<span>
<span>The
correct answer to the first question would be letter c. macronutrient content
and types of food. The correct answer to the second question would be letter
a. Tolerable Upper Intake Levels. all the other choices do not fit the
description of the statements, respectively.</span></span>
True I think
Explanation:
Answer:
145 °F
Explanation:
Before being removed from a heat source, all raw beef, pork, lamb and veal steaks, chops, and roasts should be cooked to a minimum internal temperature of 145 °F.
Answer:
Danger Zone: Never leave food out of refrigeration over 2 hours. Source: USDA
Nicotine affects the receptors in the brain and clogs the lungs with tar