Topics of interest for students of secondary education
PRETZELS:A pretzel is a type of European-descended baked good made from dough in soft and hard varieties and savory or sweet flavors often in a unique knot-like shape.Pretzel shape is a distinctive symmetrical looped form.Some varieties are instead made in a more plain stick or rod shape.Larger pretzels are typically consumed singly while small pretzels are served in multiples.Pretzels as a food are associated with different backgrounds, cultural purposes and ingredients that include a variety of glazes and coatings.The sweet pastry varieties have no special purpose or background, come in many different textures, toppings and coatings and are part of the wider selection of pastries and cookies.
THANKSGIVING DAY FOOD: TURKEYThe celebration of Thanksgiving will be incomplete without the legendary Turkey. It derives its name from the 'turk turk' sounds it makes when scared. Turkey was at one time being considered as the national symbol of America. Benjamin Franklin felt that turkey was the right choice because it was a good runner and had a sharp sight. A bald eagle later became the national symbol of America.First Thanksgiving FeastThe famous 'Turkey' adorns the table of every household as a main course during the celebration. The customary dinner reminds of the 'Four Wild Turkeys' served at the 'First Thanksgiving Feast'.It is said, that pilgrims had a feast consisting of cooked turkey after their first harvest in the year 1621, which popularly came to be known as 'First Thanksgiving Feast'. It continued for three days and included ninety Indians. There is however no evidence to prove that turkey was cooked during the first feast. It could have been Venison-flesh of a deeror wild goose meat.According to folklore Queen Elizabeth of 16th century England was chewing a roast goose during a harvest festival. During the meal, she got to know that the Spanish Armada, on its way to attack England had sunk. In the joy of good news, she ordered for a second goose. Goose became a favourite bird at harvest time in England. However, when the pilgrims arrived in America, they replaced the roasted goose with roasted turkey as main course as it was easier to find and in plenty.
KNISH:Aknish is a German,Eastern European and Yiddish snack food made popular in North America.Consist of filling covered with dought that is either baked,grillep or deep fried.Kanishes can be purchaced from street vendors in urban areas with a large population,sometimes at a hod dog stand.In the most traditional versions,the filling is made enterely of mashed potatoe,graund meat,sauerkraut,onions,kasha o cheese.More modern varieties of filling feacture sweet potatoes,black beans,fruit,broccoli,tofu or espinach.The knish is very similar to the Spanish and Latin Ameria empanada.The knishes may be raund,rectangular or square.They may be enteely covered in dought or some filling may peek out of the top.
HAMANTASCHEN:A hamantaschen is a pastry in Ashkenazi Jewis csine recognizable for each three-cornered shape.The shape is achieved by folding in the size of a circular piece of dought,whit a filling placed in the center.It is traditionaly during the Jewish hiliday of Purim.Hamantaschen are made by meny differnts fillings,including prunets,nuts,poppy seed,date,apricot,apple,fruit preseves,cherry,chocolate,halva,or even caramel or cheee.They formation varieds of hard patry to soft doughy casings.
Well done! Iciar, Malena & Laura. I'm very happy to see that youare collaborating in the blog project. Keep working hard!!
A bagel is a kind of bread elaborated trditionaly by wheatflour and usually it has a hole in its centre, like a donut. Before it is put in the oven it is breefly cooked in water giving as a result a dens bread with the outer part a little crunchy. The dough is often tasted with different products such as salt, onion, garlic, egg, pumpernickel(as Kathy said). There exists some varaities not so traditionals like: tomato, cheese,cumin and muesly. As Kathy told us bagels can be coverd in sesame seeds, poppy seeds, onions or dried garlic, thick salt, or maybe all at the same time and they call it "every-thing bagels". The origin of the bagel is unknown, however there exists references dated in 1683 which place its origin in Central Europe, when a baker from Cracovia elaborated the meal and he offerd it as a present for the king of Poland to celebrate his victory among the turkish. His elaboration was made in a stirrup shape as a tribute to the cavalry, thats why it was given the word "Beugal" to name it. A bagel is traditionaly made with wheat flour, salt, water and yeast. There exists varieties of the recipe, you can add something sweet such as: sugar, honey or you can add something savoury like salt pepper or sesame or poppy seeds. Usually you mix the ingredients to form a dough.
A very detailed description Mireia, well done! I hope we all have a chance to go to Manhattan and try one of those delicious bagels!!
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I want to speak about my skiing-week: The first day I had to get up early because we had to be there at nine o`clock in the morning. When I arrived at the place where we met I had to leave the luggage in the bus boot, say good bye to my family and then got on to the bus. In the trip which lasted nine hours we made three stops; the first stop lasted fifteen minutes so we could have time to go to the bathroom; the second stop lasted an hour so we could have lunch and go to the bathroom; the third stop only lasted ten minutes; and then, finally we arrived in Andorra and it was a little cold and snowy. We were all so happy that we applauded. When we got to the hostel the teachers put us in rooms of six people and I was with Ines Mª, Anna Cristina, Elba and Lidia. Later we had dinner, then stayed awake talking until at least one in the morning and accidentally fell asleep.
Thanks for narrating your coach journey to Andorra, Mireia. I hope you had a great time after that tiring first day.
Ingredients: 1 cup olive oil. 2 cups semolina. 3 cups of sugar. 4 cups water. 100 gr. peeled almonds. 2 tablespoons ground cinnamon. Method: The traditional rule of thumb for the halva is counted (steps): 1 (olive oil), 2 (meal), 3 (sugar), 4 (water). Currently, sugar is usually reduced from 3 to 2 steps and uses some vegetable oil instead of olive. Pour oil in large saucepan over medium heat and when it almost begins to smoke, add in a few grits, stirring constantly until it turns brown in color clarito. Reduce heat, add the almonds, mix and continue frying until the point (color) that you like (without burning, of course). Meanwhile, prepare the syrup 02 cups sugar dissolved in water. Boil the mixture for 3 to 4 minutes. Remove grits from heat and add the syrup moving. Bring back the pan to low heat and stir till the mixture is uniform. When almost all the moisture absorbed, add the remaining sugar. Remove from heat and cover with a clean cloth for about 10 minutes. Then pour into a mold, unmold onto a plate when cool and sprinkle cinnamon.
this recet that i put is one of a lot of recets...
Topciu the word for "receta" is recipe, it's pronounced "resepi"Thank you, it's mouth watering!!
O.K thank you pepa
My aunt went to New York and she told me that the tastes are delicious