English 2020

Step 1 -

I am organised today with my stationary equipment and Chromebook charged for English. 

I am in the right head space to work with others because I have fuelled my body to give itself energy to learn and stay focused.

Step 2 - 

To complete my learning objective I can stay focused and not get distracted

I can manage my time for the work-timeline by organised and setting an amount of time I should spent on a working activity.

I think maybe if I have not reached the right amount of work completed today I can take it home to work with.

Step 3 - 

To be learning ready I can have Mr. Aiken to help me when I'm struggling, google drive and my chromebook charged.

I can complete work that is written out and explained of course, but I may have a few questions if I am unsure.

Step 1 -

I am somewhat ready to learn because I know the what, how and when I am learning but not the why of why I'm learning.

Step 2 -

My learning goals are being able to write my own similes, metaphors, personification, hyperbole, assonance, onomatopoeia, alliteration and understand them to improve my writing.

Step 3 -

To engage in the connectivist learning process I will need my english teacher, chromebook, google doc, slides, blogger and video access websites e.g Youtube

Step 4 - 

My learning went

Next time I will

Creative Writing Language Features

Simile - Comparing two things using the terms like or as - 

  

English - 2020 creative writing L1 - Post writing

Showing setting via a narrator personal POV
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

How does tone work in film?

The tone in a film is the way the range of brightness a film has and the effect it can have on the audience on how they feel

How does the over the shoulder shot work?

Over the shoulder gives a perspective of the audience of over the shoulder, example when in film someone is having a conversation and you get an over the shoulder shot

How does film blocking work in film?

Is the positioning of the actors/actresses, setting, props and everything used for them

How does camera movement work in film?

When using camera movement it set out how the film will display off and gives off a better feel for what type of film is being filmed

How is contrast used in film?

the different variety of colour contrast(mostly gray) from its lightest to darkest

How is the dutch angle used in film?

The dutch angle in film is a close-up of the camera tilting, this gives the illusion to the audience that something is out of place.

How do visual motifs work in film?

Visual motifs in film are repeating patterns used in film,it can be used as things like music, colour, special fx and the setting of the movie

How does a POV & POT shot work?

A POV shot is when you get the perspective of what the main character is getting, when you see through their eyes.

How does the insert shot work in film?

Insert shots are shots that have been inserted from a different angle and view, normally giving the audience a different object/item to focus on

How does production design work in film?
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

Home economics - Practical

High risked food involved?
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

The United Kingdom - The Acts of Union

 Great Britain/The United Kingdom

In 1707 there was a vote between Scotland and England whether they should stay separate or unite into one. The Acts of Union was originally set on the date of 1st May 1707. During the Acts of Union ,both the Scottish and English government united together to form The Great Britain. During then ,   A large portion of the population of Scotland were against the idea of Scotland and England becoming The United Kingdom. They feared that sharing the same monarch as England, they would become foreign enemies with them. But, also as reasoning is that Scotland wanted to keep it's countries rights of both independence and freedom. \

Queen Elizabeth I and Mary, Queen of Scots were first cousins by blood, and even though they were related they had never met each other physically, But they had loathed each other.

What bought this idea up was when Mary, Queen of Scots had an attempt to try and overthrow Queen Elizabeth I throne and try and claim it for herself ,Over time had passed and both Queen Elizabeth 1 and Mary, Queen of Scots had passed. The Queen Elizabeth had no heir nor children that she could pass the throne to, So it automatically went to King James son of Mary, but also second cousin of Elizabeth. That was how citizens and parliaments of Scotland and England thought of the idea to rise and unite together.

Before The Acts of Union had officially announced that Scotland and England were uniting to for Great Britain, there were three previous attempts from the past. In 1606, 1667 and 1689 ,But it was yet til the 1707 that they had enough support to expand their idea throughout both countries. 

When Scotland and England became the Great Britain, they were yet to decide who's flag they were to use. As you can tell for today Northern part of Ireland is included in Great Britain. So they gathered all of Great Britain flags and united them together to create a new one.

https://en.wikipedia.org/wiki/Acts_of_Union_1707
https://www.bbc.co.uk/bitesize/guides/zbmsgk7/revision/5
https://www.historic-uk.com/HistoryUK/HistoryofBritain/The-Act-of-Union/
https://www.history.com/news/elizabeth-mary-queen-of-scots-imprisonment-death#:~:targetText=Queen%20Elizabeth%20I%20of%20England,%2C%20charming%2C%20romantic%20and%20reckless.

Critical Literacy - Adverts

How are people presented in New Zealand anti drinking adverts?

Throughout all three of the adverts the one thing they had in common was alcohol and that they were mostly males, and 2/3 of the videos were aimed at maori and p.i . The age group that was targeted of the audience were teenagers, young adults and slightly older adults .That shows that the creators of the adverts that they were assuming so they were aiming for people such as young maori men.

Essay Brainstorming

School should be closed when its hotter that 30 degrees? -

School should be closed when a temperature is higher tat 30 degrees. I argue for this because when students go to school to get an education and for that you need to concentrate, students would be incapable of that under all the heat and if they were in a test or an exam that would predict their future they wouldn't be able to focus and if they fail that could effect on the percentage they have on their future.

Students would learn more if school started at 10am?

I argue for this because students could get more opportunities that could effect their future. They would have more time to sleep so they wouldn't be so tired during class and wouldn't be sleepy and have a less chance of sleeping during a teachers lesson