Match the preparation technique to its description.

Shucking
Scaling
Filleting
Pin boning
a. Opening the oyster shell and removing the flesh.
b. Scraping the back of your knife over the skin from tail to head in the opposite direction to which the scales lie.
c. Separating the flesh from the rib bones from the head to the tail.
d. Using tweezers to remove fine bones sometimes left in the flesh after filleting.