מהי הסיבה לכך שאוכל רחוב נחשב לפופולרי בכל רחבי העולם?

מוגש רק במסעדות יוקרה

Street food. new vocabulary: Food Traditional / Tradition Dishes Popular Beef Stove Delicious Bowl Snack Proud Fried / Fries/ fry Serve/served / service Market

The following days are a jumble of gunfire, digging, gobbled food, soldiers running in and out of the forest in small groups, distant explosions, stray shells, bandaged heads and unexpected lulls. On the very first day, before dawn, I am ordered into one of the newly dug trenches. I huddle there, squeezing my magic buttons and singing songs to the dog. When the fighting stops, the dog disappears, but a new companion takes his place. A strange little soldier crawls along the trench toward me. ‘Private Sasha!’ he cries. ‘I’ve been looking for you all day long!’ He’s old, like a grandfather, a dedushka. He has a black patch over one eye, a tape measure around his neck and a row of pins threaded into his sleeve. Hanging from his belt is the most enormous pair of scissors I have ever seen and I wonder if he uses them as a weapon. He doesn’t tell me his name, so in my head he becomes Dedushka. Dedushka squats, cups his hand to his ear, peers over the top of the trench and smiles. ‘It’s safe to be upright . . . for now.’ He helps me to my feet, dusts me off and commands me to stand as tall and straight as I can. Then he measures me. Everything from head to toe – even my toes! He writes numbers in a little notebook, strings his tape measure back around his neck, salutes and hurries away. It’s all very strange, and I wonder if Dedushka has been bumped on the head during the battle and is now a little bit muddled. I should have given him a hug before he left. I chase after him but stop when I’m hit by a shovelful of flying dirt. Sleepy Bear is digging a cave! ‘Are you going to hibernate?’ I ask. Sleepy Bear chuckles. ‘No, although that would be wonderful! I could do with a lo-o-o-ong sleep.’ He sighs and closes his eyes. He doesn’t open them again and I realise that he has gone to sleep. Standing up! I shake his arm, and he opens his eyes and keeps talking. ‘No, I’m not hibernating. I’m digging a little nook where I can sleep and eat. I’ll hang up my raincape as a door that can open and close so it feels just like a real home . . . except for the lice . . . and the bad smells . . . and the bombs that make the walls shake and crumble.’ He points further along the trench to where other soldiers are digging. ‘We’re all making little houses in the ground.’ ‘Like rabbits and moles,’ I say. Sleepy Bear chuckles. ‘Yes! And soldiers who need to hide from German bullets and bombs.’ He stops digging to roll a cigarette. ‘Should I be making a house?’ I ask. ‘I want to hide from German bullets and bombs, too.’ Sleepy Bear flops to the ground, lights his cigarette, closes his eyes and takes a deep puff. I wait for him to answer, but, instead, he begins to snore! I poke him in the side. He snorts and he murmurs, ‘I think someone has already built you a house, Sasha. Keep going along this beautiful village street and you are sure to find it.’ He falls asleep once more. I kiss his dusty cheek and whisper, ‘Thank you, Sleepy Bear.’ A little way along, I see Cook in a cloud of smoke. He has lit a fire, right here in the middle of the trench, and is stirring a cauldron full of kasha. He squats as he stirs. ‘What are you doing?’ I ask. ‘Cooking supper, of course!’ he cries. ‘But why are you doing it here?’ Cook points his spoon at the ground above the trenches. ‘Because if I do it up there, my pot will be filled with holes from German bullets and all of the kasha will leak out onto the ground. It’s bad enough that our supplies can’t get through German lines and there’s nothing to cook but buckwheat for kasha. But if we lost the kasha, too . . .’ ‘Hungry soldiers,’ I say. Cook nods. ‘And grumpy!’ ‘Like Boris!’ I gasp. ‘Even worse,’ warns Cook. I picture the kasha pot full of bullet holes. And then I realise that if the kasha pot were full of holes, then Cook would be, too. I wrap my arms around Cook’s neck and say, ‘I think this is a very good place for cooking our supper.’ I kiss his smoky cheek and run along. At the end of the trench, I find the biggest hole of all. It’s wide and deep and as busy as a beehive in a blossom tree. Above, a group of soldiers is rolling logs into place for a roof, while below, typewriters rattle and pencils scratch and papers flutter and voices crackle out of five different radios. Their words tangle together to tell a strange wartime fairy tale about German guns and a loving father called Stalin and a Red Army regiment that is lost in the deep, dark forest and a wicked beast called Hitler and a delivery of vegetables that was hit by a bomb and blown into a million tiny pieces too small even to make soup. In the middle of it all, wrestling with a rumpled map, his rifle still slung over his shoulder, is Major Scruff. ‘Major Scruff!’ I run and jump into his arms. ‘Is this our new home?’ ‘Yes, Sasha. I suppose it is.’ ‘Is it safe from German bullets and bombs?’ I ask. He stares at me. ‘Were you scared in the trenches today, Sasha?’ ‘No,’ I reply. ‘I had magic buttons and a dog and some songs to sing. Were you scared in the forest, Major Scruff?’ ‘Yes,’ he says. ‘Poor Major Scruff!’ I press my hand against his cheek. The dark, rough stubble is grubby with grit and his eyelids are taking a long time to open after every blink. ‘You need a shave and a nap!’ I scold. He chuckles. ‘I am too tired to shave and too busy to nap.’ I scrunch my nose while I consider his problem. ‘I know!’ I cry. ‘You nap and I will shave your whiskers. That will be two jobs tumbled into one!’ And so that’s what we do. Major Scruff slumps into a chair and snoozes while I lather his face with soapy water and shave his whiskers. The soap suds travel from his face, up into his hair and down the front of his uniform, and I have to shave his jaw and chin three times because I keep missing bits, but I finally get it all done. I am just wiping his cheeks dry when the dog appears. He licks my hand, then stretches up and licks soap suds from Major Scruff’s ear. Major Scruff wakes with a start. He feels his newly shaved face and cries, ‘Wonderful, Sasha! I feel smooth, clean, rested and ready for action.’ He ruffles my hair. ‘We must do this again tomorrow. Although next time, you might wake me with a gentle shake of the shoulder instead of licking my ear.’

Make a multiple choice quiz for my year 8 science students based on the science in this transcript from a video: 3°C 0:04 It can be the difference between snow and sleet 0:08 Wearing a jacket or not 0:11 In your day-to-day life, it may not seem significant 0:15 But 3°C of global warming would be catastrophic 0:20 Heatwaves, droughts, extreme precipitation, even fire 0:25 3°C of warming is really disastrous 0:28 The scary thing is, the world is well on its way there 0:32 Since the industrial revolution, the Earth has warmed between 1.1°C and 1.3°C 0:40 This is a problem that babies you pass in the street will have to live with 0:46 Children born today... 0:47 ...are up to seven times more likely to face extreme weather than their grandparents 0:52 If global temperatures do rise by 3°C... 0:55 ...what would their world look like? Climate change is already having devastating effects 1:03 Rising sea levels 1:05 Desertification 1:07 Hollywood has always enjoyed imagining the end of the world 1:11 While blockbusters like this are clearly fiction... 1:14 ...this film will show the scenario we all face... 1:17 ...unless more drastic measures are taken to stop burning fossil fuels 1:30 In some parts of the world the effects of inaction are already clear 1:35 The slums of Bangladesh’s capital are filling up with climate migrants 1:41 Minara comes from Bhola District, an area in southern Bangladesh 1:46 There, like many other parts of the country... 1:49 ...rivers swollen by heavier rain and melting Himalayan glaciers... 1:53 ...are washing away people’s homes 1:56 Many, like her, have lost everything 2:00 Our home in Bhola had endless amounts of land 2:03 There was lots of space for farming, we had a spacious house 2:08 There were different types of fruits, vegetation and trees growing at home 2:12 We used to eat the fruit from our own trees 2:18 I can’t eat them now because they don't exist anymore 2:21 Since the river flooded for the third time, I had to flee to Dhaka 2:26 Life was much better back home 2:29 It was unbearable to live through, truly intolerable 2:33 We didn’t have the time to save anything at all 2:38 1.1°C to 1.3°C of global warming has already transformed Minara’s life 2:45 It’s one of the reasons why so many migrants like her... 2:47 ...are moving to the city each year... 2:50 ...nearly 400,000 according to the last estimate 2:53 And climate models show there could be much worse to come How climate modelling works 3:02 Climate scientist Joeri Rogelj... 