Braille Module 64 Suggested Formats: Menus and Recipes...

Braille Module 64 Suggested Formats: Menus and Recipes LOC Literary Lesson 18, Sections 18.6-18.7

PROFITT Curriculum Module # 64 — Suggested Formats: Menus and Recipes

Braille Module 64-1

Braille Module 64 Suggested Formats: Menus and Recipes

Literary Lesson 18 §18.6-18.7

Summary

Goal(s): The goal is for the students to gain an understanding of suggested formats: menus, recipes and the rules

concerning the usages.

SMART Objectives: Specific, Measurable, Achievable, Realistic, and Time-sensitive

By the end of this module, students should

be able to:

BS64.1: Identify the suggested formats for

menus.

BS64.2: Demonstrate proficiency of the

suggested formats of recipes.

BS64.3: Review and test for menus and

recipes.

BS64.4: Increase speed of recall of braille rules.

Instructor:

Braille instructor

Delivery Method(s):

Lecture

Classroom reading Discussion One-on-one reading Hands on Game

Length: 5 Hours Four Topics

Any Applicable Business and/or Soft Skills:

Corresponding LOC Manual: Lesson 18.6 Lesson 18.7

Take Away Message(s): Today you have studied suggested formats for menus and recipes. These are suggestions because many agencies have developed their own formats for these items. Make sure you ask the agency you are working for if they have their own specs that you will need to follow. It is very important that you transcribe recipes exactly as print. You want the blind reader to enjoy the dish they are creating. Braille readers like to do other things. Your work through transcribing special formats will open the door for the braille reader to enjoy other activities like cooking, eating out, studying science, etc.


Braille Module 64-2

Instructor Preparation

Title of Module: Suggested Formats: Menus and Recipes

The purpose of this module is for students to be introduced to the Suggested Format for menus and recipes. The students will test on the information they studied in this module. The students will play a challenging game of Braille Bingo using the knowledge they

gained.

Agenda – topics to be covered in the module and length of each item

Topic: Suggested Formats: Menus and Recipes Time Allotted: 5 hours

A. Menus

(30 minutes)

B. Recipes

(1.5 hours)

C. Review and Test

(1.5 hours)

D. Braille Bingo

(1.5 hours)

Materials and Supplies – items needed in order to carry out the agenda and classroom activities

1. LOC Manual

2. EBAE

3. Handouts and Answer Sheets: Lesson 18.6-18.7: Worksheet (64.B.1), and Answers to Lesson 18.6-18.7: Worksheet (64.B.2), Lesson 18.6-18.7: Test (64.C.1), and Answers

to Lesson 18.6-18.7: Test (64.C.2), BINGO Questions (64.D.1).

4. You will need copies of the Proofreading Error sheet from Module 6 (6.A.1).

Classroom Preparation

1. Each workstation should have a computer, a braille writer, a slate and stylus, an LOC Manual, EBAE, a means of communicating with the embosser (network or thumb drive), braille paper (not-tractor feed), a braille eraser, pen/pencil, notebook, and

highlighter.

2. Have chalk and erasure board ready for use.


Braille Module 64-3

Curriculum Content

A. Menus (30 minutes)

Objective BS64.1: Identify the suggested formats for menus.

PREINSTRUCTIONAL ACTIVITIES

The instructor will be familiar with section 18.6 which covers Menus.

CONTENT PRESENTATION AND LEARNER PARTICIPATION

As a class the students will read and discuss LOC Manual: Lesson 18.6 about menus.

Some reminders to the students:

“Many agencies have developed their own formats for items that have no set of rules. Following is one suggested method of brailling a menu.

Use a ____ -cell line. Answer: forty. Starting with page one, number each page at the right ____on the first line using Arabic numbers. Answer: margin.

Center the fully capitalized name of the restaurant on the first line—or first and second lines if necessary. Use the name, or an abbreviated name if necessary, for the running head on each ____ page. Answer: following.

Leave the line following the title ____. Answer: blank. If the print menu has a heading such as breakfast, lunch, or dinner, center it on the next line using single capitals. What about blank lines? Answer: Always leave a blank line before and after a title that is centered.

