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Stylistic phonetics - correct answers studies the style-forming phonetic features of sounds and peculiarities of their organization in speech. It also investigates variants of pronunciation occurring in different speech types, and prosodic features of prose and poetry. Stylistic morphology - correct answers touches upon the stylistic potential of grammatical forms and grammatical meanings peculiar to particular speech types. Stylistic lexicology - correct answers considers stylistic functi...

Guastavino Tile/vault - correct answers"Tile arch system" technique for constructing self-supporting arches and vaults using interlocking terracotta tiles and layers of mortar following a curve. Mansard Roof - correct answersA roof with a double slope al around, the lower portion longer and steeper than the other. Fan Vault - correct answersEnglish Gothic; vault where ribs spread out form springing point that resembles a fan Lancet Window - correct answerstall slender window with ...

Phonology/Phonetics - correct answers sound of spoken language; the way words are pronounced Stylistics - correct answers the study of the distinctive styles found in particular literary genres and in the works of individual writers. Discourse Analysis - correct answers The study of how stretches of language (spoken or written) achieve both cohesion and coherence. Graphology - correct answers patterns of written language; the shape of language on the page Morphology - correct answers...

General notes on style and stylistics. The subject matter and the purposes of the course of stylistics. - correct answers1. Stylistics is a branch of General Linguistics. 2.1. It investigates the inventory of special language means, which secure the desirable effect of the utterance. They are called Stylistic Devices (SD) and Expressive Means (EM). 2.2. It investigates certain types of texts which due to the choice and arrangement of language means (LM) are distinguished by the pragmatic asp...

Literary, colloquial, neutral - correct answers The English vocabulary is divided into Archaisms, neologisms, terms - correct answers The literary layer consists of Barbarisms - correct answers foreign words to begin - correct answers neutral to start - correct answers colloquial to commence - correct answers Literary vulgarisms - correct answers Words that serve to insult and humiliate the addressee are Metaphor - correct answers Transference of meaning on the basis of simi...

1. Definition of style. Subject of stylistics. Stylistic analysis: terminology. Stylistic function. - correct answers Style - as a mark of character, as an unseparable part of any piece of writing, a marker of a different register, a marker of individual language use, a system of language means We should bear in mind: personality of the speaker, neutrality and expressiveness, linguistic choices prompted by the situations, functional styles Stylistic - a branch of linguistics concerned with...

In many cases stylistics has been defined as - correct answers Subdiscipline of linguistics No national language is a homogeneous whole according to - correct answers Structuralists Who is the author of : stylus arguit hominem (style maketh the man)? - correct answers Sir Thomas Browne The literary Norm makes basis for another important notion in stylistics which is - correct answers Standard The smallest unit of language is - correct answers phoneme ....... Is closely connected w...

Meter - correct answers an arranged pattern of words; a rhythmic pattern Rhythm - correct answers the arrangement of stress in speech Prosody - correct answers in poetics the systematic arrangement of intonation and speech Scansion - correct answers Metrical system... represents meter symbolically. Counts units and or marks stress. Does not account for rhythm or Prosody. Three kinds. Pure Accentual meter - correct answers Based on stressed syllables. Oral poetic traditions follow a...

Exam (elaborations) Restaurant and Production Desserts Certification Review Exam Questions With Multiple Choices And Verified Answers. 2 Exam (elaborations) dessert sauces and frozen desserts ch.47 Possible Questions And Answers 100% Accurately Solved. 3 Exam (elaborations) Frozen Desserts Proctored Exam Questions And Answers Pass Guaranteed. 4

Plated Desserts - correct answers Mainly served at restaurants and hotels, after a course meal A la minute assembly - correct answers Assembled in front of the customer A la carte - correct answers Available pre-plated Frozen Dessert - correct answers-Churned or Still-Frozen Hot Desserts - correct answers-Souffle, fruit crisps, cobblers, turnovers, fritters, donuts, flambe, crepes, bananas foster Custard & Cream Based Desserts - correct answers Cream Anglaise, Creme Brulee, Pastry...

fruit sauces that are a mixture of puréed fruit, simple syrup, and sometimes lemon juice - correct answers coulis A mixture made by combining chopped chocolate and boiling hot heavy cream - correct answers ganache this preparation should not be stirred as it cooks - correct answers caramel A slightly less sweet style of sorbet - correct answers granite A cross between sorbet and ice cream - correct answers sherbet French name for a frozen mixture of fruit purée, sugar, and water...

