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Haitian Creole – English Dictionary
+ + Haitian Creole – English Dictionary with Basic English – Haitian Creole Appendix Jean Targète and Raphael G. Urciolo + + + + Haitian Creole – English Dictionary with Basic English – Haitian Creole Appendix Jean Targète and Raphael G. Urciolo dp Dunwoody Press Kensington, Maryland, U.S.A. + + + + Haitian Creole – English Dictionary Copyright ©1993 by Jean Targète and Raphael G. Urciolo All rights reserved. No part of this work may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying and recording, or by any information storage and retrieval system, without the prior written permission of the Authors. All inquiries should be directed to: Dunwoody Press, P.O. Box 400, Kensington, MD, 20895 U.S.A. ISBN: 0-931745-75-6 Library of Congress Catalog Number: 93-71725 Compiled, edited, printed and bound in the United States of America Second Printing + + Introduction A variety of glossaries of Haitian Creole have been published either as appendices to descriptions of Haitian Creole or as booklets. As far as full- fledged Haitian Creole-English dictionaries are concerned, only one has been published and it is now more than ten years old. It is the compilers’ hope that this new dictionary will go a long way toward filling the vacuum existing in modern Creole lexicography. Innovations The following new features have been incorporated in this Haitian Creole- English dictionary. 1. The definite article that usually accompanies a noun is indicated. We urge the user to take note of the definite article singular ( a, la, an or lan ) which is shown for each noun. Lan has one variant: nan. -
Certified Master Chef (CMC)
Certified Master Chef® CANDIDATE HANDBOOK SEGMENT 1 ® Certified Master Chef CANDIDATE HANDBOOK Table of Contents Certification Overview and General Policies 4 Why become an ACF Certified Master Chef® (CMC®)? 4 Mission Statement 4 CMC® Purpose 4 Certification Body 4 Certification Commission Mission Statement 4 Non-Discrimination Policy 4 ADA Compliance 4 Code of Ethics 4 The Certification Process 5-7 Step 1: Determine Eligibility and Gather Evidence 5 Step 2: Complete the Initial Pre-Approval Application 5 Estimated Cost of Certification – Segment 1 5 Certification Examinations 6 Practical Exam Parameters: 6 Appeal Procedure 7 Confidentiality 7 Practical Exam Facility Requirements 7-9 Hot and Cold Food Kitchen 8 Individual Equipment 8 The Community Kitchen 8 Ingredients 9 Apprentice 9 Exam Majors 9 What to Expect 9 Evaluation of the Exam 10 Freestyle 11-12 Objective 11 Competencies 11 Menu 11 Process 11 Schedule 11 Evaluation and Scoring 12 Equipment/Accommodations 12 Healthy Cooking 12-15 Objective 12 Competencies 13 Menu 13 Process 13 Schedule 14 Evaluation and Scoring 14 Equipment/Accommodations 15 2 ® Certified Master Chef CANDIDATE HANDBOOK Global Cuisine 16-18 Objective 16 Competencies 16 Menu 17 Process 17 Schedule 17 Evaluation and Scoring 18 Equipment/Accommodations 18 Baking and Pastry 19-20 Objective 19 Competencies 19 Menu 19 Process 19 Schedule 19 Evaluation and Scoring 20 Equipment/Accommodations 20 Official Announcement of Certification 21 Designation Usage Policy 21 Recommended Resources 22 Appendices 23-24 Recommended Wine Education & Accepted Certifications 23 Score Sheets 23 China & Platter Inventory 23 Common Kitchen Ingredients 23 Healthy Cooking Cover Sheet 24 Requisition List 24 Nutritional Transfer of Alternate Cooking Methods 24 CMC Certification Application 24 ©2019 American Culinary Federation, Inc. -
The Food and Culture Around the World Handbook
