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List 4 methods of processing meat
Freezing, vacuum packing, drying, canning, smoking, salting
Give 2 guidelines to follow when buying meat
Bord bia quality mark, visually check, check use by dates, buy at the end of trip
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.
List 3 examples of meat products
sausages, beef mince, chicken nuggets
What nutrient is meat lacking?
Carbohydrates
Name a mineral found in found in meat
Iron
Give three points on the dietetic value of meat
.
Give one cut of meat that is suitable for grilling
E.g, Bacon rashers
LIst four methods of cooking meat
braising, stewing, boiling, frying, BBQ, grilling, roasting
List 2 guidelines to follow when preparing meat
Defrost fully before use, Avoid cross contamination - use of choping boards and equipment.
What type of protein is present in meat?
High biological value protein
What is meat?
The flesh and edible internal organs of animals and birds
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 three examples of cuts of beef
Chuck, rib, short loin, sirloin,round, foreshank, short plate, brisket, flank
Give two examples of offal
Kidney, Liver
Give 2 examples of red/carcass meat
cow- beef, pig - pork, bacon, sheep- lamb, mutton
Describe the structure of tough meat.
Longer fibres, more connective tissue
List the four classes of meat
offal, carcass, poultry, game
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
Draw the structure of meat
include; fibres, connective tissue, fat
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