Jolanta Szelest Gim nr 16 Poland
<ul><li>Faworki </li></ul><ul><li>Galaretka </li></ul><ul><li>Makowiec </li></ul><ul><li>Pączki </li></ul><ul><li>Sernik <...
<ul><li>Polish traditional, crisp cookies of the bow about a sweet taste, in the shape folded up, fried and sprinkled with...
<ul><li>Food production about the gelatinous consistency. Served cold always, because under the influence of the high temp...
<ul><li>C ake (most often yeast, more rarely brittle) wrapped up with mass from the poppy or with poppy mass on the sponge...
<ul><li>S pongy yeast cookie of the wheat flour in the shape of a little bit of oblate sphere. Usually stuffed with rose p...
<ul><li>K ind of the sweet cake, of which a ser white is an active principle .   </li></ul>&quot;Sernik&quot;
<ul><li>C onsisting confectionery product of half-fragile or of the short cake and fruits. They are most often these are a...
Upcoming SlideShare
Loading in …5
×

Jola szelest

413 views

Published on

Published in: Education
0 Comments
0 Likes
Statistics
Notes
  • Be the first to comment

  • Be the first to like this

No Downloads
Views
Total views
413
On SlideShare
0
From Embeds
0
Number of Embeds
2
Actions
Shares
0
Downloads
1
Comments
0
Likes
0
Embeds 0
No embeds

No notes for slide

Jola szelest

  1. 1. Jolanta Szelest Gim nr 16 Poland
  2. 2. <ul><li>Faworki </li></ul><ul><li>Galaretka </li></ul><ul><li>Makowiec </li></ul><ul><li>Pączki </li></ul><ul><li>Sernik </li></ul><ul><li>Szarlotka </li></ul>
  3. 3. <ul><li>Polish traditional, crisp cookies of the bow about a sweet taste, in the shape folded up, fried and sprinkled with the icing sugar. Most often eaten during the carnival and the last Thursday of carnival or for the pancake day, that is on Tuesday before the Ash Wednesday. They are being manufactured from creamy paste nailed together and is frying as donuts. </li></ul>&quot;Faworki&quot;
  4. 4. <ul><li>Food production about the gelatinous consistency. Served cold always, because under the influence of the high temperature jelly is melting itself. </li></ul>&quot;Galaretka&quot;
  5. 5. <ul><li>C ake (most often yeast, more rarely brittle) wrapped up with mass from the poppy or with poppy mass on the sponge cake. Typical Christmas Eve dish in the Polish cuisine. </li></ul>&quot;Makowiec&quot;
  6. 6. <ul><li>S pongy yeast cookie of the wheat flour in the shape of a little bit of oblate sphere. Usually stuffed with rose preserves or fruits, but also the liqueur, blancmange, not to say cheese. </li></ul>&quot;Pączki&quot;
  7. 7. <ul><li>K ind of the sweet cake, of which a ser white is an active principle . </li></ul>&quot;Sernik&quot;
  8. 8. <ul><li>C onsisting confectionery product of half-fragile or of the short cake and fruits. They are most often these are apples, it is possible also to use pears, of peaches, of apricot and other. As the addition it is possible to apply the raisin. </li></ul>&quot;Szarlotka&quot;

×