trabajo-final (1) ingles2

8/16/2019 Trabajo-final (1) Ingles2

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INGLES II

PRESENTADO POR:

ANA ISABEL FELIZZOLA TORRADO CODIGO: 1.065.899.328

EDWIN HUERTA

TUTORA: ANGELA INES PAEZ

CODIGO: 90021_ 436

UNIVERSIDAD NACIONAL ABIERTA Y A DISTANCIA (UNAD)

PROGRAMA: PSICOLOGIA

FECHA: 25/04/2015


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Tray Paisa

The Antioqueña popular cuisine is listed, not only in Colombia, but among foreigners asone of the most desirable foods, being Tray Paisa which takes the honors.

The tray Paisa exists from the time of the conquest, for the Spaniards were served by thenatives who served their viands on rafts "wooden trays" stewed in their own seasoning withnatural products harvested by themselves.

Later in the era of mule for its abundance, components and traditional flavor, Antioquiacarriers chose it as their favorite to support their long and stressful hours dish. That is whytoday throughout Colombia and abroad is known as Paisa Tray, or mountaineer arriero fooddish.

The components of the paisa tray should always be the same and their preparation involves


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no great difficulty, the key is cooking the beans so they are well soaked, the rest is a matterof carpentry that can handle anyone who knows some cooking.

aingredients

• 1 cup beans or large red cargamanto

• 2 tabl espoons oil

• 1 lb. ground beef

• 1 cup or dish hogao

• ½ lbs of bacon

• Chicharrón, fresh

• 1 egg

• banana or sweet plantains (plantain)

• Arepa

• Sal

• 1 large onion

• 1 tomato (tomato) • Cilantro

• Sal

• Vinegar


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preparing

• So ak the beans in water to cover overnight before cooking. Cook the beans in the samewater, with half the oil. When they are soft, add salt.

• Meanwhile, saute the ground beef in oil over medium -high heat adding half the hogao andstir well. Cut into pieces and fry bacon cracklings. Mix everything and cook in a pan for 10minutes.

• When beans are tender, add the remaining stew and cook between additional 5 to 10minutes. Then, in a skillet, place oil for frying sweet bananas or plantains and fried eggs.

Serve in trays with rice, avocado and arepas.

• Hogao or stew: Mix everything and cook in pan for 10 minutes

• Arepas: In a bowl large enough to knead, put the cornmeal. About flour add oil.

• Throw in salt water, pour and mix until a stiff dough.

• Make dough ball in your hand and flatten with your two hands to give you a

plump shape.

• Then in a pan with oil, you Broil until both sides are golden brown.


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Region, city: Andean Region Topic: : The dishes of my region

Principal idea: the main idea of the theme is to show how easy to prepare and so everydayingredients that has the paisa tray and delicious taste.

Secondary ideas: It is a well known national and international dish a delicious taste that reflectsthe traditions of our country. Text tense (s): we intend to investigate in depth on some of the most influential of our Colombiancuisine dishes. Linking words: rice, plantains, beans First Paragraph principal idea: To show how our plate comes from ancient times.

Second Paragraph Principal idea: Knowing the ingredients paisa tray. Third Paragraph Principal idea: learn step by step the performance of our plate. Forth Paragraph Principal idea: Knowing that paisa tray is special date can be eaten at anytime of year. Fifth Paragraph Principal idea: know which drinks that combine with our plate.Sources (Use APA Normativity ): Bandeja Paisa-Por Greyza Baptista- Publicado September 3,2012-http://www.quericavida.com/recetas/bandeja-paisa/#

Cosas de Antioquia y Colombia- http://www.chispaisas.info/cocina5.htm
http://www.quericavida.com/author/greyza-baptista/https://plus.google.com/u/0/111825915929583877697/postshttps://plus.google.com/u/0/111825915929583877697/postshttp://www.quericavida.com/author/greyza-baptista/

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