Esirene A. Gundaya
The part of the English language that easy for me is the SRA books because i'm fun reading the books and i enjoy it answering the question especially the story....
Wednesday, August 25, 2010
Sunday, August 22, 2010
English Language-difficult part
by:CHELLE MAE B. BUCAG
I admit that there are some of English word I can't understand.I am only human but for me this is not an excuse.That's why I study more,reading more books including dictionary because as always been said practice makes perfect.I also consider writing,using English is very difficult for me.It's not easy to begin/start a paragraph,it really takes time to do it because you should make sure that your grammar is correct.I also find difficulties in understanding idiomatic expression.I can also say that reading is also not easy,because in my part there are some words of English I found difficult to read and to understand,and pronounce as well.
Friday, August 20, 2010
English Language-Easy Part
by:CHELLE MAE B. BUCAG
For me/on my side,the easy part of me in English language is identifying some part of speech.Through this part of speech I can make a sentence,and I can easily identify what kind of speech I am using.Reading English also is quite easy for me,and so writing,but just slight only.I believe that everyone of us can write even a single sentence by using English language.We must all learn this kind of language for us to communicate and understand all people especially those who are in other country.
Friday, August 13, 2010
The five words new to me
1.ADJUST
In cooking "To Adjust" means to taste during cooking and add seasonings or flavorings, as needed
2BASTE
To brush or spoon food as it cooks with melted fat or the cooking juices from the dish. Basting prevents foods from drying out and adds color and flavor.
3FABRICATION
The butchering, cutting and trimming of meat, poultry, fish and game.
4SMOKE
To expose fresh food to smoke from a wood fire for a prolonged period of time. Traditionally used for preservation purposes, smoking is now a means of giving flavor to food. Smoking tends to dry the food, kills bacteria, deepens color and gives food a smoky flavor. The duration of smoking varies from 20 minutes to several days. The most commonly used woods are beech, oak and chestnut to which aromatic essences are often added. Small home smokers are now available.
5ZEST
To remove the outermost skin layers of citrus fruit using a knife, peeler or zester. When zesting, be careful not to remove the pith, the white layer between the zest and the flesh, which is bitter.
i choice this five words because for me this kinds of words is unfamiliar for me so i want to understand this kind of wards to now how important is this
post by:lagunda jovannie s.
In cooking "To Adjust" means to taste during cooking and add seasonings or flavorings, as needed
2BASTE
To brush or spoon food as it cooks with melted fat or the cooking juices from the dish. Basting prevents foods from drying out and adds color and flavor.
3FABRICATION
The butchering, cutting and trimming of meat, poultry, fish and game.
4SMOKE
To expose fresh food to smoke from a wood fire for a prolonged period of time. Traditionally used for preservation purposes, smoking is now a means of giving flavor to food. Smoking tends to dry the food, kills bacteria, deepens color and gives food a smoky flavor. The duration of smoking varies from 20 minutes to several days. The most commonly used woods are beech, oak and chestnut to which aromatic essences are often added. Small home smokers are now available.
5ZEST
To remove the outermost skin layers of citrus fruit using a knife, peeler or zester. When zesting, be careful not to remove the pith, the white layer between the zest and the flesh, which is bitter.
i choice this five words because for me this kinds of words is unfamiliar for me so i want to understand this kind of wards to now how important is this
post by:lagunda jovannie s.
Thursday, August 12, 2010
FIVE WORDS
Five words new to me...By:Esirene A. Gundaya
Roux-a cooked mixture of flour and butter.
Concasse-italian term for fresh tomato sauce.
Risotto-dish based on rice,served in many forms.
Veloute-thickened sauce soup made from a chite stock and a roux.
Miso-fermented soybean paste... miso soup..
i choice this five words because as far as i know.This words help for my knowledge and to my self that i don't understand this word so that i research this word to know how important is this....
UNFAMILIAR WORDS RELATED IN HRM COURSE
1.ROTISSEUR- is a style of roasting where meat is skewered on a spit - a long solid rod used to hold food while it is being cooked over a fire in a fireplace or over a campfire, or roasted in an oven. This method is generally used for cooking large joints of meat or entire animals, such as pigs, turkeys, goats or historically, entire cattle
. The rotation cooks the meat evenly in its own juices and allows easy access for continuous basting if
desired.
2.PASTRY-Pastry is flour mixed with shortening and flavoring ingredients to produce a coherent mass, used for pies and other dishes in North American, European, and Middle Eastern cuisines. Basic additions are , a little salt, and water. Pastry-making, pâtisserie in French, has developed as a special branch of cookery.
3.VINAIGRIERS-Responsible for main vegetable and saladVegetables other than greens may be used in a salad. Common vegetables used in a salad include cucumbers, peppers, tomatoes, mushrooms, onions, spring onions, red onions, avocado, carrots, celery, and radishes. Other ingredients, such as pasta, olive, hard boiled egg, artichoke hearts, heart of palm, roasted red bell peppers, cooked potatoes, rice, sweet corn, green beans, black beans, croutons, cheeses, meat (e.g. bacon, chicken), or fish (e.g. tuna, shrimp), are sometimes added to salads.
4.BONING-If there is a side table or trolley the waiter can use it for deboning items for guests in their presence.
5.BOLOGNAIS-It is a thick meat-and-tomato sauce; properly a bolognaise in french,meaning in a style of bologna.
BY:JERICO O. REYES
1.ROTISSEUR- is a style of roasting where meat is skewered on a spit - a long solid rod used to hold food while it is being cooked over a fire in a fireplace or over a campfire, or roasted in an oven. This method is generally used for cooking large joints of meat or entire animals, such as pigs, turkeys, goats or historically, entire cattle
. The rotation cooks the meat evenly in its own juices and allows easy access for continuous basting ifdesired.
2.PASTRY-Pastry is flour mixed with shortening and flavoring ingredients to produce a coherent mass, used for pies and other dishes in North American, European, and Middle Eastern cuisines. Basic additions are , a little salt, and water. Pastry-making, pâtisserie in French, has developed as a special branch of cookery.
3.VINAIGRIERS-Responsible for main vegetable and saladVegetables other than greens may be used in a salad. Common vegetables used in a salad include cucumbers, peppers, tomatoes, mushrooms, onions, spring onions, red onions, avocado, carrots, celery, and radishes. Other ingredients, such as pasta, olive, hard boiled egg, artichoke hearts, heart of palm, roasted red bell peppers, cooked potatoes, rice, sweet corn, green beans, black beans, croutons, cheeses, meat (e.g. bacon, chicken), or fish (e.g. tuna, shrimp), are sometimes added to salads.
4.BONING-If there is a side table or trolley the waiter can use it for deboning items for guests in their presence.
5.BOLOGNAIS-It is a thick meat-and-tomato sauce; properly a bolognaise in french,meaning in a style of bologna.
BY:JERICO O. REYES
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