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Hua Hin Beach
Cover_m14.indd 1 3/4/20 21:16 Hua Hin Beach 2-43_m14.indd 2 3/24/20 11:28 CONTENTS HUA HIN 8 City Attractions 9 Activities 15 How to Get There 16 Special Event 16 PRACHUAP KHIRI KHAN 18 City Attractions 19 Out-Of-City Attractions 19 Local Products 23 How to Get There 23 CHA-AM 24 Attractions 25 How to Get There 25 PHETCHABURI 28 City Attractions 29 Out-Of-City Attractions 32 Special Events 34 Local Products 35 How to Get There 35 RATCHABURI 36 City Attractions 37 Out-Of-City Attractions 37 Local Products 43 How to Get There 43 2-43_m14.indd 3 3/24/20 11:28 HUA HIN & CHA-AM HUA HIN & CHA-AM Prachuap Khiri Khan Phetchaburi Ratchaburi 2-43_m14.indd 4 3/24/20 11:28 2-43_m14.indd 5 3/24/20 11:28 The Republic of the Union of Myanmar The Kingdom of Cambodia 2-43_m14.indd 6 3/24/20 11:28 The Republic of the Union of Myanmar The Kingdom of Cambodia 2-43_m14.indd 7 3/24/20 11:28 Hat Hua Hin HUA HIN 2-43_m14.indd 8 3/24/20 11:28 Hua Hin is one of Thailand’s most popular sea- runs from a rocky headland which separates side resorts among overseas visitors as well as from a tiny shing pier, and gently curves for Thais. Hua Hin, is located 281 kiometres south some three kilometres to the south where the of Bangkok or around three-hour for driving a Giant Standing Buddha Sculpture is located at car to go there. -
International Symposium on Agricultural Product Processing And
CLr' p,g Pf- gg /" PROCEED GS OF THE NTERNA NAL SYMP CULTURAL PRODUCT PROCESS NG AND TECHNOLOGY JULY 31 -AUGUST 2, 1984 BOGOR, INDONESIA Edited by SRlKANDl FARDIAZ AKIRA MATSUVAMA KAMARUDDIN ABDULLAH and JAPAN INTERNATIONAL COOPERATION AGENCY FOREWORD The Agricultural Product Processing Pilot Plant (AP4) Project (Project code: JTA 9(a)8) was initiated in October 1977 as a technical assistance extended by the Government of Japan through the Japan lnternational Co- operation Agency [JICA) to the Faculty of Agricultural Engineering and Tech- nology (FATETA), lnstitut Pertanian Bogor (IPB), Upon completion in 1984, , the project has fulfilled its aims of upgrading FATETA-IPB staffs and staffs from other relevant institutions in Indonesia in the pilot plant as well as related training in Japan and provision of the pilot plant with adequate facilities for food quality control and processing lines. The International Symposium and Exposition on Agricultural Products Processing and Technology (ISEAPPT) was held to commemorate the success- ful completion of the AP4 Project in which scientists from ASEAN, Japan and the United States were gathered in Bogor from July 31 through August 2, 1984 to exchange views and share updated information in the field of agricul- tural products processing and technology. Major items discussed in the meeting as can be seen in this proceeding included research achievements and experiences from the respective participating countries, the state of the arts of traditional foods and its future improvements and the possibility to develop other food resources available in ASEAN countries. It is our sincere hopes that this proceeding could be utilized effectively as a source of information not only for references in future research programs but also for the practitioners and field engineers as well as for curriculum development in the field of agricultural products processing and technology. -
Probiotics, Non-Dairy Prebiotics and Postbiotics in Nutrition
