Question

2. Read the article again. Circle the correct answer to the questions below.

a. How does the visitor describe the food in Thailand?

good spicy delicious


b. What does Hon Mhai look like?

frogs worms insects


c. With whom did the visitor eat scorpions the first time?

friends a family member alone


d. How do people prepare chicken liver in Japan?

grilled stir-fried boiled



3. Write examples of foods you can prepare using each cooking technique

stir-fried ________________________________________________________________________________

fried ___________________________________________________________________________________

boiled __________________________________________________________________________________

grilled __________________________________________________________________________________




LE DOY CORONA

Answer 1

Tras la lectura del artículo que aborda la descripción de la visita a Tailandia, podemos afirmar que:

a. How does the visitor describe the food in Thailand?

Spicy.

b. What does Hon Mhai look like?

Insects.

c. With whom did the visitor eat scorpions the first time?

Alone.

d. How do people prepare chicken liver in Japan?

Grilled.

3. Write examples of foods you can prepare using each cooking technique.

Stir-fried: vegetables, chicken, beef, pork, rice, cold cuts such as sausages.

Fried: chicken, platain, meat, pork, beef viscera, chorizo, preparations with corn or wheat flour.

Boiled: chicken, vegetables, corn, bananas, cornmeal, beef rib, legumes.

Grilled: corn, pork loin, steak, chicken thighs, pork chops, chicken breasts.

Answer 2

Respuesta:

hola,

Explicación:

Tras la lectura del artículo que aborda la descripción de la visita a Tailandia, podemos afirmar que:

a. How does the visitor describe the food in Thailand?

Spicy.

b. What does Hon Mhai look like?

Insects.

c. With whom did the visitor eat scorpions the first time?

Alone.

d. How do people prepare chicken liver in Japan?

Grilled.

3. Write examples of foods you can prepare using each cooking technique.

Stir-fried: vegetables, chicken, beef, pork, rice, cold cuts such as sausages.

Fried: chicken, platain, meat, pork, beef viscera, chorizo, preparations with corn or wheat flour.

Boiled: chicken, vegetables, corn, bananas, cornmeal, beef rib, legumes.

Grilled: corn, pork loin, steak, chicken thighs, pork chops, chicken breasts.