Menu Starters Scallops & Oyster mushroom Herb cream, rye bread crumble, chanterelle veloute Duck liver & Autumn apple Stewed apples, apple mash, ginger syrup, nuts praline, yoghurt espuma Duck & Carrot Duck liver tourchon, duck confit, carrot Main course Beef tenderloin Potato-fondant, fried chanterelles, chicken gizzard, garlic mash, port braised onion, mushroom sauce with cognac Lambneck
(grains, fruits, vegetables, proteins, dairy proteins, and healthy fats) each day to meet your nutritional needs Balancing nutrient-rich foods with moderate amounts of other foods, such as sweets or fast foods Eating when hungry and stopping when full Example of a school lunch. School lunch should be healthy, definitely not junk food. Monday- mashed potatoes, fresh cucumber tomato salad, fish-sticks, watermelon, milk. Tuesday- vegetable soup, bread, muesli with yoghurt, kefir. Wednesday- minced-meat sauce, potatoes, green salad with pickled beet, bread, orange juice, banana and apple. Thursday- chicken rice soup, muffins, cocoa. Friday- potatoes, bread, Chinese cabbage salad, orange, yoghurt.
QUANTITIES Kogused, hulgad Quantities a packet of crisps – pakk krõbinaid a glass of juice – klaas vett a tin of cat food – purk kassitoitu a cup of tea – tass teed a bar of chocolate – tahvel šokolaadi a bottle of water – pudel vett a bunch of bananas – kimp banaane a pot of yoghurt – tops jogurtit a carton of milk – (tetrapakk) piima a loaf of bread – päts leiba a bag of sweets – pakk komme a kilo of cheese – kilo juustu two slices of bread – kaks viilu leiba
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 pastry-pagaritoode ginger-ingver vanilla beverage-karastusjook refrigerator pouring-vala chop-raiuma slicing-viilutamine mixing-segamine
Liha-Kött Vorst-en korv Kotlet-en biff / en kotlet Praetud kana-en kycklig Lihapallid-köttbullar Fisk och skaldjur-koorik En sill-heeringas Krevett-En räka. Turks-torsk Piimakaubad- mejerivaror Juust-en öst Juustutükk-ostbit Muna-ett ägg Jogusrt-en yoghurt Kastmed ja maitseained Tahkem moos-en marmelad Ketsup-en ketchup Sinep-en senap Suhker-socker Sool-salt Pipar-pepper Kaste-en sås Saia tooted Leib-ett bröd Limpa-leivapäts Sai,soolane kukkel-en fralla Võileib-en smörgås(ar) Kook-en kaka Magus saiake-en bulle Tort-en tårta Hernesupp-ärtsoppa Siirup-sirap Hot dog-varm korv,grill korv Puder-gröt Jäätis-glass Müsli-en müsli Maisihelbed-en corn-flakes/ en flingor Riis-ett ris Pasta- en pasta, makaroner Joogid Kohvi- ett kaffe
POPSICLE AND LOLLIPOP About popsicle ● a water-based frozen snack ● ice lolly, ice poles, freeze pops, popsicle ● made by freezing flavored liquid around a stick (fruit juice) History ● Frank Epperson at the age of 11 ● 1905 ● he left a glass of powdered soda and water with a mixing stick in it outside during a cold night How to make ● https://www.youtube.com/watch?v=lgmBhhvTJqQ ● take the popsicle containers ● put whatever you like in it-juice, yoghurt, fruits, or everything together) ● place a stick in it and put it in a freezer ● after a few hours take it out and enjoy About lollipop ● a type of sweet candy consisting mainly of hardened, flavored sucrose with corn syrup on a stick ● intended for licking History ● George Smith is claimed to be the first to invent the modern lollipop in 1908 ● related to the Rome tradition of selling toffee apples on a stick ● the invention is still something of a mysery Types
About 7.15 7.50 I go to school . I choose time myself . Sometimes I go with my friends ( if I want) and sometimes alone . I don't eat breakfast . On Monday I have at school six subjects . They are : Maths , Health Education , History , Geography , PE , Art . I eat at the school after Geography lesson . My favorite subject is Maths . I think . After 12.35 when the lessons end I go home and always with somebody . At home I eat something light like apple or yoghurt . Then I do my homework , watch TV , sing or play the flute . At 4.30 p.m I start to go to Music school . There the Solfedzo startsat 5.15 p.m. After this is flute lesson . I have a Russian teacher so I have quite a lot of fun, because she has such an accent . It is pretty funny. Later I go to chill at the town . Mostly we swing on our school swings . We often do other stuff to , like walking , playing football or basketball , or we are just sitting at the school ,,mountain" , too
