TUGAS SOFTSKILL BAHASA INGGRIS BISNIS 2 (MY OPINION)

1. MY OPINION FOR THE TWO CANDIDATES

My opinion about the presidential candidate and vice presidential candidate prabowo one sort number – hatta, judging from the way the leadership of prabowo has advantages in assertiveness this is because he has a great military base this on balance by hatta rajasa has advantages in terms of the economy as it is known, he is a former Minister of economy coordinator

As for my opinion to pair number sort 2 i.e. jokowi – JK, I think jokowi has a good performance as a leader or leaders, can be seen from a quick performance in tackling existing problems and it is in balance by Jusuf Kalla who have peace in taking decisions and he also has the experience to be Vice President from 2004-2009.

2. MY GOALS AFTER GRADUATING FROM GUNADARMA UNIVERSITY

My biggest goal after graduating from College this remarkable is actually able to be Governor of bank Indonesia, arguably being the main Director of the central bank in Indonesia. A bank that became the center of rotation of the rupiah in Indonesia.

To achieve the main objective after graduating and getting a degree in economics the first step I would do is to become an auditor in a tax accountant or bank in Indonesia. I want to become a senior auditor who has plenty of experience before becoming Governor of the bank Indonesia.

Next steps while working to become an auditor I want to pursue a graduate education even to doctoral level in gunadarma University campus utilizing the Assistant scholarships can be given on this campus. Then after becoming a senior auditor, at my age that to 27 I will apply for a devotion of heart that has been assigned by God Almighty.

3. OPINION OF MY ENGLISH SKILLS

My opinion about my English skills, actually my English ability is not too good. When the actual pronunciation of the sentence to be honest in my English is not very good at all.

I myself have been learning English for 9 years of primary school to high school, so far I feel there is an increase in English-language.

In understanding my English pronunciation is quite understand but still having the kesulitas in answering the question in utter in English. So still have to exercise longer in many English pronunciations that I did to achieve a good and correct pronunciation in the working world.

TUGAS SOFTSKILL BAHASA INGGRIS BISNIS (EVEN DAN ODD)

Even

1.     There are a lot of books in the library

2.    A group of students is discussing the homeworks

3.    Either the president of Iran or the president of Turkey is attending the meeting

4    Neither they nor my sons never do the school task

5.    Not only my mother, but also my father has been in London

Odd

1.     Either car or motorcycles need the regular services.

2.    There are some computers sold in Mangga Dua.

3.    My mother said that she will has a handgift  from my father.

4.    The majority of teachers are going to go to Bogor.

5.    The broken windows in my room need to be repaired

TUGAS SOFTSKILL BAHASA INGGRIS BISNIS (INDONESIAN FOOD)

1.      Ketoprak

Ketoprak Jakarta consists of lontong (rice steamed in a banana leaf), tofu, sliced cabbage, mihun (thin rice noodles), sprouts, chips and a sauce made from ground peanut and palm sugar made into a thick paste, mixed with chilli, salt, garlic and also sweet soybean ketchup. It is sold in individual portions from small stalls or carts along the street. Customers may request that the dish be mild, medium or spicy. The price is about IDR 5.000 to 10.000 according to ingredients included.^[1]

Ketoprak is a typical street-food/dish. It was originally popular around the Jakarta area but has spread throughout Java. It is nearly similar to Lotek and Karedok from West Java, Gado-gado from Jakarta and also Pecel from Central Java, although the ingredients in the peanut sauces are different. Gado-gado and Karedok use only brown sugar for sweetening, but sweet soy sauce is used for additional sweetener in ketoprak, and garlic is added. The seller prepares the ingredients at home and mixes them in front of the customers as they place their orders.

