Inspection of Shellfish
Paragraphs 2-1 through 2-22.
After completing this lesson, you should be able to:
2-1. Identify internal anatomical features of mollusks.
2-2. Identify internal and external anatomical
features of crustaceans.
2-3. Identify deteriorative and unacceptable
conditions of shellfish.
2-4. Identify inspection procedures for shellfish.
2-5. Determine number of shrimp per pound.
2-6. Compute percentage of shrimp flesh in breaded
After studying the assignment, complete the exercises
of this lesson. These exercises will help you to
achieve the lesson objectives.