Final answer:
The statement that moist-heat methods are used primarily to tenderize tough fish is false. Fish is naturally tender and moist-heat methods are used to cook it gently and retain moisture, not to tenderize it.
Step-by-step explanation:
The question pertains to the use of moist-heat methods in fish cookery and whether they are primarily used to tenderize tough fish. The statement given is A. False. Typically, fish is a delicate type of meat that does not require the same tenderizing processes that tougher meats might need.
Moist-heat cooking methods such as poaching, steaming, or braising are often used for fish because they are gentle and can prevent the fish from drying out. In contrast, the use of heat to control microbial growth is evident in various preservation techniques such as pasteurization and refrigeration, which are employed to increase the safety and longevity of food products.