Funny, I thought that bread was an encapsulation method and was strictly determined by 
the payload. For example, Encapsulating corned beef and saurkraut in white bread WILL 
cause transport failures and a corruption of the mustard whereas the more stout "Rye" 
encapsulation method was designed to withstand it. 

Then of course there are the "open-faced" standards to learn. However, the main thing 
to keep in mind with these is that you need supporting hardware (forks). Besides, you 
hardly ever see them in practical use anywhere except in small shops that use chili to 
beef up the interface.

*********** REPLY SEPARATOR  ***********

On 8/2/2000 at 6:22 AM ElephantChild wrote:

:On Tue, 1 Aug 2000, Chuck Larrieu wrote:
:
:> By the way, is sandwich bread layer 1? does that make mustard, ketchup,
:> and/or mayo layer 2? If the bread is sesame or 9 grain, are the seeds in
:> layer 1 or do they move up to layer two ( the MACademia layer> )
:
:No. Open-faced Sandwich Ingestion isn't relevant here.
:
:Bread is the Appetizer layer.
:Condiments are the Daubed-on layer.
:Fillings are the Creative layer.
:
:> "paul doyl" <[EMAIL PROTECTED]> wrote in message
:> [EMAIL PROTECTED]">news:[EMAIL PROTECTED]...
:> > Not this question again.
:> > look thro' the archives.
:> >
:> >
:> > >From: "Drew Anderson" <[EMAIL PROTECTED]>
:> > >Reply-To: "Drew Anderson" <[EMAIL PROTECTED]>
:> > >To: <[EMAIL PROTECTED]>
:> > >CC: "'Solt, Jasper \(spawar\)'" <[EMAIL PROTECTED]>
:> > >Subject: Sysco cert question
:> > >Date: Tue, 1 Aug 2000 11:00:58 -0400
:> > >
:> > >I have been studying hard for the Sysco Certified Condiment Engineer 2.0
:> > >Exam.
:> > >
:> > >Does anybody know how many ounces of ketchup are in one packet?  How many
:> > >mustard packets will be distibuted on an hourly basis?
:> > >
:> > >Does mustard always have to go into the yellow squeeze bottle?
:> > >
:> > >
:> > >
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:> 
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