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479 a Lesson Design on the Subject of Local Cuisine As a Course Unit In doi: 10.15503/jecs2021.1.479.503 -RXUQDORI(GXFDWLRQ&XOWXUHDQG6RFLHW\1RB 479 A lesson design on the subject of local cuisine as a course unit in lan- guage teaching Hasan Coşkun dDQN×U×.DUDWHNLQ8QLYHUVLW\)DFXOW\RI/HWWHUV 'HSDUWPHQWRI(GXFDWLRQ)DWLK0DKDOOHVL 8OX\D]×.DPSV5LQJ<ROXdDQN×U×7XUNH\ (PDLODGGUHVVKFRVNXQ#JPDLOFRP 25&,'KWWSVRUFLGRUJ Abstract Aim.,Q7XUNH\*HUPDQUDQNVVHFRQGDIWHU(QJOLVKDVDIRUHLJQODQJXDJHLQSUL YDWHFRXUVHVVFKRROVDQGXQLYHUVLWLHV7KHUHLVDQLPSRUWDQWUHODWLRQEHWZHHQWKHVHOHF WLRQRIWKHVXEMHFWRI*HUPDQFRXUVHVLHWKHGHWDLOHGSODQQLQJRIWKHFRXUVHVDQGWKH LPSOHPHQWDWLRQRIWKHDSSURSULDWHPHWKRG,QWKLVUHVHDUFKWKHVXEMHFWRIFXLVLQHZDV SODQQHGIRUWHDFKLQJ*HUPDQDWXQLYHUVLWLHV7KHSXUSRVHRIWKLVUHVHDUFKLVWKHSUHSD UDWLRQLPSOHPHQWDWLRQDQGHYDOXDWLRQRIDVDPSOHOHVVRQIRFXVHGRQWKHVHOHFWLRQRIWKH VXEMHFWRIFXLVLQHIRU*HUPDQFRXUVHVWDXJKWLQWKHXQLYHUVLWLHV Methods. 7KLVUHVHDUFKRQFXLVLQHZDVTXDOLWDWLYHLQQDWXUH7KHGRFXPHQWDQDO\ 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  • Improvement of Flat Bread Processing and Properties by Enzymes
    Improvement of flatbread processing and quality by enzymes Lutz Popper, Head R & D Flatbread feeds the world Bagebröd, Sweden; Bannock, Scotland; Bolo do caco, Madeira, Portugal; Borlengo, Italy; Farl, Ireland and Scotland; Flatbrød, Norway ; Flatkaka, Iceland; Focaccia, Italy; Ftira, Malta; Lagana, Greece; Lefse, Norway; Lepinja, Croatia, Serbia; Lepyoshka, Russia; Pita, Hungary; Flatbrød, Norway; Podpłomyk, Poland; Pane carasau, Sardinia; Piadina, Italy; Pita, Greece; Pită/Lipie/Turtă, Romania; Pissaladière, France; Pizza, Italy; Podpłomyk, Poland; Posúch, Slovakia; Părlenka, Bulgaria; Rieska, Finland; Somun, Lepina, Bosnia and Herzegovina; Spianata sarda, Sardinia; Staffordshire oatcake, England; Tigella, Italy; Torta, Spain; Torta al testo, Umbria, Italy; Torta de Gazpacho, Spain; Tunnbröd, Sweden; Yemeni lahoh; Barbari, Iran; Bataw, Egypt; Bazlama, Turkey; Gurassa, Sudan; Harsha, Morocco; Khebz, Levant; Khubz, Arabian Peninsula; Lahoh, Northern Somalia, Djibouti, Yemen; Lebanese Bread, Lebanon; Muufo, Somalia; Malooga, Yemen; M'lawi, Tunisia; Chapati, Swahili coast, Uganda; Markook, Levant; Matzo, Israel; Murr, Israel; Pita, Eastern Mediterranean, Turkey and Middle East; Sangak, Iran; Taftan, Iran; Khubz, Arabian Peninsula; Yufka, Dürüm, Turkey; Lavash, Armenia; Matnakash, Armenia; Pogača, Balkans and Turkey; Shotis Puri, Georgia; Tonis Puri, Georgia; Afghan bread or Nan, Afghanistan; Aloo paratha, India and Pakistan; Akki rotti, India; Aparon, Philippines; Bánh, Vietnam; Bakarkhani, Indian subcontinent; Bhatura, Indian subcontinent;
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    A L A T T E L D AY T Breakfast for Lunch, Lunch for Breakfast, Breakfast for Dinner The entire menu served All Day! Breakfast Salads BREAKFAST SANDWICH–$9.50 CHICKEN & PICKLED Eggs your style*, VT cheddar, applewood smoked NECTARINE SALAD–$14 bacon on housemade sourdough bread Roasted chicken, pickled nectarines, baby greens, roasted red onions, topped with toasted almonds and goat cheese CROISSANT SANDWICH–$9.50 in an orange vinaigrette Egg