TỪ VỰNG IELTS CHỦ ĐỀ FAST FOOD
PHẦN TỪ VỰNG
- to be high in saturated fats and added sugars: chứa nhiều chất béo bão hòa và đường
- to be prepared and served quickly: được chuẩn bị và phục vụ nhanh chóng
- to taste good: ngon
- to eat… too much over a long period: ăn… quá nhiều trong một thời gian dài
- processed preservatives: chất bảo quản đã qua xử lý/chế biến
- to be detrimental to …: có hại cho …
- to consume high levels of salt: tiêu thụ lượng muối cao
- to be low in antioxidants, fiber: ít chất chống oxy hóa, chất xơ
- a low-fiber diet: một chế độ ăn ít chất xơ
- to increase blood pressure: tăng huyết áp
- to be more likely to have a heart attack: có nhiều khả năng bị đau tim
- to put on weight: tăng cân
- fast food chains: chuỗi thức ăn nhanh
- to introduce a ban on junk food advertising: ban hành lệnh cấm quảng cáo đồ ăn vặt
- to be highly addictive: gây nghiện cao
- to be hard to resist: khó cưỡng lại
- to increase bad cholesterol levels: tăng mức cholesterol xấu
- to keep your weight under control: kiểm soát cân nặng của bạn
- to control your intake of harmful fats: kiểm soát lượng chất béo có hại của bạn
- to choose healthier fat options: chọn các món ăn chứa chất béo lành mạnh hơn
- to be extremely high in calories: có hàm lượng calo cực cao
- to be eaten in large amounts: ăn lượng lớn
- to satisfy your cravings: thỏa mãn cơn thèm của bạn
- to grab a snack on the go: mua 1 món ăn vặt trên đường bạn đi làm/ đi đâu đó
- to be affordable and convenient: hợp túi tiền và tiện lợi
- to make junk food less tempting to children: làm cho đồ ăn vặt ít hấp dẫn hơn đối với trẻ em
- to tax unhealthy food: đánh thuế thực phẩm không lành mạnh
- to force the food industry to cut sugar & salt in…: buộc ngành công nghiệp thực phẩm cắt giảm đường và muối trong…
- to change consumer behaviour: thay đổi hành vi của người tiêu dùng
PHẦN VÍ DỤ
It is high in sugar, salt, and saturated or trans fats, as well as many processed preservatives and ingredients.
Nó chứa nhiều đường, muối và chất béo bão hòa hoặc chất béo chuyển hóa, cũng như nhiều chất bảo quản và thành phần đã qua chế biến.
Excess added sugar can be detrimental to health — and getting it in liquid form is even worse.
Lượng đường dư thừa quá nhiều có thể gây hại cho sức khỏe – và tiêu thụ nó ở dạng lỏng thậm chí còn tồi tệ hơn.
It contains unhealthy saturated fats, which can increase bad cholesterol levels.
Nó chứa chất béo bão hòa không lành mạnh, có thể làm tăng lượng cholesterol xấu.
They are considering taxing unhealthy food in an effort to tackle childhood obesity.
Họ đang cân nhắc đánh thuế thực phẩm không lành mạnh để giải quyết tình trạng béo phì ở trẻ em.
A ban on junk food advertising across London’s entire public transport network will be introduced next year.
Lệnh cấm quảng cáo đồ ăn vặt trên toàn bộ mạng lưới giao thông công cộng của London sẽ được ban hành vào năm tới.
https://ielts-nguyenhuyen.com/tu-vung-ielts-chu-de-fast-food/
#ieltsnguyenhuyen #ieltsvocabulary
同時也有833部Youtube影片,追蹤數超過7萬的網紅Mamiyoshi,也在其Youtube影片中提到,iPad 第9世代 (2021)の発売日はいつ?スペックは? ▶最新リーク情報の再生リストはこちら https://youtube.com/playlist?list=PLvvYhh8sW6I1bwXazoj_uquwV2c0THMdZ ▼参考記事 https://9to5mac.com/2021...
「considering to」的推薦目錄:
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considering to 在 5410 倚翎在畫畫 Facebook 的最佳解答
My @blueshopcottage x @amassaplace residency really highlights my summertime this year. It's an amazing time for me to explore things and learn from people. Joining artist residency, living with the best, friendly and creative artists 💜and choosing material for this work are all my first experiences.
