This document discusses different uses and values of bread around the world. It provides statistics on the typical cost of a loaf of bread in various countries, ranging from $0.15 in Peru to $4 in the US. The document also explores creative reuses of bread beyond eating, such as crafts, accessories, sculptures, and more. It reflects on the biblical story of Jesus feeding 5000 people with just 5 loaves of bread and 2 fish.
The document discusses the ingredients and uses of bread around the world. A standard loaf of bread is made from wheat flour, yeast, water, and salt. The cost of bread varies globally from around $0.40 per loaf in some countries to over $4 in others. Throughout history, bread has taken on many purposes beyond just eating, from craft materials to sports equipment to vehicles.
The document is a vocabulary notebook containing Portuguese words organized alphabetically from A to Z. It includes the words, their spelling, and short sample sentences using some of the words. The notebook was made for a student to learn new vocabulary words.
The document lists 18 things one can do with sliced bread including making toast, grilled cheese sandwiches, French toast, using as a hot dog bun, making fluffernutters, using as gingerbread house siding, peanut butter and jelly sandwiches, softening brown sugar, picking up glass, making sculptures, thickening soup, croutons, bread pudding, toast with fried chicken, egg in a basket, beads, mixing into meatloaf or meatballs, and dipping in cheese fondue. It encourages adding more ideas in the comments.
It was launched by the Real Bread Campaign in 2009 with two aims. The first was to get people thinking about the independent bakers in their own community and to start supporting them by exploring their product list. And the second - to get people baking their own bread. Not only is this a useful activity, whether it’s at home or in the classroom, but it improves baking knowledge and directs people toward healthier choices by avoiding all the artificial additives that can be part of an industrial loaf. please visit: https://weare-risen.com/
This document contains a student's daily schedule and tasks for Friday. The schedule includes subjects like maths, English, music, and French. It also includes breaks. Some of the tasks involve completing math problems, writing a book review, role playing conversations in French, and making a game using recycling materials. The student is encouraged to have a good weekend and focus on self-care.
Students from Spain, Germany, Holland, and Poland worked on a cultural exchange project comparing aspects of their lifestyles and traditions. They discussed typical meals and festivals in their countries. Some key findings were that breakfast habits differed between northern and southern Europe, while Christmas and New Year's traditions had both similarities and differences. The students learned about traditional recipes from each other's home countries.
The document discusses various ways to increase the value of bread beyond its basic nutritional and economic value. It suggests donating bread to those in need to save lives, creating interactive art projects using bread to generate funds for charity, and developing educational activities like observing ants to add entertainment value from a simple loaf. The goal is to think creatively about maximizing the impact and value of bread through sharing, community engagement, and bringing people together over a humble food staple.
The document discusses the ingredients and uses of bread around the world. A standard loaf of bread is made from wheat flour, yeast, water, and salt. The cost of bread varies globally from around $0.40 per loaf in some countries to over $4 in others. Throughout history, bread has taken on many purposes beyond just eating, from craft materials to sports equipment to vehicles.
The document is a vocabulary notebook containing Portuguese words organized alphabetically from A to Z. It includes the words, their spelling, and short sample sentences using some of the words. The notebook was made for a student to learn new vocabulary words.
The document lists 18 things one can do with sliced bread including making toast, grilled cheese sandwiches, French toast, using as a hot dog bun, making fluffernutters, using as gingerbread house siding, peanut butter and jelly sandwiches, softening brown sugar, picking up glass, making sculptures, thickening soup, croutons, bread pudding, toast with fried chicken, egg in a basket, beads, mixing into meatloaf or meatballs, and dipping in cheese fondue. It encourages adding more ideas in the comments.