Until recently, few restaurants made their own ice cream because of the ________________. a. labor involved b. equipment required c. sanitation regulations and health codes d. convenience and high quality of commercially made ice creams e. all of the above - correct answerse. all of the above The base for French-style ice cream is _____. a. pastry cream b. crème anglaise c. cream pudding d. none of the above - correct answersb. crème anglaise An ice cream or sherbet that was no...

True - correct answers Dough that is being proofed should be left to rise until it is 3 times its original size. True - correct answers Bloom has no effect on the quality of chocolate. True - correct answers Sourdough breads are leavened with a starter. False - correct answers Soufflés are more stable than steamed puddings because they have a greater percentage of eggs and sugar in their batter. True - correct answers Due to their high sugar content, cookies are best when they are b...

Steamed puddings can be cooked in a - correct answers hot water bath, steaming compartment, or large deep steaming pan Tatianna's Bavarian is as rubbery as a gummy bear. Apparently she has - correct answers added too much gelatin A cold charlotte is an example of what kind of dessert - correct answers Bavarian cream It is possible to convert chiffon pie filling and Bavarian cream recipes to soft mousses by - correct answers reducing the amount of gelatin by 1/3 or 1/2 the amount W...

Which of the following products contains no egg yolks A. The French style ice cream B. Philadelphia style ice cream. C. Sherbet and ices D. Both b and c - correct answers D. Both b and c One reason an ice cream might lack smoothness is that it A. Has been frozen to rapidly. B. Contains too much egg. C. Has been stored at a temperature that is not low enough. D. All of the above. - correct answers enough. D. All of the above. Overall can be controlled by A. The type of freezing ...

The five components to a plated dessert are? - correct answers Main item, sauce/sauces, garnish, crunch component, frozen component What are 4 categories of sauces and give an example of each? - correct answers Fruit base- coulis, custard based- creme anglaise, sugar based- caramel, chocolate based- chocolate sauce How is Coulis different than a fruit sauce? - correct answers Uncooked fruit based Solid + Liquid + Heat + Time= - correct answers Infusion Which ingredient will thicken a...

Define glace: - correct answers To freeze, ice, or glaze --- Frozen desserts Define saucier: - correct answers A chef or cook who specializes in making sauces Define confiseur: - correct answers A sweet maker or confectioner --- Garnish Define patissier: - correct answers A pastry chef Define tournant: - correct answers "Turner" -- One who assists where needed Define a la minute: - correct answers" In A Minute" -- Not made until ordered Define mignardise: - correct ...

Custard/mousse/souffle/frozen desserts EXAM REVIEW QUESTIONS WELL ANSWERED PASS GUARANTEED.

How many pieces make up a whole pie? - correct answers6 pieces Which desserts can you serve with a scoop of ice cream? - correct answers Any, if guest asks for it What would you tell a guest if they wanted to take a whole cake or pie home with them on the spot? - correct answers Check to see if we have any available and if not they can contact the pastry chef for a pick up for tomorrow List the cakes and pies your restaurant has for sale - correct answers Four-layer carrot cake, double ...

How does sugar affect the consistency of a sorbet? - correct answers Too much sugar will have small ice crystals and too little sugar will have large ice crystals Which sorbet will freezer softer? - correct answers30 brix Which instrument was used in class to measure the sugar density of the sorbet? - correct answers Refractometer Which fruit dessert is topped with biscuits? - correct answers Cobbler Which is the correct brix range for a sorbet? - correct answers22-26 Brix An icy ...