Lopez+1

=//**Welcome to the Second Annual Cary Academy Battle of the Languages**// =

**You will be given a number of tasks. In groups of three to four, complete the tasks to win the Championship of the contest. This contest is between the languages taught during the same period.**

**Good luck!**

**1. In which countries are the New 7 Wonders of the World located?** **Attach a picture! (14 points)**       
 * Chichen Itza
 * Mexico
 * Christ the Redeemer
 * Brazil
 * Colosseum
 * <span style="font-family: 'Comic Sans MS',cursive;">Rome, Italy
 * <span style="font-family: 'Comic Sans MS',cursive;">Great Wall
 * <span style="font-family: 'Comic Sans MS',cursive;">China
 * <span style="font-family: 'Comic Sans MS',cursive;">Machu Picchu
 * <span style="font-family: 'Comic Sans MS',cursive;">Peru
 * <span style="font-family: 'Comic Sans MS',cursive;">Petra
 * <span style="font-family: 'Comic Sans MS',cursive;">Jordan
 * <span style="font-family: 'Comic Sans MS',cursive;">Taj Mahal
 * <span style="font-family: 'Comic Sans MS',cursive;">India

<span style="font-family: 'Comic Sans MS',cursive;">**2. Who are the following people? Name their native country, why they are famous, and attach a picture! (21 points)**
 * <span style="font-family: 'Comic Sans MS',cursive;">Rafael Nadal
 * <span style="font-family: 'Comic Sans MS',cursive;">Nicolas Sarkozy
 * <span style="font-family: 'Comic Sans MS',cursive;">Shakira
 * <span style="font-family: 'Comic Sans MS',cursive;">Steve Irwin
 * <span style="font-family: 'Comic Sans MS',cursive;">JK Rowling
 * <span style="font-family: 'Comic Sans MS',cursive;">Kofi Annan
 * <span style="font-family: 'Comic Sans MS',cursive;">Van Morrison

<span style="font-family: 'Comic Sans MS',cursive;">**3. Whose flag is it! Name the country and its capital! (16 points)** <span style="font-family: 'Comic Sans MS',cursive;">**a. b. c.****d.** <span style="font-family: 'Comic Sans MS',cursive;">**e.** **f****.** **g.** **h.**

