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Nutcracker 08
Hair & Apparel Requirements Please bring these items with you to all rehearsals and performances at TPAC. Clara: Hair: Half up, half down. Hair down with the crown pulled back and secured with a ponytail holder (same as hair color). Natural or some curl added. Please provide: Leotard, pink ballet slippers, pink tights and black ballet slippers with black elastics. Fritz: Hair: Natural hair, trimmed so that bangs are not too long; total length no longer than middle of the back of the neck is permitted. In general, nothing too modern as this is a period ballet. Please provide: White tights and black ballet slippers with black elastics. Party Boys: Hair: Natural hair, trimmed so that bangs are not too long; total length no longer than middle of the back of neck is permitted. In general, nothing too modern as this is a period ballet. Please provide: Black tights, white T-shirt and black ballet slippers with black elastics. Party Girls: Hair: Half up, half down. Hair down with the crown pulled back and secured with a ponytail holder (same as hair color). Natural or some curl added; NO traditional banana or “party curls.” Physician’s Daughter, Chancellor’s Younger Daughter please provide: Leotard, white tights and white ballet slippers with white elastics. Country Daughter, Chancellor’s Older Daughter, Guard’s Daughter please provide: Leotard, black tights, black ballet slippers with black elastics. Baby Mice and Medium Mice: Hair: High ballet bun, top of the head, needs to fit underneath their hats. Please provide: Leotard, white tights and black ballet slippers with black elastics in crisscross ‘X’ shape. -
TOM FORD Lumineuse Instantanée, Oui
ellequebec.com SARAH-JEANNE LABROSSE BEAUTÉ DIY LE GOÛT LES RECETTES DE DU RISQUE LA RÉDAC DU ELLE TENDANCES mode et beauté CARTES POSTALES D’ISRAËL RÉFUGIÉES AU QUÉBEC LEURS HISTOIRES SEPTEMBRE 2018 calvinklein.com/205 biotherm.ca CHRISTY TURLINGTON-BURNS Suivez-nous sur Facebook et Instagram LE POUVOIR DE LA NATURE INFUSÉ AU CŒUR DE SOLUTIONS ANTI-ÂGE CIBLÉES PROTÈGE ET RÉPARE Pour les peaux normales à sèches RÉPARATION RAPIDE Pour tous types de peau RAFFERMIT ET RÉPARE Pour tous types de peau NOURRIT ET RÉPARE Pour les peaux normales à sèches L’HYDRATANT ANTI-ÂGE N°1 * N° 1 EN VOLUME, MARCHÉ LUXE SOINS AU CANADA, PÉRIODE DE 12 MOIS SE TERMINANT EN DÉCEMBRE 2017 (SOURCE : NPD). CANADA, PÉRIODE DE 12 MOIS SE TERMINANT EN DÉCEMBRE 2017 (SOURCE SOINS AU MARCHÉ LUXE * N° 1 EN VOLUME, BLUE THERAPY AU CANADA* Découvrez notre diagnostic de peau afin de trouver votre routine personnalisée. Visitez biotherm.ca ou votre pharmacie la plus proche et obtenez un échantillon gratuit. eau de toilette sommaireseptembre2018 Veste en jean et robe en résille ornées de cristaux (Dolce & Gabbana); boucles d’oreilles en cuivre (Sunday Feel). 62 41 CULTURE MODE 26 PLISSÉ SERRÉ 33 EN COUVERTURE Sorties, théâtre, cinéma, La jupe à plis musique, livres... en trois temps. ELLE RENCONTRE 27 41 Sarah-Jeanne Labrosse VERT ÉMERAUDE mène la danse. La couleur de la rentrée. REPORTAGE 62 L’ÉCOLE BUISSONNIÈRE REPORTAGE 50 46 C’EST MON HISTOIRE Découverte des nouveautés Parcours de réfugiées: «Un soir, j’ai fait le trottoir.» de la saison. fuir et guérir pour recommencer à vivre. -
The Future of the Skincare Market in the UAE to 2017
673 1. The Future of the Skincare Market in the UAE to 2017 Market Size, Distribution and Brand Share, Key Events and Competitive Landscape Reference Code: HB0158ER Published: March 2014 www.canadean-winesandspirits.com The Future of the Skincare Market in the UAE to 2017 Published: March 2014 Table of Contents 1. Introduction ............................................................................................... 16 1.1 What is this Report About?................................................................................. 16 1.2 Definitions .......................................................................................................... 16 1.2.1 This report provides 2012 actual sales; while forecasts are provided for 2013 – 2017 .... 