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Brian Christiansen
Guest
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 Posted: Fri Feb 22, 2008 5:10 am Post subject: Group technical presentation |
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OK, I will post my question about the group technical presentation to both
places. The following is the question that I have posted in the google
group:
My next speech out of the technical speeches manual is the 5th, or
group technical speech. I am still only planning it out in my mind
and have not started getting together a group or anything like that
yet. I am not certain about a few things.
My idea is to do another in my series of speeches about the technical
side of cooking.
What I currently envision is the first presentation being about the
history of bread/baking. I discussed this with the lady that is
serving as President, and she feels that history qualifies as
technical even though it isn't about chemistry, physics, computers,
or something like that.
The second is about the actual procedure to bake bread. This should
take about 5 minutes at most. I am not certain if I am the only one
in the group that bakes bread (by hand, as opposed to with a
machine*), but this is the part of the presentation the I might give
myself.
The final presentation will be about what is going on during each step
of the process, and I suppose will be the main part of the
presentation. For example, how kneading "develops the gluten," and
what specifically happens chemically.
By my understanding, I am supposed to a "facilitator" for the group,
and in the actual presentation, I serve to introduce each of the
individual presenters and provide an overview of the presentation.
Does this mean that I am actually forbidden from doing any of the
presentations?
I am also a bit concerned that if I am the only one in the group that
does bake bread by hand. and that I might be the only one interested
in these things.
* - I don't think there is anything wrong with using a bread machine
to make bread, or that bread from a bread machine is somehow "bad," it
is just that making bread with a machine and by hand require 2
different levels of baking skill.
Brian Christiansen |
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John Fleming, DTM
Guest
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| Posted: Fri Feb 22, 2008 6:10 am Post subject: Re: Group technical presentation |
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On Thu, 21 Feb 2008 22:08:19 -0700, while chained to a desk
in the scriptorium "Brian Christiansen"
<brian_christians@hotmail.com> wrote:
| Quote: | $OK, I will post my question about the group technical presentation to both
$places. The following is the question that I have posted in the google
$group:
$
$My next speech out of the technical speeches manual is the 5th, or
$group technical speech. I am still only planning it out in my mind
$and have not started getting together a group or anything like that
$yet. I am not certain about a few things.
$
$My idea is to do another in my series of speeches about the technical
$side of cooking.
$
$
$What I currently envision is the first presentation being about the
$history of bread/baking. I discussed this with the lady that is
$serving as President, and she feels that history qualifies as
$technical even though it isn't about chemistry, physics, computers,
$or something like that.
$
$
$The second is about the actual procedure to bake bread. This should
$take about 5 minutes at most. I am not certain if I am the only one
$in the group that bakes bread (by hand, as opposed to with a
$machine*), but this is the part of the presentation the I might give
$myself.
$
$
$The final presentation will be about what is going on during each step
$of the process, and I suppose will be the main part of the
$presentation. For example, how kneading "develops the gluten," and
$what specifically happens chemically.
$
$
$By my understanding, I am supposed to a "facilitator" for the group,
$and in the actual presentation, I serve to introduce each of the
$individual presenters and provide an overview of the presentation.
$Does this mean that I am actually forbidden from doing any of the
$presentations?
|
Absolutely not
You can certainly present one of the segments in the team
technical presentation. In addition to presenting, you also
have the leaderhship role of assembling a team who can talk
about the topic. Having done that, you also open the team
presentation by giving the audience a roadmap so they know
what to expect.
For example, in your opening you can talk about how Cynthia
will talk about the history of breadmaking, then you will
talk about techniques used for baking bread by hand, and
finally Donna will talk about some of the "chemistry" that
occurs during the bread making process. You then turn the
floor over to Cynthia. When she is done, she turns the
floor over to you and you do your segment. When you are
done, you turn the floor over to Donna. When Donna is done
her segment, she turns the floor back over to you, and you
do a quick recap.
| Quote: | $I am also a bit concerned that if I am the only one in the group that
$does bake bread by hand. and that I might be the only one interested
$in these things.
