You must be very careful here - in US mayo, mustard and ketchup is at LAYER
2, but in Europe it's at LAYER 3, sometimes even LAYER 4.
Ole
~~~~~~~~~~~~~~~~~~~~~~~~
Ole Drews Jensen
Systems Network Manager
CCNA, MCSE, MCP+I
RWR Enterprises, Inc.
[EMAIL PROTECTED]
~~~~~~~~~~~~~~~~~~~~~~~~
-----Original Message-----
From: Karen E Young [mailto:[EMAIL PROTECTED]]
Sent: Wednesday, August 02, 2000 12:53 AM
To: ElephantChild; [EMAIL PROTECTED]
Cc: [EMAIL PROTECTED]
Subject: Re: Sysco cert question
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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