applied sciences Review Probiotics, Non-Dairy Prebiotics and Postbiotics in Nutrition Przemysław Tomasik 1,* and Piotr Tomasik 2,3 1 Department of Clinical Biochemistry, Paediatric Institute, College of Medicine, Jagiellonian University, 30-663 Krakow, Poland 2 Department of Chemistry & Physics, Agricultural University, 31-459 Krakow, Poland; [email protected] 3 Nantes Nanotechnological Systems, 57-900 Bolesławiec, Poland * Correspondence: [email protected]; Tel.: +48-887-729-907 Received: 16 January 2020; Accepted: 17 February 2020; Published: 21 February 2020 Abstract: The review covers achievements and developments in the field of probiosis and prebiosis originating from sources other than dairy sources, mainly from plant material like cereals. The actual definitions of probiotic microorganisms, prebiotic, and postbiotic compounds and functional food are discussed. The presentation takes into account the relations between selected food components and their effect on probiotic bacteria, as well as effects on some health issues in humans. The review also focuses on the preservation of cereals using probiotic bacteria, adverse effects of probiotics and prebiotics, and novel possibilities for using probiotic bacteria in the food industry. Keywords: consumer preferences; functional food; nutraceuticals; probiosis; taste 1. Introduction Food that improves human’s life and cures diseases is a concept that has many faces. One of the most complicated loops is: nutrient (prebiotic), which is treated by specific bacteria (probiotic) and products -
Thai Cuisine 1 Thai Cuisine
Thai cuisine 1 Thai cuisine - Thai seafood curry - Kaeng phet pet yang: roast duck in red curry Thai cuisine is the national cuisine of Thailand. Blending elements of several Southeast Asian traditions, Thai cooking places emphasis on lightly prepared dishes with strong aromatic components. The spiciness of Thai cuisine is well known. As with other Asian cuisines, balance, detail and variety are of great significance to Thai chefs. Thai food is known for its balance of three to four fundamental taste senses in each dish or the overall meal: sour, sweet, salty, and bitter.[1] Influences Although popularly considered a single cuisine, Thai cuisine is more accurately described as four regional cuisines corresponding to the four main regions of the country: Northern, Northeastern (or Isan), Central, and Southern, each cuisine sharing similar foods or foods derived from those of neighboring countries and regions: Burma to the northwest, the Chinese province of Yunnan and Laos to the north, Vietnam and Cambodia to the east and Malaysia to the south of Thailand. In addition to these four regional cuisines, there is also the Thai Royal Cuisine which can trace its history back to the cosmopolitan palace cuisine of the Ayutthaya kingdom (1351–1767 CE). Its refinement, cooking techniques and use of ingredients were of great influence to the cuisine of the Central Thai plains. Thai cuisine and the culinary traditions and cuisines of Thailand's neighbors have mutually influenced one another over the course of many centuries. Regional variations tend to correlate to neighboring states (often sharing the same cultural background and ethnicity on both sides of the border) as well as climate and geography. -
Speisekarte Ansehen
