A typical Turkish breakfast consists of cheeses, butter, olives, eggs, vegetables, jams, and teas. Soups such as lentil soup are also commonly consumed. Eggplant is a key ingredient in many Turkish dishes like karnıyarık and patlıcan salatası. Turkish pastries include börek, gözleme, lahmacun, and other dough-based dishes. Popular main dishes incorporate rice, dolma, kebabs, and seafood. Dessert options range from baklava and künefe to puddings and ice creams made with salep or cornstarch. Turkish coffee rounds out many meals.
Romanian Food:sarmale, tocanite, salata boeuf, ciorba de burta, poal-n brau, papanasi, lapte de pasare, tuica, vin, palinca, afanata, etc.
With romanian music (Orchestra Botgros) after download.
• Sauces
• “The sauce is to culinary art what grammar is to language.”
• Gastronomer
• Presented by:
• Manjeet Nehra(16)
• Mudit Grover(18)
• Sauces
Sauces are liquid or semi-liquid mixtures.
Sauces are liquid that has been thickened by either:
Egg yolks
Roux
Cornflour , Arrowroot or Starch
Reducing cooking liquor or stock.
• Importance of Sauces
Enhances flavours.
Some sauces helps in digestion. Ex: Mint Sauce , Apple Sauce with roast pork.
Enhances nutritional value of food.
Provides moisture , colour & shine to the food.
• Chef De Saucier
Responsible for most of the sauces made in the kitchen of the Hotels.
He holds the one of the most demanding jobs of the kitchen in Hotels.
• Sauce Boats
A sauce boat, gravy boat or sauciere is a boat-shaped pitcher in which sauce is served. It often sits on a matching plate, sometimes attached to the pitcher, to catch dripping sauce.
Mainly Sauce is
served in this sauce
boat in 5* Hotels.
• Basic Sauces
These are the Six Basic types of Sauces originated from French Cuisine.
• White Sauce
Also known as “Bechamel Sauce.”
Prepared with white Roux & mildly flavoured with onion.
Can be used as an ingredient in baked pasta recipes.
Some of the basic derivatives are
Cheese Sauce
Mustard Sauce
• Veloute
Prepared from light brown roux and stock.
It get it’s name from the type of stock used.
Ex : Fish Stock & Blond roux-Chicken veloute
Some of the basic Derivaitives are
Caper Mutton Velloute
Aurore Chicken Veloute
• Hollandaise
Warm yellow and rich sauce.
An emulsion of butter , lemmon juice , and egg yolk.
Particularly delicious on seafood, vegetables and eggs.
Some of the basic derivatives are
Noisette
Mustard
• Tomato Sauce
A Red kitchen Sauce.
This type of sauce may be referred to as Coulis.
Served with “Pasta” , “Eggs” , “Fish” & “Meat”.
Some of the basic derivatives are
Tomated Chaudfroid
Barbecue
• Brown Sauce
Also known as Espagnole sauce.
Made from Brown Roux and Brown Stock.
Eaten with meals and dishes such as full breakfast , bacon , Sandwiches or chips and baked beans.
Some of the basic derivatives are
Lyonnaise
Robert
• Mayonnaise
Basic cold sauce.
Used as a salad dressing.
Also used as a shiny flavourful coating to decorate cold dishes.
Basic derivative is
Chantilly
Thank You
Romanian Food:sarmale, tocanite, salata boeuf, ciorba de burta, poal-n brau, papanasi, lapte de pasare, tuica, vin, palinca, afanata, etc.
With romanian music (Orchestra Botgros) after download.
• Sauces
• “The sauce is to culinary art what grammar is to language.”
• Gastronomer
• Presented by:
• Manjeet Nehra(16)
• Mudit Grover(18)
• Sauces
Sauces are liquid or semi-liquid mixtures.
Sauces are liquid that has been thickened by either:
Egg yolks
Roux
Cornflour , Arrowroot or Starch
Reducing cooking liquor or stock.
• Importance of Sauces
Enhances flavours.
Some sauces helps in digestion. Ex: Mint Sauce , Apple Sauce with roast pork.
Enhances nutritional value of food.
Provides moisture , colour & shine to the food.
• Chef De Saucier
Responsible for most of the sauces made in the kitchen of the Hotels.
He holds the one of the most demanding jobs of the kitchen in Hotels.
• Sauce Boats
A sauce boat, gravy boat or sauciere is a boat-shaped pitcher in which sauce is served. It often sits on a matching plate, sometimes attached to the pitcher, to catch dripping sauce.
