Maria Elcy Aura Cristina Y Maria Fernanda 703

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INSTITUCION EDUCATIVA DISTRITAL NUEVA CONSTITUCION ESTUDIANTES: MARIA ELCY LOPEZ JULIO AURA CRISTINA MUNEVAR PINEDA MARIA FERNANDA AREVALO BALLESTEROS DOCENTE: NANCY TARAZONA CURSO: 703 AÑO:2019 TABLE OF CONTENTS JAPANESE PAGE:1 FRENCH PAGE: 2 AMERICAN PAGE:3 CARIBBEAN PAGE 4 RECIPE 1 JAPANESE PAGE 1 THE UBICATION OF RAMEN NOODLE SOUP CULTIVATION: Other important crops in Japan are cereals, such as wheat and barley. According to data for 2006, the annual production in tons was: rice, 10.7 million; potatoes or potatoes, 2.60 million; sugar cane, 1.25 million; and fruit, 5.12 million, with an important harvest of tangerines, melons and apples. FRUITS OF JAPAN Melon Yubari. ... Watermelon Densuke. ... Ruby Roman Grapes. ... Taiyo No Tamago Mangoes. ... Watermelons in cube shape. Sekai-ichi apple. ... Tangerine Dekopon. VEGETABLES: Book choy Eddo Kabocha jengibre Brotes de bambu Wasaby daycon Myhoga, berengena japonesa Shiso raíz de loto hakusai •4 tbsp sweetcorn •4 tbsp sweetcorn INGREDIENTS •700ml chicken stock 3 garlic cloves, halved 4 tbsp soy sauce, plus extra to season 1 tsp worccestershire sauce Thum-sized piece of ginger, sliced ½ tsp chinese fise spice Pinch of chili power 1tsp White sugar ( optional) 375g ramen noodles 400g sliced cooked pork or chicken breast 2 tsp sesame oil 100g baby spinach 4 tps sweetcorn 1 sheet diednori, finely shredded Slice Green spring onions or shallots Sprinkle of sesame seeds METHODO 1. Mix 700ml chicken stock, 3 halved garlic cloves, 4 tbsp soy sauce, 1 tsp Worcestershire sauce, a sliced thumb-sized piece of ginger, ½ tsp Chinese five spice, pinch of chilli powder and 300ml water in a stockpot or large saucepan, bring to the boil, then reduce the heat and simmer for 5 mins. 2. Taste the stock – add 1 tsp white sugar or a little more soy sauce to make it sweeter or saltier to your liking. 3. Cook 375g ramen noodles following the pack instructions, then drain and set aside. 4. Slice 400g cooked pork or chicken, fry in 2 tsp sesame oil until just starting to brown, then set aside. 5. Divide the noodles between four bowls. Top each with a quarter of the meat, 25g spinach, 1 tbsp sweetcorn and two boiled egg halves each. 6. Strain the stock into a clean pan, then bring to the boil once again. 7. Divide the stock between the bowls, then sprinkle over 1 shredded nori sheet, sliced spring onions or shallots and a sprinkle of sesame seeds. Allow the spinach to wilt slightly before serving. RECIPE 2 FRENCH PAGE 2 THE UBICATION OF BLOOD ORNGE & DARK CHOCOLATE MADELIENES CULTIVATION The main crops are cereals, wheat, corn and sugar, wine, dairy products, fruits and vegetables, animals and meat products. FRUITS OF FRENCH: La pomme La banane La poire La fraise La cerise Le melón La orange La peche La melón d eav La raisin Le critron VEGETABLES: Mirepolx Brunoise Chiffonade vychy Tourneed Emince Noissete Pont neuf INGREDIENTS 100g unsalted butter , plus extra for greasing 2 large eggs 100g golden caster sugar zest 2 blood oranges plus juice of ½ (about 2 tbsp) 100g plain flour, plus extra for dusting 1 tsp baking powder 140g dark chocolate (60-70% cocoa solids), finely chopped blood orange dust (optional - see below) METHODO 1. Put the butter in a small saucepan over a medium heat until it foams and turns a nutty brown colour – watch the pan carefully, as butter can burn quickly. Pour into a bowl and set aside to cool. 2. Beat the eggs, sugar and zest in a large bowl with an electric hand whisk for about 5 mins until thick and pale. Add the juice and mix to combine. Mix the flour and baking powder together, then sift over the batter mixture, a third at a time, and fold in. 3. Add a large spoonful of the batter to the butter, mixing together until smooth and combined. Pour this into the batter and gently fold together until fully combined. Press a sheet of cling film onto the surface of the mixture and chill overnight. 