<span style="font-family: 'Comic Sans MS',cursive;">**4. Find the country of origin and a recipe of the following desserts. (16 points)** >> ==  crème brûlée – French: Ingredients   == <span style="line-height: 115%; margin: 0in 0in 0pt; mso-list: l5 level1 lfo1; tab-stops: list .5in; text-indent: -0.25in;"> · 1 quart heavy cream >> <span style="line-height: 115%; margin: 0in 0in 0pt; mso-list: l5 level1 lfo1; tab-stops: list .5in; text-indent: -0.25in;"> · 1 vanilla bean, split and scraped >> <span style="line-height: 115%; margin: 0in 0in 0pt; mso-list: l5 level1 lfo1; tab-stops: list .5in; text-indent: -0.25in;"> · 1 cup vanilla sugar, divided >> <span style="line-height: 115%; margin: 0in 0in 0pt; mso-list: l5 level1 lfo1; tab-stops: list .5in; text-indent: -0.25in;"> · 6 large egg yolks >> <span style="line-height: 115%; margin: 0in 0in 0pt; mso-list: l5 level1 lfo1; tab-stops: list .5in; text-indent: -0.25in;"> · 2 quarts hot water >> Directions >> Preheat the oven to 325 degrees F.  >>  Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use. >> In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days. >> Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving. >> <span style="line-height: 115%; margin: 0in 0in 0pt; mso-list: l11 level2 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 1.0in; text-indent: -0.25in;"> o  >> ==   meethi sewai - Ingredients:   == >> <span style="line-height: 115%; margin: 0in 0in 0pt; mso-list: l1 level1 lfo3; tab-stops: list .5in; text-indent: -0.25in;"> · 200 g vermicelli, broken into 1 inch pieces (sevai) >> <span style="line-height: 115%; margin: 0in 0in 0pt; mso-list: l1 level1 lfo3; tab-stops: list .5in; text-indent: -0.25in;"> · 150 g [|sugar] >> <span style="line-height: 115%; margin: 0in 0in 0pt; mso-list: l1 level1 lfo3; tab-stops: list .5in; text-indent: -0.25in;"> · 400 ml [|water] >> <span style="line-height: 115%; margin: 0in 0in 0pt; mso-list: l1 level1 lfo3; tab-stops: list .5in; text-indent: -0.25in;"> · 1/2 teaspoon [|cardamom powder] >> <span style="line-height: 115%; margin: 0in 0in 0pt; mso-list: l1 level1 lfo3; tab-stops: list .5in; text-indent: -0.25in;"> · 4 tablespoons [|ghee] (clarified butter) >> <span style="line-height: 115%; margin: 0in 0in 0pt; mso-list: l1 level1 lfo3; tab-stops: list .5in; text-indent: -0.25in;"> · dried fruits, for garnishing >> Change Measurements: [|US] | [|Metric] >> Directions: >> Prep Time: 10 mins >> Total Time: 25 mins >> <span style="line-height: 115%; margin: 0in 0in 0pt; mso-list: l8 level1 lfo4; tab-stops: list .5in; text-indent: -0.25in;"> 1. 1Heat the ghee on a low flame in a wok and put the vermicelli into it, fry stirring continuously until golden brown. >> <span style="line-height: 115%; margin: 0in 0in 0pt; mso-list: l8 level1 lfo4; tab-stops: list .5in; text-indent: -0.25in;"> 2. 2Add water and the vermicelli cook. >> <span style="line-height: 115%; margin: 0in 0in 0pt; mso-list: l8 level1 lfo4; tab-stops: list .5in; text-indent: -0.25in;"> 3. 3When the water has been absorbed, add the sugar and stir gently, cook until the sugar has mixed in well. >> <span style="line-height: 115%; margin: 0in 0in 10pt; mso-list: l8 level1 lfo4; tab-stops: list .5in; text-indent: -0.25in;"> 4. 4Remove from fire and garnish with dry fruits of your choice >> <span style="line-height: 115%; margin: 0in 0in 0pt; mso-list: l11 level2 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 1.0in; text-indent: -0.25in;"> o  >> <span style="line-height: 115%; margin: 0in 0in 0pt; mso-list: l11 level2 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 1.0in; text-indent: -0.25in;"> o tiramisú – Italian >> Ingredients >> <span style="line-height: 115%; margin: 0in 0in 0pt; mso-list: l9 level1 lfo5; tab-stops: list .5in; text-indent: -0.25in;"> · *6 egg yolks >> <span style="line-height: 115%; margin: 0in 0in 0pt; mso-list: l9 level1 lfo5; tab-stops: list .5in; text-indent: -0.25in;"> · 3 tablespoons sugar >> <span style="line-height: 115%; margin: 0in 0in 0pt; mso-list: l9 level1 lfo5; tab-stops: list .5in; text-indent: -0.25in;"> · 1 pound mascarpone cheese >> <span style="line-height: 115%; margin: 0in 0in 0pt; mso-list: l9 level1 lfo5; tab-stops: list .5in; text-indent: -0.25in;"> · 1 1/2 cups strong espresso, cooled >> <span style="line-height: 115%; margin: 0in 0in 0pt; mso-list: l9 level1 lfo5; tab-stops: list .5in; text-indent: -0.25in;"> · 2 teaspoons dark rum >> <span style="line-height: 115%; margin: 0in 0in 0pt; mso-list: l9 level1 lfo5; tab-stops: list .5in; text-indent: -0.25in;"> · 24 packaged ladyfingers >> <span style="line-height: 115%; margin: 0in 0in 0pt; mso-list: l9 level1 lfo5; tab-stops: list .5in; text-indent: -0.25in;"> · 1/2 cup bittersweet chocolate shavings, for garnish >> Directions >> In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale, about 5 minutes. Add mascarpone cheese and beat until smooth. Add 1 tablespoon of espresso and mix until thoroughly combined. >> In a small shallow dish, add remaining espresso and rum. Dip each ladyfinger into espresso for only 5 seconds. Letting the ladyfingers soak too long will cause them to fall apart. Place the soaked