Commodities: Animal protein Flashcards
What is meat?
Protein sourced from animals
What is poultry?
Birds that are eaten for protein
What is offal?
Edible organs of animals and birds
What is game?
Meat sources from wild animals
Give examples of poultry
Chicken Turkey Duck Goose Guinea fowl Wood pigeon Phesant Quail Ostrich
What does the RSPCA assured food label mean?
Animals were raised in conditions that met animal welfare standards
What does the red tractor label mean?
No risk of contamination
Responsible farming methods were used
What animals are used for beef?
Cows
How long is beef hung for before being portioned and sold?
10-14 days but 6 weeks is the best
What qualities should you look for in good quality beef?
Firm Fine grained Moist Marbling Cream coloured fat Burgundy colour
What is veal?
Meat comes from male calves, kept in confined conditions and slaughtered when young
What is meat from a sheep less than a year old called?
Lamb
What is meat from a sheep older than a year old called?
Mutton
What animal does pork come from?
Pigs
What is ham?
A specific cut of pork from the thigh which can be cured and smoked
What is bacon?
Pork that has been cured and sometimes smoked
What is gammon?
The cured whole leg of pork
What percentage of the worlds population eat goat as a common meat?
80%
What is the nutrition of rabbit like?
Low in fat
Cholesterol free
High in protein
What is venison?
Meat that comes from deer
How old is a battery chicken when slaughtered?
40 days
How old is a free range chicken when slaughtered?
56 days
How old is an organic chicken when slaughtered?
80 days
Name a range of offal
Liver Liver Heart Kidney Tail Tongue Tripe Sweetbreads
What type of meat has a higher fat content?
Red meat
What minerals are found in meat?
Iron Magnesium Potassium Selenium Zinc
What vitamins are found in meat?
Vitamin A
Vitamin D
B vitamins
How many grams is a portion of meat?
80g
What qualities should you look for in lamb meat?
Firm Dull red Fine texture/grain Hard, brittle, flaky, clear white fat Bones should be pink and porous
What qualities should you look for in pork meat?
Pinkish
White marbling
Firm, brittle, creamy fat
What qualities should look for in ham and bacon?
No smell Slightly damp to touch (moist) Firm, white fat No yellow or green stains Rind should be smooth and elastic
What two factors affect the flavour of meat?
Breed of animal
Diet of animal
What three factors affect the colour of meat?
Type and breed of animal
Diet of animal
Welfare of animal
What two factors affect the texture and taste of meat?
Amount of water and fat
The types of protein in the meat
Why is meat red?
Myoglobin
Haemoglobin
Why do we cook meat?
Kill bacteria and make it safe To make the meat tender and easier to eat To improve the flavour and taste To improve the colour and appearance To extend the shelf life
What chemical and physical changes happen during cooking of meat?
Proteins shrink and moisture is lost Changes in colour e.g. browning Connective tissue softens Fat melts Flavour develops
What does collagen in meat change to during cooking?
Gelatine
At what temperature does meat change colour?
65oC
What is the maillard reaction?
When proteins cook and go brown when heated in the presence of sugar
What cooking methods can be used for meat and poultry?
Boiling Poaching Steaming Stewing Braising Roasting Grilling Barbequing
What are processed meats?
Muscle meat combined with animal fat e.g. chicken nuggets and burgers
What are cured-raw meats?
No heat treatment used
Just cured with either nitrite or salt
E.g. parma ham, prosciutto
What are cured-cooked meats?
Cured with either nitrite or salt
Then cooked
E.g. hams
What are raw-cooked meats?
Muscle meat, fat and non-meat ingredients which are processed raw, shaped then cooked
E.g. frankfurters
What are precooked-cooked meats?
Muscle trimmings, fatty tissues, head meat, animal feet, animal skin, blood, liver and other edible slaughter by-products
Precooked and then cooked again e.g. black pudding, pate
What are raw fermented sausages?
Uncooked meat product mixed with salt, nitrite, sugar and spices put into casing e.g. fermented sausages
What are dried meat products?
Meat products which have been dehydrated e.g. biltong or jerky
What accompaniments are traditionally served with beef?
Yorkshire pudding
Horseradish
Mustard
What accompaniments are traditionally served with chicken?
Chipolata
Bacon roll
Bread sauce
What sauce traditionally accompanies lamb?
Mint sauce
What sauce traditionally accompanies pork?
Apple sauce
What accompaniments are traditionally served with turkey?
Chipolata
Bacon roll
Cranberry
At what temperature do proteins start to coagulate?
60oC
What food poisoning bacteria is linked to poultry?
Salmonella
What food poisoning bacteria is the most common in the UK?
Campylobacter
At what temperature should raw meats be stored?
Below 5oC
Where in the fridge should raw meats be stored?
At the bottom
Where should raw meat be defrosted?
In the fridge
What colour chopping board is used for raw meat?
Red
What colour chopping board is used for cooked meat?
Yellow
Why are fish stocks shrinking?
Too many fish being harvested
Too much rubbish being thrown into the sea
What does the term sustainable mean in relation to fish farming?
Fishing from a managed stock and caught in a way that causes minimal damage
What are the three categories of fish?
Oily
White
Shellfish
What are oily fish?
More than 5% fat
Dark in colour (because of the fat)
Mackerel, herring, tuna, salmon, sardine and trout
What is white fish?
Less than 5% fat
White in colour
Cod, haddock, sole, coley, hake, tilapia, whiting and sea bass
What are the two categories of shellfish?
Molluscs
Crustaceans
What are molluscs?
Small soft bodied animals that live inside a shell
E.g. cockles, winkles, mussels, whelks
What are crustaceans?
Soft bodies, jointed sea animals that have a hard protective shell.
Where should fish be stored?
In the fridge
Below 5oC
How can you tell if fish is fresh?
Eyes should be bright and shiny (not sunken) No slime Should smell of the sea Gills should be red Should be firm to the touch (not mushy)
Should shellfish be open or closed when raw?
Closed
Should shellfish be open or closed when cooked?
Open
How can fish be preserved?
Salting Smoking Pickling Canning Drying Freezing
Does fish have more or less connective tissue than meat?
Less
What does collagen (connective tissue) turn to when cooked?
Gelatine
Why is it good to eat omega 3 (found in fish)?
Reduces cholesterol levels
Reduces risk of heart disease
What are the symptoms of omega 3 deficiency?
Fatigue Poor memory Dry skin Heart problems Mood swings Depression Poor circulation
What minerals are fish a good source of?
Vitamin A
Vitamin D
What minerals are fish a good source of?
Iodine Fluorine Calcium Magnesium Zinc Sodium Potassium Phosphorous
What are the four categories of egg production?
Battery
Barn
Free range
Organic
What stamp do egg shells have on them?
Red lion
What does the lion stamp on eggs mean?
British
Comes from hens that have been vaccinated against salmonella
What part of the egg which keeps the yolk in the middle of the egg?
Chalaze
What is the proper term for the egg white?
Albumen
What macronutrient are eggs and good source of?
Protein
What vitamins are eggs high in?
Vitamin A
Vitamin D
Vitamin E
Vitamin B12
What term describes when protein sets e.g. an egg turning from liquid to solid?
Coagulation
When eggs are whisked what is trapped by the protein?
Air
What term describes brushing beaten egg on pastry and bread to make it shiny and golden brown?
Glazing
What happens to egg white as eggs get older?
The egg white becomes thinner
What is a foam?
Gas trapped in a liquid e.g. meringues
At what temperature does egg white start to coagulate?
60oC
At what temperature does egg yolk start to coagulate?
70oC
What food poisoning bacteria is linked to eggs?
Salmonella
