Answer:
The right answer is Cecil Rhodes.
Explanation:
His full names is Cecil John Rhodes.
Rhodes was born on<em> 5 July 1853</em> at <u>Netteswell House</u>, <em>Bishops Stortford</em>, <em>Hertfordshire</em> in <u>England</u>. Died on the <em>26 March 1902</em>.
He was a son of a vicar. Cecil, as he was fondly called didn't go to school because of a weakness of the lungs. He went to a local grammar school at <em>Bishop’s Stortford</em>. He has strong believe in the British imperialism. He founded Zimbabwe and Zambia( which was called the <u><em>southern African territory of Rhodesia</em></u>,then )
The correct answer to this open question is the following.
Although there are no options attached, we can say the following.
Neo recently started kindergarten, and one day he tells his dad that he got a gold star for being the best at following instructions. His dad gives him a high five, but inside he feels somewhat concerned that his son is learning to blindly obey authority figures. Neo's dad is uneasy about the effect on his son of the school's commands.
Neo's dad concerns about the fact that the school teacher is giving orders and his son is blindly following them. Although we are talking about kindergarten children, the concern is about why not letting children have the option to decide among a series of options, or when ordering, the teacher should explain the reason why children have to do what is being ordered.
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.
Is there any options i would say because there scared if they tell the perpetrator will harm them more
Answer: In 1788, the Gorkha Kingdom of Nepal attacked the gTsang district of Tibet and the first Tibet-Gorkha war broke out.
Explanation: I Know this is right cause, I did it in 11 grade two years ago.
