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EMPTYING STAGE 7

EMPTYING STAGE 7. Food. WORKSHEET 1. BULGARIA. Soups  T arator, Bob chorba, Shkembe chorba. Salads  Shopska salad, Ovcharska Salad, Snow White salad. Main dishes  Moussaka, Kavarma, Mish- Mash, Elenski but, Kufte. Breads and pastries  Tikvenik, Pita bread, Banitsa.

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EMPTYING STAGE 7

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  1. EMPTYING STAGE 7 Food

  2. WORKSHEET 1 BULGARIA • Soups  Tarator, Bob chorba, Shkembe chorba. • Salads  Shopska salad, Ovcharska Salad, Snow White salad. • Main dishes  Moussaka, Kavarma, Mish- Mash, Elenski but, Kufte.

  3. Breads and pastries  Tikvenik, Pita bread, Banitsa. • Cheeses  Kashkaval, Sirene. • Sweets  Baklava, Halva, Kozunak, Tolumbichki. • Drinks  Rakia, Mastika, Menta.

  4. FRANCE - DAILY FOOD • South: influence of Italy  pasta, rice and pizza. • North  potatoes, cream and pancakes. • Typical food  baguette, cheese, wine and croissants. • Drinks  water, juice and refreshes.

  5. SPECIAL MENU • Christmas, Easter, St. Nicolas` s Day, St. George’s Day etc. • Christmas  "foie gras", oysters, turkey, chestnuts, deserts composed of different fruits, almond pate, dried fruits... • Easter  lots of chocolate and cakes.

  6. SPAIN - DAILY FOOD • Home food  Meat, fish, pasta and salads. • Typical food  Calçots, paella and tapas, omelette potatos,  bread with tomato and ham. • Drinks  Wine, cava and sangria.

  7. - SPECIAL MENU • Kings, Saint Stephen, easter... • Kings  tapas,  galets soup, pig roast and dessert a cake. • St. Stephenn  tapas, cannelloni of meat, meat and Catalan cream or custard. • Easter  special meal and for dessert a cake with decoration that brings chocolate eggs.

  8. WORKSHEET 2

  9. WORKSHEET 3

  10. WORKSHEET 4

  11. The usual breakfast, lunch and dinner

  12. The food served at a party.

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