The Food and Culture Around the World Handbook Helen C. Brittin Professor Emeritus Texas Tech University, Lubbock Prentice Hall Boston Columbus Indianapolis New York San Francisco Upper Saddle River Amsterdam Cape Town Dubai London Madrid Milan Munich Paris Montreal Toronto Delhi Mexico City Sao Paulo Sydney Hong Kong Seoul Singapore Taipei Tokyo Editor in Chief: Vernon Anthony Acquisitions Editor: William Lawrensen Editorial Assistant: Lara Dimmick Director of Marketing: David Gesell Senior Marketing Coordinator: Alicia Wozniak Campaign Marketing Manager: Leigh Ann Sims Curriculum Marketing Manager: Thomas Hayward Marketing Assistant: Les Roberts Senior Managing Editor: Alexandrina Benedicto Wolf Project Manager: Wanda Rockwell Senior Operations Supervisor: Pat Tonneman Creative Director: Jayne Conte Cover Art: iStockphoto Full-Service Project Management: Integra Software Services, Ltd. Composition: Integra Software Services, Ltd. Cover Printer/Binder: Courier Companies,Inc. Text Font: 9.5/11 Garamond Credits and acknowledgments borrowed from other sources and reproduced, with permission, in this textbook appear on appropriate page within text. Copyright © 2011 Pearson Education, Inc., publishing as Prentice Hall, Upper Saddle River, New Jersey, 07458. All rights reserved. Manufactured in the United States of America. This publication is protected by Copyright, and permission should be obtained from the publisher prior to any prohibited reproduction, storage in a retrieval system, or transmission in any form or by any means, electronic, mechanical, photocopying, recording, or likewise. To obtain permission(s) to use material from this work, please submit a written request to Pearson Education, Inc., Permissions Department, 1 Lake Street, Upper Saddle River, New Jersey, 07458. Many of the designations by manufacturers and seller to distinguish their products are claimed as trademarks. -
Ministry of Higher and Secondary Special Education of the Republic of Uzbekistan
MINISTRY OF HIGHER AND SECONDARY SPECIAL EDUCATION OF THE REPUBLIC OF UZBEKISTAN THE UZBEK STATE WORLD LANGUAGES UNIVERSITY On the right of manuscript UDK Kulmamatova Aziza Dusmamat Qizi THE USAGE OF REALIAES IN DIFFERENT FEATURED LANGUAGES (based on a material of English, Russian and Uzbek languages) 5A 120102 Linguistics (English Language) For academic Master’s degree DISSERTATION The work has been discussed Scientific advisor And recommended for defense, Ph.D.As.Prof.Sodiqov A The Head of Department ___________________ PH.D.As Prof Galiyeva M.R. _______________________ “____ “_____________2016 Tashkent – 2016 1 CONTENTS INTRODUCTION…………………………………………………………….. 3 CHAPTER I. REALITY AS LINGUISTIC PHENOMENON…………… 9 1.1. The Words of National Colouring Realia………………………… 9 1.2. The criteria of the realia………………………………………….. 14 1.3. The background of the term “realia……………………………… 22 Conclusions for the first chapter………………………………… 30 CHAPTER II. DIALECTS AND REALIAS………………………………… 32 2.1. Dialectics of national coloring in the translation…………………… 32 2.2. Coloring and erasure of coloring..…………………………………... 38 Conclusions for the second chapter………………………………… 41 CHAPTER III. THE TRANSLATION OF THE NATIONAL COLORING WORDS…………………………………………………………. 42 3.1. The types of realias and their translating ways……..……………….. 42 3.2. The classification of realias and their rendering ways………………. 46 3.3. Practical Part. Translation Uzbek realias into English…..………….. 61 Conclusions for the third chapter…………………………………... 76 CONCLUSION………………………………………………..…….…………. 79 BIBLIOGRAPHY………………………..…………………...…………………8 2 INTRODUCTION In the works of Uzbek President Islam Karimov paid great attention to the study of languages as one of the directions of development of the spiritual sphere of society and the education of the younger generation : "Another one of our most important task – to promote the development of language, culture , customs and traditions of all nations living in Uzbekistan and nationalities dalneyschih extension created in the field of possibilities and conditions .. -
Haitian Mural at New Florida Bakery TAKE FOOD FURTHER
PHOTOS AND STORY BY LIZ GROSSMAN Haitian mural at New Florida Bakery TAKE FOOD FURTHER. 