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Hungarian cuisine is characterized by calorie- rich foods, uses meat (especially pork, but often...
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Hungarian food Tereza Zemanová Drahuška Hunková
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Transcript of Hungarian cuisine is characterized by calorie- rich foods, uses meat (especially pork, but often...
![Page 1: Hungarian cuisine is characterized by calorie- rich foods, uses meat (especially pork, but often veal), freshwater fish (carp, catfish, perch) and.](https://reader036.fdocuments.us/reader036/viewer/2022072005/56649cec5503460f949b8524/html5/thumbnails/1.jpg)
Hungarian foodTereza Zemanová
Drahuška Hunková
![Page 2: Hungarian cuisine is characterized by calorie- rich foods, uses meat (especially pork, but often veal), freshwater fish (carp, catfish, perch) and.](https://reader036.fdocuments.us/reader036/viewer/2022072005/56649cec5503460f949b8524/html5/thumbnails/2.jpg)
Comenius project
![Page 3: Hungarian cuisine is characterized by calorie- rich foods, uses meat (especially pork, but often veal), freshwater fish (carp, catfish, perch) and.](https://reader036.fdocuments.us/reader036/viewer/2022072005/56649cec5503460f949b8524/html5/thumbnails/3.jpg)
Hungarian food
Hungarian cuisine is characterized by calorie-rich foods, uses meat (especially pork, but often veal), freshwater fish (carp, catfish, perch) and vegetables (tomatoes, peppers, pumpkins, especially Transylvanian Hungarians widely used sauerkraut). A typical spice is paprika, either sweet or spicy, which gives food a distinctive taste and tempting red color. Often used as sour cream. The bakery is a favorite white bread. Dishes are prepared generally in lard; Hungary is home to breed pigs mangalica whose fat is not harmful to health.
![Page 4: Hungarian cuisine is characterized by calorie- rich foods, uses meat (especially pork, but often veal), freshwater fish (carp, catfish, perch) and.](https://reader036.fdocuments.us/reader036/viewer/2022072005/56649cec5503460f949b8524/html5/thumbnails/4.jpg)
Hungarian cuisine
![Page 5: Hungarian cuisine is characterized by calorie- rich foods, uses meat (especially pork, but often veal), freshwater fish (carp, catfish, perch) and.](https://reader036.fdocuments.us/reader036/viewer/2022072005/56649cec5503460f949b8524/html5/thumbnails/5.jpg)
![Page 6: Hungarian cuisine is characterized by calorie- rich foods, uses meat (especially pork, but often veal), freshwater fish (carp, catfish, perch) and.](https://reader036.fdocuments.us/reader036/viewer/2022072005/56649cec5503460f949b8524/html5/thumbnails/6.jpg)
![Page 7: Hungarian cuisine is characterized by calorie- rich foods, uses meat (especially pork, but often veal), freshwater fish (carp, catfish, perch) and.](https://reader036.fdocuments.us/reader036/viewer/2022072005/56649cec5503460f949b8524/html5/thumbnails/7.jpg)
![Page 8: Hungarian cuisine is characterized by calorie- rich foods, uses meat (especially pork, but often veal), freshwater fish (carp, catfish, perch) and.](https://reader036.fdocuments.us/reader036/viewer/2022072005/56649cec5503460f949b8524/html5/thumbnails/8.jpg)
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