When observers overvalue internal factors and underestimate external factors when explaining other behaviors, they are making a fundamental attribution error.
<h3 /><h3>What is External attribution?</h3>
Situational attribution, also known as external attribution, refers to the idea that a person's actions or circumstances—such as their social or physical environment—are to blame for an occurrence or conduct.
Thus, while attempting to explain the behavior of others, observers have a propensity to overvalue internal factors while undervaluing exterior factors, which is known as the basic attribution fallacy.
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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.
The answer is C.
This obviously didnt help!
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Answer:C. The prophet moses leading the israelites out of egypt
Explanation:I did the quiz
Don't comment saying it is wrong because it worked for me
The nurse should respond by informing the parents that it is very early to start feeding the baby cereal to the infant.
Most infants are ready for cereals only when they are six months old. Till that time the nurse should advise the parents to continue only giving breast milk or formula feeding. There are cases when the infant develops faster than others. In this case, the symptoms to be seen whether the infant is ready are as follows:
Can the infant hold his head upright and steadily?
Can the infant sit down without any support?
Is the infant mouthing his toys?
Is the infant looking and leaning forward to take food in her mouth?
If these symptoms or any of these symptoms are present this shows that the child is ready for solid foods. So start with a single-grain cereal like rice. Mix 1 tablespoon of this with 4 tablespoons of breast milk or formula. This should not be fed by the bottle but with a spoon. After starting a new food for four to five days nothing new should be given to see whether the infant is adapting to the cereal.
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