Available choices: (a). Use long strokes to cut through the shell's webbing. The back portion of the kina should be slightly above the surface.; (b). Turn the kina over on its back so that its back is facing away from you. If you don't have sharp, pointy scissors, you can use a vegetable peeler instead.; (c). Press the sharp end of your scissors into the center of the shell until you penetrate it. Keep the kina on ice while you store it in the refrigerator.; (d). The spine of the kina does not have to be completely cut free of the shell. It will fall back down after cooking, and a good way to ensure the kina is not totally burned is to just cut through the shell.;Choose from options above and answer: What most naturally follows?

How to cook kina
Insert a pair of sharp scissors into the center of the kina's shell.
Wear a pair of thick gloves to prevent getting poked by the spines on the kina. Flip the kina over so that the flat side of the urchin is facing up.
Answer:
(c).