Considering the cut of meats how would you choose the preparation method?

9. Considering the cut of meats how would you choose the preparation method? 10. Why is the cooking time needed for finfish or shellfish shorter than that of meats and poultry? 11. Explain the chemistry of adding citrus juice. wine or tomatoes to fish recipes? 12. Best storage method? 13. Last week, you deboned several pieces of chicken for a recipe you were preparing. What would you do with the left over bones and why? 14. Is there one or some interesting nutritional aspects of meat] poultry] fish that was/were overlooked? If so explain and back your claim with reference(s) Show less