lesson 12 eating out. bowl pitcher cup, half cup, quarter of a cup

Download Lesson 12 Eating out. Bowl Pitcher Cup, Half cup, Quarter of a Cup

Post on 31-Mar-2015




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Lesson 12 Eating out Slide 2 Slide 3 Bowl Pitcher Slide 4 Cup, Half cup, Quarter of a Cup Slide 5 Tea spoon Table spoon Slide 6 Dash Slide 7 SaucepanPan Slide 8 Cut /Chop Slide 9 Oven Slide 10 Chicken Broth Chicken Bouillon Cubes Slide 11 Egg White Yolk Slide 12 Salt Pepper Slide 13 Pour Stir Slide 14 Slide 15 Preheat. Slide 16 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. Slide 17 Ingredients : 6 eggs Dash of salt Dash of pepper 1/4 tsp. mustard 1 1/2 to 2 1/2 T. mayonnaise Paprika 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. Slide 18 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 Slide 19 Directions : 1. Cut tortillas in strips. Fry tortillas in small amount of hot oil until brown and crisp. Drain on paper towels. 2. Heat 2 teaspoons of vegetable oil in a large saucepan. Add onion and saut 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. Slide 20


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