Grade: 6

The theme of the lesson: Kazakh cuisine

The aims of the lesson:

1) Educational: Presentation of the lesson about, new words and discussion an English language

2) Developing: To develop the pupils habits of the oral speech, to develop pupils creative and logical abilities, understanding, reading and writing, grammar and lexical skills.

3) Bringing-up: to bring up love and interest to the subject, to respect each other, to create an English atmosphere in the classroom.

Inter-subject connection: Kazakh, English

The type of the lesson: presentation

Methods of teaching: training, explanation, demonstration, interaction

The equipment of the lesson: diagrams on the tasks, pictures, posters, computers, interactive board.

The procedure of the lesson

I) Organization moment

-Good morning children?

-Who is on duty today?

-Who is absent today?

-What day is it today?

-What date is it today?

II) Phonetic drills

-What is your name?

-How are you?

-How old are you?

-Where are you from?

-What subject do you like?

III) The Presentation of the new theme

Read the text and translate.

Kazakh national cuisine reflects the nature of its people, its history, customs and traditions. Since old times hospitality has been the most distinctive feature of the Kazakh people. A guest is always given a special welcome and offered the place of honor.

He or she is first treated to kumys (fermented mare's milk), shubat (fermented camel's milk) or airan (fermented cow's milk), then to tea with milk or cream, baursaks (fried dough balls), raisins, irimshik (dried cheese balls), kurt (dried cheese and whey).

A ppetizers of horse or mutton meat follow (kazy, shuzhuk, zhal, zhaya, sur-yet, karta, kabyrga) always served with flat bread.

Kazakhs eat at a low table called 'dastarkhan' and the most popular dish has always been the national meat dish 'beshbarmak' (five fingers because of the manner in which it is eaten). It is made of large chunks of boiled meat which the host cuts and serves to each guest according to their importance: the pelvic bones and shin to the elderly guests of honour, the brisket to the son or daughter-in-law, the cervical vertebra to girls and so on.

T he highest ranking guest is served a sheep's head cooked in a special way and distributes it to other guests according to local tradition (old men, children, close and distant relatives).

The meat is eaten with boiled pasta sheet and a meat broth called sorpa usually sewed in traditional Kazakh bowls called 'pialas'. At the end of the meal kumys is sewed then tea.

Today the dastarkhan gathers as well as Kazakhs many other nationalities: Russians, Tatars, Ukrainians, Uzbeks, Germans, Uigurs, Dungalts and Koreans.

These people who have lived peacefully with the Kazakhs have influenced their c uisine, everyday life and culture and adopted some Kazakh traditions.Today's Kazakh cuisine includes traditional Kazakh dishes as well as Uzbek, Uigur, Russian, Tatar, Korean dishes that the Kazakhs like.

Today, the range of ingredients available locally has considerably widened and influenced the national cuisine accordingly.Traditionally Kazakh cuisine was mostly based on meat and milk products. But more recently vegetables, fruits, fish, seafood, baked dishes and sweets have been added to the list of delights Kazakhs offer to their guests

Kazakhstan food and national meals

Kazakhstan food info

First of all the guest of Kazakhstan family regaled with kumiss (the drink based on mare milk), shubat or airan, next meal was tea with milk or cream, baursaks, raisins, irimshik, kurt. Then the guest was tasting horse-flesh or mutton snacks - kazi, shuzhuk, zhal, zhaya, sur-et, karta, kabirga. Wheat flour cookies were very common too.

Kazakhstan food - Kumiss

Kazakhstan traditional food facts and features

The main meal of every dastarkhan and one of the most delicious for Kazakh people was Kazakh style cooked meat. Boiled meat was served in large uncut pieces. The host was cutting the meat himself and treat every guest: pelvic bones and shank for honourable old people, brisket for son-in-law or daughter-in-law, neck-bone for girls and so on.

The most honorable guest received particular method cooked head of the ram. The guest should part the head between people around the dastarkhan obeying to ancient ritual showing respectful attitude to guests, old people, kids, near and far relations.

The delicious aromatic meat was eaten with thin boiled pieces of pastry. Excellent addition to this dish was rich flavoured meat bouillon - sorpa, served in phials. Kumiss and tea were the last dishes of the meal.

Kazakhstan food - Besbarmak

Kazakhstan food - Kazi, Karta, Shuzhuk Kazakhstan food – Kuirdak

Today Kazakh meal is something different from the old one but still it is imbued with ancient laws of hospitability. On the contrary the hospitability is larger then ever for now because not only Kazakhs but people of various nations (Kazakhstan is a multinational country) have a meal around the dastarkhan: Russians, Tatars, Ukrainians, Uzbeks, Germans, Uigurs, Koreans and more. All these nations made their contribution on Kazakhs cookery.

Kazakhstan cuisine includes not only traditional national Kazakhstan dishes but the best dishes of Uzbek, Russian, Tatar, Korean and other cookeries. That’s why Kazakh cuisine saving its national characteristic features has some international features.The assortment of food groceries was changed slightly. During its long history Kazakhstan people gathered a huge experience in cooking dishes from meat and milk. And modern times filled it with a large range of vegetables, fruit, fish, sea stuff, baked, flour dishes and confectionery.

Kazakhstan food - Baursaki

Kazakhstan food - Sorpa and Baursaki

Kazakhstan food – Lagman

But still the most popular Kazakhstan national foodstuff is meat. From olden times Kazakh cookery was special due to its original technology. Some features of Kazakh people living left a mark on Kazakh style of food cooking. The traditional national Kazakhstan cookery is based on boiling. Exactly boiling helps to cook meat with a lot of delicate tastes, gives it softness and aroma.

Kazakh people placed high emphasis on long-term storage of foodstuff. A huge part of meat was prepared for future use being salted, dried. Delicatessen was cooked mainly from horse meat - kazi, shuzhuk, zhal, zhaya, karta and others.

Milk and milk products were widely spread. The preference was for the sour milk products because it was easier to save it during nomadic life. Bread was usually made like cookies. The most popular baked dish is baursaki.

The ancient plates and dishes were made from leather, wood, ceramics. Every family had cast-iron cauldron (kazan) for cooking. The tea was boiled in cast-iron jugs, later in samovars.

Kazakhstan food - Palau Kazakhstan food - Manti Kazakhstan food - Samsa

Kazakhstan food - Chak-Chak

V) Home task

Your home task is read the text and translate.

The lesson is over.

You may be free.

Good bye!