Spanish Tapas
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Spanish tapas are small snacks or appetizers that are commonly eaten with drinks. Tapas originated in the 13th century when the king decreed that wine must be eaten with food to prevent drunkenness. There are many varieties of tapas including cured ham, potatoes covered in a spicy brava sauce, and small pastries called empanadillas that are stuffed with meat or tuna.
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Tapas
Tapas are small plates of savory foods and appetizers that are served in Spanish cuisine, often with drinks. They can range from simple items like olives or cheese to more elaborate dishes like stuffed peppers. The tradition of tapas began in the 13th century when the King of Castille ordered that wine be accompanied by small plates of food. Today, tapas have evolved and are influenced by globalization and different regional cuisines in Spain, but still retain their role as small dishes to share among friends with drinks.
La historia de las tapas
El documento resume la historia y origen de las tapas en España. Explica que el rey Alfonso X el Sabio ordenó que el vino siempre se sirviera acompañado de comida para evitar que subiera rápido a la cabeza. Esto dio origen a la costumbre de poner pequeñas porciones de jamón, queso o chorizo sobre el vaso de vino, llamadas tapas. A lo largo de los siglos, las tapas se diversificaron y hoy en día son una especialidad gastronómica presente en todo el mundo.
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Historia de la sopa
La sopa es una preparación culinaria que consiste en un líquido con sabor e ingredientes sólidos de pequeño tamaño. Tradicionalmente, la sopa constituía el plato principal en los hogares europeos y se preparaba en grandes calderos. Los caldos y sopas tuvieron su origen como una forma de ablandar alimentos duros con agua hirviendo, y con el tiempo se consumió también el agua de cocción por su sabor. La adición de diversos ingredientes dio forma a diferentes tipos de sopas como caldos, sopas espesadas,
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This document provides information about different Asian cuisines from various countries including Indonesia, Philippines, Korea, Thailand and others. It discusses specific dishes from each country's cuisine such as Bakso and Nasi Tumpeng from Indonesia, Maja Blanca and Suman from Philippines, Tangpyeongchae and Songpyeon from Korea. For Thailand, it outlines the four main regions and their characteristic foods like Pad Thai, Green Papaya Salad and Khanom Jeen. It also discusses the relationship between Thai foods and their culture and traditions.
Different types of cooking method
This document discusses various cooking methods:
- Boiling involves cooking in liquid at temperatures up to 1000°C and includes methods like rolling boil, simmering, and blanching.
- Poaching involves cooking gently in a minimum amount of liquid below boiling point.
- Steaming involves cooking with steam using containers with air holes, retaining nutrients.
- Stewing involves simmering solid food in a minimum amount of liquid for a long time with a covered lid.
- Braising involves first browning meat in fat then simmering in liquid.
- Roasting involves cooking meat or other foods in direct heat or with charcoal and fat, including methods like spit roasting or pot roasting.
-
CHINESE CUISINE
- Yin foods are considered "cool" and grow above ground, while yang foods are "warm" or "hot" and grow below ground.
- Chinese cuisine uses diverse colors, aromatic flavors, and tastes to create dishes that are works of art as well as delicious.
- Chinese food can now be found worldwide and represents Chinese culture, being generally healthy and nutritious.
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Tapas
Tapas are small plates of savory foods and appetizers that are served in Spanish cuisine, often with drinks. They can range from simple items like olives or cheese to more elaborate dishes like stuffed peppers. The tradition of tapas began in the 13th century when the King of Castille ordered that wine be accompanied by small plates of food. Today, tapas have evolved and are influenced by globalization and different regional cuisines in Spain, but still retain their role as small dishes to share among friends with drinks.
La historia de las tapas
El documento resume la historia y origen de las tapas en España. Explica que el rey Alfonso X el Sabio ordenó que el vino siempre se sirviera acompañado de comida para evitar que subiera rápido a la cabeza. Esto dio origen a la costumbre de poner pequeñas porciones de jamón, queso o chorizo sobre el vaso de vino, llamadas tapas. A lo largo de los siglos, las tapas se diversificaron y hoy en día son una especialidad gastronómica presente en todo el mundo.
