Answer:
it moves when carbon moves from fossil fuels to the atmosphere when fuels are burned when humans burn fossil fuels to power things and then most of the carbon quickly enter the atmosphere as carbon dioxide gas.
Explanation:
Steps to improve food safety in commercial food preparation units like restaurants
.
- Wash and sanitize hands to begin food preparation
- Clean & sanitize the prep sink or the 3-comparment sink
- Remove smallwares & dishes from the preparation area
- Set up equipment for food preparation
Explanation:
Food contamination is the major source for foodborne infections and illnesses
Ensuring safe food preparation, cooking and storage practices are prime importance for any commercial food preparation unit like restaurants, hotels, etc
The standardized procedures while cleaning, separating, cooking and storing food should be followed.
Cleaning processes first include personal cleaning as well as cleaning the preparation.
Personal cleaning includes washing and sanitizing the hands periodically before, during and after food preparation and after any other activities like using the toilet, baby dressing, touching garbage etc
Cleaning the preparation area including the 3-compartmental sink for washing, rinsing and the sanitizing
Separating the utensils as per cooking methods and dishes like using separate cutting knives or boards for raw and cooked meat, poultry or fish products
Cooking the food at a right temperature depending upon the type of cooking
Storing or chilling processes appropriately according to the food type under appropriate temperature should be followed.
Answer:
The correct answer is - *It relates directly to the characteristics of the plant's environment*
Explanation:
The relationship between structure and function can be represented by the leaf structure as the structure of a particular plant leaf gives an idea about the characteristics of the environment it is habituated.
In the dry area or deserted area, leaves are modified into spikes to save water in order to lower transpiration, number of waxy coating, number of chlorophyll, and other modifications that give an idea about the environment and light intensity, and other characteristics.
A Lipid because it's a fresh osmosis they are always active
In a scientific experiment, a VARIABLE changed is any factor that can change or be