Mittagsangebot Wöchentlich wechselnde Mittagsgerichte Gerichte siehe Website oder Tafel vor dem Restaurant (M1, M2, M3) Gültig von Mo-Fr, 11:00 bis 15:00 Uhr 8.5 € 1 Vorspeise - Suppe 5 € 5 € Tom Yum Gung Tom Kha Gai Scharf-saure Suppe mit Garnelen, Zitronengras, Ga- Scharf-saure Kokosmilchsuppe mit Huhn, Zitronen- lanka, Zitronenblätter, Champignons und frischen gras, Galanka, Zitronenblätter, Champignons und Chillis [2,7] frischen Chillis [7] SOUP 4 ALL Alle unsere Suppen können auch vegetarisch zubereitet werden. 5 € Giew Nam Wan-Tan Suppe (gefüllt mit Huhn und Gemüse) [1,2,3,7,11] 2 Vorspeise - Fingerfood 5 € 5 € Popia Giew Tord Hausgemachte Frühlingsrollen, vegetarisch mit Hausgemachte Wan Tan Teigtaschen mit Gemüse- Gemüse und Glasnudeln dazu hausgemachte süß- Hühnchenfüllung dazu hausgemachte süß-sauer- sauersoße[1,3,7,11] soße [1,2,3,7,11] 5 € 6 € Sate Gai Sate Moo Hühnchen Spieße mit Erdnusssoße Schweinefleisch Spieße mit Sticky Rice und [5,7,11] Chillisoße [7] 3 Vorspeise - Fingerfood 5 € 8 € Peek Gai Tord Man Pla Knusprige Hähnchenflügel dazu hausgemachte süß- Thailändische Fischküchlein dazu unsere hausge- sauersoße [7,11] macht Gurken/Erdnuss süß-sauersoße [2,4,7,9] 5€ 5 € Look Chin Tord Tohu Tord Meatballs in scharfer hausgemachter süß-sauersoße Knuspriges Tofu in hausgemachter süß-sauersoße [7,9,11] [7,11] 4 Vorspeise - Fingerfood 6 € 2 € Sai Grog Isaan Thai Omelett PikanteThai Würstl aus Schweineflisch, wird serviert Rührei nach Thai Art mit Salat, Chili, Ingerwer und Erdnüssen [7,9] [4,5,7] Gemischte Platte Allerlei Vorspeisen mit unseren hausgemachten soßen. Popia, Giew Tord, Sate Gai, Sate Moo, Peek Gai, Tord Man Pla. -
Thai Cuisine
Thai Cuisine Thai cuisine is the national cuisine of Thailand. Thai cuisine places emphasis on lightly-prepared dishes with strong aromatic components. Thai cuisine is known for being spicy. Balance, detail and variety are important to Thai cooking. Thai food is known for its balance of the five fundamental taste senses in each dish or the overall meal: hot (spicy), sour, sweet, salty, and (optional) bitter.[1] Although popularly considered a single cuisine, Thai food would be more accurately described as four regional cuisines corresponding to the four main regions of the country: Northern, Northeastern (or Isan), Central, and Southern, each cuisine sharing similar foods or foods derived from those of neighboring countries and regions: Burma, the Chinese province of Yunnan and Laos to the north, Cambodia, Laos and Vietnam to the east and Malaysia to the south of Thailand. In addition to these four regional cuisines, there is also the Thai Royal Cuisine which can trace its history back to the palace cuisine of the Ayutthaya kingdom (1351–1767 CE). Its refinement, cooking techniques and its use of ingredients were of great influence to the cuisine of the Central Thai plains. The culinary traditions and cuisines of Thailand's neighbors have influenced Thai cuisine over many centuries. Regional variations tend to correlate to neighboring states as well as climate and geography. Southern curries tend to contain coconut milk and fresh turmeric, while northeastern dishes often include lime juice. The cuisine of Northeastern (or Isan) Thailand is heavily influenced by Lao cuisine. Many popular dishes eaten in Thailand were originally Chinese dishes which were introduced to Thailand mainly by the Teochew people who make up the majority of the Thai Chinese. -
Street Food in Bangkok Serving Food, As One Can Find Culinary Treasures on the Street at No Matter What Time It Is
