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With these systems, this large display not only immerses the main user into the experience, it also allows several bystanders to at least observe the exhibit in action, which many may find already sufficient without becoming an active user. Therefore: Prefer a single exhibit with a large-scale display, with a minimum of 1 5 m in display width, over several similar . stations with smaller displays, and over other output devices that shield a single user from his co-visitors, such as head-mounted displays. Design for a viewing distance that roughly equals the width of the display.

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The classic version of the standard white sauce, b chamel, was made with lean veal and herbs and spices simmered with the sauce for an hour or with white veal stock added to the sauce and then reduced.This is rarely done today. Nevertheless, the plain b chamel used today simply milk and roux can be improved by simmering the sauce with onion and spices.These may be omitted,of course, but the sauce will have less avor.

1. If you made a batch of muf ns that came out of the oven with strange, knobby shapes, what would you expect was the reason What is the most important difference between the biscuit method and the muf n method 3. Why do popovers require more mixing than other quick breads

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2. Heat a thin lm of oil in a skillet. Put in the chicken pieces, skin side down. Cook until browned and half done. Turn and cook the other side. 3. Remove the chicken and degrease the pan. 4. Deglaze the pan with the teriyaki sauce and bring the sauce to a boil. 5. Return the chicken to the pan. Turn it in the pan until it is lightly glazed. 6. Remove the chicken from the pan and reserve the sauce. Cut each piece of chicken crosswise, on the diagonal, into strips 1 2 in. (1 cm) wide. 7. Plate the chicken, keeping each piece assembled in its original form. Spoon a little of the sauce on top.

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If we assume constant service rates and rni = 1, then we get the desired result by using pi(K) = Xi(K)/pi and Little s theorem:

Ingredients Sweetbreads Butter Mirepoix: Onion, medium dice Carrot, medium dice Celery, medium dice Demi-glace, hot

The third method relates to new business situations where there is no history at all, e.g. a start-up or developing a new market, or no reliable history, e.g. loss making situations, volatile or unforeseen sales patterns. It can also be used where the previous track record is not regarded as desirable or where a turnaround is required. The immediate objective is usually to reach a breakeven level of sales in the rst year, moving into pro t thereafter. Fixed costs and gross pro t margin are the two components of the breakeven formula (Box 10.12).

If you later discover that you re having a problem reaching a certain phone number, open the Phone and Modem Options dialog box again and choose the location from which you re dialing. Then click the Edit button to fix any rules or account information that might be causing incorrect dialing.

Figure 28.1 Begin your planning sketch of a buffet platter by dividing the tray into six or eight sections. This helps you lay out a balanced, symmetrical design. The examples shown here indicate the placement of the main items (usually slices of foods), the centerpiece (labeled c), and the garnish (shown as tiny circles).

When people say, let me tell you this for your own good, it is for their own good, not yours. When people say, I only have one thing to say about that, be prepared for a lot more than one thing to follow. When people say, I ll try, do not count on it. Things like honesty, integrity, Christianity, intelligence, success, and most other good things do not need to be said or bragged about or crammed down someone s throat. They show. You do not even have to talk about them. They are just there. Proof is always in the action, not the words. Actions say what you believe and the kind of person you are much more than your words. Results are everything and they never lie.

2. Season the sh lightly with salt and white pepper. 3. Bread the sh llets by passing them through the our, egg wash, and crumbs. Press the crumbs on rmly. (See p. 143 for detailed breading instructions.) 4. Fry the llets in deep fat heated to 350 F (175 C) until golden brown.

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