ladyfinger on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom. >> Spread evenly 1/2 of the mascarpone mixture over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture. >> Cover tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 8 hours. >> Before serving, sprinkle with chocolate shavings. sang kha ya –Thai: INGReDIENTS: >> <span style="line-height: 115%; margin: 0in 0in 3pt; mso-list: l7 level1 lfo6; tab-stops: list .5in; text-indent: 0in;"> · 1 and 1/2 cup sticky rice >> <span style="line-height: 115%; margin: 0in 0in 3pt; mso-list: l7 level1 lfo6; tab-stops: list .5in; text-indent: 0in;"> · 1 cup coconut milk >> <span style="line-height: 115%; margin: 0in 0in 3pt; mso-list: l7 level1 lfo6; tab-stops: list .5in; text-indent: 0in;"> · 3/4 cup sugar >> <span style="line-height: 115%; margin: 0in 0in 3pt; mso-list: l7 level1 lfo6; tab-stops: list .5in; text-indent: 0in;"> · 1 tsp. salt >> TOPPING: >> <span style="line-height: 115%; margin: 0in 0in 3pt; mso-list: l10 level1 lfo7; tab-stops: list .5in; text-indent: 0in;"> · 3 eggs >> <span style="line-height: 115%; margin: 0in 0in 3pt; mso-list: l10 level1 lfo7; tab-stops: list .5in; text-indent: 0in;"> · 1 cup coconut milk >> <span style="line-height: 115%; margin: 0in 0in 3pt; mso-list: l10 level1 lfo7; tab-stops: list .5in; text-indent: 0in;"> · 1 cup sugar >> <span style="line-height: 115%; margin: 0in 0in 3pt; mso-list: l10 level1 lfo7; tab-stops: list .5in; text-indent: 0in;"> · 1/8 cup concentrated pandanus juice >> LET’S GO COOKING: >> <span style="line-height: 115%; margin: 0in 0in 3pt; mso-list: l0 level1 lfo8; tab-stops: list .5in; text-indent: 0in;"> · Soak sticky rice in the water for 3 hours. >> <span style="line-height: 115%; margin: 0in 0in 3pt; mso-list: l0 level1 lfo8; tab-stops: list .5in; text-indent: 0in;"> · After that, drain it and steam on boiling water for 20 minutes. >> <span style="line-height: 115%; margin: 0in 0in 3pt; mso-list: l0 level1 lfo8; tab-stops: list .5in; text-indent: 0in;"> · While we’re waiting for the rice to be cooked, prepare coconut milk to mix with it. >> <span style="line-height: 115%; margin: 0in 0in 3pt; mso-list: l0 level1 lfo8; tab-stops: list .5in; text-indent: 0in;"> · Add sugar and salt into the coconut milk cook until it’s boiling. >> <span style="line-height: 115%; margin: 0in 0in 3pt; mso-list: l0 level1 lfo8; tab-stops: list .5in; text-indent: 0in;"> · Remove when the sugar is dissolved. >> <span style="line-height: 115%; margin: 0in 0in 3pt; mso-list: l0 level1 lfo8; tab-stops: list .5in; text-indent: 0in;"> · Pour it over cooked sticky rice. >> <span style="line-height: 115%; margin: 0in 0in 3pt; mso-list: l0 level1 lfo8; tab-stops: list .5in; text-indent: 0in;"> · Make sure the rice is still hot when you pour coconut milk. >> <span style="line-height: 115%; margin: 0in 0in 3pt; mso-list: l0 level1 lfo8; tab-stops: list .5in; text-indent: 0in;"> · Now, mix it very well and keep it in closed container for 10 minutes. >> <span style="line-height: 115%; margin: 0in 0in 3pt; mso-list: l0 level1 lfo8; tab-stops: list .5in; text-indent: 0in;"> · After that, stir it again and leave it close for another 10 minutes. >> <span style="line-height: 115%; margin: 0in 0in 3pt; mso-list: l0 level1 lfo8; tab-stops: list .5in; text-indent: 0in;"> · Beat the eggs well. >> <span style="line-height: 115%; margin: 0in 0in 3pt; mso-list: l0 level1 lfo8; tab-stops: list .5in; text-indent: 0in;"> · Add concentrated pandanus juice, coconut milk and sugar and mix it well. >> <span style="line-height: 115%; margin: 0in 0in 3pt; mso-list: l0 level1 lfo8; tab-stops: list .5in; text-indent: 0in;"> · Steam the mixed eggs for 20 minutes and then we got custard. >> <span style="line-height: 115%; margin: 0in 0in 3pt; mso-list: l0 level1 lfo8; tab-stops: list .5in; text-indent: 0in;"> · Place sticky rice on small plate and topping custard on it. >> <span style="line-height: 115%; margin: 0in 0in 3pt; mso-list: l0 level1 lfo8; tab-stops: list .5in; text-indent: 0in;"> · Now you have an easy and very delicious Thai dessert to serve.:) >> <span style="line-height: 115%; margin: 0in 0in 0pt; mso-list: l11 level2 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 1.0in; text-indent: -0.25in;"> o   >> <span style="line-height: 115%; margin: 2.25pt 0in; mso-list: l3 level1 lfo9; tab-stops: list .5in; text-indent: -0.25in;"> · natillas - YIELD: 8 servings  >> <span style="line-height: 115%; margin: 2.25pt 0in; mso-list: l3 level1 lfo9; tab-stops: list .5in; text-indent: -0.25in;"> · COURSE: Desserts, Puddings/Custards  >> ===== <span style="color: windowtext; font-family: 'Times New Roman','serif'; font-size: 12pt; letter-spacing: 0.6pt; line-height: 115%;">Ingredients  ===== <span style="line-height: 115%; margin: 2.25pt 0in; mso-list: l2 level1 lfo10; tab-stops: list .5in; text-indent: -0.25in;"> · 2 3/4 cups fat-free milk, divided >> <span style="line-height: 115%; margin: 2.25pt 0in; mso-list: l2 level1 lfo10; tab-stops: list .5in; text-indent: -0.25in;"> · 4 large egg yolks >> <span style="line-height: 115%; margin: 2.25pt 0in; mso-list: l2 level1 lfo10; tab-stops: list .5in; text-indent: -0.25in;"> · 