Mga Paquigpulong Sa Iningles Ug Binisaya
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KAPAMPANGAN Aba Abak Abaka Abakan Abala Abante (From The
KAPAMPANGAN ENGLISH PILIPINO akasya acacia (tree) akasya akayagnan simultaneously makasabay pantuhog aba oh! aba akbak spit putok abak morning umaga akbung explosion makita abaka abaca plant abaka akit see aklas abakan breakfast agahan aklas go on strike aklat, libro abala bother abala aklat book abante (from the move forward abante akling reverberation, echo Spanish) ambush abang aklis sorrow tangis abat lie in wait for abangan aklung fold the legs in abatan keep company samahan akmul swallow lunok abayan buddy, friend abay, katoto akmulan throat lalamunan abe milled rice bigas aksaya extravagant aksaya abias emergency abirya aksidenti accident aksidente abirya advise, warning paalala aku me ako abisu pull (verb) hila aku take upon oneself akuin abit response, answer sagot aku (ngaku) "I said" ikako ablás take revenge on paghigantihan akua get makuha ablasanan proceeds of a sale pinagbilhan akut take to, bring over dalahin abli temptation udyok abluk food left over from party adi to pray (with the prefix mang-) manalangin sobra admirul (armirul) starch for clothes armirol abo pay back, refund abono abonu fertilizer adobi adobe block adobe pataba adobu a kind of Filipino dish adobo abonu side pillow abrasador abrasadul April (month) adta sap of tree or plant dagta Abril adua two dalawa Abril fullness, satisfaction kabusugan absi sweet potato rot aduan ask for hingin absik ash aduang hand over iabot abo abu avocado (fruit) aduang-pulu twenty dalawampu abukado abukadu lawyer, attorney aduas fish with a fishing pole bingwit abogado abugadu -
Microorganisms in Fermented Foods and Beverages
Chapter 1 Microorganisms in Fermented Foods and Beverages Jyoti Prakash Tamang, Namrata Thapa, Buddhiman Tamang, Arun Rai, and Rajen Chettri Contents 1.1 Introduction ....................................................................................................................... 2 1.1.1 History of Fermented Foods ................................................................................... 3 1.1.2 History of Alcoholic Drinks ................................................................................... 4 1.2 Protocol for Studying Fermented Foods ............................................................................. 5 1.3 Microorganisms ................................................................................................................. 6 1.3.1 Isolation by Culture-Dependent and Culture-Independent Methods...................... 8 1.3.2 Identification: Phenotypic and Biochemical ............................................................ 8 1.3.3 Identification: Genotypic or Molecular ................................................................... 9 1.4 Main Types of Microorganisms in Global Food Fermentation ..........................................10 1.4.1 Bacteria ..................................................................................................................10 1.4.1.1 Lactic Acid Bacteria .................................................................................11 1.4.1.2 Non-Lactic Acid Bacteria .........................................................................11 -
Antioxidant Activities of Different Types of Vinegars
Antioxidant Activities of Different Types of Vinegars OBJECTIVE: To study the free radical scavenging activity and ferric reducing power of aqueous extracts of different types of Farjana Yasmin1*, Khairul Niza Abdul Razak2, Nor Adlin Yusoff1 vinegar at different concentrations. 1 Advanced Medical and Dental Institute (AMDI), Universiti Sains RESULTS AND DISCUSSION Malaysia, Penang, Malaysia.2 School of Pharmaceutical Sciences, DPPH Universiti Sains Malaysia, Penang, Malaysia. 