...Name: Joel Sanguinetti Title: All About Eve Year: 1950 Director: Joseph L. Mankiewicz Producer: Darryl F. Zanuck Three Performers: Bette Davis, Anne Baxter, George Sanders Costume/Wardrobe: Edith Head, Charles LE Maire, Sam Benson, Josephine Brown, Ann Landers, Merle Williams Hair and Make-up: Ben Nye, Bunny Gardel, Franz Prehoda, Kay Reed, Gene Roemer, Gladys Witten Set and Stage Design: Thomas Little, Walter M. Scott Musical Score Composer: Alfred Newman Cinematographer/Photographer: Milton R. Krasner Screenplay: Joseph L. Mankiewicz Original Novel, Play, or Story: Mary Orr – The Wisdom of Eve Academy Awards (Oscars) Won: 1. Best Actor in a Supporting Role – George Sanders 2. Best Costume Design, Black-and-White – Edith Head & Charles LE Maire 3. Best Director – Joseph L. Mankiewicz 4. Best Picture – 20th Century Fox 5. Best Sound, Recording – 20th Century-Fox Sound Dept. 6. Best Writing, Screenplay – Joseph L. Mankiewicz Joel Sanguinetti Mr. Skillings English 101-B4N December 19, 2011 All About Theatre Theatre has evolved in many ways throughout history. Theatre goes back to the 6th century BCE and develops its origins from Greece. Around 1750, theatre was introduced to New York, and eventually became what we now know as Broadway theatre. All About Eve, directed and written by Joseph L. Mankiewicz, is a movie based on the novel The Wisdom of Eve, written by Mary Orr. All About Eve is a movie about Broadway theatre and the harsh...
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...For most of us today, baking is something we don’t usually think much about. For as long as I can remember, I have always enjoyed baking. Over the last few years, I started watching baking shows. The shows would talk about leavening agents and how they were important. My children and husband started asking me what a leavening agent was. Obviously I would know; I am Kathy Crocker to my family and friends. They thought that I always had the answers. When it came baking, the only thing I knew about leavening was it was baking soda and baking powder. This had piqued my curiosity. What is a leavening agent? Leavening is used to modify something for the better. Leavening is a key component in baking; everything from cookies to bread. Using a leavening agent helps make baked goods light and have a higher volume. The baked goods are more tender and easier to digest. There are three main leavening agents; solid, liquid, and gas. The most commonly used one is gas (air, steam, and carbon dioxide). All baked goods rely on steam and air in baking. Steam is released because of the liquids in baked goods. Air is present in the batter when we use physical means to incorporate it in; creaming, whipping, folding, sifting, and kneading. Carbon dioxide is not in all baked goods. Carbon dioxide can be found when using yeast, baking soda, and baking powder. Yeast is commonly used in breads. Baking powder can be used alone or with another leavening agent. Baking soda is often used with an acidic...
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...Eggless Chocolate Brownies Brownies are my all time favorite dessert dish. a slice of brownie topped with a scoop of vanilla ice cream and chocolate syrup drizzled over, makes me go crazy. This time i tried egg less brownies. i substituted egg with condensed milk and orange juice. that is a wrong combination of mixing condensed milk and orange juice, as the milk gets curdled. yes it curdled a bit, but once i added the flour, everything went fine and it resulted in yummy and delicious brownies. I managed to click step wise pictures, but could not click few steps. excuse me for that. You can skip the orange juice and add water for the measurement told, along with the dark chocolate while melting it. i will explain this in step wise pictures, so you can get a clear idea. When you are baking egg less cakes or brownies, the recipe either calls for Milk, condensed milk or butter milk. and also vinegar or any other citric based one like orange juice is added. actually the citric when mixed with baking soda and baking powder(its a chemistry stuff) gives you a fluffy soft cake. Ingredients: 1 cup all purpose flour / Maida 1 tsp baking powder 1/2 tsp baking soda 3/4 cup of Dark chocolate 30 ml of water 65 ml of Orange juice 1/2 cup(116 gms) of Butter 3 tbsp of powdered sugar 200 gms of Condensed milk 5 almonds or walnuts finely chopped Method: Prepare for double boiling, to melt the chocolate, by heating a larger vessel with water up to its 3/4 th level and fit...
