Culinary Arts 5
Cooking Methods for Fish and Shellfish
Section 2.2

1. The final resting temperature for seafoods should be about °F.
2. required for deep frying may completely overpower the flavor of the fish.
3. Oil should be after each meal.
4. Foods served very hot, directly from the frying kettle, taste less .

1. 130 F

2. Neutral flavored oil

3. im sorry but i dont know

4. Im not sure on this one either but it says the foods flavor masked by the danger alarm ringing in your senses from the heat.

Explanation:

Explanation:

1. 130

2. Oil

3. Changed/ bad tasting food

4. Oily

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