1. 1 cup (c.) butter 1 ½ cup (c.) butter 2. 1 tbsp. flour 2 tbsp. cornstarch 3. 1 cup (c.) eggs (whole) eggs (whole) orange juice 2 cup orange juice 5. 1 cup egg whites 1 ½ cup egg whites 6. Very slow °C. 1 cup (c.) margarine margarine ½ tbsp. comstarch flour 5 medium eggs 15 medium eggs 1 medium orange 3 medium orange medium eggs 12 medium eggs 250 °F Very slow

Phlebotomy Essentials
6th Edition
ISBN:9781451194524
Author:Ruth McCall, Cathee M. Tankersley MT(ASCP)
Publisher:Ruth McCall, Cathee M. Tankersley MT(ASCP)
Chapter1: Phlebotomy: Past And Present And The Healthcare Setting
Section: Chapter Questions
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Answer number 1 to 7 pls. Thanks

II. Analogy: Fill in the blank with the correct answer. Write your answer in piece of paper.
1. 1 cup (c.) butter
1% cup (c.) butter
2. 1 tbsp. flour
2 tbsp. cornstarch
3. 1 cup (c.) eggs (whole)
eggs (whole)
orange juice
2 cup orange juice
5. 1 cup egg whites
1 ½ cup egg whites
6. Very slow
°C
7. Cool
90 °C
1 cup (c.) margarine
margarine
½ tbsp. cornstarch
flour
5 medium eggs
15 medium eggs
1 medium orange
3 medium orange
medium eggs
12 medium eggs
250 °F
Very slow
200 °F
Transcribed Image Text:II. Analogy: Fill in the blank with the correct answer. Write your answer in piece of paper. 1. 1 cup (c.) butter 1% cup (c.) butter 2. 1 tbsp. flour 2 tbsp. cornstarch 3. 1 cup (c.) eggs (whole) eggs (whole) orange juice 2 cup orange juice 5. 1 cup egg whites 1 ½ cup egg whites 6. Very slow °C 7. Cool 90 °C 1 cup (c.) margarine margarine ½ tbsp. cornstarch flour 5 medium eggs 15 medium eggs 1 medium orange 3 medium orange medium eggs 12 medium eggs 250 °F Very slow 200 °F
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