3:04 ...has spent the last ten years modelling future climate scenarios... 3:08 ...for the United Nations 3:10 The models we use to carry out this exercise... 3:13 ...really represent the state of the art... 3:15 ...of our current knowledge of climate change and where we are heading 3:19 Joeri’s projections use data collected by hundreds of scientists around the world 3:26 Here this is the 3°C level... 3:28 ...and so there is at least a one-in-four chance that under current policies... 3:32 ...we would hit 3°C by the end of the century 3:36 This is just one of the scenarios Joeri looks at 3:40 Another one imagines that all policy promises are kept 3:44 The most optimistic assumes that all promises have been kept... 3:47 ...and net-zero targets are met 3:50 Where our best estimate ends up around 2°C at the end of the century... 3:54 ...there is still a one-in-20 chance that we end up with 3°C instead 3:59 One would not be entering a plane if there is a one-in-20 chance... 4:03 ...that the plane will crash Nowhere is safe from global warming 4:07 A rise of 3°C would affect everyone 4:10 Even wealthy cities in rich countries wouldn’t be immune to the consequences 4:15 European capitals like Paris and Berlin... 4:18 ...would bake under more extreme heatwaves 4:22 Frequent storm-surges in New York could turn parts of the city desolate 4:27 In many ways, cities magnify, intensify climate events 4:33 Cities are hotter than the places around them... 4:36 ...they tend to be more vulnerable to flooding 4:39 And you can get a really bad event in a city in a way that you can’t in the countryside 4:46 And because of their denser populations... 4:49 ...disasters in a city affect far more people 4:52 Some cities might be badly prepared for the changes coming 4:56 But they have the means to adapt 4:59 Cities tend to be wealthier than surrounding places 5:03 They have a lot of amenities 5:05 A city that has taken seriously the risks of a 3°C world... 5:08 …wouldn’t necessarily be a worse place to be in a 3°C world 5:12 But a city that hasn’t prepared for these sort of eventualities... 5:16 ...that might be a really nasty place The impact of prolonged droughts 5:20 So far, many developed cities have got off lightly... 5:24 ...but some rural parts of the world are suffering disproportionately 5:29 Smallholders—small-scale farmers—are particularly vulnerable to climate change 5:35 And there are over 600 million around the world 5:38 Smallholders with farms under two hectares... 5:40 ...produce around a third of the global food supply 5:46 Central America’s “Dry Corridor”... 5:48 ...supports a mix of smallholdings and medium-sized farms 5:53 Sandwiched between the Pacific Ocean and the Caribbean Sea... 5:56 ...the area is prone to droughts 6:08 Israel Ramírez Rivera is a smallholder in Guatemala 6:12 Here, climate change is making the dry seasons longer, and more severe 6:18 This is the biggest ear of maize that this plot could deliver 6:23 He depends on his crops of corn and beans 6:26 But they’re getting harder to grow 6:30 The surrounding mountains... 6:32 ...used to provide us with native food... 6:38 ...and now that isn’t an option anymore... 6:41 ...due to climate change and its effects 6:46 Nearly two-thirds of the smallholders in the Dry Corridor now live in poverty 6:52 The impact of all of this for us... 6:59 ...malnutrition among children 7:03 We’ve lost a few 7:07 For my crops especially, the midsummer heat is harder than before 7:16 The plant dries up and can’t provide us... 7:19 ...with the necessary food provision 7:24 Severe droughts in Central America... 7:26 ...are now four times more likely than they were last century 7:30 Many families from here have gone to the States 7:37 The economic despair and debts... 7:44 ...have pushed many people from this community to do this journey 7:53 Migration from Guatemala to the United States has quadrupled since 1990 7:59 Not all of this has been due to climate change 8:02 But longer droughts would force even more to move 8:05 In a 3°C world, annual rainfall in this region... 8:09 ...could drop by up to 14% 8:12 At 3°C, over a quarter of the world’s population... 