2.      Bakso

Bakso or baso is Indonesian meatball or meat paste made from beef surimi and is similar in texture to the Chinese beef ball,fish ball, or pork ball.^[1] Bakso is commonly made from beef with a small quantity of tapioca flour, however bakso can also be made from other ingredients, such as chicken, fish, or shrimp. Bakso are usually served in a bowl of beef broth, with yellownoodles, bihun (rice vermicelli), salted vegetables, tofu, egg (wrapped within bakso), Chinese green cabbage, bean sprout,siomay or steamed meat dumpling, and crisp wonton, sprinkled with fried shallots and celery. Bakso can be found all across Indonesia; from the traveling cart street vendors to restaurants. Today various types of ready to cook bakso also available asfrozen food commonly sold in supermarkets in Indonesia. Slices of bakso often used and mixed as compliments in mi goreng,nasi goreng, or cap cai recipes.

Unlike other meatball recipes, bakso has a consistent firm, dense, homogeneous texture due to the polymerization of myosin in the beef surimi.

3.      Satay

Satay of seasoned, skewered and grilled meat, served with a sauce.^[1] Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu; the more authentic version uses skewers from the midrib of the coconut palm frond, although bamboo skewers are often used. These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings.

Satay originated in Java, Indonesia.^[2] It is available almost anywhere in Indonesia, where it has become a national dish.^[3] It is also popular in many other Southeast Asian countries, including Malaysia, Singapore, Brunei, the Philippines, and Thailand, as well as in Suriname and the Netherlands, as Indonesia and Suriname are former Dutch colonies.

Satay is a very popular delicacy in Indonesia; the country's diverse ethnic groups' culinary arts (see Indonesian cuisine) have produced a wide variety of satays. In Indonesia, satay can be obtained from a travelling satay vendor, from a street-side tent-restaurant, in an upper-class restaurant, or during traditional celebration feasts. In Malaysia, satay is a popular dish—especially during celebrations—and can be found throughout the country.

4.      Pempek

Pempek, mpek-mpek or empek-empek is a savoury fishcake delicacy from Palembang,^[1] Indonesia, made of fish andtapioca. Pempek is served with yellow noodles and a dark, rich sweet and sour sauce called kuah cuka or kuah cuko (lit.vinegar sauce).

Origin

Pempek is the best-known of Palembang's dishes.^[2] Its origin is undoubtly Palembang, however the history behind the creation of this savoury dish is unclear. According to local tradition, around the 16th century there was an old Chinese immigrant who lived near the Musi river. He noticed an abundance of fish caught by the local fishermen. In the Sumatran tropical climate, before the invention of refrigeration technology, most of these unsold leftover fish decayed and were wasted. The indigenous people, however had limited knowledge and techniques for processing fish. During that period, most of the indigenous people simply grilled, fried or boiled their fish instead of adding other ingredients to make new dishes. The old Chinese man mixed in some tapioca and other spices, which he then sold around the village on his cart. The people referred to this old man as 'pek-apek, where apek is a Chinese slang word to call an old man. The food is known today as empek-empek or pempek.

Another theory suggests that pempek was a Palembang adaptation of Southern Chinese ngo hiang or kekkian (fish slice) as asurimi (魚漿, yújiāng) based food. But instead of being served in soup or plainly fried, pempek is notable for its spicy palm sugar-vinegar based sauce.

5.      Sayur asem

Sayur asem or sayur asam is a popular Indonesian tamarind dish. Common ingredients are peanuts, young jackfruit, melinjo,bilimbi, chayote, long beans, all cooked in tamarind-based soups and sometimes enriched with beef stock. Quite often, the recipe also includes corn.

The origin of the dish can be traced to Sundanese people of West Java, Banten and Jakarta region. It is well-known belongs within Sundanese cuisine and Betawi daily diet. Several variations exist including sayur asem Jakarta (a version from the Betawi people of Jakarta), sayur asem kangkung (a version which includes water spinach), sayur asem ikan asin (includes salted fish, usually snakehead murrel), and sayur asem kacang merah (consists of red beans and green beans in tamarind and beef stock). The Karo version of sayur asem is made using torch ginger buds and, more importantly, the sour-tasting seed pods.

The sweet and sour flavour of this dish is considered refreshing and very compatible with fried or grilled dishes, including fishand lalapan, a kind of vegetable salad usually raw but can also be cooked, and is usually eaten with sambal terasi.