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...weighing paper • 50 mL flask • 50ml graduated cylinder • ~5 g baking soda • ~15 mL vinegar Introduction: The word equation for the following reaction is as follows: vinegar + baking soda → sodium acetate + water + carbon dioxide The chemical equation for the reaction is: CH3COOH + NaHCO3 → NaC2H3O2 + H2O + CO2 Reactants Products Procedure: 1. Record the mass of the empty flask and the balloon. 2. Pour about 15 mL of vinegar into the flask. Weight the flask & vinegar, subtract the flask weight to find the weight of your vinegar. 3. Put about 5g of baking soda into the balloon, make sure you weight the empty balloon first so you know exactly how much baking soda was put in. Record the exact mass of baking soda that is in the balloon. 4. While one student holds the flask, another must slip the open end of the balloon over the mouth of the flask, while keeping the baking soda from entering the flask. 5. Weight the whole system and record the mass. 6. Tip the balloon upright, allowing the baking soda to drop into the flask and allow the reaction to fully complete. Measure and record the mass of the products/container/balloon 7. Swirl your reaction a little bit to make sure all of the baking soda reacted 8. After the reaction is completed, weight the mass of the balloon, flask, baking soda and vinegar (Do not let any gas escape from the system that...
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...RMIT International University Vietnam ASSIGNMENT COVER PAGE Course Code: BUSM 4092 Course Name: Applied Entrepreneurship Location where you study: Saigon South Campus Title of Assignment: Group Assignment File(s) submitted 1 Student name: Hoang Bao Chau s3298283 Vu Ngoc Thuy Bui Thai Han Pho Ai Hong s3324477 s3343702 s3296816 Learning Facilitator in charge: Mr Phillip Dowler G4 Assignment due date: Jan 04 2013 Date of submission: Jan 04 2013 Number of pages including this one: 30 Word Count: 20 pages for the main content, 10 pages for Appendix and Table of Content Lecturer: Mr Phillip Dowler Team: Unity Hoang Bao Chau Vu Ngoc Thuy Bui Thai Han Pho Ai Hong s3298283 s3324477 s3343702 s3296816 Group 4 - Semester C 2012 RMIT University | Applied Entrepreneurship | Feasibility Report 1 Table of Contents Executive Summary ............................................................................................................................. 3 A. I. II. III. B. I. II. 1. 2. III. 1. 2. IV. V. VI. 1. 2. VII. C. I. II. III. IV. V. VI. D. I. II. III. Business Idea ............................................................................................................................... 4 Opportunity: ............................................................................................................................. 4 Product and Service: ........................................................................................................
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...sanitize and air dry n. Prewash, wash, rinse, air dry and sanitize 6. A cleaning compound that is good at mineral deposit control is o. p. Acids q. Basic Alkalis r. Chelating s. Surfactants 7. 8. A cleaning compound use to remove heavy accumulation of soil. a. Abrasive cleaners b. Acid cleaners c. Detergents d. Solvent cleaners 9. First step in cleaning kitchen premises t. Collect loose dust by sweeping the kitchen floor daily with a broom u. Make an all-purpose cleaner in a spray bottle v. Prepare diluted vinegar solution in a bucket w. Fill a few bowls with about ½ cup each of baking soda 10. Second step in cleaning kitchen premises x. Collect loose dust by sweeping the kitchen floor daily y. Prepare diluted vinegar solution in a bucket z. Fill a few bowls with about ½ cup each of baking soda {. Make an all-purpose cleaner in a spray bottle 11. Third step in cleaning kitchen premises |. Make an...