150 Apple cider *Corresponding author: [email protected] balsamic 100 brown rice INTRODUCTION: Vinegars are functional foods that are distilled white malt 50 widely consumed. Preclinical animal studies have also reported nipah the effects of different vinegars on metabolic parameters (Yusoff red wine 0 et al., 2015). In addition, high blood sugar was also reported to 0.0 0.5 1.0 1.5 2.0 2.5 mg/ml cause increased free radicals and reduced antioxidant markers. Figure 1 showed that Balsamic Vinegar is the strongest effect Polyphenols and melanoidins, respectively, also have the among of the total DPPH activity of different vinegars. The antioxidant properties of vinegars derived from raw materials different types of vinegar showed a trend of free radical and fermentation processes (Chen et al. 2016). So, this study scavenging activity as follows: BV > NPV > RV > MV > ACV > was designed to evaluate the antioxidant effects of different BRV > DWV. types of vinegars that may help to control postprandial glucose 90 level. 80 MATERIALS AND METHODS 70 Vinegar samples and sample preparation 60 Seven vinegars were obtained from local retailers as follows: 50 Apple cider vinegar (ACV), balsamic vinegar (BV), brown rice 40 30 vinegar (BR), distilled white vinegar (DW), malt vinegar (MV), Concentration mg/ml 20 nipa palm vinegar (NPV) and red wine vinegar (RWV). -
'Food & Wine' December 2010
Food & Wine December 2010 PRICE £2.50 The Journal of The International Wine & Food Society Europe & Africa Committee Free to European & African Region Members - one per address - Issue 105 A Woman with a Mission Dispatches from the Fairest Cape The True Roast Beef of Old England © The Hereford Cattle Society CONTRIBUTORS Darina Allen has been acclaimed as the “Julia Child of Ireland”. Her fifteenth book, „Forgotten Skills of Cooking‟ is CHAIRMAN’S a treasure trove of recipes. At 61 Darina still has more energy than many of her students at her cookery school. In an MESSAGE interview for The Irish Times she explained that her mission in life is to educate the next generation in the “forgotten skills”. Martin Fine who was born in Birkenhead, graduated Dear Members from Cardiff College of Food Technology and com- I send my heartfelt sympathy and prayers to the incoming Society Chairman Alec menced his hotel career at Murray. With his wife, Irene, he travelled from his home in Canada for the annual „face the famous Grosvenor to face‟ meeting of Council and the Regional Festival in Sydney. Whilst Alec attended House Hotel, London and the Council meeting that confirmed his new position Irene fell down stairs in the hotel the George V in Paris. Library and badly broke her leg. She has now had 3 operations and there have been further complications resulting in their return home being indefinitely postponed. While working in France It is only 3 months since I last wrote a Chairman‟s column but they have been he met his wife, Pauline, a very eventful. -
Traditional Dietary Culture of Southeast Asia
Traditional Dietary Culture of Southeast Asia Foodways can reveal the strongest and deepest traces of human history and culture, and this pioneering volume is a detailed study of the development of the traditional dietary culture of Southeast Asia from Laos and Vietnam to the Philippines and New Guinea from earliest times to the present. Being blessed with abundant natural resources, dietary culture in Southeast Asia flourished during the pre- European period on the basis of close relationships between the cultural spheres of India and China, only to undergo significant change during the rise of Islam and the age of European colonialism. What we think of as the Southeast Asian cuisine today is the result of the complex interplay of many factors over centuries. The work is supported by full geological, archaeological, biological and chemical data, and is based largely upon Southeast Asian sources which have not been available up until now. This is essential reading for anyone interested in culinary history, the anthropology of food, and in the complex history of Southeast Asia. Professor Akira Matsuyama graduated from the University of Tokyo. He later obtained a doctorate in Agriculture from that university, later becoming Director of Radiobiology at the Institute of Physical and Chemical research. After working in Indonesia he returned to Tokyo's