ᴄᴀʀᴀᴍᴇʟ ᴀᴘᴘʟᴇ ᴄᴜᴘᴄᴀᴋᴇs ; ᴀᴘᴘʟᴇ ʙᴜᴛᴛᴇʀ ʙᴜᴛᴛᴇʀᴄʀᴇᴀᴍ ғʀᴏsᴛɪɴɢ.

𝐑𝐄𝐂𝚰𝐏𝐄 𝐃𝐑𝐎𝐏:

ᴄᴀʀᴀᴍᴇʟ ᴀᴘᴘʟᴇ ᴄᴜᴘᴄᴀᴋᴇs:

~ 2 1/2 - 𝘤𝘶𝘱𝘴 𝘧𝘭𝘰𝘶𝘳.

~ 3 𝘵𝘢𝘣𝘭𝘦𝘴𝘱𝘰𝘰𝘯𝘴 - 𝘣𝘢𝘬𝘪𝘯𝘨 𝘱𝘰𝘸𝘥𝘦𝘳 (𝘯𝘰𝘵 𝘣𝘢𝘬𝘪𝘯𝘨 𝘴𝘰𝘥𝘢.)

~ 1 𝘵𝘦𝘢𝘴𝘱𝘰𝘰𝘯 - 𝘴𝘢𝘭𝘵.

~ 1 𝘤𝘶𝘱 - 𝘮𝘪𝘭𝘬.

~ 1/2 𝘤𝘶𝘱 - 𝘷𝘦𝘨𝘦𝘵𝘢𝘣𝘭𝘦 𝘰𝘪𝘭.

~ 1 𝘵𝘢𝘣𝘭𝘦𝘴𝘱𝘰𝘰𝘯 - 𝘷𝘢𝘯𝘪𝘭𝘭𝘢 𝘦𝘹𝘵𝘳𝘢𝘤𝘵.

~ 2 𝘭𝘢𝘳𝘨𝘦 𝘦𝘨𝘨𝘴.

~ 1 𝘤𝘶𝘱 - 𝘸𝘢𝘵𝘦𝘳.

~ 1 𝘤𝘶𝘱 - 𝘧𝘪𝘯𝘦𝘭𝘺 𝘤𝘶𝘣𝘦𝘥 𝘢𝘱𝘱𝘭𝘦𝘴.

~ 2 𝘵𝘢𝘣𝘭𝘦𝘴𝘱𝘰𝘰𝘯𝘴 - 𝘨𝘳𝘰𝘶𝘯𝘥 𝘤𝘪𝘯𝘯𝘢𝘮𝘰𝘯.

- 𝘱𝘳𝘦𝘩𝘦𝘢𝘵 𝘰𝘷𝘦𝘯 𝘵𝘰 350 𝘢𝘯𝘥 𝘭𝘪𝘯𝘦 𝘤𝘶𝘱𝘤𝘢𝘬𝘦 𝘵𝘳𝘢𝘺 𝘸𝘪𝘵𝘩 𝘭𝘪𝘯𝘦𝘳𝘴 -

- 𝘮𝘪𝘹 𝘥𝘳𝘺 𝘪𝘯𝘨𝘳𝘦𝘥𝘪𝘦𝘯𝘵𝘴 𝘧𝘪𝘳𝘴𝘵; 𝘵𝘩𝘦𝘯 𝘢𝘥𝘥 𝘪𝘯 𝘦𝘢𝘤𝘩 𝘸𝘦𝘵 𝘪𝘯𝘨𝘳𝘦𝘥𝘪𝘦𝘯𝘵 𝘶𝘯𝘵𝘪𝘭 𝘺𝘰𝘶 𝘩𝘢𝘷𝘦 𝘵𝘩𝘦 𝘤𝘰𝘯𝘴𝘪𝘴𝘵𝘦𝘯𝘤𝘺 𝘰𝘧 𝘢 𝘷𝘦𝘳𝘺 𝘵𝘩𝘪𝘯 𝘣𝘢𝘵𝘵𝘦𝘳 -

