Unit 4 Lesson 3: ¡Arregla tu cuarto! (vocab) Flashcards
Here are three verbs, their third-person singular forms, and their command (or imperative) tú forms: Lavar
él/ella/usted: lava
Imperative Tú: ¡Lava el coche!
Here are three verbs, their third-person singular forms, and their command (or imperative) tú forms: beber
él/ella/usted: bebe
Imperative Tú: ¡Bebe la leche!
Here are three verbs, their third-person singular forms, and their command (or imperative) tú forms: escribir
él/ella/usted: escribe
Imperative Tú: ¡Escribe la fecha!
Do you notice anything about these verb forms? It’s something that will make them easy to remember.
hat’s right—all three imperatives for túhave the same form as the third-person singular (él/ella/usted).
Let’s look at one example of each:
lavar
Ella lava los platos.
(Tú) Lava los platos, por favor.
beber
Él bebe la leche.
(Tú) ¡Bebe la leche!
escribir
Usted escribe una nota.
(Tú) Por favor, escribe una nota.
Some verbs have an irregular imperative form: hacer
él/ella/usted: hace
Imp.: haz
Imperative Tú: ¡Haz tu cama!
Some verbs have an irregular imperative form: poner
él/ella/usted: pone
Imp. : pon
Imperative Tú:¡Pon los platos en la mesa!
Irregualr verbs and Tú Commands
Note that these irregular forms are not the same as the third-person singular.
hacer
Ella hace su cama todos los días.
(Tú) Por favor, haz tu cama.
poner
Él pone los platos en la mesa.
(Tú) ¡Pon los platos en la mesa!
Panama has a large variety of whaat
Firstly, it has a large variety of fruits, vegetables, and herbs, both tropical and from the highlands.
What cultures influenced Panamas cusine
Secondly, because so many different cultures meet in Panamá, its cuisine shows not only Spanish and native influences, but also influences from Africa, Europe, and even China.
Typical breakfeast in Panama
Of course there is bread, but a more typical item to accompany your morning coffee is a hot tortilla right out of the deep fryer. It’s a thick corn patty usually topped with melted cheese and eggs.
Main Courses: Sanocho
Sancocho, for example, is a chicken soup also containing a starchy root called ñame and flavored with an herb similar to cilantro, called culandro. Sancocho is a real favorite in the countryside.
Main Courses: Tamales
Tamales are another corn dish. Ground corn is cooked to make a thick dough, which is then stuffed with chicken, beef, or pork, and several spices. After wrapping it in a large plantain leaf, the tamale is steamed. It’s often served right in its plantain packet, which you unwrap at the table.
Main Courses: Corvina
With two coastlines, Panamá has an abundance of seafood. Corvina, or sea bass, is a delicious fish which is served in many different ways—fried, with various sauces, or in the traditional raw form called ceviche.
Deserts:
We can’t forget dessert! Here are commands I like to hear: “¡Come tu flan!” or “¡Come tu pastel tres leches!” Flan is another prevalent dish in the Spanish-speaking world: a light egg custard in a caramel sauce. Pastel tres leches is a sweet cake. Its name comes from the three types of milk used as ingredients: fresh, evaporated, and condensed.
Snacks: yucca
s. One of the best is fried yucca, a root vegetable similar to a potato. It’s first cooked to soften it, then cut into sticks and fried. Another way to have yucca is in carimañolas. These are rolls made of yucca, stuffed with meat and boiled eggs, and deep fried.
Snacks: patacones
patacones, the fried green plantains that seem to be endemic in Central America and northern South America.
Snacks: plátano maduro
A variant, called plátano maduro, is the same plantain after it has become ripe and sweet. Plátanos tentación is a dish of ripe plantains in a light caramel sauce seasoned with cinnamon and nutmeg.
Snacks: African-inspired arroz con guandú
A guandú is a small bean from Africa (some say it originated in India). In this dish, the beans and rice are cooked together, sometimes with coconut as well.
Snacks: raspado
A raspado is a snow cone flavored with tropical syrups and often with a spoonful of condensed milk on top.
Snacks: batido
batido, a milk shake made with fresh tropical fruits and a bit of sugar. Papaya, maracuyá (tart passion fruit), guanabana (a smooth, silver-white and fragrant fruit), and pineapple
Aguadulce
Aguadulce is a small, agro-industrial town near the Pacific coast of Panamá. I’ve heard that the name Aguadulce, which means “fresh water,” or literally, “sweet water,
What is the orgin of the name aguadulce
was given by grateful Spanish sailors who arrived, thirsty from a long sea voyage and finally found a pond, their first source of fresh water in a long time.
Walking around Aguadulce, you can see it’s a very quiet, peaceful place. Whats common to se there
People sell fruits and vegetables from street carts and sometimes right out of their trucks. There is also a town market with all the food staples: fresh corn, yucca, tomatoes, and plantains; as well as mangoes, pineapples, papayas, coconuts, and other fruits. Fresh-caught fish are also plentiful.
What is one of Aquadulce’s main econmoic activtes
. Sugar is one of the area’s main economic activities, as you can easily tell from the large sugar cane fields on either side of the roads.
History of slat is Aguadulce
As for salt, this product has been extracted from the sea since pre-Columbian times, when the local native tribes discovered salt in evaporated puddles left by the ocean on the beach. The Spaniards turned salt into a large business, and it’s still there today.
El Salado
. El Salado is the area where salt is collected from the sea. There are ponds and channels where the water collects and evaporates, leaving behind piles of sea salt.
El Museo de la Sal y del Azúcar
The museum is located in a two-story building and was built to document and preserve the history of Aguadulce’s salt and sugar industries. It’s also a cultural museum that teaches some of the history, customs, and traditions of the region.
How is El Museo de la Sal y del Azúcar (Salt and Sugar Museum) organized
The museum is organized so as to provide a full idea of how these two activities began and evolved from before Columbus landed in the Americas to the present.
What the firs thting you see when you go into El Museo de la Sal y del Azúcar
The first thing you see when you go in the museum (also known as El Museo Regional Stella Sierra) is a huge painting that depicts early salt production by the indigenous people who first settled here. This planta baja also holds the various administrative offices.
in El Museo de la Sal y del Azúcar
El primer piso, or second floor, is divided into exhibition halls whats on these floors
There is one for the salt industry, which teaches about salt production from Native American times to the present. Another gallery is devoted to the sugar industry. There are tools, models, and implements going up to present-day production methods of sugar and its byproducts. Other galleries include a history of shrimp production (the third large industry in this area) and pre-Columbian pottery and ceramics found in Aguadulce, as well as historical reminders of Aguadulce’s past.
