A Basic Manual of Military Small Arms by W. H. B. Smith

By W. H. B. Smith

;A easy guide of army Small hands КНИГИ ;ВОЕННАЯ ИСТОРИЯ Название: A easy guide of army Small hands Автор: W.H.B.Smith Издательство:Military carrier Publishing Год: 1943 Язык: english Страниц: 218 Формат: pdf Размер: 60,65(+3%)mbОсновные руководства по армейскому стрелковому оружию, американскому, британскому, русскому, германскому, итальянскому, японскому и других стран. Скачатьifolderзеркало zero

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C. Hors d'oeuvres. Hors d'oeuvres are nippy, high­flavored mixtures of various foods designed to eat from the fingers or from cocktail picks (or toothpicks). 3. FACTORS TO BE CONSIDERED IN PLANNING APPETIZERS. The types of appetizers to be prepared should be governed by the occasion, time and place, and decorations or theme. a. Occasion. It should be known whether the party is a stag affair, a party for both men and women, a cocktail party, or a dinner party. For a 1­hour cocktail party about five different canapes or hors d'oeuvres should be planned; for a 2­ hour cocktail party, about eight different kinds.

D. In the reverse order in which they appear on a regular menu. 28 A15. A16. The most important requisite for a centerpiece is that it (para 15) a. suit the occasion for which it is being used. b. be decorative and colorful. c. be larger than the largest food item displayed. d. be equally attractive from all sides.  (para 17b(7)) a. Horn of plenty. b. Letter and numbers. c. American eagle. d. Flower basket. REQUIREMENT. Exercises 17 through 19 are matching exercises. You are planning a buffet menu and know that you must also plan for the use of leftovers.

53 12. Second fold: Fold first two­thirds over the remaining third. Figure 1. Rolling fat into danish pastry dough (Continued). 54 13. Second fold completed. Figure 1. Rolling fat into danish pastry dough (Continued). 55 1. Roll dough to about 1/4 inch thickness, rolling from the center toward the edges. Preliminary steps in danish pastry make­up. 56 2. Brush with melted butter. Figure 2. Preliminary steps in danish pastry make­up (Continued). 57 3. Sprinkle sugar and cinnamon mixture over two­thirds of surface.

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