Refleks Fonem Proto Melayu Polinesia Dalam Varian Bidayuhik
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CRP-P1009S Series 1.8L(2~10 Persons) / 1.8L(2~10인분)
사용설명서 Operating Instructions CRP-P1009S Series 1.8L(2~10 Persons) / 1.8L(2~10인분) NO.1 CUCKOO Electric Pressure Rice cooker/warmer Thank you very much for purchasing“ CUCKOO” 저희 쿠쿠 압력보온밥솥을 애용해 주셔서 Electric Rice cooker/warmer 대단히 감사 드립니다. Read the following instruction manual before use. Save this 이 사용설명서는 잘 보관하여 주십시오. instruction manual for future reference. This manual will be 사용 중에 모르는 사항이 있을 때나 기능이 제대로 useful if you have any questions or have problems operating the 발휘되지 않을 때 많은 도움이 될 것입니다. rice cooker. CONTENTS CONTENTS 목차 BEFORE USING 사용하기전에 Important safeguards ………………………………………… 3 Important safeguards ………………………………………… 3 Specifications ………………………………………………… 5 제품규격 ………………………………………………………… 5 Safety precautions ………………………………………… 6~7 안전상의 경고 ……………………………………………… 10~11 Name of each part …………………………………………… 14 각 부분의 이름 ………………………………………………… 32 Function operating part ……………………………………… 15 기능 조작부의 이름과 역할 …………………………………… 33 How to clean ……………………………………………… 24~28 제품 손질 방법 …………………………………………… 42~46 WHEN USING 사용할 때 How to set or cancel voice guide function ……………………… 15 음성안내 기능의 설정과 해제 ………………………………… 33 Before cooking rice …………………………………………… 16 취사 전 준비사항 ……………………………………………… 34 How to cook ……………………………………………… 17~18 취사는 이렇게 하십시오 …………………………………… 35~36 MY MODE (Cuckoo Customized Taste Function) ………… 19 쿠쿠 맞춤취사 / 누룽지는 이렇게 하십시오 …………………… 37 How to use “GABA Rice (Brown rice)” ……………………… 20 현미발아는 이렇게 하십시오 …………………………………… 38 How to preset timer for cooking ……………………………… 21 예약취사 / 만능찜은 이렇게 하십시오 ………………………… 39 For the best taste of rice ……………………………………… 22 맛있는 밥을 드시려면 ………………………………………… -
Fresh Halal Authentic Mediterranean
ABOUT CAIRO KEBAB HOURS OF OPERATION Located in the heart of Lincoln Park, Cairo Kebab Sunday - Thursday: 11am - 10 pm offers an eclectic blend of cuisines from all around Friday - Saturday: 11am - 11pm the Mediterranean, with specialty traditional Egyptian dishes you won’t find at other Middle Eastern restaurants. CONTACT US Our food is freshly prepared, halal, and with a large Phone: 773-687-8413 selection of vegetarian and vegan options. At the Fax: 773-687-8437 heart of Cairo Kebab is the legacy of the legendary Email: [email protected] Saleh family chef Hussein “Baba” Saleh, who passed down his love for cooking to his brother Ahmed, our head chef. CATERING AVAILABLE Ahmed will delight you with his unique take on the Middle Eastern standards that you know and love, as well as his own authentic family recipes. We welcome you to enjoy our Middle Eastern hospitality here in the restaurant, or request pick- up or delivery. We also cater for all types of events, large or small. FRESH HALAL AUTHENTIC MEDITERRANEAN 1524 W Fullerton Ave, • Chicago, IL 60614 www.cairokebab.com STARTERS SANDWICHES SOUPS & SALADS Served with pita bread Served wrapped in pita bread with optional hot sauce Tabbouleh V Sm: $3.5 Lg: $5.5 Bulgur wheat, fresh mint, tomato, parsley, and onion, with Hummus V Sm: $4 Lg: $6 Falafel Sandwich V $5.99 an olive oil and lemon juice dressing Ground chickpeas blended with tahini (sesame) sauce and wrapped with jerusalem salad and pickles seasonings Egyptian Salad V Sm: $4.5 Lg: $6.5 Chicken Kebab Sandwich $6.99 Fresh vegetables -
Sensory Profile of Rice-Based Snack
foods Article Sensory Profile of Rice-Based Snack (Nuroongji) Prepared from Rice with Different Levels of Milling Degree Mina K. Kim Department of Food Science and Human Nutrition and Fermented Food Research Center, Jeonbuk National University, 567 Baekjedaero, Deokjin-gu, Jeonju-si, Jeonbuk 54896, Korea; [email protected]; Tel.: +82-63-270-3879 Received: 22 April 2020; Accepted: 20 May 2020; Published: 26 May 2020 Abstract: Nuroongji is a traditional rice-based snack that is widely consumed in Korea, but there is no reported comprehensive sensory characterization of this popular snack. The objective of this study was to conduct a sensory analysis of Nuroongji made with rice with different degrees of milling. Four