English cuisine. Meals in England include: breakfast, elevenses , brunch, lunch, afternoon tea, dinner, and supper. B reakfast.
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English cuisine Meals in England include: breakfast, elevenses, brunch, lunch, afternoon tea, dinner, and supper.
Breakfast • A traditional full English breakfast includes bacon (traditionally back bacon, less commonly streaky bacon), poached, fried or scrambled eggs, fried or grilled tomatoes, fried mushrooms, fried bread or toast with butter, sausages and black pudding, usually served with a mug of tea. It can even be a multi-course meal, with lighter breakfast ingredients such as fruit or cereal being eaten as a starter to the fry-up. As nearly everything is fried in this meal, it is commonly called a "fry-up". When an English breakfast is ordered to contain everything available it is often referred to as a Full English, or a Full Monty. Full English breakfasts are usually consumed in the home on non-working days, when there is enough time to prepare them, or at a hotel or cafe, They can also be enjoyed at lunchtime or as a late supper. Some eateries specialise in the "all day breakfast", and serve almost nothing else.
Afternoon tea • It is a widespread stereotype that the English "drop everything" for a teatime meal in the mid-afternoon. This is no longer the case in the workplace, and is rarer in the home than it once was. A formal teatime meal is now often an accompaniment to tourism, particularly in Devon and Cornwall, where comestibles may include scones with jam and clotted cream (together known as a cream tea). There are also fairy cakes, simple small sponge cakes which can be iced or eaten plain. Nationwide, assorted biscuits and sandwiches are eaten. Generally, however, the teatime meal has been replaced by snacking, or simply dispensed with.
The Sunday roast • The Sunday roast was once the most common feature of English cooking. It is traditionally eaten every Sunday. It includes roast potatoes accompanying a roasted joint of meat such as beef, lamb, pork, duck or chicken and assorted other vegetables, themselves generally boiled and served with a gravy or roasted with the meat in its juices, which are then used as or added to the gravy. Sauces and jellies are chosen depending on the type of meat: horseradish or various mustards for beef, mint sauce or redcurrant jelly for lamb, apple sauce for pork and cranberry sauce for turkey. Yorkshire pudding normally accompanies beef (although traditionally served in Yorkshire as a starter, from the days when meat was scarce so was served first as a "filler" ), sage and onion stuffing for pork and usually parsley stuffing for chicken. Gravy is made from giblets or the meat juices in the pan by adding water, stock or wine.
Dessert • Traditional desserts are generally served hot and are highly calorific. There are a number are variations on suet pudding, and "pudding" is the usual name for the dessert course in England. • Suet puddings include Jam Roly-Poly, and spotted dick. Summer pudding and bread and butter pudding are based on bread. Sponge cake is the basis of sticky toffee pudding and treacle sponge pudding. Crumbles such as rhubarb crumble have a crunchy topping over stewed fruit. Other traditional hot desserts include apple pie, treacle tart, Gypsy tart. Eton mess and trifle are served as cold desserts. • There is also an elaborate dried fruit based Christmas pudding, and the almond flavouredBakewell tart originating from the town of Bakewell. Banoffee pie now known internationally was invented by a Sussex restauranteur in the 1970s. • Traditionally, many desserts are accompanied by custard or cream, clotted or whipped.
Tea • Catherine of Braganza, Portuguese wife of Charles II, took the Portuguese habit of tea to Great Britain around 1660, subsequent to the introduction of coffee. Initially, its expense restricted it to wealthy consumers, but the price gradually dropped, until the 19th century, when tea became as widely consumed as it is today. • In Britain, tea is usually black tea served with milk (never cream; the cream of a "cream tea" is clotted cream served on top of scones first topped with strawberry jam, a tradition originating from Devon and Cornwall). Strong tea served with lots of milk and sometimes two teaspoons of sugar, usually in a mug, is commonly referred to in jest as builder's tea. A cup (or commonly a mug) of tea is something drunk often, with some people drinking six or more cups of tea a day. • Earl Grey tea is a distinctive variation flavoured with Bergamot. In recent years, tisanes and speciality teas have also become popular.
Coffee • Introduced in the 17th century, coffee quickly became highly popular by the 18th century. The coffee houses of London were important literary, commercial and political meeting-places, and in some cases paved the way for the great financial institutions of 19th Century London. • Coffee is now perhaps a little less popular than in continental Europe, but is still drunk by many in both its instant and percolated forms, often with milk (but rarely with cream). Italian coffee preparations such as espresso and cappuccino and modern American variants such as the frappuccino are increasingly popular, but generally purchased in restaurants or from specialist coffee shops rather than made in the home. White sugar is often added to individual cups of tea, or brown sugar to coffee, but never to the pot.
Other drinks • Hot chocolate and cocoa were promoted by temperance campaigners in the 19th century, and remain fairly popular. The major brands are manufactured by the Quaker-founded businesses such as Cadbury's. They are typically drunk late at night, as are Ovaltine and Horlicks. • Apple juice in its fresh pressed form, and varying stages of fermentation would be drunk, warmed and spiced in the winter time. Locally growing fruits and berry extract would also be used to flavour water with their juices. Roast dandelion root and the fresh leaves would be made into teas and tinctures and drunk for good health. Other tisanes such as rose-hip, raspberry leaf and nettle, amongst others, would also be drunk in this way.
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