MEAL PLANNING (5COURSE MEAL)
A meal is an instance of eating that usually occurs at scheduled times and includes prepared foods. Snacks differ in that they are smaller and eaten at unscheduled times. There are goals for good meal planning like meeting nutritional needs, budgeting money and time efficiently, and making meals appealing and social. Meals should include variety in color, texture, shape, temperature, and flavor according to dietary guidelines. Common meal types include breakfast, lunch, brunch, dinner, supper, picnic, and banquet. Formal meals may include many courses from appetizers to dessert while simpler meals have fewer courses.
Historia de la sopa
La sopa es una preparación culinaria que consiste en un líquido con sabor e ingredientes sólidos de pequeño tamaño. Tradicionalmente, la sopa constituía el plato principal en los hogares europeos y se preparaba en grandes calderos. Los caldos y sopas tuvieron su origen como una forma de ablandar alimentos duros con agua hirviendo, y con el tiempo se consumió también el agua de cocción por su sabor. La adición de diversos ingredientes dio forma a diferentes tipos de sopas como caldos, sopas espesadas,
Asian Cuisines
This document provides information about different Asian cuisines from various countries including Indonesia, Philippines, Korea, Thailand and others. It discusses specific dishes from each country's cuisine such as Bakso and Nasi Tumpeng from Indonesia, Maja Blanca and Suman from Philippines, Tangpyeongchae and Songpyeon from Korea. For Thailand, it outlines the four main regions and their characteristic foods like Pad Thai, Green Papaya Salad and Khanom Jeen. It also discusses the relationship between Thai foods and their culture and traditions.
Different types of cooking method
This document discusses various cooking methods:
- Boiling involves cooking in liquid at temperatures up to 1000°C and includes methods like rolling boil, simmering, and blanching.
- Poaching involves cooking gently in a minimum amount of liquid below boiling point.
- Steaming involves cooking with steam using containers with air holes, retaining nutrients.
- Stewing involves simmering solid food in a minimum amount of liquid for a long time with a covered lid.
- Braising involves first browning meat in fat then simmering in liquid.
- Roasting involves cooking meat or other foods in direct heat or with charcoal and fat, including methods like spit roasting or pot roasting.
-
CHINESE CUISINE
- Yin foods are considered "cool" and grow above ground, while yang foods are "warm" or "hot" and grow below ground.
- Chinese cuisine uses diverse colors, aromatic flavors, and tastes to create dishes that are works of art as well as delicious.
- Chinese food can now be found worldwide and represents Chinese culture, being generally healthy and nutritious.
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El documento resume la historia y origen de las tapas en España. Explica que el rey Alfonso X el Sabio ordenó que el vino siempre se sirviera acompañado de comida para evitar que subiera rápido a la cabeza. Esto dio origen a la costumbre de poner pequeñas porciones de jamón, queso o chorizo sobre el vaso de vino, llamadas tapas. A lo largo de los siglos, las tapas se han diversificado y convertido en una especialidad gastronómica presente en todo el mundo.
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Contents:
-Pasta and noddles
-making of pasta
-types of fresh and dry pasta
-intresting Facts
-Matching pasta with sauce
Thank you
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The document provides details on the courses that make up a traditional French classical menu, including:
1) Hors d'oeuvres which are appetizers served before the meal, including seafood cocktails, grapes, melon, and caviar.
2) Soups which can be thick or thin, and are served with bread.
3) Eggs dishes like omelettes.
4) Pasta and rice dishes like spaghetti and risotto.
5) Fish courses featuring dishes like salmon and sole.
6) Entrees which are smaller meat dishes served before the main course.
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Here are the answers to the fill in the blanks:
1. Bivalves
2. Tronçon, Darné
3. Alive
4. General Fish, Shell Fish
5. Gills
6. Tronçon
7. Round
8. Sole
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Sandwiches can be made with a variety of fillings such as meat, fish, fruit, cheese, or salad placed between two slices of bread. Different types of bread like white, brown, or rolls can be used. Sandwiches are a quick and easy snack or meal that can be served hot or cold in open or closed styles. A chicken sandwich recipe is provided as an example using buttered white bread, lettuce, mayonnaise, tomatoes, chicken ham, and more lettuce.