different types of Nuroongji samples according to the degree of milling were prepared in the lab and subjected to physiochemical analysis. Descriptive sensory analysis was conducted by a trained panel (n = 8), and a consumer acceptance test was conducted using college students (n = 70). A sensory lexicon describing the flavor and texture characteristics of Nuroongji was developed: it included roasted brown rice, burnt, buckwheat, rice powder, glutinous rice power, and floral. The following texture attributes were evaluated in triplicate: hardness of particles, irregularity of particles, degree of coagulation, number of chews, and residual mouthfeel. Significant differences in flavor and mouthfeel attributes were observed between the Nuroongji samples according to the degree of milling (p < 0.05). Nuroongji made with white rice (N1) had a higher hardness value and less sweetness compared to other samples (p < 0.05). Texture- and mouthfeel-related attributes such as cohesiveness of the mass, irregularity of the surface, and astringency were identified as important characteristics that drive consumer acceptance of Nuroongji products. -
K -FOOD Com Bining Flavor, H Ealth, and N Ature
Korean Culture No.9 K - FOOD Combining Flavor, Health, and Nature and Health, Flavor, Combining K FOOD Combining Flavor, Health, and Nature About the series The Korean Culture series is one of the Korean Culture and Information Service’s projects to About furnish international readers with insights into and basic understanding of the dynamic and diverse aspects of contemporary Korean culture. The Korean Culture and Information Service (KOCIS) was inaugurated as the Overseas Information Center under the Ministry of n addition to being delicious, Korean food is also healthy Culture and Information in 1971. Its aim is and natural, making it perfectly suited for the global culinary to introduce Korean culture to the world and I to raise Korea’s national profile. KOCIS has trends of health consciousness, slow food, and environmental worked to consolidate ties with countries all sensitivity. At first, people are attracted to Korean food because over the world through cultural exchange. It continues working today to explore new of its distinctive taste, but they later come to love it for its health ways of bringing Korean art and culture to the benefits. Korean food is based on the philosophy that one’s food citizens of the world. should be one’s medicine. In fact, doctors have even used Korean food instead of medicine to treat chronic diseases. Korean Culture and Information Service K FOOD Korean Culture No.9 K-FOOD: Combining Flavor, Health, and Nature K FOOD Copyright © 2013 Combining Flavor, Health, and Nature by Korean Culture and Information Service All Rights Reserved. No part of this book may be reproduced or utilized in any form or by any means without the written permission of the publisher. -
Ragam Olahan Nasi Khas Nusantara Yang Serba Unik Dari Bali Bisnis Food Truck Makin Marak Sushi Nasi Gulung Khas Jepang
incipincip what a yummy life ! Ragam Olahan Nasi Khas Nusantara Yang Serba Unik Dari Bali Bisnis Food Truck Makin Marak Sushi Nasi Gulung Khas Jepang VoL 01 Agustus 2017 1/2 1/2 17 cm x 11,75 cm 17 cm x 11,75 cm 1/2 1/2 17 cm x 11,75 cm 17 cm x 11,75 cm Beachwalk Shopping Center Jl. Pantai Kuta No.2 Kuta, Bali TeamWork Salam Kenal Editor in Chief : Dewi Puspa Bertepatan di bulan Agustus 2017, dimana seluruh Managing Editor : R. Puspitasari warganegara Indonesia sedang bersiap memperingati : Arzeti Maharani HUT Republik Indonesia, kami dengan semangat dan Admin & Finance harapan baru, menerbitkan situs baru, dengan nama Digital Marketing : Hendra W. Saputro “incipincip.com”. Sebuah portal kuliner Indonesia, yang dapat disebut juga sebagai media online, yang Web Designer : Surya Darmawan 1/3 mengemas beragam informasi dan pariwara di bidang : Wachid Yulio 17 cm x 7,6 cm kuliner, dan segala hal yang berhubungan dengan Graphic Designer bidang kuliner, dalam bentuk website dan e-magazine. Photographer : Antok Anggoro Khusus untuk