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

earliest

neumes above text

neumes

colored lines

neumes

4-line staff

f, c, or g clef

notes on 5-line staff with clef

mensuration (longas and breves)

time signature (perfect or half circle)

most recent

notes on 5-line staff

modern clefs

modern note values (whole, half, quarter, and so on)

modern time signature

italian words and abbreviations for dynamics and tempo

staccato, slurs, and so on