'Crime Control' in Contemporary Europe
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Fivb Women's World Olympic Qualification Previews Day 7 – May 22, Tokyo
FIVB WOMEN'S WORLD OLYMPIC QUALIFICATION PREVIEWS DAY 7 – MAY 22, TOKYO Dominican Republic - Korea Republic Head-to-head · Dominican Republic beat Korea Republic in their last meeting at a World Olympic Qualification tournament. They won 3-1 in 2008. · Since that match of 2008, Dominican have won three of the five meetings with Korea, 3-2 wins at the 2009 World Grand Prix and 2011 World Cup and a 3-0 win at the 2009 Grand Champions Cup. · Korea won in straight sets at the 2010 World Championship and 3-1 in their most recent meeting at the 2015 World Cup. Dominican Republic · Dominican Republic cannot qualify for the Rio 2016 Olympic Games but they can end the 2016 World Olympic Qualification tournament on a high note by winning twice in a row. · They claimed their first win of the Tokyo tournament against Kazakhstan (3-1). In 2008 they finished the World Olympic Qualification tournament by winning their final three matches. · Brayelin Elizabeth Martinez (105) became the fourth player in Tokyo to score more than 100 points after Kim Yeon-Koung (KOR, 135), Lonneke Slöetjes (NED, 125) and Angela Leyva (PER, 116). Korea Republic · Korea Republic have qualified for Rio and it will be their 11th Olympic participation. They have claimed one medal, a bronze in 1976. · Kim Yeon-Koung scored a tournament-high 34 points in the 3-2 defeat against Thailand to make her the leading top scorer with 135 points, ahead of Lonneke Slöetjes (NED, 125) and Angela Leyva (PER, 116). · They can still win this World Olympic Qualification tournament. -
Friday 19Th March 2021 Newsletter 24
Friday 19th March 2021 www.birdlipprimary.co.uk Newsletter 24 Parental support: www.familylives.org.uk or glosfamiliesdirectory.org Head Teacher’s email address: [email protected] PTA fundraising via internet purchases: https://www.easyfundraising.org.uk/causes/birdlipschoolpta/ Parent Matters www.gloucestershire.gov.uk/index.cfm?articleid=94089 School Emergency Phone No: 07775 203 435 Birdlip online Virtual School Uniform Shop: http://pmgschoolwear.co.uk/advanced_search.php?skl_id=38923&pager=view_all School closure website: https://www.gloucestershire.gov.uk/closures Ofsted Parent View http://parentview.ofsted.gov.uk/ Confidential contact for Governing Body: [email protected] Health Protection Agency Guidance http://www.hpa.org.uk/webc/HPAwebFile/HPAweb_C/1194947358374 Safeguarding http://www.birdlip.gloucs.sch.uk/our_school/policies/policies.html Birdlip Wish list http://amzn.eu/9pZsmG2 School Dinner Menu Choices Family Learning Courses Menu choices for next week should be taken from Gloucestershire County Council are offering some great family the week 2 selection. learning courses (via Zoom) for parents and carers, all starting after Easter: Events in the Week Ahead Calming the Mind (mindfulness course); Happier and Calmer: Wellbeing at Home; Forthcoming Events Everything You Ever Want to Know about Numbers But Wed, 31st Mar, Last day of term Are Afraid to Ask (Supporting children's maths); Improve Your English and Help Your Child (English Thu, 1st Apr, Inset Day (staff only) lessons for ESOL parents); and th Mon 19 Apr, Return to school for all Help Your Child with English in the Early Years (a course for ESOL parents with preschool children) I won’t lie, it’s been a bit of a rubbish week and so when Please see the attached leaflets for more information and how to a piece of cake arrived in my office unexpectedly this book. -