Category headings such as From the Grill or Weight Watcher's Specials should start in cell ____ with runover lines also starting in cell 5. Answer: 5. Such "cell-5 headings" should always be preceded by a blank line but never followed by one.

Braille general information, such as, "All entrees include our home-made bread," in standard paragraph form ____. Answer: (3/1).

Braille the actual menu choices in ____ format (see §18.3a), starting each item in cell 1 with runovers in cell 3. Answer: list.

If there are only names of menu items (without descriptions) and prices, the item starts in cell ___ with runovers in cell ___. Answer: cell 1 with runovers in cell 3. If the name is followed by a description, start each menu item in cell ___ with runovers in cell ___. Answer: cell 1 with runovers in cell 5.

Place the price at the right margin ____ the end of the name of the menu item. Answer: following. Insert a line of unspaced ____ dots (dot 5) between the end of the menu item and the price. Answer: guide. Leave a blank cell


Braille Module 64-4

before and after the guide dots. If there is not room for at least 2 guide dots with a preceding and following blank cell, do not use any guide dots.

Descriptions of menu items should start on the line following the ____, blocked in cell 3. Answer: price. When a description requires more than one braille line, divide it so that at least six blank cells are left empty at the end of each line. What about blank lines? Answer: Do not leave a blank line between a description and the following menu item.

Place any information ____ to restaurant service, such as sales tax and charge card acceptance, at the end of the menu. Answer: related

For some lengthy menus, a contents page may be ____. Answer: helpful.”

B. Recipes (1.5 hours)

Objective BS64.2: Demonstrate proficiency of the suggested formats of recipes.


The instructor will be familiar with section 18.7 which covers recipes.

You will need copies of: Lesson 18: Worksheet (64.B.1) and Answers to Lesson 18:

Worksheet (64.B.1).


As a class the students will read and discuss LOC Manual: Lesson 18.7 about recipes.

Some reminders to the students:

Why is the most important ingredient in a brailled recipe accuracy? Answer: An error in the baking time can turn a chef's delight into an abysmal failure. Can you give examples of how a recipe can end in disaster if not transcribe accurate?

Like menus, there are no hard and fast rules for recipes. The following instructions are given merely as a guideline.

If the recipe starts on a new braille page, ____ the fully capitalized title on line 3 following the running head and a blank line. Answer: center. If the recipe starts in the middle of a braille page, the title is preceded and followed by a ____ line. Answer: blank. If there is not room on a braille page for the title and at least ____ listed ingredients, take the recipe to the next page. Answer: three.

When information, such as the number of servings or preparation time, appears along with the title, in braille this material is placed at the ____ with runover lines starting in cell 3. Answer: margin .Follow with a blank line. (Note that this information is not treated as a cell-5 heading.)


Braille Module 64-5

If a recipe is divided into several parts that are ____ by headings such as Cake, Frosting, etc., start these headings in cell 5 with runover lines also starting in cell 5. Answer: identified. Cell-5 headings should always be preceded by a blank line but never followed by one.

The ingredients are then brailled in list format (start in cell ___ with runover lines starting in cell ___. Answer: (start in cell 1 with runover lines starting in cell 3).

Do not use abbreviations in braille when they are not used in ____. Answer: print . Abbreviations are transcribed as they appear in print with one exception. To avoid confusion between can and cup, whenever the abbreviation c is used for cup, the word should be spelled out in braille.

Braille the directions in ____ format. Answer: paragraph.”

The instructor will pass out Lesson 18: Worksheet (64.B.1) to each student. This

worksheet contains the suggested format for menus and recipes. There is an answer key

included. Allow for time to go over the worksheet and answer questions.

ASSESSMENT

Allow adequate time to ask the group to report some of their thoughts about this lesson.

C. Review and Test (1.5 hours)

Objective BS64.3: Review and test for menus and recipes.


The instructor will be familiar with Lesson 18.

You will need the following handouts: Lesson 18.6-18.7: Test (64.C.1) and Answer to

Lesson 18.6-18.7: Test (64.C.2).


