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Foods of Eastern Europe & Russia

Writing Activity

Persuasive Essay

T

he Value of Diversity Awareness Why is it valuable to learn about the cuisines of other countries and cultures? What do you gain from it? How can such knowledge improve your understanding of ingredients and cooking methods? How can it change your relationships with others? Write a persuasive, one-page essay explaining the value of diversity awareness.

Writing Tips Follow these steps to write a persuasive essay: ● Appeal to readers’ logic and emotions. ● Give specific facts, details, and examples to support your views. ● Consider reasons why readers may not agree, and address them. 754

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Activate Prior Knowledge Explore the Photo Eastern European cuisine offers many delicious discoveries. What foods or dishes from Eastern Europe or Russia can you name?

Reading Guide Before You Read Preview Skim through the chapter to locate the names of several Eastern European countries. Think about the diversity among each of their cuisines.

Read to Learn Key Concepts ● ●

List the six subregions of Eastern Europe. Describe the roles that bread and tea play in Russian cuisine, and give examples of each.

Main Idea The cuisines of Eastern Europe and Russia reflect the influences of many different cultures and feature hearty ingredients and flavorful dishes.

Content Vocabulary You will find definitions for these words in the glossary at the back of this book. ■ kringel ■ kielbasa ■ blini ■ pierogis ■ kolache ■ caviar ■ bigos ■ pilaf ■ pelmeni

Academic Vocabulary You will find these words in your reading and on your tests. Use the glossary to look up their definitions if necessary. ● hearty ● multitude

Graphic Organizer Use a graphic organizer like the one below to list the nations that make up Eastern Europe.

Academic Standards English Language Arts NCTE 12 Use language to accomplish individual purposes.

Mathematics NCTM Number and Operations Compute fluently and make reasonable estimates.

Science NSES G Develop an understanding of science as a human endeavor. NCTE National Council of Teachers of English NCTM National Council of Teachers of Mathematics NSES National Science Education Standards NCSS National Council for the Social Studies

The Baltic Countries The Central Countries The Balkan Countries The Caucasus Central Asian Countries Other

Graphic Organizer Go to this book’s Online Learning Center at glencoe.com to print out this graphic organizer. Chapter 49 Foods of Eastern Europe & Russia

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Cuisines of Eastern Europe Cooking traditions of North and South meet in the countries of Eastern Europe. The Norse tradition of pickling and salting foods to stretch them through a short growing season lives on in countries of northeast Europe, such as Estonia, Latvia, Lithuania, and Belarus. Many food customs of the Mediterranean are found in countries of southeast Europe, such as Croatia, Slovenia, and Yugoslavia.

Figure 49.1

Eastern Europe stretches across a vast area, from Estonia to southern Albania. Russia stretches from Europe in the west to Asia in the east. Figure 49.1 shows the countries of Eastern Europe as well as the vast country of Russia.

The Baltic Countries Estonia, Latvia, and Lithuania are countries in northeast Europe on the Baltic Sea. Cooking in these countries is heavy on meat and potatoes. Potatoes are so basic that they are called “second bread.” They are grated or mashed for puddings, pancakes, and dumplings and for small, savory tarts called sklandu rausi.

Eastern Europe and Russia

Cultural Influences Eastern Europe was under the control or influence of the Soviet Union during the second half of the 20th century. What culinary influences would you guess to be important in Eastern Europe?

Central Siberia

Estonia Latvia

Eastern Siberia Western Siberia

Czech Republic European Russia Lithuania Poland Slovakia Slovenia Croatia

Kazakhstan

Ukraine BosniaBelarus Kyrgyzstan Herzegovina Moldova Azerbaijan Tajikistan Hungary Romania Armenia Uzbekistan Albania Georgia Bulgaria Turkmenistan Yugoslavia Macedonia

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Far Eastern Russia

Pierogis Pierogis are Polish dumplings made with noodle dough and typically filled with meat, mushroom and cabbage, or potatoes. Sweet versions are made with cheese and fruits. What other grain-based dishes are common in central Eastern Europe?

