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Eating and Food Slide 2 Hungarian breakfast tea/milk/cocoa cold cuts with a slice of bread butter/jam/honey cheese vegetables Slide 3 Hungarian lunch Soups: meat vegetable pea bean fruit chicken fish goulash Slide 4 The second course tomato sauce vegetable dish made from green peas stuffed cabbage stuffed peppers meat stew mixed grill rakott krumplipapriks krumplitrgombc Slide 5 The third course Traditional desserts: dobos cake doughnutstrudelbundt cake poppy seed and nut rolls Gundel pancake somli galuska Slide 6 Specialities from Hungary krztt a spicy spread made from cottage cheese mixed with sweet pepper and garlic rizi-bizi white rice mixed with green peas, served as garnish tarhonya big pasta grain, served as garnish lecs mixed vegetable stew winter salami salami made from spiced meat, cold smoked and dry ripened lngos fried bread dough Tr Rudi chocolate bar filled with cottage cheese Slide 7 Hungarian drinks Tokaji white dessert wine Villnyi red wine Egri Bikavr Bulls Blood, dark, full- bodied red wine Unicum herbal, bitter liquor Plinka a range of fruit brandies Slide 8 Unhealthy nourishment more food than necessary double calorie intake a lot of carbo-hydrates lots of fruitslots of vegetableslots of grains Slide 9 Vegetarianism Vegetarians: - exclude meat and all types of animal origin or - only eat lean meat or fish Disadvantages: - expensive - not provide the necessary proteins and vitamins - less delicious Slide 10 British eating habits beginning the day with a cup of tea or coffee English tea: - bitterer than a normal tea - its drunk with milk and sugar Slide 11 British breakfast Full English breakfast: - bacon - fried eggs - fried tomatoes - fried mushrooms - sausages - fried beans - fried bread - butter/jam Slide 12 British breakfast Kipper for breakfast: has been split from tail to head, gutted, salted and cold smoked Slide 13 British elevenses Elevenses: a cup of tea and some biscuits Brunch: a combination meal, which is eatan for breakfast and lunch at weekends Slide 14 British lunch Lunch: a warm dish and a dessert, or just ham and cheese sandwiches and some fruit Slide 15 Afternoon Tea Afternoon Tea: - between 4pm and 5pm - thin slices of bread - butter - cheese/fish/ham/meat paste - perhaps some vegetables - jam/tarts/cakes Slide 16 British dinner Dinner: - the main meal - at around 7pm - 3 or 4 courses - soup - fish and chips/meat with vegetables - meat puddings/meat pies - fruit salad/pie/custard/ice cream Slide 17 Traditional English Food Roast beef and Yorkshire pudding: usually eaten as lunch on Sundays Yorkshire pudding : - is eaten as part of the main course - made from flour, eggs and milk Roast lamb with vegetables: also served on Sundays Vegetables: - carrots - brussel sprouts - roast potatoes Slide 18 Traditional English Food Fish and chips: - Englands traditional take-away food - contains fried fish and fried potatoes Toad-in-the-Hole: similar to Yorkshire pudding but with sausages places in the batter before cooking Ploughmans lunch: - served in pubs - contains a piece of cheese, a bit of pickle, pickled onion, a chunk of bread Slide 19 Traditional English Food Shepherds pie Gammon Steak with eggLancashire Hotpot Pie and Mash with parsley liquor Bangers and MashBlack pudding Slide 20 Vocabulary cold cuts felvgott garnish kret vegetable dish fzelk stuffed cabbage tlttt kposzta stew ragu meat stew prklt mixed grill rostlyos, pecsenye dumpling - gombc cottage cheese tr stewed fruit kompt sponge cake pisktatszta doughnut fnk strudel rtes bundt cake - kuglf poppy seed mk raisin mazsola whipped cream tejsznhab spread kenyrre kenhet massza cold smoked hidegen fstlt dry ripened szrazon rlelt dough tszta nourishment - tpllkozs intake felvtel, felvett anyag carbo-hydrate sznhidrt junk food mkaja to exclude kizr substantial kiad, tpll kipper szott s fstlt hering to gut kibelez brunch villsreggeli snack knny tkezs brussel sprout - kelbimb on the premises helysznen, helyben batter - tszta