Answer:
B. Grilling
Explanation:
Grilling is a cooking method that uses a temperature in excess of 260 °C (500 °F) either from a direct or radiant heat source. It usually involves grill places directly above heat source (mostly flame), so food cooked has a slightly smoky and charred flavor.
In <em>sautéing</em> or sauteing food is cooked in a shallow pan with small amount of oil or fat, so it has no direct contact with flame and hence with no smoky or charred flavor.
Roasting may have smoky or charred flavor only if you roast it directly above the flame.
Baking usually involves heating the food in an oven or in some cases by indirect heat from ashes or hot stones, so baked food too has almost no chance of smoky or charred flavor.
Answer:
Explanation:
Antonio Lucio Vivaldi (4 March 1678–28 July 1741) was an Italian baroque composer, virtuoso violinist, teacher and cleric. Born in Venice, he is recognized as one of the greatest baroque composers, and his influence during his lifetime was widespread across Europe. He is known mainly for composing many instrumental concertos, for the violin and a variety of other instruments, as well as sacred choral works and more than forty operas. His best-known work is a series of violin concertos known as The Four Seasons.
one musical form that came to define the baroque era?
The most dominant type of concerto in the 18th century was the solo concerto, which featured a single instrument in contrast with an ensemble. The most prolific composer of the solo concerto was Antonio Vivaldi, who wrote approximately 350 and established the concerto’s standard three-movement form (two fast outer movements, one middle movement in a slower tempo). While most solo concertos were written for violin, trumpet concertos were also popular.
Answer:
C
Explanation:
I think its c becuase it is the most logical answer
Answer:
ok I think the answer is life of its creator
