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Autumn Conference Proceedings 2015 British Society of Baking
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The British Isles
The British Isles Historic Society Heritage, History, Traditions & Customs OUR BRITISH ISLES HERITAGE houses the countries of England, Scotland and Wales within its shores. The British Isles The British Isles is the name of a group of islands situated off the north western corner of mainland Europe. It is made up of Great Britain, Ireland, The Isle of Man, The Isles of Sicily, The Channel Islands (including Guernsey, Jersey, Sark Dear Readers: and Alderney), as well as over 6,000 other smaller I know some of the articles in this Issue may islands. England just like Wales (Capital - Cardiff) and seem like common sense and I am researching facts Scotland (Capital - Edinburgh), North Ireland (Capital known by everyone already. But this newsletter has - Belfast) England is commonly referred to as a a wider distribution than just Ex-Pats. country, but it is not a sovereign state. It is the largest country within the United Kingdom both by Many believe Britain or Great Britain to be all landmass and population, has taken a role in the the islands in the British Isles. When we held the two creation of the UK, and its capital London is also the Heritage Festivals we could not call it a British capital of the UK. Festival because it included, England, Scotland, Ireland, Wales, Cornwall and the Isle of Man. The Republic of Ireland (EIRE) Republic of What is the Difference between Britain and the Ireland is part of the British Isles, its people are not United Kingdom? British, they are distinctly Irish. It’s capital is Dublin. -
BBC Voices Recordings: Nottingham [Meadows]
BBC VOICES RECORDINGS http://sounds.bl.uk Title: Nottingham Shelfmark: C1190/26/05 Recording date: 17.11.2004 Speakers: Amelia, b. 1963; Nottingham; female (father b. St Kitts; mother b. St Kitts) Lauren, b. 1989; Nottingham; female; school student Rosalind, b. 1964; Nottingham; female (father b. St Kitts; mother b. St Kitts) Valerie, b. 1965; Nottingham; female (father b. St Kitts; mother b. St Kitts) Amelia, Rosalind and Valerie are sisters whose parents came to the UK from St Kitts in the 1950s; Lauren is their niece. ELICITED LEXIS ○ see English Dialect Dictionary (1898-1905) ▲see Dictionary of Jamaican English (1980) ● see Dictionary of Caribbean English Usage (1996) ♠ see Dictionary of the English/Creole of Trinidad & Tobago (2009) ▼ see Ey Up Mi Duck! Dialect of Derbyshire and the East Midlands (2000) ∆ see New Partridge Dictionary of Slang and Unconventional English (2006) ◊ see Green’s Dictionary of Slang (2010) ♦ see Urban Dictionary (online) ⌂ no previous source (with this sense) identified pleased (not discussed) tired (not discussed) unwell sick; “me na feel too good”1 (used by mother/older black speakers) hot (not discussed) cold (not discussed) annoyed (not discussed) throw (not discussed) 1 See Dictionary of Caribbean English Usage (1996, p.407) for use of ‘no/na’ as negative marker in Caribbean English and for spelling of markedly dialectal/Creole pronunciations, e.g. the (<de>), there (<deh>). http://sounds.bl.uk Page 1 of 27 BBC Voices Recordings play truant skive; nick off∆; skank◊; wag, wag off school, wag off (suggested -
Food First Advice for Adults with a Small Appetite 2021
Food first Advice for adults with a small appetite Why have I received this handout? You may have a poor appetite or have been eating less due to feeling unwell. If you are not getting enough nutrition to meet your body’s needs you will lose weight and could be at risk of malnutrition. Malnutrition makes it more difficult for the body to fight illness and infection. It can make us feel weak, tired and low in mood. To treat malnutrition we need to increase the energy or calories, protein and overall nutrients that we eat and drink. This handout provides advice on increasing your intake using ordinary foods and by making simple changes to your meals, snacks and drinks. Although some of the foods and drinks in this leaflet may usually be considered unhealthy, they are recommended until your appetite and weight improve. These foods are energy-dense and can help to reduce your risk of malnutrition. If you have diabetes, it is preferable to fortify your food with protein and fats rather adding extra sugar or including more sugary foods. This will help to minimise the impact on your blood glucose levels. If you normally check your blood glucose levels and further to making these dietary changes find that they are higher than your target range, please contact your GP or diabetes nurse for advice regarding your diabetes management. Please read our food first diabetes leaflet for more information. Helpful tips 1 Try eating little and often. 2 Aim for 3 small meals and 2 to 3 snacks between meals. -
