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Ross
created by Ross Karavis | 27/05/2011 @ 02:29 AM | 1 views
Fine Food Awards
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{ tags: Award categories }
Award categories
Finalise award reviews
If you have already used LooseStitch before, Hasta la Vista! Let us get out of your way. We are sure you have lot of important ideas rushing through your head right now and you just need to jot them down before they are gone for ever.
Simply click on the top row of this outline and press Delete Row on the button bar above to remove this outline and start afresh with yours. Good luck with your ideas.
Introduction
The idea behind outlines is not new. They have been around for quite a while now. In fact the first outliner was probably developed by Doug Engelbart in the 1960s.
Outlines are nothing but hierarchical lists that can be used to express almost any idea one has. You would have used word processors, Stickies, even bits of paper to jot down ideas as bullet points in a list. An outliner is more powerful because it lets you manipulate each of these points as objects that can be moved around, reshuffled or tucked away neatly as part of a group of ideas.
HVow to use LooseStitch
Basics
LooseStitch has 4 tabs running across the top of the page. You create, edit or otherwise manipulate your outline under the Create tab. You can even import outlines from other outliners provided they can export to OPML, an open standard in which to save outline files. You will be spending most of your time here.
You can invite friends and colleagues at any time to work with you on your outline from the Invite tab.
Once you are done with your outline, you can export it or reuse the outline in various ways from the Share tab.
The Settings tab lets you change the title or password of your outline. You can create a more easy to remember URL, enter your name, time zone, etc. from within this tab
When you need to leave, click on Logout and you will be taken back to the login page for your outline.
Example Uses
Sitemaps
Functional Specifications
Cooking Recipies
Playlists
Presentation Notes
Marketing
PR Strategy
Marketing Strategy
Entry booklet
Entry forms
Eblast
Industry association
Judges and judging
Judging process
Judging process
Judging
CWA Kitchen
Go in and have a look at where we will stores goods which come in for delivery
What do we keep in CWA and what do we put into Undercroft
What additional infrastructure/logistics do we need
Trestle tables
Storage units
Cool rooms
Prepare a list of what equipment will require for judging
Knives
Forks
Plates
Dishes
Branded beef
Work out who we will have as head judge
Work out how we will handle the assessment of the raw meat
Work out how many stewards will require and for how many days
Work out what number of portions we need to prepare for the judges
Need to work out what they will require to keep their palates clean
MLA person come and talk to judges about sensory evaluation of branded beef
Need to find somebody to prepare the meat for cooking
Read through notes from Russell Smith; see if is willing to talk to me
Talk to Sydney and Brisbane event managers re judging process they follow
Work out what we will do with the leftover meat.
Write up instructions re thickness, cooking times, temperatures
See if this is something the MLA can assist with. Maybe adopt the standard they adopt when they are assessing meat as part of their consumer survey
Need to find somebody to cook the meat
Talk to Tolly from Silex
Talk to Justin from Create
Talk to Matt (jane and matt)
Need to work out whether we need to have a separate cool room
This cool room could be used for branded beef, smallgoods and sausages
Chocolate
Work out what is the best way of storing the chocolates
Fridge, vs freezer vs undercroft
Nominate the person we will have as head judge
Maybe this should be Kate Prius. Get her assistance with checking whether chocolates are in the appropriate categories
Work out what they will require re palate cleansers
Work out what how judge/assess assortments
Work out how we will be presenting chocolates to the judges
On a plate with no packaging, in the the unmarked packet etc
Work out number of stewards will require
Coffee
Who will we appoint as head judge
Work out who will have judging which coffees and who will head up each pane;
Dairy, sheep, goat and buffalo
Ice cream, gelato and sorbet
Olive Oil
Table olives
Dips, tapenades and antipasti
Smallgoods
Uncooked sausages
Preserves
Packaging


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