FL 00849 TITLE a Glossary of Agricultural Terms
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What Cake Recipe Is in This Cake Roll?
Passion Fruit Curd Layer Cake This cake is layered with homemade passion fruit curd, super light, fluffy with a creamy rich and fragrant curd…perfect for any occasion. I already make 3 batches of passion fruit curd…and twice this layered cake. The cake just disappears…it is true I share with friends and family, but I can guarantee that the cake will not stay long in the refrigerator. – What is a better way to serve the fragrant passion fruit curd? In between layers of light and fluffy vanilla chiffon cake – Why is this cake so delicious? Imagine a bite of super light cake loaded with fragrant, tangy and slightly sweet passion fruit curd…do I need to say more? If you believe in magic…this cake is magical… – Did I convince you to try this cake? Ingredients: 5 jumbo/large eggs separated 65 g vegetable oil 65 g milk 110 g cake flour, shifted 1 pinch salt 1 ½ teaspoons vanilla extract 85 g sugar 10 g vinegar Homemade Passion Fruit Curd (recipe HERE) Method: Preheat oven at 275oF. Line a 14 x 9 inch (36 cm x 23 cm) jelly pan with parchment paper. In a small bowl, mix cake flour with salt, and set aside. In a medium bowl, stir together egg yolks, milk, oil and vanilla extract. Add the sifted mix of cake flour and salt to the egg yolk mixture. Mix well until smooth and all the flour is well incorporated, resembling a pancake mix batter. In a large bowl of a hand-held mixer or stand mixer whisk the egg white with the vinegar until large bubbles form. -
Geberit's Building Technology and Acoustics Laboratory the Cave Art
Know- how Customer Magazine December 2017 20 years Geberit’s Building Technology and Acoustics Laboratory 15,000 years The cave art of Lascaux document553997946950109986.indd 1 13.12.2017 09:09:53 Know-how runs through everything we do. Publisher Geberit Southern Africa (Pty.) Ltd. 6 Meadowview Lane Meadowview Business Estate Longmeadow, Linbro Park ZA-Johannesburg Phone +27 11 444 50 70 Fax +27 11 656 34 55 [email protected] → www.geberit.co.za Number of copies Issued: quarterly. The reproduction of individual articles, in part or in full, is subject to approval from the editorial staff. Photos Ben Huggler (cover picture, page 16, back page) Sergio Grazia (pages 22–23) Michael Suter (pages 10–13) Tribecraft (pages 14–15, 17) On the cover Vibrometric sensors are positioned in order to analyse sound transmissions. 2 document8739697254805857473.indd 2 13.12.2017 09:09:46 Contents A company on the move Ten years Geberit Southern Africa 18 Long-lasting pleasure Products & solutions 14 News/Agenda 5 Building Technology and Acoustics Laboratory 6 Mapress Carbon Steel 10 Online bathroom planner 13 Reference object 22 Diese Schwitzwasser-Isolation wirkt sich überall vor- 26-28 dB (A) leise, nach DIN 52218. teilhaft aus, jedoch besonders in Gegenden mit kaltem GEBERIT* Wasser oder mit hoher Luftfeuchtigkeit, bei stark gebert + cie frequentierten Klosettanlagen sowie in innenliegenden Armaturen-und Apparatefabrik WC-Räumen. Zudem trägt sie dazu bei, daß der bekannt JJJj^j§^omT" am Zürichsee leise GEBERIT-Spülkasten noch leiser wurde, genau: Telex75625 Once upon a time <-:.: Diese Schwitzwasser-Isolation wirkt sich überall vor- 26-28 dB (A) leise, nach DIN 52218. -
Bakery Packet
Bakery Packet Linn Benton Culinary Arts B A K E R Y Each student must be able to show competence in the following areas in order to successfully complete this course of instruction. Understand and Demonstrate: 1. The different mixing methods of breads and rolls, cakes and cookies, short dough’s. 2. Rolled-in doughs (Danish, Puff Pastry, Croissant, ect.) 3. Custard cookery (Creme Brulee, Pastry Cream, ect.) 4. Pate a choux (Cream puffs, Eclairs) 5. Basic cake decorating techniques Each student will rotate during the term to each of the following stations: 1. Bread 2. Laminated Pastry Doughs 3. Cakes 4. Short dough/Gluten Free Dietary Needs 5. Custards 6. Rounds