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To define a Custom units system, modify the fields under the Custom option, including a units label and its equivalence to known units. The final option is to use the default Generic units. Generic units relate distances to each other, but the numbers themselves are irrelevant. You can also set lighting units to use American or International standards. At the top of the Units Setup dialog box is the System Unit Setup button. This button opens the System Unit Scale dialog box, also shown in Figure 5-15. This dialog box enables you to define the measurement system used by Max. Options include Inches, Feet, Miles, Millimeters, Centimeters, Meters, and Kilometers. A multiplier field allows you to alter the value of each unit. The Respect System Units in Files toggle presents a dialog box whenever a file with a different system units setting is encountered. If this option is disabled, all new objects are automatically converted to the current units system. The Origin control helps you determine the accuracy of an object as it is moved away from the scene origin. If you know how far objects will be located from the origin, then entering that value tells you the Resulting Accuracy. You can use this feature to determine the accuracy of your parameters. Objects farther from the origin have a lower accuracy.

Soup garnishes may be divided into three groups. 1. Garnishes in the soup. Major ingredients,such as the vegetables in clear vegetable soup,are often considered garnishes.This group of garnishes also includes meats,poultry,seafood,pasta products, and grains such as barley or rice.They are treated as part of the preparation or recipe itself, not as something added on. Consomm s are generally named after their garnish, such as consomm brunoise,which contains vegetables cut into brunoise shape [1 8-inch (3-mm) dice]. Vegetable cream soups are usually garnished with carefully cut pieces of the vegetable from which they are made. An elegant way to serve soup with a solid garnish is to arrange the garnish attractively in the bottom of a heated soup plate.This plate is set before the diner, and then the soup is ladled from a tureen by the dining room staff. Toppings. Clear soups are generally served without toppings to let the attractiveness of the clear broth and the carefully cut vegetables speak for themselves. Occasional exceptions are toppings of chopped parsley or chives. Thick soups,especially those that are all one color,are often decorated with a topping.Toppings should be placed on the soup just before service so they won t sink or lose their fresh appearance.Their avors must be appropriate to the soup. Do not overdo soup toppings.The food should be attractive in itself. Topping suggestions for thick soups: Fresh herbs (parsley, chives), chopped Fried herbs, such as parsley, sage, chervil, celery leaves, leek julienne Fine julienne of vegetables Sliced almonds, toasted Grated cheese Sieved egg yolks Chopped or riced egg whites Croutons Grated parmesan cheese Crumbled bacon Paprika Flavored butters Flavored oils Sour cream, cr me fra che, or whipped cream, either plain or avored with herbs or spices

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fund If we would like a meaningful allocation to private investments, we should build a portfolio of diverse private investments funds over time We want diversi cation by kind and by time Time diversi cation is important in private investments because there are common factors that impact returns to partnerships of each vintage year, and it is close to impossible to divine up front which vintage year s partnerships will be most successful If we are a small endowment fund, say, less than $50 or $100 million in assets, we might be better off sticking with liquid assets If we do go into private investments, we would probably want to use a fund of funds, which can give us instant diversi cation But, of course, the fund of funds charges a high fee on top of the high fees charged by sponsors of private investment funds.

If you were around in the olden days of computers with text screens, you might remember a time when you could print whatever was on the screen just by pressing the Print Screen key (perhaps abbreviated PrtScn, Prnt Scrn, or something like that). This was a so-called screen dump. It doesn t work that way in Windows. You can print the screen directly to the printer. But you can capture the screen, paste it into a program, and print it from there. Here are the steps: 1. Get the screen to look the way you want. 2. To capture the entire screen, press the Print Screen key. To capture only the active window, dialog box, or message, press Alt+Print Screen. 3. Open your favorite graphics program.

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