lunes, 11 de marzo de 2013

alumnos que no entregaron tarea la semana pasada 4-8 de marzo

2o B
Bautista Corro María fernanda
Campos Palacios Dafne
Conde Sánchez Julian
Flores Pérez Dorian
Hernández León Marian
Monsalvo Oceguera Jonathan
Monzalvo Alonso Naivith Yamilet
Mosqueda Hernández Mariana
Olivares Delgado Alan Roberto
Osorio Suárez Carlos Arturo
Pérez Conguillo Andrés
Ramírez Báez Samuel 
Ramírez Flores Angel Joshua
Reynoso Gómez Rafael Osmar
Rodríguez Carrera José Ignacio
Valadez Oyosa Melani Lizbeth
Valadez Suárez Alejandra
Vázquez Cinta Emmanuel

2o D
Aguilar Ortíz Laura Grecia
Alvarez Díaz Alejandro Guillermo
Arreola Rodríguez Idaly
Cabrera Martínez Ethan
Camejo García Alyssa Yadhira
Castillo Fernández Aissa
Castillo Velasco Andrea
Leija Hernández Anahí
Lin Tellez José Eduardo
Martínez Loaiza Edarait
Olivares Delgado Roberto Iván
Ramirez Cerecero Omar
Ramírez García José Raúl
Reyes Andrade Esli
Sol Ramírez Amanda Itzury
Solís Cruz Carlos Daniel
Vázquez del Mercado Díaz Paola

2oE
Aguilar Ortíz Laura Astrid
Alonso Meneses Araly
Azpiri Hernández Jesús Agustín
Conde Rodríguez Daniela
Crecencio Medrano Itzel Geraldine
Daza Norato Dilcia
Espíndola Montalvo Farid
González Rivera Jenny
Hernández Guzmán Gianni Ramón
Jiménez Rivera Santiago Ismael
Lagunes Lugo María Fernanda
López Corona Jesús Alberto
Martínez Ríos Carlos David
Martínez Solorio Daniela
Morales Cruz Fernando
Munguía Hernández Yara del Carmen
Rivera Martínez Ricardo
Varela García Víctor Samir
Vázquez Rodríguez Mario Alberto

viernes, 8 de marzo de 2013

Tarea 11-15 de marzo

Copia y completa la siguiente receta con el vocabulario visto en clase. Si existe una palabra que no corresponde busca cuál podría quedar correcta:


Bread and butter pudding with Trinidad sweet bread


Veg

Wordbank: egg eggs  cream   bread  sugar


Ingredients

Preparation method

  1. Preheat the oven to 180C/350F/Gas 4.
  2. Whisk the egg yolks, whole egg and sugar together in a bowl.
  3. Heat the cream to simmering point, then pour onto the eggs and sugar and whisk until combined. Pour the mixture back into the pan and heat gently, stirring, for about three minutes, being careful not to scramble the eggs.
  4. Place the slices of Trinidad sweet bread or cake into an ovenproof dish and pour over the custard. Bake in the oven for 6-8 minutes, or until the top is just turning golden-brown.
  5. Serve in the dish, garnished with the sliced orange and a dusting of icing sugar.

viernes, 1 de marzo de 2013

Tarea Semana 4-8 de marzo

Que tengan un buen inicio de semana, la siguiente tarea se entregará para la última clase de la semana.

Copia la siguiente receta de cocina en tu cuaderno y SIN USAR EL TRADUCTOR elabora la traducción de la misma, EN LA CLASE SE TE PREGUNTARÁ para asegurarnos que hiciste la traducción correctamente.


Salmon Baked in Foil

Ingredients

4 (5 ounces each) salmon fillets
2 teaspoons olive oil plus 2 tablespoons
Salt and freshly ground black pepper
3 tomatoes, chopped, or 1 (14-ounce) can chopped tomatoes, drained
2 chopped shallots
2 tablespoons fresh lemon juice
1 teaspoon dried oregano
1 teaspoon dried thyme

Directions

Preheat the oven to 400 degrees F.
Sprinkle salmon with 2 teaspoons olive oil, salt, and pepper. Stir the tomatoes, shallots, 2 tablespoons of oil, lemon juice, oregano, thyme, salt and pepper in a medium bowl to blend.
Place a salmon fillet, oiled side down, atop a sheet of foil. Wrap the ends of the foil to form a spiral shape. Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish and tomato mixture, covering completely; seal the packets closed. Place the foil packet on a heavy large baking sheet. Repeat until all of the salmon have been individually wrapped in foil and placed on the baking sheet. Bake until the salmon is just cooked through, about 25 minutes. Using a large metal spatula, transfer the foil packets to plates and serve.

SERVES  4
Calories: 300
Total Fat: 18 grams
Saturated Fat: 3 grams
Protein: 29 grams
Total carbohydrates: 5 grams
Sugar: 3 grams
Fiber: 1.5 grams
Cholesterol: 78 milligrams
Sodium: 213 milligrams