to a certain extent. the rovers are meant to be stable in the conditions of cars along with it's gravity levels. these factors can fluctuate depending on the planet. other factors, such as wheel grip along with the inside work (wires and stuff) do not change too much.
Answer:
C) Educational opportunities resulted in a shortage of unskilled labor to fill post-war factory positions.
Explanation:
This is because, the increased educational opportunities after world war led to shortage of unskilled labour to fill post-war factory position.
This in turn led to the collapse of most industries, thereby creating one of the highest unemployment in the history after the war.
they are political china agreed with each country on where the borders would lie
The American resources that were the most important to the Spanish were gold and silver, while for the French it was the furs that they traded. England found great profit in the tobacco trade.
Answer:
European cuisine comprises the cuisines of Europe[1] [2] including the cuisines brought to other countries by European settlers and colonists. Sometimes the term "European", or more specifically "continental" cuisine, is used to refer more strictly to the cuisine of the western parts of mainland Europe.
Grilled steak
Bratkartoffeln
The cuisines of Western countries are diverse, although there are common characteristics that distinguish them from those of other regions.[3] Compared with traditional cooking of East Asia, meat is more prominent and substantial in serving size.[4] Steak and cutlets in particular are common dishes across the West.[dubious – discuss] Western cuisines also emphasize grape wine[dubious – discuss] and sauces as condiments, seasonings, or accompaniments (in part due to the difficulty of seasonings penetrating the often larger pieces of meat used in Western cooking). Many dairy products are utilised in cooking.[5] There are hundreds of varieties of cheese and other fermented milk products. White wheat-flour bread has long been the prestige starch, but historically, most people ate bread, flatcakes, or porridge made from rye, spelt, barley, and oats.[6][7] The better-off also made pasta, dumplings and pastries. The potato has become a major starch plant in the diet of Europeans and their diaspora since the European colonisation of the Americas. Maize is much less common in most European diets than it is in the Americas; however, corn meal (polenta or mămăligă) is a major part of the cuisine of Italy and the Balkans. Although flatbreads (especially with toppings such as pizza or tarte flambée) and rice are eaten in Europe, they are only staple foods in limited areas, particularly in Southern Europe. Salads (cold dishes with uncooked or cooked vegetables, sometimes with a dressing) are an integral part of European cuisine.
Explanation:
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