Review Lesson 18.6-18.7 of the LOC Manual. The review is designed to prepare the students for the test. The instructor is to go over each section with emphases on areas that will be on the test. Allow the students to ask any questions pertaining to the context

of LOC Manual: Lesson 18.6-18.7.

The instructor will pass out the Lesson 18.6-18.7: Test (64.C.1) to each student. This test consists of fill in the blank questions. An answer key is included. Allow for time to go over the test and answer any questions.

ASSESSMENT


Braille Module 64-6

The expected outcome of the test will help both the instructor and the students to understand the students’ strengths and weaknesses. This will allow them to work together to strengthen the students weaknesses in any area.

This test is necessary for the students and the instructor to determine the knowledge

acquired over Lesson: 18.6-18.7 of the Instruction Manual for Braille Transcribing Fifth

Edition, 2009. It is expected that the students will fully grasp the rules pertaining to

menus and recipes.

D. Braille Bingo (1.5 hours)

Objective BS64.4: Increase speed of recall of braille rules.


The instructor will be familiar with Lesson 18 pertaining Special Formats for poetry,

columns, tables, outlines, and the suggested format for menus and recipes.

If this is the first time to play you will need to print out several copies of the BINGO

Cards and one copy of the BINGO Numbers on card stock paper (Bingo.xls). This will

allow for reuse later in the modules. Each student can use 1 or 2 cards.

You will need a copy of the BINGO Questions Lesson 18 (64.D.1).

You will need Braille BINGO ribbons (64.D.2) printed on card stock paper for the

winners.


The Braille Bingo game allows the students to review Lesson 18. This review allows the

instructor insight to see if the students have a working knowledge of the rules.

Instructions:

Allow the students to review Lesson 18 prior to playing the game.

Pass out 1 or 2 BINGO cards to each student.

The instructor reads a question and asks students to take turns answering. Remind

the students not to shout out the correct name if it is not their turn.

o If the flashcard is answered correctly the instructor will draw a number and

call it out.

o If the flashcard is not answered correctly the instructor will pass to another

flashcard and no number will be drawn.

When a student answers correctly the class may place their markers on the

appropriate space.


Braille Module 64-7

Whoever fills one line horizontally, vertically, or diagonally and yells “BINGO” first

will check their card with the BINGO numbers to see if they have won.

If the student has a line filled out they win.

You may have ribbons ready to pass out for the “winners.”

In the wrap up, the instructor will encourage study for retention.


Braille Module 64-8

Braille Module 64

Suggested Formats: Menus and Recipes LOC Literary Lesson 18, Sections 18.6-18.7 Handouts and Answer Sheets


Braille Module 64-9

Lesson 18.6-18.7: Worksheet (64.B.1)

Structure and transcribe the following Menu.

Sandwiches

$3.00 Hearty ham sandwich

$3.50 Hearty ham sandwich with cheese

$4.50 Healthy seafood salad

$3.75 Historical Philly with cheese

$5.50 Happy’s Own Heavenly Hero

Chips

75¢ Cheddar cheese and ranch chips

65¢ Salt and vinegar chips

70¢ Sweet chips

75¢ Jalapeño chips

Drinks

55¢ Sweet tea

60¢ Bottled water

55¢ Soda water

All sandwich orders include a 4 in. chocolate cookie.

64.B.1


Braille Module 64-10

Structure and transcribe the following recipes.

Nachos Deluxe Serves: 4

1 bag tortilla chips

2 tbsp salad dressing

1 pkg precooked beef or beef tips

1 bottle jalapeno cheese

2 pkgs jalapeno peppers (seeded & diced)

1/2 c of refried beans

1/2 c salsa

1/2 c of salsa verde chips (crushed)

hot water

1 pkg chili (with or without beans)

Line bowl standing tortilla chips up, then keep going with chips standing, leaving a

hole in the center of the bowl.

Put refried beans in cup, add water to top off beans, and let set until beans are

hydrated.

Heat precooked beef and chili about 30-40 minutes.

While chili and meat are heating, mix salad dressing and crunched salsa verde chips.

Set aside.

