【教務處開學防疫相關措施】
Relevant prevention measures for the upcoming semester of the Office of Academic Affairs
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各位好:
因應嚴重特殊傳染性肺炎疫情發展,除校方發布各項防疫措施外,有關教學及其相關申辦業務,請各單位依據以下措施配合辦理:
一、110-1學期開學後前三週全面採遠距教學,授課教師應將上課網址及課程相關訊息公告於課程大綱 (有關NTU COOL課程網頁如何設為公開,詳見 https://www.dlc.ntu.edu.tw/2021/09/09/visibility/ )。實驗、實作或人數較少的研究所課程若需採實體授課,須依以下規範辦理:
(一) 落實課堂點名並禁止在教室內飲食。
(二) 上課教室應保持通風良好及定時清消。
(三) 全程配戴口罩,並維持安全社交距離 (1.5米或2.25平方米)。
(四)於110年9月24日前提出申請送教務處核定:申請表詳見課務組公告 https://www.space.ntu.edu.tw/navigate/s/CB679CFFA6134C83B4964E40A30A460AQQY
二、開學後第四週起上課方式,修課人數80人(含)以上課程採遠距教學,80人以下以實體課程為原則,特殊情形請於110年10月12日前提出申請送教務處核定:申請表詳見課務組公告 https://www.space.ntu.edu.tw/navigate/s/CB679CFFA6134C83B4964E40A30A460AQQY
(一) 採實體授課者,仍須依前述防疫規範辦理。
(二)本校鼓勵教師以數位和實體並行的混成方式進行教學準備,詳細資訊請見數習中心網站: https://www.dlc.ntu.edu.tw/2021/09/08/blended-teaching/
三、本學期加退選、停修彈性做法如下:
(一) 解除擋修、超修及減修申請書: 老師及系主任可親簽或用郵件代替簽名,請同學將申請書及相關同意證明以email寄至所屬教務單位承辦人。
(二) 開學後第一、二週加退選:
1.第1、3類方式加選:照舊(上網登記分發)。
2.第2類方式加選(授權碼): 建議老師可用信件傳遞授權碼予學生加選,並記錄學號留存,以利日後查核。
(三) 開學後第三週人工加選及停修:老師及系主任可親簽或用郵件代替簽名,請同學將申請書及相關同意證明,合併成1個pdf檔上傳至教務處。上傳網址將再另行公告。
(四) 因本學期前3週皆採遠距授課,同學在加退選期間若有加簽或聽課需求,請主動聯繫授課老師。
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教務處 敬上
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Dear NTU community members,
Given the current pandemic situation, the University is asking all academic and administrative units to comply with the following measures regarding teaching and learning for the upcoming semester despite the epidemic prevention measures released by the school:
A. All courses shall adopt distance learning in the first three weeks since 110-1 semester. Teachers shall announce course URL and relevant information on course description.(If you want to set the visibility of your course page on NTU COOL to be public, please see this document: https://www.dlc.ntu.edu.tw/2021/09/09/visibility/ ) If experiments, hands-on course,graduate courses with fewer people,wish to give physical course, please follow the measures listed below:
1. Teachers shall do the roll call, while eating and drinking in the classroom is forbidden.
2. Classrooms shall be cleansed and disinfected regularly, while kept ventilated.
3. Face masks must be worn throughout, while social distancing shall be maintained (e.g., 1.5 meters or 2.25 square meters).
4. Please submit an application form ( https://www.space.ntu.edu.tw/navigate/s/CB679CFFA6134C83B4964E40A30A460AQQY ) to the Office of Academic Affairs before September 24th.
B. In principle, 80 or above people selecting a course shall adopt distance learning from the fourth week of 110-1 semester. Courses under 80 people will be in-person classes. In special cases, please fill out this application form ( https://www.space.ntu.edu.tw/navigate/s/CB679CFFA6134C83B4964E40A30A460AQQY ) before October 12th.
1. In-person class shall comply with the regulations listed above.
2. Teachers are encouraged to adopt a blended teaching approach -a combination of online learning and in-person class - to prepare the courses. For more information, please see the website of Digital Learning Center: https://www.dlc.ntu.edu.tw/2021/09/08/blended-teaching/
C. The flexible measures of this semester for adding, dropping, and withdrawing classes are as follows.
1. The “Unblock Course Request Form”, “Course Overload Request Form”, and “Course Underload Request Form”:
The lecturer and the director may sign these request forms in person or reply by email to these request forms to indicate their approval of the request. Please email the request form and the proof for approval to the contact person in the Office of Academic Affairs.