I chose a transparent material when considering making penetration and connection between #Natural and my work. Thinking about the whole background can penetrate and integrate into a part of my work and record the current dynamics reflected on the plastic sheet in real-time when dragging my artwork around.
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AMASSA, 2021, acrylic on PCV, 200cm x 140cm
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在駐村的這段期間真的充實了我這個夏天。也是一個讓我任意探索和學習的時光。
不管是駐村和與很多優秀的藝術家們一起生活以及這次作品的材質選擇都是全新的經驗。
考慮該如何在#自然 和我的作品做貫穿和連結,我選擇了透明的材質,一方面想讓整個背景穿透和結合成我作品的一環,一方面也可以在拖著我的作品走動的時候,可以即時紀錄當下映出在塑膠布上的動態
considering to 在 全聯建築技術機構 -許偉揚.瓦建設計 Facebook 的精選貼文
921大地震 (集集大地震),在1999年9月21日 凌晨1點47分15.9秒發生在臺灣中部山區的逆斷層型地震,總共持續大約102秒。
這場地震造成2,415人罹難,29人失蹤,11,305人受傷,51,711棟房屋全倒,53,768棟房屋半倒。
今年的 #中秋節,恰逢 #921大地震22周年, 回首山河變色那一夜,我們更珍惜與家人團圓聚首的這一天 !
九二一紀念型式 / 2002遠東國際數位建築競圖獎
01-INTRODUTION
Therefore before the memorial form does not yet model,What does – our attempt that I ask first is memorial?
Then artificial corpus city of civilization that construct or purchase, how many thousand years since then, always tell to say with the story that the nature match. But at win the nature at the same time, but neglect the unknowable power of great universe.
Usually in the nature of breakage of at the same time, crisis is hatching. This legal case, primarily and just attempt by the innate character that the formation of the memorial hall study the affairs to celebrate why? How the memory of the affairs of disaster is through concrete of emersion of building space.
02-Site
The choice of the position of base also not is to in advance plan to like of, but is through the imagine of the concept of design and filter but find out to most have to symbolize the base of the meaning. In fact ,921 the first step of memorial hall of earthquakeses plan, and then hope the memorial place is an occurrence on aly purely of the earthquake break the layer to take, rather than the death and harm of earthquake is miserably heavy location. With one kind of more detached attitude, afresh come considering the relation of mankind and nature.
03-Concept
Whole celebrates the scope of amenity, from the dam of the deformation, along seismicly break the layer to take to extend to the big bridge that dilapidated. Artificial with not artificial coexistence is on the earth crust of this deformation. Install the project: dam is with the memorial entrance of amenity of big each conduct and actions of bridge, whole celebrate the space to have no any word of text and record of like diagram, and only come illustrating all facts with the glossary of space.
04-Space 斷&續
Break- parable deformation and despair Continuously- the parable continues and eternity Interesting is, the break and continuously is a logic to exist together. Thering is break then can describe the continuously, thering is continuously then can describe the break
considering to 在 Mamiyoshi Youtube 的最佳解答
iPad 第9世代 (2021)の発売日はいつ?スペックは?
▶最新リーク情報の再生リストはこちら
https://youtube.com/playlist?list=PLvvYhh8sW6I1bwXazoj_uquwV2c0THMdZ
▼参考記事
https://9to5mac.com/2021/08/22/apple-to-launch-ipad-9-in-september-considering-titanium-finish-for-new-models/
https://www.techradar.com/news/new-ipad-2021
発売日予想 : 2021年9月
価格/値段予想 : 38,280円
■スペック■
SoC : A13 Bionic
メモリ : 4GB
生体認証 : Touch ID (指紋認証)
端子 : Lightning端子
画面サイズ : 10.5インチ
ディスプレイ : 液晶
リフレッシュレート : 60Hz
▼まみよしのAmazonセールおすすめ商品一覧
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▼YouTuber向け動画編集プラグイン : mBundle Vlogger
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■目次■
00:00 iPad 第9世代 (2021)は今月iPhone 13と同時に発売?iPad Air 3の筐体採用?スペックまとめ!【新型iPad 最新リーク情報】
00:20 iPad 第9世代 (2021) リーク情報
03:16 iPad 第9世代 (2021) スペックまとめ
04:03 概要欄から最新リーク情報の再生リストをチェック!
