How should shellfish appear when cooked to proper doneness?

• A. Shells should be closed and meat firm
• B. Shells open and meat soft
• C. Shells closed but meat mushy
• D. Shells burst open violently

Answer: (A)

The main idea is recognizing proper doneness in shellfish by safety indicators and texture. When shellfish are cooked to the right point, the shell should stay closed and the meat should be firm. A closed shell signals the animal was alive when cooking, which is a sign of freshness and safety, and a firm texture shows the meat has cooked through without becoming rubbery or mushy.

If the shell opens, it can indicate the shellfish was dead before cooking or has released moisture in a way that isn’t a reliable sign of proper doneness, and mushy meat often points to overcooking or poor handling. Very fragile, mushy, or violently split shells aren’t good indicators of proper cooking either.