Sturdy vegetables, such as fresh and pickled beets and cabbage, are used in soups and tossed with cooked eggs in salads. Grains are a staple of most meals. The daily bread is a dark rye sourdough, often dotted with caraway seeds. Special occasions call for lighter breads. Lithuanians bake a hearty, or filling, dish of barley groats (hulled kernels) and onions fried with bacon. Cooked farina is leavened with beaten eggs to make Latvia’s most famous dessert, buberts. Farina is a bland flour made from cereal grains. Sour milk thickened with cooked barley is a traditional cold beverage. A range of dairy products is used in cooking. Sour cream dresses salads and garnishes soups, pancakes, and desserts. Farmer’s cheese fills potato dumplings and is also cooked with beaten eggs to make Janu siers, a cheese served in Latvia for the summer solstice. Butter is used in many sweet and savory pastries. Pork is the most popular meat. An Estonian favorite, sült, is shredded pork and veal jellied in their drippings. Pirags, bacon-stuffed turnovers, often accompany soup in Latvia. Perch, pike, and eel are popular freshwater fish, and herring and cod are popular saltwater fish. Pheasant and other game are eaten during the fall hunting season.

Smoked foods are traditional in the Baltic region. A juniper-smoked sausage called skilandis, for example, is a Lithuanian specialty. Smoked lamprey eel is a delicacy throughout the region. Many desserts feature fruits. A purée of cooked apples, plums, and rhubarb is thickened with potato starch to make Latvian kîsêlis. Blueberry dumplings are served with sour cream. Birthdays in Latvia are celebrated with festively decorated kringel, a rich, yeast ovalshaped or pretzel-shaped coffee cake. Some kringels are made with nuts or fruit filling.

The Central Countries Like much of Eastern Europe, Poland, the Czech Republic, Slovakia, and Hungary show a strong Slavic influence in their cuisine. However, a warmer climate and proximity to Western Europe influence the cuisine of these countries as well. Smoked herring and pickled beets are eaten here, just as in the North, but so is paraszt-saláta, a Hungarian salad with fresh tomatoes, bell peppers, chopped parsley, and vinaigrette that shows Mediterranean influences. Ground paprika, a red pepper, adds varying degrees of sweetness and heat to Hungarian and Slovakian cooking.

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Strudel Strudel is made by rolling layers of dough around sweet or savory fillings and then baked until golden. It is popular in many countries of Eastern Europe, especially in the Balkans. What other dishes are popular in several different Balkan countries?

Grains are made into breads, noodles, dumplings, and side dishes. Wheat flour is more common than rye flour in baking, so lighter breads are more common. Noodles are sometimes added to stews, such as in Hungarian goulash. Dumplings, such as Polish pierogis (p`-=r%-g#s), are made with noodle dough. Rice is as popular as potatoes as a side dish in Slovakia. Breaded and fried pork cutlets are popular, reflecting German influence. The sweet-andsour Polish stew bigos (b#-=g%s) includes sauerkraut as well as pork, apples, cabbage, and kielbasa, a Polish smoked sausage. Bigos is considered the Polish national dish. Poland, the Czech Republic, Slovakia, and Hungary share a long baking tradition. Polish mazurek is a shortbread made with fruit and nuts and served on Easter. Czech kolache (k`=l&-ch#) is a type of pastry with fillings such as fruits, cheeses, fruit butter, nuts, or poppy seed paste. Hungarian diós bukta, a Christmas treat, is a spiral of rich yeast dough filled with ground walnuts, dates, raisins, apples, apricot jam, and chocolate. 758

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The Balkan Countries The Balkan Peninsula extends to the south from Central Europe into the Mediterranean Sea. Slovenia, Croatia, Yugoslavia, Bosnia and Herzegovina, Serbia, Bulgaria, Macedonia, and Albania occupy the Balkan Peninsula, which lies between the Adriatic Sea and the Black Sea in southeastern Europe. Balkan cuisine, just like Balkan society, combines many different cultural influences from north and south. Slovenians and Croatians enjoy Austrian-style sausages, potato dumplings, and jota, a soup of sauerkraut, potatoes, and smoked pork. They also eat typical Italian dishes, such as minestrone, risotto, and zlinkrofi (meat dumplings much like ravioli). The consumption of meat is an important part of the Balkan diet. Balkan cooking, especially in the south, has a strong Mediterranean influence. Lamb, eggplant, tomatoes, peppers, and yogurt are common ingredients. Yogurt is a daily part of the Bulgarian diet. Lemon, garlic, and parsley are favored seasonings.

