Shellfish (Inc.Crustaceans & Molluscs)

When purchasing frozen seafood, it is important for the product to be frozen solid because this indicates that it has been properly stored and maintained at the correct temperature. If the seafood is not frozen solid, it may have thawed and refrozen, which can affect its quality and safety. Frozen solid seafood also ensures that the texture and taste of the product are preserved. Therefore, it is crucial to choose frozen seafood that is solid to ensure its freshness and quality.

Oysters can indeed be purchased alive. They are often sold live in seafood markets and restaurants. This is because oysters are typically consumed raw or cooked shortly after they are harvested to ensure their freshness and quality. Therefore, it is common to find live oysters available for purchase.

A court bouillon is an aromatic poaching liquid used in cooking. It is typically made by simmering water with various herbs, vegetables, and spices to infuse flavors into the liquid. This liquid is then used to poach fish, seafood, or vegetables, adding a subtle and delicate flavor to the dish. Court bouillon is commonly used in French cuisine to enhance the taste and texture of poached dishes. It is not related to king crab or a fish-shaped serving platter.

Black mussels are classified as bi-valve because they belong to the class Bivalvia, which includes mollusks that have a two-part hinged shell. Bi-valves have two shells, or valves, that are connected by a hinge and can open and close. This classification distinguishes them from uni-valves, which have a single shell, and gastropods, which have a single coiled shell.

Sea snails are indeed univalves. Univalves are a type of mollusk that have a single, spiral-shaped shell. Sea snails, also known as gastropods, have a single shell that protects their soft body. This shell is usually coiled and can vary in shape and size depending on the species. The shell of a sea snail is formed by the secretion of calcium carbonate and provides protection from predators and the environment. Therefore, the statement "Sea snails are univalves" is true.

Storing raw and cooked shellfish together is not a good practice. Raw shellfish can contain harmful bacteria, such as Vibrio or Salmonella, which can cause foodborne illnesses if not cooked properly. Storing them together increases the risk of cross-contamination, where the bacteria from the raw shellfish can contaminate the cooked ones. To ensure food safety, it is recommended to store raw and cooked shellfish separately to prevent the spread of bacteria and reduce the risk of foodborne illnesses.

A brochette is a dish that consists of skewered shellfish. It typically involves threading pieces of shellfish, such as shrimp or scallops, onto a skewer and grilling or broiling them. The term "brochette" is often used to describe any type of food that is cooked on a skewer, but in this context, it specifically refers to shellfish. Shellfish soup and deveined prawns are not accurate descriptions of a brochette.

Bouillabaisse is a traditional French fish stew that originated in the port city of Marseille. It is typically served with garlic croutons and rouille, a spicy garlic mayonnaise. The combination of the crunchy croutons and flavorful rouille adds texture and depth to the rich and aromatic broth of the Bouillabaisse. Therefore, the correct garnish for Bouillabaisse is indeed garlic croutons and rouille.

Yabbies can be found in Australian rivers because they are a species of freshwater crayfish that are native to Australia. They are commonly found in rivers, streams, and dams throughout the country. Yabbies are an important part of the Australian ecosystem and are also popular for fishing and aquaculture purposes.

The statement "Squid is a gastropod" is true. Squid is indeed a gastropod, which is a class of mollusks that includes snails and slugs. Gastropods are characterized by their coiled shells, but squid do not have shells. However, they still belong to the gastropod class due to their similar anatomical features and evolutionary history. Squid have a soft body, a distinct head, and a muscular foot used for movement, which are all common traits of gastropods.

Mussels do not require long, slow cooking. In fact, they cook very quickly and should only be cooked until they open up, which usually takes just a few minutes. Overcooking mussels can result in a rubbery texture and loss of flavor. Therefore, the correct answer is false.

Coquilles St. Jacques is a classic French dish that is prepared using scallops. The dish consists of scallops that are cooked in a creamy white wine sauce and then served in their shells. The scallops are the main ingredient and give the dish its distinct flavor and texture. Mussels and oysters are not typically used in the preparation of Coquilles St. Jacques.

Australian crayfish are indeed a saltwater crustacean. Crayfish, also known as spiny lobsters, are found in various parts of the world, including Australia. They inhabit saltwater environments such as coral reefs and rocky shores. These crustaceans have a hard exoskeleton and multiple pairs of legs, making them well-adapted for life in the ocean. Therefore, the statement "Australian crayfish are a saltwater crustacean" is true.