2. Adding and dropping classes in the first and second week of this semester:
(1) . Adding classes in the first and the third category:
The process is as usual. Students may register for classes online.
(2). The second category (adding classes with a permission number):
It is recommended that the lecturer email a permission number to students and record the student number for future verification.
3. Adding or withdrawing classes in the third week of this semester:
The lecturer and the director may sign the application form in person or reply by email to the application form to indicate their approval of the request. Please combine the application form and the proof for approval into a single PDF and upload it to the Office of Academic Affairs. The website address for uploading the file will be announced separately.
4. Because online teaching is conducted during the first three weeks of this semester, if students want to add or attend the classes during the period, they need to contact the lecturer.
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Office of Academic Affairs
同時也有8部Youtube影片,追蹤數超過304萬的網紅MosoGourmet 妄想グルメ,也在其Youtube影片中提到,#NoBake #Cheesecake #Recipe #ASMR #OddlySatisfying #音フェチ We whipped up a rare cheesecake with 4 impressive layers of purple. Whether you look at if f...
「combine a b and c」的推薦目錄:
- 關於combine a b and c 在 國立臺灣大學 National Taiwan University Facebook
- 關於combine a b and c 在 呂昇達老師的烘焙市集 Professional Bread/Pastry Making Facebook
- 關於combine a b and c 在 Honney's Kitchen Facebook
- 關於combine a b and c 在 MosoGourmet 妄想グルメ Youtube
- 關於combine a b and c 在 MosoGourmet 妄想グルメ Youtube
- 關於combine a b and c 在 Tasty Japan Youtube
combine a b and c 在 呂昇達老師的烘焙市集 Professional Bread/Pastry Making Facebook 八卦
感謝美國邁阿密的巧克力大師大B哥的分享😂😂
Recipe: Strawberry and Cream Eclair.
Choux Pastry
150g Milk
150g Water
270g Butter
5g Sugar
4g Salt
240g All-purpose Flour
360g Fresh Whole Eggs
Preheat oven to 350F/175C
In a medium saucepot, combine water, milk, sugar, salt and butter and bring to a boil over high heat. Add flour all at once and cook, stirring constantly, until mixture forms a cohesive lump and pulls from the sides of the pot. Transfer dough to the bowl of a stand mixer with the paddle attachment and mix on low speed. Add eggs one at a time, scraping bowl and paddle as necessary between additions to obtain a smooth, consistent dough.
Place choux paste into a piping bag with a 1 cm plain nozzle/star shaped nozzle. Pipe them as evenly in straight lines about 12 cm in length. Egg wash the éclairs with a brush and at the same time flatten down the little tips. Bake for 25 minutes . Whipped Ganache
150g heavy cream
15g invert sugar. 15g glucose. 120g Ivoire white chocolate
240g heavy cream
Bring the 5oz/150g cream to boil with the glucose and invert sugar, gradually pour over the white chocolate, emulsify with a hand blender. Mix with the cold cream. Let set in the refrigerator for 12 hours. Whip the ganache to medium peak. Reserve in a pastry bag.
Red Glaze
65g water
120g sugar
120g glucose syrup
120g white chocolate
11g silver gelatin sheet
80g condensed milk
45g nappage
red food color as you need
Soak gelatin in ice water until softened; squeeze out excess water and set aside.
Bring the water, sugar and glucose and cook to 217F/103 C and stir in the drained gelatin. Pour the hot the cream on the white chocolate and emulsify with the hand blender, then stir in the condensed milk and the nappage. Mix with hand blender adding black food color. Let set in the fridge for 24 hours. The Glaze will be ready when reaches 26C.
