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Attractive plating or presentation of foods is,of course,always important,but it could be argued that it is even more important for cold foods than for hot foodsFoods presented hot and steaming, directly from the saut pan or carving board, have an immediate appeal to the nose as well as the eye, but cold foods must rely more completely on visual impact to make their rst impression Furthermore,because the urgency in getting the plate from the kitchen to the dining room before the food cools down is absent,the cook has more time to arrange cold foods on the plateThis does not mean, however, that the most elaborate or intricate presentation is the best Keep it simple is a good rule of thumbFood is not made more appetizing by excessive handling Arrangements should be kept neat, but this does not mean they must always be symmetrical or regular.

As in the case of salads, a deliberate casualness in the arrangement can be appetizing when it suggests the dish has been freshly assembled with minimum handling and rushed to the table In the case of p t s and terrines, careful handling is essential to the presentation Slice these items carefully and plate each slice with the best side upTo make neat slices, use a sharp, thin-bladed slicing knife Before each slice, wipe off any residue from the previous slice and dip the blade in hot water Slice the p t with a gentle sawing motion,using the full length of the bladeDon t force the knife straight down or make little jagged cuts; this will make the cut surface uneven rather than smooth If the cut end of the p t has discolored somewhat from exposure to air, plate the rst slice with this side down.

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The query in Figure 18.17 groups all like products together and then performs the calculations on each type of product. Unlike performing totals against all records, this query returns one record for each type of product. Figure 18.18 shows how the datasheet looks.

The Size value determines the overall size of the effect as a percentage of the rendered image. Figure 46-5 shows the center of the Star Lens Effects with an Intensity value of 500 and Size values of 5, 10, 20, 50, and 100. The Size value increases the entire effect diameter and also the width of each radial line.

In contrast to p t s for buffet presentation,slices of p t for la carte service are often garnished with greens or other colorful items,which enliven the sometimes drab appearance of a plain meat p t In addition,greens and other vegetable garnish provide a pleasant avor contrast to the somewhat rich, processed avor of the p t or terrine Tart or piquant garnishes and accompaniments,as well as tart sauces such as vinai-.

3. Open the card s icon. Then navigate through folders on the card until you find the icons that represent pictures. 4. Select the icons for the pictures you want to copy, or click Organize Select All (or press Ctrl+A) to select them all. 5. Drag or copy-and-paste the selected icons to your Pictures folder and ignore the following steps. Optionally, use the following steps to copy without dragging or copy-and-paste. 6. If the menu bar isn t visible, tap the Alt key. Choose Edit Copy to Folder from the menu (or Move to Folder if you want to delete the pictures from the memory card). 7. In the Copy Items dialog box that opens, click the Pictures folder under your user name (unless you prefer to put the pictures in some other folder). 8. Click Copy.

The warning Access displays when entering data that doesn t match the field s data type. Access gives you a few choices to correct the problem.

Goals Service-Specific Goals Planning and Budgeting Service Level Agreements Selecting Technologies Higher-Layer Technologies Lower-Layer Technologies Higher-Layer Multihoming and Failover DNS Caching DNS Multiple Hosts and Round-Robin Response Cache Servers and Application Multihoming Application Data Issues Transport Multihoming Fault-Tolerant Routing Addressing Issues Fault-Tolerant Routing in the Intranet Single-Homed Routing Multihomed, Single-Provider Routing Multihomed, Multiple-Provider Routing Transit Multihoming Data Link and Physical Layer Multihoming Multilink PPP and LAP-B Transmission Considerations in Multihoming Looking Ahead 8 VPNs, Security, and Roaming But What Is a VPN An Introduction to VPNs Core Requirements for This Particular VPN Optional Requirements for VPNs Security Requirements and Services Security Mechanisms Encryption Principles Encryption and Keys Authenticating the Participants Firewalls Secure Data Transfer Intrusion Detection and Response Technical Requirements for VPN Infrastructure Mapping to Transport Interprovider Connectivity Interactions with Customer Routing VPN Mappings to Specific Transmission Systems Dial

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