16 1.2.2 Category Definitions .......................................................................................................... 16 1.2.3 Distribution Channel Definitions ........................................................................................ 18 1.2.4 Volume Units and Aggregations ........................................................................................ 19 1.2.5 CAGR Definition and Calculation ...................................................................................... 19 1.2.6 Graphical representation of Brands ................................................................................... 20 1.2.7 Exchange Rates ................................................................................................................ 20 1.2.8 -
Hydroxyisohexyl 3-Cyclohexene Carboxaldehyde
SCCP/1456/11 Revision of 27 July 2012 Scientific Committee on Consumer Safety SCCS OPINION ON HYDROXYISOHEXYL 3-CYCLOHEXENE CARBOXALDEHYDE (HICC) The SCCP adopted this opinion at its 13th plenary of 13-14 December 2011 SCCS/1456/11 Opinion on Hydroxyisohexyl 3-cyclohexene carboxaldehyde ___________________________________________________________________________________________ About the Scientific Committees Three independent non-food Scientific Committees provide the Commission with the scientific advice it needs when preparing policy and proposals relating to consumer safety, public health and the environment. The Committees also draw the Commission's attention to the new or emerging problems which may pose an actual or potential threat. They are: the Scientific Committee on Consumer Safety (SCCS), the Scientific Committee on Health and Environmental Risks (SCHER) and the Scientific Committee on Emerging and Newly Identified Health Risks (SCENIHR) and are made up of external experts. In addition, the Commission relies upon the work of the European Food Safety Authority (EFSA), the European Medicines Agency (EMA), the European Centre for Disease prevention and Control (ECDC) and the European Chemicals Agency (ECHA). SCCS The Committee shall provide opinions on questions concerning all types of health and safety risks (notably chemical, biological, mechanical and other physical risks) of non-food consumer products (for example: cosmetic products and their ingredients, toys, textiles, clothing, personal care and household products such as detergents, etc.) and services (for example: tattooing, artificial sun tanning, etc.). Scientific Committee members Jürgen Angerer, Ulrike Bernauer, Claire Chambers, Qasim Chaudhry, Gisela Degen, Elsa Nielsen, Thomas Platzek, Suresh Chandra Rastogi, Vera Rogiers, Christophe Rousselle, Tore Sanner, Jan van Benthem, Jacqueline van Engelen, Maria Pilar Vinardell, Rosemary Waring, Ian R. -
Oral and Maxillofacial Surgery
ORAL AND MAXILLOFACIAL SURGERY 3rd EDITION 2/2012 US Chapter Pages 1 BASIC SETS OMFS-SET 1-36 TELESCOPES AND INSTRUMENTS FOR FRAKT 37-54 2 ENDOSCOPIC FRACTURE TREATMENT TELESCOPES AND INSTRUMENTS FOR TMJ 55-60 3 ARTHROSCOPY OF TEMPOROMANDIBULAR JOINT TELESCOPES AND INSTRUMENTS FOR DENT 61-80 4 MAXILLARY ENDOSCOPY TELESCOPES AND INSTRUMENTS DENT-K 81-120 5 FOR DENTAL SURGERY TELESCOPES AND INSTRUMENTS SIAL 121-134 6 FOR SIALENDOSCOPY 7 FLEXIBLE ENDOSCOPES FL-E 135-142 8 HOSPITAL SUPPLIES HS 143-240 9 INSTRUMENTS FOR RHINOLOGY AND RHINOPLASTY N 241-298 10 BIPOLAR AND UNIPOLAR COAGULATION COA 299-312 11 HEADMIRRORS – HEADLIGHTS OMFS-J 313-324 12 AUTOFLUORESCENCE AF-INTRO, AF 325-342 13 HOLDING SYSTEMS HT 343-356 VISUALIZATION SYSTEMS OMFS-MICRO, OMFS-VITOM 357-378 14 FOR MICROSURGERY OMFS-UNITS-INTRO, UNITS AND ACCESSORIES U 1-54 15 OMFS-UNITS COMPONENTS OMFS-SP SP 1-58 16 SPARE PARTS KARL STORZ OR1 NEO™, TELEPRESENCE 17 HYGIENE, ENDOPROTECT1 ORAL AND MAXILLOFACIAL SURGERY 3rd EDITION 2/2012 US Important information for U.S. customers Note: Certain devices and references made herein to specific indications of use may have not received clearance or ap- proval by the United States Food and Drug Administration. Practitioners in the United States should first consult with their local KARL STORZ representative in order to ascertain product availability and specific labeling claims. Federal (USA) law restricts certain devices referenced herein to sale, distribution, and use by, or on the order of a physician, dentist, veterinarian, or other practitioner licensed by the law of the State in which she/he practices to use or order the use of the device. -