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Este documento contiene 31 recetas de pintxos y tapas típicos de la cocina vasca. Las recetas incluyen opciones de marisco como langostinos, txangurro y gambas; pescado como bacalao, salmón y bonito; y carnes como pollo y patatas. La mayoría de las recetas son pequeños bocados que se sirven pinchados o en tartaletas y utilizan ingredientes como pimientos, anchoas, ajo y salsa rosa.
Recetario de tapas
El documento presenta una serie de recetas de tapas y pinchos para el curso de cocina "Cocina en Miniatura. Tapas y pinchos" impartido en la Biblioteca Pública Municipal de Requena. Incluye 11 recetas de tapas como brocheta de tomate y queso a la albahaca, brocheta de atún en soja, crujiientes de jamón y queso, langostinos fritos con miel, vieiras a la gallega, morcilla de Burgos con queso de cabra, pechuga de pollo con salsa de mostaza,
Recetario montaditos-pdf-gratis
Este documento presenta varias recetas de montaditos, incluyendo montaditos de champiñones, jamón con melocotón, atún, salmón, queso azul y otros. Proporciona instrucciones detalladas para preparar cada montadito de manera fácil y rápida. También incluye recetas recomendadas de montaditos de esqueixada, tropicales gratinados y escalivada con anchoas. El objetivo es ofrecer una variedad de opciones deliciosas y versátiles para comer como montaditos.
El arte culinario de francisco figueredo buenos aires (1914)
Este documento proporciona varias recetas de postres y dulces, incluyendo crema con huevos y leche, crema al baño maría, buñuelos de manzanas, panouets o crepes con dulce, tortillas con crema, soufflé de queso y torrejas con dulce. Proporciona instrucciones detalladas sobre los ingredientes y los pasos para preparar cada receta.
Cocina practica de cuaresma de p.l. lass, año 1905.copia facsimil
1) El documento ofrece instrucciones sobre el ayuno y la abstinencia de carnes durante la Cuaresma en la iglesia católica, incluyendo su origen, observancia, y excepciones como el Indulto de carnes en España. 2) Explica los diferentes tipos de ayuno como el cuaresmal, de las Cuatro Témporas, y de vigilia, así como los días de abstinencia sin ayuno. 3) Resalta que aunque el rigor del ayuno ha disminuido, todavía es una práctica espiritual y expiatoria
CURSO GRATUITO DE TAPAS
<a>Aclys Formación</a>, situada en C/ Dibujante Manuel Gago 2, 46018 Valencia, te proporciona un
CURSO GRATUITO DE TAPAS
con la finalidad de que consigas un mejor Currículum frente al mercado de trabajo , a la par que te resulte personalmente interesante.
- Esperamos te sea de utilidad -
The aztecs
The Aztec civilization originated in what is now the southwestern United States and migrated to central Mexico in the late 12th century. They built the advanced city of Tenochtitlan, which had about 300,000 residents at its peak. The Aztecs had a highly developed agricultural economy and social hierarchy. They practiced human sacrifice on a large scale as part of their religion, sacrificing thousands of people each year to appease the gods.
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El arte culinario de francisco figueredo buenos aires (1914)
El arte culinario de francisco figueredo buenos aires (1914)
Cocina practica de cuaresma de p.l. lass, año 1905.copia facsimil
Cocina practica de cuaresma de p.l. lass, año 1905.copia facsimil
Similar to Spanish Tapas
Raquel Bernal - Spanish Tapas
Tapas is an essential part of the social culture of Spain and is something that every visitor to Spain should experience.
6. Marc and Ferran
Typical foods in Spain include croquetas, which are small fried breadcrumbed rolls containing meats or potatoes; paella, a rice dish originating in Valencia that often includes seafood, meat, and vegetables; and gazpacho, a chilled tomato soup. Other popular Spanish dishes are patatas bravas (spicy fried potatoes), jamón ibérico (cured ham), cochinillo asado (roasted suckling pig), tostadas de tomate y jamón (toasted bread with tomato and ham), tortilla española (Spanish omelette), and gambas al ajillo (shrimp cooked in garlic oil). Many Spanish foods emphasize simplicity and allowing fresh,
Spanish Tapas: Great time, great food.
