vegetable swallow-neelama spaghetti macaroni dish-toit, roog; corn flakes porridge-puder flour-jahu trout-forell salmon-lõhe herring-heeringas pork-sealiha minced meat-hakkliha beef-veiseliha bacon-peekon veal-vasikaliha jelly-tarretis indigestion-seedehäire oven-ahi chest-kummut drinkable-joodav edible-söödav tasty-maitsev appetizing-isuäratav lard-pekk buttermilk-hapupiim, kefir portion-osa helping-portsion spread-võileivakate mashed-püreestatud a loaf of bread-leivapäts mustard-sinep jug-kann gas cooker-gaasipliit recipe-retsept yeast-pärm cinnamon-kaneel greasy-rasvane sourkraut-hapukapapsas braise-hautama lumf of sugar-suhkrutükk spice-vürts vinegar-äädikas fry-praadima bake-küpsetama boil-keetma cook-küpsetama soluble-lahustuv ladle-kulp fork-kahvel sieve-sõel French bean-aeduba dough-tainas clove-nelk garlic-küüslauk peel-koor, koorima brutal-toores vegetarian dish-taimetoit curd-hapupiim yoghurt wafer-vahvel doughnut-sõõrik roll-saiake
SWEDISH FOOD 8 things to know about Sweden's food culture Koostas: Martin Aulik introduction It’s safe to say Sweden’s food culture is much more than iconic meatballs and chewy fish- shaped candy. Here are eight things you should know about food traditions essential to Sweden everyday dining. Lingonberry — Sweden’s favorite sauce Just like ketchup and mustard, lingonberry sauce is widely used to accompany a variety of dishes, from meatballs and pancakes to porridge and blood pudding. But despite its sweetness, it is rarely used on bread. Thanks to the Right of Public Access (Allemansrätten), which gives everyone the freedom to roam and enjoy nature, many Swedes grow up picking lingonberries in the forest, and using these tiny tart red fruits to make the jam-like preserve. Open sandwiches
Meals and Cooking When we cook, we boil, roast, fry or stew our food. We boil eggs, meat, chicken, fish, milk, water and vegetables. We fry eggs, fish and vegetables. We stew fish, meat, vegetables or fruit. We roast meat or chicken. We put salt, sugar, pepper, vinegar and mustard into our food to make it salted, sweet, sour or simply tasty. Our food may taste good or bad or it may be tasteless. The usual meals in England are breakfast, lunch, tea and dinner or, in simpler houses, breakfast, dinner, tea and supper. For breakfast English people mostly have porridge or cornflakes with milk or cream and sugar, bacon and eggs, marmalade with buttered toast and tea or coffee. For a change they can have a
turnip naeris mutton lamba(liha) beetroot söögipeet radish redis swede kaalikas garlic küüslaauk dairy meierei/piimatooted spring onion roheline sibul milk piim cottage cheese kodujuust cheese juust curds hapu(kohu)piim yogurt jogurt mustard sinep eggs muna steamed aurutatud butter või tablecloth laudlina bread leib bill arve pasta pasta tip jootraha rice riis waiter ettekandja salt sool three-course meal kolme käiguline eine
Peace and attends a Christmas Service. Fourthly, eating habist are quite opposite. English peole dinner consists of roast turkey, roast potatoes, brussels sprouts , chestnuts, cranberry sauce, tiny sausages, wrapped in bacon. For dessert they have a blazing Christmas Pudding and for drink eggnog. But, Estonian people Christmas meals are large baked pork or goose struffed with apples or sauerkraut, black pudding with cowberry/red billberry jam, meat jelly with vinegar and strong mustard, glazed ginger-bread. People drink home- brewed ale and mead. Lastly, Father Chistmas in Estonia arrives with a huge bag bulging with gifts in the afternoon. Children are expected to sing, danc or recite poems to claim their presents. But, in England children find their gifts on the morning of Detcember 25 in their stockings bulging with gifts brought by Fater Chistmas at night. Family presents are found under the Christmas tree. Also, children visit Father Christmas in shops,
be part of every meal and your first choice for a snack --aim for a minimum of five portions each day.. The antioxidants and other nutrients in fruits and vegetables help protect against certain types of cancer and other diseases. Greens. Greens are packed with calcium, magnesium, iron, potassium, zinc, vitamins A, C, E and K, and they help strengthen the blood and respiratory systems. Be adventurous with your greens and branch out beyond bright and dark green lettuce --kale, mustard greens, broccoli, Chinese cabbage are just a few of the options. Sweet vegetables. Naturally sweet vegetables add healthy sweetness to your meals and reduce your cravings for other sweets. Some examples of sweet vegetables are corn, carrots, beets, sweet potatoes or yams, winter squash, and onions. Fruits. A wide variety of fruit is also vital to a healthy diet. Fruit provides fiber, vitamins and antioxidants. Berries are cancer-fighting, apples provide fiber, oranges