Pour refried beans in center hole in bowl. Squeeze some cheese on top. Cover with

precooked beef. Pour chili over meat. Squeeze cheese on top of chili, squeeze cheese

around on chips.

Pour salsa on cheese. Dollop salad dressing and chip mixture on top. Sprinkled

chopped jalapeno pepper on top as a finishing touch.

Eat and enjoy, using chips to dip from the center of the bowl, done this way so the

chips don’t get soggy. Yum!

64.B.1



1 package double fudge cookies

1 package trail mix (just nuts)

1 each chocolate Moon pie

3/4 cup hot chocolate

2 teaspoon butter

water

Separate cookies from filling and crush cookies. Put the filling in insert and heat. It

needs to be as hot as possible for frosting.

Separate marshmallow pie layers and scrape as much of crumbs as possible from the

marshmallow layers. Melt the hot chocolate in a small amount of hot water - enough to

make 1/2 cup of syrup. Toss the cookie crumbs in enough butter to coat. Add syrup to

make the cake and press into a bowl.

Pinch marshmallow into small pieces and drop evenly over top of cake. Make another

1/4 cup chocolate syrup to add to the heated filling for frosting. Keep hot until ready to

drizzle over marshmallow on top of cake. Even out with back of spoon. Top with crushed

nuts.

64.B.1



Answers to Lesson 18.6-18.7: Worksheet (64.B.2)

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64.B.2



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64.B.2



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64.B.2



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64.B.2



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2.08 °°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°

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64.B.2



Lesson 18.6-18.7: Test (64.C.1)

Fill in the blanks.

single error general running runover actual appear paragraph

accuracy formats Arabic guideline followed description blocked margin

right related rules confusion format three heading contents

1. Many agencies have developed their own _______________ for items that have no set of rules.

2. The most important ingredient in a brailled recipe is _______________.

3. An _______________ in the baking time can turn a chef's delight into an abysmal

failure.

4. Like menus, there are no hard and fast _______________ for recipes.

5. The instructions that are given for a recipe is merely a _______________.

6. Use a forty-cell line. Starting with page one, number each page at the right margin on

the first line using _______________ numbers.

7. Center the fully capitalized name of the restaurant on the first line—or first and second lines if necessary. Use the name, or an abbreviated name if necessary, for the _______________ head on each following page.

8. Leave the line following the title blank. If the print menu has a _______________ such as breakfast, lunch, or dinner, center it on the next line using _______________

capitals. Always leave a blank line before and after a title that is centered.

9. Category headings such as From the Grill or Weight Watcher's Specials should start in cell 5 with _______________ lines also starting in cell 5. Such "cell-5 headings" should always be preceded by a blank line but never followed by one.

10. Braille _______________ information, such as, "All entrees include our home-made

bread," in standard paragraph form (3/1).

11. Braille the _______________ menu choices in list format (see §18.3a), starting each

item in cell 1 with runovers in cell 3.

12. If there are only names of menu items (without descriptions) and prices, the item starts in cell 1 with runovers in cell 3. If the name is followed by a

_______________, start each menu item in cell 1 with runovers in cell 5.

64.C.1



13. Place the price at the _______________ margin following the end of the name of the menu item. Insert a line of un-spaced guide dots (dot 5) between the end of the menu item and the price. Leave a blank cell before and after the guide dots. If there is not room for at least 2 guide dots with a preceding and following blank cell, do not

use any guide dots.

14. Descriptions of menu items should start on the line following the price, _______________ in cell 3. When a description requires more than one braille line, divide it so that at least six blank cells are left empty at the end of each line. Do not

leave a blank line between a description and the following menu item.

15. Place any information _______________ to restaurant service, such as sales tax and

charge card acceptance, at the end of the menu.

16. For some lengthy menus, a _______________ page may be helpful.

17. If the recipe starts on a new braille page, center the fully capitalized title on line 3 following the running head and a blank line. If the recipe starts in the middle of a braille page, the title is preceded and followed by a blank line. If there is not room on a braille page for the title and at least _______________ listed ingredients, take the

recipe to the next page.

