“AÑO DE LA UNIVERSALIZACIÓN DE LA SALUD”

UNIVERSIDAD CATOLICA LOS ANGELES CHIMBOTE

FACULTAD CIENCIAS CONTABLES, FINANCIERAS Y
ADMINISTRATIVAS ESCUELA PROFESIONAL DE
CONTABILIDAD

STUDENT : Serna Quispe Julinho Flavio

COURSE : INGLES II

THEME : FORO 1 AND FORO 2

CYCLE :V

GROUP :A

TEACHER : Ms. TEJADA DAPUETTO, Silvia H.

AYACUCHO – PERÚ

2020 – I
 FORO 1

Orientación pedagógica asíncrona N° 2:What did you

you do yesterday?

WHAT DID YOU DO YESTERDAY?

06:30 am I woke up and made my bed.

08:00 am Showered and had breakfast.

12:30 pm Have lunch and help with household chores.

4:00 pm Study some courses and listen to music.

8:00 pm Dine and shower.

10:00 pm I got to rest.

FORO 2
GOOD DAY TEACHER

chicken rice ingredients

INGREDIENTES

4-6 chicken pieces

125 ml of Primor oil
1 onion, diced (100 gr)
6 gr minced garlic
Green chili pepper ground to taste
125 ml ground coriander
15 gr of aji panca paste
375 ml of dark beer (optional)
450 gr of rice
200 gr of peas
200 gr of shelled corn
200 gr of chopped carrot
100 gr of bell pepper cut into strips
Boiling water in necessary quantity

PREPARATION

Heat the oil in a saucepan over medium heat and fry the chicken encounters, previously
seasoned with salt and pepper, for four minutes on each side. Remove them and reserve. In
the same pot, brown the onion, garlic, and cumin for two minutes. Add the ground yellow
pepper and coriander, and cook for about six minutes, until the oil separates from the
dressing. Incorporate the chicken and the yellow pepper into strips. Add the rice, peas, and
stock or four cups of water. Stir until the ingredients are integrated. When the boil breaks,
cover the pot and cook over low heat for 20 minutes. Remove and remove from heat. Let
stand covered for 10 minutes. Serve and serve with the Creole sauce