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Mastery Check

Instructions:

Answer the following questions, then click Check Answers to see how you did on the assignment. You can save and/or print your answers after you check them.

  1. Most seafood is naturally rich in
  2. Which sense do you use in selecting fresh fish?
  3. Which is an indicator of poor quality frozen fish?
  4. How long should you cook fresh fish (per inch of thickness)?
  5. How can you decide how much fish or shellfish to buy?
  6. Which of these shellfish turns pink when it is fully cooked?
  7. Imitation seafood is made primarily with what?
  8. For best flavor, most fresh shellfish should be used
  9. Which of the following fresh shellfish is usually purchased live?
  10. How can you tell when raw shrimp has cooked long enough?
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