18. When information, such as the number of servings or preparation time, appears along with the title, in braille this material is placed at the _______________ with runover lines starting in cell 3. Follow with a blank line. (Note that this information is

not treated as a cell-5 heading.)

19. If a recipe is divided into several parts that are identified by headings such as Cake, Frosting, etc., start these headings in cell 5 with runover lines also starting in cell 5. Cell-5 headings should always be preceded by a blank line but never

_______________ by one.

20. The ingredients are then brailled in list _______________ (start in cell 1 with runover

lines starting in cell 3).

21. Do not use abbreviations in braille when they are not used in print. Abbreviations are transcribed as they _______________ in print with one exception. To avoid _______________ between can and cup, whenever the abbreviation c is used for

cup, the word should be spelled out in braille.

22. Braille the directions in _______________ format.

64.C.1



Answers to Lesson 18.6-18.7: Test (64.C.2)

Fill in the blanks.

single error general running runover actual appear paragraph

accuracy formats Arabic guideline followed description blocked margin

right related rules confusion format three heading contents

1. Many agencies have developed their own _______________ for items that have no set of rules. format 18.6

2. The most important ingredient in a brailled recipe is _______________. accuracy 18.7

3. An _______________ in the baking time can turn a chef's delight into an abysmal

failure. error 18.7

4. Like menus, there are no hard and fast _______________ for recipes. rules 18.7

5. The instructions that are given for a recipe is merely a _______________. guideline

18.7

6. Use a forty-cell line. Starting with page one, number each page at the right margin on

the first line using _______________ numbers. arabic

7. Center the fully capitalized name of the restaurant on the first line—or first and second lines if necessary. Use the name, or an abbreviated name if necessary, for the

_______________ head on each following page. running

8. Leave the line following the title blank. If the print menu has a _______________ such as breakfast, lunch, or dinner, center it on the next line using _______________ capitals. Always leave a blank line before and after a title that is centered. heading single

9. Category headings such as From the Grill or Weight Watcher's Specials should start in cell 5 with _______________ lines also starting in cell 5. Such "cell-5 headings"

should always be preceded by a blank line but never followed by one. runover

10. Braille _______________ information, such as, "All entrees include our home-made bread," in standard paragraph form (3/1). general

11. Braille the _______________ menu choices in list format (see §18.3a), starting each

item in cell 1 with runovers in cell 3. actual

64.C.2



12. If there are only names of menu items (without descriptions) and prices, the item starts in cell 1 with runovers in cell 3. If the name is followed by a _______________, start each menu item in cell 1 with runovers in cell 5. description

13. Place the price at the _______________ margin following the end of the name of the menu item. Insert a line of un-spaced guide dots (dot 5) between the end of the menu item and the price. Leave a blank cell before and after the guide dots. If there is not room for at least 2 guide dots with a preceding and following blank cell, do not use any guide dots. right

14. Descriptions of menu items should start on the line following the price, _______________ in cell 3. When a description requires more than one braille line, divide it so that at least six blank cells are left empty at the end of each line. Do not leave a blank line between a description and the following menu item. blocked

15. Place any information _______________ to restaurant service, such as sales tax and

charge card acceptance, at the end of the menu. related

16. For some lengthy menus, a _______________ page may be helpful. contents 18.6

17. If the recipe starts on a new braille page, center the fully capitalized title on line 3 following the running head and a blank line. If the recipe starts in the middle of a braille page, the title is preceded and followed by a blank line. If there is not room on a braille page for the title and at least _______________ listed ingredients, take the

recipe to the next page. three

18. When information, such as the number of servings or preparation time, appears along with the title, in braille this material is placed at the _______________ with runover lines starting in cell 3. Follow with a blank line. (Note that this information is

not treated as a cell-5 heading.) margin

19. If a recipe is divided into several parts that are identified by headings such as Cake, Frosting, etc., start these headings in cell 5 with runover lines also starting in cell 5. Cell-5 headings should always be preceded by a blank line but never _______________ by one. followed

20. The ingredients are then brailled in list _______________ (start in cell 1 with runover

lines starting in cell 3). format

21. Do not use abbreviations in braille when they are not used in print. Abbreviations are transcribed as they _______________ in print with one exception. To avoid _______________ between can and cup, whenever the abbreviation c is used for cup, the word should be spelled out in braille. appear confusion

22. Braille the directions in _______________ format. paragraph 18.7

64.C.2



BINGO Questions (64.D.1)

Lesson 18

1. Print ____ many different styles to produce the myriad of magazines, newsletters, catalogs, instruction manuals, patterns, menus, etc., that are available to the print

reader.

