Proactive Commercial Essay

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HAVE YOU EVER EATEN AN AREPA? GENERAL PURPOSE: To inform. SPECIFIC PURPOSE: To inform my audience about the Arepa & its cultural purpose. CENTRAL IDEA: Discuss the history, production & characteristics of the Arepa. INTRODUCTION HOW MANY OF YOU HAVE HEARD ABOUT AN AREPA? * Arepa is a flatbread made of ground maize dough or cooked flour prominent in the cuisine of Colombia. Arepas are usually eaten for breakfast or as an afternoon snack. BODY I. DO YOU KNOW ITS HISTORY? * The predecessor of the arepa was a staple of the Timoto-cuicas, an Amerindian group that lived in the northern Andes of Venezuela. With the colonization by the Spanish, the food that would become the arepa was diffused into the rest of the region, known then as Viceroyalty of New Granada and later became La Gran Colombia (Colombia, Venezuela, Ecuador, Panama) at the time of Independence. II. PRODUCTION. * The dough can be prepared two ways. * The traditional method requires the maize grains to be soaked, then peeled and ground in a large mortar known as a pilón. The pounding removes the pericarp and the seed germ, as only the endosperm of the maize seed is used to make the dough. The resulting mixture, known as mortared maize, or maíz pilado, was normally sold as dry grain to be boiled and ground into dough. * The most popular method today is to buy cooked arepa maizemeal or flour. The flour is mixed with water and salt, and occasionally oil, butter, eggs, and/or milk. Because the flour is already cooked, the blend forms into patties easily. After being kneaded and formed, the patties are fried, grilled, or baked. III. CHARACTERISTICS * The arepa is a flat, round, unleavened patty made of soaked, ground kernels of maize, or—more frequently nowadays—maizemeal or maize flour which can be grilled, baked, fried, boiled or steamed, etc. * The

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