Bonjour

Bonjour-présenter.
Salut  Luisa !
         Je m'appelle pavarisa PORNJAROEN . Vous pouvez m'appeller  New. J'ai 17 ans.Je suis thaïlandaise. Je parle thailandais.  je suis élève à l' école Rachineeburana. je vais à l' école en bus.  j' habite à Nakhon Pathom . ll y a  Trois personnes dans ma famille. j' ai un petite Sœur. Elle est gros.  j' aime musique. je deteste le math. 

pavarisa.

Reindeer

Reindeer

Reindeer
Conservation status
Least Concern (IUCN 3.1)[1]
Scientific classification
Kingdom:	Animalia
Phylum:	Chordata
Class:	Mammalia
Order:	Artiodactyla
Family:	Cervidae
Subfamily:	Capreolinae
Genus:	Rangifer C.H. Smith, 1827
Species:	R. tarandus
Binomial name
Rangifer tarandus (Linnaeus, 1758)
Subspecies
many, see text
Reindeer habitat divided into North American andEurasian parts

               The reindeer (Rangifer tarandus), also known as the caribou in North America, is a species of deer native to Arctic and Subarctic regions. This includes both resident and migratory populations. While overall widespread and numerous,^[1] some of its subspecies are rare and at least one has already goneextinct.

Reindeer vary considerably in color and size. Both sexes grow antlers, though they are typically larger in males. However, there are a few populations in which females lack antlers completely.

Wild reindeer hunting and herding of semi-domesticated reindeer (for meat, hides, antlers, milk and transportation) are important to several Arctic and Subarctic peoples. Even far outside its range, the reindeer is well known due to the myth, probably originating in early 19th century America, in whichSanta Claus's sleigh is pulled by flying reindeer, a popular element of Christmas.In Lapland, reindeer pull pulks.

Size

The characteristically small and relatively short-legged reindeer from Svalbard

The females usually measure 162–205 cm (64–81 in) in length and weigh 80–120 kg (180–260 lb)^[15] The males (or "bulls") are typically larger (although the extent to which varies in the different subspecies), measuring 180–214 cm (71–84 in) in length and usually weighing 159–182 kg (350–400 lb),^[15] though exceptionally large males have weighed as much as 318 kg (700 lb).^[15] Shoulder height typically measure from 85 to 150 cm (33 to 59 in), and the tail is 14 to 20 cm (5.5 to 7.9 in) long. The subspecies R. t. platyrhynchus from Svalbard island is very small compared to other subspecies (a phenomenon known as insular dwarfism), with females having a length of approximately 150 cm (59 in), and a weight around 53 kg (120 lb) in the spring and 70 kg (150 lb) in the autumn.^[16] Males are approximately 160 cm (63 in) long, and weigh around 65 kg (140 lb) in the spring and 90 kg (200 lb) in the autumn.^[16] The reindeer from Svalbard are also relatively short-legged and may have a shoulder height of as little as 80 cm (31 in),^[16] thereby following Allen's rule.

Domesticated reindeer are shorter-legged and heavier than their wild counterparts.^{[citation needed]}

[edit]Fur

The colour of the fur varies considerably, both individually, and depending on season and subspecies. Northern populations, which usually are relatively small, are whiter, while southern populations, which typically are relatively large, are darker. This can be seen well in North America, where the northernmost subspecies, thePeary caribou, is the whitest and smallest subspecies of the continent, while the southernmost subspecies, the Woodland Caribou, is the darkest and largest.^[17] The coat has two layers of fur: a dense woollyundercoat and longer-haired overcoat consisting of hollow, air-filled hairs.

Cake

Cake

Cake is a form of bread or bread-like food. In its modern forms, it is typically a sweet baked dessert. In its oldest forms, cakes were normally fried breads orcheesecakes, and normally had a disk shape. Determining whether a given food should be classified as bread, cake, or pastry can be difficult.

Modern cake, especially layer cakes, normally contain a combination of flour, sugar, eggs, and butter or oil, with some varieties also requiring liquid (typicallymilk or water) and leavening agents (such as yeast or baking powder). Flavorful ingredients like fruit purées, nuts, dried or candied fruit, or extracts are often added, and numerous substitutions for the primary ingredients are possible. Cakes are often filled with fruit preserves or dessert sauces (like pastry cream), iced with buttercream or other icings, and decorated with marzipan, piped borders or candied fruit.^[1]

Cake is often the dessert of choice for meals at ceremonial occasions, particularly weddings, anniversaries, and birthdays. There are countless cake recipes; some are bread-like, some rich and elaborate, and many are centuries old. Cake making is no longer a complicated procedure; while at one time considerable labor went into cake making (particularly the whisking of egg foams), baking equipment and directions have been simplified so that even the most amateur cook may bake a cake.

Varieties

German chocolate cake

Raisin cake

Cakes are broadly divided into several categories, based primarily on ingredients and cooking techniques.

• Yeast cakes are the oldest and are very similar to yeast breads. Such cakes are often very traditional in form, and include such pastries as babka and stollen.
• Cheesecakes, despite their name, aren't really cakes at all. Cheesecakes are in fact custard pies, with a filling made mostly of some form of cheese (often cream cheese,mascarpone, ricotta or the like), and have very little flour added, although a flour-based or graham cracker crust may be used. Cheesecakes are also very old, with evidence of honey-sweetened cakes dating back to ancient Greece.
• Sponge cakes are thought to be the first of the non-yeast-based cakes and rely primarily on trapped air in a protein matrix (generally of beaten eggs) to provide leavening, sometimes with a bit of baking powder or other chemical leaven added as insurance. Such cakes include the Italian/Jewish pan di Spagna and the French Génoise. Highly decorated sponge cakes with lavish toppings are sometimes called gateau; the French word for cake.

A large cake garnished with strawberries

• Butter cakes, including the pound cake and devil's food cake, rely on the combination of butter, eggs, and sometimes baking powder or bicarbonate of soda to provide both lift and a moist texture.

Beyond these classifications, cakes can be classified based on their appropriate accompaniment (such as coffee cake) and contents (e.g. fruitcake or flourless chocolate cake).

Some varieties of cake are widely available in the form of cake mixes, wherein some of the ingredients (usually flour, sugar, flavoring, baking powder, and sometimes some form of fat) are premixed, and the cook needs add only a few extra ingredients, usually eggs, water, and sometimes vegetable oil or butter. While the diversity of represented styles is limited, cake mixes do provide an easy and readily available homemade option for cooks who are not accomplished bakers.