- 𝘶𝘴𝘦 𝘢 𝘤𝘰𝘰𝘬𝘪𝘦 𝘥𝘰𝘶𝘨𝘩 𝘴𝘤𝘰𝘰𝘱𝘦𝘳 𝘢𝘯𝘥 𝘱𝘶𝘵 𝘵𝘸𝘰 𝘴𝘤𝘰𝘰𝘱𝘴 𝘰𝘧 𝘣𝘢𝘵𝘵𝘦𝘳 𝘪𝘯𝘵𝘰 𝘢𝘭𝘭 12 𝘤𝘶𝘱𝘤𝘢𝘬𝘦 𝘭𝘪𝘯𝘦𝘳𝘴, (𝘯𝘰𝘵𝘦: 𝘺𝘰𝘶 𝘮𝘢𝘺 𝘯𝘦𝘦𝘥 𝘵𝘰 𝘢𝘥𝘥 𝘮𝘰𝘳𝘦, 𝘶𝘴𝘶𝘢𝘭𝘭𝘺 5 𝘮𝘰𝘳𝘦.) -

- 𝘣𝘢𝘬𝘦 𝘤𝘶𝘱𝘤𝘢𝘬𝘦𝘴 𝘧𝘰𝘳 20-23 𝘮𝘪𝘯𝘶𝘵𝘦𝘴 -

- 𝘭𝘦𝘵 𝘤𝘰𝘰𝘭 𝘧𝘰𝘳 5 𝘮𝘪𝘯𝘶𝘵𝘦𝘴 𝘪𝘯 𝘵𝘩𝘦 𝘵𝘳𝘢𝘺, 𝘵𝘩𝘦𝘯 10 𝘰𝘯 𝘢 𝘳𝘢𝘤𝘬; 𝘰𝘳 𝘶𝘯𝘵𝘪𝘭 𝘤𝘰𝘰𝘭𝘦𝘥 -

- 𝘧𝘳𝘰𝘴𝘵 𝘸𝘪𝘵𝘩 𝘺𝘰𝘶𝘳 𝘪𝘤𝘪𝘯𝘨 𝘢𝘯𝘥 𝘺𝘰𝘶𝘳 𝘤𝘢𝘳𝘢𝘮𝘦𝘭 𝘥𝘳𝘪𝘻𝘻𝘭𝘦 𝘰𝘯𝘵𝘰𝘱; 𝘵𝘩𝘦𝘯 𝘴𝘦𝘳𝘷𝘦 𝘩𝘢𝘱𝘱𝘪𝘭𝘺 ! -

ᴀᴘᴘʟᴇ ʙᴜᴛᴛᴇʀ ʙᴜᴛᴛᴇʀᴄʀᴇᴀᴍ ғʀᴏsᴛɪɴɢ:

~ 1 𝘤𝘶𝘱 - 𝘶𝘯𝘴𝘢𝘭𝘵𝘦𝘥 𝘣𝘶𝘵𝘵𝘦𝘳 (𝘴𝘰𝘧𝘵𝘦𝘯𝘦𝘥.)

~ 3 𝘤𝘶𝘱𝘴 - 𝘱𝘰𝘸𝘥𝘦𝘳𝘦𝘥 𝘴𝘶𝘨𝘢𝘳.

~ 1/4 𝘵𝘦𝘢𝘴𝘱𝘰𝘰𝘯 - 𝘴𝘢𝘭𝘵.

~ 1/4 𝘤𝘶𝘱 - 𝘢𝘱𝘱𝘭𝘦 𝘣𝘶𝘵𝘵𝘦𝘳.

