Fish may be cooked by either dry or moist heat because:
A) Collagen is hydrolyzed to gelatin
B) Fish contains little connective tissue
C) Fish muscles are short and tender
D) Fish protein is stable to heat
E) Muscle fibers flake easily
Correct Answer:
Verified
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Q32: Meat that is cooked while the carcass
Q33: Drip cooking losses are made up of:
A)
Q34: The energy for muscle contraction comes from:
A)
Q35: Frozen fish may be dry, tough, and
Q37: Older hens may best be cooked by:
A)
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A) Nitrate
B)
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