Explanation:
What distinguishes formal art criticism from other theories used to evaluate art? It focuses primarily on the art object itself. Which can be described as an "artist-centered" approach to evaluating a work of art?
Answer:
1. A roux is used for thickening sauces and soups.
2. the ratio is 1:1
Explanation:
rooms are used for thickening sauces and soups they are made out of flour and fat with the ratio of 1.1 which is equal parts fat to equal parts water
Answer:
the science or practice of farming, including cultivation of the soil for the growing of crops and the rearing of animals to provide food, wool, and other products.
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