Theme: Debates-What cuisine is more delicious: Azerbaijani cuisine or Ukrainian cuisine?

Aims: develop skills of dialogue speech;

  develop the ability to comparison, inference, synthesis, analysis, logic;

  develop the skills to express their attitude to the matter, to find out and discuss the opinions and attitudes of the interlocutor to that question.

Aims: develop skills of dialogue speech;

  develop the ability to comparison, inference, synthesis, analysis, logic;

  develop the skills to express their attitude to the matter, to find out and discuss the opinions and attitudes of the interlocutor to that question.

2) The main part. Debate Procedure

- Let me open the debate. The floor is given to the first speaker of Proposers. Time: 4 minutes.

1. Proposer 1

Good morning, Honorable Jury, Time-Keeper. Good morning, dear colleagues.

Let me introduce myself and my team. I am P1, the first speaker. The second speaker in our team is P2. And the third speaker is P3.

Azerbaijani cuisine is very tasty. Azerbaijani cuisine refers to the cooking styles and dishes with origins in the nation of Azerbaijan and prepared by Azerbaijani people around the world. Throughout the centuries, Azerbaijani cuisine has been influenced by the foods of different cultures, though at the same time, it remained distinctive and unique. Many foods that are indigenous to the country can now be seen in the cuisines of other cultures. For the Azerbaijanis, food is an important part of the country's culture and is deeply rooted in the history, traditions and values of the nation.

• Out of 11 climate zones known in the world, the Azerbaijani climate has nine.[1] This contributes to the fertility of the land, which in its turn results in the richness of the country’s cuisine. It is famous for an abundance of vegetables and greens used seasonally in the dishes. Fresh herbs, including mint, coriander, dill, basil, parsley, tarragon, leek, chive, thyme, marjoram, green onion, and watercress are very popular and often accompany main dishes. The Caspian Sea is home to many edible species of fish, including the sturgeon, Caspian salmon, kutum, sardines, grey mullet, and others. Black caviar from the Caspian Sea is one of Azerbaijan’s best known delicacies well sought after in other parts of the world, including former Soviet countries.
• The main course of Azerbaijani cuisine are over 30 kinds of soups, including those prepared from plain yoghurt. One of the most reputed dishes of Azerbaijani cuisine, however, is plov from saffron-covered rice, served with various herbs and greens, a combination totally distinctive from Uzbek plovs. Azerbaijani cuisine includes more than 40 different plov recipes. Other second courses include a wide variety of kebabs and shashlik, including lamb, beef, chicken, and fish (baliq) kebabs. Sturgeon, a common fish, is normally skewered and grilled as a shashlik, being served with a tart pomegranate sauce called narsharab. Dried fruits and walnuts are used in many dishes. The traditional condiments are salt, black pepper, sumac, and especially saffron, which is grown domestically on the Absheron Peninsula.

Black tea is the national beverage, and is drunk after food is eaten. It is also offered to guests as a gesture of welcome, often accompanied by fruit preserves

Azerbaijani cuisine has a number of light snacks and side dishes to open or accompany the main meals: a plate of aromatic green leaves called goy, pieces of chorek (bread), choban (a tomato and cucumber salad), and sometimes white cheese or qatik (sour yoghurt).

Cold snacks are generally served separately from the drinks.

Typical Azerbaijani desserts are sticky, syrup-saturated pastries such as pakhlava and halva. The latter, a layer of chopped nuts sandwiched between mats of thread-like fried dough, is a speciality of Shaki in North-West Azerbaijan. Other traditional pastries include shakarbura (crescent-shaped and filled with nuts), peshmak (tube-shaped candy made out of rice, flour, and sugar), and girmapadam (pastry filled with chopped nuts).

Sweets are generally bought from a pastry shop and eaten at home or on special occasions such as weddings and wakes. The usual conclusion to a restaurant meal is a plate of fresh fruit that is in season, such as plums, cherries, apricots, or grapes.

Time-Keeper: Your time is over. Thank you. Now the floor is given to the second team. Would you like to take time-out to discuss questions to the speaker?

