1 / 20

Lesson 12

Lesson 12. Eating out. Cooking and Recipes. Bowl Pitcher. Cup, Half cup, Quarter of a Cup. Tea spoon . Table spoon . Dash. Saucepan Pan. Cut / Chop. Oven. Chicken Broth . Chicken Bouillon Cubes. Egg . White. Yolk. Salt Pepper. Pour Stir.

garson
Download Presentation

Lesson 12

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Lesson 12 Eating out

  2. Cooking and Recipes

  3. Bowl Pitcher

  4. Cup, Half cup, Quarter of a Cup

  5. Tea spoon Table spoon

  6. Dash

  7. Saucepan Pan

  8. Cut / Chop

  9. Oven

  10. Chicken Broth Chicken Bouillon Cubes

  11. Egg White Yolk

  12. Salt Pepper

  13. Pour Stir

  14. Blender Mixer

  15. Preheat.

  16. How to do boiled eggs 1. Place the eggs in a saucepan, cover them with COLD tap water (enough to just cover all the eggs). 2. Bring to a rolling boil over high heat. Keep an eye on the eggs, and as soon as the water is at a rolling boil immediately reduce the heat to a low medium boil and cook an additional 10 minutes. 3. Remove from heat and very quickly place the eggs under ice cold water or in a bowl of iced water to chill quickly and keep the yolk a nice yellow color. 4. Chill for a few minutes in the cold water until the egg is completely cooled. Crack each egg on all sides and peel.

  17. Deviled Eggs Recipe Ingredients : 6 eggsDash of saltDash of pepper1/4 tsp. mustard1 1/2 to 2 1/2 T. mayonnaisePaprika Directions: 1. Hard boil eggs. Cool 10 minutes and remove shells. Cut into halves lengthwise and remove yolk, place yolk into a small bowl. 2. Cream yolk, salt, pepper, mustard and mayonnaise. 3. Put 1/2 teaspoonful into egg whites and garnish with paprika.

  18. Tortilla Soup Ingredients: • 1/2 Kg of Corn Tortillas • Oil for frying • 2 teaspoons vegetable oil • 1/3 cup chopped onion • 4 ounce Chopped Green Chiles • 4 cups chicken broth • 1 cup shredded, cooked chicken • Salt • 10 ounce Tomatoes • 1 tablespoon lemon juice • 4 large lime slices

  19. Tortilla Soup Directions: 1. Cut tortillas in strips. Fry tortillas in small amount of hot oil until brown and crisp. Drainon paper towels. 2. Heat 2 teaspoons of vegetable oil in a large saucepan. Add onion and sauté until translucent. 3. Add green chiles, broth, chicken, salt to taste, and tomatoes. Cover and simmer 20 minutes. 4. Stir in lemon juice. 5. To serve, pour into soup bowls and add tortilla strips. Float a lemon slice in the center of each bowl.

More Related