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Imperatives and Modals in Gastronomy

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Imperatives and Modals in Gastronomy

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Imperatives and modals in a gastronomy setting.

Created by

Fernanda Pérez Rodas
Fernanda Pérez Rodas
Mexico

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Imperatives and Modals in GastronomyOnline version

Imperatives and modals in a gastronomy setting.

by Fernanda Pérez Rodas
1

Cooking a classic seafood risotto , the chef says : , rinse the mussels and them dry . Then add olive oil to a hot pan , and sauté until . Stir in arborio rice and toast lightly ; gradually add warm stock while stirring constantly . the simmer and with salt and pepper to taste . For best results , team to taste the sauce frequently , adjust the salt , and the dish a squeeze of lemon .

 
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