DOCSLIB.ORG

Author Spons Agency Available from Edrs Price

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

DOCUMENT RESUME ED 433 670 EC 307 416 AUTHOR Hutinger, Patricia L.; Beard, Marisa; Bell, Carol; Bond, Janet; Robinson, Linda; Schneider, Carol; Terry, Clare TITLE eMERGing Literacy and Technology: Working Together. INSTITUTION Western Illinois Univ., Macomb. Coll. of Education and Human Services. SPONS AGENCY Special Education Programs (ED/OSERS), Washington, DC.; Special Education Programs (ED/OSERS), Washington, DC. Early Education Program for Children with Disabilities. PUB DATE 1998-00-00 NOTE 373p. CONTRACT H180G40078; H024B50064; H180G40078; H0204D70020 AVAILABLE FROM Macomb Projects 1997,1998, 27 Horrabin Hall, 1 University Circle, Western Illinois University, Macomb, IL 61455. Tel: 309-298-1634; Web site: <http://www.mprojects.wiu.edu>. PUB TYPE Guides - Non-Classroom (055) EDRS PRICE MF01/PC15 Plus Postage. DESCRIPTORS *Computer Assisted Instruction; Computer Literacy; Computer Software; *Curriculum Development; *Disabilities; *Emergent Literacy; *Learning Activities; Preschool Education; Program Evaluation ABSTRACT This guide presents a curriculum that integrates development of emergent literacy skills with computer technology in young children, including those with disabilities. The curriculum was tested over a 3-year period in preschool classrooms that included children with mild to severe disabilities. Quantitative and qualitative evaluation results are reported. A description at the beginning of each activity explains links between software and children's learning. Three types of software, organized according to levels of interactivity, are used in the curriculum: interactive commercial software, commercially available graphics and story-making software, and HyperStudio, an authoring program used to develop software. Following an overview of the curriculum, chapters focus on:(1) designing the environment; (2) selecting software;(3) curriculum activities;(4) curriculum activities with tool and graphic software;(5) curriculum, activities with HyperStudio; (6) customized activities and adaptations;(7) family involvement; and (8) assessment of literacy skills. Suggested resources, software, and children's books are listed. Appendices include research recommendations, teaching hints, materials to involve families, and assessment materials. (Contains 66 references) (DB) ******************************************************************************** Reproductions supplied by EDRS are the best that can be made from the original document. ******************************************************************************** 711tti. Work U.S. DEPARTMENT OF EDUCATION Office of Educational Research and Improvement EDUCATIONAL RESOURCES INFORMATION CENTER (ERIC) This document has been reproduced as received from the person or organization /originating it. Minor changes have been made to improve reproduction quality. ° Points of view or opinions stated in this document do not necessarily represent official OERI position or policy. Patricia L. Hutinger, Marisa Beard, Carol Bell, Janet Bond, Linda Robinson, Carol Schneider, and Clare Terry 2 BESTCOPYAVAILABLE eMERGing Literacy and Technology: Working Together by Patricia L. Hutinger, Marisa Beard, Carol Bell, Janet Bond, Linda Robinson, Carol Schneider, and Clare Terry ©Macomb Projects 1997, 1998 27 Horrabin Hall 1 University Circle Western Illinois University Macomb, IL 61455 309-298-1634 www.mprojects.wiu.edu Acknowledgments The authors gratefully acknowledge the contributions of the following people: Macomb Projects' staff members Amy Betz, Letha Clark, Joyce Johanson, Judy Potter, Susan Schoon, and Kathy Strange who read, edited, typed, suggested ideas, and offered encouragement as eMERGing Literacy and Technology was developed. Early childhood teachers, support staff, and families from the Early Childhood Emergent Literacy Technology Project, Early Childhood Interactive Technology Literacy Curriculum Project, and LitTECH Interactive Outreach sites. They have been the source of many of the curriculum ideas written here. Their children have been the inspiration. Special thanks to Connie Bourland, Denita Clover, Jean Davenport, Katrina Hamilton, Cindy Lovejoy, Sheryl McKinney, Amy Morris, Barb Speck, and Mary Steelman for their contributions and inspirations. Trademarks eMERGing Literacy and Technology contains references to a variety of products. To avoid distracting the reader, the trademark and registered trademark symbols have been omitted from the text. Discover: BoardTM is a trademark of Don Johnston, Inc. Discover: Kenx® and Ke:nxTM is a trademark of Don Johnston, Inc. Discover: SwitchTM is a trademark of Don Johnston, Inc. Dycem is a registered trademark of Dycem IntelliKeys® is a registered trademark of IntelliTools, Inc. Key