When preparing seafood:
a. a general rule of thumb is to bake up to 20 minutes per inch of thickness measured at the thickest diameter of the fish.
b. dry heat is the preferred cooking method for shellfish to help retain tenderness and moisture.
c. it is important to remember that cooking too long or at too high of a temperature is the most common mistake.
d. in a microwave, the "well done rule" should not be observed with shellfish because it is a steaming method.
c
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What will be an ideal response?
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