Of 4 07/12/2015
ALLERGEN INFORMATION FOR WATERFIELDS PRODUCTS - allergens present are marked with a NETHERTON All Waterfields products may contain any of the following allergens (with the exception of molluscs) as they are handled at the bakery. CEREALS Code Category Description NUTS CONTAINING GLUTEN EGG FISH MILK SOYA LUPIN CELERY SESAME (not on site) PEANUTS MOLLUSCS MUSTARD SULPHITES CRUSTACEANS 34 Bread Crown Cob wheat 3 Bread Devon Split Large wheat 33 Bread Devon Split Small wheat 85 Bread Farl wheat, oats 32 Bread Farmhouse wheat 20 Bread Harvester Large wheat, barley, rye 84 Bread Harvester Small wheat, barley, rye 86 Bread Hovis wheat 2 Bread London Loaf wheat 107 Bread Low G.I. Bread Large wheat, oats, rye 48 Bread Low G.I. Bread Sliced wheat, oats, rye 42 Bread Low G.I. Bread Small wheat, oats, rye 14 Bread Malted Flake Bloomer wheat, oats, rye 71 Bread Milk Roll wheat 88 Bread Multigrain wheat, barley, rye 41 Bread Rural wheat 16 Bread White Bloomer wheat 1 Bread White Tin Large wheat 31 Bread White Tin Small wheat 53 Bread Wholemeal wheat 782 Buffet Buffet Chocolate Surprise 774 Buffet Buffet Choux Bun wheat almonds 773 Buffet Buffet Cream Crisp wheat 778 Buffet Buffet Cream Meringue Nest almonds 786 Buffet Buffet Cream Scone wheat 775 Buffet Buffet Éclair wheat 777 Buffet Buffet Millefeuille wheat 776 Buffet Buffet Vanilla Slice wheat 500 Cream Apple Turnover wheat 467 Cream Caramel Doughnut wheat 501 Cream Cream Crisp wheat 481 Cream Cream Doughnut -
Pikestaff 26
Pikestaff 26 Plain Language Commission newsletter no. 26, April 2009 Plain Language Commission news New articles on clear writing and speaking Our research director, Martin Cutts, is writing a series of 3 articles for The Ombudsman, the newsletter of the British and Irish Ombudsman Association (BIOA). In the first – now on the Articles page of our website (www.clearest.co.uk/files/LongSentencesMeanHardLabour.pdf) – Martin offers tips on writing clearer letters, in particular keeping sentences short. Though the articles relate to Ombudsman work, they’re relevant to many kinds of public writing. In another article published on the website of the Improvement and Development Agency (IDeA), our associate Sarah Carr looks at the art of plain speaking and asks: ‘You may be used to writing in plain English, but can you speak plainly too? If not, you risk confusing or boring your listeners.’ Read the full article, which draws on examples from the Romans to modern politicians – including Barack Obama – not to mention Jack Sparrow, star of Pirates of the Caribbean, on our website or at http://www.idea.gov.uk /idk/core/page.do?pageId=9534169. Plain-language wizards to confabulate in Oz Australia’s Plain English Foundation is hosting the seventh 2-yearly conference of the Plain Language Association InterNational (PLAIN) from 15–17 October 2009. Aimed at government, industry and plain-language practitioners from Australia and around the world, the conference will focus on how plain language is improving services and saving money in government, industry, the law, medicine, engineering and finance. The conference title – Raising the Standard – reflects the ongoing work of the International Plain Language Working Group, which is looking at plain- language standards, the development of a plain-language institute, and accreditation and training for plain-language practitioners. -
Editor's Comment
July 2010 www.warrington-worldwide.co.uk 1 2 www.warrington-worldwide.co.uk July 2010 Editor Gary Skentelbery Production Paul Walker Editor’s Comment Advertising IS Warrington town centre the place to build a new £6 million James Balme ‘world class’ youth centre during these tough economic times? Tony Record Members of the borough council's No doubt their parents - particularly Freephone executive board think so - and believe those who live in the outer areas of the whole character of the town centre 0800 955 5247 the concept to be "exciting". borough - would have similar sufQciently to make it a suitable place Editorial Fifty four per cent of young people concerns. for our young people up to 10pm. 01925 623631 consulted say their ideal youth We are