LargoTM is a trademark of Don Johnston, Inc. TouchWindowTm is a registered trademark of Edmark® Corporation Velcro is a registered trademark of Velcro Industries Disclaimer This work was developed by The Early Childhood Emergent Literacy Technology Project, PR#H180G40078, funded by the United States Department of Education, Office of Special Education and Rehabilitative Services, Office of Special Education Programs, Technology, Media, and Educational Materials for Individuals with Disabilities Program; The Early Childhood Interactive Technology Literacy Curriculum Project, PR#H024B50064; and LitTECH Interactive Outreach, PR#H0204D70020, funded by the United States Department of Education, Office of Special Education and Rehabilitative Services, Office of Special Education Programs, Early Education Program for Children with Disabilities. The content, however, does not necessarily reflect the position of the United States Department of Education, and no official endorsement of these materials should be inferred. References to commercial products, trade names, or manufacturers do not constitute endorsement by the United States Department of Education. 4 Table of Contents Chapter One: An Overview Emergent Literacy: What It Is 1 Research and Emergent Literacy: A Brief Review 1 Interactive Technology and Emergent Literacy 2 A Tested, Effective Emergent Literacy Curriculum 2 Effectiveness of the Curriculum: Some Results 3 Results from Demonstration Sites 5 Using eMERGing Literacy and Technology: Working Together 5 Chapter Two: Designing the Environment The Classroom as a Literacy Rich Environment 7 The Computer Center 7 Adaptations to the Environment 10 Management of the Computer Center 11 Helpful Hints: Internet with Children 16 Chapter Three: Selecting Software Characteristics of Five Levels of Interactivity 18 Levels of Interactivity 18 Chapter Four: Curriculum Activities Amazing Animals 23 ArtSpace 30 Berenstain Bears Get in a Fight 35 Berenstain Bears in the Dark 40 Big Job 46 Castle: Great Adventures by Fisher-Price 51 The Cat in the Hat 57 Chicka Chicka Boom Boom 62 Circletime Tales Deluxe 67 Five Frogs 72 Green Eggs and Ham 77 Harry and the Haunted House 81 How Many Bugs in a Box? 85 JumpStart Toddlers 91 Just Grandma and Me 96 Just Me and My Mom 101 Let's Explore the Airport with Buzzy 107 Let's Explore the Farm with Buzzy 112 Little Monster at School 117 Millie's Math House 123 Monkey's Jumping on the Bed 128 My First Incredible, Amazing Dictionary 132 My First Amazing World Explorer 137 New Frog and Fly 141 Pippi Longstocking 146 Playskool Puzzles 151 Preschool Success Starter: Maggie's Farmyard Adventure 158 Richard Scarry's How Things Work in Busytown 163 Ruffs Bone 168 Stellaluna 173 Stone Soup 177 Storytime Tales 181 The Backyard 186 The Tortoise and the Hare 190 Thinkin' Things Collection 1 194 Chapter Five: Curriculum Activities with Tool and Graphic Software Crayola Create a Masterpiece 200 Disney's Magic Artist 207 EA*Kids Art Center 212 Kid Pix Studio 216 Kid Desk 221 Stanley's Sticker Stories 225 Chapter Six: Curriculum Activities with Hyper Studio HyperStudio 3.1 230 What is Hyper Studio? 231 About Hyper Studio Menu 232 All About Me: Hyper Studio Tutorial 240 HyperStudio Activities: All About Me 248 Babies 250 Friends Around the World 252 The Gingerbread Man: A School Tour 254 I Went Walking 256 An Interactive Field Trip 258 Kooky Colors 260 Mouse Views 262 Nutrition 264 Self-Portrait 266 The Songs We Sing 268 What Do You Hear? 270 Chapter Seven: Customized Activities and Adaptations Switch Input 272 Touch Tablet Input 274 Key Largo 274 IntelliKeys 276 Activities Switch Intro 281 Workshop 284 Chapter Eight: Family Involvement Levels of Family Involvement 287 Awareness Workshop 291 Follow-Up Workshop for Families 292 Family Workshops 294 Resources for Families 297 Chapter Nine: Assessment of Literacy Skills Portfolios 298 Videotape Record of Children's Progress 301 Observations 301 Informal Literacy Assessment 301 Behavior Interaction Tool 302 Family Assessment 302 References References 303 Software 306 Children's Books 310 Resources Software Publisher and Distributor Resource List 320 Teacher Resource Web Sites 324 Appendices Research Recommendations and the ITLC Model 327 Helpful Hints for a Frazzled Teacher 330 Kid Desk Family Edition 333 Family Involvement Materials Video Tips 337 Newsletter Tips 339 Assessment Materials Reading, Writing, and Computers Family Questionnaire 341 Families and Computers 344 Kids and Computers 345 Suggestions for Helping Your Child to Read at Home 348 BIT: Behavior Interaction Tool 349 ILA: Informal Literacy Assessment 351 eMERGing Literacy and Technology: Working Together CHAPTER ONE An Overview eMERGing Literacy and Technology: Working Together An Overview Emergent Literacy: What It Is Concepts
Recommended publications
  • Gayle's Menu Gayle's Menu

