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Garlic has been used both as food and medicine for a very long time. It figures prominently in cuisine around the world and in both traditional Chinese and Ayurvedic herbal medicines. Today, there is a great deal known about garlic s medicinal benefits and how these benefits are achieved. Garlic is antibacterial, antifungal and antiviral. It also prevents blood clotting, is an antioxidant and neutralizes free radicals. It helps prevent cancer by blocking both the initiation and promotion of cancer cells. Garlic, as well as onions, shallots, leeks, scallions and chives, contains the active compound alliin. Alliin is the main compound, but must be acted on by a garlic enzyme called alliinase found in raw garlic to turn it into the active allicin, which your body can use. This only happens when you chop or mash garlic, exposing it to the air for five minutes so the enzyme alliinase is released. Allicin is very unstable when heated. So, if you cook garlic you get the flavor but no medicinal or antibacterial effects. Baked whole garlic, a favorite of gourmet chefs, cannot deliver this potent phytonutrient. It is allicin that imparts garlic s characteristic odor and flavor. While allicin is the main active ingredient in garlic, it is really a chemical precursor of several other active compounds such as sulfides and sulfide-containing peptides. Garlic also contains amino acids, glycosides, minerals, phospholipids, vitamins and the rare but necessary trace minerals selenium and tellurium.

the bank can choose to avoid certain risk types up front by setting certain business practices/policies (e.g., underwriting standards, due diligence procedures, process control) to reduce the chances of certain losses and/or to eliminate certain risks ex ante. Transfer Contrary to the bank s decision to (simply) avoid some risks, the transfer of risks to other market participants is decided on the basis of whether or not the bank has a competitive advantage in a specific (risk) segment and whether or not it can achieve the fair market value for it. The alternative to transferring risks is to keep (absorb) them, which will be discussed in the next point. The transfer of risk eliminates or (substantially) reduces risk by selling (or buying) financial claims (this includes both selling in the spot market and hedging via derivative instruments, as well as buying insurance, as described above165). As long as the financial risks of the asset (created) are well understood in the market, they can be sold easily to the open market at the fair market value. If the bank has no comparative advantage in managing a specific kind of risk, there is no reason to absorb and/or manage such a risk, because by definition for these risks no added value is possible. Therefore, the bank should transfer these risks.166 Absorb/Manage Some risks must or should be absorbed and managed at the bank level, because they have one or more of the following characteristics:167

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You are in the control mode why not continue What do I mean by the control mode I mean that you have controlled this exam section You did not let the exam take control of your emotions Show time is all about keeping the show going If you stumble, you must pick yourself up and keep on going Expect rough patches with groups of questions that you are unfamiliar with If you used reputable review materials and you don t recall studying these topics, then probably no one else is prepared for such material either Maybe the examiners are pretesting candidate knowledge on a new area Being in control means being thickskinned Nothing can upset you Can things go wrong at the exam Sure, the lights could go off, the computer screen could freeze, there could be typos on the exam itself.

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Line a pie pan with pie dough as in the basic procedure. Dock the crust well with a fork to prevent blistering. Place another pan inside the rst one so the dough is between two pans. This is called double-panning. Place the pans upside down in an oven preheated at 450 F (230 C). Baking upside down helps keep the dough from shrinking down into the pan. Some bakers like to chill the crusts before baking to relax the gluten and help reduce shrinkage. Bake at 450 F (230 C) for 10 to 15 minutes. The top pan may be removed during the last part of baking so the crust can brown. Cool the baked crust completely. Fill with cream or chiffon lling. Fill as close as possible to service time to prevent soaking the crust. Chill the pie until it is set enough to slice.

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