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work that he or she should be doing, ultimately having a negative impact on the organization s bottom line. Continuing with the examples that we started in the preceding section, here are the next steps in your discipline script: Because of your below-standard performance, the work unit didn t meet its overall targets for the month. This violation specifically breaks our drug-free workplace policy. Because of your tardiness, I had to pull Jim out of the mailroom to cover your job.
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Registry Hive HKEY_LOCAL_MACHINE\SAM HKEY_LOCAL_MACHINE\Security HKEY_LOCAL_MACHINE\Software HKEY_LOCAL_MACHINE\System HKEY_CURRENT_CONFIG HKEY_USERS\DEFAULT Supporting Files Sam, Sam.log, Sam.sav Security, Security.log, Security.sav Software, Software.log, Software.sav System, System.alt, System.log, System.sav System, System.alt, System.log, System.sav, Ntuser.dat, Ntuser.dat.log Default, Default.log, Default.sav
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that can cause disease.Because food continues to cook at these temperatures, it should be held for as short a time as possible. 1. Steam tables are standard holding equipment for serving lines. Standard-size counter pans or hotel pans are used as inserts to hold the foods. Flat or domed covers may be used to cover the foods. Check water levels in steam tables periodically to make sure they don t go dry. Electrically heated counters that operate dry without steam are also available. A bain-marie is a hot-water bath. Containers of foods are set on a rack in a shallow container of water, which is heated by electricity, gas, or steam.The bain-marie is used more in the production area, while the steam table is used in the service area. Overhead infrared lamps are used in service areas to keep plated food warm before it is picked up by the service staff.They are also used for keeping large roasts warm. Foods dry out quickly under holding lamps.This is a disadvantage for almost all foods except French fries and other deep-fried foods,which lose their crispness if they are kept moist.
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Make common meringue or Swiss meringue using equal parts sugar and egg whites. Beat until just stiff. Spread a generous amount (2 3 cups/500 700 mL) of meringue on still-warm pies. Mound it slightly and be sure to attach it to the edge of the crust all around. If this is not done, the meringue may slide around on the nished pie. Leave the meringue in ripples or peaks. Bake at 400 F (200 C) until the surface is attractively browned. Remove from oven and cool.
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