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.
Answer: C
You might also like to view...
The recommended foods to control diabetes symptoms should
A) be eaten as small portions. B) be raw foods. C) be high-fiber, low-fat, low-sugar foods. D) provide less than 130 grams of carbohydrates.
The primary social unit of Native Americans is: a. the entire tribe
b. the nuclear family. c. the extended family. d. all Native Americans. e. the reservation.
Training improves the muscles' ability to use which of the following fuel sources?
a. Glucose b. Amino acids c. Fatty acids d. Ketones
What lab value responds to both PEM and iron status?
a. albumin b. prealbumin c. retinol-binding protein d. transferrin