17.6 cm 17.8 cm 17.8 cm 17.6 cm The delicious culinary adventures in Bangkok Street food is a part of Thai way of life for decades, for not only it is convenient, but it is also inexpensive and most certainly, Amazing Tastes of Thailand delicious. There is no shortage of street food vendors in Bangkok, where the mouthwatering-smelling option is endless, ranging from grilled pork skewers to fresh seafood cooked on the spot. Bangkok is a city that never sleeps, especially when it comes to Street Food in Bangkok serving food, as one can find culinary treasures on the street at no matter what time it is. Take an edible tour through Bangkok’s most vibrant roadside food scenes and discover for yourself why Bangkok is one of the best places in the world for street food! inch 10 Mango sticky rice Printed in Thailand by Promotional Material Production Division, Marketing Services Department, Tourism Authority of Thailand for free distribution. www.tourismthailand.org E/JAN 2020 The contents of this publication are subject to change without notice. 63-01-049 Leaflet_StreetFood new22-01_Q_coateduv2019.indd 1 63-01-049 Leaflet A_StreetFood new22-01_Q_coateduv2019 22/1/2563 BE 11:59 17.6 cm 17.8 cm 17.8 cm 17.6 cm The delicious culinary adventures in Bangkok Street food is a part of Thai way of life for decades, for not only it is convenient, but it is also inexpensive and most certainly, Amazing Tastes of Thailand delicious. There is no shortage of street food vendors in Bangkok, where the mouthwatering-smelling option is endless, ranging from grilled pork skewers to fresh seafood cooked on the spot. -
Thai Food Promotions (Saturday Dinner) Appetizer
Thai Food Promotions (Saturday Dinner) Appetizer Papaya Mango Salad (Som Tam) Yam Woon Sees (Thai Glass Noodle Salad) Thai Egg Salad (Yam Khai) Spicy Seafood Salad (Yam Thalay) Mizi Fresh Fruit with Sour Sauce (Yam Pholamai) Soup Tom Khai Kai (Chicken and Galangal in Coconut Cream Soup) Main Course Beef Masamman Curry (Masamman Nua) Chicken Green Curry (Kaeng Khiew Waan Kai) Fish Sweet Sour and Spicy Fried Fish (Pla Sam Ross) Prawn Fried with Garlic (Kung Kai Tiem) Spicy Thai Omelets (Khai Yat Sai) Thai Fried Rice (Phad Thad) Vegetable 2 Type Phak Ruam Nam Man Hoy (Sauteed Vegetable with Oyster Sauce Thai Style) Phak Boong Fai Daeng (Sauteed Kang Kong with Chilly and Fermented Soya Beans) Stall Thai Spring Roll (Pai Pai) Thai Noodle – Koew Teow (Phad Thai) Pandan Wrapped Fried Chicken (Khor Hor Bai Toey) Shredded Chicken with Mango Salad (Yam Pla) Noodle Mi Krop (Crispy Rice Noodle Topped with Sweet, Sour Sauce and Condiments) Dessert Thai Tako (Thai Coconut Pudding) Fak Thong Sang Khaya (Pumpkin Custard) Khao Neuw Ma Muang (Rice Mango with Glutinous Rice) Lod Chong Nam Ka Ti Tab Tim Grob (Red Rubies) Fresh Fruits Platter Thai Mango Pudding Thai Food Promotion (Sunday Lunch) Appetizer Papaya Mango Salad (Som Tam) Mango Salad (Yam Mak Muang) Chicken Feet Salad (Yam Tin Kai) Thai Sambal Belacan (Nam Pit Ka) Kacang Botol (Sator Thua Pool) Kai Lan with Salted Fish (Kana Pla Kem) *** Soup Tom Yam Soup (Ken Som) (Mushroom, Chicken Slice, Mix Vegetables) *** Main Course Basil Leave Beef (Kak Thau Nua) Chicken Red Curry (Kai Pat Pit) Fish Pat -
(PPL) INTERNASIONAL Disusun Oleh: Ayud Pranata 12511244009