all in favour of Warrington We also mustn’t forget that provision would be located in the having a world-class youth facility but Email Warrington already has an excellent town centre and 76 per cent say they we would have thought the town youth facility based at the info@warrington- would use a town centre youth centre, with its unfortunate reputation, worldwide.co.uk provision if one existed. was the last place it should be internationally renowed Peace Centre, Many businesses and voluntary located. which is already home to Warrington Websites Youth club and the Warrington www.culchethlife.com groups are also enthusiastic and want It will be two or three years before to be involved - apparently even to the Foundation4Peace charity, as well as www.frodshamlife.co.uk the "Youth Zone" is likely to be built. -
William Schwenck Gilbert - Poems
Classic Poetry Series William Schwenck Gilbert - poems - Publication Date: 2004 Publisher: Poemhunter.com - The World's Poetry Archive William Schwenck Gilbert(1836 - 1911) William Schwenck Gilbert, born in London in 1836, was the son of a retired naval surgeon. Except for a kidnapping by Italian brigands in Italy at age two, and a ransomed release, he appears to have had a very normal upbringing. Beyond ordinary schooling, he took training as an artillery officer and was tutored in military science with hopes of participating in the Crimean War. Unfortunately for him, but not for us, he did not graduate until after the War was over. Gilbert subsequently joined the militia and was a member for 20 years. After finishing his military training Gilbert worked in a government bureau job which he hated. Upon receiving a nice inheritance from an aunt, Gilbert indulged his fancy and became a barrister. Called to the bar at age 28, Gilbert's law career, with no "rich attorney's elderly, ugly daughter" to help him escape mediocrity, lasted just a few years. Before leaving his law practice, however, he married the daughter of an army officer. Gilbert had shown a proclivity for caustic wit and sarcasm from an early age and it was this talent that put him on the path to greatness. Beginning in 1861, Gilbert contributed dramatic criticism and humorous verse (unsigned) to the popular British magazine FUN. Some of his work was accompanied by cartoons and sketches which were signed "Bab." Many of the characters in the G&S operas were modelled after some of Gilbert's "Bab" characters. -
The Art of Cookery, Made Plain and Easy : Which Far Exceeds Any Thing
A 4 * R T O F o O K E R % Made P L A I N and EASY} Which fey exceeds any Thing of the Kind ever yet Publifhed* HI «. ■ s. CONTAINING, I Of Roafling, Boiling, bfc* XIII. To Pot and Make Hams, &c. II. Of Made-Diihes. XIV. Of Pickling. III. Read this Chaptef^and you will find how XV. Of Making Cakes, &c. Exptnftve a French Cook’s Sauce is. XVI. Of Chcefecakes, Creams, Jellies, Whip IV. To make a Number of pretty little Diflies Jit., Syllabubs, &c. for Suppei, or Side Difh, and little Corner- XVII. Of Made Wines, Bfewing, French Bread, Dilyes Jo r a great Table j and the reft you have Muffins, ISc. p in 'tfleChapteJ V Lent. XVIII. Jarring Cherries, and Preferves, &c. -f V. To dreft Fifh. XIX. To Makie Anchovies, Vermicella, Ketchup, VI. Of Soops and Broths-* Vinegar, and to keep Artichokes, French- VII. Of Puddings. Beans, &c. ' — » VIII. Of Pies. XX. Of Diftilling. IX. For a Faft-Dinner, a Number of good Diflies, XXI. How to Market, and the Seafons of the which you may make ufe for a Table at any Year for Butcher’s Meat, Poultry, Fifh, Herbs, other Time. Roots, &c. and Fruit. X- Directions for the Sick, XXII. A certain Cure for the Bite of a Mad Dog,. XI. For Captains of Ships. By Dr. Mead. XII. Of Hog’s Puddings, Saufages, &c. -a 4=4. LONDON: k Printed for- the Author ; and fb?d at Mrs. /Ijhburn's, a China-Shop, the Corner of Fleet-Ditch. -
Unit: 01 Basic Ingredients
