Comedy routines that are mildly amusing in an uncrowded room seem funnier in a densely packed room is an example of social facilitation.
Social facilitation is a social psychological phenomenon that refers to the tendency for people to perform better on simple tasks when they are in the presence of other people.
The phenomenon was first identified by Norman Triplett in 1898, who found that cyclists rode faster when racing in the presence of others.
There are a number of explanations for social facilitation. One theory is that the presence of others serves as a source of motivation, leading people to try harder to succeed. Another explanation is that the presence of others provides a level of distraction that helps people focus on the task at hand.
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If cooking is a CCP for ground beef patties in your seaside grill, then ensuring the temperature reaches<u> 155 degrees F</u> for fifteen seconds would be an appropriate critical limit.
Each CCP identified by grouping menu items into processes must establish significant limits in order to become a formal part of the HACCP program. The FDA Food Code and local health departments establish time and temperature specifications for all types of food served in restaurants. Find out the time and temperature requirements for each CCP for each food type for each menu item your restaurant serves.
Usually, the main limitation is to keep food as far away from the danger zone as possible. The "danger zone" is usually between 42 degrees Fahrenheit and 135 degrees Fahrenheit, but this upper limit depends on what you're cooking. The space between 42 and 135 is called the danger zone because this temperature range is ideal for the growth of bacteria and pathogens. The less time food stays in the danger zone, the less chance of contamination.
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