Percent error is the difference between the measured and known value, divided by the known value, multiplied by 100%.
So first, we take our measured value, .299 cm, minus our known value, .225 cm.
.299 cm - .225 cm=.004 cm
Next, we divide that by our known value
Finally, multiply your answer by 100
.0177777778 x 100= 1.77777778 %
Round to three significant figures, and you're done.
=1.78 % error
The temperature , <u>165 degree F</u> should soup that contains cooked beef be reheated for hot-holding.
Food should reach a temperature serving 135°F before it can be opened in the restaurant and warmed for hot holding. Within two hours, quickly reheat the food. If food is being served right away, it can be served anywhere at temperature as long that it as it was cooked and chilled appropriately.
TCS food must be totally chilled to 41°F or even below in 6 hours after being thoroughly cooled between 135°F to 70°F in 2 hours. Within four hours, TCS food made with ingredients at room temperature needs to be chilled to 41°F or lower.
Therefore, the temperature , <u>165 degree F</u> should soup that contains cooked beef be reheated for hot-holding.
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Smashing a rock is not chemical tgats your answer
They are not similar at all they are completely different. It even says it in the words