The amount of total time in each station will vary by the number of weeks per term. On average, 1 to 1 ½ weeks per station each term. Students must execute the daily production in an efficient manner making sure to have bread and desserts ready for lunch service, 11:00 a.m. Santiam Restaurant; and 10:30 to Cafeteria. Students are responsible for cleaning the Bakery on a daily basis. They are also responsible for minimizing waste by finding uses for leftovers and products found in the walk-in and reach-in. BAKERY CLEAN-UP Will be expected to go through daily cleaning requirements to ensure quality of our establishment and sanitary conditions of the bakery. ROUNDS STATION The student in this station will be required to perform the following duties: 1. Inventory products, ingredients and already prepared desserts available for that day’s service. 2. Draft that day’s menu under the supervision of the lab instructor and post that day’s production schedule as well as the remainder of the labs during the week. -
Carte D'or Desserts
Recipe inspiration booklet CARTE D’OR DESSERTS Dear chef Preparing a range of eye-catching & memorable desserts consistently within any kitchen can be a challenge. Carte D’Or is proud to introduce its great tasting dessert range that has been specially crafted by our chefs with creativity and versatility in mind. In this recipe guide there are desserts for every occasion to help inspire your own dessert creations. Our heritage stretches back to 1978 in a specialist dessert restaurant in Paris, where the first Carte D’Or dessert was formed. This professional heritage is still alive today. Our new range has been exclusively created for chefs to allow you to expand your creations and feel confident from preparation to presentation and service. Kind regards, Alex Hall, Executive Chef Heritage Consistency Founded in Paris exclusively Always the same great for chefs in 1978 taste in only 3-4 steps Application Versatility Great for piping, shaping, A wide range lets you create moulding & cutting endless dessert options 3 Expand your options, not your workload Index Panna Cotta Mango Mousse p.7 White Chocolate Panna Cotta with Dark Chocolate Mousse & p.37 Mango Mousse with Passion Fruit Curd Spiced Sour Cherries p.38 Lamington Cake with Mango Mousse p.9 Buttermilk Panna Cotta with Poached Summer Fruits p.41 Roasted Pineapple & Mango Mousse with Lime & Rum Syrup p.11 Raspberry Panna Cotta with Granola p.43 Mango & Vanilla Rice Pudding with Roasted Apricots p.13 Chocolate & Earl Grey Panna Cotta p.45 Mango & Cardamom Shrikhand p.15 Vanilla Cheesecake -
Tennessee Archaeology 2(2) Fall 2006
TTEENNNNEESSSSEEEE AARRCCHHAAEEOOLLOOGGYY Volume 2 Fall 2006 Number 2 EDITORIAL COORDINATORS Michael C. Moore TTEENNNNEESSSSEEEE AARRCCHHAAEEOOLLOOGGYY Tennessee Division of Archaeology Kevin E. Smith Middle Tennessee State University VOLUME 2 Fall 2006 NUMBER 2 EDITORIAL ADVISORY COMMITTEE David Anderson 62 EDITORS CORNER University of T ennessee ARTICLES Patrick Cummins Alliance for Native American Indian Rights 63 The Archaeology of Linville Cave (40SL24), Boyce Driskell Sullivan County, Tennessee University of T ennessee JAY D. FRANKLIN AND S.D. DEAN Jay Franklin 83 Archaeological Investigations on Ropers East Tennessee State University Knob: A Fortified Civil War Site in Williamson County, Tennessee Patrick Garrow BENJAMIN C. NANCE Dandridge, Tennessee Zada Law 107 Deep Testing Methods in Alluvial Ashland City, Tennessee Environments: Coring vs. Trenching on the Nolichucky River Larry McKee SARAH C. SHERWOOD AND JAMES J. KOCIS TRC, Inc. Tanya Peres RESEARCH REPORTS Middle Tennessee State University 120 A Preliminary Analysis of Clovis through Sarah Sherwood Early Archaic Components at the Widemeier University of Tennessee Site (40DV9), Davidson County, Tennessee Samuel D. Smith JOHN BROSTER, MARK NORTON, BOBBY HULAN, Tennessee Division of Archaeology AND ELLIS DURHAM Guy Weaver Weaver and Associates LLC Tennessee Archaeology is published semi-annually in electronic print format by the Tennessee Council for Professional Archaeology. Correspondence about manuscripts for the journal should be addressed to Michael C. Moore, Tennessee Division of Archaeology, Cole Building #3, 1216 Foster Avenue, Nashville TN 37210. The Tennessee Council for Professional Archaeology disclaims responsibility for statements, whether fact or of opinion, made by contributors. On the Cover: Ceramics from Linville Cave, Courtesy, Jay Franklin and S.D. -