Many dishes are popular across all countries of the Balkans. Grilled meatballs and stuffed grape leaves, for example, are found throughout the region. Phyllo dough layered with cheese or spinach is known as banitsa in Bulgaria and byrek in Albania. It is called burek in Yugoslavia, where a meat-filled version is eaten for breakfast. Turkish coffee, a strong coffee made by boiling finely ground beans, is brewed throughout the region. Romania, which is adjacent to the Balkan Peninsula, uses a blend of many cuisines. Mamaliga is a cornmeal porridge like Italian polenta. It is served with meat stew, sauerkraut, or sour cream and Greek feta cheese. Samarle can use grape or cabbage leaves, stuffed with a mixture of ground pork and beef or lamb along with sour cream or yogurt. Ciorba is a soup made with sour cream. It may also include chicken, lemon, and parsley.

in Food

Ukraine, Belarus, and Moldova Northeast of the Balkans and west of Russia lie numerous independent republics that were once part of the Soviet Union. Ukraine and Belarus are the largest of these. The center of the original Russian state, which came into existence in the ninth century, Ukraine is a leading wheat producer and is sometimes called “the breadbasket of Europe.” Bakers in this region prepare a multitude, or large number, of light breads in numerous shapes. Artistically presented breads are served on holidays and other special occasions. A wedding bread might be ornamented with doves, for example. Another specialty is kutia, boiled wheat groats mixed with poppy seeds, honey, and nuts. It is served chilled on Christmas Eve.

Kim Cross Online Editor

Q: A:

What are your primary responsibilities? My regular tasks include keeping the Web site humming with fresh and timely content, writing and taking photos for our blog, editing a newsletter that is mailed to 170,000 subscribers, and moderating our online community of readers who chat on the bulletin boards. I also work with our in-house film crew to help direct videos for the Web.

Q: A:

How is being an online editor different from being a print editor? The roles are different at each publication. The food editors of Cooking Light Magazine take a story from inception to print, which involves many steps. They develop story concepts, work with recipe developers, and collaborate with the test kitchen. The magazine’s success depends on my collaboration with different groups, including the print editors, on multimedia projects and timely stories that cannot be covered with the magazine’s four-month lead time.

Q: A:

Do you spend a lot of time cooking? Of course! I learn something about cooking every day, and I take those lessons home and apply them in my kitchen.

Education and Training Some editors come from a journalism or technical background, while others have a strong background in food, with a culinary education or certification.

Qualities and Skills Strong writing, editing, and organization skills, plus a working knowledge of food, are necessary skills. Technical skills such as Web design are also helpful.

“I wear many hats in a job that changes daily!” — Kim Cross Editor, CookingLight.com Birmingham, AL

Related Career Opportunities Writer, journalist, advertising, marketing, project manager.

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Blini Blini are small buckwheat pancakes popular in Russian cooking. What foods are often served with blini?

Exchange Rates While on vacation in Moscow, the capital of Russia, Anna decided that she would like to have a late night snack of tea and apple dumplings. The restaurant by her hotel sells a samovar of tea for 18 rubles (the Russian currency), and it sells the apple dessert Anna wants for 30 rubles. If the current exchange rate is 25.2 rubles per dollar, how much will Anna’s meal cost in dollars? Math Concept Solving Problems with Proportions Write two equal ratios (known as a proportion) to relate a quantity you already know to another quantity you are solving for. Use x to represent the unknown amount in the second ratio. Starting Hint Anna will spend a total of 18 + 30 = 48 rubles on the meal. Follow these directions to figure how much 48 rubles equals in American dollars. Write two ratios of dollars to rubles, and set them equal to each other: 1/25.2 = x/48. Solve for x, which represents the total meal price in dollars. Appendix For math help, go to the Math Appendix at the back of the book. NCTM Number and Operations Compute fluently and make reasonable estimates.

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Cabbage and root vegetables are also popular in Ukraine, Belarus, and Moldova. Ukrainian borscht, a soup with beets as the main ingredient, is served hot, not cold as in Russia. In Ukraine borscht is usually made with meat. Nakypliak is a steamed cabbage soufflé. Belarusian cooking also has German and Polish accents. Grated potatoes are fried into draniki (pancakes) and folded with eggs in babkas (puffy casseroles). Pork is a favorite meat, and lightly smoked salt pork is a common flavoring. Both fresh and salt pork are used in machanka, a stew of pork ribs and sausage. Moldova lies between Ukraine and Romania and shows elements of both cuisines. Poultry is more popular than pork in Moldovan cooking, and some borscht recipes use chicken. One recipe for Moldovan ciorba (sour soup) combines chicken giblets and cabbage.

