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Aleks [24]
3 years ago
6

Read this quotation:

English
2 answers:
Mekhanik [1.2K]3 years ago
3 0

Answer:

A: St. George

Explanation:

Murrr4er [49]3 years ago
3 0
The answer would be A. St. George :)
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Critical essay on hamlet
ololo11 [35]

<u><em>Answer:</em></u>

An essential scene in Hamlet is the "play inside a play," intended to ensnare Claudius. In any case, a significant number of the characters are "play-acting," and numerous different scenes reverberation the overwhelming subject of figment and misleading. Follow the theme of acting, appearing, deception, and duplicity rather than earnestness, being, reality, and trustworthiness, as these characteristics are proved all through the play.  

<u>Thesis Statement: </u>Many of the characters in Hamlet are associated with deception intended to bamboozle, sell out, or crush others. The common theme of acting, appearing, dream, and misleading instead of earnestness, being, reality, and trustworthiness shows this basic deception all through the play.  

II. Act I  

A. The sentinels banter whether the Ghost is genuine or "however our dream."  

B. Hamlet discloses to Gertrude his sadness is certified: "I know not 'appears.'"  

C. Laertes and Polonius both caution Ophelia that Hamlet's words and "tenders of affection" toward her might be false.  

D. The Ghost alludes to Gertrude as "my most appearing to be a righteous ruler."  

III. Act II  

A. Polonius trains Reynaldo to utilize indirection to figure out how Laertes is comforting himself in Paris.  

B. Rosencrantz and Guildenstern, and Polonius and Claud¬ius are on the whole endeavoring to discover through insidious methods what is pestering Hamlet.  

C. Hamlet takes note of the flighty idea of the people, who once scorned Claudius, yet who currently pay the consequences for his "image is pretty much nothing."  

D. Hamlet regrets that he, who has caused, can't vindicate his dad, while the performing artist can convincingly depict the feelings over fanciful characters and activities.  

IV. Act III  

A. Claudius and Polonius set Ophelia as the draw to Hamlet, to attempt to become familiar with the reason for his frenzy.  

B. Claudius alludes to the inconsistency between his deed and "[his] most painted word."  

C. Hamlet trains the Players to "hold, as 'twere, the mirror up to nature."  

D. Hamlet is absolutely legitimate with Horatio about the Mousetrap plot on the grounds that Horatio is past complimenting, or being overwhelmed by erroneousness.  

E. "The Mousetrap" and imbecilic show are "acting" or "appearing," and Hamlet's thought process in having it performed is ulterior.  

F. Hamlet tells Rosencrantz and Guildenstern that they are "playing" him like a woodwind, and are not being straightforward with him.  

G. Hamlet says his "tongue and soul in this be two-timers" as he goes to talk with Gertrude, with whom he is upset.  

H. Claudius finds that his actual musings can't offer the path to his ideal activity of asking, yet Hamlet is tricked by the presence of Claudius at supplication and does not kill him.  

I. Hamlet discloses to Gertrude that her deeds have given a false representation of her promises; he encourages her to "expect a prudence" on the off chance that she doesn't really have it.  

V. Act IV  

A. Claudius tells Gertrude of the need of influencing themselves to seem irreproachable in Polonius' demise.  

B. Hamlet proceeds with the falsification of frenzy as he prods Claudius about Polonius' cadaver and his own takeoff for England.  

C. Claudius uncovers the fencing plot to Laertes and says even Hamlet's mom will be persuaded his passing is a mishap.  

D. Claudius inquires as to whether he adored Polonius, "Or would you say you resemble the artistic creation of distress,/A face without a heart what might you attempt/To show yourself indeed your dad's child More than in words?"  

E. Claudius says they would be in an ideal situation not to endeavor the plot against Hamlet, since on the off chance that it comes up short "And . . . our float glance through our awful execution."  

VI. Act V  

A. Hamlet and Horatio, examining the similitude of all skulls in spite of the proprietor's station throughout everyday life, says not even cosmetics can shield a woman from looking simply like Yorick's skull.  

B. Hamlet reprimands Laertes' show of pain as the second rate compared to his very own anguish and love for Ophelia, and jumps into the grave additionally, with the goal that his activities coordinate his emotions.  

C. Hamlet's utilization of his dad's seal influenced the letters to have all the earmarks of being genuine.  

D. The sword battle seems, by all accounts, to be real, however, is fixed against Hamlet's prosperity.

3 0
3 years ago
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Please can you please help me to write a paragraph on restaurants according to the price range !
Artemon [7]
Food cost refers to the menu price of a certain dish in comparison to the cost of the food used to prepare that same dish. In other words, how much you pay for food will determine how much you need to charge for it. Generally, food cost should be around 30-35%. This means that if you pay $1.00 for something, you need to charge minimum of $3.34. It may seem like you are charging a lot more than necessary, but keep in mind that you aren't just paying for the food itself. You are paying someone to prepare the food, serve the food, and clean up after the food. Everything in your restaurant, from payroll to the electric bill needs to be covered by the food you serve.
Lets look at a typical menu item that many restaurants offer: Filet Mignon Dinner.
The initial cost of a filet mignon dinner can be broken down into the following areas:
The beef filet costs you $6.00 per portionThe wrap (the potato, vegetable, salad and bread that comes with the filet, as well as any condiments the guest asks for) costs $2.50Therefore, the entire meal costs you $8.50. If you wrapped the filet in bacon and topped it with herb butter (very tasty) your costs would increase.

So, then your prices would increase. Get the picture? Every thing that goes onto the customers plate needs to be accounted for.
So how do you decide on a final menu price? Time to brush up on that high school algebra you swore you'd never use.
The formula for costing goes as follows:
Cost of your product/.35=menu price or $8.50/.35= $24.29
$24.29 is the absolute minimum you need to charge in order to make a profit off the filet mignon dinner. Of course, $24.29 is an awkward looking number, so you might bump it up to $24.99. If you bumped it up to $29.99, your food costs would drop below 30%, which means you make a bigger profit.
Portion ControlOne reason that chain restaurants are so successful is that they have a firm handle on portion control. The cooks in those restaurants know exactly how much of each ingredient to put in every dish. For example, shrimp scampi may have a portion control of six shrimp per dish. Therefore, every shrimp scampi that goes out of that kitchen will have six shrimp in it, no more, no less.
This is portion control.
In order to practice portion control in your own kitchen, everything should be measured out. Chicken, beef and fish should all be weighed, while shredded cheese can be stored in portion control cups and a measuring cup can dish out mashed potatoes. Once you feel comfortable cooking your menu, you can eyeball the serving amounts (sort of like Rachael Ray) but in the early stages of your restaurant, err on the side of caution and measure everything out. Another way to practice portion control is to purchase pre-portioned items, such as steaks, burger patties, chicken breasts, and pizza dough. They may be more expensive, but can save you money in labor and food waste.
Well Balanced MenuFood markets fluctuate depending on the season, the weather and the price of gas. One day lettuce may be $10.00 a case and then the following week it has jumped to $30.00 a case. There is little you can do when prices jump, short of changing your entire menu every few weeks, and who has time for that? However, when you balance expensive items, which are prone to price fluctuations, with items that have stable prices, you can help maintain your desired food cost. So, go ahead and have some fresh lobster and beef on your menu, but temper it with some less expensively priced chicken dishes or pasta dishes.
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