- 𝘭𝘦𝘵 𝘴𝘰𝘧𝘵𝘦𝘯𝘦𝘥 𝘣𝘶𝘵𝘵𝘦𝘳 𝘣𝘦𝘢𝘵 𝘪𝘯 𝘢 𝘮𝘪𝘹𝘪𝘯𝘨 𝘣𝘰𝘸𝘭 𝘰𝘯 𝘮𝘦𝘥𝘪𝘶𝘮 𝘴𝘱𝘦𝘦𝘥 𝘧𝘰𝘳 𝘢𝘣𝘰𝘶𝘵 3 𝘮𝘪𝘯𝘶𝘵𝘦𝘴 -

- 𝘢𝘥𝘥 𝘪𝘯 𝘺𝘰𝘶𝘳 𝘱𝘰𝘸𝘥𝘦𝘳𝘦𝘥 𝘴𝘶𝘨𝘢𝘳, 𝘴𝘢𝘭𝘵, 𝘢𝘯𝘥 𝘢𝘱𝘱𝘭𝘦 𝘣𝘶𝘵𝘵𝘦𝘳 -

- 𝘣𝘦𝘢𝘵 𝘢𝘨𝘢𝘪𝘯 𝘰𝘯 𝘮𝘦𝘥𝘪𝘶𝘮 𝘧𝘰𝘳 7 𝘮𝘪𝘯𝘶𝘵𝘦𝘴, 𝘵𝘩𝘦𝘯 𝘱𝘶𝘵 𝘪𝘯𝘵𝘰 𝘢 𝘱𝘪𝘱𝘪𝘯𝘨 𝘣𝘢𝘨 𝘢𝘯𝘥 𝘧𝘳𝘰𝘴𝘵 𝘺𝘰𝘶𝘳 𝘤𝘰𝘰𝘭𝘦𝘥 𝘤𝘶𝘱𝘤𝘢𝘬𝘦𝘴. -

ᴄᴀʀᴀᴍᴇʟ ᴅʀɪᴢᴢʟᴇ:

~ 11 𝘸𝘳𝘢𝘱𝘱𝘦𝘥 𝘤𝘢𝘳𝘢𝘮𝘦𝘭𝘴.

~ 1 𝘵𝘢𝘣𝘭𝘦𝘴𝘱𝘰𝘰𝘯 - 𝘩𝘦𝘢𝘷𝘺 𝘸𝘩𝘪𝘱𝘱𝘪𝘯𝘨 𝘤𝘳𝘦𝘢𝘮.

- 𝘱𝘶𝘵 𝘶𝘯𝘸𝘳𝘢𝘱𝘱𝘦𝘥 𝘤𝘢𝘳𝘢𝘮𝘦𝘭 𝘪𝘯𝘵𝘰 𝘢 𝘣𝘰𝘸𝘭 𝘸𝘪𝘵𝘩 𝘺𝘰𝘶𝘳 𝘸𝘩𝘪𝘱𝘱𝘪𝘯𝘨 𝘤𝘳𝘦𝘢𝘮 -

- 𝘮𝘪𝘤𝘳𝘰𝘸𝘢𝘷𝘦 𝘧𝘰𝘳 𝘰𝘯𝘦 𝘮𝘪𝘯𝘶𝘵𝘦 -

- 𝘵𝘢𝘬𝘦 𝘰𝘶𝘵 𝘢𝘯𝘥 𝘥𝘳𝘪𝘻𝘻𝘭𝘦 𝘰𝘯𝘵𝘰 𝘺𝘰𝘶𝘳 𝘤𝘶𝘱𝘤𝘢𝘬𝘦𝘴 -

- 𝘺𝘰𝘶 𝘮𝘪𝘨𝘩𝘵 𝘩𝘢𝘷𝘦 𝘵𝘰 𝘳𝘦𝘩𝘦𝘢𝘵/𝘢𝘥𝘥 𝘮𝘰𝘳𝘦 𝘤𝘢𝘳𝘢𝘮𝘦𝘭 𝘵𝘰 𝘤𝘰𝘷𝘦𝘳 𝘵𝘩𝘦𝘮 𝘢𝘴 𝘺𝘰𝘶'𝘥 𝘭𝘪𝘬𝘦 𝘵𝘰 -