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Ango Salsa Research Paper

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ango Salsa This recipe is an example of a standard format. I know this because the format is easy to follow and doesn’t take up very much space. The ingredients list is simple and acts as a quick reference, so that the chef can see if they already have all of the ingredients available. The source of this recipe is https://foodshuttleofl.wordpress.com/category/operation-frontline-recipes/ The yield of this recipe is 3 cups of salsa. It says that it serves 6 people (½ cup each). The ingredient that is used the most in this recipe is mangoes. This recipe calls for two large mangoes. The ratio of mangoes to all other ingredients will be much larger. The ingredient that is used in the smallest amount is the cayenne pepper. This recipe calls for…show more content…
These ingredients must be cut into a good size because salsa is supposed to be easy to eat. You won’t be able to eat the dip easily if the pieces of vegetables and fruit are either too big or too small. Cutting board- you need to use a cutting board so that you aren’t cutting your ingredients on a dirty surface. Using a cutting board can prevent cross-contamination. Large glass bowl- you need a large glass bowl so that you can combine all if the ingredients together. 8. Since the prepare time is not listed, I estimate that it takes approximately a half an hour to get your finished Mango Salsa. After you have prepared the salsa, you should chill the salsa in the refrigerator for an hour before eating. 9. Chopping- you need to be able cut up the mangoes, onion, cucumber, jalapeno, limes and cilantro. Measuring- you need to be able to measure the ingredients properly. The recipe could be ruined if you add too much or too little of an ingredient. 10. I would serve nachos with this recipe. The salty nachos will compliment the sweetness of the mangoes within the…show more content…
This recipe calls for 2 cups of light sour cream. The ingredient that was used in the smallest amount was the black olives. The recipe calls for ¼ cup of chopped pitted black olives. An electric mixer- to beat the cream cheese and sour cream together, creating a smooth base for the dip. Spoon- to scoop the salsa out of the jar and spread it across the sour cream layer. Grater- to grate the cheddar cheese. Chef’s Knife- you need a knife to chop the lettuce, shrimp, green onions, black olives and to dice the tomatoes. It would take approximately 15 minutes to make this recipe. Dicing- you need to be able to cut the tomatoes into small cubes. Grate- you need to have the ability of being able to grate cheese in order to make this recipe. I would serve tortilla chips or thick slices of cucumber or bell pepper. The tortilla chips or vegetables are simple and wouldn’t overpower the great taste of the shrimp dip. Infact the sweetness of a bell pepper would compliment the salty dip. The nutrition information in this recipe suggests that there is quite a bit of salt, cholesterol and fats within the dip, however there is a lot of protein and a bit of
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