your style*, VT cheddar, sliced tomato, avocado, baby arugula, on housemade croissant FATTOUSH–$10.50 Baby gem and red leaf lettuce, tomato, cucumber, red EGG IN A HOLE pepper, onion, kalamata olives, sunflower seeds, feta in a Jerusalem Bagel Egg-in-a-Hole - $11 lemon-olive oil dressing with housemade za’atar croutons Two fried eggs* nestled in a Jerusalem bagel, served with chopped salad CRUNCHY HALLOUMI–$14 Add ham and VT cheddar, $1.50 Seared halloumi cheese, toasted carrots, sesame, radish, apples, raisins, with toasted almonds in a tahini vinaigrette Multigrain Egg-in-a-Hole - $10 Fried egg* nestled in a housemade multigrain bread served with GREEN & NUTTY–$12.50 cherry tomatoes, parsley, red onion, and rich green herb dressing Baby gem and red leaf lettuce, baby arugula, apples, black sesame, edamame, dried apricot, roasted sunflower and pumpkin GARDEN VEGETABLE BOWL - $11 seeds topped with goat cheese in an orange vinaigrette Lightly sautéed sugar snap peas, cherry tomatoes, baby spinach, with parsley vinaigrette and roasted pepper cashew spread, topped with poached egg*, served with housemade challah bread Served with housemade roll. Add chicken to any salad - $3 CROQUE MONSIEUR–$10.50 Housemade croissant, ham, Gruyere, and Mornay sauce.
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  • Spiced and Aromatic Recipes from the Ancient Lands Ebook
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  • Food from Around Europe
    48 Recipes! Food from around Europe Collected and cooked by pupils in Denmark, England, Germany and Turkey “I am surprised and happy to experience all the hospitallity and kindness we have met, visiting people abroad.” “I really liked it. I think it was nice that we travelled to Daniella, Skibhusskolen TTyrkey. Alle the people were very kind and friendly. I like all the things we did. We thank all the EU-people.” SusanneS Scholtysik, 15 years, Michael-Ende-Schule Essen Essential The Essen Essential project was the result of a Comenius Contact Seminar hold in Kinsale, Ireland in November, 2006. A group of interested and enthusias- tic teachers from Denmark, England, Germany and Turkey decided to work together with a small group of pupils in their schools to create an international Recipe book. An important integral part of the work with students was to fi nd suitable recipes that were traditional in the local area as well as to look at the healthiness of the recipes. Essen Essential has without a doubt been extremely successful and enriching experience for all these involved. These that participated, pupils and teach- ers, were asked to broaden their knowledge and experience of other European Union countries by visiting each other countries and lasting friendships have been established. This recipe book is the result of all their hard work. Fiona Conley Project Manager ”When I arrived in England, I felt very excited and only wanted to meet my penfriend, Emily. She spoke to me as if one of her friends. Her teachers Mrs Fiona Conley and Elain Storey were very kind and lovely people.
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  • Ksü Sağlik Uygulama Ve Araştirma Hastanesi
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