2. Opposer 3

- Would you answer some questions?

- How do you know that the Azerbaijani  kitchen is delicious?

Proposer 1: Thank you for your question. I try to answer it.

-Because I spent my summer holidays in Azerbaijan last summer.

There I tried different dishes.

- Thank you. The floor is given to Opposers.

3. Opposer 1

Good morning.

I’d like to introduce myself and our team. I’m O1, the first speaker. This is O2, the second speaker and O3 is our third speaker.

We agree with the statements given by the speaker P1. But we can’t agree with the motion of the debate.

Ukraniain cuisine is more delicious than Azerbaijani cuisine.

Ukrainian cuisine is closely linked to the customs, culture, and way of life of the Ukrainian people. It is famous for its diversity and flavours.

The most popular Ukrainian dish is borsch. This thick and delicious soup is prepared with a variety of ingredients including meat, mushrooms, beans, and even prunes.

Mushroom soups, bean and pea soups, soups with dumplings and thick millet chowders are also popular.

• "Holubtsi", or stuffed cabbage, is another favourite dish, as are "varenyky" filled with potatoes, meat, cheese, sauerkraut or berries such as blue-berries or cherries. "Varenyky" are often mentioned in folk songs.

• Ukrainians like dairy products. Some samples: cheese pancakes and "riazhanka" (fermented baked milk). There are no holidays without pies, "pampushky" (type of fritters), "baba" (a tall cylindrical cake) and honey cakes.

• Ukrainian sausage is delicious. It is preserved in a special way — in porcelain vessels filled by melted fat.

Of course, every region of Ukraine has its own recipes and traditions.

Borshch with garlic pampushky: this hearty soup traditionally prepared from beets and cabbage and served with a dollop of sour cream is a most popular first course. There are no less than 40 varieties of hot and cold borshch, depending on the vegetables and or meat in them, even some which don't have any beets at all. Like most Ukrainian soups, all borshch recipes are slowly simmered for maximum flavor. The tiny garlic buns which are often served with it are akin to the ubiquitous garlic bread of Italian cuisine.

Kartoplianyky or zrazy: another relative of the better-known latke, this is no ordinary potato pancake. Nestled in the potato dough, beneath the smetana or garlic sauce, you'll find a variety of fillings, including meat, cabbage and carrots. A widespread, traditional Western Ukrainian dish, zrazy are a little harder to find in Kiev restaurants. What's more, by all accounts even the best big city restaurants can't reproduce that special Western Ukrainian touch.

Kovbasky: also known by their regional names - L'vivski, Kyivski, Poltavski -, these smoked peppered sausages in mushroom sauce are very sharp to the tastebuds. They are served hot, with or without sauce. But don't confuse the small kovbasky

with their considerably larger relative, kovbasa, which can be used to refer to smoked sausages in general.

Kotleta po Kyivsky: the famous Chicken Kyiv - stuffed and breaded boneless chicken breast, is also called Kotleta stolychna, the Capital Cutlet. Not a traditional Ukrainian dish, it was a delicious soviet era invention to impress high-level officials. Like most of the traditional dishes described here, it has a number of cousins, including one from L'viv, with different stuffings.

Holubtsi: better known as cabbage rolls, holubtsi traditionally consist of tender cabbage leaves stuffed with meat and rice, often baked in tomato sauce, and served with sour cream. Equally common stuffing include plain rice with onion or buckwheat. A standard portion is often filling enough to be a meal in itself.

Kruchenyky: tender beef slices pounded, rolled, and baked in a spicy carrot sauce.

- Thank you. The floor is given to the Proposers. Would you like to take time out? If yes, you can use 2 minutes to consult each other.

4. Proposer 3

The speaker tried to change our minds saying …

But I’d like to hear the answers to the following questions. (Proposer 3 asks questions)

Opposer 1 answers them.      

3)Conclusion

Please, vote for the decision.

Homework - preparing for new debates: what music is better: rock music or pop music?