What I need to know? According to the 2014 Mintel study, consumers increasingly see appetizers
and sides as a preferable meal, with 80% reporting to have ordered appetizers
instead of entrees to make up their own meal. This is partially due to portion
sizes.
This lesson deals with the knowledge skills and attitude required in pre-
paring and presenting appetizers.
At the end of the lesson, you should be able to:
Define the terms appetizer and mise-en-place.
Describe the origin of appetizer.
Explain simple mise-en-place perform at home.
Identify tools and equipment needed in the preparation of appetizers.
DURATION: One (1) Week

gold i'm pretty sure i might be wrong

it has to be understood that the sea water contains a huge amount of sodium and chlorine ions and if they enter the cell of the atlantic cod fish, the cell will shrivel and the fish will die. to avoid such a condition, the fish uses active transport for the purpose of removing the ions against the gradient.

explanation:

the atlantic cod is not a maritime osmoconformer. its native application of salts is less than that of the seawater it lives in. it is continually falling water from the gills to the ocean via osmosis.

countering that, the fish is going to be swallowing seawater. but since its internal collection of salts is lower than seawater, the fish will want to go free of excess salt, and since that's going upon a gradient, then active transport, requiring energy, must be used to pump out the salt. much marine fish use the organs to filter out the salt and these fish discharge very straight urine.

the answer is c a tornado