Manjar blanco

High school (ages 12+)
Food & Cooking

Name:

Date:

Step 1 · Read the article

Open the article and read it at the level above. Then answer the questions below in your own words.

https://smallwhale.org/articles/manjar-blanco

Write what each word means, using the article.

Do not copy the article. Write two things you learned, the way you would explain them to a friend.

Answers below are taken from the article’s stored facts, so they match what the student read.

1. What is the primary composition?Milk and sugar, often thickened with starch
2. What is the regional manifestations?South American sweet spread/pastry filling; related to European blancmange
3. How is manjar blanco made?It is made by simmering milk with sugar and sometimes thickening it with cornstarch or rice flour until it becomes smooth and thick.
4. Where does manjar blanco come from?It began as the medieval European dessert blancmange and was adapted in South America into a sweet milk spread.

Blancmange: A historical European dessert, often gelatinous, serving as a precursor to various milk-based sweets.
Dulce de leche: A rich, caramel-like confection produced by slow-cooking milk and sugar, distinct from manjar blanco.
Maillard reaction: A chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor and color.