Answer:
False.
Explanation:
In the 1900s, the top 3 causes of death were infectious diseases—pneumonia and flu, tuberculosis, and gastrointestinal infections. Lifestyle factors had nothing to do with it.
1. cut, trim or otherwise prepare the food to be poached.
2. bring an adequate amount of cooking liquid to the desired starting temperature. (for some items, the cooking liquid is first brought to a boil and then reduced to the poaching temperature.) place the food in the liquid.
3. first submersion poaching, the liquid should completely cover the food.
4. foreshadow poaching, the liquid should come approximately half way up the side of the food. If shallow poaching, cover the pan with a piece of buttered parchment paper or a lid
5. maintaining the proper temperature, poach the food to the desired doneness in the oven or on the stove top, doneness is generally determined by timing, internal temperature or tenderness
6. remove the food and hold it for service in a portion for the cooking liquid or, using an ice bath cool it in the cooking liquid.
7. the cooking liquid can sometimes be used to prepare an accompanying sauce or reserved for use in other dishes
Answer:
The difference between a negative and a positive result, can be taken from multiple different perspectives.
1. Is the intention
2. The action that constitutes the energy/purpose of the reaction
3. The person doling out the "consequence"
etc
The correct answer for the question that is being presented above is this one: "a. Each team's score is recorded by the scorekeeper or officials."