    Gayle's Menu Gayle's Menu

    Order Online February gaylesbakery.com or call: 462-1200 Gayle's Menu 8th to 14th Breakfast Seasonal Sandwiches Zucchini & Potato Frittata 6.50 Italiano Ficelle salami, ham, provolone, pepperoncini, vinaigrette & mayo. 9.95 Breakfast Burrito with Potato & Bacon 8.75 /Vegetarian 7.95 Turkey, Provolone & Pesto Ficelle with roasted tomato Greek Yogurt Parfait with Teal’s Granola 5.95 and lettuce. 9.95 Ham or Bacon Scrambled Egg Croissant 8.50/ Vegetarian 7.25 Pastrami Ficelle with Swiss cheese, pickles & mustard. 9.95 Fried Egg Sandwich with Bacon or Spinach 8.00/ 7.50 Albacore Tuna Salad & Cheddar with butter lettuce on Capitola sourdough. 9.50 Breakfast Biscuit with Ham 5.95/ Vegetarian 4.95 Vegan Veggie Wrap our hummus, sunflower sprouts, tomato, Individual Quiche: Bacon, or Tomato & Spinach 5.50 grated carrot & red cabbage in a whole wheat tortilla. 8.95 Crisp Bacon Slices (3) 4.50 Ranch Tri Tip with cheddar cheese, lettuce, tomato and ranch dressing on a francese bun. 9.95 Rosemary Roasted Potatoes 3.95 / 7.95 Masala Chicken Salad Croissant with roasted chicken, Danish, Croissant & Goodies almonds, mayo, currants, celery, scallions and lettuce. 9.95 Kouign Amann 4.75 California Avocado & Jack on hearty wheat with lettuce, sprouts, mayo & mustard. 8.95 Cherry Kouign Amann 5.25 Turkey, Avocado & Jack on hearty wheat with lettuce, Monkey Bread 4.75 sprouts, mayo & mustard. 9.95 Lemon Blueberry Muffin 3.75 Salads Strawberry Cheese Danish 3.75 PRICES ARE PER HALF PINT/ PINT Old Fashioned Cinnamon Roll 4.75 Roasted Beets with Baby Spinach and Ginger 4.25/ 8.50 Croissant 2.95 Creamy Lemon Kale 3.95/ 7.95 Pain d’ Amande 4.25 Crunchy Broccoli & Pecan 4.50/ 8.95 Christie’s Coleslaw 3.50/ 6.95 Chocolatine 3.95 Fresh Fruit, vegan 4.25/ 8.50 Bear Claw 4.25 Albacore Tuna or Masala Chicken Salad 6.95/ 13.95 Downtowner with Sugar 3.75 Crisp Green Salad of the Day 3.50 Ham & Cheese Croissant 5.25 Composed Salads Garlic Cheese Twist 3.75 The Chicken & The Egg our Garden Salad with grilled Mushroom Turnover 2.95 chicken breast and hard-boiled egg.
  • Cairo to Sa7el Magazine with Our Handy ‘Pop-It-In-Your-Bag’ Sized Sa7el Directory Will Roll out Across the Length of Sa7el at the Beginning of July

