Thursday, December 15, 2011

TOPIC: TELEVISION EFFECTS ON CHILDREN


Topic sentence: Television can give bad influence to children.
Supporting sentence:
- Children will forget to study or do other things.
- Can cause many diseases such as gain weight.
- Can give bad influence.
- Change the children behavioral.
Concluding sentence:  In conclusion, television is not entirely bad for children. Therefore, understanding the negative effects of it, parents should monitor and limit the amount of time spending on watching television.
Linkers/sequence
Connectors used: can, therefore, moreover, conclusion, also, such as, and.

Paragraph
Television can give bad influence to children. There are so many interesting television programs that it might be difficult for children to turn off the television after turning on it. Children might use all day to watch carton channel and they will forget to study or do another thing. It is very harmful for children if they spend most of the time on television. This can cause many diseases by watching television too much, such us gain weight because not enough do physical activities. Television also can give bad influence to children, for examples when they watch movie canton contains the element of violence, they will follow without think twice. Moreover, this kind of channel can impact to children behavioral. In conclusion, television is not entirely bad for children. Therefore, understanding the negative effects of it, parents should monitor and limit the amount of time spending on watching television.


TOPIC : SMOKING CIGARETTES


Topic sentence:  Smoking cigarettes is very dangerous and can make addictive and disease for us.
Supporting sentence:
Ø  -   Heart disease is the leading cause of death and the leading cause of death among Smokers.
Ø  -   Nicotine is the most addictive substance in tobacco.
Ø  -   Smoking causes damage and constriction of blood vessels, leading to various diseases of blood vessels.
Ø  -   Smoking-related deaths are mainly because of heart diseases, cancers and chronic obstructive pulmonary disease.
Concluding sentence:  smoking cigarettes is a very dangerous for us and don’t try to take cigarettes because it does can make addictive.
Linkers/sequence
Connectors used: such us, also, and, can, conclusion.

Paragraph: Smoking cigarettes is very dangerous and can make addictive and disease for us. The most hazardous substances in cigarettes are tar, which is a carcinogenic substance, nicotine that increases cholesterol levels in the body and carbon monoxide, which decreases the amount of oxygen within the body Smoking decreases the level of oxygen from reaching the tissues, giving rise to different health problems such as strokes, heart attacks or miscarriages. It increases cholesterol levels in the blood, thus increasing the risk of heart attacks. Smoking also causes chronic coughing, shortness of breath, premature aging, recurrent infections and reduced overall fitness.in conclusion smoking cigarettes is a very dangerous for us and don’t try to take cigarettes because it does can make addictive.

Wednesday, November 23, 2011


Simple
Definition: A sentence with only one independent clause (also known as a main clause).
The simple sentence is one of the four basic sentence structures. The other structures are the compound sentence, the complex sentence, and the compound-complex sentence.
Examples:
1) “Of course, I’m eat banana”
2) “Early to rice and early to bed makes a male healthy and wealthy and dead”
3) “I’d rather be a lightning rod than a seismograph.”
4) “Of course, I’ll be superhero man”
5) “I am better than him”


Compound
Definition: A sentence that contains at least two independent clauses.
Compound sentences can be formed in three ways:
(1) Using coordinating conjunctions;
(2) Using the semicolon, either with or without conjunctive adverbs;
(3) On occasion, using the colon.
Examples:
1) My husband was working, so I went shopping.
2) I like chocolate ice cream, but my friend likes strawberry.
3) They wanted to go to Italy, because they wanted to see Venice.
4) I am on a diet yet I really want a cookie.
5) He did not take the money, for it was not the right thing to do.


Complex
Definition: A sentence that contains an independent clause and at least one dependent clause.
"Dependent clauses cannot be sentences on their own. They depend on an independent clause to support them. The independent clause in a complex sentence carries the main meaning, but either clause may come first. When the dependent clause comes first, it is always followed by a comma."
"Complex sentences can offer dramatic development, extending a metaphor, as Melville's Captain Ahab reminds us: 'The path to my fixed purpose is laid on iron rails, on which my soul is grooved to run.'"
Examples:
1) Don’t play under the rain, or you’ll get sick.
2) Although he ate a really big dinner, now he want to eat cake for dessert.
3) Whenever they eat at this restaurant, they order a hamburger and fries.
4) He’ll able to maintain a healthy weight if he keeps exercising.
5) Because the bridge wasn’t properly maintained by the government, if tell down.

Compound Complex
Definition: A sentence with two or more independent clauses and at least one dependent clause.