believed to help boost the memory as well as Light - Full Shade to full sun treat heart conditions. Apollo is said to have given the lily of the Characteristics: valley as a gift to Aesculapius, the Greek god of healing. During the First World War it was used to Height - 6 in. treat victims of mustard gas which causes blisters Time of bloom - Early spring Flower colors - White Red fruit of the Lily of the Valley especially and burns on the skin. The ointment made from toxic the roots of lily of the valley can be used to treat Propagation - division burns
Chip Butty: A chip butty consists of two slices of buttered white bread around a portion of chips and top off with some ketchup. It comes from the UK. Pan-Bagnat: The panbagnat is a specialty of the people around the region of Nice, France. To make this you need baguette and fill with tuna, green bell pepper slices, red onion, sliced hard boiled eggs, olives, tomato and top with a vinaigrette made from red wine vinegar, mustard, salt and pepper. Grilled Cheese Sandwich: Warm and delicious, the grilled cheese sandwich is unpretentious, honest food at its finest. This simple sandwich consist of as the name of it already says, grilled cheese and bread. Peanut Butter and Jelly Sandwich: This sandwich needs no introduction. This sandwich is definitely the most versatile as one can use any sort of bread, jelly or substitute for peanut butter. INTERESTING FACTS
Have one's head in the clouds - Be unaware about smth By the skin of one's teeth - Just barely Rule of thumb - Basic rule Pull one's leg - Joke or tease someone An old hand - An experienced person Neck of the woods - Nearby location Keep one's chin up - Try to be cheerful Keep an eye on - Take care of Spill the beans - Reveal the truth Bite off more than you can chew - To take on a task that is way to big Burn the midnight oil - To work late into the night Cut the mustard - To succeed Devil's Advocate - To present a counter argument. Big cheese - very important person Last straw - The final problem in a series of problems. Use your noodle - Use your brain A bun in the oven - Be pregnant Bad egg- A person who is often in trouble Cheesy - Silly Cool as a cucumber - Very relaxed Cream of the crop - The best One smart cookie - A very intelligent person Cup of joe - Cup of coffee Freeze one's buns off - Be very cold In a nutshell - Simply
(Tosso, 2004). Seda kasutatakse ka suuremate rahvahulkade korralekutsumiseks. Esimese massihävitusrelvana kasutatud kloor (Cl) mõjub halvasti nii silmadele, kui kopsudele, kus ta reageerib ja tekitab hapet (Robbins, 2013). Kloori vastu oli aga lihtsaks kaitseks gaasimask ja see kaotas oma efektiivsuse üpris kiirelt. Peale seda muutus see kasutuks relvaks ja sellega enam ei tegeletud.(Kaup, 2003) Parimaks keemiarelvaks loetakse ipriidi ehk sinepigaasi (inglise keeles ka mustard gas). Peale selle, et kokkupuutel saavad vigastada silmad ja kopsud, tungib see vedelik läbi riiete ja naha, seega lihtsalt gaasimaskist ja tavalisest mundrist kasu pole. Sinepigaas on väga püsiv, tekitav pinnareostus ei lase inimestel seal pinnal midagi kasvatada ja see pinnas ei pruugi olla isegi läbitav (Nõmm, 2008). Lisaks kasutatakse neuroparalüütilisi mürke (aine märgistused GB, GD, GA, VX).
3 Brown Rice Syrup Riisisiirup -8.7 Honey Mesi -7.6 Kastmed Vinegar Äädikas -39.4 Soy Sauce Sojakste, tamari -36.2 Ketchup Ketshup -12.4 Mayonaise Majonees -12.5 Mustard Sinep -19.2 Joogid -28.6 -- Liquor Alkohol, kange -38.7 Fruit Juice Sweetened With White Nektar, mehu, mahlajook -33.6 Sugar Tea (Black) Tee, must -27.1
kolmene heterotsükkel N-ga) -> guaniini 7.lämmastik ründab tsüklit (moodustub kovalentne side C-N ning teine alküülahel moodustab kolmese heterotsükli N-ga) -> teise ahela 7.lämmastik ründab tsüklit -> ristseotud DNA. Kõrvalreaktsiooni vältimiseks saab reaktsioonivõimet alandada nt metüülrühma aromaatse ringiga asendades. Samuti aitab nukleiinhapete ehituskivide lülitamine ravimi struktuuri nagu Uratsiil "mustard"il, kasutusel kroonilise lümfiteede leukeemia ravis. Teatud selektiivsus. Tsisplatiin on testise ja munasarja vähkkasvaja vastu. Seondub DNA-le järjestuslõikudes, kus on palju guanosiinijääke, neid ristsidudes, ning transkriptsiooni takistades. Mitomütsiin C - vähivastane ravim, mis kehas alküleerivaks reagendiks muudetakse. Toimub kinooniringi taandamine ensümaatiliselt hüdrokinooniks, misjärel metanool lahkub ning 3-liikmeline asiridiiniring avaneb. Järgneb alküleerimine.
