Comparison of Seafood Analogue to Real Seafood - Worksheet

Comparison of Seafood Analogue to Real Seafood - Worksheet (Source: Principles of Food Preparation - A Laboratory Manual, Freeland-Graves, p. 194.)

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Directions: Select a form of seafood and its fabricated analogue. Two suggestions are crab legs and imitation crab, or shrimp and fabricated shrimp. Purchase 1/2 lb. of each and record cost.

1. Divide both the real seafood and its fabricated product into two parts.

2. Prepare one part of the real seafood and one part of the fabricated product according to the following recipes. In other words, prepare both recipes two times.

Sateed Seafood  1/4 lb. crab or shrimp, shelled

 dash paprika

 1 1/2 tsp. margarine

 1/4 tsp. minced parsley

 dash salt

 1 lemon slice

a. Heat margarine in a small frying pan over medium-high heat until it sizzles. Do not allow the fat to smoke or bum.

b. Add shellfish to pan. Cook on one side until lightly browned, approximately 24 minutes.

c. Turn with spatula only once. Cook 1-2 minutes longer.

d. Remove from pan and sprinkle lightly with salt and paprika. Garnish with chopped parsley and serve with a lemon slice.

Seafood Salad  1/4 lb. crab or shrimp, shelled

 2 artichoke hearts, canned (3 oz.)

 3 Tbsp. mayonnaise

 1 Tbsp. yogurt

 2 tsp. lemon juice, fresh

 1/4 tsp. dill, dried

 2 tsp. minced onion

 1/8 tsp. salt  dash pepper

 1/4 c. celery, sliced thin

a. For shelled crab, crab analogue, or shrimp analogue: rinse the shellfish and cook by steaming over plain water. For shrimp or crab in shell: cook by simmering in plain water. Remove shell. If intestinal vein of the shrimp is dark, remove vein with a knife and rinse again. Pat dry with paper towels.

b. Place cooked seafood in a single layer on a metal pan in the freezer to cool for 5-10 minutes. Remove seafood from freezer before ice crystals form. (At home, chill in the refrigerator.)

c. Coarsely chop seafood and artichoke hearts.

d. Combine mayonnaise, yogurt, lemon juice, dill, onion, salt, and pepper in a bowl.

e. Add celery, seafood, and artichokes to dressing and gently blend together.

3. Compare the real and fabricated seafoods for appearance, taste, odor, texture, and tenderness.

4. Compare the price of each type.

5. Record results in table and answer questions.