ABBREVIATIONS

CUP C.
Tablespoon tbsp.
Teaspoon tsp.
Pound lb.
Ounce oz.
Package pkg.
Gallon gal.
Quart qt.
Dozen doz.
Large lge.
Small sm.

OVEN TEMPERATURES

TEMPERATURE

FAHRENHEIT TERM
250 – 300 Slow
325 Moderately Slow
350 Moderate
375 Moderately Quick
400 Moderately Hot
425 – 450 Hot
475 – 500 Extremely Hot

INGLES GASTRONOMICO
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 GASTRONOMIC ADJECTIVES
CHOPPED SMOKED

RAW

HOT
ROAST

STRAINED MELTED

THICKEN

PICKLED GUTTED

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 HOT FRIED

BOILED

FRESH LIQUIFIED

LARGE SMALL

GROUND

PEELED
RIPE

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BURNED GRATED

FROZEN

FULL
TOASTED

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 GASTRONOMIC VERBS

KNEAD
ADD

DRINK

BEAT STEAM

STRAIN EAT

FLAKE

CUT FOLD

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BROWN ROLL

FRY

POACH SQUEEZE

STUFF SIFT

POUR

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WASH MASH

GRATE

PEEL CHOP

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El campus culinario el Perú
 I. Complete: Chicken in peanut sauce

For: ………………………
Preparation …………… one hour
INGREDIENTS:
1 chicken cut into ……………..
1 onion, dice
1 tablespoon of garlic
4 tablespoons of aji especial
1 cup of vinegar
1 ½ cups of peanuts, toasted and ground
¼ cup of water
6 …………… yellow potatoes
Salt, black pepper and cumin to ……………
Oil

PREPARATION:
.................... the chicken with salt, 1 tablespoon of garlic,
2 tablespoons of aji especial, black pepper, cumin and vinegar ……..…….. it ….…………
for 30 minutes.
In a frying pan, …………….. 2 tablespoons of oil, ¼ tablespoon of garlic, 2 tablespoons of
aji especial and the onion. To this preparation ……………. water, salt, black pepper, cumin
and a tablespoon of chicken broth.
Drain and ……………… the chicken pieces and …………… them oil. Add the ground
peanuts, the fried chicken and ……………… it boil.
………………. over slices of yellow potato and white rice.

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 II. Complete: Crabmeat souffle

For 4 ………………..
…………… ………….. : 40 minutes.
INGREDIENTS:
1 pound of crabmeat
1 cup of white sauce
½ cup of ………………. parmesan chesse
8 eggs
Salt, black pepper
Ground nutmeg
………………. Parsley
Butter

PREPARATION:
Wash and …………….. the crabmeat …………… it in a bowl with the white sauce, salt,
black pepper, nutmeg and the eggs. Mix ………………... the mixture into a greased baking
dish. Finally ………………. grated parmesan cheese and ………… for 30 minutes at 325F.
Once golden, …………….. with parsley. Cut and serve.
You can …………….. The crabmeat with 1 pound of boiled and chopped vegetables. (string
beans, peas, carrots, cauliflower, broccoli)
Serve as an ……………………..

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 III. Complete: Seafood in aji sauce

For 4 ………………
……………… time: 30 minutes:
INGREDIENTS:
1 pound of seafood (scallops, ……….. or prawns, squid, ……..…)
5 tablespoons of oil
2 slices of bread
1 tablespoon of aji mirasol (chili powder mixed with ½ tsp. of water)
½ cup of ……………… milk
½ ……………… grated onion
1 ½ teaspoons of ……………… garlic
1 aji verde, ground of liquified (can substitute with fresh jalapeños)
1 ½ tablespoons of …………….. Parmesan cheese
5 ground walnuts
Salt, black pepper, nutmeg, and oregano to …………….
½ cup of broth or water

PREPARATION:
…………….. the bread slices in cold water, drain and …………. them with the milk
and ¼ cup of broth.
……………. 3 tablespoons of oil in a frying pan and fry 1 teaspoon of garlic, onion, and 1
tablespoon of aji mirasol, add the ……………… bread and ¼ cup of water or broth until a
smooth sauce is formed. ……………….. with salt, black pepper, nutmeg, oregano and liquified
aji verde.
Finally, …………… the parmesan cheese and ground walnuts.
In a saucepan, heat the oil and ………….. ½ teaspoon of garlic, the onion and seafood for 15
minutes. ……………..salt and mix with the bread mixture. As a main ……….. serve with rice.
As an …………………. serve with boiled yellow potatoes.
An alternative: the seafood can be replaced with ……………. chicken.

INGLES GASTRONOMICO
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THE IMPORTANCE OF FRUIT IN HUMANS DIET

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INGLES GASTRONOMICO
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are going to see some of
them here

Acaiberry

Acerola

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 Ackee

Abiu

Apple We

Apricot

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 Avocado

Canistel

Kiwi

Miracle
fruit
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 Orange

Passion fruit

Pears

Pineapple

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 Star fruit

Strawberries

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