| A | B |
|---|
| Refrigerate fish below ____ degrees F | 40 |
| Keep cooked and _____ seafood separate | raw |
| Cook seafood to an internal temperature of _____ degrees F | 145 |
| Properly cooked seafood should be moist and have a _____ color throughout | solid |
| For most people the risk from _____ by eating fish and shellfish is not a health concern. | mercury |
| Seafood is a good source of _____. | protein |
| Seafood is low in _____ fat. | saturated |
| Seafood is the main source of the _____ DHA and EPA | omega-3 fatty acid |
| Teenagers and adults should eat _____ ounces or more of a variety of seafoods a week. | 8 |
| You can reduce your rishk of _____ by eating seafood regularly. | heart disease |
| one serving of Blue Crab is only _____ calories. | 100 |
| Oysters provide _____ % of the RDA of iron. | 45 |
| Salmon provides _____ grams of protein per serving. | 22 |
| Put seafood on _____ or in the refrigerator or freezer soon after buying it. | ice |
| Wash your hands for at least _____seconds with soap and warm water beforeand after handling any raw food. | 20 |
| Thaw frozen seafood gradually by puttin it in the _____ overnight. | refrigerator |