Tapas are small appetizers or snacks in Spanish cuisine that may be cold or hot. In Spain, patrons can order many tapas to combine into a full meal. The origin of tapas is uncertain, but theories include that tavern owners offered free cheese to disguise bad wine, that a king recovered from illness by drinking wine with small dishes, and that a king ordered another drink "with the cover" after a waiter covered his wine glass with ham to protect it from sand.
Italian cuisine
The document summarizes the structure of typical Italian meals throughout the day as well as the structure of a formal Italian meal. It discusses breakfast (caffè e latte or coffee with bread), lunch (a first and second course with pasta/rice and meat/fish), a mid-afternoon snack, and a light dinner. A formal meal includes an aperitif, antipasto, primo (pasta or soup), secondo (meat or fish), side dishes, cheese and fruits, dessert, coffee, and digestivo.
Spanish Cuisine.pptx
Spanish cuisine uses olive oil, garlic, tomatoes, paprika, chorizo, saffron, sherry, and smoked paprika as key ingredients. Dishes include paella, gazpacho, tortilla española, churros, and albondigas soup. Spanish food presentation is decorative, with colorful vegetables and elements representing traditional Spanish culture arranged artistically on plates.
Spanish food
This document provides an overview of Spanish cuisine. It discusses the history and geography of Spanish food, noting influences from various cultures over time. Key ingredients used in Spanish cooking are highlighted. A typical Spanish day of meals is outlined, including breakfast, lunch, snacks and dinner. Several famous Spanish dishes are described in detail, such as tapas, paella, Spanish omelette, gazpacho and main courses like loins and hamburgers. The document focuses on foods commonly served and eaten during a Spanish festival called Romería.
Spanish cuisine
Spanish cuisine is heavily influenced by regional cuisines and the historical processes that shaped culture and society in different Spanish territories. Key ingredients include serrano ham, chorizo sausage, olive oil, olives, garlic, saffron, Spanish paprika, almonds, cheeses, citrus fruits, and Spanish wines. Popular cooking methods include one-pot stews, grilling, and frying. Famous Spanish dishes include paella, gazpacho, tortilla Española, caldo gallego, pinchos morunos, and fideua.
Traditional food (maria and ander)
Paella is the most representative dish from Spain, especially from Valencia. It is prepared with rice and stir-fried ingredients like seafood, chicken or rabbit. Gazpacho is a cold soup from Andalusia made with blended raw tomatoes, cucumbers, and garlic. A Spanish omelette is made with eggs, potatoes, and sometimes onions or peppers and fried in oil.
Spanish famous dishes
Gazpacho is a cold soup made of raw blended vegetables that originated in southern Spain and Portugal. It is widely consumed during hot summers because it is refreshing. Paella is a traditional Spanish rice dish that is simmered with meat, seafood, beans and herbs like saffron and rosemary. The slow cooking process brings out the flavors. Spanish omelette is a national dish of Spain made with eggs and potatoes, sometimes including onion. It is commonly served at room temperature as a tapa. Catalan cream is a famous Catalan dessert similar to French crème brûlée, made with egg yolks, milk and sugar flavored with cinnamon, orange and lemon peel and topped with
Trabalhos Espanha
Spanish Gastronomy is based on the Mediterranean diet and includes staples like olive oil, garlic, onions, potatoes, tomatoes, and wine. Popular dishes include paella from Valencia, gazpacho soup, tortilla de patata, and pisto. Tapas, or small plates, are commonly eaten at bars. Desserts like crema catalana are also part of Spanish cuisine.
Traditions in Spain include flamenco dance and music from Andalusia, bullfighting festivals like San Fermines in Pamplona, and the tomato-throwing festival of La Tomatina in Buñol.
Famous Spanish singers include Enrique Iglesias, known for "B
Recipes
The document provides information about typical eating habits and meals in Catalonia, Spain. It describes that Catalonians typically have 3-5 meals per day, including breakfast between 8-9 AM, a morning snack called esmorzar, lunch between 1-3 PM as the main meal, an afternoon snack called berenar, and dinner between 9-10 PM. It provides details on what is typically eaten for each meal and snack. The Catalan diet is based on the Mediterranean diet consisting of foods like olive oil, fish, meat, cheese, vegetables, fruit, and bread.
