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UNIVERSIDAD DEL VALLE DE PUEBLA

ENGLISH PROJECT

MARITZA DE ROSAS LOBATO
ANAID DAMIAN FLORES
MONICA FENAT
GRISELDA BAUTISTA
EMANUEL NARCIZO
JUANA MARQUEZ


Our project will consist ofthe creation of commercial based on the accomplishment of two recipes of mousse one of strawberry and other one of handle, where each of the members of the equipment was explaining the accomplishmentof the product to commercializing.
Each one was explaining the history of the mousse, the ingredients of this one his production; and in conformity with the process each of them was continuing up tofinishing with the recipe during our commercial one.
In first the history of the mousse was written.
The companion Emanuel will read a bit of history on the mouse:
On April 21, the day beforethe Emperor himself visiting his Eighth Route Army, bogged down in the mud surrounding the walls of Astorga. That same night, the Chef of Army Staff, Francoise Masetto, in their eagerness to please theEmperor, called the artisan chocolatier Manuel Cordero, to prepare his celebrated "Chocolate Foam".
It is said that Emperor, impressed by the aroma and smoothness of this dessert was Manuel Corderoand his family to French soil, delighting in culinary circles of the French elite and forever christened the dessert "Mousse au Chocolat". ( mousse word is of French origin and means "foam")

Amousse or foam is a preparation of French cuisine, whose base is mounted egg whites, cream or buttermilk, which give fluffy. The best known are the chocolate mousse and fruit mousse, but also enjoy greatfame as savory mousses mousse asparagus or salmon mousse.

The texture of the mousse differential is due to the egg whites until stiff and mix with the cream base from which party. It is this whichgives the meringue mousse texture that is so characteristic of tiny bubbles. In fact, the French term meaning foam mousse in Spanish.

It is important to note that home mousses are based on raw...
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