8:16 ...could endure extreme droughts for at least a month of the year 8:19 Northern Africa could see droughts that last for years at a time Rising sea levels, storm surges and flooding 8:24 But for some, too much water will be the problem 8:29 10% of the world’s population lives on a coastline... 8:32 ...that’s less than 10 metres above sea level 8:35 For these coastal inhabitants, a 3°C world would spell disaster 8:40 By 2100, global sea levels could have climbed by half a metre from 2005 levels 8:46 Low-lying cities like Lagos would be especially vulnerable... 8:49 ...with up to up to a third of the population displaced 8:54 And in Fiji, rising waters are already upending lives 9:04 You can see the graveyard there, it’s all under water now... 9:08 ...due to this rising sea level and climate change 9:15 The village of Togoru in Fiji is being swallowed by the sea 9:19 Barney Dunn, the village headman, has seen over half the village disappear 9:24 Relatives’ houses have been abandoned, and family graves are now under water 9:29 We have been asked by the government to relocate... 9:32 ...but no one wants to relocate... 9:34 ...because we have our great-great-grandparents down there in the sea 9:39 This is the place we’ve been brought up in 9:41 ...it’s not easy to leave 9:44 Past attempts to build a seawall haven’t worked 9:48 But Barney sees building a new one as the village’s only hope 9:52 If they do that, maybe we can save whatever is left 9:56 But if we don’t have the seawall, then it will be keep eroding and time will come... 10:01 ...maybe in ten,15 years, Togoru will be all eroded 10:05 Rising seas also mean storms cause more floods 10:11 And many more countries could suffer 10:14 The Philippines and Myanmar are just two countries... 10:17 ...that will also see an increase in storm surges in a 3°C world 10:21 To escape, many will move… 10:24 …often, to urban areas Extreme heat and wet-bulb temperatures 10:27 Half the world’s population already lives in cities... 10:31 ...almost a third in slums 10:36 For them, a 3°C world could be deadly 10:40 Minara has moved to Dhaka to escape the impact of climate change 10:44 But life could get even worse for her 10:47 I’m struggling a lot nowadays 10:49 The heat during the day is unbearable 10:52 Even late at night it doesn’t cool down 10:57 The heat is getting more intense every day 10:59 I mean, it’s going to get much worse 11:03 I can barely survive it now, how will I live through it in the future? 11:08 Dhaka is getting hotter 11:11 In the last 20 years the average daytime temperature... 11:13 ...has crept up by nearly half a degree 11:17 Days that approach 40°C are now being reported 11:20 And high so-called wet-bulb temperatures are on the rise 11:26 A wet-bulb temperature is a measure of heat and humidity 11:30 Humans cool themselves by sweating… 11:32 But in these conditions, when relative humidity is near 100%... 11:36 ...sweat doesn’t evaporate well 11:38 So people can’t cool down… 11:41 ...even if given unlimited shade and water 11:45 At a high wet-bulb temperature, the body can’t lose heat... 11:49 ...and so it gets hotter and hotter... 11:51 ...and the body is designed to work at a given temperature 11:53 And if it gets too hot inside, you will die 11:58 The human limit for wet-bulb temperatures is 35°C... 12:02 ...around skin temperature 12:04 Dhaka will have a much higher chance... 12:05 ...of reaching dangerous wet-bulb temperatures... 12:07 ...if global warming reaches 3°C 12:12 You can’t really adapt to that 12:14 You have to get out. If the temperature is so high that you can’t work... 12:20 ...can’t do hard manual labour outside for significant parts of the year... 12:25 ...then many places will become functionally no longer part of the economy 12:33 Jacobabad in Pakistan, and Ras al Khaimah, in the United Arab Emirates... 12:37 ...have already recorded deadly wet-bulb temperatures 12:40 More of the tropics and the Persian Gulf... 12:43 ...as well as parts of Mexico and the south-eastern United States... 12:47 ...could all get to this threshold by the end of the century 12:50 Climate modelling might show us the weather Increased migration and conflict 12:52 But it doesn’t show us its other effects on society 12:56 Established migration patterns could change 12:59 Climate disasters may exacerbate reasons people cross borders 13:03 Within countries, more people will move to cities 13:07 In a 3°C world, tens of millions of people a year... 13:10 ...could be displaced by disasters made worse by climate change 13:15 When people are displaced by climate... 