4. About 30 mins before you want to bake the madeleines, grease a 12-hole madeleine tin with a little extra butter and dust with a little flour. Heat oven to 200C/180C fan/gas 6 and put the tin in the freezer to chill for 30 mins. Remove the batter from the fridge and add about 1 heaped tbsp to each madeleine hole – be careful not to overfill as they will bake over the edge and won’t form the characteristic hump. Depending on the size of your tin, you will have some batter left – either bake in batches or put the rest back in the fridge and bake within three days. 5. Bake in the oven for 10-12 mins or until golden brown around the edges. Immediately turn out the madeleines onto a wire rack and leave to cool fully. Put the chocolate in a microwaveable bowl and heat in the microwave on High in 30 sec bursts until about three-quarters of the RECIPE 3 AMERICAN PAGE 3 THE UBICATTION OF BUFFALO CHICKEN CULTIVATION: It is important because the type of crops depends on these characteristics. For example, in Central America and the Caribbean, the tropical climate favors the cultivation of products such as coffee, cocoa, tobacco, sugarcane, etc. .; While in temperate zones, cereals (wheat and corn among others) are grown. FRUITS OF AMERICAN: Tomato Corn Avocado Papaya Chile, peppers manis, peanuts potato potatoes cocoa chocolate Tobacco VEGETABLES: Tomato. ... Vanilla. ... Tobacco. ... Cocoa. ... Pineapple. ... Sunflower. Potatoes Pumpkin INGREDIENTS 1½ kg chicken thighs and drumsticks 180g sea salt flakes 90g soft dark brown sugar 2 tbsp chilli flakes For the spice mix - to make them tasty 2 tbsp sweet smoked paprika 1 tbsp ground cumin 1 tbsp sea salt flakes 1 tbsp dark brown sugar For the sauce - to add some heat 75g butter 125ml hot chilli sauce 1 tbsp maple syrup METHODO 1. Put the chicken in a big bowl. In a pan, heat 1 litre of water with the salt, brown sugar and chilli flakes. When it’s dissolved, add 2 litres of cold water and pour over the chicken. Put in the fridge and leave for at least 2 hrs, but ideally a day or two. When you’re ready to cook, take the chicken out of the water and pat dry all over with kitchen paper. 2. Heat oven to 180C/160C fan/gas 4. Put the smoked paprika, ground cumin, sea salt and dark brown sugar on a baking tray. Mix them together, then roll the dried chicken pieces in the spices, making sure everything is covered. Roast the chicken for 1 hr or until crispy and caramelised. 3. Meanwhile, for the sauce, gently melt the butter in a small pan with the hot sauce and maple syrup. When the chicken pieces come out of the oven, drizzle this sauce all over them and give them a shake. Serve with a side of creamed corn. RECETA 4 CARIBBEAN THE UBICATION OF RUM PUNCH CULTIVATION: Agriculture in the Caribbean region of Colombia is characterized by the cultivation of products such as bananas, cotton, corn and rice. It is also very important in its economy the cultivation of other agricultural items such as banana, sorghum, coffee, cocoa, cassava, African palm and fruits. FRUITS OF CARIBBEAN: Mango. ... - Papaya. ... - Avocado. ... - Guava ... - Coco. ... - Lima. ... - Carambola. VEGETABLES: Garlic eggplant auyama tomato onion INGREDIENTS 175ml freshly squeezed orange juice 75ml freshly squeezed lime juice 150ml good-quality golden rum 50ml sugar syrup dash of grenadine syrup dash of Angostura bitters ice cubes, to serve generous pinch of freshly grated nutmeg 2 thick slices orange to garnish maraschino cherries, to garnish METHODO Pour the juices, rum, sugar syrup, grenadine and Angostura bitters into a large jug and give it a good stir. Pop into the fridge to chill for 1 hr. 2. Serve over ice cubes, sprinkle over the nutmeg and garnish with an orange slice and maraschino cherry, speared with a cocktail stick.
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