Strawberry Fluid Gel
240g strawberry puree 2.5g agar agar
60g granulated sugar bring to boil everything. Let set and pass in the blender. Make a wide incision in the side of each eclair. Fill each eclair with white chocolate whipped ganache and strawberry fluid gel. Glaze the eclair at 26C. #bachour
combine a b and c 在 Honney's Kitchen Facebook 八卦
🍰🎂 忌廉戚風蛋糕 Cream Chiffon Cake
剩下少許CREAM, 快手做個Chiffon蛋糕食下先! 😋
真係好似食風咁, 幾啖就吃完 😁
👩🍳 https://youtu.be/af51Yb7tV-k
#自家製 #軟綿綿 #忌廉 #戚風蛋糕
#homemade #Cream #Chiffon_Cake
食譜 :
忌廉戚風蛋糕 6寸 by Honney
材料:
(a)
蛋黃 2顆
米糠油 15克 (菜油)
低筋粉 40克
淡cream 30克
(b)
蛋白 2顆
砂糖 20克
做法:
1) 預熱焗爐180度
2) 蛋黃打散再續打至稠密狀
3) 加入淡cream拌勻, 再加入米糠油拌勻
4) 加入已過篩的低筋粉拌勻至沒有粉粒為止
5) 蛋白打至發泡, 再分次加入砂糖續打發至企身
6) 將1/3蛋白霜加入 (4) 中拌勻, 再加入其餘的蛋白霜拌勻
7) 倒入模具中, 在桌上輕敲數下, 放入已預熱焗爐 170度焗約20-25分鐘
8) 取出, 將中空模倒扣直至放涼即可脫模
🍰🎂🍰🎂🍰🎂🍰🎂🍰🎂🍰🎂🍰🎂🍰🎂🍰🎂
Recipe: Cream Chiffon Cake 6" by Honney
Ingredients:
(a)
2 egg yolk
30g cream
15g vegetable oil
40g cake flour
(b)
2 egg white
20g sugar
Method:
1) Preheat oven to 180C
2) Mix the egg yolk until smooth.
3) add cream and oil combine well.
4) Sift in cake flour, incorporate all ingredients well until smooth batter.
5) Use an electric mixer to beat egg white until bubbles form. Add sugar (b) until stiff peaks form.
6) Fold in the egg white into (4) , mix well.
7) Pour the batter into the cake mould, put in the preheated oven and bake for 20-25 minutes.
8) Remove form oven and let it cool.
💕 更多視頻食譜, 歡迎訂閱 YouTube 👇👇
👉👉 https://www.youtube.com/c/HonneysKitchen
combine a b and c 在 MosoGourmet 妄想グルメ Youtube 的評價
#NoBake #Cheesecake #Recipe #ASMR #OddlySatisfying #音フェチ
We whipped up a rare cheesecake with 4 impressive layers of purple. Whether you look at if from the top or from the cross section, this rare cheesecake is very photogenic!
*Recipe* (12-inch round spring form mold)
1. Combine 2 teaspoons (8g) of purple sweet potato powder with 50g of biscuit and crush into fine crumbs.
2. Add 20g of melted unsalted butter to 1 and mix.
3. Line the bottom of the mold with parchment paper, and press 2 evenly over it.
4. Sprinkle 8g of powdered gelatin over 60g of water and leave to stand.
5. Prepare three small bowls.
Add purple sweet potato powder to each respective bowl in the following amounts:
a. 1 small teaspoon (4g) b. 1.5 teaspoons (6g) c. 2 small teaspoons (8g)
6. Mix in 80g of milk that has been warmed to body temperature to each of the bowls a, b and c. Start by mixing in small quantities of milk so that it is less likely for clumping to occur. As it would be harder for c to dissolve, add a little bit more milk to it than the others.
