Fougasse (bread) in Brazil. Fougasse was traditionally used to assess the temperature of a wood fired oven. The time it would take to bake gives an idea of the oven temperature and whether the rest of the bread can be loaded. Fougasse is also a type of pastry from Monaco that is topped with almonds and nuts. It is used to make the French version of calzone, which can have cheese and small squarish strips of bacon inside the pocket made by folding over the bread. Other variations include dried fruit, Roquefort and nuts or olives and goat cheese. It is known
Flame fougasse propelling charges were kept in storage, only to be deployed when enemy action was imminent. To activate the device, the propelling charge was lowered down the pipe and tamped down with dry soil before being connected to a firing point about away. Firing required the current delivered by a 120 V battery. Private Harold Wimshurst later recalled: A non-safety fougasse could be built by simply burying the propelling charge behind the fuel drum and running leads through the soil. Instructions for several variants of this design were published but this construction increases the hazard because the leads would have to