It was launched by the Real Bread Campaign in 2009 with two aims. The first was to get people thinking about the independent bakers in their own community and to start supporting them by exploring their product list. And the second - to get people baking their own bread. Not only is this a useful activity, whether it’s at home or in the classroom, but it improves baking knowledge and directs people toward healthier choices by avoiding all the artificial additives that can be part of an industrial loaf. please visit: https://weare-risen.com/
This document contains a student's daily schedule and tasks for Friday. The schedule includes subjects like maths, English, music, and French. It also includes breaks. Some of the tasks involve completing math problems, writing a book review, role playing conversations in French, and making a game using recycling materials. The student is encouraged to have a good weekend and focus on self-care.
Students from Spain, Germany, Holland, and Poland worked on a cultural exchange project comparing aspects of their lifestyles and traditions. They discussed typical meals and festivals in their countries. Some key findings were that breakfast habits differed between northern and southern Europe, while Christmas and New Year's traditions had both similarities and differences. The students learned about traditional recipes from each other's home countries.
The document discusses various ways to increase the value of bread beyond its basic nutritional and economic value. It suggests donating bread to those in need to save lives, creating interactive art projects using bread to generate funds for charity, and developing educational activities like observing ants to add entertainment value from a simple loaf. The goal is to think creatively about maximizing the impact and value of bread through sharing, community engagement, and bringing people together over a humble food staple.
The document discusses various ways to increase the value of bread beyond its basic nutritional and economic value. It suggests donating bread to those in need to save lives, creating interactive art projects using bread to generate funds for charity, and developing educational activities like observing ants to add entertainment value from the simple loaf. The key message is that bread, a humble food, can be used creatively to benefit others and build community.
This document discusses the variety of breads found around the world and proposes creating a wiki called WikiBread to share information about different types of bread by country, including their history, recipes, cultural significance, nutrition and opportunities to experience local breads through tourism. It suggests building a "bread map" and "bread route" to explore different bread traditions globally.
The document discusses the value and importance of bread. It notes that while bread comes in many varieties and is plentiful in stores, going on sale at times, its true value would be realized if it was the only food available or if there was a lack of bread causing hunger. The document quotes Maxine Hong Kingston saying "Hunger also changes the world - when eating can’t be a habit, then neither can seeing," suggesting that hunger impacts creativity. It encourages the reader to remember this lesson about hunger and not just leave crumbs.
European Comenius reecipe book comnpartLuciana Soldo
European recipes book inherent Comenius project 2013. Pupils from Cyprus, Estonia, Italy, Greek, Romenia and Poland organized these activities and Romanian Teacher developped this PPT presentation about traditional food
This document contains recipes from Cyprus that are part of a Comenius project involving schools from 6 European countries. It includes 3 main dish and 3 dessert recipes from Cyprus. The main dishes are trahanas soup with haloumi cheese, sieftalies and afelia. Trahanas soup is a creamy wheat soup with halloumi cheese. Sieftalies are pork meatballs wrapped in caul fat. Afelia is pork stewed in red wine and coriander sauce. The dessert recipes are xalva katsarolas, a semolina pudding, and baklava.
Wildtree was founded by Leslie Montie when she wanted to make easy, nutritious family dinners for her children who had dietary restrictions. She started experimenting with herbs and spices to make pizza, pasta and other meals, storing them in recipe-sized bags to make preparation fast. Neighbors and friends wanted to buy the blends, and the business started selling the products at home parties. The company aims to provide simple, healthy, natural and easy to prepare products made with high quality ingredients without additives or preservatives.
Solution game 3eso_proportionality_problemsalzambra
1. The old man distributes the candies proportionally according to the grandchildren's ages, with the 4-year old getting 20 candies, and the 6-year olds each getting 30 candies, and the 8-year old getting 40 candies.
2. The final price of the tennis racket after a 16% tax is €208.80.
3. Using proportional reasoning, it is determined that the speed of the evening Seville-Almeria train is 80 km/h.
The document discusses the history and ingredients of bread. It begins by describing the traditional ingredients of flour, water, salt, and yeast and how they interact in the leavening process. It then discusses how bread production became commercialized and industrialized with the introduction of baking soda, baking powder, and mechanized wheat processing. The industrialization removed much of the nutrition from white bread by stripping the nutrient-rich wheat bran.
