To make a potato salad, a chef cooked some unpeeled potatoes in boiling water at 100°C. Once the potatoes have been cooked through and drained, he sets them aside, uncovered, in a room at 28°C. Two minutes later, he picks up a potato to start peeling, but to his horror, the potato is still 85°C - much too hot to work with. He knows that the potato must at least be within 10°C of his body temperature (37 C) before he could start peeling them safely. At least how many minutes should the chef let the potato cool before he can start to peel? O 11.4 minutes O 9.2 minutes O 17.8 minutes O 14.6 minutes

To make a potato salad, a chef cooked some unpeeled potatoes in boiling water at 100°C. Once the potatoes have been cooked through and drained, he sets them aside, uncovered, in a room at 28°C. Two minutes later, he picks up a potato to start peeling, but to his horror, the potato is still 85°C - much too hot to work with. He knows that the potato must at least be within 10°C of his body temperature (37 C) before he could start peeling them safely. At least how many minutes should the chef let the potato cool before he can start to peel? O 11.4 minutes O 9.2 minutes O 17.8 minutes O 14.6 minutes

Algebra: Structure And Method, Book 1

(REV)00th Edition

ISBN:9780395977224

Author:Richard G. Brown, Mary P. Dolciani, Robert H. Sorgenfrey, William L. Cole

Publisher:Richard G. Brown, Mary P. Dolciani, Robert H. Sorgenfrey, William L. Cole

Chapter12: Quadratic Functions

Section12.6: Solving Problems Involving Quadratic Equations

Problem 1.3E

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