Answer:
While these symbols may change over time, they can help to bind a nation ... Six U.S. symbols are depicted in this primary source set: the Liberty Bell, the U.S. ... To help your students analyze these primary sources, get a graphic organizer ... of the United States is commonly known as the “Stars and Stripes” or “Old Glory.
Explanation:
Answer:
Endless Chain Method
Explanation:
According to my research on the different prospecting methods, I can say that based on the information provided within the question Langley is using the Endless Chain Method. This is a method where a salesperson asks each person that purchases their product to provide a couple of names of people that may be interested in buying that same product. Salespeople use this technique to find likely customers and therefore increase sales.
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Answer: Dodd-Frank Act
Explanation:
The Dodd-Frank act is basically enacted into the law form and it is one of the financial legislative reform which is passed by the Obama administration in the year 2010 in the form of financial crisis response.
The main aim of the Dodd-Frank act is that it protecting the rules of the customers by keeping buyers from the given abusive lending.
The Dodd-Frank act basically contain the hundred pages and it also include the sixteen areas.
Therefore, Dodd-Frank act is the correct answer.
Historically, enslaved people have resisted slavery through escaping, fighting back with physical violence, and fighting back through words (such as petitions, articles, speeches, etc.)
Answer:
There are actually six established levels of steak doneness when a beef is roasted to medium rare until done.
Explanation:
1. Blue rare 115° F: a blue rare steak is seared on the outside, to brown the meat without cooking inside. The stake is so fresh that the beef inside has not undergone the protein breakdown of longer cooking, the meat tends to be chewy.
2. Rare 120°F: a rare steak should have cool, bright red center, browned outside and the meat should be almost as soft as and springly raw meat. It is because the cooking process is so fast it does not have time to melt all the fat in the meat.
3. Medium Rare 130°F: It is the most popular level of doneness, the medium rare stake should have a warm center, nice brown crust on the outside. The meat should be pink with a hint of red in the middle. Because of the longer cooking, that renders the fat down. So it adds flavor and gives a buttery smooth texture to the meat.
4. Medium 140°F: It loses hint of red, and the meat should be pink and firm all the way through. The longer cooking period of medium stake, makes the meat drier and less tender.
5.Medium Well 150ºF: The stake might have a little hint of pink in the center, but most of the water has evaporated, and some of the fat has started to leak out. Very fatty steaks usually survive this process better than leaner cuts.
6. Well done 160° F: It is known as the chef's bane. It has had all the water , and most of the fat evaporated out of it, leaving the meat dry and tough.