This document provides a summary of the February 2016 issue of Easy Food magazine. It includes highlights such as recipes for pancake Tuesday, simple weeknight dinners using tortilla wraps, and immunity-boosting meals. There are also features on easy French recipes, seasonal Irish cooking, and nourishing recipes to keep healthy. The issue profiles a cookery school in Normandy, France and provides recipes for fish soup, chicken with mushrooms, an apple tart, and a cheese omelette.
Phillip from Peru shares pictures and ideas about bread in Peru. Bread is often the main course in meals in Peru. There are many types of bread made with potato and sweet potato flour. Because of the variety of ingredients, Peruvian breads are becoming popular globally and the Peruvian team placed highly in a world bread competition. Pan Wawa is a common bread found in mountain regions of South America.
The document discusses creative ways to increase the value of bread beyond its basic use as food. It provides 11 examples of combining bread with art, aroma, and gifts. Specifically, it proposes:
1) Slicing and drying bread to create paintings and artworks that could be auctioned.
2) Shaping, drying, or baking bread and painting it to create valuable artifacts.
3) Adding oils to bread to create perfumes that could evoke familiar memories and entice people by their aroma.
4) Assembling bread gift baskets as an alternative to sugary treats, helping to spread joy.
The document provides a history of Oreo cookies, including their introduction in 1912 by the National Biscuit Company (now Nabisco) and various developments over time. It discusses how Oreos became America's best-selling cookie and a global brand, while the origin of the name "Oreo" remains uncertain. The document also lists 22 unusual limited edition Oreo flavors that have been introduced.
Italian cheeseaholic, volume one, 1st editionaidanbenbow
This document provides an introduction and table of contents to a book about Italian cheeses. It begins by introducing the author, Aidan Patrick Benbow, and providing biographical information. It then lists the various chapter titles that will be covered in the book, which include descriptions of different cheeses as well as their origins, production methods, nutritional properties, and more. The table of contents serves to give the reader a high-level overview of the topics and cheeses that will be discussed in the book.
This document discusses different types of breads and pre-ferments. It describes 10 types of breads from around the world like banana bread, baguette, breadstick, brioche, and pita bread. It also explains what pre-ferments are and lists 3 main types - wet pre-ferments like poolish and levain, and firm pre-ferments like biga and pâte fermentée. Poolish is a Polish wet pre-ferment made with equal parts flour and water while biga is an Italian firm pre-ferment made with flour, water, and a small amount of yeast. The document was submitted by Pratiksha Diyali for her Bakery and
Waffles originated in China but were popularized in Europe in the 18th century when a cook accidentally created an indented pancake using a meat tenderizer. This led to the development of the waffle iron. Today, waffles come in various styles across countries and regions. Common ingredients include batter, milk, eggs, and salt. The waffle iron is used to cook waffles by pressing the batter between heated plates to produce the iconic pockets. Waffles are often topped with butter, syrup, fruit, or other items and can be eaten for breakfast or as a snack.
This document provides guidance on proper table manners. It lists 11 rules for etiquette at the table, including sitting up straight, not reaching across the table, eating at an appropriate pace, taking small portions of food offered, and indicating when finished by placing cutlery together rather than in a crossed position. Politely refusing or accepting dishes when offered is also addressed.
This document discusses bread and its cultural significance around the world. It mentions that bread plays an important role in every culture and there are many different types of bread. It also suggests building a "bread route" or "Wikibread" website to share information about the history, recipes, and cultural aspects of bread in different countries and regions.
This document provides the rules and questions for 5 phases of a food quiz competition. It includes 50 multiple choice and short answer questions testing knowledge about foods, culinary history, and food terminology from around the world. The questions cover topics like bakery items in Bangalore, the origin of Worcestershire sauce, nouvelle cuisine, and cheeses allowed to be called Stilton.
