Friday, 6 November 2020
Wednesday, 16 September 2020
Formal Persuasive Writing - Body piercings
A majority of schools, jobs etc have banned these things.
Few of them are reasonable reasons for example their safety around machines, other than that they are just being critical.
Being able to allow piercings, tattoos and hair dye can create confidence for the younger generation and sometimes represent who they are and where they come from. For example , the Maori have patterns of their culture placed anywhere on their body to express who they are and where we come from.
I think It should be allowed because tattoos are part of culture and if someone gets a tattoo from where they come from
If piercings are going to be banned, they should ban not just the piercings they don't want, but all of them
For example, ear piercings are known to be a ¨normal¨ piercing.
Piercings are part of who you are, back in the ancient times piercings represented different things like marks of prostitution, how wealthy you are and so demon could get through to your brain.
Piercings do not just show to look cool and stuff, it goes back in time and people's culture and where they come from, and it makes everyone feel comfortable knowing they can be themselves and not feel judged for who they are.
Extreme hair dye should be normalized, the natural colours to be born with are black, brown, blonde, ginger and strawberry blonde.
It can help you grow into the adult you need to be without being limited to your options.
Sometimes you need it for jobs, like being a tattoo artist, and then there are some people who use hair dye today to get rid of their greys even if it is a natural colour.
Body piercings, tattoos and hair dye is the person's choice whether you like it or not.
It should be normalized to get things like these because it creates you into the person you will grow into.
It's dedated back to peoples culture, and it will teach the new generation not to be critical and that it is ok to get body piercings, tattoos and hair dye and that it is beautiful just as much is non-pierced, tattooed, hair dyed skin/hair
If people continue to be critical of other people's choices they do with their body it will teach the next generation that its ok to do that and they will grow up into a negative environment thinking that it's ok to judge someone.
Monday, 14 September 2020
English Static Image
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Friday, 8 May 2020
Slidedeck 7 - sexxxy analysis
¨A Star is Born¨
¨A Star is Born¨ film is about a american town girl who locally performs at a bar nearby, then one time she does and coincidentally a well-known american artist visits her performance and very impressed by the end. Throughout the scene of ¨Shallow¨ the film and camera techniques I've noticed the director ( also one of the main cast members) Bradley Cooper use such as Crane ( to show the wide area of his audience), Mid shot ( I think are used to express the feeling of which the character is feeling) and Low Angle (I think maybe to show how powerful of a musician he is, and better view for audience.) All throughout the video when Bradley Cooper used things like special fx, sound fx, prop, costume, film & camera technique and many to show his audience the understanding of the film through screen.¨A Star is Born¨
¨Limitless Pill¨
Friday, 20 March 2020
English 2020
English - 2020 creative writing L1 - Post writing
She ate her tanghulu marshmallows very gracefully, and the crackling sound that made when her teeth came in contact through the marshmallows were very exquisite. To finish her snack off she decided to hydrate herself with a fresh iced glass of 7 up.
The young lady gracefully ate her tanghulu / candied marshmallows and the amazement on her friends face when she could hear how detailed the chewing was, almost as if she was wearing a microphone. She moved on for her chocolate cover whipped cream that spent 1 hour in the freezer and candied strawberries. The flavours the young lady had on her taste buds were immaculate. The texture was something else though, marshmallows have a fluffy, smooth texture to it, but with the flavour of the candied sugar gave the crush and the texture hit different as well. Now she has moved on towards the candied strawberries, and the way her teeth hit the candied strawberries was a satisfaction to hear to the ear-drums. The flavour this time was different, because some strawberries, but not all have a hit of sourness to it, but not the uncomfortable kind, it was like the sour candy you have throughout your childhood, But the sweetness of the candied gave you the idea that you were tasting those golden brown crunchy sweets that you put whipped cream into or the inside of a meringue. . The froze whipped cream was something else though, the texture was different this time because it was a soft but rough at the same time, and when you swallowed it it left a cool, moisture satisfaction in the inside of your mouth and throat. The chocolate though when it was combined together was exquisite. The chocolate was coated on lightly, but not too lightly that you couldn't taste or the cocoa or feel the texture of the crisps. The young lady quickly finished up deciding to hydrate herself with store bought lemonade(but no fizz) combined with cool sparkling water.
Learn how to describe setting to deepen a mood
When the headmaster walked down those stairs it was as if there had been a spotlight placed above her. .......It was dead quiet, the only sound that was possible to be heard was the very footsteps the headmaster took with the clicking noises of her heels every step she took.
Figurative language for the sense of sight
Slideck 4 - SDL Work on film aspects
Production design is the physical setting on the theme based on the film
How does colour work in film?
Colour is used to set the tone and mood of the scene being displayed
How does an establish shot work in film?
Establish shot is a shot taken at a distance
Tuesday, 18 February 2020
Home economics - Practical
Ham and Mayonnaise - Mayonnaise was one of the high risked food involved because of time, it could have been left out for too long at room temperature which would give access to the bacteria to start growing and spread.
Fortunately, the ham used was already cooked thoroughly so there was 0% poisonous bacteria left.
