Answer: Cornell method
Explanation: Striaght from the Egde2020 assignment :)
The least-cost theory is better used to tell more about site locations for manufacturing companies than for service-industry corporations because industrial locations are said to be often selected using the presence of natural resources.
<h3>What is site selection?</h3>
Site selection is known to be the ways that are used in looking at or examining different options and seeing their advantages and disadvantages.
Note that Site selection is one that emanated from the needs assessment that has been made. The presence or availability of natural resources is a factor used by local site-selection.
Learn more about local site-selection from
brainly.com/question/16110376
Answer: I think the answer is verbal and physical cues.
Explanation: Not only do you give cues with your words but also with your body language. (I think this was the answer on the quiz for my gifted and talented class)
You can be more accurate with your strategy when you think first in terms of ... your decisions will be when you're deciding where to spend on advertising. ... instance, each individual platform is geared toward a certain audience. ... When you have a clearly defined audience and deliberately chosen media, ...
Chocolate <span>is made in the form of a liquid, paste, or in a block, or used as a flavoring ingredient in other foods.
</span><span>Harvesting
</span>Fermenting: The pods and pulp are placed into large wooden containers, where the pulp is allowed to ferment for five to seven days. During the process, the beans are turned to help them ferment more evenly. This is the first stage in developing the flavour of the chocolate.
Drying
After fermentation, the next step in the process is to dry the beans. This is usually done by spreading them out into a single layer in the sun. Most beans are transferred into sacks and transported around the world after drying, so in order to prevent mold, it’s important that they’re completely dry at this point.
<span>Roasting
</span>Cracking & Winnowing
The roasted cocoa beans have a thin, papery shell around them which needs to be removed, so at this point in the process, the beans are cracked open and the shell is removed in a process called winnowing. The lighter shells are blown away with fans, leaving behind pieces of pure cocoa bean, known as “nibs”.
Grinding & Conching
The cocoa nibs are ground with stone rollers until they become a paste known as cocoa mass or cocoa liquor. This pure, unrefined form of chocolate contains both cocoa solids (the chocolatey part!) and cocoa butter (the natural fat present in the bean).Cocoa butter can be extracted from the cocoa mass with a hydraulic press. This is useful because most chocolate makers often use extra cocoa butter to give their chocolate a smoother, glossier texture.
And this is how you get yummy chocolate.
Hope this helps!