Answer:
an office is an important place for the coordinating function
Explanation:
important of an office
1.it helps to Link the activities of various person and department in and out of the office
2.it also helps to direct them towards the attainment of the organization goals and objectives
I hope this was helpful
<span>If my daughter has not complained about her progress and how she compares to the others in her class, I would agree with the instructor's assessment to keep her in the class. My daughter is young and dance requires many years of practice to master the moves correctly. It makes sense to continue to have her take classes. Unless she communicates that dance is not something she wants to do, keeping her with her friends is the course of action I would take. Some people definitely take longer than others to gain skills like dancing, so she will eventually dance more smoothly or she will determine that dance isn't for her and we'll stop lessons at that point.</span>
Answer:
B
Explanation:
B is the answer that talks about how it affected everyday people in their everyday lives.
The answer in the space provided is spontaneous recovery. It
is referred to be a phenomenon of which an individual has recovered from a
conditioned response when it has been triggered or exposed to the individual
where in his or her fears are expelled once he or she has been recovered.
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.