Surrogate Surfaces: a Contextual Interpretive Approach to the Rock Art of Uganda
SURROGATE SURFACES: A CONTEXTUAL INTERPRETIVE APPROACH TO THE ROCK ART OF UGANDA by Catherine Namono The Rock Art Research Institute Department of Archaeology School of Geography, Archaeology & Environmental Studies University of the Witwatersrand A thesis submitted to the Graduate School of Humanities, University of the Witwatersrand, Johannesburg, South Africa for the Degree of Doctor of Philosophy March 2010 i ii Declaration I declare that this is my own unaided work. It is submitted for the degree of Doctor of Philosophy in the University of the Witwatersrand, Johannesburg. It has not been submitted before for any other degree or examination in any other university. Signed:……………………………….. Catherine Namono 5th March 2010 iii Dedication To the memory of my beloved mother, Joyce Lucy Epaku Wambwa To my beloved father and friend, Engineer Martin Wangutusi Wambwa To my twin, Phillip Mukhwana Wambwa and Dear sisters and brothers, nieces and nephews iv Acknowledgements There are so many things to be thankful for and so many people to give gratitude to that I will not forget them, but only mention a few. First and foremost, I am grateful to my mentor and supervisor, Associate Professor Benjamin Smith who has had an immense impact on my academic evolution, for guidance on previous drafts and for the insightful discussions that helped direct this study. Smith‘s previous intellectual contribution has been one of the corner stones around which this thesis was built. I extend deep gratitude to Professor David Lewis-Williams for his constant encouragement, the many discussions and comments on parts of this study. His invaluable contribution helped ideas to ferment. -
Bitasion Les Habitations-Plantations Constituent Le Creuset Historique Et Symbolique Où Fut Fondu L’Alliage Original Que Sont Les Cultures Antillaises
Kelly & Bérard Ouvrage dirigé par Bitasion Les habitations-plantations constituent le creuset historique et symbolique où fut fondu l’alliage original que sont les cultures antillaises. Elles sont le berceau des sociétés créoles contemporaines qui y ont puisé tant leur forte parenté que leur Bitasion - Archéologie des habitations-plantations des Petites Antilles diversité. Leur étude a été précocement le terrain de prédilection des historiens. Les archéologues antillanistes se consacraient alors plus volontiers à l’étude des sociétés précolombiennes. Ainsi, en dehors des travaux pionniers de J. Handler et F. Lange à la Barbade, c’est surtout depuis la fin des années 1980 qu’un véritable développement de l’archéologie des habitations-plantations antillaises a pu être observé. Les questions pouvant être traitées par l’archéologie des habitations-plantations sont extrêmement riches et multiples et ne sauraient être épuisées par la publication d’un unique ouvrage. Les différents chapitres qui composent ce livre dirigé par K. Kelly et B. Bérard n’ont pas vocation à tendre à l’exhaustivité. Ils nous semblent, par contre, être représentatifs, par la variété des questions abordée et la diversité des angles d’approche, de la dynamique actuelle de ce champ de la recherche. Cette diversité est évidemment liée à celle des espaces concernés: les habitations-plantations de cinq îles des Petites Antilles : Antigua, la Guadeloupe, la Dominique, la Martinique et la Barbade sont ici étudiées. Elle est aussi, au sein d’un même espace, due à la cohabitation de différentes pratiques universitaires. Nous espérons que cet ouvrage, tout en diffusant une information jusqu’à présent trop dispersée, sera le point de départ de nouveaux travaux. -