Mainly Sauce is
served in this sauce
boat in 5* Hotels.
• Basic Sauces
These are the Six Basic types of Sauces originated from French Cuisine.
• White Sauce
Also known as “Bechamel Sauce.”
Prepared with white Roux & mildly flavoured with onion.
Can be used as an ingredient in baked pasta recipes.
Some of the basic derivatives are
Cheese Sauce
Mustard Sauce
• Veloute
Prepared from light brown roux and stock.
It get it’s name from the type of stock used.
Ex : Fish Stock & Blond roux-Chicken veloute
Some of the basic Derivaitives are
Caper Mutton Velloute
Aurore Chicken Veloute
• Hollandaise
Warm yellow and rich sauce.
An emulsion of butter , lemmon juice , and egg yolk.
Particularly delicious on seafood, vegetables and eggs.
Some of the basic derivatives are
Noisette
Mustard
• Tomato Sauce
A Red kitchen Sauce.
This type of sauce may be referred to as Coulis.
Served with “Pasta” , “Eggs” , “Fish” & “Meat”.
Some of the basic derivatives are
Tomated Chaudfroid
Barbecue
• Brown Sauce
Also known as Espagnole sauce.
Made from Brown Roux and Brown Stock.
Eaten with meals and dishes such as full breakfast , bacon , Sandwiches or chips and baked beans.
Some of the basic derivatives are
Lyonnaise
Robert
• Mayonnaise
Basic cold sauce.
Used as a salad dressing.
Also used as a shiny flavourful coating to decorate cold dishes.
Basic derivative is
Chantilly
Thank You
Turkish-style shawarma restaurant, Tomars Doner, located at 94b Lakeshore Rd E, Mississauga, is dedicated to giving back to its community, especially during these challenging times. As part of their ongoing restaurant support program, Tomars Doner has partnered with the Mackenzie Health Foundation to donate fruits to runners, volunteers, and walkers of the May 13, 2023 "Strides for Mackenzie Health" event at Wonderland grounds.
With the COVID-19 pandemic causing significant disruptions to the restaurant industry, Tomars Doner understands the importance of supporting local businesses and initiatives. The restaurant has also been active in promoting art and cultural events in the community, particularly to encourage the growth and development of children and youth.
Huner Tomar, the co-founder of Tomars Doner, stated, "We are all feeling the impact of the pandemic in the restaurant industry, but we are grateful for the opportunity to give back to our community. Our efforts not only provide support but also foster a strong sense of community."
In addition to this recent partnership with the Mackenzie Health Foundation, Tomars Doner has a long-standing history of philanthropy, including organizing food drives to support local food banks. By taking action to support local causes and giving back to the community, Tomars Doner has become a valued and appreciated member of the Mississauga community.
Eurooppalaista yhteistyötä verkossa: eTwinningia aloittelijalle - osa 2Tiina Sarisalmi
Osa eTwinning-webinaarisarjaa 7.9.2021
Sisältö: etwinning-kumppanin haku, kuinka löytää kiva kollega ja mukava kumppaniluokka oppilaille
eTwinning projektin suunnittelu ja projektin luominen eTwinning Live ympäristöön
Tekijä: opetusneuvos Paula Mattila, Suomen UNESCO ASPNet kouluverkoston maakoordinaattori 2014-2020
Raportti on kooste koulujen vastauksista ja opiskelijoiden pohdinnoista aiheeseen liittyen
Author: Paula Mattila, Finnish national ASPnet coordinator 2014–2020
This document presents a synthesis and some preliminary conclusions of the Finnish ASPnet schools reports on Futures Of Education
November – December 2020
Tämä materiaali on luotu Kirkonkylän koululla Kempeleessä lukuvuoden 2019-2020 aikana.
Olemme yksi Suomen Unesco kouluista ja kuulumme myös Pohjois Suomen Unesco koulujen Polaris verkostoon.
Materiaalin ovat työstäneet 7. luokan yrittäjyysluokka apulaisinaan 8. luokan valinnaisen kansainvälisyyskasvatusryhmä kahden opettajan johdolla.
Kellon koulu työsti oman Unesco-päivänsä syksyllä 2020. Kellon koulun materiaalit on liitetty tähän mukaan.
