Traditional Cuisine Winter Preparations

Transcription

1 Traditional Cuisine Winter Preparations

2

3

4 Haydar Aliyev Primary School is one of the most hardworking schools.

5 We are Sportspeople. Last year our handball team has been the champion of Turkey.

6 We are Enviromentalist. We won the green flag award.it is given to the schools which protects and develop ideas about the enviroment.

7 We are artists. We have got several folk dance groups and several art exhibitions.

8 We are hygienic. We have won the prize White Flag. It is given to the most hygienic schools.

9 Then, we felt the lack of European Perspective. We started to work on a comenius project.

10 We started with the famous Turkish proverb Eating and conversing are the spices of life. So we decided to converse about food. And the idea Traditional Cuisine Winter Preparations occured.

11 Traditional Turkish Cuisine Turkish cuisine is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, Middle Eastern and Balkan cuisines. Turkish cuisine is not homogeneous. Aside from common Turkish specialities that can be found throughout the country, there are also many region-specific specialities.

12 In the traditional cuisine, the need of preserving food for winter caused the creation of many methods and recipies. Which differ according to region, geograpy, climate and social structure. These methods and recipies continued until today.in modern Turkey still some are used. The modern methods and technology combined with the traditional way. The preparation and presentation of meals become art in itself.

13 Our Project Traditional Cuisine (Winter preparations) is a multilateral Comenius partnership. 5 partner schools involved in the project Turkey, Slovenia, England, Italy and Poland and is planned to take place between

14 By this project we are aiming to build a European citizenship idea, to create an interaction to avoid prejudice between countries to improve the teachers and pupils language skills self-esteem esteem to promote new ideas and democratic way of thinking to raise creativity and innovation as key competence for personal, social, cultural development

15 In order to manage these targets: We are going to communicate with each other; share our cultures; share knowledge about our countries traditions, geography, literature and daily life. So we are going to start examining the modern and traditional winter preparation and preservation methods.

16

17 While trying to answer these questions: teachers and students will use foreign language, communicate with another student from another country, learn about his / her and another country, develop self esteem, create products and sell these products, learn to do group work, develop computer skills, see the life in other countries.

18

19 Turkey lies between Europe and Asia. She has seven regions

20 We have four mains climates. The crops vary according to these climates.

21 It is a tradition to prepare food and beverage for winter. This preparation depends on the climate and crop of the region.

22 Different techniques are used in preparing food for winter. Drying, cooking, curing are the most often used methods.

23 Peppers, aubergines, tomatoes, apples, plums and mulberries are dried in order to be used in food and desserts for the winter.

24

25 Pastes made of either pepper or tomato are made by boiling. These pastes are left in the sun during the summer to acquire a thick consistency.

26 Pickles, which are prepared by mixing water, salt and vinegar, are commonly consumed with meals in the winter.

27

28

29 Tarhana is the essence of a soup composed of flour, wheat, yogurt and various vegetables, and is prepared nearly everywhere in Turkey, although it may differ slightly from region to region. Tarhana, which is generally prepared at the end of the summer, is consumed all winter long.

30

31

32 Jams and syrups are important in food preparation for the winter. Jam varieties: Ginger, longworth, pear, orange, red currant, apple, damson and plum prunes, tangerine, papaya, quince, maraschino, fig, walnut, cornelian, mulberry, jujube, grape, medlar, rose, apricot, hyacinth and bergamot.

33

34

35

36 Molasses including grape, mulberry and apple have become less popular recently. Various jams are produced by adding apple, quince and pear to the molasses. Other desserts can be obtained by adding walnut or pine nut starch to the molasses.

37

38 Preparing food that includes meat and fish for the winter continues in some regions. Meat is cooked with only salt being added, and then allowed to cool. This prepared meat is used in the winter. As well as sausages and pastrami, some bones and fish are also dried for use in winter.

39

40

41