PRAKTIK PENGALAMAN LAPANGAN (PPL) INTERNASIONAL DI KOLEJ VOKASIONAL MUAR Jln. Sungai Abong 84000, Muar, Johor, Malaysia Disusun oleh: Ayud Pranata 12511244009 FAKULTAS TEKNIK UNIVERSITAS NEGERI YOGYAKARTA BEKERJASAMA DENGAN FAKULTI PENDIDIKAN TEKNIKAL DAN VOKASIONAL UNIVERSITI TUN HUSSEIN ONN MALAYSIA 2015 ii KATA PENGANTAR Puji syukur penulis panjatkan kehadirat Tuhan Yang Maha Esa atas limpahan rahmat dan hidayah-Nya, sehingga penulis dapat menyelesaikan Praktek Pengalaman Lapangan (PPL) di Kolej Vocational Muar Johor Bahru Malaysia ini dengan lancar. Penyusunan laporan ini merupakan tahap akhir dari serangkaian kegiatan PPL. Penyusunan laporan ini melibatkan berbagai pihak, oleh karena itu kami mengucapkan terimakasih kepada: 1. Prof. Dr. Rohcmat Wahab, M.Pd selaku Rektor Universitas Negeri Yogyakarta. 2. Prof. Dr. Anik Ghufron, M.Pd selaku Kepala LPPMP UNY. 3. Drs. Sukaswanto, M.Pd selaku DPL yang telah memberikan pengarahan dan bimbingan selama PPL berlangsung. 4. Tuan Haji Salim Bin Bahari selaku Kepala Kolej Vocational Muar yang telah memberikan dukungan moral maupun spiritual pada setiap program PPL yang telah dilaksanakan. 5. Encik Lugmanul Hakim Bin Iskandar selaku guru pendamping di KV Muar, Malaysia 6. Puan Hj. Roshidah, Puan Hj. Zarina, dan cikgu-cikgu yang lain yang telah memberikan kasih sayang dan pembelajaran selama satu bulan di malaysia. 7. Murid – Murid D1 – HSK yang pandai dan baik hati 8. Sahabat- sahabatku Fojiano Nazara, Leni Novita, Afif Rizal dan Nanang Budiman yang selalu memberi motivasi dan perhatian selama di malaysia. 9. Mas Amrul dan Mbak Umi yang selalu memberikan semangat ketika pelaksanaan PPL Berlangsung 10. Teman temanku seperjuangan PPL internasional Joko, Muktar, Arif, Yuni, Faisal, Meida, Yusi, Fadhila yang telah saling membantu. -
Best Eats 2019 2 NEW.Indd
2019 Who's in charge? Managing Director & Publisher Andrew Hiransomboon BK Managing Editor Oliver Irvine Associate Editor Willy Thorn Digital Editor Angela Symons Senior Digital Content Coordinator Nontaya Kumyat Digital Content Coordinator Pakchira Bunphol Junior Digital Content Coordinator Kawee Jarach Writers Choltanutkun Tun-atiruj, Dhipkawee Sriyananda Selley, Jesse Day, Kankanok Wichiantanon Art Director Ratchprapha Sunthornprasat Production Supervisor Komkrit Klinkaeo Graphic Designers Anunya Chobnitas, Assaya Dejkong, Wirankan Saiyasombut Photographer Poonsawat Suttama Junior Videographers Jaruwan Suwandee, Tham Rodjananaudomvutigul Junior Video Editor Jakphet Potisarn Advertising Director Wanida Akeapichai Sales Managers Tipkritta Chiraporncharas, Delicious and affordable comfort food Orajira Sukkasem Senior Sales Associates Tassanee Mahamad, Nattaya Bovornsettanon, Orakarn Food snobs and CrossFitters avert your eyes: BK Laohakanjanasiri Best Eats is back. Our annual guide assembles a who’s Sales Associate Parinda Dermsripoom Junior Marketing Executive Katthaleeya who of Bangkok’s best—gut-busting barbecue platters, Tamkittigul billowing pizzas and bulging burritos galore. SOIMILK Editor Nathapong Suppavatee If you’re tired of hearing about daintily-portioned Senior Writer Rujiyatorn Choksiriwan Writers Atiwat Uton, Sarin Songkriengkrai B4,000 tasting dinners but are lost when it comes to Junior Graphic Designer Wathinee Srithongchuai Brand Manager Onwara Sittirug Bangkok’s turbulent sea of chains and mall offerings, Sales Associates Palita Nueangnit, then read on. In this comprehensive run-down, we Prawpraew Pairohg, Kornkanok Sriwaranant ASIA CITY STUDIO drop the pretension and go all-in for convenience, val- Managing Editor Dietrich Neu Associate Editor Sureepak Janyapat ue and downright deliciousness. Diet? What diet. In the Event Projects Manager Chayanap Tongdadas world of Best Eats, every day is a cheat day. -
