The dishing of Stewing is very similar to braising but often involves a small pieces of food, simmered in liquid and placed in the oven for a long while.
<h3>What is the
Stewing?</h3>
This act of making food involves to cooking them by simmering or slow boiling.
Hence, the dishing of Stewing is the one that is very similar to braising.b although its involves a small pieces of food that is simmered in liquid.
Therefore, the Option B is correct.
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It depends if it's a single or a double bar line.
if it's a double bar line it's just there to separate the sections of the music and if it's a single bar line all it does it separate the beats in order to make a measure.
Explanation:
Dialogue
stage directions (as you should know where things are probably going to be)
technical instructions( because you wouldn't want your actor or actress to get injured at the last minute and check if things are secure properly them you're good to go)
and also setting to see if nobody falls and if you don't want a setting let the actors and actresses know so they can imagine if things are there by themselves.
BTW I do drama so I kinda know and you wouldn't want any of your cast to be injured unlike mine before the play.
Not sure if this is helpful but The Chemistry Behind Candy Science
These two monosaccharides are glucose and fructose. Because of the sucrose molecule structure we can make all kinds of candy just using sugar and a liquid, and sometimes a bit of fat. When you heat the sucrose molecule to the right temperature it breaks apart and forms caramel.