50 plate THE CARIBBEAN ISSUE spotlightmiami Street-side cigars in Chef Alfred Kong at Little Havana Jamaica Kitchen CUBAN, HAITIAN AND JAMAICAN-CHINESE DISHES SHARE A HOME IN SOUTH FLORIDA John Viera’s portrait of Celia Roast chicken at Cruz inside Azucar Ice Cream Sango’s Company in Little Havana IF THE DENSE, TROPICAL AIR AND INTENSE SUN DON’T DO IT, a drive through the Miami neighborhoods where Spanish, Creole and even Hakka are still spoken will transport you to the Caribbean. Make your way down Little Havana’s Calle Ocho, past the ladies with tobacco-stained fingers rolling cigars and men slapping down dominoes on park tables to landmark restaurants like Versailles, La Carreta and El Exquisito—which still serves Cuban coffee and pastries from the original ventanita (window) once marked by a makeshift wooden sign. North of downtown in the more subdued Little Haiti, you’ll find bright murals (like those inside the pop- ular-with-the-tourists Tap Tap) and Haitian flags painted on the sun-drenched façades of Lakay Tropical Ice Cream and New Florida FOR RECIPES AND MORE, VISIT plateonline.com JULY/AUGUST 2017 plate 51 spotlightmiami Menecier de guayaba destapado at Versailles Empanadas at El Exquisito Bakery, where locals line up for savory One of the first groups to immigrate to American-Jewish or American- pate (patties), hearty breads and corn to Miami were Bahamians, who arrived Chinese, so that care about eating shakes. And in nondescript strip malls via boats and rafts in the early 1800s. -
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Edit and Find may help in locating desired links. If links don’t work you can try copying and pasting into Netscape or Explorer Browser Definitions of International Food Related Items (Revised 2/14) [A] [B] [C] [D] [E] [F] [G] [H] [I] [J] [K] [L] [M] [N] [O] [P] [Q] [R] [S] [T] [U] [V] [W] [X] [Y] [Z] A Aaloo Baingan (Pakistani): Potato and aubergines (eggplant) Aaloo Ghobi (Paskistani): Spiced potato and cauliflower Aaloo Gosht Kari (Pakistani): Potato with lamb Aam (Hindu): Mango Aam Ka Achar (Indian): Pickled mango Aarici Halwa (Indian): A sweet made of rice and jaggery Abaisee: (French): A sheet of thinly rolled, puff pastry mostly used in desserts. Abalone: A mollusk found along California, Mexico, and Japan coast. The edible part is the foot muscle. The meat is tough and must be tenderized before cooking. Abats: Organ meat Abbacchio: Young lamb used much like veal Abena (Spanish): Oats Abenkwan (Ghanaian): A soup made from palm nuts and eaten with fufu. It is usually cooked with fresh or smoked meat or fish. Aboukir: (Swiss): Dessert made with sponge cake and chestnut flavored alcohol based crème. Abuage: Tofu fried packets cooked in sweet cooking sake, soy sauce, and water. Acapurrias (Spanish, Puerto Rico): Banana croquettes stuffed with beef or pork. Page 1 of 68 Acar (Malaysian): Pickle with a sour sweet taste served with a rice dish. Aceite (Spanish): Oil Aceituna: (Spanish): Olive Acetomel: A mixture of honey and vinegar, used to preserve fruit. Accrats (Hatian, Creol): Breaded fried cod, also called marinades. Achar (East Indian): Pickled and salted relish that can be sweet or hot. -
Sweet Treats Around the World This Page Intentionally Left Blank
www.ebook777.com Sweet Treats around the World This page intentionally left blank www.ebook777.com Sweet Treats around the World An Encyclopedia of Food and Culture Timothy G. Roufs and Kathleen Smyth Roufs Copyright 2014 by ABC-CLIO, LLC All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, except for the inclusion of brief quotations in a review, without prior permission in writing from the publisher. The publisher has done its best to make sure the instructions and/or recipes in this book are correct. However, users should apply judgment and experience when preparing recipes, especially parents and teachers working with young people. The publisher accepts no responsibility for the outcome of any recipe included in this volume and assumes no liability for, and is released by readers from, any injury or damage resulting from the strict adherence to, or deviation from, the directions and/or recipes herein. The publisher is not responsible for any readerÊs specific health or allergy needs that may require medical supervision or for any adverse reactions to the recipes contained in this book. All yields are approximations. Library of Congress Cataloging-in-Publication Data Roufs, Timothy G. Sweet treats around the world : an encyclopedia of food and culture / Timothy G. Roufs and Kathleen Smyth Roufs. pages cm Includes bibliographical references and index. ISBN 978-1-61069-220-5 (hard copy : alk. paper) · ISBN 978-1-61069-221-2 (ebook) 1. Food·Encyclopedias. -
Monica Yoas Ask Jefe Our Heritage