Answer: employs 18.1

2. Name an item transcribers are often asked to braille.

Answer: recipes, playing cards, words to music, transportation schedules, bank

statements, and utility bills. 18.1

3. Name an item that has no set codes or rules for brailling.

Answer: recipes, playing cards, words to music, transportation schedules, bank

statements, and utility bills. 18.1

4. A sound knowledge of the basic literary braille code and a thorough familiarity with Braille Formats: Principles of Print to Braille Transcription is the best ____ a braillist can have for transcribing such materials.

Answer: preparation 18.1

5. A national organization that offers help with special ____ is the National Braille

Association.

Answer: formats 18.1

6. A ____ organization that offers help with special formats is the California Transcribers

and Educators of the Visually Handicapped.

Answer: national 18.1

7. When poetry is written in the form of prose with a mark of punctuation, such as a slash or colon, indicating the end of each poetic line, in braille use the ____ symbol

(dots 345) to represent the print punctuation mark.

Answer: line 18.2a

8. In poetry in prose form leave one ____ cell before and after the line symbol.

Answer: blank 18.2a

9. In poetry in prose form the line symbol may begin or end a braille line, but it may not stand ____ on a line.

Answer: alone 18.2a

10. When the line symbol is ____, list it on the special symbols page.

Answer: used 18.2a 64.D.1



11. In poetry in prose form ____ quotation marks and/or special typeface used in print.

Answer: retain 18.2a

12. When transcribing poetry that is printed with each poetic line starting at the left

margin, in braille, start each line in cell 1 with ____ lines starting in cell 3.

Answer: runover 18.2b

13. When poetry shows an indented pattern, braille should follow ____.

Answer: print 18.2b

14. Print poetic lines shown at the ____ left position start in cell 1 and the first indented

line starts in cell 3.

Answer: farthest 18.2b

15. Runovers of all lines in the entire poem start ____ cells to the right of the beginning of the farthest indented line.

Answer: two 18.2b

16. A blank line should and follow each stanza.

Answer: precede 18.2b

17. Italics are not used in poetry unless they are needed for ____ or distinction.

Answer: emphasis 18.2b

18. When a stanza ends on line 24 or 25 of a braille page, on the next page, start the next stanza on line ____ (following the running head and a blank line).

Answer: three 18.2b

19. When a poem occurs in the middle of text and there is not room at the bottom of a braille page for (1) the title (if any), (2) the blank lines which must precede and follow the title, and, (3) the first two complete poetic lines of the first stanza, the

entire poem should be ____ to the next page.

Answer: taken 18.2b

20. Subsequent stanzas in a poem may be divided between braille pages, but the division should be made so that at least one ____ poetic line will appear at the bottom or at

the top of the braille page.

Answer: complete 18.2b

21. Do not divide a poetic line between braille ____.

Answer: pages 18.2b

22. When an ellipsis indicates a missing stanza(s), it should start in cell 1 and be

preceded and followed by blank ____. 64.D.1



Answer: lines 18.2b

23. Poems with footnotes, irregular indention patterns, unusual spatial arrangements, numbered lines, or containing scansion and/or stress marks should be ____ according to the rules in Rule 10 of Braille Formats.

Answer: transcribed 18.2b

24. Capitalization and punctuation of ____ in columns should be the same in braille as they are in print.

Answer: items 18.3

25. Emphasis indicators for words printed in italics are used in braille only if they are needed for emphasis or ____.

Answer: distinction 18.3

26. Columned material is always preceded and ____ by a blank line.

Answer: followed 18.3

27. When in print every item in a column or list is preceded by a star, a dark dot, or a check mark, in braille these ____ are ignored.