$
$
$* - I don't think there is anything wrong with using a bread machine
$to make bread, or that bread from a bread machine is somehow "bad," it
$is just that making bread with a machine and by hand require 2
$different levels of baking skill.
|
The level of baking skill isn't an issue when discussing
some of the things you list.
Developing the gluten happens in bread baking--whether you
do it by hand or let a machine do it--right?
The key is finding someone in your club who has a a cooking
background and who could talk convincingly about the topic
of developing the gluten.
--
John Fleming, DTM
Edmonton, Canada
Attitude Boosters Toastmasters (7022-42) - Member
Chamber Toastmasters (5594 - 42) - Member
A scientist can discover a new star but he
cannot make one. He would have to ask an
engineer to do it for him.
- Gordon L. Glegg |
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Joy
Guest
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| Posted: Fri Feb 22, 2008 7:50 am Post subject: Re: Group technical presentation |
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"Brian Christiansen" <brian_christians@hotmail.com> wrote in message
news:bNsvj.5564$Mw.1107@nlpi068.nbdc.sbc.com...
| Quote: | OK, I will post my question about the group technical presentation to both
places. The following is the question that I have posted in the google
group:
My next speech out of the technical speeches manual is the 5th, or
group technical speech. I am still only planning it out in my mind
and have not started getting together a group or anything like that
yet. I am not certain about a few things.
My idea is to do another in my series of speeches about the technical
side of cooking.
What I currently envision is the first presentation being about the
history of bread/baking. I discussed this with the lady that is
serving as President, and she feels that history qualifies as
technical even though it isn't about chemistry, physics, computers,
or something like that.
The second is about the actual procedure to bake bread. This should
take about 5 minutes at most. I am not certain if I am the only one
in the group that bakes bread (by hand, as opposed to with a
machine*), but this is the part of the presentation the I might give
myself.
The final presentation will be about what is going on during each step
of the process, and I suppose will be the main part of the
presentation. For example, how kneading "develops the gluten," and
what specifically happens chemically.
By my understanding, I am supposed to a "facilitator" for the group,
and in the actual presentation, I serve to introduce each of the
individual presenters and provide an overview of the presentation.
Does this mean that I am actually forbidden from doing any of the
presentations?
I am also a bit concerned that if I am the only one in the group that
does bake bread by hand. and that I might be the only one interested
in these things.
* - I don't think there is anything wrong with using a bread machine
to make bread, or that bread from a bread machine is somehow "bad," it
is just that making bread with a machine and by hand require 2
different levels of baking skill.
Brian Christiansen
|
It's been a few years since I've baked bread, except for the mandatory
cinnamon bread for Christmas morning breakfast. However, I always did it
without a machine. I think many people would be interested, even if they
have no intention of trying it themselves.
Joy |
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Guest
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| Posted: Fri Feb 22, 2008 6:42 pm Post subject: Re: Group technical presentation |
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John Fleming, DTM <nospam@sprynet.com> wrote:
| Quote: | The level of baking skill isn't an issue when discussing
some of the things you list.
Developing the gluten happens in bread baking--whether you
do it by hand or let a machine do it--right?
The key is finding someone in your club who has a a cooking
background and who could talk convincingly about the topic
of developing the gluten.
|
Everything John said plus, the other presenters will be giving a manual
speech (or should be) so this would be ideal for "Research Your Topic"
since this is probably something they don't know about. Maybe look for a
member who hasn't completed that speech yet and ask them to participate.
This project is a lot of work, but a lot of fun. For my speech I put
together a group to talk about VOIP. One person talked about the
challenges that internet providers face because of VOIP, another member
talked about the impact on the end user of VOIP and I talked about the
pros and cons of VOIP.
--
Nigel Reed ACS, oCL (It's really an ATM-S in an ideal world) + LDREXC
2 Speeches + 1 Sponsorship needed for DTM. 1 Speech for next CC
District 50 Public Relations Officer http://www.toastmastersd50.org
http://www.toastytips.com - Tips of Toastmasters (submissions welcome)
http://toastmasters.sysadmininc.com - Toastmasters Club Mapping Project
Unofficial Area Motto: "I'm sure there's a speech in that somewhere" |
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Rick
Guest
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| Posted: Sat Feb 23, 2008 6:10 am Post subject: Re: Group technical presentation |
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John Fleming, DTM wrote:
| Quote: | The level of baking skill isn't an issue when discussing
some of the things you list.
