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Single Step: Click the Single Step button in the macro design ribbon s Tools group to turn on Single Step mode. The Macro Single Step dialog box (shown in Figure 30.18) lets you see the macro name, condition, action name, arguments, and error number of a macro action before the action executes. From this dialog box, click Step to execute the action, Stop All Macros to stop the macro from running, or Continue to finish the macro with Single Step mode turned off.

Per 1 ounce: Calories, 70; Protein, 2 g; Fat, 0 g (0% cal.); Cholesterol, 0 mg; Carbohydrates, 16 g; Fiber, 0 g; Sodium, 50 mg.

This portion of the book provides a very basic overview of the capital markets: the arena, its players, and how IR works with all of these areas. The IR skills and tools necessary to manage this arena are only briefly presented here, and then discussed in-depth in Part IV.

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1. What are the two key elements that characterize attractive trades 1. _________________________________________________________ 2. _________________________________________________________ 2. What are the two most important factors in determining the cost of an investment 1. _________________________________________________________ 2. _________________________________________________________ 3. A/an ______________ requires you to put up 100 percent of the money to execute the trade. A. Margin trade. B. Cash trade. C. Open trade. D. None of the above. 4. A/an ______________ allows you to put up a percentage of the calculated amount in cash and the rest is on account. A. Margin trade. B. Cash trade. C. Open trade. D. None of the above. 5. ______________ is de ned as the amount of cash required to be on deposit with your clearing rm to secure the integrity of the trade. A. Deposit. B. Commission. C. Adjustment. D. Margin.

1. Wash and drain the greens thoroughly. Chill in the refrigerator 2. Trim the crusts from the bread. Cut the bread into small cubes measuring about 3 8 in. (1 cm). 3. Heat a thin layer of olive oil in a saut pan over moderately high heat. Add the bread cubes and saut in the oil until golden and crisp. Add more oil as needed. 4. Remove the croutons from the pan and hold for service. Do not refrigerate. 5. Have all ingredients prepared ahead of time and arranged on a cart in the dining room. 6. Ask the customers how much garlic they would like. Depending on their answer, either rub the bowl with a cut clove of garlic and remove it, or leave it in the bowl and crush it with the anchovies. 7. Ask the customers how many anchovies, if any, they would like. 8. Mash the garlic and anchovies to a paste in the salad bowl. 9. Beat in about half the olive oil. 10. Add the greens and toss to coat with the oil mixture. 11. Break the egg over the bowl and drop it in. Toss the lettuce well. 12. Add the lemon juice, the rest of the oil, the parmesan cheese, and a little salt. Toss again until well mixed. 13. Add the croutons and toss a nal time. 14. Plate and serve.

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