I believe that going to the Ranch West is the best way to spend your whole vacation. Other two camps, camp big apple and Head Start Splash were interesting too. But when we think of all the benefits, Ranch West Camp will be the best camp for all of us. I have some ideas to support my opinion.
I think that the most important standard of the best camp is the programs. So my writing will be based on the programs. The Camp Big Apple, the Head Start Splash, and the Ranch West Camp are all made for studying english. As I said, the 'best camp' is so personal that I had to make a standard out of it. Big apple might be the best place to study. The teacher's qualities are high. The programs would be based on preparing english test or learn grammers. But it will be too stricted. Unlike the Big Apple, the Head Start Splash is too loose. It has too many recesses and make us depend on our parents. Everytime we see the beach, we will be eager to play outside. However, the Ranch West Camp has normal schedule, suitable recess times, and the length is good too.
In conclusion, if you are the guy who wants to study, Big Apple is the right place for you. If you want to have some rest, you better go to Head Start Splash. But people like us, who are both willing to study and play, Ranch West is the best decision.
Showing posts with label skill post. Show all posts
Showing posts with label skill post. Show all posts
Wednesday, August 17, 2011
Friday, August 12, 2011
summarize the article
Original: Inside his spotless kitchen at FPB, Payard's casual sit-down bakery on Houston St., ingredients are separated into large, labeled bins. Staffers work diligently at each station, measuring out ingredients or rotating pans in the floor-to-ceiling ovens. Racks of sweets, which are shipped as far away as Japan, fill up the rest of the space.
With two stand mixers set up on a stainless steel table, Payard gets ready to make a batch of his new summer treat: coconut mango macaron ice cream sandwiches.
Francois Payard's coconut mango macaron ice cream sandwiches. (Craig Warga/News)
He starts by putting a sugar and water mixture on the stove. As he waits for the temperature to hit 250 degrees (121 C), Payard shares the first of many tips.
"Make sure it doesn't get stuck or else it'll burn," he advises, pointing to the crystals that cling to the side of the pot.
Payard carefully cleans the side of the pot with a damp pastry brush and turns his attention to the mixers. He whisks a bowl of egg whites into a fluffy meringue and, after the sugar and water mixture is at the right temperature, pours the syrup into the bowl in a small stream.
As he turns the mixer on again, Payard dishes up another piece of baking wisdom: You'll know the meringue is ready when the bowl, which is currently piping hot, is just warm.
"You have to feel and touch," Payard insists.
The third-generation pastry chef's hands-on approach is a result of his upbringing.
Both his parents and grandparents were in the baking business in France.
He honed classical techniques at home - Payard recalls piping chocolate leaves over and over again as a child - and later moved to Paris, where he started taking a more creative approach to French pastries.
summarize: Payard is making a new summer treat called coconut mango macaron ice cream sandwiches. He first put a water and sugar mixture on the stove. He waits until the temperature goes up to 250C. He then clean the pot with brush. He made puffy meringue by whisking the bowl of white eggs. He pours syrup inside the first bowl.
With two stand mixers set up on a stainless steel table, Payard gets ready to make a batch of his new summer treat: coconut mango macaron ice cream sandwiches.
Francois Payard's coconut mango macaron ice cream sandwiches. (Craig Warga/News)
He starts by putting a sugar and water mixture on the stove. As he waits for the temperature to hit 250 degrees (121 C), Payard shares the first of many tips.
"Make sure it doesn't get stuck or else it'll burn," he advises, pointing to the crystals that cling to the side of the pot.
Payard carefully cleans the side of the pot with a damp pastry brush and turns his attention to the mixers. He whisks a bowl of egg whites into a fluffy meringue and, after the sugar and water mixture is at the right temperature, pours the syrup into the bowl in a small stream.
As he turns the mixer on again, Payard dishes up another piece of baking wisdom: You'll know the meringue is ready when the bowl, which is currently piping hot, is just warm.
"You have to feel and touch," Payard insists.
The third-generation pastry chef's hands-on approach is a result of his upbringing.
Both his parents and grandparents were in the baking business in France.