Kristiina Takala
kristiina.takala@edu.kempele.fi
Webinaarit tammikuussa 2021
Teams/Vaasa
Sisältö: VOPS ja POPS, opetuksen eheyttäminen, kielirikasteisuus, kieli- ja kulttuurikasvatus, toiminnalliset työtravat, ääntämisen harjoittelu
Opetuksen eheyttäminen ja kielirikasteisuus kielenopetuksen tukenaTiina Sarisalmi
Erilaiset arkipäivän toiminnot englanniksi (tervehdykset, aamupiiri, laulut, ruokailu, hyvästelyt).
Juhlapäivien vietto mm. syntymäpäivät
Luokkahuone
Ohjeet ja käskyt
Eri oppiaineissa käytettävää sanastoa
2024.06.01 Introducing a competency framework for languag learning materials ...Sandy Millin
http://sandymillin.wordpress.com/iateflwebinar2024
Published classroom materials form the basis of syllabuses, drive teacher professional development, and have a potentially huge influence on learners, teachers and education systems. All teachers also create their own materials, whether a few sentences on a blackboard, a highly-structured fully-realised online course, or anything in between. Despite this, the knowledge and skills needed to create effective language learning materials are rarely part of teacher training, and are mostly learnt by trial and error.
Knowledge and skills frameworks, generally called competency frameworks, for ELT teachers, trainers and managers have existed for a few years now. However, until I created one for my MA dissertation, there wasn’t one drawing together what we need to know and do to be able to effectively produce language learning materials.
This webinar will introduce you to my framework, highlighting the key competencies I identified from my research. It will also show how anybody involved in language teaching (any language, not just English!), teacher training, managing schools or developing language learning materials can benefit from using the framework.
The French Revolution, which began in 1789, was a period of radical social and political upheaval in France. It marked the decline of absolute monarchies, the rise of secular and democratic republics, and the eventual rise of Napoleon Bonaparte. This revolutionary period is crucial in understanding the transition from feudalism to modernity in Europe.
For more information, visit-www.vavaclasses.com
Biological screening of herbal drugs: Introduction and Need for
Phyto-Pharmacological Screening, New Strategies for evaluating
Natural Products, In vitro evaluation techniques for Antioxidants, Antimicrobial and Anticancer drugs. In vivo evaluation techniques
for Anti-inflammatory, Antiulcer, Anticancer, Wound healing, Antidiabetic, Hepatoprotective, Cardio protective, Diuretics and
Antifertility, Toxicity studies as per OECD guidelines
June 3, 2024 Anti-Semitism Letter Sent to MIT President Kornbluth and MIT Cor...Levi Shapiro
Letter from the Congress of the United States regarding Anti-Semitism sent June 3rd to MIT President Sally Kornbluth, MIT Corp Chair, Mark Gorenberg
Dear Dr. Kornbluth and Mr. Gorenberg,
The US House of Representatives is deeply concerned by ongoing and pervasive acts of antisemitic
harassment and intimidation at the Massachusetts Institute of Technology (MIT). Failing to act decisively to ensure a safe learning environment for all students would be a grave dereliction of your responsibilities as President of MIT and Chair of the MIT Corporation.
This Congress will not stand idly by and allow an environment hostile to Jewish students to persist. The House believes that your institution is in violation of Title VI of the Civil Rights Act, and the inability or
unwillingness to rectify this violation through action requires accountability.
Postsecondary education is a unique opportunity for students to learn and have their ideas and beliefs challenged. However, universities receiving hundreds of millions of federal funds annually have denied
students that opportunity and have been hijacked to become venues for the promotion of terrorism, antisemitic harassment and intimidation, unlawful encampments, and in some cases, assaults and riots.
The House of Representatives will not countenance the use of federal funds to indoctrinate students into hateful, antisemitic, anti-American supporters of terrorism. Investigations into campus antisemitism by the Committee on Education and the Workforce and the Committee on Ways and Means have been expanded into a Congress-wide probe across all relevant jurisdictions to address this national crisis. The undersigned Committees will conduct oversight into the use of federal funds at MIT and its learning environment under authorities granted to each Committee.
• The Committee on Education and the Workforce has been investigating your institution since December 7, 2023. The Committee has broad jurisdiction over postsecondary education, including its compliance with Title VI of the Civil Rights Act, campus safety concerns over disruptions to the learning environment, and the awarding of federal student aid under the Higher Education Act.
• The Committee on Oversight and Accountability is investigating the sources of funding and other support flowing to groups espousing pro-Hamas propaganda and engaged in antisemitic harassment and intimidation of students. The Committee on Oversight and Accountability is the principal oversight committee of the US House of Representatives and has broad authority to investigate “any matter” at “any time” under House Rule X.