the series of paintings with the title Contrasting Forms. Léger's experiences in World War I had a significant effect on his work. Mobilized in August 1914 for service in the French Army, he spent two years at the front in Argonne. He produced many sketches of artillery pieces, airplanes, and fellow soldiers while in the trenches, and painted Soldier with a Pipe (1916) while on furlough. In September 1916 he almost died after a mustard gas attack by the German troops at Verdun. During a period of convalescence in Villepinte he painted The Card Players (1917), a canvas whose robot-like, monstrous figures reflect the ambivalence of his experience of war. As he explained: ...I was stunned by the sight of the breech of a 75 millimeter in the sunlight. It was the magic of light on the white metal. That's all it took for me to forget the abstract art of 1912-1913.
nime all. Kolloidid koosnevad kahest mittesegunevast vedelikust, millest üks (dispergeerunud faas) on jaotunud mikroskoopiliste tilgakestena teises vedelikus (pidevas faasis). An emulsifier (emulgent) is a substance that stabilizes an emulsion by increasing its kinetic stability. One class of emulsifiers is known as surface active substances, or surfactants. Eg. 13 egg yolk,honey, and mustard, Soy lecithin is another emulsifier and thickener. Both mayonnaise and Hollandaise sauce are oil-in-water emulsions that are stabilized with egg yolk lecithin or other types of food additives such as sodium stearoyl lactylate. 2.1 AINETE SEGU LAHUTAMINE GEELKROMATOGRAAFIA MEETODIL 1. Mis on kromatograafia, millel see põhineb ja milliseid kromatograafia liike teate? Kromatograafia on segu komponentide lahutamise meetod, mis põhineb nende erineval
Diseases can be a serious problem in a sunflower field. Newer varieties have significantly improved resistance or tolerance, but once a disease occurs, little can be done for control. Verticillium wilt and sclerotinia stalk/head rot are two of the worst diseases. Rust, phoma and downy mildew also can appear. Sclerotinia is hard to avoid, since varietal resistance is minimal and sclerotinia organisms can be built up in a field by soybean, alfalfa, canola, and weeds such as lambsquarter and wild mustard. Harvesting and storage Sunflower is ready to harvest when the back portion of the head turns brown. The seeds actually mature somewhat earlier, but the head will be too wet for efficient harvest until the brown color appears. Timely harvest is important to minimize losses due to birds and late season diseases. Efficient harvest requires a modified grain head on the combine. A standard combine header will cause excessive seed loss to the ground from shattering, so a special
lobster la langosta frying pan la sartén lollipop el chupete glass el vaso lunch el almuerzo jar el tarro meal la comida jug la jarra meat la carne kettle la caldera milk la leche knife el cuchillo milkshake la malteada lid la tapa mustard la mostaza napkin la servilleta mutton la carne de carnero plate el plato oil el aceite saucer el platillo omelet la tortilla saucepan la cacerola / el cazo pepper la pimienta spoon la cuchara pie el pastel spray can el spray pork el cerdo table la mesa
extended shelf life of refrigerated MAP- We believe essential oils and plant extracts stored fresh meat. probably have limited application for shelf Allyl isothiocyanate is one of many vola- life extension of fresh meats due to flavor tile natural antimicrobials found in cruci- changes associated with the quantities needed ferous plants, such as horseradish, black to achieve meaningful results. On the other mustard, cabbage, and turnip. Nadarajah et hand, in applications where flavoring is al. (2005a) prepared paper disks containing expected, such as with seasoned or marinated 1 ml of 65% allyl isothiocyanate mixed with products, use of essential oils may be benefi- corn oil. They then applied the paper disks to cial to extend shelf life. ground beef patties that were then vacuum packaged and stored for 15 days at 4°C. Enzymes
Artists around the world are on guard against "cultural imperialism," the aggressive export of Hollywood storytelling techniques and the squeezing out of local accents. American values and the cultural assumptions of Western society threaten to smother the unique flavors of other cultures. M a n y observers have remarked that American culture is becoming world culture, and what a loss it would be if the only flavorings available were sugar, salt, mustard, and ketchup. T h i s problem is much on the minds of European storytellers as many coun tries with distinct cultures are drawn into a union. T h e y are striving to create sto ries that are somewhat universal, that can travel beyond their national borders, for local audiences may not be numerous enough to support the always-growing cost of production. T h e y are up against intensely competitive American companies that aggressively courts the world market
WHAT CAN I USE FOR COOKING? Spices and herbs, but not cream-based sauces, are your friends. Take a trip to Whole Foods with $50 and get educated. That $50 spree will last you at least a few months. Montreal steak rub, thick salsa without sugar added, garlic salt, white tru e sea salt (combine this with tarragon on eggs), Thai chili paste (srichacha)--this is just about all you need to start. For salad dressing, a few drops of a nonsugar sweetener like stevia mixed with vinegar and mustard will give you a dressing to satisfy any sweet tooth. My preference, and my go-to restaurant salad dressing, is simply balsamic vinegar and olive oil. restaurant salad dressing, is simply balsamic vinegar and olive oil. Butter is fine, as long as the only ingredients are butter and salt. For cooking, you can use olive oil for low heat and either grapeseed oil or macadamia oil for high-temperature cooking. "Comparison of Dietary Fats and Oils," from Agricultural Handbook, no
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