e-magz (kemasan dan tampilan e-mag- Journalist : A. Richo Sadewa azine dalam format PDF) “incipincip” dihadirkan guna : R. Puspitasari, Lindia Palupi, melengkapi kubutuhan pembaca akan informasi yang Contributor Jl. Teuku Umar Barat No.337 Denpasar lebih spesifik, menarik dan informatif. Selain itu Alexandra, Naetie, Widi ragam pariwara dan gelaran event yang ditayangkan dapat dilihat lebih lama. Penentuan konten, beragam Account Executive : Ratna Juwita, Key Sanushi, informasi dalam bentuk artikel, liputan dan foto-foto Lidia Irawan, Edhu Alamsyah, dalam e-magz, merupakan panduan untuk penulisan konten di website, karena informasi yang dikemas Yan Djuna Editor’s Note Editor’s dapat saling melengkapi Collector : Mislawi Di edisi perdana “incipincip” kali ini, kami mengang- kat tema “dalam rangka memperingati HUT Republik Indonesia”. -
Malay/English Word List
Temuan: World of Words A Temuan/Malay/English Word List Photo: Center for Orang Asli Concerns Looi Siew Teip Adela S. Baer Jalil Mohamad December, 2016 Temuan-English-Malay Word List TABLE OF CONTENTS Preface............................................................................................................................................. 3 Pronunciation Guide ....................................................................................................................... 5 A ...................................................................................................................................................... 7 B .................................................................................................................................................... 10 C .................................................................................................................................................... 19 D .................................................................................................................................................... 23 E .................................................................................................................................................... 26 G .................................................................................................................................................... 26 I .................................................................................................................................................... -
Operating Instructions Manuel D'utilisation
USA/CAN Operating Instructions Electric Rice Cooker Household Use Manuel d'utilisation Cuiseur de riz électrique Usage domestique Model No. / N˚ de modèle : SR-ZE185 / SR-ZE105 Table of Content Table des matières Avant utilisation IMPORTANT SAFEGUARDS .....................2 Before use PRÉCAUTIONS À PRENDRE ................. 18 Safety Precautions .................................3-4 Précautions de sécurité .................... 19-20 Parts identifi cation .......................................5 Identifi cation des pièces ........................... 21 • Display ......................................................5 • Affi cheur................................................. 21 • Parts identifi cation ....................................5 • Identifi cation des pièces ........................ 21 Preparations .............................................6-7 Préparatifs ........................................... 22-23 Functions ................................................8-14 Fonctions ............................................. 24-28 • White Rice, Jasmine, Multi Grain, • White Rice (Riz blanc), Jasmine (Jasmin), Multi Grain (Multigrain), Quick Cook, Brown Rice or Sticky Rice ....8 Quick Cook (Cuisson rapide), Brown Rice (Riz brun) ou Sticky Rice (Riz gluant) ..24 • Quinoa ......................................................9 • Quinoa ...................................................25 • Porridge ..................................................10 • Porridge (Gruau) ....................................26 Usage Usage • Steam .....................................................11 -
