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Having undergone more than a decade of urban renewal, Beijing is gearing up for its moment in the international spotlight as the host city for the 2008 Olympic Games When they begin on August 8, 2008, Beijing will have expanded its transportation capacity by several times, including new subway lines, a third.

Figure 45-2: Sample product compliance check for an upgrade If a qualifying earlier version of the program isn t installed on your system, clicking OK will lead to another product compliance message, like the example shown in Figure 45-3. This step in the procedure can be a bit challenging because CD drives tend to be slow. You have to be patient at this point.

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The Displacement Approximation (or Disp Approx) modifier makes displacement mapping (which is applied using materials) available in the Modifier Stack. This modifier alters the surface of an object based on displacement mapping. This modifier can work with any object that can be converted to an Editable Mesh, including primitives, NURBS, and Patches. Parameters for this modifier include Subdivision Preset settings of Low, Medium, and High. The Displace NURBS World-Space modifier is similar to the Disp Approx modifier. It can convert a NURBS object into a mesh object and includes the effect of a displacement map. In the Displace NURBS rollout, you can select the Tessellation method to be Regular, Parametric, Curvature, Spatial, or both Spatial and Curvature.

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Bombe A molded ice cream or sherbet dessert. Bordelaise A brown sauce avored with a reduction of red wine,shallots, pepper, and herbs and garnished with marrow. Botulism A deadly food-borne intoxication usually associated with improperly canned foods. Bouquet Garni A combination of fresh herbs tied together, used for avoring. Bouqueti re (book tyair) Garnished with an assortment or bouquet of fresh vegetables,such as artichokes,carrots,turnips,green beans, peas, cauli ower, and potatoes. Braise (1) To cook covered in a small amount of liquid, usually after preliminary browning. (2) To cook (certain vegetables) slowly in a small amount of liquid without preliminary browning. Breve (bray vay) A mixture of espresso and steamed half-and-half. Brine Cure A curing method in which the food is immersed in a solution (brine) made of the curing ingredients dissolved in water. Brioche Rich yeast dough containing large amounts of eggs and butter, or the product made from this dough. Broil To cook with radiant heat from above. Broth A avorful liquid obtained from the simmering of meats and/or vegetables. Brunoise (broon wahz) (1) Cut into very small (1 8 inch/3 mm) dice. (2) Garnished with vegetables cut in this manner. Bruschetta (broo sket ta) A slice of toasted Italian bread served as an appetizer, usually rubbed with garlic and moistened with olive oil, often served with additional toppings. Bulgur A type of cracked wheat that has been partially cooked. Buttercream An icing made of butter and/or shortening blended with confectioners sugar or sugar syrup and,sometimes,other ingredients. Butter ied Cut partially through and spread open to increase the surface area.

Table 23-1 (continued)

FIRING HUMANELY Is it possible to terminate an employee in a respectful and humane way The quick answer is yes. Here are some ways to do just that: Give employees the benefit of the doubt. Before you terminate an employee, first give him or her a fair chance to bring his or her performance up to standard. If you re firing an employee because of an intolerable offense such as stealing or insubordination, be absolutely certain that the employee did what he or she is accused of doing. Err on the side of trusting your employees rather than assuming that they are all out to take advantage of your good nature. Make it clear when expectations aren t being met. Don t allow small problems to snowball into large problems problems that require termination. Discuss minor problems and their proposed fixes with your employees when they are still minor. Be sure to document these discussions in writing not just for clarity and reinforcement, but to provide evidence that you have given your employees fair warning.

1. Chop dried fruit very ne or pass through a grinder. 2. Combine all ingredients in a saucepan. Bring to a boil. Simmer and stir until thick and smooth, about 10 minutes. 3. Cool before using.

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