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Snowcat [4.5K]
3 years ago
6

Helena Is motivated to be the starting goalle for her school's hockey team. She knows that a quicker reaction time will help her

stop more shots. Helena can practice this important skill related to being a better goale by having her teammates: (2 points)
O Form one line and raise their hand prior to shooting the ball
O Form two lines with the shooters deciding which line shoots next
Roll the ball on Helena's signal to different areas of the goal
Stick handle the ball to a cone and shoot from that designated spot
Health
1 answer:
OLga [1]3 years ago
3 0
The answer is the last choice
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Answer:

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2. It is non - wheat.

3. Name Amount Unit

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Carbohydrate, by difference 60 g

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Sugars, total including NLEA 20 g

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5. Recipe for Dark Chocolate Cupcake

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1/2 cup vegetable oil

3 ounces bittersweet chocolate, chopped

1 ounce (1/3 cup) unsweetened cocoa powder

3 1/2 ounces (3/4 cup) ATK <em>Gluten-Free Flour Blend</em>

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon xanthan gum

1/2 teaspoon salt

2 large eggs

1 teaspoon vanilla extract

5 1/4 ounces (3/4 cup) sugar

1/2 cup whole milk

2 cups frosting

1. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Line 12-cup muffin tin with paper or foil liners.

2. Microwave oil, chocolate, and cocoa together in bowl at 50 percent power, stirring occasionally, until melted, about 2 minutes. Whisk mixture until smooth, then set aside to cool slightly. In separate bowl, whisk flour blend, baking powder, baking soda, xanthan gum, and salt together.

3. In large bowl, whisk eggs and vanilla together. Whisk in sugar until well combined. Whisk in cooled chocolate mixture and milk until combined. Whisk in flour blend mixture until batter is thoroughly combined and smooth.

4. Using ice cream scoop or large spoon, portion batter evenly into prepared muffin tin. Bake until toothpick inserted into center of cupcakes comes out clean, 16 to 18 minutes, rotating muffin tin halfway through baking. Let cupcakes cool in muffin tin on wire rack for 10 minutes. Remove cupcakes from tin and let cool completely, about 1 hour. (Unfrosted cupcakes can be stored in airtight container at room temperature for up to 1 day.)

5. Spread or pipe frosting over top of cupcakes and serve.

Explanation:

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