Phithakphongphan, Theethat (2020) the Role of Intercultural Awareness in Intercultural Communication: a Case Study of English Student Trainees at a Thai Airport
Phithakphongphan, Theethat (2020) The Role of Intercultural Awareness in Intercultural Communication: A Case Study of English Student Trainees at a Thai Airport. Doctoral thesis, York St John University. Downloaded from: http://ray.yorksj.ac.uk/id/eprint/4878/ Research at York St John (RaY) is an institutional repository. It supports the principles of open access by making the research outputs of the University available in digital form. Copyright of the items stored in RaY reside with the authors and/or other copyright owners. Users may access full text items free of charge, and may download a copy for private study or non-commercial research. For further reuse terms, see licence terms governing individual outputs. Institutional Repository Policy Statement RaY Research at the University of York St John For more information please contact RaY at [email protected] The Role of Intercultural Awareness in Intercultural Communication: A Case Study of English Student Trainees at a Thai Airport Theethat Phithakphongphan Submitted in accordance with the requirements for the degree of Doctor of Philosophy York St John University School of Education, Language and Psychology September 2020 0 The candidate confirms that the work submitted is his own and that appropriate credit has been given where reference has been made to the work of others. This copy has been supplied on the understanding that it is copyright material. Any reuse must comply with the Copyright, Designs and Patents Act 1988 and any licence under which this copy is released. © 2020 York St John University and Theethat Phithakphongphan The right of Theethat Phithakphongphan to be identified as Author of this work has been asserted by him in accordance with the Copyright, Designs and Patents Act 1988. -
Exploring the Tola Dayak Language and Society
J. Collins S. Alloy Language use and language chance in Manjau, Kalimantan Barat; Exploring the Tola Dayak language and society In: Bijdragen tot de Taal-, Land- en Volkenkunde 160 (2004), no: 2/3, Leiden, 226-282 This PDF-file was downloaded from http://www.kitlv-journals.nl Downloaded from Brill.com10/07/2021 05:10:53AM via free access JAMES T. COLLINS AND SUJARNI ALLOY Language use and language change in Manjau, Kalimantan Barat Exploring the Tola' Dayak language and society Almost a decade of conducting research in Kalimantan Barat has demonstrat- ed to us that, while in that province there may be government fiscal short- falls, inadequate food supplies and distribution systems, too few roads and too little electricity, and, of course, a continuing diminishment of the tropical forest, there is no shortage of proper names: names for persons, names for streets, but especially names for ethnic groups and names for languages. This is a well-known feature of the area; indeed, the focus of many a research project has simply been to find a pattern in and draw conclusions about this prolific nomenclatural jungle. Nonetheless, there have been far too few studies that actually focus on languages and language use within any one of these named ethnic groups. For example Adelaar (1991) has contributed studies about a language he calls 'Selako', although this does not seem to be a term in general use among the speakers of this language. A few perfunctory studies of languages named: 'Krio' (Mecer et al. 1992), 'Ketapang Malay' (Ahadi et al. 1998), 'Kendayan' (Yoseph Thomas et al. -
Ramadan Treats