1 cup granulated sugar, divided >> <span style="line-height: 115%; margin: 2.25pt 0in; mso-list: l2 level1 lfo10; tab-stops: list .5in; text-indent: -0.25in;"> · 1/4 cup cornstarch >> <span style="line-height: 115%; margin: 2.25pt 0in; mso-list: l2 level1 lfo10; tab-stops: list .5in; text-indent: -0.25in;"> · 1/8 teaspoon salt >> <span style="line-height: 115%; margin: 2.25pt 0in; mso-list: l2 level1 lfo10; tab-stops: list .5in; text-indent: -0.25in;"> · 1/4 cup whipping cream >> <span style="line-height: 115%; margin: 2.25pt 0in; mso-list: l2 level1 lfo10; tab-stops: list .5in; text-indent: -0.25in;"> · 1 vanilla bean, split lengthwise >> <span style="line-height: 115%; margin: 2.25pt 0in; mso-list: l2 level1 lfo10; tab-stops: list .5in; text-indent: -0.25in;"> · 2 teaspoons butter >> <span style="line-height: 115%; margin: 2.25pt 0in; mso-list: l2 level1 lfo10; tab-stops: list .5in; text-indent: -0.25in;"> · 4 large pasteurized egg whites >> <span style="line-height: 115%; margin: 2.25pt 0in; mso-list: l2 level1 lfo10; tab-stops: list .5in; text-indent: -0.25in;"> · 1/4 teaspoon vanilla extract >> <span style="line-height: 115%; margin: 2.25pt 0in; mso-list: l2 level1 lfo10; tab-stops: list .5in; text-indent: -0.25in;"> · Freshly grated nutmeg >> === <span style="color: windowtext; font-family: 'Times New Roman','serif'; font-size: 12pt; font-weight: normal; line-height: 115%;">Ingredients: === <span style="background: white; line-height: 115%; margin: 0in 0in 0pt 13.5pt; mso-list: l6 level1 lfo11; tab-stops: list .5in; text-indent: -0.25in;"> · 1 tablespoon yeast >> <span style="background: white; line-height: 115%; margin: 0in 0in 0pt 13.5pt; mso-list: l6 level1 lfo11; tab-stops: list .5in; text-indent: -0.25in;"> · 1 cup lukewarm water (for yeast) >> <span style="background: white; line-height: 115%; margin: 0in 0in 0pt 13.5pt; mso-list: l6 level1 lfo11; tab-stops: list .5in; text-indent: -0.25in;"> · 5-12/ cups flour >> <span style="background: white; line-height: 115%; margin: 0in 0in 0pt 13.5pt; mso-list: l6 level1 lfo11; tab-stops: list .5in; text-indent: -0.25in;"> · 1 teaspoon salt >> <span style="background: white; line-height: 115%; margin: 0in 0in 0pt 13.5pt; mso-list: l6 level1 lfo11; tab-stops: list .5in; text-indent: -0.25in;"> · warm water >> <span style="background: white; line-height: 115%; margin: 0in 0in 0pt 13.5pt; mso-list: l6 level1 lfo11; tab-stops: list .5in; text-indent: -0.25in;"> · 2 cups sugar >> <span style="background: white; line-height: 115%; margin: 0in 0in 0pt 13.5pt; mso-list: l6 level1 lfo11; tab-stops: list .5in; text-indent: -0.25in;"> · 1 cup honey >> <span style="background: white; line-height: 115%; margin: 0in 0in 0pt 13.5pt; mso-list: l6 level1 lfo11; tab-stops: list .5in; text-indent: -0.25in;"> · 1 cup water >> <span style="background: white; line-height: 115%; margin: 0in 0in 0pt 13.5pt; mso-list: l6 level1 lfo11; tab-stops: list .5in; text-indent: -0.25in;"> · cinnamon >> <span style="background: white; line-height: 115%; margin: 0in 0in 0pt 13.5pt; mso-list: l6 level1 lfo11; tab-stops: list .5in; text-indent: -0.25in;"> · oil for frying >> === <span style="color: windowtext; font-family: 'Times New Roman','serif'; font-size: 12pt; font-weight: normal; line-height: 115%;">Pepparkakor: Sweden- Ingredients === <span style="line-height: 115%; margin: 0in 0in 0pt; mso-list: l4 level1 lfo12; tab-stops: list .5in; text-indent: -0.25in;"> · 2/3 cup packed brown sugar >> <span style="line-height: 115%; margin: 0in 0in 0pt; mso-list: l4 level1 lfo12; tab-stops: list .5in; text-indent: -0.25in;"> · 2/3 cup molasses >> <span style="line-height: 115%; margin: 0in 0in 0pt; mso-list: l4 level1 lfo12; tab-stops: list .5in; text-indent: -0.25in;"> · 1 teaspoon ground ginger >> <span style="line-height: 115%; margin: 0in 0in 0pt; mso-list: l4 level1 lfo12; tab-stops: list .5in; text-indent: -0.25in;"> · 1 teaspoon ground cinnamon >> <span style="line-height: 115%; margin: 0in 0in 0pt; mso-list: l4 level1 lfo12; tab-stops: list .5in; text-indent: -0.25in;"> · 1/2 teaspoon ground cloves >> <span style="line-height: 115%; margin: 0in 0in 0pt; mso-list: l4 level1 lfo12; tab-stops: list .5in; text-indent: -0.25in;"> · 3/4 tablespoon baking soda >> <span style="line-height: 115%; margin: 0in 0in 0pt; mso-list: l4 level1 lfo12; tab-stops: list .5in; text-indent: -0.25in;"> · 2/3 cup butter >> <span style="line-height: 115%; margin: 0in 0in 0pt; mso-list: l4 level1 lfo12; tab-stops: list .5in; text-indent: -0.25in;"> · 1 egg >> <span style="line-height: 115%; margin: 0in 0in 0pt; mso-list: l4 level1 lfo12; tab-stops: list .5in; text-indent: -0.25in;"> · 3 1/2 cups sifted all-purpose flour >> <span style="line-height: 115%; margin: 0in 0in 0pt; mso-list: l11 level2 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 1.0in; text-indent: -0.25in;"> o  >>  Kaiserschmarrn – Austrian: **Ingredients:** >>
 * <span style="font-family: 'Comic Sans MS',cursive;"> 4. Find the country of origin and a recipe of the following desserts. (16 points)
 * <span style="line-height: 115%; margin: 0in 0in 0pt; mso-list: l11 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">