    Cairo to Sa7el Magazine with Our Handy ‘Pop-It-In-Your-Bag’ Sized Sa7el Directory Will Roll out Across the Length of Sa7el at the Beginning of July

    TABLE OF CONTENTS July - August 2021 Meet BIG ZEE FASHION Beachwear and Accessories BEAUTY Top Hair Products Summer 2021 FEATURES EEA ( Egypt Entrepreneur Awards) Winners Beach Fashions Through the Ages Gadget News Summer 2021 Summer Activities Sa7el Activities for Kids Summer Horoscopes WELLBEING COVID vaccine FAQ & Myth Busting Summer Chicken Salad ENTERTAINMENT AUC: Meet the Author Diwan New Arrivals and Best-sellers In Theaters Now TV Series to Catch Art Scene Crave Wellbeing Schedules What’s New OUR TEAM Founder & Publisher Shorouk Abbas Editor-in-Chief Atef Abdelfattah Content Director Hilary Diack Copyediting Nahla Samaha General Manager Nihad Ezz El Din Amer Sales and Marketing Manager Nahed Hamy Assistant to General Manager Lobna Farag Sales Director Engy Nabil Digital Marketing Specialist Mariam Abd El Ghaffar Digital Content Aliaa El Sherbini Digital Content Creators Mariam Elhamy, Basem Mansour Social Media Ezz Eldin Darwish Graphic Designers Ahmed Salah, Essam Ibrahim Photography Mohamed Meteab Accountant Mohamed Mahmoud Distribution Ahmed Haidar, Mohamed El Saied, Mohamed Najah, Mohamed Shaker Mekkawy Printing IPH (International Printing House) Produced by Cairo West Publications Issued with registration from London No. 837545 Cairo Alex Desert Road - El Naggar Office Building 2 This magazine is created and owned by Cairo West Advertising. Managing Director: Shorouk Abbas Email: [email protected] For advertising contact: Tel: +2 0122 4300 100 +2 02 3532 0588 Email: [email protected] This magazine is not for sale. Cairo East, a subsidiary magazine for Katameya & New Cairo All rights reserved. Reproduction in any form is strictly prohibited without prior consent from the publisher. If you have been holding your breath, waiting for the months, the weeks, the days and the minutes to tick by so you can hit the beach… exhale.
  • Festiwal Chlebów Świata, 21-23. Marca 2014 Roku

    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.
  • The Food Timeline

    The Food Timeline

    Culinary History Timeline is a listing of the culinary history timeline with article and/or information resources. http://www.foodtimeline.org/food1.html http://food.oregonstate.edu/ref/culture/ CULTURAL AND HISTORICAL ASPECTS OF FOODS (zu jedem Stichwort- entweder link / oder – Text) http://www.foodtimeline.org/foodfaqa.html Ever wonder what the Vikings ate when they set off to explore the new world? How Thomas Jefferson made his ice cream? What the pioneers cooked along the Oregon Trail? Who invented the potato chip...and why? Welcome to the Food Timeline. Food history is full of fascinating lore and contradictory facts. Historians will tell you it is not possible to express this topic in exact timeline format. They are quite right. Everything we eat is the product of culinary evolution. On the other hand? It is possible to place both foods and recipes on a timeline based on print evidence and historic context. This is what we're all about. About culinary research. P:\Frei_OltersdorfU\eTexte\Ernährungsverhalten - Daten\Ernährungsgeschichte\The food time line.doc American culinary traditions & historic surveys ---Americans at the Table: Reflections on Food and Culture, U.S. Dept. Of State ---Eating in the 20th Century, U.S.Dept. of Agriculture ---Historic American Christmas Dinner Menus ---Historic American Thanksgiving Dinner Menus ---Key Ingredients: America By Food, Smithsonian Insitution ---Not by Bread Alone: America's Culinary Heritage, Cornell Universty ---America the Bountiful, University of California at Davis ---An American Feast: Food, Dining and Entertainment in the United States (1776-1931) ---Cultural Diversity: Eating in America, Ohio State University ---Picnics in America ---School lunches ---State foods, need to cook something up for a school report? Military rations ---U.S.
  • Unit: 01 Basic Ingredients