University of Agriculture as Visiting Professor. He is currently Honorary Scientist at the Institute of Physical and Chemical Research, Tokyo. This page intentionally left blank Traditional Dietary Culture of Southeast Asia Its Formation and Pedigree Akira Matsuyama Translated by Atsunobu Tomomatsu Routledge RTaylor & Francis Group LONDON AND NEW YORK First published by Kegan Paul in 2003 This edition first published in 2009 by Routledge 2 Park Square, Milton Park, Abingdon, Oxon, OX14 4RN Simultaneously published in the USA and Canada by Routledge 270 Madison Avenue, New York, NY 10016 Routledge is an imprint o f the Taylor & Francis Group, an informa business © 2003 Kegan Paul All rights reserved. -
Catering & Events
Catering & Events Welcome to Delectables! FOOD Canapés Thank you for considering us to Mini Plates and Bowls cater your event. Food Stations Plated Menus Over the years we have established Shared Dining Braai ourselves as a leader in bespoke catering Degustation and events. From an intimate dinner to a Breakfast grand gala dinner, we offer a complete Day Conference catering solution to make your event BEVERAGES memorable. Packages Cocktails Our culinary team has been hard at work Extras creating some great seasonal menus, using Hot Beverages only the best seasonal and sustainable ingredients available. ADDITIONAL SERVICES Rentals & Decor We have also created a beverage menu to Staffing suit all tastes and budgets. In addition we Venues have developed great relationships with some of the best decor, rental suppliers and venues in the business. We look forward to discussing your event requirements with you. Food - Canapés Canapés Please choose from selection below Cold Canapés Charred Carrot, Spiced Humus, Pickled Radish Zuchini Blini, Beluga Lentils, Creme Fraiche, Chives Crostini, Grilled Brinjal, Parmesan, Confit Tomato Goats Cheese, Rye Crumbs, Beetroot Chutney Poached Prawn, Avo Aioli, Smoked Salt Salmon Skin “Crackling”, Togarashi, Sour Cream, Lumpfish Caviar Smoked Salmon, Buckwheat Blini, Dill Creme Fraiche Salmon Croque Monsieur, Lumpfish Caviar, Chives Linefish Ceviche Taco, Lime, Jalapeno Seared Tuna, Cucumber, Sesame, Soya Chicken Terrine, Pistachio, Tarragon Mayo Smoked Chicken Taco, Chipotle, Lime Slaw, Avo Duck Liver Parfait, -
Tunisia Sustainable Travel Guide
THE Your guide to off-the- beaten-path sustainable SWITCHERS travel and shopping Tunisia SwitchMed programme is funded by the European Union — SPOTLIGHT Tunisia Dwarfed by its much larger neighbors in North Africa, Tunisia stands tall as a beguiling tourism destination. Tunisians grabbed the world’s attention in 2010 by kickstarting the Arab Spring protests, and their country remains the only democratic success story from those heady revolutionary days. Come and explore mountains that give way to sprawling desert; ancient ruins that sit astride idyllic beaches; and legendary food that will make your mouth water long after returning home. This guide will help you travel beyond the standard tourist attractions, and gain a deeper understanding of the country and the innovative entrepreneurs who call it home. This trip, have a different kind of experience: one that is as responsible and environmentally-conscious as it is fun. Planning a trip can be overwhelming, so we kept this guide simple. It is separated into four sections: — THE FOUR SECTIONS YOU WILL FIND: WHERE TO WHERE TO WHAT TO WHAT TO STAY EAT DO BRING HOME We have also created a Google Map featuring each location mentioned, and underlined text can be clicked to access relevant websites. Each section features the projects and creations of our Access Tunisia Google Map Tunisia-based Switchers — the green entrepreneurs who are creating circular, sustainable economies to benefit their country and beyond. Whether you are traveling for business or work, we hope you discover something -
Page 1 DOCUMENT RESUME ED 335 965 FL 019 564 AUTHOR