An Evaluation of Modern Day Kitchen Knives: an Ergonomic and Biomechanical Approach Olivia Morgan Janusz Iowa State University
Iowa State University Capstones, Theses and Graduate Theses and Dissertations Dissertations 2016 An evaluation of modern day kitchen knives: an ergonomic and biomechanical approach Olivia Morgan Janusz Iowa State University Follow this and additional works at: https://lib.dr.iastate.edu/etd Part of the Biomechanics Commons, and the Engineering Commons Recommended Citation Janusz, Olivia Morgan, "An evaluation of modern day kitchen knives: an ergonomic and biomechanical approach" (2016). Graduate Theses and Dissertations. 14967. https://lib.dr.iastate.edu/etd/14967 This Thesis is brought to you for free and open access by the Iowa State University Capstones, Theses and Dissertations at Iowa State University Digital Repository. It has been accepted for inclusion in Graduate Theses and Dissertations by an authorized administrator of Iowa State University Digital Repository. For more information, please contact [email protected]. Evaluation of modern day kitchen knives: An ergonomic and biomechanical approach to design by Olivia Janusz A thesis submitted to the graduate faculty in partial fulfillment of the requirements for the degree of MASTER OF SCIENCE Major: Industrial Engineering Program of Study Committee: Richard Stone, Major Professor Michael Dorneich Stephanie Clark Iowa State University Ames, Iowa 2016 Copyright © Olivia Janusz, 2016. All rights reserved ii TABLE OF CONTENTS Page ACKNOWLEDGMENTS ………………………………. ....................................... iii ABSTRACT………………………………. ............................................................. -
Japonesque-2018-Print-Catalog.Pdf
ABOUT US JAPONESQUE’s founder, a professional model, was captivated by the unique makeup tools and palettes used by Japanese makeup artists in Kabuki theater in Japan. Inspired by the artistry, she brought these tools to the US where they eventually found their way to a feature story in Glamour Magazine. This article captured the attention of US makeup artists who wanted these palettes for their clients and JAPONESQUE was born. Driven by the love of creating beauty, JAPONESQUE has earned the reputation of creating the most refined, innovative and distinctive beauty accessories, makeup brushes and cosmetics in the world. Favored by celebrated makeup artists and beauty professionals worldwide, JAPONESQUE products are crafted with precision and performance in mind. Exceptional materials, superior craftsmanship and uncompromising standards have allowed us to create a line of coveted products that deliver flawless results. JAPONESQUE is trusted by makeup artists and beauty aficionados alike and has some of the most desired cosmetics and beauty accessories in the world. COSMETICS JAPONESQUE Color Cosmetics are formulated with superior quality ingredients to perform exactly as the user wishes, giving complete control to create a look that is an exceptional expression of beauty. Our pro-performance complexion cosmetics, including foundation, concealers, bronzers and highlighters deliver results with today’s most trending techniques to create a flawless canvas. Our artist inspired color palettes and lip colors offer runway beauty with the versatility to create looks ranging from soft and subtle to bold and bright. FACE COLOR CORRECTING LUMINOUS FOUNDATION VELVET TOUCH® CONCEALER CRAYON An exquisitely dewy liquid foundation for the perfect Provides superb matte coverage. -
Kitchen Utensils & Equipment