Frozen shellfish should be held at temperatures between -18 to -24 degrees Celsius to maintain their quality and safety. These temperatures are ideal for preventing the growth of bacteria and other microorganisms that can cause spoilage and foodborne illnesses. Holding shellfish at these temperatures ensures that they remain frozen and preserves their texture, flavor, and nutritional value.

Squid ink does indeed have culinary uses. It is commonly used in cooking to add a unique flavor and color to dishes. It is often used in pasta dishes, risottos, and seafood recipes. The ink adds a rich, briny taste to the food and also gives it a striking black color. Some chefs also use squid ink to make sauces and dressings. Overall, squid ink is a popular ingredient in many culinary creations.

Defrosting prawns in warm water is not considered good practice because it can promote bacterial growth. The warm water provides an ideal environment for bacteria to multiply rapidly, increasing the risk of foodborne illnesses. It is recommended to defrost prawns in the refrigerator or under cold running water to ensure safe consumption.

If prawns are served 'A L'Anglaise', they are breadcrumbed.

Oysters Kilpatrick are cooked by grilling them. Grilling involves cooking food directly over an open flame or heat source, typically on a grill or barbecue. This method of cooking gives the oysters a smoky flavor and a slightly charred exterior, while keeping the inside tender and juicy. Grilled oysters Kilpatrick are often topped with a mixture of bacon, Worcestershire sauce, and other seasonings, adding a savory and delicious taste to the dish.

If a lobster is served "Thermador," it would be in a cheese-based sauce. Thermador is a cooking style that typically involves a creamy sauce made with cheese, butter, and various seasonings. This sauce is often used in dishes like lobster Thermidor, where the lobster is cooked in the sauce and then served with a rich and flavorful cheese-based coating.

The statement "Tomallay is lobster roe" is true. Tomallay is a type of Peruvian caviar, and it is indeed made from the roe (eggs) of the lobster.

Bouillabaisse is a traditional French fish stew that originated in the port city of Marseille. It is made with a variety of fish and shellfish, such as sea bass, mussels, and shrimp, cooked in a flavorful broth made from fish stock, tomatoes, onions, garlic, and herbs. The dish is known for its rich and aromatic flavors, and it is typically served with crusty bread and a rouille sauce. Matelote is a type of fish stew made with red wine, and bisque is a smooth and creamy soup made from crustaceans.

Debearding is the process of removing the digestive tract of a prawn, which is a black vein running along its back. While it is recommended to remove the digestive tract for aesthetic reasons, it is not necessary for safety or taste. Therefore, prawns do not need to be debearded before serving, making the answer false.

The statement suggests that when cleaning a crab, the 'Dead Man's Fingers' can be pounded into a sauce. However, this statement is false. 'Dead Man's Fingers' is a term used to describe a type of fungus that grows on decaying wood, and it has no relevance to cleaning a crab or being used in a sauce. Therefore, the correct answer is false.

A fleuron is a type of pastry that is crescent-shaped. It is commonly used in French cuisine and is made by folding layers of puff pastry into a half-moon shape. The pastry is typically light, flaky, and buttery, and can be filled with various sweet or savory fillings. Fleurons are often served as appetizers or as a side dish with soups or salads.

The given statement is false. A Spiny Lobster is not a mollusc. Spiny lobsters are crustaceans, not molluscs. Molluscs include animals like snails, clams, and octopuses, while crustaceans include animals like lobsters, crabs, and shrimp.

Pipis are a variety of clam.

Cuttlefish belong to the Mollusc family because they are marine animals that have a soft body and a unique internal shell called a cuttlebone. They are closely related to other molluscs like squids and octopuses. Cuttlefish have a distinct ability to change their skin color and texture, which helps them camouflage and communicate with other individuals. They are also known for their sophisticated hunting techniques and complex behaviors, making them fascinating creatures within the mollusc family.

Abalone are not crustaceans. They are a type of marine snail, specifically a gastropod mollusk. While crustaceans, such as crabs and lobsters, belong to the arthropod family, abalone do not. They have a different anatomical structure and belong to a separate classification within the animal kingdom. Therefore, the statement that abalone are crustaceans is false.

Freshwater crustaceans available in Australia are Marron. Marron is a type of freshwater crayfish that is native to Western Australia. It is highly sought after for its delicious meat and is often considered a delicacy. Marron can be found in rivers, lakes, and dams throughout Western Australia, where they are farmed commercially as well as caught recreationally. They are known for their large size, with some individuals reaching up to 2 kilograms in weight. Marron are popular among seafood lovers in Australia and are often enjoyed grilled, steamed, or in various seafood dishes.

Shellfish are best stored in a refrigerated temperature of 5 degrees C.