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2.2.2.3.1 System Availability Availability measures are based on a binary reward structure. Assuming for the model in Fig. 2.7 that one processor is sufficient for the system to be up (set of states U = (2,l)) and that otherwise it is considered as being down (set of states D = {RC, RI , 0}, where S = U U D), a reward rate 1 is attached to the states in tJ and a reward rate 0 to those in D. The resulting reward function r is summarized in Table 2.1. The instantaneous availability is given by:

1. Cut the chicken, pork, and fat into cubes small enough to t into the grinder. Combine the chicken with the lean pork, but keep the pork fat separate. 2. Grind the meat once with the large die, then once with the small die. Chill. 3. Grind the fat once with the large die, then once with the small die. Chill. 4. Simmer the onions in the milk until they are tender. Pour this mixture over the bread crumbs in a bowl. Cool, then set in the freezer until partly frozen. 5. Place the ground meat in the bowl of a food chopper or food processor. Chop a few seconds, then add the partially frozen milk mixture. Grind until the mixture is uniformly blended. 6. Beat together the eggs, salt, pepper, mace, and parsley (if used). Add to the meat in the grinder and continue to grind to a smooth paste. Check the temperature to make sure it does not rise above 50 F (10 C). If necessary, chill before continuing. 7. Add the fat to the grinder and continue to grind until the mixture is smooth and uniform. Do not let the temperature rise above 58 F (14 C). 8. Stuff into hog casings. 9. Poach the sausages by simmering them slowly in water until cooked through, about 20 minutes. Drain and plunge into ice water to cool. Drain again and refrigerate.

Cornstarch is used for cream pies because it sets up into a rm gel that holds its shape when sliced. Cornstarch may also be used for fruit pies. Waxy maize and other modi ed starches are best for fruit pies because they are clear when set and make a soft paste rather than a rm gel.Waxy maize should be used for pies that are to be frozen because it is not broken down by freezing. Flour,tapioca,and other starches are used less frequently.Flour has less thickening power than other starches and makes the product cloudy. Instant starch or pregelatinized starch needs no cooking because it has already been cooked.When used with certain fruit llings, it eliminates the need to cook the lling before making up the pie.It has no advantage,however,if the lling contains such ingredients as raw fruit or eggs and so must be cooked. Starches differ in thickening power, so follow the formulas exactly.

Per serving: Calories, 330; Protein, 14 g; Fat, 17 g (46% cal.); Cholesterol, 50 mg; Carbohydrates, 31 g; Fiber, 1 g; Sodium, 290 mg.

Yield: 6 qt (6 L) Portions: 24 Portion size: 8 oz (250 mL)

Does the fund have a written statement of Investment Policies Are they well thought out Do all key decision makers buy into these policies, and do they understand their rami cations Do the Investment Policies de ne an overall risk constraint Why and how was the measure of risk chosen Is the risk constraint appropriate for the fund sponsor s nancial situation Is the investment return objective de ned as the highest return that can be achieved within that risk constraint

30 50 18 20

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Apply the Difference Clouds filter (Filter Render Difference Clouds). Then switch black and white color positions, and apply the Difference Clouds filter again.

4. On the next screen (shown in Figure 17.8), select the First Row Contains Column Headings check box and click Next.

The tang is the portion of the metal blade that is inside the handle.The highest-quality, most durable knives have a full tang, which means that the tang runs the full length of the handle.