Member 14118759 15-Jan-19 5:11 15-Jan-19 5:11 Hi Snesh, Thanks for your article, it really helped me. My question is about how we should proceed if we know that the Director is likely to need new steps in the future. For example, suppose we know that manufacturers are planning to include a new feature, e.g. A bell, on some bicycles. We also think they might add more new features in the future. In other words, we think that the Director needs to be open for extension.

Navitel dlya magnitoli hyundai. NOTE: After deletion of map files the maps will not be accessible in the program. For further use of the maps, their newer versions must be installed. • Delete all the contents of the map folder ( NavitelContent Maps by default).

Using the example you provided, for each new feature we would need to add a new method to the interface IBicycleBuilder, e.g. This means that every single one of the concrete builder classes would have to be amended to implement the new method, even though most of them won't need it. This doesn't seem right to me. I'm just learning about object oriented programming, so please correct me if I'm wrong, but I think the Director doesn't follow the Open/Closed principle.

I also think the example I've given means we are in danger of creating a 'fat' interface. Am I right in thinking that one would only use the Builder pattern if it's very unlikely that they would need to add to the steps defined in the interface? I hope you can take the time to answer this! I've been looking all over the internet and read several books but no one seems to mention this as a drawback of the builder pattern and I'm desperate for an answer! Thank you, Andi.

Fake drivers license template south africa. Significant raspberry ketones with. The standard method for breading foods is a three-step procedure, creating a crispy coating before frying them. It's a basic process that's used all the time in the culinary arts, for making everything from fried chicken to onion rings.

For the Spice-n-Pepper flavored luchi: Add some salt, black pepper powder, white pepper powder, red chilli powder/chilli flakes along with a pinch of hing to the all purpose flour (maida). Use warm water to make a soft dough. Cover with a damp kitchen towel and keep aside for 30 mins. Don’t let the towel dry completely. Take out small balls out of the dough and roll out with rolling pin to make small circles. Deep fry them in enough oil.

Check the temperature of the oil. Try to keep it constant by keeping the flame medium low to medium high. You need to adjust the flame almost continuously. So don’t panic and stay calm.

It actually needs loads of patience and practice. (seriously, Ask you mom!).