•Katarzyna Grzesik•Gabriela Wójcik

QUESTIONS• 1.Your age:• a) 15- 20 years old • b) 40 – 50 years old• c) 65 – 75 years old• 2. What do you prefer: fast food or traditional

cuisine?• a) fast food, • b) traditional cuisine, • 3. Which meals do you eat most often?• a) pizza, chips and etc., • b) home-made dishes, • 4.If you eat out, where do you go?• a) MacDonald’s and KFC, • b) greasy spoon restaurant (which one?) • c) restaurant (which one?)• 5. Which dishes do you order most often?• - • - • 6. Give the example of a dish which you have

most often for a family dinner on Sunday• -• -Thank you for your cooperation!

• 1. Wie alt bist du?• 15-20 jahre • 40-50 jahre• 65-75 jahre• 2. Bevorzugst du Fast-food oder traditionelles

Essen?• Fast-food,• Traditionelles Essen • 3. Welche Spelsen isst du Am meisten?• a) Pizza, Pommes Frities, • b) Fleisch, Obst und gemie, • 4. W in Krakau isst du meistens?• a) MacDolald’s, KFC • b) Milchbar(welche) • c) Restaurant(welche) • 5. Wie viel Gängebestellst du meistens?• -• -• 6. Welche Speise isst du meistens Am Sonntag

zum Mittag • -• -Danke schön

ANSWERS

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question 2a

question 2b

question 3a

question 3b

question 4a

question 4b

question 4c

15-20 years

40-50 years

65-75years

DANIA NAJCZĘŚCIEJ ZAMAWIANE

1. dania mięsne

2. sałatki i surówki

3. placki ziemniaczane i po węgiersku

4. zapiekanka,hot-dog,hamburger,kebab

5.frytki

6. pizza, spagetti

7. pierogi ruskie

DANIE NAJCZĘSCIEJ SPOŻYWANE PODCZAS NIEDZIELNYCH OBIADÓW

1. rosół z mkaronem

2. kotlet panierowany+ziemniaki+sałatka

3. zupa pomidorowa

4.krem/zupa jerzynowa

• Traditional and regional food products are a specific and important part of farm tourism offer, because they create regional identity and cultural uniqueness.

FAVOURITE TOURISTS’ FAVOURITE TOURISTS’ DISHESDISHES

REGIONAL AND TRADITIONAL PRODUCTS AS THE TOP ATTRACTION OF FARM

TOURISM

• The recipe for „pierogi” is often a family secret passed down from generation to generation. Poles traditionally make „pierogi” for Christmas, but they also can be made for any special event. There's some work involved, but the outcome is rewarding! After „pierogi” have been boiled, they can be fried with butter and onions or served with sour cream. „Pierogi” can be filled with: cottage cheese, potatoes, cereals,

mushrooms, meat or fruit.

• „Kielbasa” comes from Polish word kiełbasa for a traditional Polish sausage. The word has become a commonly used North American term for different Eastern European kinds of sausages. Sausages in Poland are sold in two forms: raw and dried smoked. Dried smoked sausages are long lasting products, while raw ones can be served both ways: cold or cooked. Raw sausages are widely used in different traditional Polish dishes.

• When you visit traditional restaurants in our country, you can order delicious sweet Polish pancakes with curd cheese filling, Nalesniki z serem. The French equivalent sounds much fancier: Crêpes au fromage blanc, but the name doesn’t matter as long as they taste delicious! Pancakes filled with sweet curd cheese and and sprinkled with powder sugar are Poles’ favourite dish and they remind us of our childhood.

• „Oscypek” is smoked cheese made of salted sheep milk. It is produced exclusively in the Tatra Mountains region of Poland. „Oscypek” is a protected trade mark under the EU's Protected Designation of Origin Geographical Indication (what a long name!!!) It can be served cold and warm. It tastes just great on pizza!

• Polish soups are served hot. The most traditional and popular Polish soups are: tomato soup, red borsch (beetrot soup), white borsch, also called „żurek” (made from fermented rye flour), mushroom soup and mixed vegatables soup. Almost all foreign tourists find our soups delicious. You can eat different Polish soups with: pasta, rice, potatoes, dumplings, raw sausages, hard-boiled eggs or croquettes.

• „Bigos”,a hunters’ stew, has been a Polish speciality for centuries. Most purists believe it should be cooked about that long to taste right ! It consists of sauerkraut, onions and different kinds of venison.

• „Get rid of your black caldron and make bigos today!„ If you like stew on the sweeter side, Baruch (a cuisine expert) suggests, adding pitted dried prunes, diced green apples, and a dash of sugar to the simmering pot.

SMACZNEGO!!!

BON APPÉTIT!!!