Answer: Extracts
Explanation:I just took test
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In order for perishable food to be safe for consumption, it has to reach a USDA-recommended minimum safe internal temperature. The food also has to be held at the specified temperature for a minimum of 15 seconds to kill the bacteria.
Food
Safe Internal Temperature:
Steak and Roast 145°F
Fish 145°F
Pork 160°F
Ground Beef 160°F
Egg Dishes 160°F
Chicken Breasts 165°F
Whole Poultry 165°F
Casseroles/Mixed Dishes 165°F
The reason for the different food safety temperatures has to do with food density, size and how much it is handled before it is cooked. For example, steak can be cooked to a lower temperature than ground beef because the inner layers of the beef are never touched. Since the outer and inner layers of ground beef are mixed together, a higher temperature is needed to assure that all of the bacteria is dead.
The most likely cause of death in 1900 would be pneumonia/influenza, while the leading cause of death in 2006 was heart disease. ... Heart disease and cancer were two of the most common causes of death in 2006.
By the 4th month is when the baby is able to suck its thumb, yawn, stretch, and make faces.
By the 4th month, or the second trimester of a pregnancy, is when unborns call yawn, stretch, and do all of the listed things above. This is usually the month where you can also identify if the unborn is a male or female, since by month four, they develop their genitals and also organs. <span />
