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Paracas: Sabores y tradiciones

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Paracas: Sabores y tradiciones

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Quiz de comida típica de Paracas

Created by

SEMINARIO ACOSTA MARIANA MICAELA
SEMINARIO ACOSTA MARIANA MICAELA
Peru

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Paracas: Sabores y tradiciones
 

Paracas: Sabores y tradicionesOnline version

Quiz de comida típica de Paracas

by SEMINARIO ACOSTA MARIANA MICAELA
1

¿Cuál es el ingrediente base del ceviche peruano?

2

En el Lomo Saltado, ¿qué guarnición tradicional acompaña el plato?

3

¿Qué caracteriza a la Papa a la Huancaina?

4

Anticuchos tradicionalmente se preparan con cuál ingrediente?

5

Parihuela es un plato típico de Paracas: ¿qué caracteriza su base?

6

¿Con cuál plato se asocia más fuertemente Paracas?

7

¿Qué ingrediente se usa para acentuar el sabor del ceviche peruano?

8

¿Qué color típico se asocia a la salsa de la Papa a la Huancaina?

9

¿Qué corte de carne se usa en los anticuchos para lograr buena cocción?

10

Entre estos, ¿qué plato no pertenece a la lista típica de Paracas?

Explicación

El ceviche se prepara con pescado fresco marinado en limón, no con carnes ni tofu.

El Lomo Saltado se sirve comúnmente con arroz blanco; las papas pueden acompañar, pero arroz es base.

La salsa huancaína es ají amarillo y queso sobre puré de papa.

Los anticuchos típicos utilizan corazón de res en tiras marinadas.

Parihuela es un caldo espeso de mariscos con ají y hierbas.

Paracas es famosa por su ceviche, preparado con pescado fresco y limón.

Se utiliza jugo de limón para curtir ligeramente el pescado.

La salsa huancaína es de color amarillento por el ají amarillo y queso.

Se usan trozos de carne tierna para asar en brochetas.

Ceviche, Lomo Saltado y Parihuela son platos icónicos; la sopa de lentejas no.

 
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