11.4: Classroom Preparation Assignment - Shellfish Identification and Fabrication
- Page ID
- 21268
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- Shellfish are _______________________ _______________________ with shells or carapaces.
- Because their cooking times are generally shorter and their taste is more delicate that meat and poultry, special attention must be given to shellfish to
- Name three types of mollusks.
- Name three types of crustaceans.
- __________________ are univalve land animals that share characteristics with their marine cousins.
- Clams, cockles, mussels, and oysters are classified as ________________________________________.
- Names two cephalopods.
- Name four types of crustacean
- List four good ways to determine doneness in fish and shellfish according to the text.
- The section on “Simmering” seems to conflict with Cajun Boiling methodology. How so?