Answer:
B
Explanation:
as it depends on electronic configuration
In the past, restaurants had four hours, straight through, to cool food to 41°F or lower. Now the FDA recommends cooling food in two stages -- from 135°F to 70°F in two hours then from 70°F to 41°F or lower in an additional four hours for a total cooling time of six hours
Explanation:
the two-stage cooling method<span> is a </span><span>Food Code </span>counselled<span> procedure for cooling food in restaurants and foodservice </span>institutions<span>. </span>within the<span> two-stage cooling </span>methodology<span>, food is</span><span> cooled from 140° F (60° C) to 70° F (21° C) </span>among 2<span> hours and to 41° F (5° C) or lower </span>among<span> four hours. Use of this cooling </span>methodology<span> ensures that food is cooled quickly and safely and has no harmful effects.</span>
Answer:
I think it would be the last answer
Explanation:
The simple equation used to calculate work is force multiplied by distance, thus as this is the case increasing the distance by a certain amount, assuming the force applied to the object is constant, the amount of work you are doing on the box for instance pushing it, is going to be greater
Since you are pushing the box with the same force covering a greater distance with the force.
Answer:56%
Explanation:
In the dewpoint chart when you line it up it ends up at 56%
