Transcript Our profession and secrets of Greek cuisine

Our profession and secrets
of Greek cuisine
«Better unborn than untaught».
English language is a true global and international language,
which connects, not only people from different countries, but
people with different professions together.
Our world is rapidly changing.This is what we see around us. So in our
time of modern globalizing we should be prepared, for new standards in
our profession, not only in competitions with each other but in team
work with people of different countries.
In this situation English could help us in breaking borders of
misunderstanding.
I want to tell you a story about my profession cook!
А cook - is a person who cooks food in catering establishments.
That profession is very creative and unusual. Cook is sometimes called as a real
magician, who can cook a masterpiece of a taste course from a very usual
products.
Chefs - is an ancient profession. as soon as cavemen tamed a fire and
began to roast meat on a fire, very fast they found out whose
mammoth turns out to be tastier and juicier, and began to trust this
important mission only to that person.
thus the first chef-cook was born.
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In fact food is basis of life, energy source. Without food life is
unthinkable. Competent cook knows that eating only high grade ,
when food contains all nutritives in a rational and necessary quantity.
Secrets of Greek cuisine
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Greece is the southernmost country in the Balkan Peninsula, the
region that includes Albania, Macedonia, and Bulgaria to the north. It
has a total area of 131,940 square kilometers (50,942 square miles).
About a fifth of the area is composed of more than 1,400 islands in
the Ionian and Aegean seas. About four-fifths of Greece is
mountainous, including most of the islands.
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Greek cooking traditions date back thousands of years. Greeks today
eat some of the same dishes their ancestors did in ancient times.
These include dolmades (stuffed grape leaves) and many of the same
fruits, vegetables, and grain products. A Greek, Archestratus, is thought
to have written the first cookbook in 350 B.C.
FOODS OF THE GREEKS
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Fresh fruits and vegetables play a large role in the Greek diet. With
its long coastline, Greece also relies heavily on fish and seafood.
Meat tends to play a less important role. It is often used as an
ingredient in vegetable dishes instead of as a main dish. The islands
and coastal areas of Greece favor lighter dishes that feature
vegetables or seafood. In contrast, the inland regions use more
meat and cheese in their cooking.
Soup recipe
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Avgolemono (Egg-Lemon Soup)
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Ingredients
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8 cups (4 cans) chicken broth
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1 cup uncooked rice
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3 eggs
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3 Tablespoons lemon juice
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2 Tablespoons salt, or to taste
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Procedure
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In a large pot, bring broth to a boil over medium to high heat and add salt.
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Add rice, cover, and simmer on low heat for 20 minutes. Remove from heat.
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In a mixing bowl, beat eggs well. Add lemon juice to eggs while stirring constantly.
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Slowly pour 1½ cups of hot chicken broth into egg-lemon mixture, stirring constantly.
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Add egg mixture to rest of broth-rice mixture. Continue to stir. Heat on low heat
without boiling.
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Serve with toasted pita bread.
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The Greeks eat bread, grains, potatoes, rice, and pasta nearly every day. Staples
of the Greek diet include olives (and olive oil), eggplant, cucumbers, tomatoes,
spinach, lentils, and other types of beans, lemons, nuts, honey, yogurt, feta
cheese, eggs, fish, chicken, and lamb. The following are some of the most famous
Greek dishes: dolmades, (stuffed grape leaves); an egg and lemon soup called
avgolemono ; meat, spinach, and cheese pies; moussaka (a meat and eggplant
dish); souvlaki (lamb on a skewer); and baklava (nut-and-honey pastry wrapped
in layers of thin dough called phyllo ). The national beverage of Greece is strong
Turkish coffee, which is served in small cups. Other beverages include ouzo , an
alcoholic drink flavored with anise, and a popular wine called retsina.
Easter Menu
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Greece is a mostly Orthodox Christian country, and many Greeks observe the
church's fast days. On these days, they eat either no meat or no food at all. There
are strict dietary rules for Lent and Holy Week (the week before Easter). During
Holy Week and on Wednesdays and Fridays in Lent, meat, fish, eggs, and dairy
products are forbidden.
Easter Menu
Roast lamb seasoned with herbs
Mayeritsa (Easter soup with lamb meat and bones and vegetables)
Lambropsoma (Easter bread)
Rice or orzo (a rice-shaped pasta)
Salad
Baklava
Greece has an abundance of native herbs, including thyme, basil,
oregano, rosemary, and sage, and fruits, such as nectarines, oranges,
peaches, and apples. Many Greek villagers farm, and herd sheep or
goats for a living. Fish (providing protein) and other seafood are
plentiful, as four seas surround the peninsula of Greece.