DOCUMENT RESUME ED 335 965 FL 019 564 AUTHOR Riego de Rios, Maria Isabelita TITLE A Composite Dictionary of Philippine Creole Spanish (PCS). INSTITUTION Linguistic Society of the Philippines, Manila.; Summer Inst. of Linguistics, Manila (Philippines). REPORT NO ISBN-971-1059-09-6; ISSN-0116-0516 PUB DATE 89 NOTE 218p.; Dissertation, Ateneo de Manila University. The editor of "Studies in Philippine Linguistics" is Fe T. Otanes. The author is a Sister in the R.V.M. order. PUB TYPE Reference Materials - Vocabularies/Classifications/Dictionaries (134)-- Dissertations/Theses - Doctoral Dissertations (041) JOURNAL CIT Studies in Philippine Linguistics; v7 n2 1989 EDRS PRICE MF01/PC09 Plus Postage. DESCRIPTORS *Creoles; Dialect Studies; Dictionaries; English; Foreign Countries; *Language Classification; Language Research; *Language Variation; Linguistic Theory; *Spanish IDENTIFIERS *Cotabato Chabacano; *Philippines ABSTRACT This dictionary is a composite of four Philippine Creole Spanish dialects: Cotabato Chabacano and variants spoken in Ternate, Cavite City, and Zamboanga City. The volume contains 6,542 main lexical entries with corresponding entries with contrasting data from the three other variants. A concludins section summarizes findings of the dialect study that led to the dictionary's writing. Appended materials include a 99-item bibliography and materials related to the structural analysis of the dialects. An index also contains three alphabetical word lists of the variants. The research underlying the dictionary's construction is -
Chapter-1 International Cuisine
CHAPTER-1 INTERNATIONAL CUISINE: THE COOKING OF GREAT BRITAIN Historical Background Unlike the French, the British have no Grande cuisine or customs of elegant restaurant eating. Almost everyone royalty and commoner ate the same food, however fancy or plain. The royal kitchens merely drew on a wider variety of foodstuffs and in greater quantities. Britain was a worldwide trader since the 16 th century and could afford to import the best the world had to offer from tea, coffee and rice to exotic spices and fruits and all these found their way into home cooking. The British Breakfast The British consider it their finest meal. A truly traditional British breakfast would include Baps (a soft round roll) or some other traditional bread with preserves, bacon, sausage, tomatoes, mushrooms, eggs - boiled, fried or scrambled, ham kedgeree, stewed prunes, sautéed kidneys, smoked haddock or kippers, cereals with milk and of course tea. The English breakfast owes, in particular much to the Scots. They eat an even more substantial breakfast that the English and the Welsh or the Irish. They consume vast quantities of porridge and considerable amount of bread usually in the form of a breakfast roll called a ‘Bap” and drink large quantities of tea sometimes laced with whisky. Aberdeen was the birthplace of the breakfast sausage, while Dundee is the home of marmalade without which no breakfast is completed. Bacon is in original entirely English. Ham, which also often figures on the breakfast table, is the cured hind leg of the pig. Only the English cured the pig, usually by salting, while the rest of Europe ate it fresh. -
View in 1986: "The Saccharine Sweet, Icky Drink? Yes, Well
Yashwantrao Chavan Maharashtra Open University V101:B. Sc. (Hospitality and Tourism Studies) V102: B.Sc. (Hospitality Studies & Catering Ser- vices) HTS 202: Food and Beverage Service Foundation - II YASHWANTRAO CHAVAN MAHARASHTRA OPEN UNIVERSITY (43 &ØØ§ "••≤°• 3•≤©£• & §°© )) V101: B. Sc. Hospitality and Tourism Studies (2016 Pattern) V102: B. Sc. Hospitality Studies and Catering Services (2016 Pattern) Developed by Dr Rajendra Vadnere, Director, School of Continuing Education, YCMOU UNIT 1 Non Alcoholic Beverages & Mocktails…………...9 UNIT 2 Coffee Shop & Breakfast Service ………………69 UNIT 3 Food and Beverage Services in Restaurants…..140 UNIT 4 Room Service/ In Room Dinning........................210 HTS202: Food & Beverage Service Foundation -II (Theory: 4 Credits; Total Hours =60, Practical: 2 Credits, Total Hours =60) Unit – 1 Non Alcoholic Beverages & Mocktails: Introduction, Types (Tea, Coffee, Juices, Aerated Beverages, Shakes) Descriptions with detailed inputs, their origin, varieties, popular brands, presentation and service tools and techniques. Mocktails – Introduction, Types, Brief Descriptions, Preparation and Service Techniques Unit – 2 Coffee Shop & Breakfast Service: Introduction, Coffee Shop, Layout, Structure, Breakfast: Concept, Types & classification, Breakfast services in Hotels, Preparation for Breakfast Services, Mise- en-place and Mise-en-scene, arrangement and setting up of tables/ trays, Functions performed while on Breakfast service, Method and procedure of taking a guest order, emerging trends in Breakfast -
