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 and the Germans later used weapons described as fougasse flame throwers or flame thrower mines. They worked on a different principle to the flame fougasse. Fougasse flame throwers comprised a cylinder containing a few gallons of gasoline and oil; this would be hidden, typically by being buried. On being triggered electrically, either by an operator or by a booby trap mechanism, a gas generator is ignited. The pressure ruptures a thin metal seal and the liquid is forced up a central pipe and out through one or more nozzles. A squib is automatically fired to ignite the fuel. The range