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Olin [163]
3 years ago
10

The FitnessGram™ Pacer Test is a multistage aerobic capacity test that progressively gets more difficult as it continues. The 20

meter pacer test will begin in 30 seconds. Line up at the start. The running speed starts slowly, but gets faster each minute after you hear this signal. [beep] A single lap should be completed each time you hear this sound. [ding] Remember to run in a straight line, and run as long as possible. The second time you fail to complete a lap before the sound, your test is over. The test will begin on the word start. On your mark, get ready, start.
Health
2 answers:
kap26 [50]3 years ago
3 0

thakl you sir

i love your chicken soup

Arada [10]3 years ago
3 0
This sent me into cardiac arrest
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1. List the most common food-borne illnesses and how to prevent them using the four simple steps to food safety.
nasty-shy [4]

. This can be done by:Segregating raw meat, fish and poultry on one side of the shopping cart.Placing raw meat, fish and poultry in separate plastic bags (e.g. one bag for chicken, one bag for fish, etc.).Designate reusable bags for grocery shopping only. Reusable bags for raw meat, fish, or poultry should never be used for ready-to-eat products.Frequently wash bags. Cloth bags should be washed in a washing machine and machine dried or air-dried. Plastic-lined bags should be scrubbed using hot water and soap and air-dried.Separate raw meat, fish and poultry in disposable plastic bags before putting them in a reusable bagCheck that both cloth and plastic-lined reusable bags are completely dry before storing them.Prevent cross contamination when storing food in the refrigerator.In the refrigerator, store raw meats, fish, and poultry below ready-to-eat and cooked foods.When thawing frozen raw meat, fish and poultry, put the food in a plastic bag or on a plate on the lowest shelf to prevent juices from dripping onto other foods.After thawing in the refrigerator, food should remain safe and of good quality for a few days before cooking. Food thawed properly in the refrigerator can be refrozen without cooking, although quality may be impacted. Other methods for thawing are explained below (see Chill).Prevent cross contamination when handling, preparing, and serving food.Thoroughly wash your hands before and after handling different food items, after using the bathroom, and anytime they can become contaminate.Use separate cutting boards for meat and produce. Alternatively, prepare produce first, then meat.Wash and rinse cutting board, knives, and preparation area after cutting raw meat, fish or poultry. These items can be sanitized after cleaning.Use a clean serving plate to serve cooked meat. Do not use the plate that held the raw meat, unless it is washed.Throw away any sauce or dip that has been used to marinade raw meat, fish, or poultry. Do not use this extra sauce as a dip for cooked food unless it is boiled first.COOK food thoroughly and use a thermometer to verify the proper temperature was reached.Cook foods to the safe minimum internal cooking temperature, as indicated in the table below.To determine that the proper temperature was reached, place a food thermometer in the thickest part of the food and allow the thermometer to equilibrate.Make sure it’s not touching bone, fat, or gristle.For whole poultry, insert the thermometer into the innermost part of the thigh and wing and the thickest part of the breast.For combination dishes, place the thermometer in the center or thickest portion of the food. Egg dishes and dishes containing ground meat or poultry should be checked in several places.Clean your food thermometer with hot, soapy water before and after each use!For information on safe cooking temperatures for different foods, please refer to the following chart from USDACHILL foods promptly. Cold temperatures slow the growth of harmful bacteria. Cold air must circulate to help keep food safe, so do not over fill the refrigerator. Maintain the refrigerator temperature at 41°F or below. Place an appliance thermometer in the rear portion of the refrigerator, and monitor regularly. Maintain the freezer temperature at 0°F or below.Refrigerate and/or freeze meat, poultry, eggs and other perishables as soon as possible after purchasing.Consider using a cooler with ice or gel packs to transport perishable food.Perishable foods, such as cut fresh fruits or vegetables and cooked food should not sit at room temperature more than two hours before putting them in the refrigerator or freezer (one hour when the temperature is above 90°F).There are three safe ways to thaw food: in the refrigerator (see Separate), in cold water, and in the microwave. Food thawed in cold water or in the microwave should be cooked immediately.Submerging the food in cold water. It is important to place the food in a bag that will prevent the water from entering. Check the water every 30 minutes to make sure it is cold. Cook food prior to refreezing.Microwave thawing. Cook food immediately once thawed because some areas of the food may become warm and begin to cook during the thawing process. Cook food prior to refreezing.Cool leftovers quickly by dividing large amounts into shallow containers for quicker cooling in the refrigerator.

For more information on these topics, please feel free to visit any of the following resources:

<span>CDC’s Food Safety websiteFoodsafety.govFightbac.orgUSDA’s Food Safety Fact SheetsUSDA’s Get Answers about Food Safety websiteUSDA’s Safe Food Cooking Temperature ChartFDA Food Safety Resources for Consumers</span>
7 0
3 years ago
Read 2 more answers
Which of the following was most likely not present in creating the amino acids of early Earth's waters of the past
RSB [31]

Answer:

The answer is sulfur

Explanation:

I took the test today and got stumped on this, but it was sulfur

5 0
3 years ago
Rural areas have ___ of development.
Katyanochek1 [597]
D is the right answer
5 0
3 years ago
Taste buds encourage a desire for a variety of flavors, which also stimulates our appetite for foods that offer different nutrie
seraphim [82]

Answer:

True

Explanation:

The taste buds are taste receptors that are found on the upper part of the tongue. They are sensory organs, that encourage a desire for a variety of flavors, responsible for experiencing tastes that are sweet, bitter, salty and sour. They are also called gastatory cells

4 0
3 years ago
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Once patients have been decontaminated and brought to the staging area, how should you continue care?
Vika [28.1K]

Begin as if they have not received any treatment.

Patients should put on clean clothing after being decontaminated; Tyvek disposables or scrubs work well. Following completion of decontamination, patients should receive a standardized wristband and go to the cold zone staging area for screening and medical care.

Verifying that a victim had a comprehensive decontamination process gives the best guarantee that they are clear of contamination. While the majority of ambulatory patients will be able to navigate the ambulatory decontamination lines on their own, some may require help.

If feasible, separate decontamination lines for men and women should be set up. When only two lines are feasible, save the second line for nonambulatory patients, such as those who need assistance or supervision.

Nonambulatory patients include persons who use wheelchairs, walkers, stretchers, or other devices.

Here is another question with an answer similar to this about decontamination process: brainly.com/question/14318265

#SPJ4

5 0
2 years ago
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