Share Meat JC HE
Save to Folder
Draw the structure of meat
include; fibres, connective tissue, fat
List two guidelines for storage of meat.
store on the bottom shelf, check use-by dates, store in fridge and use within 2/3 days
List the four classes of meat
offal, carcass, poultry, game
Describe the structure of tough meat.
Longer fibres, more connective tissue
Give 2 examples of red/carcass meat
cow- beef, pig - pork, bacon, sheep- lamb, mutton
Give two examples of offal
Kidney, Liver
Give three examples of cuts of beef
Chuck, rib, short loin, sirloin,round, foreshank, short plate, brisket, flank
List three ways of tenderising meat
Hanging, beating with a mallet, using enzymatic tendersisers (papain), slow and moist cooking methods, marinating, chopping or mincing
What is meat?
The flesh and edible internal organs of animals and birds
What type of protein is present in meat?
High biological value protein
List 2 guidelines to follow when preparing meat
Defrost fully before use, Avoid cross contamination - use of choping boards and equipment.
LIst four methods of cooking meat
braising, stewing, boiling, frying, BBQ, grilling, roasting
Give one cut of meat that is suitable for grilling
E.g, Bacon rashers
Give three points on the dietetic value of meat
.
Name a mineral found in found in meat
Iron
What nutrient is meat lacking?
Carbohydrates
