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PROYECTO

SPANISH. PROYECTO. By: Kyle, Nolan, Cassie P, Janessa, Matt Cassie B, Calvin. Nos Gusta / No, nos Gusta. Chocolate/ chocolate Mangos/ mangos Pineapples/ pina Vanilla/ vainilla Cake/ pastel Cheese/ queso. Peppers/ pimienta Olives/ olivo Peas/ guisante Raisins/ pasa

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PROYECTO

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  1. SPANISH PROYECTO By: Kyle, Nolan, Cassie P, Janessa, Matt Cassie B, Calvin.

  2. NosGusta / No, nosGusta • Chocolate/ chocolate • Mangos/ mangos • Pineapples/pina • Vanilla/ vainilla • Cake/ pastel • Cheese/ queso • Peppers/ pimienta • Olives/ olivo • Peas/ guisante • Raisins/ pasa • Cilantro

  3. AppetizerBy: Matt, and Calvin Locro Originated from Peru • Ingredients: It is made with minced onions and garlic, potatoes, water, milk, and salt. It is practically a potato and cheese soup. • Similarities: All of the ingredients are things that we use everyday to cook.

  4. Main Entrée By: Nolan LomoSaltado Originated from Peru • Ingredients: This meal is made with beef, potatoes, jalapeno peppers, tomatoes, garlic, onions, and little red wine to add more flavor. Similarities: The food that I find similar to this would be stew because it made with meat and potatoes and also has very similar ingredients.

  5. DessertBy: Janessa Pastel de tresleche Originated from El Salvador • Ingredients: This is cake made from sugar, butter, eggs, flour, vanilla, and tres different types of leche. This is what gives it the name. • Similarities: This is really familiar to a cheese cake because it has the same density and some of the same ingredients.

  6. BeverageBy: Kyle, and Cassie P Mango jugo Originated from El Salvador • Ingredients: The mango jugo is made from ripe sweet mangos, and blended with a little more sugar and water. • Similarities: the mango jugo is very similar to a mango fruit smoothie, except it is blended with ice instead of water.

  7. MENU

  8. Invitation • This group found many tasty Spanish dishes, but unfortunately we can only chose one of each. We will be serving Mango Juice for our drinks section. It’s a fruity concoction made from mainly, you guessed it, mangos, but it also has some powdered cardamom and sugar. For our appetizer, we will be serving Locro, which is potato soup and cheese with onions, minced garlic and salt and pepper. And, next is our entrée, which is a Spanish twist on steak. The steak is very tender and is smothered in a tangy-spicy sauce with a custom selection of your favorite jalapeno peppers. Now finally for the finale the dessert. We’ve made you a thick but fluffy, cream pie. You can chose your own flavor of cream pie, either banana, lemon, key lime or chocolate if you have a sweet tooth! Now, I propose that we serve these dishes (or others) on the last class we have before Christmas break.

  9. Bibliography • http://www.geocities.com/NapaValley/3925/recipe_bev_03.html • http://www.whats4eats.com/recipes/r_de_tresleches.html • http://www.whats4eats.com/recipes/r_so_locro.html • http://www.peru-travel-adventures.com/peru-recipes-food-ls.html

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