Meat JC HE | Baamboozle - Baamboozle | The Most Fun Classroom Games!

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Draw the structure of meat

include; fibres, connective tissue, fat

What type of protein is present in meat?

High biological value protein

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 4 methods of processing meat

Freezing, vacuum packing, drying, canning, smoking, salting

List three ways of tenderising meat

Hanging, beating with a mallet, using enzymatic tendersisers (papain), slow and moist cooking methods, marinating, chopping or mincing

Give one cut of meat that is suitable for grilling

E.g, Bacon rashers

What is meat?

The flesh and edible internal organs of animals and birds

List 2 guidelines to follow when preparing meat

Defrost fully before use, Avoid cross contamination - use of choping boards and equipment.

List 3 examples of meat products

sausages, beef mince, chicken nuggets

Name a mineral found in found in meat

Iron

List the four classes of meat

offal, carcass, poultry, game

LIst four methods of cooking meat

braising, stewing, boiling, frying, BBQ, grilling, roasting

Give 2 examples of red/carcass meat

cow- beef, pig - pork, bacon, sheep- lamb, mutton

Give three examples of cuts of beef

Chuck, rib, short loin, sirloin,round, foreshank, short plate, brisket, flank

Give three points on the dietetic value of meat

.

Give two examples of offal

Kidney, Liver

What nutrient is meat lacking?

Carbohydrates

Outline 2 effects of cooking on meat

PRotein coagulates, bacteria destroyed, collagen converts to gelatin (more digestible), Fat melts (flavour develops), colour change from pink to brown/ white.

Describe the structure of tough meat.

Longer fibres, more connective tissue

Give 2 guidelines to follow when buying meat

Bord bia quality mark, visually check, check use by dates, buy at the end of trip