• The Committee on Ways and Means has been investigating several universities since November 15, 2023, when the Committee held a hearing entitled From Ivory Towers to Dark Corners: Investigating the Nexus Between Antisemitism, Tax-Exempt Universities, and Terror Financing. The Committee followed the hearing with letters to those institutions on January 10, 202
How to Make a Field invisible in Odoo 17Celine George
It is possible to hide or invisible some fields in odoo. Commonly using “invisible” attribute in the field definition to invisible the fields. This slide will show how to make a field invisible in odoo 17.
Macroeconomics- Movie Location
This will be used as part of your Personal Professional Portfolio once graded.
Objective:
Prepare a presentation or a paper using research, basic comparative analysis, data organization and application of economic information. You will make an informed assessment of an economic climate outside of the United States to accomplish an entertainment industry objective.
Francesca Gottschalk - How can education support child empowerment.pptxEduSkills OECD
Francesca Gottschalk from the OECD’s Centre for Educational Research and Innovation presents at the Ask an Expert Webinar: How can education support child empowerment?
Honest Reviews of Tim Han LMA Course Program.pptxtimhan337
Personal development courses are widely available today, with each one promising life-changing outcomes. Tim Han’s Life Mastery Achievers (LMA) Course has drawn a lot of interest. In addition to offering my frank assessment of Success Insider’s LMA Course, this piece examines the course’s effects via a variety of Tim Han LMA course reviews and Success Insider comments.
Embracing GenAI - A Strategic ImperativePeter Windle
Artificial Intelligence (AI) technologies such as Generative AI, Image Generators and Large Language Models have had a dramatic impact on teaching, learning and assessment over the past 18 months. The most immediate threat AI posed was to Academic Integrity with Higher Education Institutes (HEIs) focusing their efforts on combating the use of GenAI in assessment. Guidelines were developed for staff and students, policies put in place too. Innovative educators have forged paths in the use of Generative AI for teaching, learning and assessments leading to pockets of transformation springing up across HEIs, often with little or no top-down guidance, support or direction.
This Gasta posits a strategic approach to integrating AI into HEIs to prepare staff, students and the curriculum for an evolving world and workplace. We will highlight the advantages of working with these technologies beyond the realm of teaching, learning and assessment by considering prompt engineering skills, industry impact, curriculum changes, and the need for staff upskilling. In contrast, not engaging strategically with Generative AI poses risks, including falling behind peers, missed opportunities and failing to ensure our graduates remain employable. The rapid evolution of AI technologies necessitates a proactive and strategic approach if we are to remain relevant.
Instructions for Submissions thorugh G- Classroom.pptxJheel Barad
This presentation provides a briefing on how to upload submissions and documents in Google Classroom. It was prepared as part of an orientation for new Sainik School in-service teacher trainees. As a training officer, my goal is to ensure that you are comfortable and proficient with this essential tool for managing assignments and fostering student engagement.
Operation “Blue Star” is the only event in the history of Independent India where the state went into war with its own people. Even after about 40 years it is not clear if it was culmination of states anger over people of the region, a political game of power or start of dictatorial chapter in the democratic setup.
The people of Punjab felt alienated from main stream due to denial of their just demands during a long democratic struggle since independence. As it happen all over the word, it led to militant struggle with great loss of lives of military, police and civilian personnel. Killing of Indira Gandhi and massacre of innocent Sikhs in Delhi and other India cities was also associated with this movement.
A Strategic Approach: GenAI in EducationPeter Windle
Artificial Intelligence (AI) technologies such as Generative AI, Image Generators and Large Language Models have had a dramatic impact on teaching, learning and assessment over the past 18 months. The most immediate threat AI posed was to Academic Integrity with Higher Education Institutes (HEIs) focusing their efforts on combating the use of GenAI in assessment. Guidelines were developed for staff and students, policies put in place too. Innovative educators have forged paths in the use of Generative AI for teaching, learning and assessments leading to pockets of transformation springing up across HEIs, often with little or no top-down guidance, support or direction.
This Gasta posits a strategic approach to integrating AI into HEIs to prepare staff, students and the curriculum for an evolving world and workplace. We will highlight the advantages of working with these technologies beyond the realm of teaching, learning and assessment by considering prompt engineering skills, industry impact, curriculum changes, and the need for staff upskilling. In contrast, not engaging strategically with Generative AI poses risks, including falling behind peers, missed opportunities and failing to ensure our graduates remain employable. The rapid evolution of AI technologies necessitates a proactive and strategic approach if we are to remain relevant.