7. Mix in 200g of cream cheese that has been allowed to come to room temperature.
8. Mix in 65g of granulated sugar.
9. Add 160g of fresh cream a little at a time, mixing as you go.
10. Place 4 in a microwave oven for about 30 seconds to dissolve the gelatin.
11. Add 10 to 9, a little at a time, stirring continuously.
12. To each of the bowls a, b and c prepared in 6, mix in 11 in the following amounts:
a. 120g, b. 90g, c. 60g
13. Pour the remainder of 11 that was left over after completing 12 into 3.
14. Pour in 12 in the order a, b, then c.
15. Chill in the refrigerator until set.
16. Divide into slices. Warming the knife before cutting will give a smooth, beautiful slice.
ビシッと層になった2色のゼブラケーキはよくありますが、ぼんやりと4層に分かれた紫が印象的なレアチーズケーキ(ものは言いようなのだ)作りました。切り分けた時の面(ツラ)もいい、断面フォトジェニックなレアチーズケーキです。最後のNGは先にココア味に挑戦して失敗した時のもの。
*レシピ*(12センチ セルクル型)
1.ビスケット 50gに紫芋パウダー 小さじ 2(8g)を入れ細かく砕く。
2.1に溶かし無塩バター 20gを加え混ぜる。
3.型の底にオーブンシートを敷き、2を敷き詰める。
4.水 60gに粉ゼラチン 8gをふり入れておく。
5.小ぶりのボウルを3つ用意する。
それぞれに紫芋パウダーを
a.小さじ 1(4g)b.小さじ 1と1/2(6g)c.小さじ 2(8g)入れる。
6.人肌に温めた 牛乳 80gを5のa.b.c.のそれぞれのボウルに入れ混ぜる。最初、少量の牛乳で混ぜたほうがダマになりにくい。c.は溶けにくいので他よりも牛乳の量を少し多めにする。
7.室温に戻したクリームチーズ 200gを混ぜる。
8.グラニュー糖 65gを入れ混ぜる。
9.生クリーム 160gを少しずつ加えながら混ぜる。
10.4を電子レンジに30秒ほどかけゼラチンを溶かす。
11.9に10を少しずつ加えながら混ぜる。
12.6で準備したa.b.cに11をそれぞれ
a.120g、b.90g、c.60gを入れ混ぜる。
13.3に12で残った11を全部流し入れる。
14.12をa.b.c.の順番に流し入れる。
15.冷蔵庫で固まるまで冷やす。
16.切り分けていただく。温めたナイフで切るとキレイにできます。
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combine a b and c 在 MosoGourmet 妄想グルメ Youtube 的評價
Our 15-year-old junior high school daughter used AUTODESK's 3D modeling software "Fusion 360" to create a MosoGourmet Bu-chan cookie mold, and our 20-year-old university sophomore son made a cookie mold with a 3D printer! This is what the family channel MosoGourmet is all about!
It was a month and a half of mold making and cookie dough mold cutting work, repeating many mistakes, and trial and error. Now it is finally finished! Please take a look!
*Recipe* (16 Bu-chans)
1. Soften 120g of unsalted butter.
2. Add 90g of sugar and mix.
3. Add 45g of milk and mix.
4. Divide #3 into three equal parts (82g each).
5. a. Sift and mix 45g of flour and 45g of corn starch.
b. Combine 36g of flour, 45g of cornstarch and 4g of strawberry powder and sift it together.
c. Combine 35g of flour, 45g of corn starch and 10g of cocoa powder and sift it together.
6. Put the dough together, wrap it in saran wrap and rest in the refrigerator for about 30 minutes.
7. Cut with the mold and assemble.
8. Bake in an oven preheated to 180 degrees for 12 minutes. To stop it from getting too burned, at 6 minutes we placed aluminum foil over it.
9. Make the eyes and nose with icing, and it's complete. It doesn't look like much when written as a recipe, but it was a lot of hard work. But maybe this could be commercialized. It's a masterpiece!
中学3年生15歳の娘がAUTODESKの3Dモデリングソフト「Fusion360」で描いた妄想パペット(名前はぶーちゃん)を大学2年生20歳の二男が3Dプリンターでクッキー型にしてくれました!これぞファミリーチャンネル妄想グルメ!
型作りやクッキー生地の型の抜き作業、数々の失敗や試行錯誤を繰り返すこと1ヶ月半。やっとできた!見てね!
*レシピ*(16ぶーちゃん)
1.無塩バター 120gを柔らかくする。
2.砂糖 90gを加え、混ぜる。
3.牛乳 45gを入れ、混ぜる。
4.3を3等分(各82g)する。
5.a.薄力粉 45g、コーンスターチ 45gをふるい入れ混ぜる。
b.薄力粉 36g、コーンスターチ 45g、イチゴパウダー 4gを合わせてふるい入れ混ぜる。
c.薄力粉 35g、コーンスターチ 45g、ココアパウダー 10gを合わせてふるい入れ混ぜる。
6.生地をひとまとめにし、ラップに包み冷蔵庫で30分ほど休ませる。
7.型で抜き、組み立てる。
8.180度に予熱したオーブンで12分焼く。焼き色が付きすぎないように途中6分でアルミ箔をかけて焼きました。
9.目と鼻をアイシングしたら できあがり。レシピに書くとこれだけのことなんだけど、いろいろと大変やった。でもこれ商品化できるかも。力作です!
#3Dprinter #DIY #Cookie #Mold #Food #CoLiDoD1315PlusDelta
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combine a b and c 在 Tasty Japan Youtube 的評價
ぜひ作ってみてくださいね!