Answer: bullets 18.3

28. When in print items are listed in vertical form, i.e., a single column, they should also

be brailled ____. Each item starts in cell 1 with runover lines starting in cell 3.

Answer: vertically 18.3a

29. When lists have no heading, they can be divided between braille pages only if there

is room for at least ____ items on the first page.

Answer: three 18.3a

30. Lists with headings are brailled according to the rules in ____ ____.

Answer: Braille Formats 18.3a

31. When columns are shown side-by-side on one print page they should be presented in

braille in the same ____ if possible.

Answer: manner 18.3b

32. In side-by-side columns, following a blank line, begin the first column at the ____

margin.

Answer: left 18.3b

33. Leave two blank cells between the end of the longest item in the first column and the

____-hand margin of the next column.

Answer: left 18.3b 64.D.1



34. If necessary, when an entry is too long for a column, runovers are indented ____

cells to the right of the left-hand margin of the column.

Answer: two 18.3b

35. Parallel items in each column must begin on the same braille line even though there may be a ____ in some lines.

Answer: runover 18.3b

36. In Latin contractions are used in ____ names.

Answer: scientific 18.3b

37. If there are several unrelated columns across a print page, and it is not possible to arrange them in the same way in braille, place as many ____ as possible across the

braille page with the remaining columns below them.

Answer: columns 18.3b

38. When there is a relationship between the columns, that relationship must be ____.

Answer: maintained 18.3b

39. A table—an orderly arrangement of items in vertical columns and horizontal rows where the information that is given in the row headings is necessary for an ____ of the material in the columns—should be transcribed according to the rules in Braille Formats.

Answer: understanding 18.4

40. When the body of a table will fill one braille page or less, do not divide it between

braille pages, regardless of the amount of ____ space on the preceding page.

Answer: unused 18.4

41. When preparing a table you must first determine how many cells in the 40-cell braille

line should be ____ for each column.

Answer: allotted 18.4

42. In braille, a horizontal line (dots 25) is used to ____ each column heading from the material below.

Answer: separate 18.4

43. A separation line begins with dot 5 at the left margin of each column, followed by an un-spaced series of dots 25 extending across the full ____ of the column.

Answer: width 18.4

44. The column headings and their runovers are left width ____ above their respective

columns.

Answer: width 18.4 64.D.1



45. All column headings must end on the same braille ____.

Answer: line 18.4

46. Use guide dots (dot 5) after runovers of ____ of the items in the first column.

Answer: two 18.4

47. The guide dots are very helpful to the reader in following the braille line ____ from

column to column.

Answer: across 18.4

48. The guide dots should be used whenever ____ or more blank cells are left after a short item in a column that is followed on the same braille line by entries in other columns.

Answer: four 18.4

49. Leave one blank cell before inserting a series of at least ____ unspaced guide dots

within the column.

Answer: three 18.4

50. There still must be ____ blank cells between the end of the guide dots and the

beginning of the next column.

Answer: two 18.4

51. When ____ entire texts (such as this manual) or entire sections of texts printed in

outline form, follow the rules as set forth in Braille Formats.

Answer: transcribing 18.5

52. Many agencies have developed their own ____ for items that have no set of rules.

Answer: formats 18.6

53. True or False: When an outline is short begin each main outline division (usually I, II,

etc.) at the margin, with runover lines starting in cell 5.

Answer: True

54. True or False: When an outline is short start subdivisions of the first order (usually A,

B, etc.) in cell 3 with runover lines starting in cell 5.

Answer: False, in cell 3 with runover lines starting in cell 7.

55. True or False: When an outline is short indent two cells to the right for the beginning of each lesser subdivision with runover lines also moving two cells to the right. (1/5,

3/7, 5/9, 7/11, etc.)

Answer: True 18.5

56. True or False: When brailling a menu use a forty-cell line. 64.D.1



Answer: True

57. True or False: When brailling a menu start with page one, number each page at the

left margin on the first line using arabic numbers.

Answer: False, at the right margin.

58. True or False: When brailling a menu center the fully capitalized name of the

restaurant on the first line—or first and second lines if necessary.