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...CAKES RECIPE 1. EASY CHOCOLATE CAKE Ingredients * 3 cups (750 mL) all purpose flour * 2 cups (500 mL) granulated sugar * 2/3 cups (150 mL) cocoa powder * 2 tsp (10 mL) baking soda * 1/2 tsp (2 mL) salt * 2 cups (500 mL) cold coffee or water * 1 cup (250 mL) vegetable oil * 2 tsp (10 mL) vanilla * 3 tbsp (45 mL) cider vinegar Preparation In large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Whisk in coffee, oil and vanilla. Stir in vinegar. Prepare pans as per below. Pour in batter, smoothing top. Bake in 350°F (180°C) oven until cake tester inserted into centre comes out clean (see below for times). Let cool for 10 minutes. Invert onto rack and remove pan. Remove paper; let cool completely. Metal Pan Size: One 13- x 9-inch (3.5 L) cake pan; Grease and line with parchment paper; Bake 30 to 35 minutes. Metal Pan Size: Two 8-inch (1.2 L) or 9-inch (1.5 L) round cake pans; Grease and line with parchment paper; Bake 20 to 25 minutes. Metal Pan Size: Two 8-inch (2 L) or 9-inch (2.5 L) square cake pans; Grease and line with parchment paper; Bake 20 to 25 minutes. Metal Pan Size: 24 muffin cups for cupcakes; Grease or line with paper cups; Bake 18 to 20 minutes. 2. FABULOUS FUDGE CHOCOLATE CAKE * 2 1/4 cups all-purpose flour * 2 teaspoons baking soda * ½ teaspoon salt * 1/2 cup butter * 2 1/2 cups packed brown sugar * 3 eggs * 1 1/2...
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...cup grated orange zest (6 oranges) 3 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon kosher salt 3/4 cup freshly squeezed orange juice, divided 3/4 cup buttermilk, at room temperature 1 teaspoon pure vanilla extract To glaze one loaf (optional): 1 cup confectioners' sugar, sifted 1 1/2 tablespoons freshly squeezed orange juice Directions: Heat the oven to 350 degrees. Grease and flour two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Line the bottoms with parchment paper. Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, one at a time, and the orange zest. In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine 1/4 cup of the orange juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean. While the cakes bake, cook the remaining 1/2 cup of granulated sugar with the remaining 1/2 cup orange juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place them on a baking rack set over a tray. Spoon the orange syrup...
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...Why You Should Clarify With Baking Soda If you’ve been natural long enough you get to experience a new product being praised and then vilified. What was once sent from above becomes the most taboo of products and in the heat of the controversy the actual information about said products gets lost. Baking soda is one such product. Baking soda is a work horse product in the home and personal care. Add it to your toothpaste for a whiter, brighter smile or use it laundry to help clean and freshen your clothes. There are many uses for this very expensive and accessible item. Here’s why you should add it to your grocery list and start using it as a clarifier. Baking soda has the ability to absorb grease and has a gritty texture that makes it great for...
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...CUPCAKE Recipe INGREDIENTS 110g butter, softened 110g caster sugar 110g plain flour 2 tsp baking powder ¼ tsp salt 2 medium eggs 1 tsp vanilla extract METHOD Preheat the oven to 180C/ 350F / Gas 4. Line a muffin tin with paper cases. Put the butter and sugar in a bowl and beat until pale and fluffy. Sift the flour, baking powder and salt into the bowl. Beat the eggs and vanilla and add to the bowl. Beat until just combined. Spoon the mixture into the paper cases. Bake for 18 to 20 minutes until risen, golden and firm to the touch. Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Fillings and Flavour Suggestions You can add a filling to the cupcake by cutting a cone from the middle of each cake with a serrated knife. Fill the hole with jam, lemon curd or one of these fabulous fillings: Raspberry and Chocolate Cupcakes Fill each cake with 1 tsp seedless raspberry jam and ice with chocolate buttercream. Lemon Cupcakes Fill each with 1 tsp lemon curd. Ice with lemon buttercream. Caramel Cupcakes Fill each with 1 tsp dulche de leche, ice with a single quantity of vanilla buttercream and top with sliced banana Chocolate Cream Cupcakes Mix 75g mascarpone with 2 tbsp double cream and quarter tsp vanilla. Put 1 tsp of this in the centre of each cupcake. Ice with chocolate buttercream. Buttercream Icing Suggestions For plain buttercream, beat 110g butter until soft, then beat in 110g icing sugar, a tablespoon at a time...
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...just desserts”, those were the first words that inspired me to make baking be my passion project. Baking has been a therapeutic way to cope with anxiety, depression, and stress, things that I have struggled with and continue to find a healthy solution to overcome it. Baking has been a way to show self expression, mindfulness, through baking we can learn the do’s and don’ts of common mistakes people do while baking, as well as the miss trials I had while baking, and what the ingredients in a recipe really mean, as well as the quality in freshness of ingredients. This passion of mine began while watching...
