Title: Identify types of shellfish and their utilizations.
Course: Culinary Arts I (16052-I) > Section: Applying Food-Preparation Techniques

Identification should include

- listing types of shellfish
- listing standard weights of each type
- describing common utilizations and cooking methods for each type
- explaining shellfish tags, including how they are used to manage food safety.

Process/Skill Questions:

Thinking

- Why is it important to ensure all fresh shellfish are alive?
- What factors determine the best cooking methods for shellfish?
- How should shellfish be thawed?
- How do cooking methods affect the nutritional value of shellfish?
- What are the safe minimal internal temperatures for various types of shellfish?

Communication

- How can the importance of the proper care and handling of shellfish be communicated to employees?
- How can shellfish be prepared according to a customer's preference?

Leadership

- Why must shellfish be handled in a completely sanitary manner?

Management

- What are the risks and legal complications of serving undercooked shellfish?