What is the difference between business English and literary English?

Business English means different things to different people. For some, it focuses on vocabulary and topics used in the worlds of trade, finance, and international relations. For others, it refers to the communication skills used in the workplace, and focuses on the language and skills needed for typical business communication. Literary English It is a register of a language that is used in literary writing. It's a very different register than the one used in colloquial, conversational English. Within today's society, connotation branches into a mixture of different meanings. These could include the contrast of a word or phrase with its primary, literal meaning (known as a denotation), with what that word or phrase specifically denotes. The connotation essentially relates to how anything may be associated with a word or phrase, for example, an implied value judgment or feelings. It is often useful to avoid words with strong connotations (especially disparaging ones) when striving to achieve a neutral point of view. A desire for more positive connotations, or fewer negative ones, is one of the main reasons for using euphemisms. Denotation often refers to something literal, and avoids being a metaphor. Here it is usually coupled with connotation which is the second level of analysis, being what the denotation represents. Notation A variety of symbols are used to express logical ideas Characterized by a multiplicity of possible solutions, etymological study makes extensive use of hypothesis and seldom arrives at definitive results. Etymology is a special case of the explanatory sciences, whose constructs, unlike those of the descriptive sciences, are markedly hypothetical in nature. Etymology The basis for etymological research is provided by comparative-historical linguistics. Consequently, etymology has proved most successful in dealing with the languages that have undergone the most extensive comparative-historical studyfor example, the Indo-European and Finno-Ugric languages. Cases of

secondary etymological interpretation or the linking of words that do not come from the same source are called folk, or false, etymologies Characteristics Business English Correspondence is in the business environment, the use of correspondence with clients with different cultural backgrounds to communicate cross-cultural behavior. Business English Correspondence in the style and genre has its particularity, its translation is also the translation of the laws of ordinary different, Nadas dynamic equivalence translation theory emphasizes translation effects on and so on, rather than the formal right, etc. This Business English Correspondence found a translation of the theoretical basis to achieve the elimination of cultural barriers to the successful use of correspondence for the purpose of communication. Jargon verbosity Jargon is the collective term for the words, expressions, technical terms etc. which are intelligible to the members of a specific group, social circle or profession, but not to the general public. E.g. Multiple Independently Targeted Re-entry Vehicle.

All Purpose Flour There are several different types of flour that can be used in cooking. The most commonly used type of flour is called all-purpose flour. It can be used in breads, cookies, as a thickening agent, breadings for meats, and much more. It is also sometimes referred to as general purpose flour. All-purpose flour is always made from wheat. The types of wheat that can be used are hard red (winter or spring) wheat, soft red winter wheat, and white wheat (hard or soft). Varieties The flour comes in two varieties, bleached and unbleached. Most comes presifted. Unbleached flour is not treated with any color modifiers or maturing ingredients. It will be a whitish-cream color. Bleached flour has been treated with a color modifying ingredient or a maturing agent. It will be white in color. A package of flour will also say that it is enriched, meaning that certain ingredients are added to the flour to increase the nutritional value.

Characteristics The texture of all purpose flour is that it should be free flowing and not have any lumps that dont break apart with lightly applied pressure from the finger. Standards for the quality of when required by the Food and Drug Administration are found in the Code of Federal Regulations 21.137. The minimum protein percentage required by the FDA is 9%. The maximum ash level is .5%, and the maximum moisture allowed is 15%. Other types Other types of flour include the following: hard wheat bread, hearth-style bread, cake (which is also called soft wheat), pastry, whole wheat, rye, and oat. There are other things that can be made into flour as well such as peanuts, coconut and other grains, but these are not very common. Storage once you open a bag of flour, it should be stored in a cool dry place such as a canister or a tightly wrapped bag. Typically a bag has a recommended shelf life of about a year after purchase. If you dont use very much, you can extend the shelf life of your flour by wrapping it in a plastic storage bag and refrigerating or freezing. Just be sure that if you do freeze flour that you give it time to get back to room temperature before using it. A variety of kitchen pests may want to get into it, so a sealed container is always best. Substituting If your recipe calls for self-rising flour, you can substitute all purpose by adding 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt. Measuring If your recipe calls for 1 pound of flour, use 3 1/2 cups. The best way to measure is to spoon the ingredient into a measuring cup so that it is overflowing then use a table knife to scrape off the excess from the top. Bread flour is high-protein flour, specially formulated for making yeast breads. The combination of extra protein, a tiny bit of malted barley to help the yeast, and vitamin C or potassium bromate to help the formation of the gluten, helps the dough rise and retain gasses as it bakes, resulting in greater volume and better texture.

You can certainly substitute all-purpose flour in a recipe, but the results will be less spectacular. If you have a box of wheat gluten handy, you can add a tablespoon or so to your bread recipe to get essentially the same results as if you had used the bread flour. Cakes are broadly divided into several categories, based primarily on ingredients and cooking techniques. Yeast cakes are the oldest, very similar to yeast breads. Such cakes are often very traditional in form, and include such pastries as bake and stolen. 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 to no flour added, although a flour-based 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 Pagan and the French Genoese. Highly decorated sponge cakes with lavish toppings are sometimes called gateau; the French word for cake. 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.