Directions: Underline The Correct Answer Inside The Parenthesis Relating To Proper Handling Of Seafo

Directions: Underline the correct answer inside the parenthesis relating to proper handling of seafood, 6. Clams, Mussels, scallops and mollusks are considered as (shellfish, finfish) 7. Shellfish is classified into three major groups they are univalves, bivalves and (cephalopods, trivalve) 8. Fresh fish scales must be (shiny, red) 9. Slowest but safest method you can use when thawing fish. (Thawing in the refrigerator, thawing in the microwave oven) - (12 10. Thawing raw fish allow hrs. depending on the size. (18-36 hrs, 2-4 hrs.) 11. The maximum shelf-life of some fish is days, 10 days) 12. They have hard outer shell and a joint skeleton (crustaceans, cephalopods) 13. These seafood must be packed in moist seaweed or moist heavy paper and kept in a cool dry place. ( lobster, squid) 14. These seafood are example of cephalopod. ( octopus, crabs) 15. Frozen fish and shellfish can be cooked without thawing. (True, False)

 

Answer:

6. shellfish

7. cephalopods

8. shiny

9. thawing in the refrigerator

10. 2-4 hrs

11. 12 days

12. cephalopods

13. lobster

14. octopus

15. true

Explanation:

hope it helps