13:18 …they may well go to cities... 13:19 ...because cities are the places that attract people from the countryside already 13:25 A lot of people who can get to the developed world... 13:28 ...not least because the developed world tends to be less hot, will give that a go 13:35 As migration around the world increases... 13:38 ...there could be more competition for fewer resources 13:42 Water—already a highly contested resource—will be a focal point 13:47 Turkey’s new Ilisu dam has reduced the flow of water into Iraq 13:53 China lays claim to rivers vital to India and Pakistan 13:57 The prospect of a water-conflict makes people very uneasy 14:03 How national tensions would exacerbate those sorts of reactions... 14:08 ...in a 3°C world... 14:09 ...is the sort of thing that no one should really want to find out 14:14 I think you’d have to be incredibly sanguine... 14:16 ...not to think that the sort of climate extremes that we talk about... 14:19 ...in a 3°C world wouldn’t lead some places... 14:22 ...to the brink of societal collapse 14:25 Those lucky enough to escape unrest... Adaptation and mitigation are crucial 14:28 ...would still have to adapt to a radically different world 14:32 People can adapt to climate change in all sorts of ways, one of the most obvious ones... 14:37 ...is air conditioning 14:39 But other ways to adapt at a local or regional level... 14:42 ...I mean, one of the most obvious is diversifying agriculture 14:47 There are physical things you can do, like seawalls 14:52 The fact that people can adapt and that adaptation will reduce suffering... 14:57 ...doesn’t mean that it will eliminate suffering 15:00 Suffering is built into this whole process of heating up the planet 15:06 Adaptation will only get the world so far 15:09 The best way to deal with a 3°C world... 15:12 ...is not to go to a 3°C world 15:14 And that’s why increasing efforts on mitigation are important 15:17 It’s why working towards negative emissions... 15:20 ...that could bring down the temperature after it peaks are important 15:25 Once you get to a 3°C world, you are in real bad global trouble 15:33 The scale of change needed... 15:35 ...and the slow progress of governments so far... 15:38 ...means 3°C of warming is uncomfortably likely unless more is done 15:44 Despite existing pledges, greenhouse-gas emissions... 15:48 ...are still set to rise by 16% from 2010 levels by 2030 15:54 The need to act has never been clearer 15:57 There’s still time to reduce emissions, so that a 3°C world remains fiction... 16:02 ...rather than becoming fact

La Isla de Pascua This 64-square mile island off Chile’s west coast goes by many names. Its English name is Easter Island, marking the day in 1722 when it was discovered by a European. In Spanish, it is called Isla de Pascua. The Rapa Nui, its first inhabitants, called it “The Navel of the World.” Experts do not agree on the history of Easter Island. It is unclear where the first people came from or when they arrived. Many people believe they came from neighboring Polynesia around AD 300. This culture built 900 enormous stone statues for which the island is famous. The statues are known as moai. Most of the moai are made of volcanic tuff. Tuff is a soft rock made from the ash that is forced out during a volcanic eruption. It is easier to carve than hard stones like marble, but it is not ideal for carving small details. The moai are considered megaliths (large stones that form prehistoric monuments). They stand up to 33 feet high when on their ceremonial platform (the average height is about 13 feet), and they weigh up to 82 tons. They usually have a trunk (body), inset arms, and an exaggerated head with angular edges. The head of each moai takes up about one-third of the total figure. It all shows that the people who created them could engineer monumental structures. Many moai stand with their backs to the sea. They watch the island like protective markers. Some low-relief carvings of religious deities were added to the backs of the moai at a later date. Experts are still trying to understand how they were carved and moved, and what they might mean. Chile took control of the island in 1888. At that time, its