Daytime & Afternoon Tea Menu
DAYTIME & AFTERNOON TEA MENU 12:00 noon until 6:00 pm SANDWICHES CLASSICS All sandwiches served with hand cooked crisps & dressed leaves. Choose between WELSH LAMB CAWL COBBLER 7 thick sliced white, malted brown, granary bread, tortilla wrap or ciabatta (gluten free Slow cooked lamb neck, seasonal vegetable broth with a savoury buttermilk & Caerphilly scone alternatives available) CAESAR SALAD 7 WELSH MATURE CHEDDAR & TOMATO CHUTNEY (V) 7 Romaine, croutons, parmesan shavings, white anchovies & that classic sauce. Add chicken or salmon fillet + 6 SMOKED SALMON, CREAM CHEESE & BLACK PEPPER 8 BAKED HAM WITH EGG & CRESS MAYONNAISE 7 BULGUR WHEAT & HALLOUMI SALAD (V) 8 Marinated grilled seasonal vegetables, aromatic herbs & rocket. Add chicken or salmon fillet + 6 ROAST BEEF, SHREDDED PICKLES & RUSSIAN DRESSING 7 PHILLY BEEF, SHREDDED STEAK, PULLED BEEF, RED ONION JAM, PEPPERS & 8 SOUP OF THE DAY 6 MATURE CHEDDAR Crusty bread & salted butter TINY REBEL IPA BATTERED COD 14 Macho peas, tartare sauce, lemon wedge & your choice of one side dish SHARERS CWRT LOADED BEEF BURGER 15 Own recipe beet patty, pulled beef, candied bacon, rarebit butter mayo, shredded pickled red CWRT ANTIPASTO 18 / 34 onion & gherkin, tiger bun, dunking gravy & your choice of one side dish Prosciutto crudo, Milano salami, Coppa ham, mozzarella, olives, bread, dipping oil & pickles BELUGA LENTIL BURGER WITH FIELD MUSHROOM (VE) 13 THREE CHEESE PLOUGHMAN’S (V) 12 / 22 Black lentil patty, grilled mushroom, burnt onion & peppers, beefsteak tomato, lettuce & egg Welsh cheddar, -
Restorative Dentistry & Endodontics
pISSN 2234-7658 Vol. 44 · Supplement · November 2019 eISSN 2234-7666 November 8–10, 2019 · Coex, Seoul, Korea Restorative DentistryRestorative & Endodontics Restorative Dentistry & Endodontics Vol. 44 Vol. · Supplement Supplement · November 2019 November The Korean Academy of Conservative Dentistry Academy The Korean The Korean Academy of Conservative Dentistry www.rde.ac Vol. 44 · Supplement · November 2019 Restorative Dentistry & Endodontics November 8–10, 2019 · Coex, Seoul, Korea pISSN: 2234-7658 eISSN: 2234-7666 Aims and Scope Distribution Restorative Dentistry and Endodontics (Restor Dent Endod) is a Restor Dent Endod is not for sale, but is distributed to members peer reviewed and open-access electronic journal providing up- of Korean Academy of Conservative Dentistry and relevant to-date information regarding the research and developments researchers and institutions world-widely on the last day of on new knowledge and innovations pertinent to the field of February, May, August, and November of each year. Full text PDF contemporary clinical operative dentistry, restorative dentistry, files are also available at the official website (https://www.rde. and endodontics. In the field of operative and restorative ac; http://www.kacd.or.kr), KoreaMed Synapse (https://synapse. dentistry, the journal deals with diagnosis, treatment planning, koreamed.org), and PubMed Central. To report a change of treatment concepts and techniques, adhesive dentistry, esthetic mailing address or for further information contact the academy dentistry, tooth whitening, dental materials and implant office through the editorial office listed below. restoration. In the field of endodontics, the journal deals with a variety of topics such as etiology of periapical lesions, outcome Open Access of endodontic treatment, surgical endodontics including Article published in this journal is available free in both print replantation, transplantation and implantation, dental trauma, and electronic form at https://www.rde.ac, https://synapse. -
