Final answer:
If baked clams are tough, it is usually because they have been overcooked, resulting in a loss of moisture and tougher texture, making the statement B) false.
Step-by-step explanation:
If baked clams are tough, it is generally because they have been overcooked, not undercooked. The proteins in the clams contract and lose moisture when they are cooked too long, resulting in a tougher texture. Thus, the correct answer to the statement is B. False.
As for the hypothesis regarding the number of people becoming ill after eating oysters in a restaurant, a hypothesis is an educated guess that can be tested and is based on observations. An example of a hypothesis in this situation could be that the oysters contained harmful bacteria or toxins that caused the illness.
Another hypothesis might suggest that the oysters were not stored at a correct temperature before being served, leading to the growth of pathogenic microorganisms.