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See also Bavarian cream; Chiffon; Custard; Mousse Pudding recipes, see Recipe Index Quail, 357 Quail recipes, see Recipe Index Quatre pices, 833, 839 Quenelle, 393 Quiche, 799 Quinoa, 620 Rabbit, 283-284, 305, 344 Rabbit recipes, see Recipe Index Radiation, 67 Radicchio, 679 Rangetops, 43-44 Ratites, 357 Ravioli, 641, 645 Recipe, 95-112 baking formulas, 892-895 conversion, 103-107 instructional, 97 standardized, 96-97 uses and limitations, 95-96 Reduction, 158, 165-166 Relish, 187, 192 Remouillage, 157 Rice, 618-619 cooking, 621-628 pilaf, 623, 624, 625 risotto, 623-624, 626-627 wild, 619-620 Rice and grain recipes, see Recipe Index Rice stick, 638, 650 Rillettes, 872, 874-875 Risotto, 623-624, 626-627 Roasting, 70-71 meat, 288-305 poultry, 366-375 Rock lobster, 449-450 Rock shrimp, 450 Rodent control, 32 Rotisseries, 47 Roux, 161-164 Sachet, 152 Safety, 35-38, 42 Salad, 673-732 arrangement and presentation, 684-685 bound, 702-705 composed, 708-716 fruit, 706-707 gelatin, 717-719 green, 687-690 ingredients, 675-684 quantity production, 686 types, 674-675 vegetable, grain, legume, and pasta, 690-701 Salad bar, 719-720 Salad dressing, 685, 720-732 Salad and salad dressing recipes, see Recipe Index Salamanders, 46, 71 Salsa, 187, 191, 199 Salt, 82 in baking, 905 curing, 826 in stock, 151-152 Sandwiches, 735-753 basic ingredients, 736-738 production, 740-752 types, 738-739 Sandwich recipes, see Recipe Index Sanitation, 16-34, 182 and eggs, 788, 1030 for cold foods, 848, 889 and pastry cream, 1008 Sauce, 159-202 Asian, 187, 193-196 b chamel, 168, 171 butter, 177-183 dessert, 1007-1008, 1023-1024 espagnole, 168, 169, 174 families, 167-170 nishing, 166-167 avored oil, 188, 200 fond li , 168, 174 for broiled meat, 307 functions of, 160 hollandaise,168,169,170,180-183 integral, 183 leading, 160, 167-169 small, 168-169 standards of quality for, 170 structure of, 160-161 tomato, 168, 169, 176-177 velout , 168, 169, 172 Sauce recipes, see Recipe Index Sausage, 831-845 breakfast, 805 casings, 834 categories, 831-832 cooking, 837-838 ingredients, 832-833 smoking, 837 Sausage recipes, see Recipe Index Saut ing, 72 sh, 470-477 meat, 313-323 potatoes, 598-601 poultry, 383-398 sausage, 838 vegetables, 556-559 Scale, 56, 99, 893 Scallop, 445 Scallop recipes, see Recipe Index Scaloppine, veal, cutting, 316 Scampi, 450 Scoops, 56, 57 Seasoning, 78-84 broiled meat, 306 for meat, 288 poultry, 366 in salad dressing, 721-722 of sauces, 167 in sausage, 833 vegetables, 579 Seviche, 498, 502 Sherbet, 1021 Shortening, 899-900 Shrimp, 450-451 Shrimp recipes, see Recipe Index Simmering, 68 69 eggs, 790 sh, 482-491 meat, 324-330 poultry, 399-409 sausage, 838 Skillet, tilting, 48 Slicers, 51 Smoke-roasting, 71, 298, 374, 462 Smoking, 828-831, 837 Snails, 454 Solanine, 584 Sorbet, 1021 Souf : dessert, 1014, 1020 frozen, 1021 savory 796-797, 798 Soup, 205-255 bisque, 207,237 broth, 209-210 chowder, 207, 238-240 clear, 206, 209-220 consomm , 206, 210-214 cream, 206, 221-228 low-fat, 207 pur e, 206-207, 229-236 service of, 207-209 specialty and national, 207, 241255 thick, 206-207 vegetarian, 207 Soup recipes, see Recipe Index Spaetzle, 651 Spaghetti, see Pasta Spelt, 620 Spice, 80-84 in baking, 906 in cured foods, 833 in stock, 152 Spreads: for canap s, 758 for sandwiches, 736-737 Squab, 355,356 Squab recipes, see Recipe Index Squid, 446 Staling, 896-897 Standard Breading Procedure, 142-143 Starch: in baking, 899 instant, 165, 899, 984 as nutrient, 119 in pie lling, 984 as thickening agent, 161-165 in vegetables, 5 Steamer, 45, 49 Steaming, 69 sh, 489,492-493 potatoes, 585-591 vegetables, 544-555 Steam kettle, 48-49 Steam table, 53 Stewing, 70, 324 Stir-frying, 313-314, 395, 559 Stock, 150-159 brown or espagnole, 156-157, 168, 174 dashi, 195 sh, 158 ingredients for, 150-153 in sauces, 160 vegetable, 153, 155 white, 154-155 Storage, 26-28, 114 of bread, 736, 914 of butter, 810 of cheese, 816 of convenience foods, 145 of eggs, 787 of sh and seafood, 439-440, 442, 444, 445, 449, 451, 452 of ice cream, 1022 of meat, 284-285 of potatoes, 584 of poultry, 358 of rice, 620 of vegetables, 540 Streusel, 922 Stuf ng and dressing, for poultry, 423424 Sugar: in baking, 900-902 cooking, 1006-1007 as nutrient, 119 Surimi, 454 Sushi, 499, 500-501 Sweetbreads, 277-278, 322, 346 Syrup, cooking, 1006-1007 Taillevent, 6 Tandoori chicken, 381 Tapas, 764-765 Tartare, seafood, 498-499 Tea, 822-823 Tempeh, 660 Temperature, and bacterial growth, 18 Tempering, 165 Tempura, 481 Teriyaki, 396 Terrine, 857-861, 863-869, 871-874 Terrine and p t recipes, see Recipe Index Textured vegetable protein (TVP), 660 Thickening agents, 161-165 Tofu, 659-660, 664, 668.

To add a Block controller, select the Available track under the Block Control track under the Global Tracks track, and click the Assign Controller button. From the Assign Constant Controller dialog box that opens, select Master Block (Master Block is the only selection) and click OK. Right-click the Master Block track and select Properties to open the Master Block Parameters dialog box, shown in Figure 33-28. Figure 33-28: The Master Block Parameters dialog box lists all the tracks applied to a Block controller.

For a graphical presentation, places are usually depicted as circles and transitions as bars. A simple PN with an initial marking:

To learn more about Hijack This (and download it, if you feel qualified) and lots of other antiadware and anti-spyware products, check out www.spywareinfo.com. The Software button (if it s still there by the time you read this) lists a bunch of software recommendations, including Hijack This.

Resource Module to Cost Center Accounting (CCA)

Also known as dorado and dolphin sh (not related to the mammal called dolphin). Type: Lean. Characteristics: Firm, ne-textured, pinkish esh with rich, sweet taste. Becomes very dry when overcooked, so best cooked with moist heat or with fat or served with a sauce. Weight: 5 to 40 lb (2.3 to 18 kg).

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