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Home Ec > Chapter 10: Meat > Flashcards

Chapter 10: Meat Flashcards

1
Q

Where does most of the protein in our diet come from?

A

Meat,poultry, eggs, beans and nuts

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2
Q

What healthy eating guideline should you follow in regard to this shelf?

A

Choose low fat options

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3
Q

Give 2 examples of this healthy eating guideline

A

Lean cuts of meat & protein alternatives such as pulse vegetables

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4
Q

What foods from this shelf should you limit?

A

You should limit processed foods such as rashers, sausages and breaded meats

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5
Q

What is meat?

A

It is the flesh and edible internal organs of animals and birds

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6
Q

List the 4 classifications of meat & give 2 examples.

A

Carcass: pig & cow
Poultry: chicken & turkey
Game: pheasant & rabbit
Offal : kidney & liver

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7
Q

What meat is most generally tough meat?

A

Carcass meat

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8
Q

What type of animal (age) and where has the most connective tissue?

A

Tough meat comes from an older animal or from very active parts of the animal eg. Neck or leg

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9
Q

How must tough cuts of meat be cooked?

A

They must be cooked using slow moist cooking methods eg. Braising & stewing

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10
Q

How does tenderising meats work?

A

Tenderising meats work by breaking down the long thick fibres and the connective tissue tissues that hold them together making them more digestible

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11
Q

Does tender meat have less or more connective tissue?

A

Less

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12
Q

Where does tender meat come from?

A

It comes from parts of the animal that is not an active part or from younger animals

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13
Q

Is offal tender or tough?

A

Offal is very tender

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14
Q

How can tender meats be cooked? Give 2 examples

A

Using fast dry methods eg. Frying chicken or barbecuing

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15
Q

How much protein is in carcass meat?

A

20-30%

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16
Q

How much protein is in poultry?

A

20-30%

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17
Q

How much fat is in carcass meat?

A

10-30%

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18
Q

How much fat is in poultry?

A

2-5%

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19
Q

Is their any carbohydrates in carcass or poultry meat?

A

No

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20
Q

What minerals are in carcass meat?

A

Iron, potassium, phosphorus & zinc

21
Q

What minerals are in poultry?

A

Calcium, iron , phosphorus & zinc

22
Q

What vitamin group is in carcass & poultry meat?

A

B group vitamins

23
Q

What vitamin group is in carcass & poultry meat?

A

B group vitamins

24
Q

How much water is in carcass meat?

A

50-60%

25
Q

How much water is in poultry?

A

65-75%

26
Q

What does tenderising meat do?

A

Tenderising meat breaks down long, thick fibres and the connective tissues that holds them together, making them more digestible.

27
Q

Is meat a source of HBV or LBV protein ?

A

HBV protein

28
Q

What influences how much saturated fat is in meat?

A

The type and cut of meat.

29
Q

What does meat lack?

A

Carbohydrates

30
Q

What are meat, offal and game good sources of?

A

Iron.

31
Q

What vitamins are meat a good sources of?

A

A,C,D and K

32
Q

The higher the fat content in meat the lower the …..

A

Water

33
Q

What people is the HBV protein in meat good for?

A

Children, teenagers & pregnant women

34
Q

What people is the HBV protein in meat good for?

A

Children, teenagers & pregnant women

35
Q

Carcass meats are high in saturated fat which diet should avoid this meat?

A

Low-cholesterol diets

36
Q

Meat should be served with what to create a balanced meal?

A

Carbohydrates.

37
Q

Carcass meat, offal and game are all sources of iron, who is it good for?

A

Girls and pregnant women

38
Q

List 3 safe and hygienic practices for buying meat.

A
  • Buy meat with the Bord Bia quality mark
  • check the that the meat has no extra fat & ask the butcher to remove the fat.
  • Buy the meat at the end of the shopping trip, so it can be frozen/ refrigerated immediately
39
Q

List 2 safe and hygienic practices for buying meat.

A
  • Buy pre packaged meats with the latest use-buy-date,
  • Check that the meat is fresh- red meat should be dark red and chicken plump and not dried out or discoloured
40
Q

List 3 safe and hygienic practices for storing meat.

A
  • Pre-frozen meat should be frozen solid
  • Fresh meat should be stored on the bottom shelf of the fridge, to avoid cross- contamination
  • Loose meat needs to used within 2-3 days. Prepackaged meats, check use-by-dates
41
Q

List 1 more safe and hygienic practices for storing meat.

A

-Refrigerate leftover as soon as soon as they are cool and use within two days.

42
Q

List safe and hygienic for preparing meat:

A
  • Defrost frozen meat by taking it out of the freezer the night before. Put in a container and put in the bottom shelf to defrost .
  • If cooking a whole chicken, remove the giblets before cooking.
    -Wash hands and equipment thoroughly used in prep of raw mean to prevent cross-contamination
43
Q

List safe and hygienic for cooking meat:

A
  • Weigh meat, set the oven to the correct temperature, time cooking to ensure that the meat will be cooked properly.
    -Choose a cooking method suited to the cut and type of meat.
44
Q

Give 3 examples of cooking meat and what meat are the best for this method:

A
  • Roasting: roast leg of lamb
  • Fried: Fried rashers
  • Stewing: beef stew
45
Q

List 4 effects of cooking meat:

A
  • Bactria is destroyed, making meat edible
  • collagen changes to gelatine, making it digestible
  • protein coagulates, causing meat to shrink
  • fat melts, which develops flavour.
46
Q

List 3 effects of cooking meat:

A
  • meat changes from red or pink to brown or white
  • some b group vitamins are lost
  • if overcooked meat becomes dry and tough
47
Q

Does fresh meat have a short or long shelf life?

A

Short

48
Q

List the 7 methods of processing meat:

A
  • packing
  • drying
  • canning
  • freezing
  • vacuuming
  • smoking
  • salting

Home Ec (16 decks)

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