There were Ostrich _________ used as decoration on the hats of the marching band
uniforms.
Fill in the blank(s) with correct word
plumes
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Kristin is attending a training program on structuring problem solving. In one of the training sessions, she is working on applying the skills she is learning to work on a current project in her office. The trainer asked her to play herself and reenact actual situations in which she was involved. Your text describes this as a/an
a. role play. b. demonstration. c. Simulation d. project based learning.
Louis explique comment se passent les fêtes dans sa famille. Lisez le texte puis répondez aux questions avec des phrases complètes.
Dans ma famille, on respecte les traditions culturelles. À Noël, on aime offrir des cadeaux aux enfants et servir du vin aux adultes. Ma mère prépare une bûche de Noël, un gâteau traditionnel au chocolat. On couvre le sapin de décorations. Après le dîner, les enfants ouvrent leurs cadeaux, puis on conduit jusqu’à l’église pour la messe. J’aime passer du temps avec ma sœur et mon frère et tous mes cousins. En janvier, à l'occasion de l’Épiphanie, on partage une galette des rois. Cette fête chrétienne célèbre la visite des rois mages à l'enfant Jésus le 6 janvier. La personne qui découvre la fève dans sa part de galette porte une couronne et devient roi ou reine. 1. Quelles sont les deux fêtes mentionnées par Louis dans cet extrait? 2. Donnez deux exemples de rituels symboliques qui sont respectés pendant ces fêtes. 3. Quels sont les objets symboliques indispensables à ces célébrations? 4. Quels sont les aliments mentionnés qui sont typiques de ces fêtes? 5. Que devient la personne qui découvre la fève dans la galette?
The level of thinking required for the question “What percentage of foodborne illnesses are caused by fungi?” is
The consumption of food containing pathogenic microorganisms—those capable of causing disease—results in food infections. The microorganisms that most commonly 1 cause food infections are bacteria and viruses; however, other tiny organisms and nonliving particles can also contaminate foods. Bacteria are microorganisms that lack a true cell nucleus and reproduce either by division or by forming spores. Many thrive in the intestines of birds and mammals, including poultry, pigs, and cattle, so foodborne infection often results from consuming 2 undercooked or raw meats, foods contaminated with juices from raw meats, or produce, milk, or water contaminated with infected animal feces. Bacteria cause about 39% of all foodborne illnesses. Of the most common bacterial causes of foodborne illness, the bacterium responsible for the most illnesses, hospitalizations, and deaths is Salmonella. Viruses are much smaller than bacteria, and they can’t survive apart from living cells. Just one type, called norovirus, causes nearly all foodborne viral illness in the United States and 58% of all foodborne illness from any known cause; it is responsible for more foodborne illness than all other viruses, bacteria, and parasites combined. Norovirus is so common and contagious that many people refer to it simply as “the stomach flu.” 3 Norovirus illness typically comes on suddenly and results in stomach cramps, vomiting, and diarrhea. In healthy people, the symptoms typically resolve spontaneously in a day or two. Raw foods can harbor norovirus, and it can spread from person to person. Hepatitis A and hepatitis E viruses also commonly contaminate food during harvesting, processing, or preparation. They can cause acute liver damage and even death. Parasites are microorganisms that simultaneously derive benefit from and harm their host. They are responsible for only about 2% of foodborne illnesses. The most common 4 culprits are helminths (multicellular worms such as tapeworms, flukes, and roundworms) and protozoa (single-celled organisms that commonly cause waterborne illnesses). Fungi are plantlike, spore-forming organisms that can grow as either single cells or multicellular colonies. Two types of fungi are yeasts, which are globular, and molds, which are long and thin. Less than 1% of foodborne illnesses are caused by fungi. This is due in part to the fact that very few species of fungi cause serious disease in people with healthy 5 immune systems, and those that do cause disease in humans are not typically foodborne. In addition, unlike bacterial growth, which is invisible and often tasteless, fungal growth typically makes food look and taste so unappealing that we immediately discard it. a. creating. b. knowing and understanding. c. analyzing. d. applying.
Is Brown’s experience in the woods real? If not, what other explanationcan you provide?
What will be an ideal response?