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.
A skier can benefit from a training program because it could help them become better at skiing.
The activities performed in programs (such as a skiing training program) helps the person taking the course build their body strength and prepare for any upcoming games. Think about football practice. Why do they go to practice all of the time? They are going to prepare and get better at football. The same thing applies to skiing.
Answer:
a.A b
Explanation:
proportional relationship is formed by the above
Answer:
C
Explanation: Two alleles are given to the baby, 1 from the mom and 1 from the dad.