6. Pastries Turkish cuisine has a range of savoury and sweet pastries. Dough based specialities form an integral part of traditional Turkish cuisine. The combination of domed metal sac and oklahu/oklava (the Turkish rod-style rolling pin) enabled the invention of the layered dough style used in börek (especially in su böreği , or 'water pastry' , a salty baklava-like pastry with cheese filling), güllaç and baklava . ]
7. Pastries Sigara börek is generally prepared with different kinds of cheese. Börek is the general name for salty pastries made with yufka (phyllo dough), which consists of very thin layers of dough. Su böreği , made with boiled yufka / phyllo layers, cheese and parsley, is the most frequently eaten. Çiğ börek (also known as Tatar böreği ) is fried and stuffed with minced meat.
8. Pastries Kol böreği is another well-known type of börek that takes its name from its shape, as do fincan (coffee cup), muska (talisman), Gül böreği (rose) or Sigara böreği (cigarette). Other traditional Turkish böreks include Poğaça is the label name for dough based salty pastries. Likewise çörek is another label name used for both sweet and salty pastries.
9. Pastries Tableside preparation of gözleme in a restaurant near Antalya Gözleme is a food typical in rural areas, made of lavash bread or phyllo dough folded around a variety of fillings such as spinach, cheese and parsley, minced meat or potatoes and cooked on a large griddle (traditionally sac ).
10. Pastries Lahmacun ready to be served. Lahmacun (meaning dough with meat in Arabic) is a thin flatbread covered with a layer of spiced minced meat, tomato, pepper, onion or garlic.
11. Pilaf and pasta Mantı with yoghurt and garlic, spiced with red pepper powder and melted butter. Pilaf : steamed rice dish often with meat, shellfish, or vegetables in a seasoned broth
12. Dolma and sarma Dolma is a verbal noun of the Turkish verb dolmak 'to be stuffed(or filled)', and means simply 'stuffed thing'. Dolma has a special place in Turkish cuisine. It can be eaten either as a meze or a main dish. It can be cooked either as a vegetable dish or meat dish. If a meat mixture is put in, it is usually served hot with yoghurt and spices such as oregano and red pepper powder with oil. Sarma. Turkish style yaprak sarma .
15. Kebabs Tandır kebabı * meat roasted in an oven in the ground. Adana kebap is served especially around Adana Iskender kebab served in Bursa
16. Kebabs Şiş Kebap ( şiş , pronounced "shish", means "skewer" in Turkish) consists of marinated chicken or lamb meat. Meat on skewers are grilled over an open fire. Although many kinds of meat is consumed, lamb from milk-fed lambs is especially favored ] Döner meat is being sliced
17.
18. Desserts Among milk-based desserts, the most popular ones are muhallebi , su muhallebisi , sütlaç (rice pudding), keşkül , kazandibi (meaning the bottom of "kazan" because of its burnt surface), and tavuk göğsü (a sweet, gelatinous, milk pudding dessert quite similar to kazandibi, to which very thinly peeled chicken breast is added to give a chewy texture Helva (halva): un helvası (flour helva is usually cooked after someone has died), irmik helvası (cooked with semolina and pine nuts), , tahin helvası (crushed sesame seeds), , pişmaniye (floss halva). sütlaç helva
19. Desserts güllaç Güllaç is a "Ramadan" dessert which consists of very thin large dough layers put in the milk and rose water, served with pomegranate seeds and walnut. The story tells that in the cuisines of the Palace, those extra thin dough layers were prepared with "prayers" as it was believed that if one did not pray while opening phyllo dough, it would never be possible to obtain such thin layers. Aşure can be described as a sweet soup containing boiled beans, wheat and dried fruits. Sometimes cinnamon and rose water is added when being served. According to legend, it was first cooked on Noah's Ark and contained seven different ingredients in one dish. All the Anatolian peoples have cooked and are still cooking aşure especially during the month of Muharrem. Aşure
20. Desserts Baklava is prepared on large trays and cut into a variety of shapes A display of Turkish delight in Istanbul One of the world-renowned desserts of Turkish cuisine is baklava . Baklava is made either with pistachio or walnut.. Other popular desserts include; Revani (with semolina and starch), şekerpare , kalburabasma , dilber dudağı , vezir parmağı , kemalpaşa , tulumba , zerde , höşmerim , irmik tatlısı/peltesi , lokma