File:Pan-roasted breast of pheasant.jpg: Difference between revisions

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current	19:56, 11 March 2022		800 × 460 (38 KB)	Maintenance script (talk \| contribs)	== Summary == Importing file

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Camera manufacturer	NIKON CORPORATION
Camera model	NIKON D50
Exposure time	1/2 sec (0.5)
F Number	f/4
ISO speed rating	800
Date and time of data generation	20:57, 28 April 2006
Lens focal length	24 mm
Software used	Ver.1.00
File change date and time	23:29, 31 March 2006
Exposure Program	Not defined
Exif version	2.21
Date and time of digitizing	20:57, 28 April 2006
APEX shutter speed	1
APEX aperture	4
APEX exposure bias	0
Maximum land aperture	3.9 APEX (f/3.86)
Metering mode	Pattern
Light source	Unknown
Flash	Flash did not fire, compulsory flash suppression
DateTimeOriginal subseconds	50
DateTimeDigitized subseconds	50
Sensing method	One-chip color area sensor
File source	Digital still camera
Scene type	A directly photographed image
Custom image processing	Normal process
Exposure mode	Auto exposure
White balance	Auto white balance
Digital zoom ratio	1
Focal length in 35 mm film	36 mm
Scene capture type	Standard
Scene control	Low gain up
Contrast	Normal
Saturation	Normal
Sharpness	Normal
Subject distance range	Unknown

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 == Summary ==
-{{Image notes flickr
+Importing file
-|Description=Main Course: Pheasant.  Pan-roasted breast of naturally raised pheasant served on French lentils and root vegetables (carrot shreds and parsnip squares).  The "spring roll-like" cigar was a strudel of braised pheasant leg, green peppers, olives and red onions.  The plate is sauced with a Pinot Noir pheasant jus.
-|Author=[http://www.flickr.com/people/13329406@N00 The Ulterior Epicure]
-|Date=April 28, 2006 at 20:57
-|Flickr source page=http://www.flickr.com/photos/13329406@N00/121259180
-|Notes=
-|Other versions=}}
-== Licensing/Copyright status ==
-{{CC-by-nc-nd-2.0}}