Developing the gluten happens in bread baking--whether you
do it by hand or let a machine do it--right?
The key is finding someone in your club who has a a cooking
background and who could talk convincingly about the topic
of developing the gluten.
|
The topics are all technical. You need to convey a topic that has it's
own jargon and a procedure that needs to be followed (especially by
beginners who don't know how to adjust). You need to explain all of
this to an audience that ranges from people who are good at baking to
people haven't dared to try a bread machine yet.
Now that you have a topic and an idea what you want to cover look at the
skills of the club members. When I start looking for volunteers, I ask
for a broader area than I was thinking of. Some times, I have gotten
exactly the speeches I was thinking of. Other times, I've gotten very
interesting topics that are related, but not exactly what I was thinking of.
For example, one of our members is a dietitian. She has given a number
of speeches on natural and local foods. She could do an excellent
speech on excellent sources for quality ingredients. She does a lot of
baking. She has brought breads and other baked goods where she had
altered a standard recipe to make it more healthy and still have it
taste great.
Rick Clements, DTM
VPM Daylighters |
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Rod Taylor
Guest
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| Posted: Mon Feb 25, 2008 9:30 am Post subject: Re: Group technical presentation |
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<nigel@sysadmininc.com> wrote in message
news:8bh395-j23.ln1@news.sysadmininc.com...
| Quote: | John Fleming, DTM <nospam@sprynet.com> wrote:
The level of baking skill isn't an issue when discussing
some of the things you list.
Developing the gluten happens in bread baking--whether you
do it by hand or let a machine do it--right?
The key is finding someone in your club who has a a cooking
background and who could talk convincingly about the topic
of developing the gluten.
Everything John said plus, the other presenters will be giving a manual
speech (or should be) so this would be ideal for "Research Your Topic"
since this is probably something they don't know about. Maybe look for a
member who hasn't completed that speech yet and ask them to participate.
This project is a lot of work, but a lot of fun. For my speech I put
together a group to talk about VOIP. One person talked about the
challenges that internet providers face because of VOIP, another member
talked about the impact on the end user of VOIP and I talked about the
pros and cons of VOIP.
|
Great thoughts from John and Nigel.
This is a great project and, provided the core elements have a technical
base, almost anything goes. I've done this project three times. The first
two (different clubs in different parts of the country, different teams,
different approaches, and years apart) were related to microphone use and
sound engineering. The third was on edible fungi.
Your suggested outline sounds good to me. With a degree in chemistry and a
home baker (the old-fashioned way), I would really enjoy being in your
audience.
When it comes to the chemistry of cooking in general, as I'm sure you're
aware, batch size creates its own variables, as does variability of the
quality of ingredients. I have a friend who has researched the cooking of
maize meal quite extensively and has automated the process - no easy task.
In the case of maize meal, wettability can be problematic. I'd be happy to
share some ideas with you if you're interested.
--
Rod Taylor (rodt iafrica - don't forget the @ and the dotcom)
Transformers Toastmasters Club
District 74, Southern Africa |
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Guest
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| Posted: Mon Feb 25, 2008 6:20 pm Post subject: Re: Group technical presentation |
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Rod Taylor <seemysignature@nospam.ever> wrote:
| Quote: | When it comes to the chemistry of cooking in general, as I'm sure you're
aware, batch size creates its own variables, as does variability of the
quality of ingredients. I have a friend who has researched the cooking of
maize meal quite extensively and has automated the process - no easy task.
In the case of maize meal, wettability can be problematic. I'd be happy to
share some ideas with you if you're interested.
|
Of course, even altitude can affect the final product. 