Walnut Coffee and Chocolate Cake Honey Cake Amandina Salted
Salted caramel tart Our Great Taste Award winning tart is encased in a sweet pastry with soft, glossy caramel. Sprinkled with sea salt, our Belgian chocolate ganache is blended with honey, finished with our caramalised walnut brittle for an extra crunch! Gluten Free Brownie Our gluten free, triple chocolate brownie is the perfect dessert for any chocolate lover. We combine melted white, milk and dark Belgian chocolate… and just because we can, we add more chocolate chips for an extra kick! It has a rich texture, and tastes divine if you serve it heated up with ice cream. Passion Fruit Meringue Tart Our award winning tart comes with a layer of passion fruit curd, and is made with Italian meringue that has a crisp outer texture to instantly melt in your mouth. Topped with fresh passion fruit, the base has been baked especially to create a crunch. Walnut coffee and chocolate cake Our gluten free cake, this sponge is made with toasted walnuts and ground almonds, combined with a soft meringue between the layers. The nutty flavours are filled with a delectable chocolate and coffee mousse, and topped with caramelised walnut brittle. Honey cake This delicately soft cake is pure indulgence. Filled with delicious honey, cinnamon and nutmeg, it is impressively hand assembled into seven layers. The cream is infused with lime and lemon, perfectly balancing the sweetness, down to an art. Amandina A special cake from our childhood in Romania, this is pure heaven for chocolate lovers. The rich chocolate sponge is soaked with rum syrup, creating a flavour that keeps you going back for more. -
7.0 Cistern Design
7.0 Cistern Design 7.1 Overview of Practice Cisterns, or rainwater harvesting systems, are used to capture runoff, primarily from roof tops. Sometimes runoff from pavement is also temporarily held in cisterns. A cistern is simply a tank that stores runoff and range in size from 50 gallons (commonly referred to as rain barrels) to thousands of gallons. Cisterns can be employed above or below ground, with the former type of cistern typically being cheaper to purchase and install. Above ground cisterns will be the focus of this document. These systems vary in size, color, and shape. Preference shall be given to dark colored, non- translucent or covered cisterns as this limits the ability of light to penetrate the tank and cause algal growth. Figures 7.1, 7.2, and 7.3 show examples of cisterns installed in various locations in North Carolina. Figure 7.1 3,000-gallon cistern installation in Greenville, N.C. 47 Figure 7.2 5,600-gallon cistern in Kinston, N.C. Figure 7.3 300-gallon cistern in Greenville, N.C. Screening overflow outlet pipes are recommended to help to reduce insect and rodent access. The cistern is part of a larger system consisting of gutters and inflow piping, outlet piping, and often a pump (Figure 7.5). Rainwater captured in cisterns is used, or harvested, for uses such as irrigation, toilet flushing, vehicle washing, and clothes washing. Irrigation and car washing are expected to be the primary use for stormwater collected in backyard cisterns. These uses are non-potable (non- drinkable) only. -
Brittany & Its Byways by Fanny Bury Palliser
The Project Gutenberg EBook of Brittany & Its Byways by Fanny Bury Palliser This eBook is for the use of anyone anywhere at no cost and with almost no restrictions whatsoever. You may copy it, give it away or re-use it under the terms of the Project Gutenberg License included with this eBook or online at http://www.guten- berg.org/license Title: Brittany & Its Byways Author: Fanny Bury Palliser Release Date: November 9, 2007 [Ebook 22700] Language: English ***START OF THE PROJECT GUTENBERG EBOOK BRITTANY & ITS BYWAYS*** Brittany & Its Byways by Fanny Bury Palliser Edition 02 , (November 9, 2007) [I] BRITTANY & ITS BYWAYS SOME ACCOUNT OF ITS INHABITANTS AND ITS ANTIQUITIES; DURING A RESIDENCE IN THAT COUNTRY. BY MRS. BURY PALLISER WITH NUMEROUS ILLUSTRATIONS London 1869 Contents Contents. 