FOODS

INGLES - BASICO

GROUP:

Alexandra Ticona Condori

Edith Condori Quispe

Wilber Pari Mamani

Ladislao Paucar

|
1. Food origins

2. Remember
3. Vocabulary
Observen los siguientes diálogos. Miren cómo Nina y Juan preguntan acerca de los alimentos
que les gustan y de los que no les gustan.
4. Recetas
 “LOMO SALTADO”

Ingredients:

1 Kilogram of beef
4 Tomatoes
2 Onions
1 Chopped parsley
1 Spoon of garlic
1 Glass of wine
1 Yellow Aji
3 Potatoes
1 Spoon of salt
½ Spoonful pepper
1 Spoonful of vinegar
2 Spoonful of oil

Preparation:

1. In a deep bowl, put the beef and seasoning with salt, pepper and
vinegar. Mix, cover with plastic wrap and let stand.

2. In a large skillet, heat 2 tablespoons of oil. Add the beef, so that it has
a baking. Remove the meat.

3. In the same pan, cook the onion, tomatoes and cook 4 minutes. Add
1 tablespoon parsley and yellow pepper, season with salt and pepper.

4. Add to the beef. Mix well and

reserve hot while they
prepare the chips. Rice
accompany
 RICE WITH MILK (DESSERT)

Ingredients

2 cups water

3 cups rice

1 tablespoon ground cinnamon or cinnamon splinter

1 liter of milk

1 can condensed milk

Half a teaspoon of cloves

Sugar to taste

Preparation

We will cook

3 cups rice

2 cups water, half-baked when we pour

1 liter of milk and a can of condensed milk.

We add sugar to taste, it is ideal to add half a

teaspoon of cinnamon and a teaspoon of cloves
hope it is the desired point moment, when not
completely dry and is cooked rice, remove from
heat so it can cool, as soon as it has cooled it is
ready for consumption.
 AJI DE GALLINA

ingredients :
1 1/2 chicken breasts with bone

lettuce leaves

1/2 cup minced pickled pepper

1/2 onion chopped

1 teaspoon garlic

Oil

Chicken broth

French bread (07)

3 OLIVE

3 potatoes

Toothpick

PREPARACION

Boil the chicken with celery and salt to flavor

the broth.

Cool the chicken and pick, strain the broth

and set aside.

Split the bread into pieces and soak in some

of the broth, liquate the bread

In a pot without oiladd the onion still don’t

have substance.

Once the onion has lost liquid pour oil and fry
well, add pepper and fry moving to prevent
burning, until oil has taken the color evenly
pepper, add the garlic, fry a little then pour the
bread.

Cooking moving to this mixture does not stick to

the bottom of the pot, every time you feel it
thickens, go slowly pouring the leftover broth
and so it begins to boil and note that with
bubbles burst some oil out, at this point add the
picked chicken and, let take a little boil, at this
time add the milk and Parmesan cheese if desired or any of them well. Never, ever give color
with chopstick.
 WINTER FRUIT COMPOTE RECIPE

Ingredients:

1 package fresh or frozen cranberries, thawed

2/3 cup packed brown sugar

1/4 cup orange juice concentrate

2 tablespoons raspberry vinegar

1/2 cup chopped dried apricots

1/2 cup golden raisins

1/2 cup chopped walnuts, toasted

In a 1-1/2-qt. slow cooker,

combine cranberries, brown
sugar, orange juice concentrate
and vinegar.
Cook, covered, on low until
cranberries pop and mixture is
thickened, 1-1/4 to 1-3/4 hours.
 TURKEY PEPPER KABOBS RECIPE

Ingredients:

1 can unsweetened pineapple chunks

1/4 cup packed brown sugar

2 tablespoons canola oil

2 tablespoons Worcestershire sauce

1 garlic clove, minced

1 teaspoon prepared mustard

1 pound turkey breast tenderloins, cut into 1-inch cubes

1 large sweet onion, cut into 3/4-inch pieces

1 large green pepper, cut into 1-inch pieces

1 large sweet red pepper, cut into

1-inch pieces

For marinade, mix brown sugar, oil,

Worcestershire sauce, garlic, mustard and

reserved juice. In another bowl, toss turkey

with 1/3 cup marinade;

refrigerate, covered, 3 hours. On eight metal or

soaked wooden skewers,

alternately thread turkey, vegetables and

pineapple chunks. Place kabobs on an

oiled grill rack over medium heat.

 CEVICHE FISH

Ceviche is one of the

most popular dishes
ofPeruvian food, which
is consumed along the
coast ofPeru.

There are many

varieties and styles
toprepare, depending
on the region.

Undoubtedly oneof the

richest, despite its
simplicity, is the
fishceviche.

Then his step by step, based on a recipe for 6servings Preparation explained:

Ingredients

1 kilo of fresh fish fillets

2 corn (elote)

2-3 limo peppers (can use ½ chopped hot pepper totaste)

20 lemons

2 large sweet potatoes

1 large or

2 medium red onion

1 ½ teaspoons salt

½ teaspoon black pepper

1 teaspoon Aji No Moto (MSG)

4 sprigs of cilantro

1 ½ teaspoons minced garlic (or to taste)

6 sheets of hydroponic lettuce, curly or organic

Preparation:

Well first wash the fillets and then proceed to cutit into small pieces of about 2 cm cube
shaped andplaced in a glass container.

Chop the bell pepper or hot chili peppers into smallpieces, removing seeds white pique for
not much(to taste).

Cutting onions is very important as it should be(very thin) pen.

One thing to keep in mind that the onion does nothave too strong a flavor , we put it in a
glasscontainer with fresh water and pour 1 tablespoonwhite sugar.

Finely chop the coriander four branches, removingthe stems.

Boil the corn and sweet potatoes (microwave 3minutes on each unit). After the potatoes
boiledpeeled and cut into medium pieces like the corn.

Lemons in half (should be fresh and not overripe) were cut and remove the seeds. We proceed to
squeeze in a glass container. Importantly avoid squeezing lemons to the fullest, not to the most
bitter shell out.
Once you have set the lemon juice, mixed with the crushed garlic, the Aji No Moto, salt and pepper
for about 20 seconds so that all ingredients are blended.

Silt or chili hot pepper (depending on preference) and the drained fish (no ice) in the bowl with the
lemon juice is added , then the onion rinsed prior to that will not have the sweet taste of sugar
while he was soaking , and finally the cilantro . Once all the ingredients in the bowl, mix well using
a steel spoon (never wood).

Finally serve on a plate with a lettuce leaf, a slice of sweet potato, a piece of corn and you can
decorate with some cilantro over fish. To accompany the ceviche is customary in Peru serve some
court (roasted corn), or plantain chips (fried banana in thin slices). How drink can be served with a
glass of chicha morada.