05:09 チャンネル登録お願いします!
▼まみよしブログ
https://mamiyoshi.com
▼サブチャンネル
https://www.youtube.com/channel/UCa9QL_VM1pmf7tmeU0EfP4Q
▼ゲームチャンネル
https://www.youtube.com/channel/UC8qfQuS4pww34aFeg5611rw
▼Twitter
https://twitter.com/mamiyoshi_
▼仕事連絡先
[email protected]
#iPad第9世代 #iPad2021 #最新リーク情報
considering to 在 sandy mandy Youtube 的最佳解答
我們姐妹倆一起完成了人生大「視」啦~
終於擺脫掉眼鏡的束縛了!現在練舞都不用戴隱眼,超方便!! 🥳
相信很多人都有近視的困擾,也在猶豫該不該用近視雷射手術來矯正~
我們拍攝了整個過程,也整理了自己的心得以及Q&A!希望對大家有幫助😉
想了解更多Smile全飛秒近視雷射,可以到澄清眼科診所官網看看唷👉🏻
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#澄清眼科 #smile全飛秒 #近視雷射 #吳孟憲醫師
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considering to 在 生かし屋 IKASHIYA CULINARY ART Youtube 的最佳解答
ストレート法で作る基本の山食パン(山型食パン・イギリス食パン)の作り方です
ストレート法は最初から材料をすべて合わせる作り方で、
メリット:短時間で出来る、風味が良い
デメリット:ボリュームが出にくい、でんぷんの老化がはやい=すぐぱさつく
という特徴があります
おすすめの強力粉は窯伸びの良い「スーパーキングやゴールデンヨット」、老化が遅く風味もいいし窯伸びもいいし作業もしやすい「ベルムーラン」がおすすめです(動画ではベルムーランを使用)
【型生地比容積について】
自分の持っている型に合わせて生地量を調整します
1.5斤と書かれてても1.2斤しかなかったり、型によって全然違うので必須です
この型と容量と生地の比率を型生地比容積といいます
型の容量÷型生地比容積=生地量
例:1625ml(1斤弱)÷3.5=約464g
3つに分けて入れる場合は1つあたり464÷3=155gになります
型生地比容積の目安
角食:3.8~4
山食:3.6前後
(数字が大きいほどふわふわで、数字が小さいほどみっちり)
ベーカーズパーセントと比容積からレシピの調整も出来ますが、
計算が面倒なので粉300gとか多めに作って生地量を食パンに使い
残りの生地は丸パンなどにすると楽だし無駄になりません
型生地比容積についてより詳しくは↓
https://www.ikashiya.com/entry/katakiji-hiyouseki
【材料】
ベーカーズパーセント(合計:194)
・強力粉 100
・砂糖 8
・スキムミルク 3
・塩 2
・インスタントドライイースト 1
・水 72
・バター 8
粉300での分量(1斤目安)
・強力粉 300g
・砂糖 24g
・スキムミルク 9g
・塩 6g
・インスタントドライイースト 3g
・水 216g
・バター 24g
【準備】
・バターを常温においておく
・型に離型油を塗る
【作り方】
1. 【生地作り~1次発酵】バター以外の材料をすべて合わせてグルテン膜が出るまでこね、バターを加えてさらにこねる
2. より薄いグルテン膜が出るまでこね(こね上げ26℃目安)、丸めてボウルに入れてラップをし30℃で60分発酵させて、打ち粉をして台に取り出す
3. 上から押さえてガスを抜いて広げ、上下左右から3つ折り×2で折りたたみボウルに入れてラップをし、30℃で30分発酵させる
4. 【分割~ベンチタイム】生地量の1/3ずつに分割してガスを抜き、きれいな面が外側にし表面を張らせるように丸める
5. かたく絞った濡れ布巾をかけて25分ベンチタイム(生地をゆるめて成形しやすくする/残った生地は同様にして丸パンなどに活用)
6. 【成形~2次発酵】めん棒で長方形にのばしつつガスを抜き(周りの気泡は手で潰す)、上下から1/3折りたたんで生地をくっつける
7. 奥から手前に少し張らせるように巻いてとじる(最初芯を作り、トップを持って下にくっつけるイメージで3回転~3回転半)
8. 離型油を塗った型に端→真ん中の順で入れ、蓋をして35℃で50分を目安に2次発酵(オーブンで発酵させる場合は予熱時間を考慮しはやめに取り出す)
9. 【焼成/180℃に予熱】生地が型のギリギリまで膨らんだら発酵完了、180℃に予熱したオーブンで焼成する
10. 180℃で30分を目安に焼き、焼き上がったら台に2~3回落として蒸気を抜き(腰折れを防ぐため)、すぐに取り出し冷ます
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【動画でよく使ってる調理器具】
フライパン(20cm):https://amzn.to/2QyY1ny
フライパン(24cm):https://amzn.to/2UtNvz5
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片手浅型鍋(18cm):https://amzn.to/2QzGXha
片手浅型鍋(21cm):https://amzn.to/2U7ta3o
片手鍋(16cm):https://amzn.to/2QzCj2x
片手鍋(20cm):https://amzn.to/3bd0lZa
ソースパン:https://amzn.to/2U9keuI
まな板:https://amzn.to/2J1fQHI
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牛刀:https://www.jikko.jp/fs/jikko/54803
ペティ:https://www.jikko.jp/fs/jikko/54800
撮影機材
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録音:https://amzn.to/2U9cGYT
※製品のURLはAmazonアソシエイトのリンクを使用しています
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▼サブチャンネル(料理実験チャンネル)
https://www.youtube.com/channel/UCqIW0OHh8k2np5ZNz3wz8sg
