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To display a full-screen version of Windows Explorer with no menu bar or title bar, as in Figure 32-8, press the F11 key. There, I ve also right-clicked an empty portion of the Standard Buttons toolbar to show the customization options summarized next:

In general,the more completely a product has been prepared by the manufacturer, the less it will re ect the individuality of the food service operator and the less opportunity the cooks have to give it their own character and quality. Is a stock made from scratch better than a product made from a convenience base Most quality-conscious chefs would probably answer Yes! But the correct answer is, Not if the homemade stock is poorly made. No matter what products you use, there is no substitute for quality and care.The fresh product is potentially the best, but not if it is badly stored or handled. Convenience foods also need proper handling to maintain their quality. The key to understanding and handling convenience foods is considering them as normal products with part of the pre-prep completed rather than as totally different kinds of products unlike your normal raw materials. Convenience products are not a substitute for culinary knowledge and skill. They should be a tool for the good cook rather than a crutch for the bad cook. It takes as much understanding of basic cooking principles to handle convenience products as it does fresh,raw ingredients,particularly if you want the convenience product to taste as much like the fresh as possible.

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As with roasting,chefs disagree on when to season.Some feel that meats should not be seasoned before broiling.This is because salt draws moisture to the surface and retards browning.Others feel that seasoning before broiling improves the taste of the meat because the seasonings become part of the brown crust rather than something sprinkled on afterward. Generally, if you have a professional broiler that has been properly preheated, it is not dif cult to brown meat that has been salted. Low-powered broilers such as those found in home kitchens, on the other hand, do not get as hot. In such cases, it is better to salt after broiling, not before. One way around this problem is to serve the meat with a seasoned butter (p.179). Another option is to marinate the meat in seasoned oil 30 minutes or more before broiling. Be sure to dry marinated meats well before placing them on the broiler.

It should be recognised that no one dressing provides the optimum environment for the healing of all wounds. Equally, it may be necessary to use more than one type of dressing during the healing of a wound. Many dressings will ful l some of the criteria and they should be selected following careful assessment of the wound (see 3).

Coggans & Watson (1995) Ballard et al. (1994) Dusenbury & Falco (1995)

which means that node 2 is the bottleneck and therefore its utilization to 1: p2 = 1. Using Eq. (10.8) we determine the overall throughput

Muffins White rice Orange juice Bananas Soft drinks Waxed apples Fruit punch drinks Skim milk Peanut butter Jam Pancakes Table sugar

This scene actually has two fish in it (the other one has been sitting patiently off to the side), so for the final part of this tutorial, we get both fish involved in the animation. To animate the second fish alongside the first one, follow these steps: 1. At the top of the script, change these three lines (changes are in bold):

[persistent class without identity attribute] /introducePrimaryKey() Eliminate Inheritance [Generalization = {}] Define Primary Keys

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