The compound-complex sentence is one of the four basic sentence structures. The other structures are the simple sentence, the compound sentence, and the complex sentence.
Examples:
1) Although I like to go camping, I heaven’s had the time to go lately, and I haven’t   found anyone to go with.
2) We decided the movie was too violent, but our children, who like to watch scary movie, thought that we were wrong.
3) Although I’m not handsome, I still love him and want to be friend with him.
4) Although the storm was getting stronger, the children stayed outside because they liked to play in the rain.
5) Batter we chose this way, but this way was dangerous, we forced, we don’t have other way.

FAST FOOD RESTAURANT


Topic fast food restaurant

At this time fast food restaurant is are very popular.(topic sentence).There are many key factors to the reasons why popularity of fast food keeps on growing. It is believed that price may be a contributing factor to the increase in popularity of fast food. Fast food restaurants can make a whole meal in just minutes unlike making food at home. The time it takes us to buy and cook food, fast food restaurants can make a large group of people food. People these days are becoming lazier because of the amount of inventions people are making and the way everything is becoming less complicated. The technology fast food providers are coming out with is making them faster and faster which is also increasing the amount of popularity of each restaurant. The time it takes to get our food is a big factor in the growth of that restaurant Fast Food restaurants are located almost everywhere you drive in the United States and more. With fast food restaurants pretty much everywhere, it makes them even more popular. There is a bigger selection of fast food restaurants then there are stores to buy food at. Almost every road we drive on has advertisement of a fast food restaurant on a sign. Even television has many advertisements that grab children’s attention as well as others.(supporting sentences).In conclusion, in our country, fast food restaurant are good than the other country because the different cooking method.( concluding sentences)

THINGS I LIKE TO DO..



THINGS I LIKE TO DO……
MONDAY................ study, chatting and play game
TUESDAY...............chatting ,play game and sleep
WEDNESDAY.........exercise and play sport
THURSDAY............chatting, play game and sleep
FRIDAY..................  prayers and study to cooking
SATURDAY...........  shopping, hang out with friends, play game and chatting
SUNDAY................  meet somebody and friends ,go to cinema and singing

Thursday, May 5, 2011

SABAH 5 STAR HOTEL

Sabah 5 - Star Hotels
 
Hyatt Hotel - Hyatt Regency Kinabalu is located in the heart of the city of Kota Kinabalu facing the South China Sea. This compact capital of the state of Sabah is also the international gateway to East Malaysia. Only 15 minutes from the Kota Kinabalu International Airport, Hyatt Regency Kinabalu sits in the hub of the vibrant business, shopping and entertainment districts of Kinabalu......

 
Shangri-La's Tanjung Aru Resort - This seaside resort is set amidst 25-acres of lush landscape gardens. Shangri-La¡¦s Tanjung Aru Resort is conveniently located 10 minutes away from the City Center, Kota Kinabalu International Airport and five beautiful coral islands......


 
Nexus Resort - The Nexus Resort Karambunai - literally a world unto itself. A secluded forty five acres of tranquil, natural beauty on the Karambunai Peninsular, thirty kilometres east of Kota Kinabalu in Sabah, Malaysia......

 
Shangri-La Rasa Ria Resort - At the point where the jungle meets the sea, overlooking the glorious Dalit Beach, is Shangri-La's Rasa Ria Resort. Surrounded by 400 acres of gardens and with rooms overlooking a stunning vista of white sands and surf, the Rasa Ria Resort is a great setting for a romantic vacation......

 
 
Sutera Harbour Resort - Nestled between the shores of the South China Sea, fronting the tropical islands and the majestic Mount Kinabalu, is the grand expanse of Sutera Harbour Resort. The 384-acre resort provides a spectacular array of activities from its luxurious five-star hotels, championship golf course, marina and recreational facilities, with future development of premier condominiums and bungalows......

 
The Pacific Sutera Hotel - The Pacific Sutera Hotel is strategically located close to the shopping and business district of Kota Kinabalu. Set within the idyllic site of the Sutera Harbour Resort, along the coastline of the South China Sea, all 500 deluxe rooms provide a breathtaking view of either sparking blue waters or the 27-hole championship golf course of the prestigious Sutera Harbour Golf & Country Club......

