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Questions in technology-and-home-economics

[Sagot para sa’yo] What Are the tools in MS powerpoint?​

[Sagot para sa’yo] Which of the following statements is NOT true about a linked object?a. Linked object is stored in the source file.b. Information in the destination file doesn't change if you modify thesource file.c. Information in the destination file is updated whenever the source fileis modified.d. The data in the destination file changes whenever the source file ismodified. ​

[Sagot para sa’yo] 8. What makes the food more tender? A. lemon juice B. salt C. oil D. soy sauce 9. Which of the following describes the main function of an acidic ingredient in a marinade? A. adds nutrition to the dish B. reduces cooking time C. firms the skin for flavor absorption D. softens foods for flavor absorption 10. How can you tell if marinated meat is good? A. the meat should be soft or mushy B. the meat should be slimny, sticky or tacky C. the meat should be firm but tender when you touch it D. the odor may be sour or it may have a vinegary smell

[Sagot para sa’yo] what are the differences of print, broadcast and online media​

[Sagot para sa’yo] why always know the difference of fire extinguisher​

[Sagot para sa’yo] what are the audio - video conferencing guidelines BEFORE I DURING I AFTER​

[Sagot para sa’yo] a fresh fruit platter is stored in the refrigeratorovernight,but it becomes soggy. what strong technique could have prevented this?​

[Sagot para sa’yo] Scenario Analysis.1.A fresh fruit platter is stored in the refrigerator overnight, but it becomes soggyWhat storing technique could have prevented this?2. A cheese-based dip was stored at room temperature for 3 hours before refrigeration. When served, ittastes sourHow did this affect the appetizer's safety, and what technique should have been used?3. A seafood appetizer was improperly stored in a partially sealed container, resulting in a strong odor thenext day,How did improper sealing impact the freshness and safety of the seafood?4. A batch of vegetable sticks is chilled for several hours in an uncovered container When served, they aredried out.How could proper storage have preserved the vegetables' quality?5. A layered salad appetizer was chilled in the refrigerator without covering it properly. When served, thetop layer is wilted, and the flavors seem less vibrant.How did improper storage affect the texture and flavor of the salad? What could have been done to preseits quality and freshness?ACE​

[Sagot para sa’yo] what is the five hazard in school ​

[Sagot para sa’yo] what are the different criteria/basic we need to look at while grading eggs​