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    This document appears to be a student report about favorite foods in Spanish. It discusses making encebollado, a traditional Ecuadorian stew. The report includes an introduction, objectives, theory, development, conclusions, and recommendations sections. It also lists bibliographic references used. The student explains how to make encebollado by cooking cassavas and crushing tomatoes before combining the ingredients. The conclusions identify the fundamental parts of onions used in the dish. It recommends having all ingredients to deliver more flavor.

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    This document appears to be a student report about favorite foods in Spanish. It discusses making encebollado, a traditional Ecuadorian stew. The report includes an introduction, objectives, theory, development, conclusions, and recommendations sections. It also lists bibliographic references used. The student explains how to make encebollado by cooking cassavas and crushing tomatoes before combining the ingredients. The conclusions identify the fundamental parts of onions used in the dish. It recommends having all ingredients to deliver more flavor.

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    10 views6 pages

    Englis

    Uploaded by

    Juan bombon
    This document appears to be a student report about favorite foods in Spanish. It discusses making encebollado, a traditional Ecuadorian stew. The report includes an introduction, objectives, theory, development, conclusions, and recommendations sections. It also lists bibliographic references used. The student explains how to make encebollado by cooking cassavas and crushing tomatoes before combining the ingredients. The conclusions identify the fundamental parts of onions used in the dish. It recommends having all ingredients to deliver more flavor.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    of 6

    INSTITUTO SUPERIOR TECNOLÓGICO COTOPAXI

    TECNOLOGÍA SUPERIOR

    2° “E”

    Elementary
    TITLE: Favorite food

    ACADEMIC LEVEL TEACHERS:

    MEMBER:

    CARRERA CARRERA CRISTIAN ALEXANDER


    Contenido

    Introduction …………………………………………………………………………3

    2. Objectives …………………………………………………………………………4

    3. Theory ………………………………………………………………4

    4. Development …………………………………………………………………….12

    5. Conclusions ……………………………………………………………………19

    6. Recommendations ……………………………………………………………….19
    7. Bibliography ……………………………………………………………………..2

    Página 2|6
    1. Introducción

    2. we cook the cassavas

    Página 3|6
    3. we crush the tomato

    5.

    Página 4|6
    6.

    2. Conclusions
     Once the report has been made, we have obtained the following conclusions:

    That each ingredients of the onion

    Being able to identify the fundamental parts of the onion

    Página 5|6
    3. Recomendacions

    It is recommended to have all the ingredients so that it delivers


    more flavor

    4. Bibliografía

    https://es.wikipedia.org/wiki/Encebollado

    https://www.recetasnestle.com.ec/recetas/encebollado

    https://recetas.eluniverso.com/recetas/encebollado/

    Página 6|6

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