Unit 4 Lesson 3: ¡Arregla tu cuarto! (vocab)

Question 1

Here are three verbs, their third-person singular forms, and their command (or imperative) tú forms: Lavar

Answer 1

él/ella/usted: lava
Imperative Tú: ¡Lava el coche!

Question 2

Here are three verbs, their third-person singular forms, and their command (or imperative) tú forms: beber

Answer 2

él/ella/usted: bebe
Imperative Tú: ¡Bebe la leche!

Question 3

Here are three verbs, their third-person singular forms, and their command (or imperative) tú forms: escribir

Answer 3

él/ella/usted: escribe
Imperative Tú: ¡Escribe la fecha!

Question 4

Do you notice anything about these verb forms? It’s something that will make them easy to remember.

Answer 4

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.

Question 5

Some verbs have an irregular imperative form: hacer

Answer 5

él/ella/usted: hace
Imp.: haz
Imperative Tú: ¡Haz tu cama!

Question 6

Some verbs have an irregular imperative form: poner

Answer 6

él/ella/usted: pone
Imp. : pon
Imperative Tú:¡Pon los platos en la mesa!

Question 7

Irregualr verbs and Tú Commands

Answer 7

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!

Question 8

Panama has a large variety of whaat

Answer 8

Firstly, it has a large variety of fruits, vegetables, and herbs, both tropical and from the highlands.

Question 9

What cultures influenced Panamas cusine

Answer 9

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.

Question 10

Typical breakfeast in Panama

Answer 10

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.

Question 11

Main Courses: Sanocho

Answer 11

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.

Question 12

Main Courses: Tamales

Answer 12

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.

Question 13

Main Courses: Corvina

Answer 13

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.

Question 14

Deserts:

Answer 14

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.

Question 15

Snacks: yucca

Answer 15

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.

Question 16

Snacks: patacones

Answer 16

patacones, the fried green plantains that seem to be endemic in Central America and northern South America.

Question 17

Snacks: plátano maduro

Answer 17

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.

Question 18

Snacks: African-inspired arroz con guandú

Answer 18

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.

Question 19

Snacks: raspado

Answer 19

A raspado is a snow cone flavored with tropical syrups and often with a spoonful of condensed milk on top.

Question 20

Snacks: batido

Answer 20

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

Question 21

Aguadulce

Answer 21

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,

Question 22

What is the orgin of the name aguadulce

Answer 22

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.

Question 23

Walking around Aguadulce, you can see it’s a very quiet, peaceful place. Whats common to se there

Answer 23

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.

Question 24

What is one of Aquadulce’s main econmoic activtes

Answer 24

. 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.

Question 25

History of slat is Aguadulce

Answer 25

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.

Question 26

El Salado

Answer 26

. 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.

Question 27

El Museo de la Sal y del Azúcar

Answer 27

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.

Question 28

How is El Museo de la Sal y del Azúcar (Salt and Sugar Museum) organized

Answer 28

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.

Question 29

What the firs thting you see when you go into El Museo de la Sal y del Azúcar

Answer 29

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.

Question 30

in El Museo de la Sal y del Azúcar El primer piso, or second floor, is divided into exhibition halls whats on these floors

Answer 30

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.