Acute Toxicity Evaluation of a Crude Sap Isolated from Nypa Fruticans Wurmb
Sains Malaysiana 50(3)(2021): 711-721 http://dx.doi.org/10.17576/jsm-2021-5003-13 Acute Toxicity Evaluation of a Crude Sap Isolated from Nypa fruticans Wurmb. in Sprague Dawley Rats (Penilaian Ketoksikan Akut Air Nira yang dipencilkan daripada Nypa fruticans Wurmb. pada Tikus Sprague Dawley) SITI FATIMAH ROQIAH YAHAYA*, NIZA SAMSUDDIN, SUHANA MAMAT, ROZITA HOD, NOR ZAMZILA ABDULLAH & NOR AZLINA A RAHMAN ABSTRACT Nypa fruticans Wurmb. (nipa palm) sap, locally known as air nira or tuak, is a sweet natural beverage in Malaysia with antioxidant potency beneficial for human health. However, nypa sap lacks scientific attention with no toxicity study has been established. Therefore, this study was performed to evaluate the acute toxicity of nypa sap in the female Sprague Dawley rats. Twenty-five female rats were randomly divided into one control group and four treated groups. Treated groups were orally administered with doses of 5, 50, 300, and 2000 mg/kg of nypa sap, while the control group had received normal saline solution. The animals’ vital signs and mortality were recorded daily at an interval of 30 min and continued up to 14 days. Their blood samples and organs were harvested for toxicity analysis to assess liver and kidney function, lipid profile, and full blood count. The acute toxicity test via measurement of the biochemical and haematological parameters had shown that there was no significant difference between the treated and control groups. However, the blood glucose level in the treated groups (at higher doses of 300 and 2000 mg/kg, respectively) was significantly decreased. A similar trend was recorded for mean corpuscular volume(MCV) albeit in the treated group of 50 mg/kg doses. -
Perennial Edible Fruits of the Tropics: an and Taxonomists Throughout the World Who Have Left Inventory
United States Department of Agriculture Perennial Edible Fruits Agricultural Research Service of the Tropics Agriculture Handbook No. 642 An Inventory t Abstract Acknowledgments Martin, Franklin W., Carl W. Cannpbell, Ruth M. Puberté. We owe first thanks to the botanists, horticulturists 1987 Perennial Edible Fruits of the Tropics: An and taxonomists throughout the world who have left Inventory. U.S. Department of Agriculture, written records of the fruits they encountered. Agriculture Handbook No. 642, 252 p., illus. Second, we thank Richard A. Hamilton, who read and The edible fruits of the Tropics are nnany in number, criticized the major part of the manuscript. His help varied in form, and irregular in distribution. They can be was invaluable. categorized as major or minor. Only about 300 Tropical fruits can be considered great. These are outstanding We also thank the many individuals who read, criti- in one or more of the following: Size, beauty, flavor, and cized, or contributed to various parts of the book. In nutritional value. In contrast are the more than 3,000 alphabetical order, they are Susan Abraham (Indian fruits that can be considered minor, limited severely by fruits), Herbert Barrett (citrus fruits), Jose Calzada one or more defects, such as very small size, poor taste Benza (fruits of Peru), Clarkson (South African fruits), or appeal, limited adaptability, or limited distribution. William 0. Cooper (citrus fruits), Derek Cormack The major fruits are not all well known. Some excellent (arrangements for review in Africa), Milton de Albu- fruits which rival the commercialized greatest are still querque (Brazilian fruits), Enriquito D.