Answer:
B. Grilling
Explanation:
Grilling is a cooking method that uses a temperature in excess of 260 °C (500 °F) either from a direct or radiant heat source. It usually involves grill places directly above heat source (mostly flame), so food cooked has a slightly smoky and charred flavor.
In <em>sautéing</em> or sauteing food is cooked in a shallow pan with small amount of oil or fat, so it has no direct contact with flame and hence with no smoky or charred flavor.
Roasting may have smoky or charred flavor only if you roast it directly above the flame.
Baking usually involves heating the food in an oven or in some cases by indirect heat from ashes or hot stones, so baked food too has almost no chance of smoky or charred flavor.
Usually if there is a black note a half step up we would say “oh it’s E#” but because there is not black note the next note we see is F.
Babe ruth, Albert Einstein, Bessie Smith, Henry Ford
In shaping a movie’s mise-en-scene, filmmakers determine two aspects of (a) composition(b) Framing (what we (c) see on the screen) and (d) Kinesis (what (e) Moves on the screen).
The phrase "mise en scène" (literally, "the activity of putting onto the stage") is French. The phrase was first used in stage play, where it described the placement of performers and set pieces; when its use spread to other storytelling arts, however, its meaning changed.
Design and composition are the two main visual elements of mise-en-scène: Design is the technique used to choose how the locations, accessories, lighting, and performers will appear. The overall design is influenced by the stage design, décor, prop choice, lighting setup, costume, make-up, and haircut choices.
to learn more about mise-en-scene here
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