50g / 2oz >> 2 tbsp >> 100g / 3 1/2 oz >> 4 tbsp >> 1/8 l / 4 fl. oz >> >> 3 >> 1 pk / 1/4 oz >> 30g / 1 oz >> 40g / 1 1/2 oz >> 2 tbsp >> 10g / 1/2 oz  sultanas >> rum >> plain flour >> whipping cream >> milk >> Salt >> eggs >> Vanilla sugar >> butter, unsalted >> almond slivers >> sugar >> powdered sugar >> // Serves 3 - 603 cal per serving >> Prep-time: 15 min. - Total-time: 45 min. // ~**5. Translate the following expressions in the World Language you are studying. Note that you do not have to translate word by word, just get the concept in a grammatically correct format. (18 points)**
 * <span style="font-family: 'Comic Sans MS',cursive;">What is your name?
 * <span style="font-family: 'Comic Sans MS',cursive;">I am doing well.
 * <span style="font-family: 'Comic Sans MS',cursive;">I have a brother and two sisters.
 * <span style="font-family: 'Comic Sans MS',cursive;">My favorite subject is Math.
 * <span style="font-family: 'Comic Sans MS',cursive;">What do you like to do in the summer?
 * <span style="font-family: 'Comic Sans MS',cursive;">I like Spanish/French/German/Chinese, but I do not like ERBs.

¿Cuál es su nombre? Estoy bien. Tengo un hermano y dos hermanas. Mi sujecto favorito es Matemáticas. ¿Qué le gusta hacer en el verano ? Me gusta Español, porque no me gustan los ERBs.