
Kazakh national cuisine
Authored by Kuanish Salibekov
English
9th Grade
Used 3+ times

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10 questions
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1.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
Kazakh national cuisine
Hospitality has always been a main character trait of Kazakh people. Even if you have just a minute to pop in to a Kazakh house, an owner will still ask you to sit down and offer a fragrant tea with sweets.
Hospitable owner would offer his guest a seat at a place of honor. Traditionally, meal is served at a low round table, called dastarkhan. First and foremost, in order to quench thirst of the guest a hostess would treat him with a bowl of yogurt drink. This can be "kumys" - a drink based on fermented mare's milk - or shubat the main ingredient of which is camel milk. Then, table will be filled with baursaks - balls of dough, pre-fried in boiling oil, samsa - triangular pastries with meat, kausyrma - a kind of thin pastries or fried doughs filled with meat and onions, raisins, kurt (small, salted cheese balls) and, of course, tea.
After a long-drawn tea ceremony, assortment of dishes on the festive table will be complemented by meat dishes: kazi, shuzhuk, zhal, zhaya, karta, kabyrga. The above dishes are traditionally prepared from horse meat or lamb. The main dish of Kazakh cuisine, with which owners welcome their guests is besbarmak. Name of this dish is translated from Kazakh as “five fingers” because of a manner to eat the dish by hand. Besbarmak's main ingredients are: meat (lamb or horse meat), pasta (it is cut into small squares), as well as herbs (dill , parsley, cilantro, etc.).
As for traditional Kazakh first course, sorpa – rich broth completed by seasoned vegetables, spices and herbs - occupies a special place. Sorpa, unlike other first courses, is for drinking, so it is served in bowls. Tea ceremony completes the meal.
1.What did the author want to show in paragraphs 1 and 2?
Kazakh traditional food
Hospitality
Kazakh traditional drinks
How meal is served
2.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
Kazakh national cuisine
Hospitality has always been a main character trait of Kazakh people. Even if you have just a minute to pop in to a Kazakh house, an owner will still ask you to sit down and offer a fragrant tea with sweets.
Hospitable owner would offer his guest a seat at a place of honor. Traditionally, meal is served at a low round table, called dastarkhan. First and foremost, in order to quench thirst of the guest a hostess would treat him with a bowl of yogurt drink. This can be "kumys" - a drink based on fermented mare's milk - or shubat the main ingredient of which is camel milk. Then, table will be filled with baursaks - balls of dough, pre-fried in boiling oil, samsa - triangular pastries with meat, kausyrma - a kind of thin pastries or fried doughs filled with meat and onions, raisins, kurt (small, salted cheese balls) and, of course, tea.
After a long-drawn tea ceremony, assortment of dishes on the festive table will be complemented by meat dishes: kazi, shuzhuk, zhal, zhaya, karta, kabyrga. The above dishes are traditionally prepared from horse meat or lamb. The main dish of Kazakh cuisine, with which owners welcome their guests is besbarmak. Name of this dish is translated from Kazakh as “five fingers” because of a manner to eat the dish by hand. Besbarmak's main ingredients are: meat (lamb or horse meat), pasta (it is cut into small squares), as well as herbs (dill , parsley, cilantro, etc.).
As for traditional Kazakh first course, sorpa – rich broth completed by seasoned vegetables, spices and herbs - occupies a special place. Sorpa, unlike other first courses, is for drinking, so it is served in bowls. Tea ceremony completes the meal.
2. The main Kazakh national food with meat
kazi
kabyrga
besbarmak
baursak
3.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
Kazakh national cuisine
Hospitality has always been a main character trait of Kazakh people. Even if you have just a minute to pop in to a Kazakh house, an owner will still ask you to sit down and offer a fragrant tea with sweets.
Hospitable owner would offer his guest a seat at a place of honor. Traditionally, meal is served at a low round table, called dastarkhan. First and foremost, in order to quench thirst of the guest a hostess would treat him with a bowl of yogurt drink. This can be "kumys" - a drink based on fermented mare's milk - or shubat the main ingredient of which is camel milk. Then, table will be filled with baursaks - balls of dough, pre-fried in boiling oil, samsa - triangular pastries with meat, kausyrma - a kind of thin pastries or fried doughs filled with meat and onions, raisins, kurt (small, salted cheese balls) and, of course, tea.