The Caucasus Georgia, Armenia, and Azerbaijan make up the Caucasus, a region named for the Caucasus Mountains that separate Europe from Asia. These countries lie just south of Russia, but their cuisine has Mediterranean influences. An Armenian appetizer, imom bayeldi, is eggplant slices under sautéed onions, peppers, and tomatoes, seasoned with garlic, mint,

basil, and parsley. Dovga is a chilled Azerbaijani soup of yogurt and cucumber, sometimes with eggs and garbanzo beans, or raisins and walnuts. Plum and pomegranate sauces are popular on meat and poultry in Georgian cooking. Satvisi is chicken with a walnut and garlic sauce, flavored with cinnamon and cilantro. In western Georgia, cooks serve stews with ghomi, a millet porridge. Armenians often serve lavash, a thin, blistered flatbread. Rice and bulgur are stuffed into grape leaves or cooked in a pilaf (pi-=l&f), sautéed grains cooked in a seasoned liquid with dried fruit and nuts or strips of meat.

Central Asian Countries Kazakhstan, Uzbekistan, Turkmenistan, Kyrgyzstan, and Tajikistan are part of Asia, but their cuisine shares many features with the cuisine of Eastern Europe and Russia. Flatbreads, called nan or chorek, are essential to meals. Some breads are leavened with yeast, others with sour milk. Mutton fat is somtimes added for tenderness. In rural areas, bread is baked in the traditional way, on the inner wall of a brick oven.

Borscht Borscht is a beet soup that is common in Russia and neighboring countries, including Poland, Ukraine, and Lithuania. In some countries it is served hot, in others cold. What are two Russian dishes that show a French influence?

Sheep provide meat for many main dishes. Cubes of lamb, marinated in lemon juice or vinegar, are grilled and served with raw onion as shashlyk. Mutton is ground to fill large, steamed meat dumplings called manty. Mutton is also stewed with turnips, carrots, tomatoes, and garbanzo beans in shurpa. Explain Why does Central Asian cuisine have so many Russian influences?

Cuisine of Russia Russia is the world’s largest country. It stretches from Europe in the west to Asia in the East. With six and a half million square miles, it is almost twice the size of the United States. Farmland is limited, however, and the growing season is short and cool. Traditional meals rely on grains, beef, pork, dairy foods, and hearty vegetables such as potatoes, cabbage, and beets. Mushrooms are used in many dishes, and fish are eaten near rivers and along the coasts. Many Russian dishes reflect the practical cooking of the Slavs, the Vikings, and the Mongols. Russian cuisine also shows French influence, in large part because of Russian Emperor Peter the Great. In the 1700s, he adopted Western ideas and technology and introduced French customs to the upper classes. Grains are basic to Russian cuisine. Bread is eaten at every meal. Choices include flatbread, wheat rolls, and Russian black bread. Russian black bread is a moist rye loaf flavored with chocolate, caraway, coffee, and molasses. A sweet, cold beverage, kvas, is made by soaking black bread fermented with yeast. Kasha is a versatile porridge made with buckwheat groats, or sometimes with oats, barley, rice, or millet. Kasha cooked with milk is eaten at breakfast. Kasha with meat is served as a main dish. Rice kasha with honey and raisins is eaten as a dessert. Blini (=bl#-n#) are small, yeast-leavened, buckwheat pancakes. Most people enjoy them with jam or sour cream.

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Blini are sometimes served as elegant zakuski (hors d’oeuvres) with smoked salmon or sour cream and caviar (=ka-v#-+&r), the salted eggs of the sturgeon, a large fish. Caviar is a major export of Russia. A zakuska is an hors d’oeuvre table inspired by the Scandinavian smorgasbord. Both hot and cold soups are common. Okroshka is a cool summer soup of diced raw vegetables, boiled potatoes, eggs, and ham. Shchi, a soup made with cabbage, root vegetables, and broth, is served warm. Main dishes in Russia often include ground meat. Pork and beef fill cabbage rolls and pelmeni (p\l-=men#) dumplings. Kulebiaka is a festive dish that features salmon layered with sauteed mushrooms, slices of hard-boiled egg, onions, and rice. The food is then wrapped in a buttery bread dough in the shape of a fish and baked.

