Q: Click the Windows logo in the bottom-left of the taskbar to launch the start menu. As you type, Windows will filter search results below your text in the Start Menu. It's the black icon with the white text in the upper-left corner. Running command prompt with administrator privileges might be required depending on what your batch file is programmed to do. Type the letters "cd", which is the command to "change directory"and then type a spacefollowed by the folder location the batch file is in. For example, if your batch file is located on the desktop of the username "Jeff", you would type:cd /Users/Jeff/Desktop. Don't forget a space between "cd" and the file's location. This changes the current directory to the new location you specified. That means typing the filename and extension, ending with .bat at the end. For example, if your batch file is named "install", then you would type install.bat into the command prompt. This will run the BAT file. If you see the same command prompt location as before and the cursor is blinking, the batch file has finished running. Note any errors that appear in the command prompt from running the batch file, as that may be helpful in troubleshooting something wrong the batch file's code.
A: Open Start . Type cmd into start. Right-click on Command Prompt . Click Run as administrator. Type cd followed by the file's location. Press Enter. Type the BAT file's full filename. Press Enter.

Q: The center striker, on most teams, is the top goal scorer. They must be aggressive towards goal, with a wicked shot as well as the ability to put any sort of pass or cross on goal no matter the body part. They use their strength to hold off defenders and keep the ball, either to turn and shoot or to wait for support to arrive. Forward players should be strong and accurate with both feet. Center strikers must be confident with their back to goal, even if there is a defender on them. Moves, tricks, and quick bursts of speed are all important weapons to blow by defenders. You must not only shoot well but quickly. You should be able to fire off a shot with only a little bit of free space. Outside striker systems often don't have outside midfielders, meaning the outside striker has space to beat one defender and attack the goal. They are good crossers and good in the air, getting lots of balls from the striker on the other side of the field and sending others over. They tend to have good endurance, too, as they defensively cover the field back to half-field or further. Speed and quickness, as well as controlled foot skills at high speed, are highly recommended. A frequent striker combination is to have two center forwards up together. But forwards are never effective when they're taking up the same spacethey work best when they are staggered with one above the other. The striker near goal holds the ball up, facing half-field, to draw defenders in. This creates space for the lower striker to get the ball facing goal, taking more shots. When staggered, the top striker is usually the bigger one. They win the ball out of the air, hold it, then play off to the lower striker. The lower striker is usually quicker, turning and facing goal with quick passes and moves and using the high striker as support. Both strikers are in constant rotation as the attack builds and teammates move into the attacking third.
A: Become a center striker if you're big, strong, and can finish from anywhere. Play outside striker if you've got talented moves and lots of speed. Work with your partner in a paired system to stagger two strikers.

Q: Add cup (113 g) of unsalted butter to a large stock pot. Heat it on medium until the butter melts completely, which should take about 3 minutes. When the butter is melted, add 1 chopped medium onion, 2 stalks of chopped celery, and 3 medium carrots that have been peeled and chopped to the pot. Cover it, and allow the veggies to cook until they're tender, which should take about 12 minutes. Stir the vegetables occasionally as they're heating to ensure that they cook evenly. When the vegetables are tender, add cup (64 g) plus 1 tablespoon (8 g) of flour to the pot. Stir well with a wooden spoon to mix it in, and allow the mixture to cook for another 2 minutes. Add 7 cups (1.6 l) of chicken broth to the pot. Allow the mixture to come to a boil, stirring it constantly. It should take approximately 5 to 7 minutes to reach a boil. You can use homemade or store-bought broth. If you use store-bought, opt for a low-sodium variety. You'll need 3 sprigs of parsley, 3 sprigs of fresh thyme, and a bay leaf to flavor the soup. Create a bundle with them, and use a piece of kitchen twine to secure them together before adding them to the pot. After you've added the herbs, reduce the heat to medium-low. Cover the mixture, and allow it to simmer, stirring it occasionally. When the mixture has finished simmering, mix in 2 cup (385 g) of cooked, diced chicken. Raise the heat to medium-high again, and return the mixture to a boil, which should take about 5 minutes. You can shred the chicken if you prefer. Once the mixture comes to a boil again, take the pot off the heat. Add cup (118 g) of heavy cream, 2 teaspoons (10 ml) of dry sherry, 1 tablespoon (18 g) of kosher salt, and some freshly ground black pepper to taste to the pot. Stir well with a wooden spoon to ensure that all of the ingredients are combined. Use a spoon to lift the bundle of parsley, thyme, and the bay leaf out of the soup and discard it. Ladle the soup into 4 to 6 bowls. Use 2 tablespoons (2 g) of chopped flat-leaf parsley to garnish the bowls of soup. Serve the soup immediately while it's still hot.
A:
Melt the butter. Cook the vegetables in the butter until they're soft. Mix in the flour and cook for another couple of minutes. Stir in the broth and bring the mixture to a boil. Tie the herbs together with kitchen twine and add them to the pot. Simmer the mixture for 15 minutes. Add the chicken and bring the mixture to a boil again. Mix in the cream, sherry, salt, and pepper with the pot off the heat. Remove the herb bundle and spoon the soup into bowls. Garnish the bowls with parsley and enjoy.