 

A HISTORY OF MODERN FOOD SERVICE

A HISTORY OF MODERN
FOOD SERVICE
The value of history is that it helps us understand the present and the future. In food
service, knowledge of our professional heritage helps us see why we do things as we
do, how our cooking techniques have been developed and refined, and how we can
continue to develop and innovate in the years ahead.
An important lesson of history is that the way we cook now is the result of the
work done by countless chefs over hundreds of years.Cooking is as much science as it
is art. Cooking techniques are not based on arbitrary rules that some chefs made up
long ago.Rather,they are based on an understanding of how different foods react when
heated in various ways, when combined in various proportions, and so on.The chefs
who have come before us have already done much of this work so we don’t have to.
This doesn’t mean there is no room for innovation and experimentation or that we
should never challenge old ideas. But it does mean a lot of knowledge has been collected
over the years, and we would be smart to take advantage of what has already
been learned. Furthermore, how can we challenge old ideas unless we know what
those old ideas are? Knowledge is the best starting point for innovation.
THE ORIGINS OF
CLASSICAL AND MODERN CUISINE
Quantity cookery has existed for thousands of years, as long as there have been large
groups of people to feed,such as armies.But modern food service is said to have begun
shortly after the middle of the eighteenth century. At this time, food production in
France was controlled by guilds. Caterers, pastry makers, roasters, and pork butchers
held licenses to prepare specific items. An innkeeper,in order to serve a meal to guests,
had to buy the various menu items from those operations that were licensed to provide
them.Guests had little or no choice and simply ate what was available for that meal.
In 1765, a Parisian named Boulanger began advertising on his shop sign that he
served soups, which he called restaurants or restoratives. (Literally, the word means
“fortifying.”) According to the story, one of the dishes he served was sheep’s feet in a
cream sauce.The guild of stew makers challenged him in court,but Boulanger won by
claiming he didn’t stew the feet in the sauce but served them with the sauce. In challenging
the rules of the guilds, Boulanger unwittingly changed the course of food service
history.
The new developments in food service received a great stimulus as a result of the
French Revolution,beginning in 1789.Before this time,the great chefs were employed
in the houses of the French nobility.With the revolution and the end of the monarchy,
many chefs, suddenly out of work, opened restaurants in and around Paris to support
themselves. Furthermore, the revolutionary government abolished the guilds. Restaurants
and inns could serve dinners reflecting the talent and creativity of their own chefs,
rather than being forced to rely on licensed caterers to supply their food. At the start
of the French Revolution,there were about 50 restaurants in Paris.Ten years later there
were about 500.
Another important invention that changed the organization of kitchens in the eighteenth
century was the stove, or potager,which gave cooks a more practical and controllable
heat source than an open fire.Soon commercial kitchens became divided into
three departments: the rotisserie, under the control of the meat chef or rôtisseur, the
oven,under the control of the pastry chef or pâtissier,and the stove,run by the cook or
cuisinier.The meat chef and pastry chef reported to the cuisinier,who was also known
as chef de cuisine,which means “head of the kitchen.”
riod following the French Revolution, Marie-Antoine Carême (1784–1833). As a
young man, Carême learned all the branches of cooking quickly, and he dedicated his
career to refining and organizing culinary techniques.His many books contain the first
systematic account of cooking principles, recipes,and menu making.
At a time when the interesting advances in cooking were happening in restaurants,
Carême worked as a chef to wealthy patrons,kings,and heads of state.He was perhaps
the first real celebrity chef, and he became famous as the creator of elaborate, elegant
display pieces and pastries, the ancestors of our modern wedding cakes, sugar sculptures,
and ice and tallow carvings. But it was Carême’s practical and theoretical work
as an author and an inventor of recipes that was responsible,to a large extent,for bringing
cooking out of the Middle Ages and into the modern period.
Carême emphasized procedure and order. His goal was to create more lightness
and simplicity.The complex cuisine of the aristocracy—called Grande Cuisine—was
still not much different from that of the Middle Ages and was anything but simple and
light. Carême’s efforts were a great step toward modern simplicity.The methods explained
in his books were complex, but his aim was pure results.He added seasonings
and other ingredients not so much to add new flavors but to highlight the flavors of the
main ingredients. His sauces were designed to enhance, not cover up, the food being
sauced. Carême was a thoughtful chef, and, whenever he changed a classic recipe, he
was careful to explain his reasons for doing so.
Beginning with Carême, a style of cooking developed that can truly be called international,
because the same principles are still used by professional cooks around the
world. Older styles of cooking, as well as much of today’s home cooking, are based on
tradition. In other words, a cook makes a dish a certain way because that is how it always
has been done. On the other hand, in Carême’s Grande Cuisine, and in professional
cooking ever since,a cook makes a dish a certain way because the principles and
methods of cooking show it is the best way to get the desired results.For example,for
hundreds of years, cooks boiled meats before roasting them on a rotisserie in front of
the fire. But when chefs began thinking and experimenting rather than just accepting
the tradition of boiling meat before roasting,they realized that either braising the meat
or roasting it from the raw state were better options.