Pouncing and Transferring

Name: Ann-Sophie Barwich
Date and Time:

2016.February.25, 5:00pm

Location: Chandler 260
Subject: Pouncing (and starting Transferring)

Materials

Pouncing

Step 1: Color image (template); wax tracing paper; pencil, tape + scissors
Step 2:
Step 3:

Tracing

Method

POUNCING

Step 1

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Step 2

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Problems on the way

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Step 3

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Name: (Also the name of your working partner)
Date and Time:

2016.[Month].[Day], [hh]:[mm][am/pm]

Location:
Subject:

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Name: (Also the name of your working partner)
Date and Time:

2016.[Month].[Day], [hh]:[mm][am/pm]

Location:
Subject:

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ASPECTS TO KEEP IN MIND WHEN MAKING FIELD NOTES

• note time
• note (changing) conditions in the room
• note temperature of ingredients to be processed (e.g. cold from fridge, room temperature etc.)
• document materials, equipment, and processes in writing and with photographs
• notes on ingredients and equipment (where did you get them? issues of authenticity)
• note precisely the scales and temperatures you used (please indicate how you interpreted imprecise recipe instruction)
• see also our informal template for recipe reconstructions

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