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Meat
| Question | Answer |
|---|---|
| Can you classify meat? | Carcass, Poultry, Game, Offal |
| What is carcass? | Pig, cow, sheep |
| What is Poultry? | Domestic birds e.g chicken, turkey, duck, goose |
| What is game? | Wild birds & animals, pheasant, rabbit, deer |
| What is offal? | Edible internal organs e.g kidney, liver, tongue |
| What is the structure of meat? | Made up of meat fibres, connective tissue, fat( visable & invisable) |
| What is meat fibres made up of? | Contains the proteins actin, myosin and globulin |
| What does the connective tissue do ? | Holds meat fibre together in bundles |
| What does connective tissue contain? | contains protein elastin and collagen |
| Where is visible fat found? | Under the skin of animals |
| Where is invisible fat found? | present in the flesh |
| What nutrient does meat lack? | Carbohydrates |
| Cause of toughness in meat? | Age, Activity, Treatment before and after slaughter, incorrect method of cooking |
| Why does age affect toughness? | The older they are the tougher it is as they have more connective tissue |
| Why does activity affect toughness? | Meats from the active parts of the animal e.g leg is tougher because it has more muscle fibres |
| How do you tenderise meat? | Meat tenderisers, mechanical breakdown, marinating and slow moist cooking methods |
| Where should you buy meat from? | From a retailer with a clean and hygienic meat counter. |
| What should you check when buying meat? | The use by date on the packet |
| What quality mark should meat have? | Bord Bia |
| What colour should meat be? | Beef should be dark red |
| When should you buy meat? | At the end of the shopping trip |
| What temperature should you store meat? | 4*C |
| What temperature should you freeze meat? | -25*C |
| What meat should you roast? | Lamb, Chicken etc |
| What should you barbecue ? | Fillet steak, Chicken |
| What should you fry? | Bacon, Sausage, Chicken |
| What should you boil? | Ham, Chicken |
| What should you grill? | Lamb/Pork chops. Bacon, Steaks |
| What should you stew? | Beef |
| What is cross contamination? | Using the same knife/board to chop raw and cooked meat |
| What temperature does protein coagulate at? | 40-50*C |
| What colour does meat change to during cooking? | Brown |
| What vitamins are lost? | Vitamin B |
| How can you process meat? | Freezing, Vacuum packing, Curing, Drying |
| What can you freeze? | Pork, Beef, Lamb , Poultry |
| What can you vacuum pack? | Bacon, Sausages |
| What can you cure? | Bacon, Ham |
| What can you dry? | Beef jerky, meat in packet soup |
| What is processed meat made from? | minced meat, fillers, fat and additives |
| What are some meat processed foods? | Sausages, beef burgers, meat extractives, páté, gelatine |
| What controls meat quality in ireland? | Department of Agriculture |
Created by:
SarahBonner
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