Q: To open the PowerPoint presentation file you want to convert, click File, Open... and select the file. If you want the Word document to update whenever the original PowerPoint presentation is changed, click on Paste link. If you want the Word document to remain unchanged whenever the original PowerPoint presentation is updated, click on Paste. The PowerPoint presentation will open as a Word document.
A: Open a PowerPoint presentation. Click File in the menu bar at the top of the screen. Click Export in the drop-down menu. Click Create Handouts. Click Create Handouts in Microsoft Word. Click Create Handouts. Select a layout for the Word document. Click on OK.

Q: Beat the butter and sugar together in a large mixing bowl with an electric mixer at high speed until fluffy. This should take about 5 minutes. Make sure that the butter is softened before combining it with the sugar. For this recipe, it is not necessary to beat the butter by itself first. For this recipe, an electric mixer fitted with a paddle attachment works best. A standard mixer attachment may also be used, however. Add these ingredients to the creamed butter mixture and beat with your electric mixer until thoroughly combined. If doubling the recipe, add each egg one at a time and beat well after each addition. Use a medium speed when adding these ingredients. Thoroughly mix the flour into the moist ingredients in two or more batches. Use a low speed to prevent the flour from flying out as you mix it. Only mix until the flour has been incorporated. Do not overmix. If the mixer begins to slow and struggle, stir the rest of the flour in using a mixing spoon. Each portion should be about equal in size. It may be easier to work with four portions later on, but two portions will also suffice. Place each portion of dough on a sheet of plastic wrap. Flatten the dough into disks before wrapping it completely. Each portion of dough should be wrapped separately. Make sure that no air can touch the wrapped dough. If necessary, double-wrap the dough to secure it. Refrigerate the dough up to 1 week. If you need the dough to last up to 4 weeks, you should freeze it, instead. Note that even if you plan to use the dough immediately, it should still be refrigerated 2 hours before baking. Bake the cookies an an oven preheated to 350 degrees Fahrenheit (180 degrees Celsius) for 8 to 10 minutes or until slightly golden. If using frozen dough, wait until the dough has dropped down to refrigerated temperatures. Roll the dough out on a floured surface until it is about 1/2 inch (1.25 cm) thick. Cut into shapes and placed on greased cookie sheets to bake.
A: Cream together the butter and sugar. Add the egg, vanilla, and salt. Gradually add the flour. Divide the dough into 2 to 4 portions. Wrap the dough in plastic wrap. Refrigerate or freeze. Bake when ready.

Q: The softer a guava is, the sweeter and more delicious it will be. Keep in mind that because guavas are best when extremely soft, they are also extremely perishable. Once you purchase or pick your guavas, you should have about two days before they go bad, depending on how ripe the fruit is when you purchase it. In order to tell if a guava is ripe, squeeze it gently. If it gives under your fingers, its ripe. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/6\/66\/Eat-Guava-Step-1Bullet1.jpg\/v4-459px-Eat-Guava-Step-1Bullet1.jpg","bigUrl":"\/images\/thumb\/6\/66\/Eat-Guava-Step-1Bullet1.jpg\/aid1023181-v4-728px-Eat-Guava-Step-1Bullet1.jpg","smallWidth":460,"smallHeight":306,"bigWidth":"728","bigHeight":"485","licensing":"<div class="mw-parser-output"><p>License: <a rel="nofollow" class="external text" href="https:\/\/creativecommons.org\/licenses\/by-nc-sa\/3.0\/">Creative Commons<\/a><br>
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<\/p><\/div>"} You want to try to select guavas that are blemish-free. Blemishes or bruises can mean the fruit is bad or will not taste good. Ripe guavas are those that have gone from bright green to a softer yellowish-green color. If you see a touch of pink on the fruit, it is in its prime. If you don't find any that are yellow, you can always buy green guava and wait for them to ripen. A perfectly ripe guava is one that you can smell without even putting it to your nose. It should smell sweet and slightly musky. If you have eaten a guava before, look for guavas that smell like they taste.
A: Look for the softest guava you can find. Look for any blemishes on the guava. Check the color of the guava. Smell before you select.

Q: A centrifugal juicer is an excellent choice for juicing most vegetables, and almost any fruit. Most centrifugal juices can juice spinach or other greens, but they are not very efficient at doing so. Additionally, most centrifugal juicers cannot juice wheatgrass. If you plan use primarily juicy fruits and veggies, then a centrifugal juicer may be a great choice for you. Centrifugal juicers are very reasonably priced. This is the primary benefit of a centrifugal juicer (over the more high-end masticating juicers). Centrifugal juicers start for as little as $20, but they may run as expensive as $200. Higher end models can typically handle whole pieces of produce, and yield more juice. Look for a model that fits your budget. Centrifugal juicers work fast. These speedy machines are excellent for preparing yourself a quick glass of fresh juice each morning. If juicing is something you plan to do often, and if you are short on time, a fast-moving centrifugal model may be right for you. One drawback to centrifugal juicers is that they tend toward the noisier side. The noise produced by the average centrifugal juicer is on par with a typical blender, food processor, or coffee grinder. Fortunately, centrifugal juicers are much faster than other models, so your juicing time, noisy though it may be, will fly right by.
A:
Determine what you will juice. Consider the price. Think about juicing speed. Decide if you can handle some noise.