This document discusses the many ways that bread is meaningful. It notes that bread was first made 30,000 years ago and has remained a symbol of food, money and health throughout history. The document also outlines how bread is universal, consumed worldwide and in many religions. While bread lacks senses, it affects all our senses through sights, sounds, smells and tastes. Bread is described as being life, love, and a way to start each day. The document reframed bread in terms of its deeper value and discussed ingenious non-food uses of bread throughout history.
The document discusses various ways to increase the value of bread beyond its basic nutritional and economic value. It suggests donating bread to those in need to save lives, creating interactive art projects using bread to generate funds for charity, and developing educational activities like observing ants to add entertainment value from the simple loaf. The key message is that bread, a humble food, can be used creatively to benefit others and build community.
This document discusses the variety of breads found around the world and proposes creating a wiki called WikiBread to share information about different types of bread by country, including their history, recipes, cultural significance, nutrition and opportunities to experience local breads through tourism. It suggests building a "bread map" and "bread route" to explore different bread traditions globally.
The document discusses the value and importance of bread. It notes that while bread comes in many varieties and is plentiful in stores, going on sale at times, its true value would be realized if it was the only food available or if there was a lack of bread causing hunger. The document quotes Maxine Hong Kingston saying "Hunger also changes the world - when eating can’t be a habit, then neither can seeing," suggesting that hunger impacts creativity. It encourages the reader to remember this lesson about hunger and not just leave crumbs.
European Comenius reecipe book comnpartLuciana Soldo
European recipes book inherent Comenius project 2013. Pupils from Cyprus, Estonia, Italy, Greek, Romenia and Poland organized these activities and Romanian Teacher developped this PPT presentation about traditional food
This document contains recipes from Cyprus that are part of a Comenius project involving schools from 6 European countries. It includes 3 main dish and 3 dessert recipes from Cyprus. The main dishes are trahanas soup with haloumi cheese, sieftalies and afelia. Trahanas soup is a creamy wheat soup with halloumi cheese. Sieftalies are pork meatballs wrapped in caul fat. Afelia is pork stewed in red wine and coriander sauce. The dessert recipes are xalva katsarolas, a semolina pudding, and baklava.
Wildtree was founded by Leslie Montie when she wanted to make easy, nutritious family dinners for her children who had dietary restrictions. She started experimenting with herbs and spices to make pizza, pasta and other meals, storing them in recipe-sized bags to make preparation fast. Neighbors and friends wanted to buy the blends, and the business started selling the products at home parties. The company aims to provide simple, healthy, natural and easy to prepare products made with high quality ingredients without additives or preservatives.
Solution game 3eso_proportionality_problemsalzambra
1. The old man distributes the candies proportionally according to the grandchildren's ages, with the 4-year old getting 20 candies, and the 6-year olds each getting 30 candies, and the 8-year old getting 40 candies.
2. The final price of the tennis racket after a 16% tax is €208.80.
3. Using proportional reasoning, it is determined that the speed of the evening Seville-Almeria train is 80 km/h.
The document discusses the history and ingredients of bread. It begins by describing the traditional ingredients of flour, water, salt, and yeast and how they interact in the leavening process. It then discusses how bread production became commercialized and industrialized with the introduction of baking soda, baking powder, and mechanized wheat processing. The industrialization removed much of the nutrition from white bread by stripping the nutrient-rich wheat bran.
This document provides a summary of the February 2016 issue of Easy Food magazine. It includes highlights such as recipes for pancake Tuesday, simple weeknight dinners using tortilla wraps, and immunity-boosting meals. There are also features on easy French recipes, seasonal Irish cooking, and nourishing recipes to keep healthy. The issue profiles a cookery school in Normandy, France and provides recipes for fish soup, chicken with mushrooms, an apple tart, and a cheese omelette.