San Antonio Weather Woman / Anchor MonicaUnivision 41 Yoas San Antonio, Texas Photo provided by Monica Yoas Ask Jefe OUR HERItaGE. By Wayne “Jefe” M. Zamora. September is Hispanic Heritage Month and for the Latin Entertainment is how Latin past few years I’ve written a short history on how Connection Magazine managed September got to be Hispanic Heritage Month. to get Brandy Lopez to be the Many cities across the United States will be having speaker for the Hispanic Heritage some type of Latin Festival going on. Here in South Committee at Shaw AFB for Carolina, it will be a blend of different Latin cultures Hispanic Heritage month. Brandy while in some states it will have a large focus on brought along with her Rick Balderrama, David Marez, just one of several Latin cultures. It all depends on and Javier Galvan. They performed at Shaw Air Force the population of Latinos in that area. For example, Base. Latin Connection Magazine also had the opportunity in Miami it’ll possibly be focused on the Cuban of having Megan Leyva perform at the Iris Festival in culture. For this issue, I’ve decided to focus on Sumter, South Carolina. In attendance was two time Latinos in the United States and am starting with Latin Grammy winner Rebecca Valadez. The magazine is the history on the Tejano culture. Hopefully some about sharing our culture, music, food, family traditions, people will get some useful knowledge out of it. and connecting with other people and Latin cultures. By bringing the music artists and speakers to South Carolina, Latin Connection Magazine is progressing very I am sharing my culture with everyone. -
2015 Tbilisi
NATIONAL INTELLECTUAL PROPERTY CENTER OF GEORGIA SAKPATENTI 12(424) 2015 TBILISI INID CODES FOR IDENTIFICATION OF BIBLIOGRAPHIC DATA LIST OF CODES, IN ALPHABETIC SEQUENCE, AND THE CORRESPONDING (SHORT) NAMES OF STATES, OTHER ENTITIES AND INTERGOVERNMENTAL ORGANIZATIONS (WIPO STANDARD ST.3) INVENTIONS, UTILITY MODELS (10) Number of publication for application, which has been examined (54) Title of the invention AD Andorra for the Arab States of the Gulf (GCC) NE Niger (11) Number of patent and kind of document (57) Abstract AE United Arab Emirates GD Grenada NG Nigeria (21) Serial number of application (60) Number of examined patent document granted by foreign patent office, date from which patent AF Afghanistan GG Guernsey NI Nicaragua (22) Date of filing of the application has effect and country code (62) Number of the earlier application and in case of divided application, date of filing an AG Antigua and Barbuda GH Ghana NL Netherlands (23) Date of exhibition or the date of the earlier filing and the number of application, if any application AI Anguilla GI Gibraltar NO Norway (24) Date from which patent may have effect (71) Name, surname and address of applicant (country code) AL Albania GT Guatemala NP Nepal (31) Number of priority application (72) Name, surname of inventor (country code) AM Armenia GW Guinea- Bissau NR Nauru (32) Date of filing of priority application (73) Name, surname and address of patent owner (country code) AN Netherlands Antilles GY Guyana NZ New Zealand (33) Code of the country or regional organization allotting -
Manual Chapter - Cuisine (5 January 1993) H
•· I Manual Chapter - Cuisine (5 January 1993) H. cuisine cuisine is used to describe the culinary derivation of a food. H.1 Definition cuisine is characterized by dietary staples and foods typically consumed; specific ingredients in mixed dishes; types of fats, oils, seasonings, and sauces used; food preparation techniques and cooking methods; and dietary patterns. The culinary characteristics of population groups have developed and continue to develop over time. Cuisines have traditional names based primarily on geographic origin. A few cuisine names reflect ethnicity or other factors. Cuisines with several or multiple influences are listed in the hierarchy according to their major influence. Descriptors from this factor should be used primarily for prepared food products (e.g., entrees, desserts, cheeses, breads, sausages, and wines). Descriptors for cuisine should only be used if the cuisine can be easily determined from external evidence such as: the food name; a cuisine