    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.
  • 2012 Annual Report This, This Is the Territory of My Dreams the Holy Grail I Have Yet to Reach

    2012 Annual Report This, This Is the Territory of My Dreams the Holy Grail I Have Yet to Reach

    The Collins Foundation 2012 Annual Report This, this is the territory of my dreams The Holy Grail I have yet to reach. How did I end up on this bike? FRESHWhen were my training wheels removed? Porque hay un fuego Debajo de mis uñasVOI que me impele a escribir. CES ¡Quemando mi voz, que me ruega a cantar! Blue skies that are met in the distance by precarious hills, a land A mis pies, que me exige andar. where the people have a personality as beautiful as the scenery around them That’s my city I carry on over the weathered fallen trees and scattered underbrush until I find myself deeper into the forest. The Collins Foundation Trustees and Staff Founders Board of Trustees Officers and Staff Contents Truman Wesley Collins Truman W. Collins Jr. Truman W. Collins Jr. Cindy J. Knowles Trustee 1947–1964 President Maribeth W. Collins Secretary, Director of Programs Letter from the President 1 Mary Laffey Collins Cherida Collins Smith Cynthia G. Addams Timothy R. Bishop Trustee 1947–1970 Executive Vice President Treasurer Letter from the Executive Vice President 2 Ralph Bolliger Grace Collins Goudy Cherida Collins Smith Susana P. Judkins Fresh Voices 3 Lee Diane Collins Vest Trustee 1947–1996 Vice President Administrative Assistant Jerry E. Hudson 2012 Statement of Grants 13 Alton Laffey Collins Maribeth W. Collins Sara L. Yada Trustee 1947–1978 Vice President Grants Administrator Financial Statements 28 Members Ralph Bolliger Ellen F. France Grant Policies and Guidelines 34 Maribeth W. Collins Vice President Assistant Treasurer Cherida Collins Smith Foundation Grant History 36 Lee Diane Collins Vest Truman W.
  • Food and Drink— — Food and Drink

    Food and Drink— — Food and Drink

    Chicago Chicago Food and drink— — Food and drink Dinner Top tables Food and drink — Taste of Chicago To outsiders, Chicago’s food scene is known for a few things: gargantuan deep-dish pizzas, hot dogs decked out with tomatoes and pickles (anything but ketchup) and, on the flip side, a highly regarded fine-dining culture. To Chicagoans, the city’s food scene is all that and so much more. It’s a city that offers Pacific Standard Time, delicious dining at River North every price point, where California dreaming cheeseburgers are as highly sought after as California is chef Erling brown butter-basted rib- Table, Donkey and Stick, Wu-Bower’s major source of eye steaks. The city has a Logan Square inspiration and he transports large Mexican population Alpine state it to Pacific Standard Time and, as such, tacos by emulating the state’s free- are an art form. Chefs The sparing tagline for this spirited vibe and vegetable- from elsewhere have restaurant is “Crusty Bread, focused food. The design of contributed global dishes Brandy, Fire” and it sums the light-filled space – with such as Roman pizza, up the place perfectly. “The terrazzo and wooden floors, Louisiana fried chicken seasonal menu is built around lots of foliage, and white walls and Vietnamese coffee old-world traditions of bread- – completes the West Coast and banh mi. baking, charcuterie and feel. This place is equally suited Much of Chicago’s preservation, applied to to a lively dinner with friends dining scene is centred products of the Midwest,” as a business lunch with clients.
  • Lexiko Ido-Angla Ido-English Vocabulary