Kitchen Utensils & Equipment ! Miss Povse! Chef’s Knife ! " The most used knife ! " Multi-purpose knife! " Used for peeling, trimming, slicing, chopping and dicing. ! Whisk ! " Used to blend ingredients smooth! " Incorporates air into mixtures! " A narrowed whisk is often referred to as a whip. ! ! Serrated Knife ! " Blade has “teeth”! " Used to cut bread & crust without crushing it. ! " Can cut other hard foods or foods with a skin as well. ! Wooden Spoon ! " Used for mixing, stirring, scooping and serving. ! Perforated Spoon ! " Used for straining solids from liquids. ! " Lifts drained, braised, poached and seared foods. ! " Ex. Lifting vegetables from soup to check for doneness. ! Pastry Cutter/Blender ! " Used to mix fat (i.e. butter or shortening) into flour. ! Paring Knife ! " The 2nd most frequently used knife.! " Used to peeling & trimming the skin off fruits & vegetables. ! " Used for small or intricate work! " Similar to a chef’s knife but smaller. ! Basting/Pastry Brush ! " Used to spread an oil, glaze or egg wash on pastries and bread. ! " In roasting meats, the brush is used to sop up juice or drippings from under the pan and spread them on the surface of meats to crisp the skin. ! Mesh Strainer/Skimmer ! " Separates impurities from liquids. ! " Used to remove cooked food or pasta from a hot liquid. ! Vegetable Brush ! " Used to remove the dirt off fruits, vegetables and potatoes. ! Pancake Turner/Flipper ! " Used to flip or turn over hot foods during preparation. ! " Keeps user’s hands off hot surfaces. ! " May also be used to serve foods. ! Rubber Spatula/Scrapper ! " Used to remove material from mixing bowls and pans. -
Kitchen? the Heart and Soul of Every Restaurant Resides in the Kitchen
What's Cookin' in the Kitchen? The heart and soul of every restaurant resides in the kitchen. From prep to storage and all points in-between, the kitchen is the life force of every dining establishment. Creative culinary gadgets and modern innovations have made kitchen work easier and given way to new methods of cooking and serving. A well-stocked kitchen isn't just about the food, the manner in which the meal is prepared and served is as important as the ingredients used in every recipe. RITZ® 685° Silicone Heat Protection • Flame and heat resistant up to 685°F • Unique tread design for better grip • Oven mitts feature 100% cotton interior • Dishwasher safe and bleach resistant RZS685BK10 Oven Mitt, 10" RZS685BK13 Oven Mitt, 13" RZS685BK15 Oven Mitt, 15" RZS685BK17 Oven Mitt, 17" RZS685PMBK17 Puppet-Style Oven Mitt, 17" RZS685PHBK8 Pot Holder/Trivet, 8" x 9" 1 RZS685HHBK6 Handle Holder, 6 ⁄4" Hold everything with the ultimate Oven Mitt in heat protection! Puppet Mitt Pot Holder/Trivet Handle Holder 72 KITCHEN Features breast and thermometer pockets, reversible closures and fold-back cuffs. Long Sleeve Chef Coats • 8 matching pearl buttons • 65% polyester, 35% cotton twill • Features breast and thermometer pockets, reversible closures and fold-back cuffs • White RZEC8SM Small RZEC8M Medium RZEC8LG Large RZEC81X X-Large RZEC82X XX-Large Long Sleeve Chef Coats • 10 matching pearl buttons • 65% polyester, 35% cotton twill Beanies • Black • Unisex, one size fits all RZCOATBKSM Small • 65% polyester, 35% cotton twill RZCOATBKM Medium • Elastic -
Korean Food and American Food by Yangsook
Ahn 1 Yangsook Ahn Instructor’s Name ENGL 1013 Date Korean Food and American Food Food is a part of every country’s culture. For example, people in both Korea and America cook and serve traditional foods on their national holidays. Koreans eat ddukguk, rice cake soup, on New Year’s Day to celebrate the beginning of a new year. Americans eat turkey on Thanksgiving Day. Although observing national holidays is a similarity between their food cultures, Korean food culture differs from American food culture in terms of utensils and appliances, ingredients and cooking methods, and serving and dining manners. The first difference is in utensils and appliances. Koreans’ eating utensils are a spoon and chopsticks. Koreans mainly use chopsticks and ladles to cook side dishes and soups; also, scissors are used to cut meats and other vegetables, like kimchi. Korean food is based on rice; therefore, a rice cooker is an important appliance. Another