Answer:
There is no subject bias because they do not know which group they belong to.
Explanation:
“The key difference between braising and stewing,” he explains, “is the cut of meat. Braising is for cheaper, larger cuts of meat, such as beef cheeks. Stewing would use smaller cuts of meat that are uniform in size and it’s key to stewing that the meat is totally immersed in liquid. Both processes involve the lid being on the pot, which is also very important. Stewing would normally take place on the stove top and and braising would be typically transferred to the oven.” In case you were wondering, pot-roasting is another name for braising, he explains.
Answer:
D.6
Explanation:
because the order was 1200 mg and when you went the available strength was 200 mg , so 200 divide by 1200 is 6
Calories; as well as being a measure of energy it helps measure how much you should eat
Answer:
A. Customer and personal service
C. Computers and electronics
D. Clerical
Explanation:
I calculated it logically