Europe-main-dish
Italy has distinct northern and southern regions with varied cuisines. Northern Italy is known for cheeses and rice dishes while southern Italy favors pasta with tomato sauces. A traditional Italian meal includes appetizers, pasta or soup, a main protein like meat or fish, sides, and dessert. Common ingredients are pasta, seafood, olive oil, tomatoes, and herbs. Spanish cuisine also emphasizes fresh ingredients and features dishes like paella, gazpacho soup, and seafood. French cooking is renowned for its techniques and regional specialties like quiche from Lorraine and ratatouille from Provence.
Appetizers
This document provides an overview of appetizers, including their definition, history, classifications, and examples. Some key points:
- Appetizers are small dishes served before a main meal to stimulate appetite. They can be hot or cold and are meant to be eaten by hand.
- Appetizers originated in ancient Athens and Rome but grew in popularity in the 19th century as meals became more structured.
- They are now classified into categories like cocktails, hors d'oeuvres, canapés, relishes/crudités, petite salads, and chips and dips. Each category has traditional components and presentation styles.
- Overall, appetizers are defined by their bite-sized
Street Food of the World
Journey across the world exploring street food from different countries. Explore the delicacies that drives the cities across the globe. A mouth watering presentation by PresentationGFX.com
Italian cuisine
Italian cuisine is known for dishes like minestrone soup which contains seven vegetables, meats and spices representing seven virtues. Tomato sauce is a staple, often served with dishes like risotto which is a creamy rice dish cooked in broth. Risotto alla milanese is a special risotto served with ossobuco alla milanese. Antipasto, or appetizers, have a significant role in Italian cuisine tracing back to a 15th century book recommending starting meals with fruit. Desserts include panettone, tiramisu, kasata and panna cotta. Italian wine production has ancient origins though exact dates are uncertain.
Estia
- Crostini are thin slices of toasted or grilled bread that are drizzled with olive oil and salt and may be topped with various ingredients to serve as appetizers.
- Arancini are fried rice balls commonly filled with meat sauce, tomato sauce, mozzarella, or peas that originated in Sicily in the 10th century.
- Patatas bravas consists of fried potato pieces served with a spicy tomato sauce and are a popular tapa in Spanish cuisine.
SPAIN by Tasos
Spain is a sovereign state located on the Iberian Peninsula in southwestern Europe. Spanish is the world's second most spoken first language, with over 500 million Spanish speakers globally. The document then provides details on popular Spanish dishes like paella and gazpacho, drinks like sangria, cultural traditions such as Semana Santa processions, piñata games, bullfighting, flamenco dancing, and famous Spanish football teams including Real Madrid and Barcelona.
European food patri y liber
The document summarizes typical foods from several European countries. For Spain, it discusses paella and tortilla de patata. For Finland, it mentions porilainen sandwiches and kalakukko bread. For Italy, it describes pizza and cappuccino. For Greece, it notes moussaka and taramasalata. For France, it discusses crepes and champagne.
European food patri y liber
The document summarizes typical foods from several European countries. For Spain, it discusses paella and tortilla de patata. For Finland, it mentions porilainen sandwiches and kalakukko bread. For Italy, it describes pizza and cappuccino. For Greece, it notes moussaka and taramasalata. For France, it discusses crepes and champagne.
Pizza
1) The word "pie" is related to the Latin word "Pica" meaning magpie bird, from which the words "Pizza" and "Pie" are derived.
2) While Pizza is famous in Italy, it originated from flat breads topped with olive oil, spices and potatoes baked by ancient Greeks.
3) In the 18th century in Italy, unsauced flat breads called "Pizzas" were sold as cheap street food in Naples and eventually tomatoes were added as a topping.
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Spanish Tapas
- 6. “ Patatas bravas” (hot potatoes) In Spain there is a tapa called “patatas bravas”. This tapa consists of a plate with pieces of potatoes covered with a type of sauce called “brava”(hot). Apart from this spicy ingredient, you can add ketchup and mayonaisse.
- 7. “ Empanadillas” (pasty) In our country there’s a tapa called “empanadillas”. This tapa consists of a pastry stuffed with tunna or meat with pepper. “Empanadillas” have got a semicicle shape. This tapa is served hot.