    Lexiko Ido-Angla Ido-English Vocabulary

    LEXIKO IDO-ANGLA IDO-ENGLISH VOCABULARY If a word is an adverb (not derived), conjunction, interjection or preposition, this is shown by {adv.}, {konj.}, {interj.} or {prep.}. Similarly, a prefix is indicated with {pref.}, and a suffix with {suf.}. Verbs: {tr} = transitive; {ntr} = intransitive; {tr/ntr} = both transitive and intransitive; {imp} = impersonal (needing no subject). The abbreviation "Ant:" precedes an antonym. An obsolete word has a bracket before it, and is followed by "(obs.)", a chevron and the word by which it was replaced. A list of abbreviations is given at the end of the vocabulary. Se vorto esas adverbo (ne derivita), interjeciono, konjunciono o prepoziciono, to esas indikata da {adv.}, {interj.}, {konj.} o {prep.}. Simile, prefixo indikesas da {pref.}, e sufixo da {suf.}. Verbi: {tr} = transitiva; {ntr} = netransitiva; {tr/ntr} = transitiva e netransitiva; {imp} = nepersonala (sen subjekto). Vorti inter kramponi, pos verbo, esas vorti qui normale esas uzata pos ta verbo. La abreviuro "Ant:" sequesas da antonimo. Obsoleta vorto havas krampono avan ol, ed esas sequata da "(obs.)", chevrono e la nuna vorto qua remplasis ol. Listo di abreviuri esas ye la fino di la lexiko. Sslonik /www.twirpx.com/ Sslonik 1 A -a (gram.) (adjectival ending) a (= ad) {prep.} (prep.) to (indicating that to which there is movement, tendency or position, with or without arrival) -ab- (gram.) (suffix for shorter versions of the perfect tenses: am-ab-as = esas aminta; am-ab-is = esis aminta; am-ab-os = esos aminta; am-ab-us = esus aminta)
  • Le Petit Dejeuner

    Le Petit Dejeuner

    abbbbbbbbbbbbbbbbbc abbbbbbbbbbbbbbbbbc LE PETIT DEJEUNER Weekdays 7:30 a.m. — 11:30 a.m. Soft-Boiled Egg* with “soldiers” ........................... 6.00 Steel Cut Irish Oatmeal with raisins or bananas ........ 11.00 Blue Point* half dozen 24.00 Scrambled Eggs in Puff Pastry West Coast* P/A with wild mushrooms and asparagus ............................... 23.00 Oysters du Jour* P/A Eggs Benedict* with homefries ..................... 15.00 / 23.00 Eggs Norwegian* poached eggs with smoked salmon and hollandaise on an English muffin ........................... 16.00 / 24.00 MORNING Avocado and Poached Eggs on Toast* PICK ME UP with tomato-jalapeño salsa ..................................... 19.00 Roasted Pepper and Caramelized Onion Quiche with gruyère cheese and mixed greens .............................. 14.00 BLOODY MARY 15.00 Omelette with Herbs* and gruyère or cheddar cheese, with homefries ....................... 19.00 OYSTER MARY* 16.00 Egg-White Omelette* with homefries .................... 21.00 MIMOSA Sour Cream-Hazelnut Waffles with warm berries .... 21.00 15.00 Toasted Bagel with smoked salmon and cream cheese .......... 18.00 BELLINI 15.00 Homemade Granola with fresh fruit and yogurt ............. 15.00 KIR ROSÉ Fresh Florida Grapefruit ......................... 11.00 14.00 Ham and Cheese Croissant with mixed greens .......... 12.00 BALTHAZAR GREEN JUICE Fresh pressed kale, collard greens, apple, lemon, papaya, cucumber, parsley, basil, celery and orange 12.00 CHEF DE CUISINE Shane McBride 081517 *Eating raw or undercooked
  • South Dakota State University Career Service Employees Cookbook

    South Dakota State University Career Service Employees Cookbook

    SOUTH DAKOTA STATE UNIVERSITY CAREER SERVICE EMPLOYEES . COOKBOOK . -·December 1991 -,- ,tS , c,;�17 \ °' \ THE CAREER· SERVICE ADVISORY COUNCIL SDSU is served by 624 Career Service employees both on campus and at various off-campus sites across the state. A Career Service Advisory Council represents Career Service employees at SDSU and addresses issues which affect all Career Service employees in South Dakota. It is comprised of eight members who are elected by their co-workers in each of the follow­ ing areas: administrative/clerical, agricultural services, technical/health ser­ vices, custodial services, maintenance/security and nutrition/4-H assistants. The Council develops and disseminates ·ideas for University improvement, stimulates communication between employees and SDSU administration, contributes to the formation of general University policy and makes recom­ mendations to the President. The Career Service Advisory Council continuously seeks to improve working conditions, salary and morale for co-workers. It also sponsors a variety of projects and programs for its employees. Scholarships are awarded annually to Career Service employees enrolled in classes at SDSU. The New Ideas program offers cash incentives for suggestions leading to a better and more effective work place. Projects through which employees are recog�ized and honored for their contributions and years of service are the Employee of the Month.program, now in its tenth year, and two an­ nual mass meetings. SDSU's Career Advisory Council has also recently pro­ duced
  • Sunday Morning Grid 5/6/12 Latimes.Com/Tv Times

