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i want to know how make jolly rancher lollipops? Also i want to make different types of suckers like a square a circle

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I know how to make i lollipop.

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jolly ranchers
lollipop sticks
silicon molds

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Ms. Harlands Answers.      What are some methods of cooking?

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Ms. Harlands Answers.      What are some methods of cooking?

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slow coooker
oven
microwave
frier
aie frier
stove top
solar cooking

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i have been cooking fro a long time since in my mothers kitchen i started cooking when i could reach the counter with a chair or stool

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because me and my brother were left home alone a lot and if we wanted something to eat we had to cook.

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I am talking to Ms. Harland because I love cooking and thats why i took her class

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DIY: How to Make GIANT JOLLY RANCHER PUSH POP CANDY TREATS! SUPER EASY & DELICIOUS!!

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Being served on a stick may be a new thing for some foods like pickles and cake, but for the lollipop it's been that way the beginning.

Here are 10 fabulous facts about the classic candy.

#10 -- The world's largest lollipop was made in 2012. The confectioner behind the job was See's Candies of California, and their creation weighed over 7 thousand pounds. It was chocolate-flavored.

#9 -- The first high-production machine was invented in 1908. A manufacturer in a Racine, Wisconsin was asked to build something that could make a lot of lollipops in a short time. They came up with one that could push out 40 in a single minute.

#8 -- The term lollipop used to mean other things. The first known use was in the mid 1780s. Charles Dickens used it to refer to stick-less candies. At another time it a different place it's what they called sweetmeat on a stick.

#7 -- The Chupa Chup label was designed by Salvador Dali. He and the guy who invented the popular candies were friends. It's reported that there was also money involved, which Dali was rumored to not typically turn down.

#6 -- Dum Dum's mystery flavor is a pretty simple recipe. They're created as one flavor batch is running out and the next one is beginning, whatever those two may be.

#5 -- Some are made for adults. The candy company Lollyphile produces a variety of beer flavored ones. For fans of the grape, they also offer merlot, chardonnay, and cabernet.

#4 -- On request they can come laden with viruses. In 2011 it was reported that moms across the country were ordering lollipops that had been licked by kids infected with chicken pox The goal was to introduce the virus to their own children in hopes of building immunity and avoiding vaccinations.

#3 -- George Smith was the first to really run with the idea. He saw a West Haven, Connecticut sweets maker put a caramel and chocolate confection on a stick and an idea came to him. He began to manufacture a hard candy version and named it the Lolly Pop.

#2 -- It's easier than ever to sneak a lollipop into class. A team of designers created a pencil/candy hybrid. Instead of a boring, flavorless eraser the writing tool is topped with a delicious twist of candy.

#1 -- There's a line specifically for insect lovers. Hotlix, a snack manufacturer that specializes in earthier nibbles, sells a variety of lollipops that contain bugs. Options include scorpions, ants, worms and crickets. Which lollipop flavor is your favorite?

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10 fabulous facts about lollipops on National Lollipop Day

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Being served on a stick may be a new thing for some foods like pickles and cake, but for the lollipop it's been that way the beginning. Here are 10 fabulous facts about the classic candy. #10 -- The world's largest lollipop was made in 2012.

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get jolly ranchers
get lollipop sticks
get molds
start presintation

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Jolly Ranchers were found in 1949 in Golden, Colorado. The founders were Bill and Dorothy Harmsen who started the company in 1897. During that time period, hard candy sales were growing larger and...

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The following comes from

Jolly Ranchers were found in 1949 in Golden, Colorado. The founders were Bill and Dorothy Harmsen who started the company in 1897. During that time period, hard candy sales were growing larger and larger. The company was named "Jolly Rancher" to suggest a hospitable, western company. The company originally made chocolate, ice cream, and hard candy. These items were sold at "Ranch Made Ice Cream" stores around the Denver area. Jolly Rancher is also known for its candy, "Fire Stix". During winter months, the ice cream didn't make a great sale. The Harmsen's then decided to focus on hard candies.

