16. when shellfish have cooked, their edges
a. crisp
b. curl.
c. burn.
d. soften.


1. read the following excerpt from franklin d. roosevelt's "fireside chat 19":

on the other side of the picture, we must learn also to know that guerilla warfare against the germans in, let us say serbia or norway, us; that a successful russian offensive against the germans us; and that british successes on land or sea in any part of the world strengthen our hands.

remember always that germany and italy, regardless of any formal declaration of war, consider themselves at war with the united states at this moment just as much as they consider themselves at war with britain or russia. and germany puts all the other republics of the americas into the same category of enemies. the people of our sister republics of this hemisphere can be honored by that fact.  

the true goal we seek is far above and beyond the ugly field of battle. when we resort to force, as now we must, we are determined that this force shall be directed toward ultimate good as well as against immediate evil. we americans are not destroyers — we are builders.

analyze the effectiveness of this excerpt. how does it function within the speech as a whole? how does the structure of the excerpt to convey the speech's purpose and key points? support your argument with evidence from the speech. (10 points)

idk= i don't know the answer

When shell fish have cooked their edges curl.

Explanation:  As per the Professional Chef page 535

Raw shrimp: it will turn pink and become firm
Live oysters, clams, and mussels: the shells will open when they are done
Shucked oysters, clams, and mussels: they will become plump and opaque. The edges of the oysters will start to curl
Scallops: they will turn white or opaque and become firm to the touch
Crab and lobster: the shells will turn bright red and the meat will become white or opaque.

Do you know the answer?

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