1answer.
Ask question
Login Signup
Ask question
All categories
  • English
  • Mathematics
  • Social Studies
  • Business
  • History
  • Health
  • Geography
  • Biology
  • Physics
  • Chemistry
  • Computers and Technology
  • Arts
  • World Languages
  • Spanish
  • French
  • German
  • Advanced Placement (AP)
  • SAT
  • Medicine
  • Law
  • Engineering
S_A_V [24]
3 years ago
7

Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of _____ as measured with a f

ood thermometer before removing meat from the heat source.
at least 100 degrees F
about 125 degrees F
141 degrees F
145 degrees F
Biology
1 answer:
frez [133]3 years ago
7 0

Answer:

145 degrees F

Explanation:

To prevent contamination and food borne infections, raw beef, pork, lamb and veal steaks, chops and roasts must be cooked to a minimum of 145°F internal temperature before being removed from heat source.

This minimum temperature reading will annihilate traces of food borne pathogens in the food and make it safe for consumption.

You might be interested in
A scoop of ice cream is placed on top of a warm piece of pie in a bowl.
Lisa [10]

Answer:

b. The overall amount of energy in the bowl will neither increase nor decrease.

c. The ice cream will increase in energy.

Explanation:

b. The total amount of energy in the container will not increase or decrease. Since the energy is transferred from one element to another, the energy that dissipates is negligible.

In this case the energy of the pie is transferred to the ice cream, melting it.

c. The ice cream will increase in energy. As the heat is transferred from the pie to the ice cream. the movement between the particles of the ice cream increases, increasing its kinetic energy

5 0
3 years ago
Read 2 more answers
How do mitochondria contribute to the function of the cell?​
Ilia_Sergeevich [38]
They convert glucose into usable energy.
7 0
3 years ago
Which of the following has the fewest taste receptors?
kolbaska11 [484]

Answer:

filiform papillae

Explanation:

The filiform papillae, also called conical papillae, are sensory receptors distributed on two thirds of the lingual dorsum. They are the most abundant papillae on the surface of the tongue and are not associated with taste reception because they have the smallest number of taste receptors.

These papillae are arranged fairly evenly in rows parallel to the central groove of the tongue, especially in the center and back. These papillae are made up of connective tissue and an epithelium that expresses keratin, a protein present in people's skin, hair and nails.

5 0
3 years ago
how the niche of trees in a temperate rainforest and the Predict niche of squirrels in the same rainforest interact.
maria [59]
Well the niche of a squirrel mostly depends on the niche of a temperate rainforest.The trees need water and sunlight to make a nut.Then the squirrel finds the nut and stores it for the winter
8 0
3 years ago
Nucleotides are the basic unit of which macromolecules ?
otez555 [7]
The correct answer to question is Nucleic Acids, (DNA) AND (RNA). 

hope this helps let me know.
5 0
4 years ago
Read 2 more answers
Other questions:
  • PLEASE HURRY!
    8·2 answers
  • Compare and contrast the characteristics of the ocean and ocean water
    15·2 answers
  • There are three phases in an action potential. they are __________.
    10·1 answer
  • List the ten major biomes in the world
    9·1 answer
  • Text about amoebas pleasee
    13·1 answer
  • This is my question hope you could help someone in the future because I don’t have time to wait :)
    10·1 answer
  • What is the purpose of a conclusion?
    8·1 answer
  • Which class of bio molecule do the molecules in the table belong to?
    5·1 answer
  • I WILL GIVE BRAIEST PLS HELP 5 B LANGUAGE ARTS Module 11 / Proof and Edit 1. What order should you use to list your sources? the
    6·1 answer
  • PLANT CELL labeling
    14·1 answer
Add answer
Login
Not registered? Fast signup
Signup
Login Signup
Ask question!