He honed classical techniques at home - Payard recalls piping chocolate leaves over and over again as a child - and later moved to Paris, where he started taking a more creative approach to French pastries.
summarize: Payard is making a new summer treat called coconut mango macaron ice cream sandwiches. He first put a water and sugar mixture on the stove. He waits until the temperature goes up to 250C. He then clean the pot with brush. He made puffy meringue by whisking the bowl of white eggs. He pours syrup inside the first bowl.
Thursday, August 11, 2011
paraphrase the bear attacks
The original: In the Yellowstone National Park in U.S., statisics show that you are more likely to be drown than to be attacked by a bear. In the period between 1839 and 1994, 101 people died from drowning but only 5 people were killed by grizzly bears.
The new one: The statisics from Yellowstone National Park, U.S., shows you that you have lower chances to be attacked by a bear than drowning. 101 people died because of drowning in 1839 and 1994, but only 5 people died from the bear.
The new one: The statisics from Yellowstone National Park, U.S., shows you that you have lower chances to be attacked by a bear than drowning. 101 people died because of drowning in 1839 and 1994, but only 5 people died from the bear.
summary of shark attack
I'm going to summarize the article called shark attack.
The first step, read
The second step, reread
The third step,take notes
-low chances
-more likely to struck by lightning
-more likely to drown
-traveling in group or stay out of the water if scared
The fourth step, take away original and last, summarize.
I will now summarize the article, 'shark attack'.
Even though you can be attacked by a shark, the percentage is very low. It is more likely to struck by a lightning or to drown. If you are still scared, traveling in group or stay out of the water will help.
The first step, read
The second step, reread
The third step,take notes
-low chances
-more likely to struck by lightning
-more likely to drown
-traveling in group or stay out of the water if scared
The fourth step, take away original and last, summarize.
I will now summarize the article, 'shark attack'.
Even though you can be attacked by a shark, the percentage is very low. It is more likely to struck by a lightning or to drown. If you are still scared, traveling in group or stay out of the water will help.
Friday, August 5, 2011
what the world eats
Mexico
Britain
North Carolina, USA
Australia
Germany
California, USA
Italy
Canada
France
Japan
Texas, USA
China
Luxembourg
Poland
Kuwait
Mongolia
Turkey
Mali
India
Bhutan
Chad
Ecuador
Guatemala
I found these pictures in time.com, it's right under there.. Can you see it? No, not time.com, the differences between those pictures. Now can you see it? If you can't see it still, look at britian and mexico and US and countries like that. How do they looks like? YES! They look rich and happy. Full and satisfied. Now look at Chad and Mali. Do they look rich? Do they look happy and full? Do you get the point? Some people are starving to death, while others enjoys their food and laugh and have a happy happy time. Actuallly, these kind of situations is not odd anymore. Not rare. It's like happening right now on the North!!!!!!!!!! Here. Check this article.http://www.economist.com/node/18682803. It's not far away I said. It's happening to our country. (devided country) NORTH KOREA!! Do you know why thes sorts of things happens? It's because of you! Not trying to blame you or anything, but when we add up all the food trash we trashed, believe me, it might feed up the entire Earth! Do you see what I see? For result or conclusion, I want to say eat all of your food. The End of MIA's crazy post.Source: http://www.time.com/time/photogallery/0,29307,1626519,00.html
Thursday, August 4, 2011
STORY
There once was a girl who strongly believed that pizza is much better than chicken. So she went out to the city to ask people if pizza is better or chicken is better. She did a tally chart to organize how many people liked pizza. But in the tally chart, the chicken is better than pizza. She was very surprised because she thought everybody liked pizza like her. She was shocked. So she went to the pizza restaurant for meal. But there were no pizzas. CHICKENS ONLY. She was sad so she came out of the restaurant and she went to Kim's pizza. But unluckily, there were no pizzas as well. Then she tried to make a pizza but they didn't sell pizza ingredients. So sadly she had to make pizza with ingredients no one used before. BUT SHE MADE A FANTASTIC PIZZA! Her name bacame Kim-Tak-Gu. She made billions od dollars but suicide because she couldn't have trillions.
Subscribe to:
Posts (Atom)