After a long-drawn tea ceremony, assortment of dishes on the festive table will be complemented by meat dishes: kazi, shuzhuk, zhal, zhaya, karta, kabyrga. The above dishes are traditionally prepared from horse meat or lamb. The main dish of Kazakh cuisine, with which owners welcome their guests is besbarmak. Name of this dish is translated from Kazakh as “five fingers” because of a manner to eat the dish by hand. Besbarmak's main ingredients are: meat (lamb or horse meat), pasta (it is cut into small squares), as well as herbs (dill , parsley, cilantro, etc.).
As for traditional Kazakh first course, sorpa – rich broth completed by seasoned vegetables, spices and herbs - occupies a special place. Sorpa, unlike other first courses, is for drinking, so it is served in bowls. Tea ceremony completes the meal.
3. Kazakh traditional drink based on fermented mare's milk
sorpa
kausyrma
kumys
shubat
4.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
Kazakh national cuisine
Hospitality has always been a main character trait of Kazakh people. Even if you have just a minute to pop in to a Kazakh house, an owner will still ask you to sit down and offer a fragrant tea with sweets.
Hospitable owner would offer his guest a seat at a place of honor. Traditionally, meal is served at a low round table, called dastarkhan. First and foremost, in order to quench thirst of the guest a hostess would treat him with a bowl of yogurt drink. This can be "kumys" - a drink based on fermented mare's milk - or shubat the main ingredient of which is camel milk. Then, table will be filled with baursaks - balls of dough, pre-fried in boiling oil, samsa - triangular pastries with meat, kausyrma - a kind of thin pastries or fried doughs filled with meat and onions, raisins, kurt (small, salted cheese balls) and, of course, tea.
After a long-drawn tea ceremony, assortment of dishes on the festive table will be complemented by meat dishes: kazi, shuzhuk, zhal, zhaya, karta, kabyrga. The above dishes are traditionally prepared from horse meat or lamb. The main dish of Kazakh cuisine, with which owners welcome their guests is besbarmak. Name of this dish is translated from Kazakh as “five fingers” because of a manner to eat the dish by hand. Besbarmak's main ingredients are: meat (lamb or horse meat), pasta (it is cut into small squares), as well as herbs (dill , parsley, cilantro, etc.).
As for traditional Kazakh first course, sorpa – rich broth completed by seasoned vegetables, spices and herbs - occupies a special place. Sorpa, unlike other first courses, is for drinking, so it is served in bowls. Tea ceremony completes the meal.
4.What is the author's purpose of this text
To acquaint readers with the national dishes of the Kazakh people
To tell about the tea ceremony
To tell about the traditional ceremonies of receiving guests
To tell about the hospitality of the Kazakh people
5.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
Kazakh national cuisine
Hospitality has always been a main character trait of Kazakh people. Even if you have just a minute to pop in to a Kazakh house, an owner will still ask you to sit down and offer a fragrant tea with sweets.
Hospitable owner would offer his guest a seat at a place of honor. Traditionally, meal is served at a low round table, called dastarkhan. First and foremost, in order to quench thirst of the guest a hostess would treat him with a bowl of yogurt drink. This can be "kumys" - a drink based on fermented mare's milk - or shubat the main ingredient of which is camel milk. Then, table will be filled with baursaks - balls of dough, pre-fried in boiling oil, samsa - triangular pastries with meat, kausyrma - a kind of thin pastries or fried doughs filled with meat and onions, raisins, kurt (small, salted cheese balls) and, of course, tea.
After a long-drawn tea ceremony, assortment of dishes on the festive table will be complemented by meat dishes: kazi, shuzhuk, zhal, zhaya, karta, kabyrga. The above dishes are traditionally prepared from horse meat or lamb. The main dish of Kazakh cuisine, with which owners welcome their guests is besbarmak. Name of this dish is translated from Kazakh as “five fingers” because of a manner to eat the dish by hand. Besbarmak's main ingredients are: meat (lamb or horse meat), pasta (it is cut into small squares), as well as herbs (dill , parsley, cilantro, etc.).