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...almond flour. Mix thoroughly. Take generous tablespoons of the dough (it will be slightly crumbly) and roll it into a small ball, about an inch in diameter, and then shape into a crescent shape. Place onto parchment paper and bake at 350°F for 15-20 minutes or until a light golden brown. Dust with powdered sugar. For added decadence let the cookies cool and dip one end of them into some melted chocolate, then let the chocolate harden. Amaretti Cookies Ingredients: 2 1/2 cups of almond flour -or- 3 cups of blanched slivered almonds, finely ground up 1 1/4 cup of baker's sugar (superfine sugar) 3 egg whites 1/2 teaspoon of vanilla extract 1 teaspoon of almond extract Extra sugar for dusting Procedure: Preheat oven to 300 F and line baking sheets with parchment paper. In a food processor mill together the almond flour and sugar. Add the vanilla and almond extract and pulse for a few seconds. Add the eggs, one at a time, and continue to process until the dough is smooth. Place teaspoons of the dough on the parchment paper and dust with sugar. Bake for 24-30 minutes or until golden brown. Cool completely before serving. They will be slightly chewy at first, but they will be nicely crispy as a day or two goes by. Store in a cool, dry place. (Note: I usually underbake mine since I like them chewy. If that's your preference, bake them for about 20-24 minutes.) Oatmeal Chocolate Cookies Ingredients: 1 cup (2 sticks, 8 oz, 225 g) unsalted butter 1...
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...where I would be now, I never would have imagined I would be graduating baking and pastry school, embarking on my career as a pastry chef, and launching my own cake decorating business. I first began college as a premed student in Northern Kentucky. Four majors later I found out about the Baking and Pastry program at the Art Institute and I realized baking did not have to be just a hobby. The program helped me recognize that I could have a career in a field that I have an immense love and passion for. I began the program in October of 2009, eager to learn all that I could about my new field of study. I was anxious to acquire the techniques that I watched everyday on the Food Network and excited to one day create the masterpieces that these Chefs have done. My first cake in my introduction to baking class was simply decorated with a vine of pumpkins. Through the classes offered in the Baking and Pastry program, the instructors helped expand my knowledge and skills. During my second quarter at the Art Institute I was able to make a primitive fire place scene out of bread and as Easter Bunny with a basket make completely of sugar. Each class was specific to techniques used to create exquisite showpieces and cake creations. After my third quarter in the program, I had experience making many classic European tortes and made a box completely out of chocolate. My fourth and final quarter was my favorite of my Baking and Pastry college career. I had finally reached that classes that were...
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...centered on a baking community, which eagerly seeks out the high quality and chemical free baking products. The iconic label represents personality traits consumers can relate to such as honesty, purity, and superior strength (Keller, 2013, p. ). As a small company with products used extensively by bakers around the world, King Arthur Flour employee owned company regularly contributes to the future direction of the business (Godes & Mayzlin, 2007, p. 724). This paper will demonstrate how King Arthur made a marketing program from a baking company and their baking activities into a unique business and consumer experience. This paper will also explain how word of mouth has created a unique baking community used to provide support and shared ideas with all consumers. Brand Equity King Arthur Flour’s main sources of brand equity comes from their flour products, which is produced and sold business to business but also their baking equipment, baking products and baking catalogs (Godes & Mayzlin, 2007, p. 726). King Arthur Flour brand equity also comes from their direct to consumer sales through their smaller company stores and cafes which offer baking products, cookware and baked goods for immediate consumption. (Keller, 2013, p. …..). King Arthur Flour has built its marketing program around building and preserving their brand equity by engaging the community, maintaining a quality product and supporting the employee owned company with decisions to support the baking community...
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...the mixture to compare and contrast. The 8th graders combined different substances and added water. They took the temp, timed the reactions, and argued about their ideas until they came up with their claim. The claim they came up with is C6H8O7 (Citric Acid) and NaHCO3 (Baking Soda). According to the physical features, the group of 8th graders believe that Citric Acid and Baking Soda is in the mystery mixture because, Citric Acid has small, roundish chunks. When mixed with the powdery Baking Soda, the chunks become less clear, and more snow coloured. When mixed with Baking Soda, and 10 drops of water, the Citric Acid bubbled and fizzed just like 7up. The temp that they got for it was 16.4o C. They tried the different combinations several different times to see if the reactions changed any, it didn’t. The physical and chemical properties were just like the mystery mixture, which was, small roundish chunks mixed with a snowy powder. When 10...
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