--
Nigel Reed ACS, oCL (It's really an ATM-S in an ideal world) + LDREXC
2 Speeches + 1 Sponsorship needed for DTM. 1 Speech for next CC
District 50 Public Relations Officer http://www.toastmastersd50.org
http://www.toastytips.com - Tips of Toastmasters (submissions welcome)
http://toastmasters.sysadmininc.com - Toastmasters Club Mapping Project
Unofficial Area Motto: "I'm sure there's a speech in that somewhere" |
|
| Back to top |
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Rod Taylor
Guest
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| Posted: Tue Feb 26, 2008 4:00 am Post subject: Re: Group technical presentation |
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<nigel@sysadmininc.com> wrote in message
news:7gcb95-t0k.ln1@news.sysadmininc.com...
| Quote: | Rod Taylor <seemysignature@nospam.ever> wrote:
When it comes to the chemistry of cooking in general, as I'm sure you're
aware, batch size creates its own variables, as does variability of the
quality of ingredients. I have a friend who has researched the cooking
of
maize meal quite extensively and has automated the process - no easy
task.
In the case of maize meal, wettability can be problematic. I'd be happy
to
share some ideas with you if you're interested.
Of course, even altitude can affect the final product.
|
True. I'm at more than 6000
--
Rod Taylor (rodt iafrica - don't forget the @ and the dotcom)
Transformers Toastmasters Club
District 74, Southern Africafeet here. |
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Guest
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| Posted: Tue Feb 26, 2008 5:10 am Post subject: Re: Group technical presentation |
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Rod Taylor <seemysignature@nospam.ever> wrote:
| Quote: | True. I'm at more than 6000
|
6000 what? feet? miles? inches?
Whatever it is, I'm sure you have a nice view from up there 
--
Nigel Reed ACS, oCL (It's really an ATM-S in an ideal world) + LDREXC
2 Speeches + 1 Sponsorship needed for DTM. 1 Speech for next CC
District 50 Public Relations Officer http://www.toastmastersd50.org
http://www.toastytips.com - Tips of Toastmasters (submissions welcome)
http://toastmasters.sysadmininc.com - Toastmasters Club Mapping Project
Unofficial Area Motto: "I'm sure there's a speech in that somewhere" |
|
| Back to top |
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Rod Taylor
Guest
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| Posted: Wed Feb 27, 2008 6:50 am Post subject: Re: Group technical presentation |
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<nigel@sysadmininc.com> wrote in message
news:7fic95-kfq.ln1@news.sysadmininc.com...
| Quote: | Rod Taylor <seemysignature@nospam.ever> wrote:
True. I'm at more than 6000
6000 what? feet? miles? inches?
Whatever it is, I'm sure you have a nice view from up there
|
Sorry. My feet got cut off somehow
--
Rod Taylor (rodt iafrica - don't forget the @ and the dotcom)
Transformers Toastmasters Club
District 74, Southern Africa |
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John Fleming, DTM
Guest
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| Posted: Fri Feb 29, 2008 4:20 am Post subject: Re: Group technical presentation |
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On Mon, 25 Feb 2008 23:27:36 +0200, while chained to a desk
in the scriptorium "Rod Taylor" <seemysignature@nospam.ever>
wrote:
| Quote: | $<nigel@sysadmininc.com> wrote in message
$news:7gcb95-t0k.ln1@news.sysadmininc.com...
$> Rod Taylor <seemysignature@nospam.ever> wrote:
$>> When it comes to the chemistry of cooking in general, as I'm sure you're
$>> aware, batch size creates its own variables, as does variability of the
$>> quality of ingredients. I have a friend who has researched the cooking
$>> of
$>> maize meal quite extensively and has automated the process - no easy
$>> task.
$>> In the case of maize meal, wettability can be problematic. I'd be happy
$>> to
$>> share some ideas with you if you're interested.
$
$> Of course, even altitude can affect the final product.
$
$True. I'm at more than 6000
|
I'm guessing feet. :)
We're at 2000 here in central Alberta. Still low enough
that most standard recipies are workable.
--
John Fleming, DTM
Edmonton, Canada
Attitude Boosters Toastmasters (7022-42) - Member
Chamber Toastmasters (5594 - 42) - Member
A scientist can discover a new star but he
cannot make one. He would have to ask an
engineer to do it for him.
- Gordon L. Glegg |
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