As for traditional Kazakh first course, sorpa – rich broth completed by seasoned vegetables, spices and herbs - occupies a special place. Sorpa, unlike other first courses, is for drinking, so it is served in bowls. Tea ceremony completes the meal.
5.The traditional food of the Kazakh people includes mutton and horse meat, as well as fermented dairy products. Determine what this may be related to?
all the answers are correct
large areas of pasture fields
sedentary lifestyle
nomadic lifestyle
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Kazakh national cuisine
Hospitality has always been a main character trait of Kazakh people. Even if you have just a minute to pop in to a Kazakh house, an owner will still ask you to sit down and offer a fragrant tea with sweets.
Hospitable owner would offer his guest a seat at a place of honor. Traditionally, meal is served at a low round table, called dastarkhan. First and foremost, in order to quench thirst of the guest a hostess would treat him with a bowl of yogurt drink. This can be "kumys" - a drink based on fermented mare's milk - or shubat the main ingredient of which is camel milk. Then, table will be filled with baursaks - balls of dough, pre-fried in boiling oil, samsa - triangular pastries with meat, kausyrma - a kind of thin pastries or fried doughs filled with meat and onions, raisins, kurt (small, salted cheese balls) and, of course, tea.
After a long-drawn tea ceremony, assortment of dishes on the festive table will be complemented by meat dishes: kazi, shuzhuk, zhal, zhaya, karta, kabyrga. The above dishes are traditionally prepared from horse meat or lamb. The main dish of Kazakh cuisine, with which owners welcome their guests is besbarmak. Name of this dish is translated from Kazakh as “five fingers” because of a manner to eat the dish by hand. Besbarmak's main ingredients are: meat (lamb or horse meat), pasta (it is cut into small squares), as well as herbs (dill , parsley, cilantro, etc.).
As for traditional Kazakh first course, sorpa – rich broth completed by seasoned vegetables, spices and herbs - occupies a special place. Sorpa, unlike other first courses, is for drinking, so it is served in bowls. Tea ceremony completes the meal.
6, What dish of Kazakh national cuisine can be prepared from the list of products listed below? Oil, Flour, Egg, salt, water, starter culture
kausyrma
male
baursak
kurt
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Kazakh national cuisine
Hospitality has always been a main character trait of Kazakh people. Even if you have just a minute to pop in to a Kazakh house, an owner will still ask you to sit down and offer a fragrant tea with sweets.
Hospitable owner would offer his guest a seat at a place of honor. Traditionally, meal is served at a low round table, called dastarkhan. First and foremost, in order to quench thirst of the guest a hostess would treat him with a bowl of yogurt drink. This can be "kumys" - a drink based on fermented mare's milk - or shubat the main ingredient of which is camel milk. Then, table will be filled with baursaks - balls of dough, pre-fried in boiling oil, samsa - triangular pastries with meat, kausyrma - a kind of thin pastries or fried doughs filled with meat and onions, raisins, kurt (small, salted cheese balls) and, of course, tea.
After a long-drawn tea ceremony, assortment of dishes on the festive table will be complemented by meat dishes: kazi, shuzhuk, zhal, zhaya, karta, kabyrga. The above dishes are traditionally prepared from horse meat or lamb. The main dish of Kazakh cuisine, with which owners welcome their guests is besbarmak. Name of this dish is translated from Kazakh as “five fingers” because of a manner to eat the dish by hand. Besbarmak's main ingredients are: meat (lamb or horse meat), pasta (it is cut into small squares), as well as herbs (dill , parsley, cilantro, etc.).
As for traditional Kazakh first course, sorpa – rich broth completed by seasoned vegetables, spices and herbs - occupies a special place. Sorpa, unlike other first courses, is for drinking, so it is served in bowls. Tea ceremony completes the meal.
7. Kazakh traditional drink based on fermented camel's milk
sorpa
kausyrma
kumys
shubat
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