host in order of the guests’ importance. Besbarmak is usually eaten with a boiled pasta sheet, and a meat broth called sorpa, and is traditionally served in Kazakh bowls called kese.
Other popular meat dishes are kazy (which is a horse meat sausage that only the wealthy could afford),[4] shuzhuk (horse meat sausages), kuyrdak (also spelled kuirdak, a dish made from roasted horse, sheep, or cow offal, with the heart, liver, kidneys, and other organs, diced and served with onions and peppers),[5] and various horse delicacies, such as zhal (smoked lard from horse's neck) and zhaya (salted and smoked meat from horse's hip and hind leg).[6] Another popular dish is pilaf (palaw), which is made from meat fried with carrots, onions, and/or garlic, then cooked with rice.
[clarification needed], also known as crackler, is melted fat in a large bowl with sugar, eaten by dipping it with bread and is often served with tea. Kylmai is a sausage made during fall and winter slaughtering and is made by stuffing intestines with pieces of ground meat, fat, blood, garlic, salt, and black pepper. Zhauburek, also known as kebab, is popular among hunters and travelers and is a dish in which small pieces of meat are roasted over a fire. Ulpershek is a dish made from the heart, aorta, and fat of a horse, prepared in a kettle, and is often shared between sisters-in-law as a sign of unity. Kazy is a sausage eaten in the spring when a cow has a new calf; it is a giant sausage sometimes served with rice or kurt. Mypalau is a dish made from sheep's brain, made by putting the brain in a wooden bowl, adding marrow, pieces of meat, salted fat in broth, and garlic, and this dish is then often served to honored guests. Akshelek is a large camel bone distributed to children after slaughtering and cooking meat from a camel.
Kylmai is another kind of sausage eaten later in the year after it has aged—if smoked it will last a long time, something important in Kazakh cooking. Zhal is the layer of fat under a horse’s mane and is served only to special and honored guests, as it is such a rare commodity. Zhaya is the rump of a horse, probably served boiled. Ak Sorpa is a white broth made in the fall, and is a special meal for rich men. Kuiryk-bauyr is a meal which used to be served to kinsmen at wedding parties. It is made from boiled meat, sliced thinly, then sour milk and salted broth are added.[4]Traditional milk products include sut, which is boiled milk. Kaimak is sour cream made from boiled milk, and is sometimes served with tea. Sary mai is butter made from old milk, often in a leather bag. Kurt is prepared by pressing thick sour cream, and is dried until white and salty. Irimzhik is a cottage cheese processed in the spring, made from boiled, unskimmed milk and added sour cream. Suzbe and katyk are strained and thickened sour milk. Koryktyk is a herdsman’s food, which is thickened milk made out on the steppe. Tosap is made from the scum on the sides of a metal pot and is used as medicine. Airan is sour milk used in winter and summer. Shalgam, which is radish salad, and finally, shubat and kumys (fermented camel’s camel’s milk and fermented mare’s milk) are seen as good for one’s health and are imbibed often.]
Practice. Write down and translate in russian language. Underline the modal verbs.
1. I can drink 5 litres of water at once.
2. It can snow tomorrow.
3. Can I use your dictionary?
4. I think she can’t have much money.
5. My father could run four miles.
6.it could be Kairat. I am waiting for him.
7. May I go out for a minute?
8. Be careful! The rope may break.
9. They may choose another company.
10. I must go to the bank tomorrow.
11. You musn’t leave the baby alone.
12. Sara was absent yesterday.
13. The young ought to respect old age.
14. I need to do more work.
6. listen and say what kind of tenses do you see in the song.
Someone told me long agoThere's a calm before the stormI know...it's been coming for some timeWhen it's over so they sayIt'll rain a sunny dayI know...shining down like waterI wanna know...have you ever seen the rain?I wanna know...have you ever seen the rain?Coming down on a sunny day
Yesterday and days beforeSun is cold and rain is hardI know...it's been that way for all my time'Till forever on it goesThrough the circle fast and slowI know...can it stop I wonderI wanna know...have you ever seen the rain?I wanna know...have you ever seen the rain?Coming down on a sunny day
7.Pефлексия. за каждым рисунком скрыт вопрос, учащиеся убирают картинку и отвечают на вопросы, а также есть вопрос с зала, которые задают учителя.

Карточки для слабых учеников.
№1. Перепишите предложения и подчеркните глаголы.
The Ili river
The Ili river flows west out China and eventually north-west info Lake Balkhash. It is a good place for fishing.
Ulken Almaty Lake
This lake is located at 2510 meters above sea level, 15 kilometers south of Almaty. In its southern part, the lake receives the water of the Ulken Almaty river.
№2. Прочитайте предложения и переведите.
1. The capital of France is Paris.
2. Do you speak English?
3. Can you help me?
8. Marks for the lesson.
9. Home task.