Madeira Cake Inch (1–1.5 Cm) Thick
HAVE YOUR CAKE AND STUDY IT MARGARET MACKINTOSH ............................................................................................................................. ......... Margaret offers information on a selection of cakes with geographical names. Note: * contains, or may contain, nuts. Bakewell Pudding* The Bakewell pudding is a dessert made using flaky pastry with a layer of jam covered by an egg and almond filling. This is the original version of the cake, dating back to Tudor and possibly earlier times. Bakewell Tart* The Bakewell tart, a later version of the pudding, is an English confection consisting of a shortcrust pastry with a layer of jam and a sponge filling with almonds. It is distinct from the Photo © walkingthepeak. Bakewell pudding. Bath Bun Belgian Bun Chelsea Bun The Bath bun is still produced in A Belgian bun is very similar to a The Chelsea bun, created at the the Bath area of England. It is a Chelsea bun and has no proven Bun House, Chelsea, in the rich, round sweet roll with a lump link with Belgium. eighteenth century, is made of a of sugar baked in the bottom and rich yeast dough flavoured with more crushed sugar sprinkled on lemon peel, cinnamon or a sweet top after baking, although candied Black Forest spice mixture. The dough is spread fruit peel, currants or larger raisins Gâteau with a mixture of currants, brown or sultanas may be added Black Forest gâteau is the English sugar and butter before being ingredients. The Bath bun is name for the German rolled and cut into pieces that are probably descended from the 18th Schwarzwälder Kirschtorte, literally baked close together in a square century 'Bath cake'. -
Delivered Catering from Bangor University Where We Cater to You 2016
Delivered catering from Bangor University Where we cater to you 2016 Te l : 01248 382 558 Email: [email protected] Working lunch menu 3 £8.95 Morning Goods Savoury • Selection of sandwiches and wraps freshly Served from 8am-11.30am made on the premises including local meats, fish and vegetarian toppings (4 pieces) Freshly baked croissant with butter and jam (Minimum order 10) £1.50 • Smoked haddock & spinach quiche with Quail egg Seasonal fresh fruit platter £1.55 per person • Vegetable tortilla served with a spicy tomato & pepper salsa Natural Welsh yoghurt, granola and fresh fruit pot £1.60 • Coronation chicken ciabatta croute Mini Danish (2) £1.60 Salads Bacon or Welsh pork sausage bap with sauce £2.00 • Seasonal salad leaves • Homemade Welsh Cheddar coleslaw Vegetarian breakfast bap with sauce £2.00 Dessert • Homemade chocolate & pecan chewy cookie Buffet • Sliced seasonal fresh fruit platter Menus Served from 11am-6pm Please note: We cannot split 2 or more menus between numbers booked, unless it is for 20 covers or more Working lunch menu 1 £5.10 Working lunch menu 2 £6.95 £9.50 Savoury Welsh buffet Savoury Served from 11am-9pm • A selection of sandwiches and rolls • Selection of sandwiches and rolls freshly made on the premises including freshly made on the premises local meats, fish and vegetarian fillings including local meats, fish and Savoury Dessert • Bowl of crisps vegetarian toppings (4 pieces) A selection of sandwiches and seeded rolls including • Home-made Welsh cake • Mustard & honey cocktail sausage local meats, fish and vegetarian fillings. (4 pieces) and Bara brith selection. -