Phillip from Peru shares pictures and ideas about bread in Peru. Bread is often the main course in meals in Peru. There are many types of bread made with potato and sweet potato flour. Because of the variety of ingredients, Peruvian breads are becoming popular globally and the Peruvian team placed highly in a world bread competition. Pan Wawa is a common bread found in mountain regions of South America.
The document discusses creative ways to increase the value of bread beyond its basic use as food. It provides 11 examples of combining bread with art, aroma, and gifts. Specifically, it proposes:
1) Slicing and drying bread to create paintings and artworks that could be auctioned.
2) Shaping, drying, or baking bread and painting it to create valuable artifacts.
3) Adding oils to bread to create perfumes that could evoke familiar memories and entice people by their aroma.
4) Assembling bread gift baskets as an alternative to sugary treats, helping to spread joy.
The document provides a history of Oreo cookies, including their introduction in 1912 by the National Biscuit Company (now Nabisco) and various developments over time. It discusses how Oreos became America's best-selling cookie and a global brand, while the origin of the name "Oreo" remains uncertain. The document also lists 22 unusual limited edition Oreo flavors that have been introduced.
Italian cheeseaholic, volume one, 1st editionaidanbenbow
This document provides an introduction and table of contents to a book about Italian cheeses. It begins by introducing the author, Aidan Patrick Benbow, and providing biographical information. It then lists the various chapter titles that will be covered in the book, which include descriptions of different cheeses as well as their origins, production methods, nutritional properties, and more. The table of contents serves to give the reader a high-level overview of the topics and cheeses that will be discussed in the book.
This document discusses different types of breads and pre-ferments. It describes 10 types of breads from around the world like banana bread, baguette, breadstick, brioche, and pita bread. It also explains what pre-ferments are and lists 3 main types - wet pre-ferments like poolish and levain, and firm pre-ferments like biga and pâte fermentée. Poolish is a Polish wet pre-ferment made with equal parts flour and water while biga is an Italian firm pre-ferment made with flour, water, and a small amount of yeast. The document was submitted by Pratiksha Diyali for her Bakery and
Waffles originated in China but were popularized in Europe in the 18th century when a cook accidentally created an indented pancake using a meat tenderizer. This led to the development of the waffle iron. Today, waffles come in various styles across countries and regions. Common ingredients include batter, milk, eggs, and salt. The waffle iron is used to cook waffles by pressing the batter between heated plates to produce the iconic pockets. Waffles are often topped with butter, syrup, fruit, or other items and can be eaten for breakfast or as a snack.
This document provides guidance on proper table manners. It lists 11 rules for etiquette at the table, including sitting up straight, not reaching across the table, eating at an appropriate pace, taking small portions of food offered, and indicating when finished by placing cutlery together rather than in a crossed position. Politely refusing or accepting dishes when offered is also addressed.
This document discusses bread and its cultural significance around the world. It mentions that bread plays an important role in every culture and there are many different types of bread. It also suggests building a "bread route" or "Wikibread" website to share information about the history, recipes, and cultural aspects of bread in different countries and regions.
This document provides the rules and questions for 5 phases of a food quiz competition. It includes 50 multiple choice and short answer questions testing knowledge about foods, culinary history, and food terminology from around the world. The questions cover topics like bakery items in Bangalore, the origin of Worcestershire sauce, nouvelle cuisine, and cheeses allowed to be called Stilton.
This document discusses the many ways that bread is meaningful. It notes that bread was first made 30,000 years ago and has remained a symbol of food, money and health throughout history. The document also outlines how bread is universal, consumed worldwide and in many religions. While bread lacks senses, it affects all our senses through sights, sounds, smells and tastes. Bread is described as being life, love, and a way to start each day. The document reframed bread in terms of its deeper value and discussed ingenious non-food uses of bread throughout history.