T H E W O R L D D I D N ' T E X P E C T R A M A D A N F O O D T O T A S T E T H I S G O O D RAMADAN TREATS F O R H O M E C O O K S A N F O O D C O M P I L A T I O N B Y b u t t e r k i c a p . c o m For our parents, grandparents and great grandparents who created tantalising, flavorful and heart-warming Malaysian food that we can always come home to. For those who find joy in cooking. This is for you. CONTENT 04 06 08 12 14 INTRODUCTION HOMEMADE NASI GORENG MEE GORENG PAN MEE KAYA PATTAYA MAMAK BUTTERKICAP 16 18 20 22 24 CHAR KWAY SPICED FRIED NASI ULAM GHEE RICE DAGING MAT TEOW CHICKEN KASSIM 27 29 31 35 38 BUBUR LAMBUK SALTED EGG YOLK NASI TIGA BENUA BAKED RENDANG LAKSA SQUID CHICKEN CARBONARA ROULADE SERUNDING IKAN PASTA 39 41 43 45 46 CARDAMOM PINEAPPLE ONDEH- DURIAN UNLOCK YOUR RICE PUDDING UPSIDE CAKE ONDEH TART BONUS 49 51 52 53 54 APPENDIX ABOUT CHEF ABOUT ABOUT THANK SHAFIQ FOOD AID BUTTERKICAP YOU FOUNDATION INTRODUCTION Welcome to the first edition of Ramadan To all Butterkicap subscribers, followers and Treats for home cooks. We've made this e- friends, thank you for all your gift of recipe booklet to celebrate the spirit of support. We hope this easy e-book Ramadan by giving half the proceeds from reference brings you joy. -
Cuchen IH Electric Pressure Rice Cooker – User Manual
Cuchen IH Electric Pressure Rice Cooker – User Manual !Read this manual carefully before use to ensure the proper use of your Cuchen electric pressure rice cooker. !2QFH\RXKDYH¿QLVKHGUHDGLQJLWNHHSWKHPDQXDODWDSODFHZKHUHRWKHUSHRSOH ZRXOGEHDEOHWR¿QGLWHDVLO\ Thank you for purchasing a Cuchen IH electric pressure rice cooker. To ensure proper use and maintenance of the product, please read this document carefully. Also, refer to this document if you experience issues or problems while using the product. Product Specifications Product Name IH Electric Pressure Rice Cooker CJH-PC10 Series Rated Voltage & Frequency AC 120V, 60Hz Rated Power Consumption 1400W Maximum Cooking Capacity 1.08L (10 Servings) Regulator Pressure/Safety Device 88.3 kPa / 166.7 kPa Pressure Dimensions 431 (Length) X 306 (Width) X 287 (Height) Weight 7.9kg (BOX, Weight: 92kg) ※ These specifications are subject to minor change for product performance enhancement purposes. 2 Table of Contents Before Use Safety precautions ………………………………………………………04 Parts and features ……………………………………………………… 07 Cleaning and maintenance ……………………………………………… 09 Operation Recommendations for best results when cooking rice ……………… 13 How to set current time ………………………………………………… 14 Taste control ……………………………………………………………… 15 Fine Tuning of taste ……………………………………………………… 16 How to cook rice ………………………………………………………… 18 How to use preset timer ………………………………………………… 21 How to use My Steam and My Slow Cook …………………………… 22 While keeping cooked rice warm ……………………………………… 23 How to set Warming Temperature ……………………………………… -
Trade Marks Journal No: 1971 , 26/10/2020 Class 29
Trade Marks Journal No: 1971 , 26/10/2020 Class 29 2920487 12/03/2015 UMANG DAIRIES LTD. 3RD FLOOR, GULAB BHAWAN, (REAR BLOCK) 6A, BAHADUR SHAH ZAFAR, MARG, NEW DELHI-110002. MANUFACTURERS & TRADERS A COMPANY INCORPORATED UNDER THE INDIAN COMPANIES ACT Address for service in India/Agents address: THE ACME COMPANY B-41, JAIPUR ESTATE, NIZAMUDDIN EAST, NEW DELHI - 110 013. Used Since :01/02/2015 DELHI MILK AND MILK PRODUCTS ALL KINDS OF LIQUID MILK, BUTTER, GHEE, CURD, YOGURT, BUTTER MILK, FLAVOURED MILK, ICE CREAMS, EDIBLE OILS AND FATS, PRESERVED AND DRIED FRUITS AND VEGETABLES, SALAD DRESSINGS, DAIRY PRODUCTS, MILK SHAKES AND MILK BEVERAGES, CHEESE, CURDS, DAIRY WHITENER; GOODS FALLING 5478 Trade Marks Journal No: 1971 , 26/10/2020 Class 29 3174633 02/02/2016 MR. ABHISHEK GUPTA trading as ;JMD SONIC ENGINEERING PVT. LTD. 2ND FLOOR, IDA HOUSE, SECTOR-4, RK PURAM, NEW DELHI-110022 MANUFACTURER Address for service in India/Attorney address: TMR SOLUTIONS M - 10, ANUPAM BHAWAN COMMPERCIAL COMPLEX, ADADPUR, DELHI - 110033 Used Since :17/03/2015 DELHI MILK & MILK PRODUCTS, CURD, PASTEURIZED MILK, PANEER, GHEE, BUTTER, FLAVOURED MILK, MILK POWDER, CHACH, LASSI, JELLIES, JAMS, FRUIT SAUCES; MILK AND MILK PRODUCTS; EDIBLE OILS AND FATS. 5479 Trade Marks Journal No: 1971 , 26/10/2020 Class 29 3288075 18/06/2016 RUCHI SOYA INDUSTRIES LIMITED 301, MAHAKOSH HOUSE, 7/5, SOUTH TUKOGANJ, NATH MANDIR ROAD, INDORE-452001, (M.P) Manufacturers and merchants A COMPANY INCORPORATED IN INDIA Address for service in India/Agents address: FATEHCHAND C. SHAH & CO. "A" AIDUN BUILDING, 5TH FIOOR, 1ST DHOBI TALAO, MUMBAI - 400 002".