Traditional Breakfast Vegetarian Breakfast Jacket Potatoes Sandwiches Salads Ploughman's Lunch Hot Filled Baps Toasted Sandwic
TRADITIONAL SALADS BREAKFAST Ham • £3.95 Served until 11.30 am Cheese & Pickle • £4.20 1 Sausage, 2 Rashers of Bacon, Tuna Mayo • £4.40 2 Hash Browns, Grilled Tomato, Prawn with Marie Rose Sauce • £4.95 Egg, Mushrooms & Beans • £4.99 All Salads served with Bread and Butter VEGETARIAN PLOUGHMAN’S LUNCH BREAKFAST 2 Cheeses, Salad, Coleslaw, Apples & Grapes, 2 Quorn Sausages, 2 Eggs, Pickles, Roll & Butter • £5.95 2 Hash Browns, Grilled Tomato, Mushrooms & Beans • £4.95 HOT FILLED BAPS Breakfasts served with Tea or Coffee and Toast Bacon or Sausage Bap • £3.20 Fried Egg Bap • £2.60 JACKET POTATOES Quorn Sausage Bap • £3.20 Butter • £2.95 TOASTED SANDWICHES Cheese • £3.20 Coleslaw • £3.00 Cheese Toastie (with onion or tomato) • £3.25 Tuna • £4.20 Corned Beef & Onion Toastie • £3.40 Coronation Chicken • £4.20 Ham & Pineapple Toastie • £3.40 Chilli • £4.75 Toasties served with Side Salad & Coleslaw All Jacket Potatoes served with Side Salad SANDWICHES PANINI Fillings as for Toasted Sandwiches • £3.95 Cheese • £2.95 Served with a Salad garnish Corned Beef & Pickle • £3.20 Egg & Cress • £2.45 Coronation Chicken • £3.40 Ham • £3.20 Salad • £2.40 Salmon & Cucumber • £3.95 Tuna Mayo • £3.20 All Sandwiches served with Garnish and Crisps Porth Penrhyn, Bangor, Gwynedd LL57 4HN 01248 361 392 01248 372 050 [email protected] www.mon-social-enterprises.org.uk HOT TOAST SNACKS WELSH AFTERNOON Beans on Toast • £2.95 TEA Cheese on Toast • £2.95 Bread & Butter with Jam, Bara Brith, Scrambled Egg on Toast • £2.95 Slice of Cake, Shortbread & Pot of Tea or -
The Prochef Journal
ISSUE 20 Culinary Arts | Wine Studies | Baking and Pastry Arts | Culinary Technology | R&D The ProChef ® Journal Professional Development and Certification January–August 2013 www.ciaprochef.com Features JOURNAL Your Intuition Most Likely Fails You 8 It All Started with 12,000 Francs 11 NEWS Precision Cooking 12 Texture 15 Brad Barnes ’87, CMC Sous Vide and Food Safety 16 Senior Director— One Lump or Two? 22 Continuing Education Spring Easter Breads 25 Biodynamic Viticulture 28 Leadership and Innovation for TABLE OF CONTENTS TABLE the Professional Chef 30 Get Social! 32 The Story of Storycellars 38 The Power of ProChef 41 The impact of sous vide and precision temperature cooking Embracing Sous Vide 55 on our industry has been nothing short of profound. It’s true Captivating Confections 82 that the concept requires cooks to generate a tremendous Certifications and Courses amount of documentation, something we are typically unac- Course Calendar 3 customed to and may initially resist. But the paradigm shift Required Skill Levels 6 in the areas of operational intelligence, systems, and proce- ProChef Certification Program 42 ProChef Level I Courses 44 dures is a real positive for our industry. The need to work in ProChef Level II Courses 47 a more controlled environment pushes us to strive for stan- ProChef Level III Courses 50 dardization. It also opens new doors for creativity and World Cuisine Courses 52 exploring the way food reacts to heat. Culinary Technology Courses 54 Specialized and Advanced Courses 56 Along with the advent of these recent changes, the past 10 Baking and Pastry Courses 58 years have been a time for some of the age-old practices of Menu R&D Online Courses 60 cooking to be questioned and challenged. -
