Imaginative Curriculum Design
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Bread Snacks Pancakes Tudor Houses Ciabatta Sourdough Rye
Year 4 Technology Autumn 1 Spring 2 Summer 2 Term1.1 Term 2.2 Term 3.2 Bread Snacks Pancakes Tudor Houses Name the tools they are using Name the tools they are using People who design houses are called architects. Name the ingredients they are using Name the ingredients they are using Ordinary Tudor houses were built from wooden beams Know what can happen if they do not practise health and safety Know what can happen if they do not practise health and Know the reasons for hygiene-washing hands, wearing apron and hair being safety which formed the ‘skeleton’ of the building. tied. Know the reasons for hygiene-washing hands, wearing apron The beams were uneven because they were cut by hand Use the appropriate verbs to explain what they are doing and hair being tied. and Explain the process using a full sentence Use the appropriate verbs to explain what they are doing not machines. Name different types of bread: Ciabatta, Explain the process using a full sentence Shrove Tuesday gets its name from the ritual of shriving Most Tudor houses had a thatched roof made from straw Whole-Wheat Bread, Sourdough that Christians used to undergo in the past. In shriving, a and water weed. Rye Bread Pita Bread Focaccia Multigrain person confesses their sins and receives absolution for them Only wealthy Tudors could afford to have chimneys. Lent begins on Ash Wednesday. It is a season of Brioche, French Baguette The poor had a hole cut into the roof to allow smoke to preparation before the celebrations of Easter. -
Lexicon Development and Napping for the Sensory Description of Rye Bread
LEXICON DEVELOPMENT AND NAPPING FOR THE SENSORY DESCRIPTION OF RYE BREAD IN NORTHERN EUROPE AND THE UNITED STATES Meetha James, Delores Chambers, Kadri Koppel, Edgar Chambers IV Center for Sensory Analysis and Consumer Behavior Dept. of Food, Nutrition, Dietetics, and Health, College of Human Ecology Introduction Results/Findings – Lexicon Development • Rye Bread is well know for Lexicon Development 28 Sensory its Flavor Versatility. Descriptors • A limited number of studies Northern European • Overall grain • Toasted • Dough-like • Salt have been done to Rye bread • Wheat-like • Burnt • Leavening • Sweet understand the sensory Overall Grain A general term used to describe characteristics of rye breads • Rye • Brown-sweet • Yeasty • Sour the aromatic which includes musty, dusty, US Rye bread slightly brown, slightly sweet and is • Bran • Molasses • Fermented • Bitter associated with harvested grains and dry grain stems. • Malt • Honey • Caraway • Astringent Objectives Reference: Bob’s Red Mill Wheat Bran = 6.0 (f) • Musty-dry • Dark-fruit • Coriander Bob’s Red Mill Oat Bran= 13.0 (f) Preparation: Serve in 1 oz. cup. • To develop a lexicon which acts as a tool for • Nutty • Dark- • Dill chocolate understanding the flavor profile of rye bread • Brown • Anise consumed in Northern Europe and the US. • To understand existing market trend and white spaces by napping rye breads. 8 Clusters were identified by Cluster analysis Methods Cluster 1 High in Dark Chocolate, LEXICON DEVELOPMENT Dark-fruit, Nutty, Brown, Bitter • 7 highly trained panelists from Center for Sensory Analysis and Consumer Behavior developed a sensory lexicon to describe a wide range of rye breads. • 32 Rye bread samples from Northern Europe and the US were used for the profiling. -
China in 50 Dishes
C H I N A I N 5 0 D I S H E S CHINA IN 50 DISHES Brought to you by CHINA IN 50 DISHES A 5,000 year-old food culture To declare a love of ‘Chinese food’ is a bit like remarking Chinese food Imported spices are generously used in the western areas you enjoy European cuisine. What does the latter mean? It experts have of Xinjiang and Gansu that sit on China’s ancient trade encompasses the pickle and rye diet of Scandinavia, the identified four routes with Europe, while yak fat and iron-rich offal are sauce-driven indulgences of French cuisine, the pastas of main schools of favoured by the nomadic farmers facing harsh climes on Italy, the pork heavy dishes of Bavaria as well as Irish stew Chinese cooking the Tibetan plains. and Spanish paella. Chinese cuisine is every bit as diverse