population was less than 200. The government used it for grazing livestock. Today, the mystery of Easter Island makes it a popular tourist spot. Valparaíso Valparaíso is a colorful blend of old and new traditions in Chile. This port city is an interesting example of daily life in Chile. Before the Panama Canal was opened in 1914, all ships traveling east to west had to pass all the way around South America. Valparaíso was ideally positioned as a stopping point in the Southern Pacific. Valparaíso has a long history of playing host to a large array of cultures and ideas. The city was known around the world as a place that embraced learning and new ideas. Pablo Neruda had a home in Valparaíso in the 1920s. After the Panama Canal was completed, shipping traffic declined significantly. Valparaíso was forgotten and fell upon hard times. In the 1990s, the government of Chile made an effort to revitalize the colorful port. Today it is a UNESCO (United Nations Educational, Scientific and Cultural Organization) World Heritage site. True to its history of embracing learning, it is also home to four universities. Tourists can visit the first stock exchange in Latin America. Valparaíso also has Chile’s first public library. Visitors stroll through cobblestone streets in the historic district. Here they can also view the city’s iconic colorful buildings. At night, music and street performers liven the experience. Try It Yourself Two Spanish words comprise the name of this city. Val means valley. Paraiso means paradise. The name Valparaíso means Paradise Valley. Can you recognize descriptive Spanish words in other Spanish place names? Start with names of places around you. Las Comidas Tradicionales To Chileans, nothing says home like pastel de choclo, a type of casserole made of beef and corn. The body of the casserole is flavorful. It contains beef, onions, raisins, and roasted chicken. It is topped off with a layer of creamed corn and then baked. Baking it brings out the sweetness in the corn, adding a contrast to the savory meat. The preferred type of corn is called choclo. This variety is grown in rugged conditions in the Andes. The kernels are large and hearty compared to other varieties. Another favorite dish in Chile is a type of meat stew called cazuela. Originally a native dish, it is now known as comfort food in Chile. Pork, beef, lamb, or chicken still on the bone is boiled in a traditional clay pot. To that, corn, potatoes, and other local vegetables are added. It is seasoned with onion and garlic. Pablo Rogat/Shutterstock When Chileans think about dessert, manjar is the first ingredient on their minds. It is a caramel sauce made from cooking milk, sugar, and vanilla. It is found in many desserts. It is used as filling in cakes, pies, and cookies. It is refrigerated to make puddings and custards. People even use it to sweeten their coffee.

How does a nomad child go to class every day, though? A new idea is the travelling school, a big ger which goes where the herders go in the warmer months. These are the months when nomad parents really need their children's help. Mongolia is developing. There are more jobs now, and new towns. The travelling school allows Mongolian nomads to keep their traditional lifestyle, but learn about the modern world, too. The nomads hope their children can be part of both. Most people nowadays live in cities and towns crowded with people in towering skyscrapers or blocks of flats and heavy traffic on the streets. There are schools, shopping centres, cinemas, theatres and restaurants. The life of a Mongolian nomad couldn't be more different. B A family's nearest neighbours are kilometres away and the only building is the ger, their traditional tent. But it is thanks to their animals that these nomads manage to survive. Their horses carry them and their equipment over long distances. Their cows, yaks, goats and sheep give them food, wool and leather. The herder goes where the animals go, moving to find new grass. It's a hard life. The nomads' skin is dark and tough from the sun and wind, and their eyes are narrow to protect them from the harsh winter. If it gets too cold, there isn't enough to eat and they lose many animals. Nomads are proud to be herders and proud to live more freely than city people. They want their children to have an easier life, however, and try to send them to school.