1 List of Illustrations. 7 Britanny and Its Byways. 11 Some Useful Dates in the History of Brittany. 239 Chronological Table of the Dukes of Brittany. 241 Index. 243 Transcribers' Notes . 255 [III] Contents. CHERBOURG—Mont du Roule—Visit of Queen Victoria—Har- bour, 1—Breakwater—Dock-Yard, 2—Chantereyne—Hôpi- tal de la Marine, 3—Castle—Statue of Napoleon I.—Li- brary—Church of La Trinité, 4—Environs—Octeville, 5—Lace- school of the Sœurs de la Providence, 11. QUERQUEVILLE—Church of St. Germain, 5—Château of the Comte de Tocqueville, 6. TOURLAVILLE—Château, 7—Crêpes, 11. MARTINVAST—Château, 12. BRICQUEBEC—Castle—History, 12—Valognes, 14. ST.SAUVEUR-le-Vicomte—Demesne—History, 15—Cas- tle—Convent—Abbey, 16. PÉRI- ERS, 17—La Haye-du-Puits, 17—Abbey of Lessay—Mode of Washing—Inn-signs, 18—Church, 19. -
Season 16 Episode 1613 Joanne Chang Cocktail Harvest Moon
Season 16 Episode 1613 Joanne Chang Cocktail Harvest Moon Serves 1 ¾ ounces Nikka coffee ¾ ounces lemon juice ¾ ounces Averna ¾ ounces honey syrup ¾ ounces cinnamon syrup 1 egg white Method: Add ingredients to the cocktail shaker and dry shake. Add ice and shake until shaker is cold to the touch. Double strain into a coupe glass with no ice. Joanne Chang Recipe Passion Fruit and Raspberry Pavlova Serves 4-6 Eat Well with Ming: Passion fruit is high in vitamin C, which has been found to help decrease blood pressure! Allergy Free Note: gluten free, tree nut free, peanut free, shellfish free, fish free ¾ cup (180 grams) egg whites (about 6 large) 1 ¼ cup (250 grams) sugar 2 tablespoons cornstarch, sifted 1/8 teaspoon kosher salt 1 teaspoon vanilla extract 1 cup (240 grams) heavy cream 2 teaspoons confectioner’s sugar Passion Fruit Curd (recipe below) 2 pints fresh raspberries 1. Preheat the oven to 175F and place a rack in the center of the oven. Line a baking sheet with parchment paper and set aside. 2. Using a stand mixer fitted with a whisk attachment (or handheld mixer) beat the egg whites on medium speed for about a minute. The whites will start to froth and turn into bubbles and eventually the yellowy viscous part will disappear. Keep whipping until you can see the tines of the whip leaving a slight trail in the whites. 3. On medium speed, slowly add sugar in 6 to 8 equal additions, mixing for about 20 seconds after each addition. It should take about 3 minutes to add all of the sugar. -
The Pagan Religions of the Ancient British Isles
www.RodnoVery.ru www.RodnoVery.ru The Pagan Religions of the Ancient British Isles www.RodnoVery.ru Callanish Stone Circle Reproduced by kind permission of Fay Godwin www.RodnoVery.ru The Pagan Religions of the Ancient British Isles Their Nature and Legacy RONALD HUTTON BLACKWELL Oxford UK & Cambridge USA www.RodnoVery.ru Copyright © R. B. Hutton, 1991, 1993 First published 1991 First published in paperback 1993 Reprinted 1995, 1996, 1997, 1998 Blackwell Publishers Ltd 108 Cowley Road Oxford 0X4 1JF, UK Blackwell Publishers Inc. 350 Main Street Maiden, Massachusetts 02148, USA All rights reserved. Except for the quotation of short passages for the purposes of criticism and review, no part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the publisher. Except in the United States of America, this book is sold subject to the condition that it shall not, by way of trade or otherwise, be lent, re-sold, hired out, or otherwise circulated without the publisher's prior consent in any form of binding or cover other than that in which it is published and without a similar condition including this condition being imposed on the subsequent purchaser. British Library Cataloguing in Publication Data A CIP catalogue record for this book is available from the British Library Library of Congress Cataloging in Publication Data Hutton, Ronald The pagan religions of the ancient British Isles: their nature and legacy / Ronald Hutton p. cm. ISBN 0-631-18946-7 (pbk) 1.