Answer:
an internal locus of control
Explanation:
Locus of control -
It refers to the limit to which people thinks to have the control on the events that are influencing their own life , is referred to as locus of control.
It is the method by which people are very well informed or aware about the result of a particular activity in their life .
From the given scenario of the question , as Jessica worked very hard and therefore scored good marks and due to regular practice , she get into basketball team , and as she learned cooking , and hence she is good with cooking.
Hence , showcasing , Locus of control .
Answer:
The reason why the Founding Fathers created a six-year term limit for members of the Senate was:
B. So they could concentrate on the business of the government rather than reelection.
Explanation:
The idea behind the six-year term is stability, as was reasoned by James Madison. Senators could concentrate on doing their jobs instead of worrying about reelection very often. That would give them the chance to do a more stable job. Of course, to prevent Senators from losing touch with people and from becoming a way-too-powerful aristocracy, one-third of the Senators' terms would expire every two years, leaving two-thirds of the members in office.
If cooking is a CCP for ground beef patties in your seaside grill, then ensuring the temperature reaches<u> 155 degrees F</u> for fifteen seconds would be an appropriate critical limit.
Each CCP identified by grouping menu items into processes must establish significant limits in order to become a formal part of the HACCP program. The FDA Food Code and local health departments establish time and temperature specifications for all types of food served in restaurants. Find out the time and temperature requirements for each CCP for each food type for each menu item your restaurant serves.
Usually, the main limitation is to keep food as far away from the danger zone as possible. The "danger zone" is usually between 42 degrees Fahrenheit and 135 degrees Fahrenheit, but this upper limit depends on what you're cooking. The space between 42 and 135 is called the danger zone because this temperature range is ideal for the growth of bacteria and pathogens. The less time food stays in the danger zone, the less chance of contamination.
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