STREET FOOD

A1 Dictation: Thursday 1-4-2021 (street food - spicy)

Here is the vocabulary I am teaching:I would not try Je n'essayerais pas because parce que I like J'aime are sont street food la cuisine de rue a food une nourriture to eat manger has a main ingredients les ingrédients principaux a drink une boisson I love J'adore without sans I would eat Je mangerais I prefer Je préfère with avec delicious délicieux to drink boire it looks ça a l'air at a food stand au stand de nourriture fries les frites I don't like Je n'aime pas at a food truck au camion-restaurant I would like Je voudrais to me that seems cela me semble disgusting dégoûtant I would not eat Je ne mangerais pas please s'il vous plaît brown sauce la sauce brune interesting (negatively) particulier I would not drink Je ne boirais pas I prefer to eat Je préfère manger I prefer to drink Je préfère boire I'm hungry J'ai faim in my opinion à mon avis I would drink Je boirais good bon is est cheese le fromage have ont I'm thirsty J'ai soif at a restaurant au restaurant I would try J'essayerais buckwheat very thin pancake like food une galette I don't like Je n'aime pas a meat une viande strawberries aux fraises the sauce la sauce the topping la garniture I prefer Je préfère sweet sucrée mushrooms aux champignons savory/salty salée chicken au poulet an other item une autre chose a vegetable une légume raspberries aux framboises hazelnut cream à la crème de noisette I love J'adore spinach aux épinards peaches aux pêches cheese au fromage I don't know Je ne sais pas ham au jambon thin pancake like food that has fillings une crêpe a fruit un fruit without sans I like J'aime cottage cheese au fromage cottage with avec banana à la banane chocolate au chocolat white chocolate au chocolat blanc

Durata: 2 ore Obiettivi della lezione: ✅ Comprendere l’importanza del menù nella ristorazione ✅ Analizzare i criteri per la creazione di un menù bilanciato ✅ Studiare le tipologie di menù ✅ Saper progettare un menù in base al contesto e al target PRIMA PARTE: TEORIA (50 minuti) 1. L’importanza del menù nella ristorazione Il menù è la “vetrina” del ristorante: definisce l’identità del locale Influenza la scelta del cliente e il successo economico dell’attività Deve rispettare la filosofia del ristorante (tradizionale, gourmet, etnico, fast casual, fine dining…) 2. Le tipologie di menù 🔹 Menù fisso → prezzo stabilito, piatti predefiniti (es. menù turistico) 🔹 Menù à la carte → ampia scelta, prezzi diversi per ogni portata 🔹 Menù degustazione → percorso gastronomico consigliato dallo chef 🔹 Menù stagionale → basato su ingredienti disponibili in una stagione 🔹 Menù dietetico o speciale → per esigenze alimentari (vegetariano, vegano, senza glutine, ipocalorico) 3. Criteri per la creazione di un menù equilibrato ✔ Equilibrio nutrizionale → bilanciamento tra proteine, carboidrati e verdure ✔ Varietà di sapori, colori e consistenze → alternare piatti leggeri e strutturati ✔ Stagionalità e territorialità → ingredienti freschi e locali ✔ Fattibilità tecnica → piatti realizzabili con attrezzature e personale disponibili ✔ Food cost e profitto → costi delle materie prime e margine di guadagno SECONDA PARTE: ESERCITAZIONE PRATICA (50 minuti) Attività 1: Analisi di menù esistenti (20 min) 📌 Gli studenti analizzano diversi menù di ristoranti reali, valutando: Struttura (numero di portate) Bilanciamento dei piatti Prezzi e target di clientela 🔹 Domande guida: Il menù è vario ed equilibrato? I prezzi sono coerenti con la qualità e il tipo di locale? Il menù è chiaro e leggibile? Attività 2: Creazione di un menù (30 min) 📌 Divisi in gruppi, gli studenti progettano un menù per un ristorante a scelta tra: Trattoria tradizionale Ristorante gourmet Pizzeria con proposte innovative Street food di alta qualità 🔹 Consegna: 4 portate (antipasto, primo, secondo, dessert) Nome dei piatti e breve descrizione Prezzo indicativo Giustificazione delle scelte 🎤 Presentazione finale: ogni gruppo presenta il proprio menù alla classe e ne discute le scelte. CONCLUSIONE (20 minuti) Revisione delle attività svolte Domande e chiarimenti Riflessione sull’importanza della progettazione di un buon menù

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