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http://www.ikashiya.com/
▼Twitter
https://twitter.com/sakihirocl
▼Instagram
https://www.instagram.com/sakiyamahiroshi/
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↓using translation software.
[Ingredients]
Bakers percent (total: 194)
・Bread flour 100
・Sugar 8
・Skim Milk 3
・Salt 2
・Instant dry yeast 1
・Water 72
・Butter 8
The amount of the flour 300.
・Bread flour 300 g
・Sugar 24 g
・Skim milk 9g
・Salt 6g
・Instant dry yeast 3g
・Water 216 g
・Butter 24 g
[Preparation]
・Leave the butter at room temperature.
・Spread mold release oil on the mold.
[How to make]
1. [Making the dough ~ primary fermentation] Mix all the ingredients except butter and knead it until the gluten film comes out. Add butter and knead it more.
2. Knead it (knead it up to around 26 °C) until a thinner gluten film comes out. Round it and put it in a bowl. Cover it with a plastic wrap and let it ferment for 60 minutes at 30 °C. Dust it with flour and take it out on a counter top.
3. Press down from the top to release the gas and spread it out. Fold it 3 times from top, bottom, left and right. Put it in a bowl and wrap it then ferment it for 30 minutes at 30 °C.
4. [Divide ~ bench time] Divide it to 1/3 of the amount of the dough then release the gas. Round it so the clean side is on the outside and the surface will stretch.
5. Cover it with a tightly squeezed damp dishcloth and bench it for 25 minutes (loosen the dough to make it easier to shape it/use the rest of the dough in the same way for round bread, etc.).
6. [Shaping ~ Secondary fermentation] Stretch it to a rectangle with a rolling pin and release the gas (crush the air bubbles around it with your hand). Fold it from the top and bottom to 1/3 and stick the dough together.
7. Roll it up and close it so that it is slightly stretched from the back to the front (Make the core first and hold the top and stick it on the bottom. Turn it around 3-3.5 times.).
8. Put it in the mold spread with mold release oil in the order of the edge to the center. Cover the lid and let it undergo secondary fermentation at 35 °C for around 50 minutes (take it out without considering the preheating time if you are fermenting it in the oven).
9. [Bake/Preheat to 180 °C] When the dough rises to the edge of the mold, the fermentation is complete. Bake it in the oven preheated to 180 °C.
10.Bake it at 180 °C for around 30 minutes. When it finishes baking, drop it on a counter 2 ~ 3 times to remove the steam (to prevent it from breaking around the waist). Take it out immediately and let it cool.
considering to 在 Is "considering taking" grammatically correct? - English Stack ... 的推薦與評價
Yes, it's grammatical. Considering is part of the finite present progressive construction is considering. Taking is not a present progressive form, ... ... <看更多>