Docente: Garcia Peña Jossy Liz

I.E.P EL NAZARENO UNIT 06: HEALTHY PERUVIAN FOOD

5° Año de secundaria

ACTIVITY 03: TYPICAL FOOD OF THE

REGION!
INSTRUCTION 01. WRITE THE CORRECT VERB UNDER THE PICTURES.

Peel – spread – slice – sprinkle – grate – fry – drain – squeeze – chop – mix – boil – break – roll – pour – knead

INSTRUCTION 02. LISTEN TO AND COMPLETE THE RECIPE.

Peruvian recipe!
Hello, people! Today, in our blog we are going to make a delicious and nutritious dish.
Ceviche is healthy, juicy, delicious, and nutritious. It’s one of the most popular dishes in Peru. In fact, to eat this unique
dish you can go to an exclusive restaurant or enjoy it at home by making your own ceviche. Today we will show you how
to prepare this delightful dish. These are the ingredients:

Are you ready? Let's cook our delicious ceviche.

First, (1) _______ the fish and (2) _______ it into small
squares. After that, (3) _________ the fish in a glass bowl.

Then, (4) ________ the lemons, (5) _______ them and

_________ (6) the juice in a cup.

CEVICHE Next, _________ (7) the onions and chili pepper. (8)
INGREDIENTS _________ the fish, onions and hot pepper in a glass bowl,
and then, ___________ (9) the lime juice in the bowl and (10)
 One kilo of ___________
_________ in the lime juice for 20 minutes. While the fish is
 One red __________
cooking, (11) _________ the sweet potatoes until they are soft.
 ½ kilo of __________
 One _______________ Finally, remove the fish from the bowl and add some salt.
 One kilo of ____________________ _______ (12) the sweet potatoes and serve with the fish.
 ________ to taste
 ACTIVITY 3 TYPICAL FOOD OF THE REGION!
INSTRUCTION 01. MATCH THE PARTS OF A RECIPE.
Method – title – ingredients – picture

Pancake recipe
 100g plain flour
 2 eggs
 300 ml milk
 1tbsp oil
 Pinch of salt
 Butter
 Syrup

1. Put the flour and milk into a bowl.

2. Crack the eggs and add them to the bowl.
3. Whisk the ingredients together.
4. Heat the frying pan and add a small amount of oil.
5. Pour some of the mixture into the frying pan.
6. Cook until browned and then flip.
7. Once the other side is brown leave to cool.
8. Serve with some syrup.
9. Enjoy eating.

A. LET’S CREATE!
 Step 1: Choose a typical dish.

1. Papa a la huancaína 1. Patita en fiambre

2. Juane 2. Sangrecita
3. Malarrabia 3. Chicharrón de pescado
4. Estofado de pato 4. Cuy frito
5. Sopa seca con carapulcra 5. Cecina con tacacho
6. Sopa teóloga 6. Sudado
7. Ocopa 7. Chilcano
8. Cuy guisado 8. Frito Trujillano
9. Tamales 9. Papa rellena
10. Chairo 10. Patasca
11. Humitas 11. Picante a la tarneña
12. Cabrito norteño 12. Solterito de Cuzco
13. Arroz con pato a la chiclayana 13. Rocoto relleno
14. Fritanguita 14. Chupe arequipeño
15. Pepián de pavo 15. Ceviche de conchas negras
16. Ají de gallina 16. Lomo saltado
17. Shambar 17. Causa
  Step 2: Look for some photos of the dish you are going to describe.

 Step 3: Describe the method of the dish you chose.

How to prepare “Anticuchos”

The Anticucho is -literally- the heart of Peruvian food. This heart-based dish of beef cooked in square pieces has become one of the
most beloved on tables around the world. And it is that its special aroma and delicious flavor make it an icon of the popular culture
of Peru. In an outdoor carretilla (stand), in a traditional restaurant or in the comfort of your home, a snack of Anticucho combined
with a portion of potatoes, corn and a good chili sauce will shake your palate.

First, clean and cut in squares the heart of cow or veal.

Second, combine ají panca paste, garlic, vinegar, oregano, oil, salt,
and cumin in a bowl.

Then, add the heart cubes and marinate them for at least three hours.

Next, make a brush with fresh corn husks, to baste the anticuchos. And
ANTICUCHOS then, thread three or four heart pieces in bamboo skewers, and grill at
INGREDIENTS medium heat basting with the marinade, using the corn husks brush,
 1 heart of cow or veal until cooked through (about three minutes each side).
To marinade:
Finally, take them off the heat, put on plates, and serve with potatoes,
 ½ cup ají panca paste corn, and chili sauce.
 1 tablespoon garlic, finely chopped
 ¼ cup red wine vinegar
 1 tablespoon dried oregano
 ½ cup vegetable oil
 Salt
 1 teaspoon cumin
To serve
 2 potatoes, boiled, peeled, and cut in thick slices
 2 Peruvian corns, boiled, and cut in thick slices
 Chili sauce

 Step 4: Check your recipe according to the rubric below.

RÚBRICA PARA EVALUAR UNA RECETA

4 3 2
CATEGORÍA Puntaje
Excelente Satisfactorio Insuficiente
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