A Food That Has Been Held Consistently at a Temperature

question 149

Multiple Choice

A food that has been held consistently at a temperature of 35°F is more likely to be safe to eat than one held at 45°F because the lower temperature _____.

• A)inhibits microbial growth
• B)prevents the growth of harmful bacteria
• C)sterilizes the food
• D)destroys harmful bacteria

Interpret the significance and determinants of terms of trade.

Grasp the relationship between specialization and trade based on comparative advantage.

Understand the concept of autarky and its implications for a country’s consumption and production possibilities.

Identify factors that determine the pattern of international trade.