indication on a food label; the culinary identification of a restaurant, recipe, or cookbook; or the country of origin of the food, unless another cuisine is indicated. The indexer is not required to make a judgement about cuisine, nor is the indexer required to examine a food to determine its cuisine. Note that some food names have geographic descriptors that do not always identify a cuisine (e.g., Swiss cheese, Brussels sprouts). If in doubt, refer to the foods already indexed to determine whether the food name indicates a specific cuisine. The cuisine of foods may be important in establishing relationships of diet to health and disease. Cuisine provides information about a food from a cultural viewpoint and may assist in assist in more clearly identifying a food. -
Global Gourmet
GLOBAL GOURMET Bring the world closer with enticing menus from all corners. GOURMET GLOBAL CHINESE STIR-FRYING: SPRING GREENS HANDS-ON Christina Chung // Members $55, Non-members $60 Join Christina for a stir-fry primer that highlights fresh, seasonal, springtime vegetables! Stir-frying green vegetables is one of the best ways to enhance textures and intensify and caramelize flavors. Students will learn step-by-step preparation, from cutting, marinating and spicing up ingredients to working their way around the wok. MENU: Stir-fried Asparagus topped with Crabmeat Egg White Sauce Stir-fried Garlic Scapes with Chicken Caramelized Leek Fried Rice with Scallops and Goji Berries Garlic Bok Choy Stir-fry Dietary Notes: With poultry, seafood and eggs; no dairy. DETROIT-STYLE PIZZA HANDS-ON Marianna Stepniewski // Members $50, Non-members $55 New York is known for its thin, crispy slices; Chicago is known for its deep-dish pies; but what about Detroit? Marianna will show you the trick to the lesser-known pizza perfection that is Detroit-style: A soft, pillow-y dough and uniquely rectangular shape. Plus, she’ll walk you through ways to adjust your home oven to get the best bake. MENU: Detroit-style Pizza Dough Classic Detroit Red Top Pizza Potato Pesto Pizza Romaine Salad with Cabbage, Radishes and Parmesan Vinaigrette Dietary Notes: With poultry, seafood and eggs; no dairy. FLAVORS OF PAKISTAN HANDS-ON Kausar Ahmed // Members $50, Non-members $55 After years of cooking and teaching in Karachi, Chef Kausar is bringing the rich, diverse culinary traditions of Pakistan to your kitchen. In this class, you’ll dive headfirst into some of Kausar’s favorite recipes from her new cookbook, “Karachi Kitchen,” while taking in the stories behind each vibrant dish. -
Cookbook.Pdf
COMMUNITY COOK BOOK Food is the universal language! At the Ann Arbor Y we celebrate what makes us unique and understand that in our diverse community, everyone brings something different to the table. This fall, we invited you to join us in sharing a dish that you love to share, and you responded! Welcome to the Ann Arbor YMCA Community Cookbook, let’s get cooking! 2 2 Recipe Index Snacks Tostones Cheese Shorties Mangu Baked Egg Rolls Hummus Layer Dip Pasties Potstickers Vegetarian Main Dishes Vegan Cheesy Quinoa Orzo Soup Mary Hemingway’s Ratatouille Lentil Soup Pumpkin in the Oven Salvadoran Pupusas with Curtido Curried Lentil and Sweet Potato Soup Zeytinyagli Fasulye Omnivore Main Dishes and Soups Pork, Onion and Apples Thanksgiving Leftover Casserole Red Puerto Rican Rice with Pork Pork Adobo Puerto Rican Tamales Soup Joumou (Haitian Pumpkin Cincinnati Two to Five Way Chili Soup) Ukranian Goulash Sausage Spinach Soup Sweets Brownies Chocolate Praline Sauce Jacnuun Grandma Ford’s Cranberry Frappe Fruit and Grain muffins Blueberry Parfait Pie crust Puerto Rican Rice Pudding 3 SNACKS 4 USEFUL ABBREVIATIONS c= cup lb= pound oz= ounce t= teaspoon T= tablespoon If the direction is after the ingredient, the measurement is of the whole ingredient (2 T garlic, chopped). If the direction is before the ingredient, the measurement is of the prepared TOSTONES Submitted by: A Dominican Republic citizen Cook Time: 35 minutes, Serves 2 Ingredients: 5 plantains 2 cloves garlic, chopped Vegetable oil Salt to taste Peel the plantains and cut them into 5-6 pieces. Heat the oil in a deep pan and deep fry the plantain pieces.