termed the Four For a more handy simplification, Chinese food experts as the list above. “Great” Cuisines have identified four main schools of Chinese cooking of China – China, with its 1.4 billion people, has a topography as termed the Four “Great” Cuisines of China. They are Shandong, varied as the entire European continent and a comparable delineated by geographical location and comprise Sichuan, Jiangsu geographical scale. Its provinces and other administrative and Cantonese Shandong cuisine or lu cai , to represent northern cooking areas (together totalling more than 30) rival the European styles; Sichuan cuisine or chuan cai for the western Union’s membership in numerical terms. regions; Huaiyang cuisine to represent China’s eastern China’s current ‘continental’ scale was slowly pieced coast; and Cantonese cuisine or yue cai to represent the together through more than 5,000 years of feudal culinary traditions of the south. -
Celebrate Your Love Wedding & Solemnisation Packages 2016 / 2017
Celebrate Your Love Wedding & Solemnisation Packages 2016 / 2017 Standing Buffet Packages Solemnisation Ceremony Package Inclusive of: Choice of Chef’s exclusively-crafted Delectable International Buffet Spread Full set of Exquisite Buffet Set-Up with Ivory Skirting and complete set of Biodegradable Disposable-ware Your preferred choice of Delicate Wedding thematic floral arrangements from our selection Specially-picked Wedding Guest Book Complimentary Catering Set-Up & Transportation Fees (not applicable on PH & Eve of PH) For Orders of 100pax and Above: Complimentary usage of 01 Reception Table with Ivory Linen and selected Wedding thematic set-up with 02 Cushion Chairs with Ivory Seat Covers 01 Uniformed Service Staff on-site For Orders of 200pax and Above: Complimentary usage of 01 Reception Table with Ivory Linen and selected Wedding thematic set-up with 02 Cushion Chairs with Ivory Seat Covers Set-up of Solemnisation Table and 05 Cushion Chairs with Ivory Seat Covers, Ring Pillows and Signature Pen and selected Wedding Thematic decorations 02 Uniformed-Service Staff on-site *Terms and Conditions Apply SOLEMNISATION BUFFET PACKAGES Sweet Romance Package @ $20.00+ per person Minimum 50 Pax Salad (Choice of 01) Mixed Garden Salad with Asian Soy Dressing & Cherry Tomato (VEG) Potato Salad with Soy Bits (VEG) Cold & Tangy Cucumber Salad (VEG) Starters (Choice of 02) Breaded Shrimp Cake with Mayonnaise Dip Steamed Dim Sum Delight (Crystal Har Kow & Chicken Siew Mai) with Chilli Dip Crispy Potato Curry Samosa (VEG) Steamed Vegetarian -
Signature Redacted Author
A, Redesigning Rural Life: Relocation and In Situ Urbanization in a Shandong _77 Village OF TECH UTE0.y by JUL 2 92014 Saul Kriger Wilson LIBRARIES Submitted to the School of Humanities, Arts and Social Sciences in partial fulfillment of the requirements for the degree of Bachelor of Science at the MASSACHUSETTS INSTITUTE OF TECHNOLOGY September 2014 Massachusetts Institute of Technology 2014. All rights reserved. Signature redacted Author........... Major Departure in Humanities: Asian and Asian Diaspora Studies Department of Mathematics Signature redacted July 9, 2014 Certified by. Yasheng Huang Professor of Global Economics and Management Sloan School of Management Signature redacted Thesis Supervisor Accepted by Ian Condry Chairman /i / Deportment of Global Studies and Languages Accepted by .. Signature redacted ............ Deborah Fitzgerald Kenan Sahin Dean School of Humanities, Arts, and Social Sciences 2 Redesigning Rural Life: Relocation and In Situ Urbanization in a Shandong Village by Saul Kriger Wilson Submitted to the School of Humanities, Arts and Social Sciences on July 9, 2014, in partial fulfillment of the requirements for the degree of Bachelor of Science Abstract The Chinese government's attempts to improve village public service provision, limit the loss of arable land, and coordinate urbanization have converged in land readjust- ment schemes to rebuild some villages as more densely populated "rural communities." I present a case study on a financially troubled, partially complete village reconstruc- tion project in Shandong. Villagers outside the leadership were minimally involved in project planning, and the village leadership put pressure on villagers to move. How- ever, the pressure to move was not due to an absence of formal property rights for villagers; reluctant villagers agreed to move because they could not afford to offend the village government. -
