Which music technique is common in madrigals

12.     to produce a textured purée, you would use a/an a. food processor. b. wide-mesh sieve. c. immersion blender d. food mill. student a   incorrect which is correct answer?

Natural minor half steps between scale degrees 3 and 4; 7 and 8 harmonic minor half steps between scale degrees 2 and 3; 5 and 6 ascending melodic minor half steps between scale degrees 2 and 3; 5 and 6; 7 and 8 major half steps between scale degrees 2 and 3; 7 and 8

Which of the following is a dance form? a. gigue b. rondo c. scherzo d. all the above