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 of the flame varied considerably, generally just a few tens of yards and lasted only one to two seconds. The German weapons, the Abwehrflammenwerfer 42, had an fuel tank and were wired back to a control point from where they could be fired individually or together. The flame fougasse has remained in army field manuals as a battlefield expedient to the present day. Such weapons are improvised from available fuel containers combined with standard explosive charges or hand grenades and are triggered electrically or by lengths of detonating cord. In some designs, detonating cord is used to rupture the container