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Home Q & A Board Humanities Art and Culture Culinary Arts
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nvezos nvezos
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3 years ago
In cooking shellfish, one should avoid

▸ parboiling.

▸ long cooking.

▸ high temperatures.

▸ both B and C.
Textbook 
Introductory Foods

Introductory Foods


Edition: 14th
Authors:
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DEMarcet13DEMarcet13
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3 years ago
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nvezos Author
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3 years ago
Just got PERFECT on my quiz
jakechambo3
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Yesterday
Helped a lot
vanna2014
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2 hours ago
Correct Slight Smile TY
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