Women's Particip
Women’s Particip 10 ating Teams Greece Pool A Page 16 Korea Pool A Page 20 Japan Pool A Page 24 Brazil Pool A Page 28 Italy Pool A Page 32 Kenya Pool A Page 36 China Pool B Page 40 Dominican Republic Pool B Page 44 Cuba Pool B Page 48 Germany Pool B Page 52 Russia Pool B Page 56 USA Pool B Page 60 11 Olympic Records Olympic Medals Year Organizer Gold Silver Bronze 2000 Sydney (AUS) CUB RUS BRA 1996 Atlanta (USA) CUB CHN BRA 1992 Barcelona (ESP) CUB C.I.S.* USA 1988 Seoul (KOR) URS** PER CHN 1984 Los Angeles (USA) CHN USA JPN 1980 Moscow (URS**) URS** DDR BUL 1976 Montreal (CAN) JPN URS** KOR 1972 Munich (GER) URS** JPN PRK 1968 Mexico (MEX) URS** JPN POL 1964 Tokyo (JPN) JPN URS POL * Ex-U.S.S.R (Commonwealth of Independent States) ** U.S.S.R. 12 Olympic Ranking Nb. of 1964 1968 1972 1976 1980 1984 1988 1992 1996 2000 Countries part. Rank Rank Rank Rank Rank Rank Rank Rank Rank Rank Australia 1 – – – – – – – – – 9 Brazil 6 – – – – 7 7 6 4 3 3 Bulgaria 1 – – – – 3 – – – – – Canada 3 – – – 8 – 8 – – 9 – China 5 – – – – – 1 3 7 2 5 C.I.S.* 1 – – – – – – – 2 – – Croatia 1 – – – – – – – – – 7 Cuba 6 – – 6 5 5 – – 1 1 1 Czechoslovakia 2 – 6 7 – – – – – – – Germany (East) 3 – – – 6 2 – 5 – – – Germany (West) 2 – – 8 – – 6 – – – – Germany 2 – – – – – – – – 8 6 Hungary 3 – – 5 4 4 – – – – – Italy 1 – – – – – – – – – 9 Japan 8 1 2 2 1 – 3 4 5 9 – Kenya 1 – – – – – – – – – 11 Korea (Nth) 1 – – 3 – – – – – – – Korea (Sth) 6 6 5 4 3 – 5 8 – – – Korea 2 – – – – – – – – 6 8 Mexico 1 – 7 – – – – – – – – Netherlands 2 – – – – – – – 6 5 – Peru 7 – 4 – 7 6 4 2 – 11 11 Poland 2 3 3 – – – – – – – – Romania 2 4 – – – 8 – – – – – Russia 2 – – – – – – – – 4 2 Spain 1 – – – – – – – 8 – – Ukraine 1 – – – – – – – – 11 – United States 7 5 8 – – – 2 7 3 7 4 USSR 6 2 1 1 2 1 – 1 – – – * Ex-U.S.S.R (Commonwealth of Independent States) 13 The Road to Athens The 12 teams participating in the Olympic Games were selected according to the following procedure: •Team from the host NOC: Greece. -
UK Protected Food Names Association , Item 2. PDF 328 KB
Y Pwyllgor Newid Hinsawdd, Amgylchedd a Materion Gwledig | Climate Change, Environment and Rural Affairs Committee Ailfeddwl am fwyd yng Nghymru: brandio a phrosesu bwyd | Rethinking food in Wales: food branding and food processing UK Protected Food Names Association I am delighted to be able to give evidence before this committee here in Cardiff. My brother Kevin was born in this City and later he and I spent our early years in North Wales. The food heritage of a country is as important as its art, architecture and other aspects of its cultural history. It also has a current economic value. On the continental mainland of Europe, countries such as France, Italy and Germany have been much more zealous in protecting their food heritage with the establishment of regional, national and craft groups which are recognised in law. The Appellation Controlee regime is a good example of a protection scheme for French wines. Unfortunately in the UK we have done very little to protect our food heritage. The urbanisation of the population during the Industrial Revolution breaking the link between the population and the countryside is partially to blame but with the exception of a few guilds such as the Worshipful Company of Bakers, the lack of concern stems all the way back to the Middle Ages. It was only with the invention of the European Protected Food Name Status did food protection really traction in the UK. Sadly our record in registering PFN’s is woefully behind our European partners. The UK has around 87; Italy has well over 200. -