Tropical Biology & C O N S E R V at I
j o u r n a l o f Vol. 15/2018 TROPICAL BIOLOGY & C O N S E R V A T I O N ISSN 1823-3902 E-ISSN 2550-1909 A JOURNAL OF THE INSTITUTE FOR TROPICAL BIOLOGY AND CONSERVATION UNIVERSITI MALAYSIA SABAH Journal of TROPICAL BIOLOGY & CONSERVATION A journal of the Institute for Tropical Biology and Conservation, Universiti Malaysia Sabah Editor-in-chief Dr. Abdul Hamid Ahmad (Assoc. Prof., Universiti Malaysia Sabah, Malaysia) Managing Editor Dr. Jaya Seelan Sathiya Seelan (Universiti Malaysia Sabah, Malaysia) Editorial Assistant Julia George Kunai (Universiti Malaysia Sabah, Malaysia) Editorial Board Dr. Henry Bernard (Assoc. Prof., Universiti Malaysia Sabah, Malaysia) Dr. Holger Thus (Natural History Museum, London) Dr. Homathevi Rahman (Assoc. Prof., Universiti Malaysia Sabah, Malaysia) Dr. Menno Schilthuizen (Prof., Leiden University, the Netherlands) Dr. Mohd. Tajuddin Abdullah (Prof., Universiti Malaysia Terengganu, Malaysia) Dr. Monica Suleiman (Assoc. Prof., Universiti Malaysia Sabah, Malaysia) Dr. Shigeki Matsunaga (Prof., the University of Tokyo, Japan) Reviewers Dr. Arthur Y.C. Chung Dr. Noor Haliza Hasan @ Ahmad (Forest Research Centre, Sabah, Malaysia) (Universiti Malaysia Sabah, Malaysia) Dr. Bruce Prideaux Dr. Norazah Mohd Suki (Prof.,Central Queensland University, Australia) (Assoc. Prof., Universiti Malaysia Sabah, Malaysia) Dr. Chua Tock Hing Dr. Paul Woodcock (Prof., Universiti Malaysia Sabah, Malaysia) (University of Leeds, United Kingdom) Dr. Chye Fook Yee Dr. Rita Megia (Prof., Universiti Malaysia Sabah, Malaysia) (Bogor Agricultural University Bogor, Indonesia) Dr. Faisal Ali Bin Anwarali Khan Dr. Ruth Kiew (Universiti Malaysia Sarawak, Malaysia) (Forest Research Institute Malaysia, Malaysia) Dr. Fiffy Hanisdah Saikim Dr. Steve Yanoviak (Universiti Malaysia Sabah, Malaysia) (Assoc. -
Carta T H a I E M O T I O N
Carta THAI EMOTION Thai Emotion es un viaje culinario a través de los sentidos. Historia viva y gastronomía que conforman la esencia del Art de Vivre Thai. Tailandia es uno de los más diversos y complejos países de Asia. Su cocina, sin lugar a dudas, es la más sofisticada y celebrada en Occidente durante los últimos años. La cocina Thai tiene su orden y principios. Conociendo el secreto de su arte culinario, es un privilegio poder exponerlo con la experiencia de haber formado parte de los grandes restaurantes Thai pioneros en Occidente. Nuestra emoción es compartir la sabiduría y talento de la mano de Chefs Tailandeses de la Royal Thai Cuisine en una aventura basada en la riqueza, variedad y excelencia de la cocina Thai. Emilio Carcur – Fundador de Thai Garden LA CARTA DE THAI EMOTION Estos son los grupos que forman parte de nuestra propuesta, para conocer la historia y origen de los platos presentados como Entrantes, Ensaladas o Yam, Sopas, Wok Pad Khao, Curry, Arroces y Noodles. ROYAL THAI CUISINE Ahan Chao Wang es el término utilizado para denominar este tipo de cocina y se traduce como “Comida de la gente de Palacio”. Su historia se remonta a la era dorada de Ayutthaya (1351-1767), antigua capital del reino de Siam. Esta cocina se define principalmente por la búsqueda de lo sublime en cada plato. Sabores más suaves y una prodigiosa presentación conformaban una combinación de ingredientes diferentes, raros y de elevado precio. La comida era parte esencial de la forma de vida en palacio y su tradición fue meticulosamente conservada en cada receta.