important appliance in Korean food culture is a kimchi refrigerator. Koreans eat many fermented foods, like kimchi, soybean paste, and red chili paste. For this reason, almost every Korean household has a kimchi refrigerator, which is designed specifically to meet the storage requirements of kimchi and facilitate different fermentation processes. While Koreans use a spoon and chopsticks, Americans use a fork and a knife as main eating utensils. Americans use various cooking utensils like a spatula, tongs, spoon, whisk, peeler, and measuring cups. In addition, the main appliance for American food is an oven since American food is based on bread. A fryer, toaster, and blender are also important equipment to Ahn 2 prepare American foods. -
Fall 2020 Culture Classes： Chinese Calligraphy Wed 4 Pm
Fall 2020 Culture Classes： Chinese Calligraphy Wed 4 pm - 5:30 pm Chinese Ink Painting Wed 5:40 pm - 7:10 pm Youth Chinese Ink Painting Thurs 5:30 pm - 7 pm Jialin Zhu major in Theory of Literature and Instructor：Jialin Zhu (朱嘉琳) Arts（Direction of Chinese Painting and Calligraphy) MA; Bachelor of Arts from Beijing Language and Culture University. She started her Chinese painting and Calligraphy journey at a young age and is now have experienced with freehand painting, line painting, heavy-color painting most engage Mogu-hua (Boneless Painting) (没骨画). Her calligraphy artworks have been exhibited at the National Taiwan University of Arts. Moreover, she has been teaching Chinese painting and calligraphy for nearly seven years and has rich experience in both teaching adults and youth. Classes Source Pack Course Description Course Objectives Chinese 隶书（Li-shu） Lishu, (Chinese: “clerical script,” or “chancery script”)Wade-Giles Learn to appreciate the beauty of Li Calligrap 《石门颂》Shi Men romanization li-shu, in Chinese calligraphy, a style that may have Character. hy Song originated in the brush writing of the later Zhou and Qin dynasties (c. 《史晨碑》Shi Chen 300–200 BC); it represents a more informal tradition than the Appreciate poem and create your works Bei zhuanshu (“seal script”), which was more suitable for inscriptions cast with Li Character in the ritual bronzes. While examples of lishu from the 3rd century BC have been discovered, the script type was most widely used in the Han Make full use of the flexible brush to dynasty (206 BC–AD 220). -
Hair & Make-Up Details & Instructions
HAIR & MAKE-UP DETAILS & INSTRUCTIONS: ● Levels Preschool, Kinder, Elementary I & II, and Intermediate: o High bun, at the crown of the head ● Levels 1-7 o low bun, just above the nape of the neck o hair parted above the dancer’s right eyebrow o These levels are required to have a matching “FUN BUN” (faux hair scrunchie). + “HAIR 101”: ● Arrive to picture, dress rehearsal, and show days with your child’s hair ALREADY fixed in their specific “ballet bun”. ● First dampen the hair with a wet comb and gel. ● Pull the hair into a tight ponytail and secure it with an elastic hair fastener. ● Twist the ponytail slightly before beginning to wind it, so that it stays together like a rope. ● No wisps of hair should be free, including pieces around the ears and nape of neck. ● Use a “hair net” around the ballet bun. ● Do not allow rubber bands/barrettes to show. If there is a need to have barrettes make sure they are same color as the hair. ● Use a lot of hair spray. The hair should be stiff to the touch. ● For students with shorter haircuts… a nice, simple, style will be acceptable… no extra ribbons or bows…Only the hair piece that is assigned to keep the uniform look among all the students. ● It may help to practice putting your child’s hair up before the week of pictures & rehearsals so you are “free of worries”. “STAGE MAKEUP 101”: ** Please inquire about a diagram, if you are in need of visual explanations** All students are required to be “ma de-up” with: ● Foundation/Base (Levels 1 thru 7) ● Rouge on the cheeks ● Eye shadow ● RED lipstick ● Eye Liner (Levels 1-7) ● Lashes (Levels 1-3) ● Mascara ● “Foundation/Base/Pancake”: Apply a foundation two shades darker than your natural complexion.