Answer:A
Explanation:
In 1865 President Andrew Johnson implemented a plan of Reconstruction that gave the white South a free hand in regulating the transition from slavery to freedom and offered no role to blacks in the politics of the South. ... The end of the Civil War found the nation without a settled Reconstruction policy.
Answer:
Regional culture
Explanation:
Regional culture refers to the activities that are carried out in the particular geographical areas as a part of their culture which are created and fostered by the region's residents and reflecting ethnic, linguistic, historical and cultural regional identity of the region
Here,
the calling the foot long sandwiches as subs or grinders reflects the regional culture of naming it homogeneously around their region and reflects the different identities of the New England and the other parts of the country.
I believe the answer is: A.<span> Increasing their comfort in expressing their feelings to others
Having other people that held similar problem with them will make the patients believe that they're not alone or would be constantly judged during the therapy.
It also create an environment where each members could support one another in the pursuit of a similar goal.</span>
The following two countries were allied DURING World War II but not AFTER the war:
C) United States, Soviet Union
These two nations (United States and the Soviet Union/Russia) were on opposing sides after World War II, leading to the Cold War between the two.
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.