Health & Safety procedures - Prior, during and after - 2 examples
Washing hands and wearing an apron. - Before
Cleaning vegetable properly - Before
Washing used dishes and equipment properly. - During
Put equipment in correct places. - During
Seal leftovers in fridge or freezer - After
Serve immediately(hot foods) - After
Cleaning and sanitising the surfaces of tables. - Before and after
How do you know if the strategy is keeping your food safe?
Washing you hands because it cleanses off all of the bad bacteria that could have a possibility of spreading on to your foods.
Wearing an apron prevents the foods involved from spreading and staining onto your shirt, but also because we also do different activities throughout the day so the apron prevents all of the chemicals and dirt that have spreaded on to your shirt on to your food.
If you don't wash your dishes correctly that could spread on to the next foods you cook, example - if you are cutting raw, red meat and don't wash it in hot, soapy water the bacteria could spread to the next food you decide to use the knife with and the bacteria could spread to the foods it touches and contaminate them.
Sealing your food in fridge or freezer, where you seal foods down in the fridge it won't stop the bacteria from spreading, but will slow it down, but when you seal foods off in the freezer the bacteria starts to hibernate.
18/2/2020
Do Now -
How do we avoid moisture build up in cooked foods prior to storage?
The hot foods do that I think because there is still heat, so the steam from the foods cause that, if you were to let if cool down first the possibility of moisture in storage containers would go down and use a shallow container( in less that 2 hours to avoid bacteria from spreading,
What key strategies do we put in place when serving food?
When serving hot food it is better to serve immediately.
Heating your plate, Clean(no food particles), use tongs instead of hands
What's happening to bacteria at the following temperatures - -18 degrees, 75 degrees and 37 degrees?
- 18 degrees - - 18 degrees is the freezer temperature the freezer should be at, when bacteria is in those temperatures they hibernate preventing the bacteria from spreading.
75 degrees - Is the internal temperature where bacteria starts to die
37 degrees - 37 degree food is risky because that is where and when the bacteria can start to grow, because bacteria likes the room temperature heat.
What type of bacteria can be found in the following?
- Lettuce - Listeria
- Chicken - Salmonella
Campylobacter
Cause
- Infection occurs in the intestines a result of eating food with campylobacter pathogens in it
How does it get in food
-Found in the intestine of many animals
Food could be infected
- Poultry
- Raw dairy unpasteurised products
Illness
- Incubation period - 1 - 10 days
Length of illness usually lasts 3 - 5 days
Symptoms
- Diarrhoea which may contain blood
- abdominal pain
- fever
- headache
- muscular pain
- nausea
Prevention
- Cook food thoroughly to above 75 degree on the inside, this will destroy any pathogen bacteria
- Thaw food completely before cooking it
- Separate raw and cooked food
- Wash hands after handling raw meal
- Wash and sanitise all equipment after it has come into contact with raw meat
- Eliminate rats, mice, flies and birds
- Keep pets out of the kitchen and away from food preparation areas
NOTE - Campybacter does not have spores and does not release toxins so it can be easily destroyed by normal cooking
Staphylococcus
Cause
- Toxins are released into food when Staphylococcus aureus pathogens grow in the food
How does it get into food?
The pathogens are found in the nose, throat, ears and on skin, particularly in scratches, pimples, infected burns and unhealed cuts.
- Usually pathogen gets into food from the hands of a food handler
Foods could be infected
- Foods such as meats, poultry, ect, which intend to be handled(touch) after they have been cooked
- Foods prepared by hand, such as custard and cream cakes, chopped fish cakes ect.
- Ham, corned beef and other slightly salty food are unable to resist Staphylococcus food poisoning
- Any cooked food come in contact with hands
Prevention
- Wash hands carefully before starting work
- Wash hands after blowing your nose or touching your face
- Remove jewellery
- Pimples, scratches and burns on the hands should be covered with a waterproof disposable plastic glove
- Infected cuts and burns should be reported to the manager and medical treatment should be arranged
- If unable to wear plastic glove over a cut or burn, the food worker should stay at home until infection is healed
- Touch food as little as possible with your hands - instead use tongs, spoons ect
- Rapidly cool any high-risk foods in danger zone (that is between 4 degree and 63 degree) for a minimum of time
- Keep the kitchen and equipment clean
- Avoid putting hands of inside of plates and equipment
NOTE - Staphylococcus aureus produces a toxin which is not destroyed by normal cooking
Clostridium
Cause
- Toxins are released in the intestine when large numbers of Clostridium perfrigens pathogens grow in food and are swallowed
- This type of bacterium will only grow if there is no air
- This bacterium produces spores
How does it get in food
- Commonly found in the intestine of animals and humans
- Often present on raw meat that is brought into the kitchen
- Found in soil and dust
Foods could be infected
- Cooked meats which are cooled and reheated inadequately
- Foods which are allowed to cool slowly are then eaten cold
Illness
- Incubation period - 8 - 16 hours
- Length of illness usually lasts 12 - 24 hours
Symptoms
- Abdominal pain
- diarrhoea
Prevention
- Cool cooked food quickly in shallow containers and the refrigerate at 4 degree
- Avoid cooking food such as stews and casseroles in advance, if that is possible
- Avoid reheating food if possible
- If you do have to reheat food, reheat it rapidly above 75 degree in the centre
- Never reheat food more than once
NOTE - Clostridium perfringens produces a bacterial spore, which is not destroyed by normal cooking. The pathogens will only grow when there is no air