<p> Comparison of Seafood Analogue to Real Seafood - Worksheet (Source: Principles of Food Preparation - A Laboratory Manual, Freeland-Graves, p. 194.)</p><p>Name Period_Assign#</p><p>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.</p><p>1. Divide both the real seafood and its fabricated product into two parts.</p><p>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.</p><p>Sateed Seafood  1/4 lb. crab or shrimp, shelled</p><p> dash paprika</p><p> 1 1/2 tsp. margarine</p><p> 1/4 tsp. minced parsley</p><p> dash salt</p><p> 1 lemon slice</p><p> a. Heat margarine in a small frying pan over medium-high heat until it sizzles. Do not allow the fat to smoke or bum.</p><p> b. Add shellfish to pan. Cook on one side until lightly browned, approximately 24 minutes.</p><p> c. Turn with spatula only once. Cook 1-2 minutes longer.</p><p> d. Remove from pan and sprinkle lightly with salt and paprika. Garnish with chopped parsley and serve with a lemon slice.</p><p>Seafood Salad  1/4 lb. crab or shrimp, shelled</p><p> 2 artichoke hearts, canned (3 oz.)</p><p> 3 Tbsp. mayonnaise</p><p> 1 Tbsp. yogurt</p><p> 2 tsp. lemon juice, fresh</p><p> 1/4 tsp. dill, dried</p><p> 2 tsp. minced onion</p><p> 1/8 tsp. salt  dash pepper</p><p> 1/4 c. celery, sliced thin</p><p> 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.</p><p> 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.)</p><p> c. Coarsely chop seafood and artichoke hearts.</p><p> d. Combine mayonnaise, yogurt, lemon juice, dill, onion, salt, and pepper in a bowl.</p><p> e. Add celery, seafood, and artichokes to dressing and gently blend together.</p><p>3. Compare the real and fabricated seafoods for appearance, taste, odor, texture, and tenderness.</p><p>4. Compare the price of each type.</p><p>5. Record results in table and answer questions.</p>