When Preparing Seafood

question 37

Multiple Choice

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.

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