    Sunday Morning Grid 5/6/12 Latimes.Com/Tv Times

    SUNDAY MORNING GRID 5/6/12 LATIMES.COM/TV TIMES 7 am 7:30 8 am 8:30 9 am 9:30 10 am 10:30 11 am 11:30 12 pm 12:30 2 CBS CBS News Sunday Morning (N) Å Face the Nation (N) Paid The Players Club (N) AMA Supercross PGA Tour Golf 4 NBC News Å Meet the Press (N) Å News (N) Babar (TVY) Willa’s Wild Pearlie Cycling Giro d’Italia. Hockey: Blues at Kings 5 CW News (N) Å In Touch Paid Program 7 ABC News (N) Å This Week News (N) NBA Basketball Chicago Bulls at Philadelphia 76ers. (N) Å Basketball 9 KCAL News (N) Prince Mike Webb Joel Osteen Shook Paid Program 11 FOX D. Jeremiah Joel Osteen Fox News Sunday NASCAR Racing Sprint Cup: Aaron’s 499. From Talladega Superspeedway in Talladega, Ala. (N) Å 13 MyNet Paid Tomorrow’s Paid Program Best Buys Paid Program Hates Chris Changing Lanes ››› 18 KSCI Paid Hope Hr. Church Paid Program Iranian TV Paid Program 22 KWHY Paid Program Paid Program 24 KVCR Sid Science Curios -ity Thomas Bob Builder Joy of Paint Paint This Dewberry Wyland’s Sara’s Kitchen Kitchen Mexican 28 KCET Hands On Raggs Busytown Peep Pancakes Pufnstuf Land/Lost Hey Kids Taste Journeys Moyers & Company 30 ION Turning Pnt. Discovery In Touch Mark Jeske Paid Program Inspiration Today Camp Meeting 34 KMEX Paid Program Muchachitas Como Tú Al Punto (N) Vidas Paralelas República Deportiva 40 KTBN Rhema Win Walk Miracle-You Redemption Love In Touch PowerPoint It Is Written B.
  • BAKED GOODS Plus CONFECTIONS & DECORATED ITEMS

    BAKED GOODS Plus CONFECTIONS & DECORATED ITEMS

    Adult Department BAKED GOODS plus CONFECTIONS & DECORATED ITEMS Coordinator: Kathie Woolard, Greenbrae Judges: Baked Goods: Randall Hicks, Pastry Chef and Culinary Consultant and Educator with Cooking with Rosetta (.com), Castro Valley Lawrence Lavagetto, Assistant, Ramekins Cooking School, Sonoma Lisa Lavagetto, Chef & Instructor, Ramekins Cooking School, Sonoma Julie Steinfeld, Pastry Chef, Ramekins Cooking School, Sonoma Confections: Kathy Collins, Owner, Cake Art Supplies, San Rafael Timeline & Rules Eligibility ➔ Open to all California Residents Entry Forms Due ➔ On or before Thursday, May 16, 5 pm, Fair Office Or: Enter online at marinfair.org through Monday, June 24. A 2019 Registration Fee of $2 per person will apply; save $1 by entering online. Entry Limit ➔ One Entry Per Class, Unless Otherwise Indicated. Entry Fee ➔ $2.50 Per Entry - Fee must accompany Entry Form. Exhibits Received ➔ Monday, July 1, 8 am to 11 am, Exhibit Hall Exhibits Released ➔ Monday, July 8, 12 Noon to 7 pm, Exhibit Hall Be sure to check out Special Culinary Contests held during the fair – watch your delicious entries judged live on stage! See Table of Contents for details. Rules -- 1. Local and State Rules govern this competition. 2. Exhibitors must follow timelines. Entries delivered outside of times designated above will not be judged. 3. All entries must be home-prepared by the exhibitor. 4. All baked foods must be properly labeled with name, phone number, division number, & class number on bottom of container (preferably disposable). 5. All baked foods & any associated ribbons, placards, or containers not picked up as indicated above will be discarded or recycled. 6. Any & all awards are awarded at discretion of the judges.