Chicken Kiev is a breaded, fried chicken breast enfolding a square of seasoned butter. Beef stroganoff is beef strips browned and simmered with mushrooms in a sour cream sauce, served over egg noodles. Russian tea (zavarka) is brewed strong and is traditionally served in a samovar urn. It is poured into the cup, diluted with hot water, and sweetened with sugar, honey, or jam. Russian desserts include fruit dumplings, teacakes (butter cookies), and sweet cheese dishes. Traditional Easter sweets include pashka, a pyramid of cream, sugar, and eggs cooked and blended with cottage cheese, raisins, and almonds. Kulich, a yeast bread with raisins and almonds baked in a round mold, has alternating white and brown shortcake layers with caramel and icing.

Hungarian Goulash Ingredients 1 pound Cubed beef chuck roast 1 tbsp. Canola oil 2 cups Chopped onions 2 cups Diced potatoes 5 cups Low-sodium beef broth 2 tbsp. Paprika

Directions 1. Pour the oil into a large pot and sauté the meat until the pieces are just browned on all sides. Remove the meat at set it aside. 2. Lower the heat and cook the onions until tender. 3. Return the meat to the pot and add the potatoes, stock, and paprika. Cover the pot and let cook on low heat for one hour. 4. Serve hot.

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This thick stew is made with tough meat, potatoes and paprika. The collagen in the meat and the starch in the potatoes are the only thickeners it needs. Yield 6 servings Nutrition Analysis per Serving ■ Calories 343 18 g ■ Total fat Saturated fat 6g Cholesterol 72 mg 101 mg ■ Sodium 16 ■ Carbohydrate Dietary fiber 3g Sugars 22 g 28 g ■ Protein

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Review & Applications

After You Read Chapter Summary The cuisines of Eastern Europe and Russia reflect the influences of many different cultures and feature hearty ingredients and flavorful dishes. Eastern Europe is divided into several regions: the Baltic countries; the Central countries; the Balkan countries; the Ukraine, Belarus, and Moldova; the Caucasus; and the Central Asian countries. Each of these regions is characterized by a certain style of cuisine, common ingredients, and popular dishes. Once controlled by the Soviet Union, today their native traditions are re-emerging. Russia’s cuisine features grains, beef, pork, dairy foods, and hearty vegetables, as well as mushrooms and fish.

Content and Academic Vocabulary Review 1. Create two multiple-choice test questions using eight of these content and academic vocabulary words. Content Vocabulary ■ kringel (p. 757) ■ pierogis (p. 758) ■ bigos (p. 758) ■ kielbasa (p. 758) ■ kolache (p. 758)

■ ■ ■ ■

pilaf (p. 761) blini (p. 761) caviar (p. 762) pelmeni (p. 762)

Academic Vocabulary ● hearty (p. 757) ● multitude (p. 759)

Review Key Concepts 2. List the six regions of Eastern Europe. 3. Describe the roles that bread and tea play in Russian cuisine, and give examples of each.

Critical Thinking 4. Explain why the cuisine in Baltic countries is rich in carbohydrates. 5. Describe three dishes from the Balkans that are similar to each other. 6. Identify which region of Eastern Europe Peter should visit if he wants to eat Austrian-, Italian-, and Mediterranean-style cuisine. Explain why. 7. Evaluate Tameesha’s comment that “There are probably many good bakeries in the Ukraine.” 8. Compare and contrast Latvian kringel, Polish mazurek, and Czech kolache. How are they similar? How are they different? 9. Compare and contrast Estonian pirags, Lithuanian skilandis, Polish bigos, Belarusian machanka, and Russian pelmini. How are they similar? How are they different? 10. Infer how Russia’s climate has affected its cuisine. It is a northern country with long-lasting cold winter. The essential components of Russian cuisine provide more carbohydrates and fat rather than proteins, and fresh fruits and vegetables are not usually used in food. Chapter 49 Review & Applications

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Review & Applications

11. Breads of Eastern Europe and Russia Many varieties of bread are available in Eastern Europe and Russia, each with its own taste, texture, and appearance. Procedure Sample different types of breads that are popular in Eastern Europe and Russia, such as black bread, potato bread, sesame seed, pumpernickel, and varieties of rye bread. Try them with different spreads, meats, or cheeses. Analysis In a class discussion, offer feedback on the following: How do the taste, texture, and appearance of these breads compare to typical American breads?

