HUNGARIAN CUISINE

FOOD PRESENTATION16-20.01.2017.

Lleida

Hungarian decree on the nutritional regulations of public catering (by Minister of Human Resources 2014.)

HUNGARIAN DISHES based onMeats and garnish (potato or rice)

seasonal vegetables fruits

fresh bread dairy products and cheeses

INTRUDUCTION

Breakfast

Lunch

„Uzsonna” (tea-time)

Dinner

TIME OF DAY WE EAT

Open sandvich – bread or toast + butter, cheese, cold cuts, ham , sausagesEggs„Bundáskenyér” (French toast)Vegetables

Hot drinks

TYPICAL BREAKFAST

The major meal of the day Soup

Main dish

Salad

Dessert

TYPICAL LUNCH

Cold buffet or One-course dish

or Vegetable stews– „főzelék”

TYPICAL EVENING MEAL - DINNER

Gulyás

Fisherman’s soup

Pörkölt Stuffed cabbage

Lecsó

NATIONAL DISHES

Palacsinta Hungarian

strudel

Chesnut purée Dobos cake

Madártej (bird’s milk)

NATIONAL SWEETS

New Year’s Day Farsang

Easter

20th August (The festival of the New Bread)

Christmas

FESTIVAL FOODS

Morning hurry or snack daching to school

or full meal Lunch at school

Dinner with the family

…??? „Breakfast like a king, lunch like a prince and dine like

a pauper” ??? …

WAY OF EATING

Dry heat cooking methods –baking, steaming, grilling, roasting

Moist heat methods – boiling, stewing, deep frying, shallow frying

Bogrács – for outdoor cooking

COOKING METHODS

HUNGARICUMS: Paprika Pick salami

Túró rudi („Dots”) Szamos marcipán Pálinka Tokaji wineUnicum

UNIQUE PRODUCTS OF HUNGARY

THANK YOU FOR YOUR ATTENTION!