English, 17.12.2019 23:31 tiiiiffany

1. why do professional chefs rarely place stuffing inside poultry?
o a. poultry is less succulent with stuffing inside.
o b. no flavor is added to stuffing by placing it inside poultry.
o c. dressing is more visually appealing.
o d. stuffing can't reach the right temperature without overcooking the poultry.

Answers: 3

Show answers

Another question on English

English, 22.06.2019 00:20

Read the following sentence from excerpt of the narrative of the live of frederick douglass and define the bolded word: "why master was so careful of her, may be safely let to conjecture." question 10 options: a) prayer or hope b) guesswork or speculation c) relief or ease d) disapproval or disappointment

Answers: 3

Answer

English, 22.06.2019 04:40

Indicative verb mood is used for all of the following except a facts b. requests c. opinions d. questions select the best answer from the choices provided oa ob 0 c

Answers: 3

Answer

English, 22.06.2019 11:00

The dog high-tailed it out of here is an example of personification simile theme idiom

Answers: 1

Answer

English, 22.06.2019 15:10

Read the passage from the "general prologue" to the canterbury tales and answer the question. at table she had been well taught withal, and never from her lips let morsels fall, nor dipped her fingers deep in sauce, but ate with so much care the food upon her plate that never driblet fell upon her breast. in courtesy she had delight and zest. her upper lip was always wiped so clean that in her cup was no iota seen of grease, when she had drunk her draught of wine. what can we infer is chaucer's point in including this description of the prioress? to illustrate her commendable manners. to distinguish her from less courteous pilgrims. to show her discomfort at being outside her convent. to emphasize her lack of religious priority

Answers: 1

Answer

You know the right answer?

1. why do professional chefs rarely place stuffing inside poultry?
o a. poultry is less succu...

Questions