Answer: True

59. True or False: When brailling a menu use the name, or an abbreviated name if

necessary, for the running head on each following page.

Answer: True

60. True or False: When brailling a menu do not leave the line following the title blank.

Answer: False, leave the line following the title blank.

61. True or False: When brailling a menu if the print menu has a heading such as

breakfast, lunch, or dinner, put it in cell-5 on the next line using single capitals.

Answer: False, center it on the next line using single capitals

62. True or False: When brailling a menu always leave a blank line before and after a

title that is centered.

Answer: True

63. True or False: When brailling a menu category headings such as From the Grill or Weight Watcher's Specials should be centered.

Answer: False, start in cell 5 with runover lines also starting in cell 5

64. True or False: When brailling a menu such "cell-5 headings" should always be preceded by a blank line but never followed by one.

Answer: True

65. True or False: When brailling a menu general information, such as, "All entrees

include our home-made bread," in blocked paragraph form (1/1).

Answer: False, in standard paragraph form (3/1)

66. True or False: When brailling a menu braille the actual menu choices in list format,

starting each item in cell 1 with runovers in cell 3.

Answer: True

64.D.1



67. True or False: When brailling a menu if there are only names of menu items (without descriptions) and prices, the item starts in cell 3 with runovers in cell 5. Answer: False, the item starts in cell 1 with runovers in cell 3.

Answer: True

68. When brailling a menu if the name is followed by a description, start each menu item in cell 1 with runovers in cell 5.

Answer: True

69. True or False: When brailling a menu place the price at the left margin following the

end of the name of the menu item.

Answer: False, at the right margin

70. True or False: When brailling a menu insert a line of un-spaced gliding dots (dot 5) between the end of the menu item and the price. Leave a blank cell before and after

the guide dots.

Answer: False, guide dots.

71. True or False: When brailling a menu if there is not room for at least 3 guide dots

with a preceding and following blank cell, do not use any guide dots.

Answer: False, 2 guide dots

72. When brailling a menu descriptions of menu items should start on the line following

the price, ____ in cell 3.

Answer: blocked

73. When brailling a menu a description that requires more than one braille line will be divided so that at least ____ blank cells are left empty at the end of each line.

Answer: six

74. True or False: When brailling a menu do not leave a blank line between a description and the following menu item.

Answer: True

75. When brailling a menu place any information related to restaurant service, such as

sales tax and charge card acceptance, at the end of the ____.

Answer: menu

76. For some lengthy menus, a ____ page may be helpful.

Answer: contents 18.6

77. The most important ____ in a brailled recipe is accuracy.

Answer: ingredient 18.7 64.D.1



78. An error in the baking time can turn a chef's delight into an abysmal ____.

Answer: failure 18.7

79. Like menus, there are no hard and fast ____ for recipes.

Answer: rules 18.7

80. If the recipe starts on a new braille page, center the fully capitalized title on line ____

following the running head and a blank line.

Answer: 3

81. If the recipe starts in the middle of a braille page, the title is preceded and followed

by a blank ____.

Answer: line

82. If there is not room on a braille page for the title and at least ____ listed ingredients,

take the recipe to the next page.

Answer: three

83. When information, such as the number of servings or preparation time, appears along with the title, in braille this material is placed at the ____ with runover lines starting in cell 3.

Answer: margin

84. True or False: If a recipe is divided into several parts that are identified by headings such as Cake, Frosting, etc., start these headings in cell 5 with runover lines also

starting in cell 5.

Answer: True

85. True or False: Cell-5 headings should never be preceded by a blank line but always

followed by one.

Answer: False, always be preceded but never followed

86. The ingredients are brailled in ____ format.

Answer: list (start in cell 1 with runover lines starting in cell 3)

87. In a recipe to avoid confusion between can and cup, whenever the abbreviation c is

used for cup, the word should be ____ out in braille.

Answer: spelled

88. Braille the directions for recipes in ____ format.

Answer: paragraph 18.7

64.D.1

Braille Module 64 Suggested Formats: Menus and Recipes...

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Transcript of Braille Module 64 Suggested Formats: Menus and Recipes...