In 1951, production moved from Golden to Wheat Ridge, Colorado. Jolly Rancher made the "Famous for Flavor" line for the hard candies. In 1966, the owners of Jolly Rancher decided to branch out to reach more customers and started to sell their Jolly Rancher candy to Beatrice Foods. Jolly Rancher Company was sold to Beatrice Food and the production of the candy remained in Colorado. In 1983, Leaf Candy Company purchased Beatrice Foods. In 1996, the Jolly Rancher candy production was moved out of Colorado altogether when the Hershey Company purchased Jolly Rancher and moved production to Mexico and Canada. The buyer was Huhtamaki Oy who lived in Helsinki, Florida. The Hershey Company started to make a longer list of jolly rancher candies. Using the same great flavors in lollipops, drinks, chewy candy, sour candy, jelly beans, candy canes, and gummy candies. The Hershey's Company continues to sell jolly ranchers at super markets and convenience stores. The newest jolly rancher was the Crunch n' Chew. The Crunch n' Chew is "chewy in the inside, crunchy on the outside."

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What's the history of the Jolly Ranchers candy?

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Answer: The following comes from this site: > Jolly Ranchers were found in 1949 in Golden, Colorado. The founders were Bill and Dorothy Harmsen who started the company in 1897. During that time period, hard candy sales were growing larger and larger. The company was named "Jolly Rancher" to su...

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Grade 7 " Introduction | Common Core State Standards Initiative

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In Grade 7, instructional time should focus on four critical areas: (1) developing understanding of and applying proportional relationships; (2) developing understanding of operations with rational numbers and working with expressions and linear equations; (3) solving problems involving scale drawings and informal geometric constructions, and working with two- and three-dimensional shapes to solve problems involving area, surface area, and volume; and (4) drawing inferences about populations based on samples.

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I first got into cooking in college prior to heading to Hutchinson to play football for the Blue Dragons. A group of friends and I used to get together in the summer and it always ended up that they requested that I cook and grill for everyone. I really enjoyed it, I loved experimenting with different flavors, but most of all I enjoyed seeing others enjoy my food. From there it was a while before I got back into it. When I was going to school at Fort Hays State University, I was able to get a summer job working at Sushi Yoko in Fort Worth, Texas. There I learned the ways in which a more professional kitchen operates along with the demands and daily stressers that are involved in the kitchen. I realized early on, probably due to my athletic career, I dealt with the stress and pressure better than the other cooks, and I enjoyed the pressure and multi-tasking involved. I also enjoyed hearing those rare compliments to the chef, we all love reassurance. Following that summer I returned to FHSU  and applied at the top restaurant in Kansas, Gella's, in Hays, Kansas. I worked there while attending school, but it didn't take long until I felt I wanted to do this full time. I went through culinary school, Auguste Escoffier's School of Culinary Arts, out of Boulder, Colorado. I finished the program in about nine months and rose from a line cook to a sous chef, which is like the head chef's right hand man. The best part of culinary school is learning the different cooking techniques and also being able to focus on studying different cuisines. I studied Yucatan, Thailand, and Morocco when I attended in order to help broaden my knowledge of other styles I wasn't as familiar with. I took on more responsibilities, I had to manage staff, conduct service, run expo, manage inventory, and attend Monday business meetings with managers, head of front of house, head of back of house, and also investors in the company. There were nights where it almost seemed like it was going to crumble, but we always pushed through and maintained our standing as an elite restaurant. I loved food, I loved the creativity involved, and I loved the pressure that came on those Friday and Saturday night services which we could bring in between $15,000-$20,000 a night. One thing to make clear is that working as a chef and in the kitchen isn't done out of notoriety, to become a celebrity, or to become rich, being a chef is done out of a passion for cooking. Some do make it big, but they are few and far between. It is a very competitive business where just as in sports, the best player plays, the best cooks are in the toughest stations on the biggest nights. Becoming a chef is similar to becoming a doctor. Typically the road to becoming a head chef takes 8-10 years. The most important thing one can possess in order to become a chef is experience first and foremost. If someone wants to work in a professional kitchen, I recommend first applying and getting a job at a professional establishment. Work in this establishment for a year or so to see if it is something you truly want to do, then comes the next step in culinary school. Following culinary school many more opportunities will come, but you have to start at the bottom, probably as a prepper, then you make your way to the line, and after a long time of consistently killing it on the line comes leadership opportunities whether as a junior sous, sous, or head chef. It is a long road, but if you have the passion and love of food and cooking, it will be worth it in the end.

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Mr. Watt not answering

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Gmail is email that's intuitive, efficient, and useful. 15 GB of storage, less spam, and mobile access.

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Ms harland being busy