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Go back to Step 2 and repeat until you complete four pomodori. After four pomodori are done, take a long break (typically 20 to 30 minutes) instead of a short break. Once the long break is finished, return to step 2. For the purposes of the technique, a pomodoro is an interval of work time. [1]
The technique is the namesake of a Pomodoro (Italian for tomato) shaped kitchen timer initially used by Cirillo during his time at university. The "Pomodoro" is described as the fundamental metric of time within the technique and is traditionally defined as being 30 minutes long, consisting of 25 minutes of work and 5 minutes of break time.
Pomodoro (Italian for "tomato") may refer to: Arnaldo Pomodoro (born 1926), Italian sculptor; Giò Pomodoro (1930–2002), Arnaldo's brother, another sculptor;
Adding vertical volume on top of the head, by combing the hair back and up above the forehead, is a trend that originated in women's hairstyles of the royal court in France, first in the 1680s, and again in the second half of the 18th century, long before and after Madame de Pompadour.
A break at work (or work-break) is a period of time during a shift in which an employee is allowed to take time off from their job. It is a type of downtime . There are different types of breaks, and depending on the length and the employer's policies, the break may or may not be paid.
Image credits: Brad Robinson #6. I specialize in executive and personal protection, and over the years I have guarded many well known clients. Celebrities are always some of the most ‘difficult ...
The Official Table of Drops, formerly issued by the British Home Office, is a manual which is used to calculate the appropriate length of rope for long drop hangings. Following a series of failed hangings, including those of John Babbacombe Lee , a committee chaired by Henry Bruce, 1st Baron Aberdare was formed in 1886 to discover and report on ...
Pomodoro means 'tomato' in Italian. [1] More specifically, pomodoro is a univerbation of pomo ('apple') + d ('of') + oro ('gold'), [2] possibly owing to the fact that the first varieties of tomatoes arriving in Europe and spreading from Spain to Italy and North Africa were yellow, with the earliest attestation (of the archaic plural form pomi d'oro) going back to Pietro Andrea Mattioli (1544).