1. Just
‘Loafing’
Around…
By
Team #24986
Project Assignment for “Crash Course in Creativity”
2. A Bread by any other name
or in any other place is still a Bread…
Bread Around the World…
Looking different, but essentially the same!
3. The Value / Cost of Bread Today…
On the increase…
4. How much does a Loaf of Bread cost?
( based on US$ )
- In US : from $0.69 - $4 now;
1965 - $0.25 a loaf?
- In Peru : $0.15
- In South Africa : $0.50
- In UK : $1 (handmade); $1.25 (supermarket);
$1.75 (bakery)
- In Saudi Arabia : $0.40 (4 loaves of bread) = 1 riyal
- In Russia : $0.70
- In Italy : $1.30-$2.50 (per kg)
- In India : $0.40
5.
6. What can we do with ONE loaf?
A LOT!!!
Especially if you
slice it up…
7. Bread Breaking Records…
The longest loaf of bread…
The longest loaf of bread - world record set by Italian bakers
from Modica, Umberto, Italy. Eighteen bakers cooked through
the night using 2500 lbs of flour to create a loaf that measured
up to more than 3,600 ft long - setting the new world record for
the Longest Loaf of Bread.
The largest loaf of bread…
The largest loaf of bread weighed 1.571 tonnes (3,463 lb) and
was made by Joaquim Goncalves (Brazil) in
Curitiba/Parana, Brazil, on 13 November 2008 in celebration of
Guinness World Records Day.
8. Jesus Feeds the 5000…
with 5 loaves & 2 fish…
Luke 9
10 And the apostles, when they were returned, told him all that they had done. And he took them, and went aside privately into a desert place belonging
to the city called Bethsaida.
11 And the people, when they knew it, followed him: and he received them, and spake unto them of the kingdom of God, and healed them that had need
of healing.
12 And when the day began to wear away, then came the twelve, and said unto him, Send the multitude away, that they may go into the towns and
country round about, and lodge, and get victuals: for we are here in a desert place.
13 But he said unto them, Give ye them to eat. And they said, We have no more but five loaves and two fishes; except we should go and buy meat for all
this people.
14 For they were about five thousand men. And he said to his disciples, Make them sit down by fifties in a company.
15 And they did so, and made them all sit down.
16 Then he took the five loaves and the two fishes, and looking up to heaven, he blessed them, and brake, and gave to the disciples to set before the
multitude.
17 And they did eat, and were all filled: and there was taken up of fragments that remained to them twelve baskets.
John 6
1 AFTER these things Jesus went over the sea of Galilee, which is the sea of Tiberias.
2 And a great multitude followed him, because they saw his miracles which he did on them that were diseased.
3 And Jesus went up into a mountain, and there he sat with his disciples.
4 And the passover, a feast of the Jews, was nigh.
5 When Jesus then lifted up his eyes, and saw a great company come unto him, he saith unto Philip, Whence shall we buy bread, that these may eat?
6 And this he said to prove him: for he himself knew what he would do.
7 Philip answered him, Two hundred pennyworth of bread is not sufficient for them, that every one of them may take a little.
8 One of his disciples, Andrew, Simon Peter's brother, saith unto him,
9 There is a lad here, which hath five barley loaves, and two small fishes: but what are they among so many?
10 And Jesus said, Make the men sit down. Now there was much grass in the place. So the men sat down, in number about five thousand.
11 And Jesus took the loaves; and when he had given thanks, he distributed to the disciples, and the disciples to them that were set down; and likewise of
the fishes as much as they would.
12 When they were filled, he said unto his disciples, Gather up the fragments that remain, that nothing be lost.
13 Therefore they gathered them together, and filled twelve baskets with the fragments of the five barley loaves, which remained over and above unto
them that had eaten.
9. What’s in ONE loaf of BREAD?
4 Basic Ingredients :
Wheat…
Eggs… Salt…
Flour…