Benyn dorrek.
A pregnant woman.
Benenes notyes
Notable women
Benyn yw tevesiges benow.
A woman is a female human adult.
An ger "benyn"[1] (liesplek: benenes) yw usys rag kewsel a-dro dhe reydh.
People use the word "woman"[1] (one woman, two or more women) to talk about biological sex.
Treweythyow, an term "benyn" yw usys yn despit dhe bloodh, rag ensampel yn lavarennow avel "gwiryow benyn", rag batalyas orth daldraow kowethasek.
Sometimes, the term woman is used regardless of age, as in phrases such as "Women's rights", to fight social issues such as misogyny.
System reydhel tevesiges
Human female reproductive anatomy
Herwydh usadow, yma brys gans benyn.
A woman usually has a uterus or womb.
Baban a dhispleg yn an brys pan usi an benyn yw torrek.
A baby develops in the uterus, a sexual organ exclusive to females.
Kyn benenes re waynyas lies gwiryow ha frankedhow yn meur a'n bys displegys, yn arbennik ers dalleth an 20ves kansbledhen, benenes a brev disfaverans hag arvedhyans dres oll an bys.
While women have gained many more rights and freedoms in most of the developed world, especially since the beginning of the 20th century, women still face discrimination and harassment worldwide.
Yn kansbledhynnyow kyns, yn meur a'n bys nyns eus gwiryow dhe benenes, an gwir ragleva komprehendys. Ynwedh, benenes a veu dyghtys gans anvri.
In earlier centuries, women in most of the world did not have rights, including the right to vote, and were treated with even less respect than today.
Arwodh an dhuwes Gwener yw usys rag benenes.
The symbol for the goddess Venus is used for women.
Delyow te a seg yn hanaf chinek.
Tea leaves steeping in a Chinese gaiwan.
Te yw diwes an pyth yw meurgerys dres oll an bys.
Tea is a drink that is popular all over the world.
Te yw gwrys rag segi delyow po bleujennow seghys an les Camellia sinensis yn dowr pooth.
It is made by soaking the dried leaves or flowers of the plant Camellia sinensis in hot water.
Yn fenowgh, te a yll kavos losowys aral, spisys po saweryow froeth ynno, avel lymmaval.
Tea can have other herbs, spices, or fruit flavours in it, like lemon. All teas are made from the Camellia sinensis plant.[1]
Braga
Brewing
Res yw dhywgh segi te glas rag 2–3 mynysen yn dowr 80-85 °C (176-185 °F).
Green tea must steep for 2–3 minutes in water at 175 °F (79 °C).
Res yw dhywgh segi te du rag 3–5 mynysen yn dowr bryjyon.
Black tea must steep for 3–5 minutes in boiling water.
Treweythyow, an ger "te" yw usys rag diwosow aral an pyth a veu gwrys rag segi froeth po losowys yn dowr pooth, avel "te rooibos" po "te kamomil".
Sometimes the word "tea" is used for other drinks that have been made by soaking fruit or herbs in hot water, like "rosehip tea" or "camomile tea".
Hem yw henwys "te losowek".
These are called "herbal teas".
Rywyow te
Types of tea
Eus dew ryw chyf a de: te du ha te glas.
There are two main types of tea: black tea and green tea.
Rag gul te du, gweythoryon a gemmer an delyow hag y lesa war estyll le may hallos an delyow seghi.
To make black tea, workers take the leaves and spread them out on shelves where they can dry. Next they are rolled and broken into pieces and put into a room where they absorb oxygen.
Nessa, i a veu rolys ha drelys.
Chemical reactions change the taste and style of the tea.
A-wosa, i a veu gorrys yn stevel le may sugnons oksigen.
Finally the leaves are dried with hot air until they turn brown or black.
Dasoberyansow kymyk a janj sawor ha gis an te.
Most black tea comes from Sri Lanka, Indonesia and eastern Africa.
Gordhiwedh, an delyow yw seghys gans ayr pooth bys dhe treylya gorm po du. Meur a de du a dheu a Shri Lanka, Indonesi ha Africa est.
When black tea leaves are brewed in boiling water, the tea made from them looks deep dark red, so another name used for black tea, especially in China, is red tea.
Te glas yw gwrys gans gorra delyow kro yn ethenell an pyth gwith an delyow glas.
Green tea is made by putting freshly picked leaves into a steamer. This keeps them green.
Ytho, an delyow yw skwattys ha seghys yn fornow.
Then they are crushed and dried in ovens.
Eynda yw an brassa gwrier hag an brassa devnydhyer a de glas.
India is the biggest maker and user of green tea.[2]
Te yw tevys dres oll yn China, Eynda, Pakistan, Shri Lanka, Taywan, Nihon, Nepal, Ostrali, Arghantina ha Kenya.
Tea is mainly grown in China, India, Pakistan, Sri Lanka, Taiwan, Japan, Nepal, Australia, Argentina and Kenya.
Keus
cheese
Keus yw leth yn furv solys ha dybradow.
Cheese is milk made into a solid form that is edible.
Eus lies rywyow keus, rag ensampel cheddar, swiss, ha provolone.
There are many types of cheese, such as cheddar, Swiss, and provolone.
Lies tra a janj an furv, gwiasedh ha sawor keus.
Many things affect the form, texture, color and flavor of a cheese.
Hemm a gomprehend: an leth (bugh po gaver); mar fos an leth yw pasteurys; an myns a vlonek, bakteria ha kosk y'n keus; fatel wrug gul an keus, pygemmys blonek yw y'n keus; ha oos an keus.
These include the milk (cow or goat), if the milk has been pasteurized, the amount of butterfat, bacteria and mold in the cheese, how the cheese is made, how much fat is in the cheese, and how old the cheese is.
Eus ynwedh There are also man-made foods that some people use instead of cheese.
There are also man-made foods that some people use instead of cheese.
Rywyow dyffrans a geus a gomprehend:
Different types of cheese include:
Keus dehen Keus argerdhys Keus glas Keus swiss Mozzarella Keus Parmesan Keus Limburger Brie Gouda Cheddar Edam Wensleydale Keus leth gaver Keus emmental
Cream cheese Processed cheese Blue cheese Swiss cheese Mozzarella Parmesan cheese Limburger cheese Brie Gouda Cheddar Edam Wensleydale Goat's milk cheese Emmental cheese Marble cheese
Rag nebes keusyow, an leth yw kowlys gans keworra trenkennow avel aysel po sugen lymmaval.
For some cheeses, the milk is curdled by adding acids such as vinegar or lemon juice.
Meur a geusyow yw trenkhes gans bakteria.
Most cheeses are acidified by bacteria.
An bakteria ma a dreyl sugraow leth dhe trenken laktik.
This bacteria turns milk sugars into lactic acid.
Godroth yw usys rag gorfenna an kowlyans.
Rennet is then used to finish the curdling.
Dewisyow losowek rag godroth a yll bos usys ynwedh.
Vegetarian alternatives to rennet can also be used.
Meur a hemma yw gwrys rag adhvesi fong henwys Mucor miehei.
Most of these are made by fermentation of a fungus called Mucor miehei.
Dewisyow aral a dhevnydh eghen an teylu askall Cynara.
Other alternatives use species of the Cynara thistle family.[1]
An dalleth keus
The origin of cheese
Pobel a veu gul keus ers kyns skrifans.
People have been making cheese since before history was written down.
Ny wodhon pan o an kynsa keus.
It is not known when cheese was first made.
Keus a veu dybrys gans an pobel Sumerian yn 4000 KOK a-dhedro.
It is known that cheese was eaten by the Sumerians in about 4000 BC.[2]