The Globalization of Chinese Food ANTHROPOLOGY of ASIA SERIES Series Editor: Grant Evans, University Ofhong Kong
The Globalization of Chinese Food ANTHROPOLOGY OF ASIA SERIES Series Editor: Grant Evans, University ofHong Kong Asia today is one ofthe most dynamic regions ofthe world. The previously predominant image of 'timeless peasants' has given way to the image of fast-paced business people, mass consumerism and high-rise urban conglomerations. Yet much discourse remains entrenched in the polarities of 'East vs. West', 'Tradition vs. Change'. This series hopes to provide a forum for anthropological studies which break with such polarities. It will publish titles dealing with cosmopolitanism, cultural identity, representa tions, arts and performance. The complexities of urban Asia, its elites, its political rituals, and its families will also be explored. Dangerous Blood, Refined Souls Death Rituals among the Chinese in Singapore Tong Chee Kiong Folk Art Potters ofJapan Beyond an Anthropology of Aesthetics Brian Moeran Hong Kong The Anthropology of a Chinese Metropolis Edited by Grant Evans and Maria Tam Anthropology and Colonialism in Asia and Oceania Jan van Bremen and Akitoshi Shimizu Japanese Bosses, Chinese Workers Power and Control in a Hong Kong Megastore WOng Heung wah The Legend ofthe Golden Boat Regulation, Trade and Traders in the Borderlands of Laos, Thailand, China and Burma Andrew walker Cultural Crisis and Social Memory Politics of the Past in the Thai World Edited by Shigeharu Tanabe and Charles R Keyes The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung UNIVERSITY OF HAWAI'I PRESS HONOLULU Editorial Matter © 2002 David Y. -
Ed 370 413 Author Title Institution Pub Date Note
DOCUMENT RESUME ED 370 413 FL 022 191 AUTHOR Roby, Linda M., Ed. TITLE Kansas Working Papers in Linguistics. Volume 19. INSTITUTION Kansas Univ., Lawrence. Dept. of Linguistics. PUB DATE 94 NOTE 475p.; For individual papers, see FL 022 192-207. AVAILABLE FROMEditors, KWPL, LGSA, Linguistics Department, 427 Blake Hall, University of Kansas, Lawrence, KS 66045. PUB TYPE Collected Works Serials (022) JOURNAL CIT Kansas Working Papers in Linguistics; v19 n1-2 1994 EDRS PRICE MFOI/PC19 Plus Postage. DESCRIPTORS African Languages; American Indian Languages; Chinese; Dakota; *Descriptive Linguistics; English (Second Language); Hausa; Higher Education; Korean; *Language Research; Language Typology; *Linguistics; Native Speakers; Semantics; Sentence Structure; *Structural Analysis (Linguistics); Uncommonly Taught Languages IDENTIFIERS Clitics; Kansa; Karankawa; Xhosa ABSTRACT This collection of papers presents the latest original research by the institutions. The papers in Number 1are: (1) "Xhosa departments of the University of Kansas,as well as contributors from other institutions. The papers in Number Iare: (1) "Xhosa Nominal Tonology: A Domain-Based Approach" (Mbulelo Jokweni); (2) "On the Representation of Mandarin Syllable Structure" (Feng-Lan Kuo);(3) "Vendler Classes and Reinterpretation" (Michihiko Kawamura);(4) "Negative Polarity Items and the Semantics of the Particles '-to' and '-na' in Korean" (Yae-sheik Lee);(5) "Clitics, Case Checking, and Causative Constructions" (Xavier Villalba); (6) "The Dual Status of the Null Object in Chinese" (Yanfeng Qu);(7) "On the Orientation Problem in Korean 'CAKI' Binding and the Typology of X Reflexive Binding" (Mi-Hui Cho);(8) "Complementation of Hausa Aspectual Verbs" (Lawan Danladi Yalwa);(9) "Deriving the Distribution of Conjunctions" (Ed Zoerner); and (10) "L2 Acquisition of English Reflexives by Native Speakers of Korean" (Hye-Ryun Kim). -
Rye Bread in the Canton of Valais
