Answer:
145 degrees F
Explanation:
To prevent contamination and food borne infections, raw beef, pork, lamb and veal steaks, chops and roasts must be cooked to a minimum of 145°F internal temperature before being removed from heat source.
This minimum temperature reading will annihilate traces of food borne pathogens in the food and make it safe for consumption.
Answer:
1. transfer of heat through direct contact
2. caused by current transferring heat in a fluid
3. transfer of thermal energy by electromagnetic waves
I’m pretty sure with the electron microscope you can see better. Let me know if I was wrong or right! Have a good rest fo your day as well!
Answer:
The answer is A precipitation reaction.
