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    Eruvian OOD: Students: Ma. Gabriela Ramirez Dayana Barrera

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    DayanaBarreraInarejo
    The document describes Peruvian cuisine and provides information on common ingredients and dishes in Peruvian food. It lists popular starters like ceviche made from raw fish, potatoes in Huancaina sauce, and Causa Peruvana made from yellow and white potatoes. Main dishes mentioned include Cau-Cau made with cow guts, Panchamanca with meats like guinea pig, and Aji de Gallina with chicken. It also provides recipes for the desserts Suspiro Limeño made with condensed milk and Suspiro de Violencia made with rice pudding.

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    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd

    Eruvian OOD: Students: Ma. Gabriela Ramirez Dayana Barrera

    Uploaded by

    DayanaBarreraInarejo
    42 views16 pages
    The document describes Peruvian cuisine and provides information on common ingredients and dishes in Peruvian food. It lists popular starters like ceviche made from raw fish, potatoes in Huancaina sauce, and Causa Peruvana made from yellow and white potatoes. Main dishes mentioned include Cau-Cau made with cow guts, Panchamanca with meats like guinea pig, and Aji de Gallina with chicken. It also provides recipes for the desserts Suspiro Limeño made with condensed milk and Suspiro de Violencia made with rice pudding.

    Original Description:

    Presentación de inglés. Comida peruana.

    Original Title

    Peruvian Food

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    The document describes Peruvian cuisine and provides information on common ingredients and dishes in Peruvian food. It lists popular starters like ceviche made from raw fish, potatoes in Huancaina sauce, and Causa Peruvana made from yellow and white potatoes. Main dishes mentioned include Cau-Cau made with cow guts, Panchamanca with meats like guinea pig, and Aji de Gallina with chicken. It also provides recipes for the desserts Suspiro Limeño made with condensed milk and Suspiro de Violencia made with rice pudding.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    42 views16 pages

    Eruvian OOD: Students: Ma. Gabriela Ramirez Dayana Barrera

    Uploaded by

    DayanaBarreraInarejo
    The document describes Peruvian cuisine and provides information on common ingredients and dishes in Peruvian food. It lists popular starters like ceviche made from raw fish, potatoes in Huancaina sauce, and Causa Peruvana made from yellow and white potatoes. Main dishes mentioned include Cau-Cau made with cow guts, Panchamanca with meats like guinea pig, and Aji de Gallina with chicken. It also provides recipes for the desserts Suspiro Limeño made with condensed milk and Suspiro de Violencia made with rice pudding.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 16

    PERUVIAN FOOD

    students:
    Ma. Gabriela Ramirez
    Dayana Barrera
    MAP

    PERU
    MAP
    MAIN INGREDIENTS:
    STARTER: HUANCAINAS STYLE POTATOES

    Ingredients:
    Potatoes
    Cheese
    Oil
    Salt
    Yellow pepper
    Milk
    STARTER: CEVICHE

    Ingredients:
    Raw fish
    Red onion
    Lemon juice
    Lime juice
    Salt and pepper
    Coriander
    STARTER: CAUSA PERUANA

    Ingredients:
    Yellow potatoes
    White potatoes
    Onion
    Vegetable oil
    Yellow pepper
    Salt and pepper
    Lemon juice
    MAIN COURSE: CAU- CAU

    Ingredients:
    Guts of cow
    Native potatoes
    MAIN COURSE: PANCHAMANCA

    Ingredients:
    Guinea Pig
    Cow
    Pig
    Chicken
    MAIN COURSE: AJ DE GALLINA

    Ingredients:
    Chicken
    Bread
    Milk
    Heavy cream
    Yellow chili
    Hard boiled eggs
    MAIN COURSE: LOMO SALTADO

    Ingredients:
    Beef
    Red onion
    Tomato
    Salt and pepper
    Spring onion
    Yellow pepper
    Vegetable oil
    White rice
    DESSERT: SUSPIRO LIMEO

    Ingredients:
    Condensed milk
    Evaporated milk
    Eggs
    Vainilla essence
    Sugar
    Ground
    cinnamon
    DESSERT: RICE PUDDING WITH PURPLE
    MAZAMORRA

    Ingredients:
    Rice Vainilla essence
    Milk Sugar
    Cinammon Purple mazamorra
    HOW TO PREPARE: SUSPIRO LIMEO

    Ingredients:
    Two jars of condensed milk

    Two jars of evaporated milk

    5 eggs (yolks and whites separately)

    1 tablespoon vanilla essence

    1 1/2 cups sugar

    Ground cinnamon to taste


    HOW TO PREPARE: SUSPIRO LIMEO

    In a pot combine condensed milk, evaporated


    milk, egg yolks and vanilla essence. Stir well.

    Bring to medium heat, stirring constantly, for


    20 minutes or until the mixture has thickened.
    Remove from heat and let cool. Once the
    mixture is warm pour it into a glass fountain or
    individual cups.

    For meringue. Whisk the egg whites until its


    snowy and add the sugar gently. Place the
    meringue on top of the dish and sprinkle with
    cinnamon.
    TALKING ABOUT FOOD

    Have you ever tasted Peruvian food?

    Do you like ceviche?

    Do you know what the Huancaina sauce is made of?

    What is your favorite Peruvian plate?

    What is the most famous traditional dish in that country?

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