Bakery Management BHM –704DT UNIT: 01 BASIC INGREDIENTS STRUCTURE 1.1 Introduction 1.2 Objectives 1.3 Sugar 1.4 Shortenings 1.5 Eggs 1.6 Wheat and flours 1.7 Milk and milk products 1.8 Yeast 1.9 Chemical leavening agents 1.10 Salt 1.11 Spices 1.12 Flavorings 1.13 Cocoa and Chocolate 1.14 Fruits and Nuts 1.15 Professional bakery equipment and tools 1.16 Production Factors 1.17 Staling and Spoilage 1.18 Summary 1.19 Glossary 1.20 Reference/Bibliography 1.21 Suggested Readings 1.22 Terminal Questions 1.1 INTRODUCTION Bakery ingredients have been used since ancient times and are of utmost importance these days as perhaps nothing can be baked without them. They are available in wide varieties and their preferences may vary according to the regional demands. Easy access of global information and exposure of various bakery products has increased the demand for bakery ingredients. Baking ingredients offer several advantages such as reduced costs, volume enhancement, better texture, colour, and flavour enhancement. For example, ingredients such enzymes improve protein solubility and reduce bitterness in end products, making enzymes one of the most preferred ingredients in the baking industry. Every ingredient in a recipe has a specific purpose. It's also important to know how to mix or combine the ingredients properly, which is why baking is sometimes referred to as a science. There are reactions in baking that are critical to a recipe turning out correctly. Even some small amount of variation can dramatically change the result. Whether its breads or cake, each ingredient plays a part. -
Raisins & Dried Fruits
Sun-Maid Raisins & Dried Fruits One hundred years in the making, Sun-Maid’s century of experience answers all your questions on raisins and dried fruits—their unique characteristics, their history, and how they are grown, processed, Raisins & Dried Fruits marketed, and enjoyed throughout the world. Serving American Families & the World Since 1912 & the World Since 1912 Serving American Families $35.00 USA Printed in U.S.A Raisins & Dried Fruits Serving American Families & the World Since 1912 Sun-Maid growers Of California Sun-Maid creative teaM Anna L. Palecek • gary H. Marshburn • Barry f. Kriebel 13525 South Bethel avenue Kingsburg, Ca 93631-9232 Tel: 1-559-896-8000 Email: [email protected] Website: www.sunmaid.com Special thanks to Jerry Winters, cover design Copyright © 2011 Sun-Maid Growers of California Raisins & Dried Fruits Serving American Families & the World Since 1912 LONDON, NEW YORK, MUNICH, MELBOURNE, DELHI FOR DORLING KINDERSLEY: Managing Art Editor RichaRd czapnik Senior Editors Michele Wells, ROs WALFORd • DTP Designers david McDonald, kavita VARMa • Senior Production Controller saRah hughes Associate Publisher nigel duffield FirstFOR published DORLING in the United KINDERSLEY States in December 2011 by DK Publishing, 375 Hudson Street, New York, New York 10014 Managing Art10 Editor 9 8 7 6 5 4 Richard 3 2 1 Czapnik Senior Editors Michele001-182142-Dec/11 Wells, ROS WALFORD Copyright Page Layout and Design © 2011 Dorling Kindersley Limited DTP Designers David McDonald, Kavita VARMA All rights reserved under International and Pan-American Copyright Conventions. No part of Seniorthis publication Production may be reproduced, Controller stored in a retrieval Sarah system, HughEs or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise,Associate without the priorPublisher written permission Nigel of Duffield the copyright owner. -
Project No: V5va 1040
PROJECT NO: V5VA 1040 Steviol Glycosides Exposure Assessment Author: Phil Northing The Food and Environment Research Agency Sand Hutton York YO41 1LZ Sponsor: Coca-Cola Europe Start Date: June 2010 End Date: September 2010 Report Issue Date: September 2010 Pages in Report: 91 Final Report: 29th September 2010 Contents 1. Assessment Objectives ..................................................................................................................... 3 2. Model Specification ......................................................................................................................... 3 3. Food Baskets .................................................................................................................................... 3 4. Maximum Level data ....................................................................................................................... 5 5. Associations ..................................................................................................................................... 5 6. Modelling Approach ........................................................................................................................ 7 7. Exposure Results .............................................................................................................................. 8 8. Conclusions .................................................................................................................................... 12 9. References .....................................................................................................................................