Breakfast 2: cereals, slice of toast, orange juice, coffee Lunch: sandwiches, crisps, fruits, juices Dinner 1: potatoes, Brussels, sprouts, carrots Dinner 2: a meal called Curry rice, pasta, vegetables Sunday dinner: roast meat potatoes, vegetables, Yorkshire pudding Roast lamb with green mint sauce and vegetables. Puddings: salty and sweet. Apple or rhubarb crumble, bread and butter pudding. Special booths for fish and chips, bangers and mash, hotdogs if people don´t have time. They eat yoghurt, potato chips, sandwiches also. Kristjan: "Ancient Freedom Fight and Boudica" Boudica was a queen of Iceny tribe, she was tortured and her daughters were raped in public. Rebels destroyed 3 cities: London, St Albus, Colchester. Wales was the headquarter. They had several beliefs. Boudica means "victory". They won several Roman troops. Roman Empire had 50 legions and over 5000 legionaries. Boudica´s army consisted of soldiers and families
jogurtit, sega põhjalikult läbi ja kalla saadud segu väiksematesse anumatesse, nt kaanega jogurtitopsidesse. Hoia neid ilma segamata ja liigutamata 6...8 tundi temperatuuril 24...29°. Võimaluse korral kasuta mingit stabiilse temeperatuuriga inkubaatoritaolist seadet; sobib ka isetehtud nn heinakast, mida vanasti kasutati toidu soojana hoidmiseks. Netist võib jogurti valmistamise seadmeid (inkubaatoreid) leida ingliskeelsete otsingusõnadega yogurt maker, jogurt maker või yoghurt maker. 4.Nimetatud 6...8 tunni jooksul on jogurtibakterid oma töö lõpetanud ja segu peaks olema paksenenud. Mida kauem jogurt nüüd soojas seisab, seda hapumaks ja teravamaks tema maitse muutub. 5.Kui soovid paksemat jogurtit, lisa koos maitsestamata jogurtiga ka 2 sl naturaalset piimapulbrit. 6. Hoia omatehtud jogurtit külmas, kuid mitte kauem kui 7 ööpäeva. Jogurtit maitsestamisel ükskõik millse soovikohas lisandiga anna maitseandjale aega mõjuda vähemalt 12 tundi külmkapis. 7
wheelchair (n) when it comes to (phr) whet your appetite (for) (idm) 31 whip out (v) whistle (n) white lie (n) wholeheartedly (adv) widespread (adj) wig (n) wilderness (n) windscreen (n) wing (n) wipe (v) wisdom (n unc) witch (n) with your bare hands (phr) withstand (v) witness (n) wondrous (adj) woods (n pl) word of caution (phr) work out (phr v) worm (n) worth (adj) worthwhile (adj) wounded (adj) wrap (v) wrestle (n) wrist (n) writer’s block (n) yoghurt (n) youngster (n) 32
Fat Rasv, rasvane, paks Cornflakes Helbed Cream Koor Cottage cheese Kodujuust Cucumbers Kurgid Meat Liha Porridge Puder Sausage Vorst http://www.abiks.pri.ee Yoghurt Jogurt White bread Sai Arm Käsivars Cheek Põsk Ear Kõrv Eye Silm Finger Sõrm Foot Labajalg Hair Juuksed Hand Käsi Leg Jalg Mouth Suu Nose Nina Shoulder Õlg
29 BERRIES strawberry raspberry blueberry gooseberry cranberry currant VEGETABLES cabbage cauliflower broccoli asparagus Brussels sprouts spinach tomato cucumber lettuce mushroom bean pea red pepper pumpkin ROOT VEGETABLES potato carrot onion beetroot garlic radish celery horseradish CEREALS wheat rye barley corn oats MILK PRODUCTS cream yoghurt cheese sour cream cottage cheese GARMENTS suit jacket dress trousers coat skirt waistcoat anorak blouse tie raincoat nightdress shirt bathrobe jeans Useful expressions: What size are you
pentosus strains, originating from the used, so the selection of probiotics was dominant NSLAB of fermented meat pro- limited to organisms that were capable of ducts, as promising candidates for probiotic fermenting carbohydrates in meat. meat starter cultures suitable for the manu- Various studies have shown that probiotic facture of the Scandinavian-type fermented organisms have poor survival in fermented sausage. foods such as yoghurt, fermented milks, and It is worthwhile to mention that in the dry-fermented sausages (Kailasapathy and European Union there is specific regulation Rybka 1997; Lücke 2000; Shah 2000; (EC No 1924/2006) aimed at ensuring Shah and Ravula 2000; Erkkilä et al. 2001). that any health claim made on a food Dry-fermented sausages with their low aw label is clear, accurate, and scientifically and pH, plus curing salts and competing substantiated
annaabi.ee 
