description of a process. Final work on Passive Voice

1. Dulce de Leche

2. History
 Dulce de leche is a South American
confection prepared by slowly
heating sweetened milk to create a
product that derives its taste from
the Maillard reaction of the product,
changing flavor and color.
 It is popular in Latin America, notably
in Mexico, Paraguay, Peru,
Argentina, Chile, Uruguay, Brazil,
Colombia, Ecuador, Bolivia and
Venezuela.

3.  This product has different names
depending on the country in which it is
consumed, and also presents some
regional varieties. It is widely used in
desserts such as alfajores, pancakes,
ice cream, pastries or cakes.

4. Instructions
1. The milk is mixed in a pot and
sugar is added It is stirred with a
wooden spoon to dissolve sugar
completely.

5. 2. The mixture is removed from heat and
then strained.

6. 3. then is is put on medium heat for 1
hour and stirred occasionally with
wooden spoon.

7. 4. the baking soda and vanilla are
added. And it is cooked for 20
minutes, stirring, until it has the right
point of consistency.

8. 5. Once the point of consistency is
correct, the mixture is removed from
heat and let cool to room
temperature.

9. 6. Once cooled, it is poured into a
bowl and refrigerated.

10. Integrantes:
 Micaela Biederbost.
 Mariana Fiorito.
 Mariel Quiroga.
 Ma. Belén Ramallo.
 5to 3era