WP T2 – IDENTIFICATION OF BEST PRACTICES IN THE COLLECTIVE COMMERCIAL VALORISATION OF ALPINE FOOD INTANGIBLE CULTURAL HERITAGE WP leader: Kedge Business School Deliverable n. D.T2.2.1 Field Study: Rye Bread in the Canton of Valais Involved partner: Valentina Pitardi, Diego Rinallo Kedge Business School This project is co-financed by the European Regional Development Fund through the Interreg Alpine Space programme. Abstract Rye used to be the most common cereal cultivar in the Alps. Far more robust than other cereals, rye easily adapts to harsh climate and high altitudes and, therefore, was for centuries the staple food of mountain populations. Various factors, including the improvement of the population economic well- being, led to a progressive reduction in its consumption and production. Thanks to a Protected Denomination of Origin (PDO), local actors covering the entire supply chain (rye and flour production, baking) were able to safeguard and revitalise this important element of the Valaisan food heritage and productive landscape. The PDO product specification allows some flexibility in production methods to better include bakers of different size and the adaptation of bread to local consumer tastes. In the Haut-Valais and in the German-speaking parts of the Canton, consumers like rye bread with a more acid taste, whereas in the Bas-Valais and the French-speaking parts of Switzerland they prefer a less acid bread with a more neuter taste. Slow Food also contributed to the safeguarding of traditional Valais rye bread with the establishment of a Presidium centred upon the fifth-generation Arnold Bakery of Simplon Dorf, which is also a member of the PDO association. -
Increasing the Amount of Fibre in Your Diet
Warwickshire Dietetic Service Increasing the amount of fibre in your diet This information can be given out by dietitians, doctors and practice nurses. It provides information on how to increase dietary fibre intake for conditions such as irritable bowel syndrome (constipation predominant), constipation, diverticular disease and high cholesterol. Increasing the amount of fibre in your diet What is Dietary Fibre? Fibre, or roughage, is found in plant foods. It is not digested by the body so this makes it important for bowel health. Fibre does not provide any calories, minerals or vitamins, but is important as part of a balanced diet. There are two main types: soluble and insoluble. Why should I eat fibre? There is strong evidence that eating plenty of fibre is associated with a lower risk of heart disease, stroke, type 2 diabetes and bowel cancer. High fibre foods can also help to protect against diverticulitis, irritable bowel syndrome and haemorrhoids. High fibre foods are generally low in calories and tend to be more filling than low fibre foods. They can therefore help to reduce the amount you eat if you are trying to lose weight. Fibre promotes the growth of ‘good’ bacteria in your bowels. Fibre adds bulk and softens your stool by holding water. This can help to prevent and relieve constipation. Insoluble fibre This type of fibre passes through your gut mostly unchanged, absorbing water and adding bulk. It helps other food and waste products move more easily. It is tough and fibrous and is found in the stalks, skins and leaves of vegetables and the outer coating of grains. -
Bannock: a Brief History
Bannock: A brief history cbc.ca/radio/unreserved/bannock-wild-meat-and-indigenous-food-sovereignty-1.3424436/bannock-a-brief-history-1.3425549 The Inuit call it 'palauga,' it's 'luskinikn' to the Mi'kmaq, while the Ojibway call it 'ba`wezhiganag.' Whatever they call it, from north to south and coast to coast, just about every indigenous nation across North America has some version of bannock. CBC Radio · June 20 Light, fluffy and golden brown fried bannock is sometimes called frybread. (Tim Fontaine) The Inuit call it 'palauga,' it's 'luskinikn' to the Mi'kmaq, while the Ojibway call it 'ba`wezhiganag.' Whatever they call it, from north to south and coast to coast, just about every Indigenous nation across North America has some version of bannock. Most Indigenous families have their own unique recipes, which are passed down from generation to generation. Yet few, it seems, know where bannock came from. Origins of modern bannock Modern bannock, heavy and dense when baked — or light, fluffy and golden brown when fried — is usually made from wheat flour, which was introduced by Europeans, particularly Scots, who had their own flat cakes of unleavened barley or oatmeal dough called bannock. But Nancy Turner, a professor of environmental studies at the University of Victoria, says Indigenous people already had their own version made from a wild plant called camas. Professional bannock makers at Neechi Commons in Winnipeg will prepare up to 100 bannock loaves each day .(Tim Fontaine)The camasbulb would have been baked for long periods of time, dried and then flattened or chopped and formed into cakes and loaves, similar to modern bannock. -
