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The list partially reflected our desire to integrate advanced features into the system. An example is the piano keyboard, which we originally planned as an alternative interface for professionalmusicians. We later removed those devices to achieve simplicity and arrive at a system understandable for the average short-time visitor. However, the list also contained devices that we simply assumed as necessary for a computer-based exhibit, such as mouse and computer keyboard, for example to let visitors select items on screen or enter their names. Such functions were later mapped to the batons (such as item selection), or turned out not to be necessary for the exhibit (such as typing in information). The final user interface was reduced to just include batons, microphone, and monitor. Computer keyboard and mouse are hidden in a cabinet for maintenance, and a professional piano keyboard is stored elsewhere, but can be connected for special events or occasions.

1. 2. 3. Brie y list the steps in each of the four basic cake-mixing methods presented in this chapter. What are the reasons, in the creaming method, for creaming the butter and sugar until the mixture is light and uffy In both the creaming method and the two-stage method, scraping down the sides of the bowl is emphasized.Why is this necessary What might the nished product be like if you tried to mix a low-fat cake by the two-stage method Explain. Examine the following cake formulas and indicate which mixing method you would use for each. Cake 1 2 lb 1 lb 2 oz 1 oz 1.5 oz 2 lb 8 oz 1 lb 1 lb 5 oz 10 oz Cake our Emulsi ed shortening Salt Baking powder Fine granulated sugar Skim milk Whole eggs Skim milk Cake 2 3 lb 1 lb 2 lb 4 oz 2 lb 6 oz 6 oz Whole eggs Egg yolks Sugar Cake our Cornstarch Melted butter Cake 3 1 lb 8 oz 4 lb 1 oz 1 lb 4 oz 3 lb 8 oz 10 oz 1.5 oz 3 lb 1 lb 8 oz Butter Shortening Sugar Vanilla Whole eggs Cake our Cocoa powder Baking soda Buttermilk Water 500 g 250 g 2 kg 30 g 625 g 1750 g 300 g 45 g 1.5 kg 750 g 1.5 kg 500 g 1125 g 1 kg 175 g 175 g 1 kg 525 g 30 g 45 g 1250 g 500 g 650 g 300 g 6. 7. 8. What is the most important rule to consider when using fondant Compare the keeping qualities of simple buttercreams and meringue-type buttercreams. List the steps in assembling and icing a three-layer cake.

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If you move a document to a shared folder, there will still be only one copy of the document on the entire network. So, if some other user on the network changes the document, you re stuck with the changes. If you want other users to be able to play around with the document, but not change your original, copy (don t move) the document to the shared folder instead. The copy in your My Documents folder will remain invisible to other users, so they can t even see it, let alone change it. Whatever havoc other users wreak on the shared copy of the document won t affect the copy in your My Documents folder at all.

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visible. Drag fields from the Field List to the form s surface to add bound controls to the form. Select and drag them one at a time, or select multiple fields by using the Ctrl key or Shift key. The Field List in Layout view works the same as the Field List in Design view, which is described in detail in 7. Click the Add Existing Fields command in the Design tab s Controls group to display the Field List. By default, the Field List appears docked on the right of the Access window, shown in Figure 8.15. This window is movable and resizable and displays a vertical scrollbar if it contains more fields than can fit in the window. Access adds a control that s appropriate for the data type of the bound field. For example, dragging a text field to the form s surface adds a text box, while an OLE data field adds a Bound OLE Object control. To add fields from the Field List to a new form, follow these steps:

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