バーベキューポークタワー
10人分
材料:
豚肩ロース肉(ブロック) 3kg
じゃがいも(半分に切る) 1個
A:ブラウンシュガー 大さじ3
A:塩 大さじ2
A:パプリカパウダー 大さじ2
A:マスタードパウダー 大さじ2
A:クミンパウダー 大さじ1
A:ガーリックパウダー 大さじ1
A:チリパウダー 大さじ1
A:コリアンダーパウダー 小さじ2
A:オニオンパウダー 大さじ1
A:コショウ 小さじ1
A:カイエンペッパー 小さじ1
◼︎ソース
B:ケチャップ 360g
B:ブランシュガー 55g
B:糖蜜 大さじ3
B:ウスターソース 大さじ2
B:りんご酢 大さじ2
B:ガーリックパウダー 大さじ1
B:パプリカパウダー 大さじ1
B:ディジョンマスタード 大さじ1
B:カイエンペッパー 小さじ1/2
木製の串 2本
作り方
オーブンを150℃に余熱しておく。
1.豚肩ロース肉を5cm幅に切る。
2.小さめのボウルに(A)の調味料を入れて混ぜ合わせる。
3.ワイヤーラックの上にじゃがいもを断面が下になるよう並べて置き、串を刺す。上から(1)を1枚ずつ重ねて刺していき、上からアルミホイルをかぶせる。150℃のオーブンに入れ、4時間ほど焼く。
4.鍋に(B)を入れて混ぜ、中火にかける。ふつふつとしてきたら火からおろして粗熱を取る。
5.(3)が焼き上がったらアルミホイルを外し、(4)を刷毛でまんべんなく塗る。再び150℃のオーブンに入れて30分焼いたら、完成!お好みでパンに挟んでいただく。
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(English Recipe)
BBQ Pork Party Tower
Servings: 12
INGREDIENTS
7 pounds boneless pork shoulder
3 tablespoons brown sugar
2 tablespoons coarse kosher salt
2 tablespoons paprika
2 teaspoons mustard powder
1 tablespoon ground cumin
1 tablespoon garlic powder
1 tablespoon chile powder
2 teaspoons ground coriander
1 tablespoon onion powder
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 russet potato, halved lengthwise
12 hamburger buns or dinner rolls
Coleslaw, for serving (optional)
Mac ‘n’ cheese, for serving (optional)
Pickles, for serving (optional)
Barbecue Sauce
1½ cups ketchup
¼ cup packed dark brown sugar
3 tablespoons molasses
2 tablespoons Worcestershire sauce
2 tablespoons apple cider vinegar
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon Dijon mustard
½ teaspoon cayenne pepper
Special Equipment
2 wooden skewers
PREPARATION
Preheat the oven to 300°F (150°C). Arrange an oven rack on the lowest setting, removing the other racks if needed.
Place the pork shoulder on a cutting board and slice the meat into 2-inch thick slices.
In a small bowl, combine the brown sugar, salt, paprika, mustard powder, cumin, garlic powder, chile powder, coriander, onion powder, black pepper, and cayenne.
Sprinkle the spice mixture all over the sliced pork and toss to coat evenly.
Set a wire rack over a baking sheet and grease with nonstick spray. Place the potato halves on the rack, cut sides down. Insert a skewer into each potato half.
Thread the pork slices onto the skewers.
Cover the pork tower with foil, place in the oven, and roast for 4 hours or until the pork is fully cooked and tender.
To a small pot on medium heat, add oil, minced onion, garlic, and the leftover spice mixture. Stir the vegetables and cook until soft.
Make the barbecue sauce: In a medium pot over medium heat, combine the ketchup, brown sugar, molasses, Worcestershire sauce, apple cider vinegar, garlic powder, paprika, Dijon, and cayenne. Whisk and bring the sauce to a boil. Remove from the heat and set aside until ready to use.
Once the pork is finished cooking, remove the foil and pour the barbecue sauce over the pork tower. Use a brush to evenly cover all of the meat.
Return the pork to the oven for 30 minutes, or until the sauce starts to caramelize.
Carve the pork tower with a serrated knife. Serve the meat on the buns, with sides like coleslaw, mac ‘n’ cheese, and pickles.
Enjoy!
Inspired by: https://tasty.co/recipe/3-way-party-fajitas-kebab
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