Festiwal Chlebów Świata, 21-23. Marca 2014 Roku
FESTIWAL CHLEBÓW ŚWIATA, 21-23. MARCA 2014 ROKU Stowarzyszenie Polskich Mediów, Warszawska Izba Turystyki wraz z Zespołem Szkół nr 11 im. Władysława Grabskiego w Warszawie realizuje projekt FESTIWAL CHLEBÓW ŚWIATA 21 - 23 marca 2014 r. Celem tej inicjatywy jest promocja chleba, pokazania jego powszechności, ale i równocześnie różnorodności. Zaplanowaliśmy, że będzie się ona składała się z dwóch segmentów: pierwszy to prezentacja wypieków pieczywa według receptur kultywowanych w różnych częściach świata, drugi to ekspozycja producentów pieczywa oraz związanych z piekarnictwem produktów. Do udziału w żywej prezentacji chlebów świata zaprosiliśmy: Casa Artusi (Dom Ojca Kuchni Włoskiej) z prezentacją piady, producenci pity, macy oraz opłatka wigilijnego, Muzeum Żywego Piernika w Toruniu, Muzeum Rolnictwa w Ciechanowcu z wypiekiem chleba na zakwasie, przedstawiciele ambasad ze wszystkich kontynentów z pokazem własnej tradycji wypieku chleba. Dodatkowym atutem będzie prezentacja chleba astronautów wraz osobistym świadectwem Polskiego Kosmonauty Mirosława Hermaszewskiego. Nie zabraknie też pokazu rodzajów ziarna oraz mąki. Realizacją projektu będzie bezprecedensowa ekspozycja chlebów świata, pozwalająca poznać nie tylko dzieje chleba, ale też wszelkie jego odmiany występujące w różnych regionach świata. Taka prezentacja to podkreślenie uniwersalnego charakteru chleba jako pożywienia, który w znanej czy nieznanej nam dotychczas innej formie można znaleźć w każdym zakątku kuli ziemskiej zamieszkałym przez ludzi. Odkąd istnieje pismo, wzmiankowano na temat chleba, toteż, dodatkowo, jego kultowa i kulturowo – symboliczna wartość jest nie do przecenienia. Inauguracja FESTIWALU CHLEBÓW ŚWIATA planowana jest w piątek, w dniu 21 marca 2014 roku, pierwszym dniu wiosny a potrwa ona do niedzieli tj. do 23.03. 2014 r.. Uczniowie wówczas szukają pomysłów na nieodbywanie typowych zajęć lekcyjnych. My proponujemy bardzo celowe „vagari”- zapraszając uczniów wszystkich typów i poziomów szkoły z opiekunami do spotkania się na Festiwalu. -
Quality Assessment of Traditional Breads in Gonabad Bakeries, Iran
Quality assessment of traditional breads in Gonabad bakeries, Iran Ali Alami1, Samaneh Banoorkar2, Tahereh Rostamiyan2, Seyedeh Nastaran Asadzadeh3, Morteza Mohammadzadeh Journal of Research & Health Moghaddam4 Social Development & Health Promotion Research Center Vol. 4, No.3, Atumun 2014 Abstract Pages: 835-841 Original Article Bread, as a main food of most people around the world, provides major part of energy, protein, and essential vitamins. So, health and 1. Assistant Professor of Public Health quality of consumable bread would be very important. The aim of Department, School of Health; Social Determinants of health Research Center, this study was to assess quality of taftoon bread which was produced Gonabad University of Medical Sciences, in taftoon bakeries in Gonabad, Iran. We applied a cross-sectional Gonabad, Iran descriptive study on 140 taftoon breads which were selected by 2. BS of Environmental, Student Research two-stage cluster sampling and assessed their bacterial and fungal Committee, Gonabad University of Medical Sciences, Gonabad, Iran contaminations, value of PH, and percentage of salt. The data were 3. Correspondence to: MSc in gathered using a checklist and were analyzed. Our findings showed Environmental Health, University of no bacterial contamination in the sample, while there was 9.3% Medical Sciences Bojnurd, Bojnurd, Iran Tel/Fax: +98 51 57223028 fungal contamination in the baked breads which was the standard Email: [email protected] range. Mean (standard deviation) of PH and percentage of salt was 4. MSc of Food Industrial, Social 5.92 (0.214) and 1.30 (0.547), respectively. The value of PH in Development & Health Promotion 77.1 % of the breads was into standard interval and percentage of Research Center, Gonabad University of Medical Sciences, Gonabad, Iran salt in only 7.1% of the breads was more than standard measure.