Legal tender refers to the accepted for payment of all debts, public or private and each country has its won specific type which is in terms of the currency being used.
<h3>What is Legal tender?</h3>
This is a form of money recognized by the law of a government as a means of payment. For example dollars and cents is the legal tender for America and is used as a form of exchange for goods and services provided in the market.
They can also be used in the payment of debts or other financial obligations in the country at a specific point in time and is the currency which has legal backing to be spent. This is therefore the reason why legal tender is regarded as the most appropriate choice.
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The application of a single cost rate across processes is not a task associated with activity-based costing.
<h3>What is activity-based costing?</h3>
The expression 'activity-based costing' makes reference to the methods aimed at calculating costs.
This strategy requires the estimation of overhead costs, which may include, for example, the salary of employees.
In conclusion, the application of a single cost rate across processes is not a task associated with activity-based costing.
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Answer: 0.03
Explanation:
The standard error will be calculated as:
= ✓p(1-p) / ✓n
where,
p = 57/186 = 0.3065
n = 186
We then slot the values back into the formula and this will be:
= ✓p(1-p) / ✓n
= ✓0.3065(1 - 0.3065) / ✓186
= ✓(0.3065 × 0.6935) / ✓186
= ✓0.2124884 / ✓186
= 0.03
An action the food worker must take next is to throw the soup out.
Food preservation is an art that typically involves the process of preventing food spoilage by mitigating or reducing the activities (growth) of microbial organisms and other external factors while maintaining the nutritional value, flavor and texture of a food.
Some of the common factors that result in food spoilage include the following:
- Pathogens (microorganisms) such as yeast, molds, bacteria, etc.
A soup is an example of a time/temperature control for safety (TCS) foods because they are more susceptible to the growth of pathogens (microorganisms) such as yeast, molds, bacteria, etc.
For TCS foods, it is important that they are cooled from 135 Fahrenheit (°F) to 70 Fahrenheit (°F) within two (2) hours, else, it must be thrown out. Since this food worker took three (3) hours to reheat the pot of soup to 165°F (74°C), he or she must throw the soup out because it has exceeded the minimum time required for TCS foods.
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Answer:
0.35
Explanation:
( 0.45*1 + 0.25*1 ) / 2 = 0.35