12. A Taste of the Mediterranean While on a tour of Eastern Europe, Braden has enjoyed a variety of flavorful and filling cuisines, many of them rich in meat and potatoes. Braden is aware that Mediterranean cuisine is one of the most healthful cuisines in the world. He is craving its flavors as well as its health benefits. Where in Eastern Europe can Braden go to eat this type of healthful cuisine?

13. News Update Under your teacher’s supervision, use the Internet to research recent news in one of the countries discussed in this chapter. Write notes about your findings. In an oral presentation to the class, explain what current events are shaping this part of the world, and describe possible ways that food or cuisine might be affected. Prepare a list of talking points you wish to cover in your presentation.

Real-World Skills ProblemSolving Skills

14. Plan an Ethnic Meal You must prepare a dish from Eastern Europe or Russia by 3 p.m. tomorrow. Find a recipe for one of the dishes mentioned in this chapter. Make a list of ingredients you will need to buy. Then write out a timeline explaining when you will complete each preparation step to have the dish ready in time.

Interpersonal and Collaborative Skills

15. Country Study Follow your teacher’s instructions to form groups. Work together to research Russia or the country in Eastern Europe that has been assigned to your group. Learn about the country’s history, geography, and culture, and find out more about its cuisine. Using visual aids and speech, give a class presentation.

Financial Literacy Skills

16. Bite-Sized Samples Imagine you are preparing 100 bite-sized samples of Bulgarian banitsa to offer to your fellow students. Your recipe for banitsa serves 10. It costs $16 to purchase all the ingredients necessary to make the recipe. One serving equals 10 bite-sized samples. How much is each sample worth?

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Review & Applications

Academic Skills Food Science 17. Global Pancakes While Russians revere blini as being “truly Russian,” they have many counterparts among world cultures. In Russia, blini are made from wheat or buckwheat flour, yeast, butter, eggs and milk. Procedure What are some foods from around the world that are similar to Russian blini? Conduct research on different types of flatbreads made from sweet batter from around the world. Find out how they are similar and how they are different. Analysis Write a paragraph to describe blini and five other types of flatbreads made from sweet batter from around the world. Explain how each is similar to and different from blini. Explain what can you do to make sure that your blini are not pancakes or crepes. What is it that sets Russian blini apart from most of their counterparts? NSES G Develop an understanding of science as a human endeavor.

Mathematics 18. Travel Distance While on vacation in Eastern Europe, Alexis drives 515 kilometers from Prague, Czech Republic, to Warsaw, Poland. She then goes another 475 kilometers from Warsaw to Minsk, Belarus. From there, she hops on a train that takes her 403 kilometers to Riga, Latvia. Alexis then travels into Russia, going 485 kilometers to St. Petersburg and another 632 kilometers to Moscow. What is the total distance traveled by Alexis in miles? Math Concept

Converting Distance Units While the customary system of measurement uses the mile as a unit for large distances, the metric system uses kilometers. One kilometer (km) equals 0.621 mile, while one mile equates to 1.61 kilometers.

Starting Hint Add up all the kilometers traveled by Alexis on her vacation. Convert to miles by multiplying by 0.621. NCTM Measurement Understand measurable attributes of objects and the units, systems, and processes of measurement.

English Language Arts 19. First-Hand Experience Invite a guest speaker to speak with your class about a nation or region covered in this chapter. The person you invite should have lived in or visited the nation or region. He or she should be familiar with the region’s food and culture. Write five questions to ask the speaker, including questions about foods. Ask the questions clearly, and take note of the answers you receive. NCTE 12 Use language to accomplish individual purposes.

STANDARDIZED TEST PRACTICE FILL IN THE BLANK

Read the sentence and choose the best word to fill in the blank. 20. In Russia, the growing season is _________. a. long and warm b. short and cool c. from January to February d. year-round Test-Taking Tip When answering a fill-in-theblank question, silently read the sentence with each of the possible answers in the blank space. This will help you eliminate wrong answers. The best word results in a sentence that is both factual and grammatically correct.

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