Ukulele and Famous Ukulele Players

Ukulele:

.Whats the difference between a Ukulele and a Guitar?, Guitars are bigger than Ukuleles. A standard guitar has 6 strings whereas ukulele has 4 strings. The fret board on the ukulele is a lot thinner and quite shorter than the guitar and which makes it easier to manage for people with small hands.

. Which countries are most known for using the Ukulele?, these countries have been sorted into a list
. USA - 53.1%
. UK - 27.9%
. Australia - 6.0%
. Canada - 5.1%
. Germany - 2.3%
. New Zealand - 1.5%
. Thailand - 1.3%
. France - 1.1%
. Singapore - 0.9%
. Italy - 0.7%

. What is a Ukulele Orchestra?, A Ukulele Orchestra is a musical ensemble featuring ukuleles in many different registers. They play and sing music from a variety of musical genres, all on the ukulele.

Ukulele Players: 

. Find out three facts about both artists. Include a picture of them, 

Israel Kamakawiwo'ole:

. Israel Ka'ano'i Kamakawiwo'ole, also called Bruddah Iz or IZ, was a Native Hawaiian singer- songwriter, musician, and Hawaiian sovereignty activist. He achieved commercial success outside Hawaii when his album Facing Future was released in 1993.

. In 1990, Kamakawiwo'ole released his first solo Album Ka'Ano'i, which won awards for Contemporary Album of the Year and Male Vocalist of the Year from the Hawaii Academy of Recording Arts (HARA).

. Birth date: 20 May 1959, Death: 26 June 1997
Born in Honolulu, Hawaii. And also died in Honolulu, Hawaii.

Taimane Gardner:

. Taimane was Born in Honolulu, Hawaii and is of Samoan, German, French and Swedish decent. Her name translates to diamond in Samoan.

. Taimane began playing Ukulele at age 5, and was discovered by a well known musician at age 13, Don Ho, and went on to graduate from the Honolulu Waldorf School before attending Kapiolani Community College.

. Taimane became a popular local musician on the Wakiki performance circuit as a Teenager. She has performed internationally in Japan and Hong Kong, Her album "We Are Made Of The Stars" was nominated for Ukulele Album of the Year at the 2016 Na Hoku Hanohano Awards 

Baking Scones

Scones

Ingredients

3 c Flour

6 t Baking Powder

1/4 t salt

75g Cold butter

1 to 1 1/2 c milk

Method

1. Sift flour, baking powder, and salt into a bowl

2. Cut butter in small cubes. Rub the butter into the flour, baking powder, salt gently with fingertips until it resembles fine breadcrumbs

3. Add milk gradually. Mix quickly with a knife to form a soft dough (the amount of milk required depends on a number of factors)

4. Lightly knead the scone dough a few times on tabletop

5. Place baking paper onto an oven tray
6. Cut scone dough into 12 even sized pieces
7. Place onto the lined oven tray. Keep them close together towards the centre of the tray
8. Brush with milk
9. Bake at 180c for about 10 minutes


Last Friday me and some other students had a practical at Home Economics, and entered the kitchen to see scone ingredients and a recipe. At my table I worked with Tyson, May and Sierra, and we were instructed to Mis en place which means to prepare all the ingredients and equipment needed to cook or bake the meal.

In my opinion, my team and I worked really well together most of the time. We all helped each other out when we needed it, individually doing our own thing. But there was some disturbance from other teams that made the lesson go down hill a bit. But in the end it all worked out with a good result from every team.

So to start the process, we first had to sift the flour, baking powder and salt but in doing this we had to add height to aerate the dry ingredients so that there was no lumps or chunks of flour (etc).

Next we had to cut the butter into small cubes and add it to the mixture of dry ingredients and gently rubbed it with fingertips only to form fine bread crumbs, due to our palms being too warm for the butter where as fingertips are the coolest or coldest part of our hand.

After we grated some cheese and also added it to the mixture, but making sure to mix it in very well with a knife in circular motion, slowly heading into the middle which is called the "well". Then gradually adding milk to the mixture which brought the whole thing together. And leaving some extra milk behind to glaze the scones in before going into the oven.

Then we took the mixture out of the bowl and started kneading it for a while on a tabletop (make sure to flour the table first). Then rolling it into a fine shape, we cut the scones into 12 even pieces, (2 scones for each person). Then placing all 12 scones on a oven tray with baking paper, remembering to place them quite close together (about a centimetre apart) towards the centre of the tray, but not forgetting to brush and glaze with milk before finally placing it in the oven for about 10 minutes at 180c. Once finished, they should come out looking beautiful and golden and will know they're perfect if feeling soft. Then its all yours to enjoy with the choice of putting margarine in it.