Презентация на тему австралийская кухня

a strong influence from the Chinese, Japanese and Italian

cuisines. This is due to the large number of immigrants arriving in Australia.

that are not found in Europe or Asia, so

she has every reason to be if not the first in the culinary arts, but the first in the diversity of products.

consists of vegetables, bread, eggs sausages, ham or one

hot dish.
Lunch is also resembles English: steak with potatoes and onions, pate of meat or a salad with mayonnaise, decorated with "Chester". However, Australians can be content sandwiches.
Dinner consists of soup or appetizer, a meat or fish dish and a dessert.

little lamb.
Mussels are almost not used in Australian cuisine,

but it is widely used lobster and oysters.
In addition to vegetables, Australians eat tropical fruits, such as taro, papaya, bananas, pineapples.

native species such as shpeper (tastes like pike perch),

barracuda - with a pretty tough meat.

Interesting the Australian method to fry fish: on the embers put a thick layer of grass, than fish, then again a layer of grass and cover it hot coals.

milk, fruit water, beer. Soft drinks are prepared from

fruit juice with lemon, mint leaves and ginger. Very popular milk shakes and ice cream.
Australia has quite good wines. Australian wines are made from cultured French, Spanish, Portuguese grape varieties.

France, Australia can be divided into several regions, each

known for its dishes: the cream of the Royal Island, Sydney oysters, mango from Bow, Coffin Bay scallops, salmon from Tasmania.

and food natives, called «bush tucker» (cooked over charcoal).

This flat cake "dumper" - a mixture of water and flour, «tea pot» (tea, boiled in marching pot).

It should try one of the most interesting dishes, called "Soup of Anaboroo, Mango and Burrawong", consisting of three components: a bull roast on elastic grid entirely, tropical mango, and burravon - local nut.

has prepared a special "yeast extract", nutritious and tasty.

He mixed the extract with other ingredients: celery, onion and salt. Turned a thick dark mass that can spread on bread, and use as a ready meal.
During World War II, vegemit was mandatory in ration Australians and soon proved to be so popular that it became scarce.

dishes such as kangaroo in sauce of quandong -

fruit, which is called "dessert peach ", lips shark, fingerlings eels, blue crabs and fresh oysters, meat crocodile and opossum.

sponge cake circumfused chocolate fondant and sprinkled coconut shaving.
Initially

Lamington made of biscuit dough with stuffing of strawberries or raspberries.

bulls, lambs, cheese.
What is happening in Australia at the

present time, many rightly called a culinary revolution.
Therefore Australian cuisine is one of the reasons to visit the "fifth continent".

State College of Professional
Technologies, Management and Service

.
2013