Miyu Nagaoka Saori Kimura
JAPAN 6 8 5 19 LIST OF HONOURS MATCH SCHEDULE World Olympic Games World Grand Prix Grand World Cup Continental Versus Pool Date Time Phase Championships Champions Cup Championships KOR Korea A August 6 09:30 Preliminary Round JPN WOMEN W L T W L T W L T W L T W L T W L T CMR Cameroon A August 8 11:35 Preliminary Round 87 36 123 39 23 62 103 168 271 12 18 30 70 37 107 n/a BRA Brazil A August 10 22:35 Preliminary Round 2014 7 1962 1 2012 3 2016 9 2003 9 2013 3 2015 5 2015 6 1987 2 RUS Russia A August 12 20:30 Preliminary Round 2010 3 1960 2 2008 5 2015 6 2002 5 2009 4 2011 4 2013 2 1983 1 ARG Argentina A August 14 20:30 Preliminary Round 2006 6 2004 5 2014 2 2001 6 2005 5 2007 7 2011 2 1979 2 2002 13 1996 9 2013 4 2000 8 2001 3 2003 5 2009 3 1975 1 1998 8 1992 5 2012 9 1999 7 1997 5 1999 6 2007 1 STAR PLAYER TEAM CAPTAIN 2005 3 1994 7 1988 4 2011 5 1998 7 1993 4 1995 6 2003 2 1990 8 1984 3 2010 5 1997 4 1991 7 2001 4 1986 7 1976 1 2009 6 1996 8 1989 4 1999 3 1982 4 1972 2 2008 6 1995 7 1985 4 1997 3 1978 2 1968 2 2007 9 1994 4 1981 2 1995 3 1974 1 1964 1 2006 6 1993 6 1977 1 1993 2 1970 2 2005 5 1973 2 1991 2 1967 1 2004 9 1989 3 3 3 1 7 2 2 2 6 1 1 2 2 1 2 3 3 7 6 16 LAST RESULT AGAINST EACH PARTICIPATING TEAM - HEAD-TO-HEAD Versus W L T Date Competition Phase Location Score Set 1 Set 2 Set 3 Set 4 Set 5 ARG 6 0 6 22.08.15 WC 2015 Round Robin Tokyo 3-0 25-16 25-19 25-12 BRA 12 52 64 10.06.16 WGP 2016 Prel. -
The Search Is on for the Uk's Favourite Family Cake
THE SEARCH IS ON FOR THE UK’S FAVOURITE FAMILY CAKE RECIPE - Competition to win £6,000 worth of Baumatic Kitchen Equipment Submitted by: Richmond Towers Communications (Chrome) Wednesday, 8 October 2008 Do you have a fantastic fruit cake recipe handed down from your great grandmother’s time? Or maybe your Dad’s trademark carrot cake is the firm family favourite? If so, Billington’s wants to hear from you. To mark Billington’s150th anniversary, the company is looking for 150 favourite family cake recipes from around the UK. Billington’s wants to find the nation’s top cake recipes, old or new; regional or national and the stories behind them. How did they come about? Who baked them first? Is there a local tradition linked to this cake or does it have an intriguing international connection? It could be as obvious as Dundee Cake or Banbury Cake, or maybe a Saffron Cake from Cornwall or a Pepper Cake from the north of England. Then again, Madeira Cake is a firm British favourite or the classic Victoria Sponge, or how about your take on a Welsh Cake. Or it could just be your Uncle’s tasty breakfast muffins or your mum’s ‘out of this world’ chocolate brownies. Billington’s want to know what’s so special about your recipe? Is there a secret ingredient which makes it truly delicious or does it have a heritage which earns it a place in history? The judges will consider entered cake recipes for their taste, authenticity and the story behind the recipe.