Fish is considered cooked when it becomes firm and just begins to flake.
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Q1: Overcooking is the most common mistake when
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Q18: Which of the following is a characteristic
Q19: Abalone is an example of a(n):
A)univalve
B)bivalve
C)crustacean
D)cephalopod
Q20: Which of the following is a bivalve?
A)clam
B)oyster
C)abalone
D)A
Q21: Salmon are anadromous fish,living in the sea
Q22: Pan-frying and deep-frying are commonly used methods
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Q30: When poaching whole fish, it is best
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