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Food Preparation and Nutrition > Commodities: Animal protein > Flashcards

Commodities: Animal protein Flashcards

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1
Q

What is meat?

A

Protein sourced from animals

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2
Q

What is poultry?

A

Birds that are eaten for protein

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3
Q

What is offal?

A

Edible organs of animals and birds

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4
Q

What is game?

A

Meat sources from wild animals

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5
Q

Give examples of poultry

A 
Chicken 
Turkey
Duck
Goose
Guinea fowl
Wood pigeon
Phesant
Quail
Ostrich
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6
Q

What does the RSPCA assured food label mean?

A

Animals were raised in conditions that met animal welfare standards

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7
Q

What does the red tractor label mean?

A

No risk of contamination

Responsible farming methods were used

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8
Q

What animals are used for beef?

A

Cows

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9
Q

How long is beef hung for before being portioned and sold?

A

10-14 days but 6 weeks is the best

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10
Q

What qualities should you look for in good quality beef?

A 
Firm
Fine grained
Moist
Marbling
Cream coloured fat
Burgundy colour
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11
Q

What is veal?

A

Meat comes from male calves, kept in confined conditions and slaughtered when young

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12
Q

What is meat from a sheep less than a year old called?

A

Lamb

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13
Q

What is meat from a sheep older than a year old called?

A

Mutton

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14
Q

What animal does pork come from?

A

Pigs

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15
Q

What is ham?

A

A specific cut of pork from the thigh which can be cured and smoked

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16
Q

What is bacon?

A

Pork that has been cured and sometimes smoked

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17
Q

What is gammon?

A

The cured whole leg of pork

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18
Q

What percentage of the worlds population eat goat as a common meat?

A

80%

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19
Q

What is the nutrition of rabbit like?

A

Low in fat
Cholesterol free
High in protein

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20
Q

What is venison?

A

Meat that comes from deer

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21
Q

How old is a battery chicken when slaughtered?

A

40 days

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22
Q

How old is a free range chicken when slaughtered?

A

56 days

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23
Q

How old is an organic chicken when slaughtered?

A

80 days

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24
Q

Name a range of offal

A 
Liver
Liver
Heart
Kidney
Tail
Tongue
Tripe
Sweetbreads
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25
Q

What type of meat has a higher fat content?

A

Red meat

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26
Q

What minerals are found in meat?

A 
Iron
Magnesium
Potassium
Selenium
Zinc
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27
Q

What vitamins are found in meat?

A

Vitamin A
Vitamin D
B vitamins

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28
Q

How many grams is a portion of meat?

A

80g

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29
Q

What qualities should you look for in lamb meat?

A 
Firm
Dull red
Fine texture/grain
Hard, brittle, flaky, clear white fat
Bones should be pink and porous
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30
Q

What qualities should you look for in pork meat?

A

Pinkish
White marbling
Firm, brittle, creamy fat

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31
Q

What qualities should look for in ham and bacon?

A 
No smell
Slightly damp to touch (moist)
Firm, white fat
No yellow or green stains
Rind should be smooth and elastic
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32
Q

What two factors affect the flavour of meat?

A

Breed of animal

Diet of animal

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33
Q

What three factors affect the colour of meat?

A

Type and breed of animal
Diet of animal
Welfare of animal

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34
Q

What two factors affect the texture and taste of meat?

A

Amount of water and fat

The types of protein in the meat

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35
Q

Why is meat red?

A

Myoglobin

Haemoglobin

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36
Q

Why do we cook meat?

A 
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
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37
Q

What chemical and physical changes happen during cooking of meat?

A 
Proteins shrink and moisture is lost
Changes in colour e.g. browning
Connective tissue softens
Fat melts
Flavour develops
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38
Q

What does collagen in meat change to during cooking?

A

Gelatine

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39
Q

At what temperature does meat change colour?

A

65oC

40
Q

What is the maillard reaction?

A

When proteins cook and go brown when heated in the presence of sugar

41
Q

What cooking methods can be used for meat and poultry?

A 
Boiling
Poaching
Steaming
Stewing
Braising
Roasting
Grilling
Barbequing
42
Q

What are processed meats?

A

Muscle meat combined with animal fat e.g. chicken nuggets and burgers

43
Q

What are cured-raw meats?

A

No heat treatment used
Just cured with either nitrite or salt
E.g. parma ham, prosciutto

44
Q

What are cured-cooked meats?

A

Cured with either nitrite or salt
Then cooked
E.g. hams

45
Q

What are raw-cooked meats?

A

Muscle meat, fat and non-meat ingredients which are processed raw, shaped then cooked
E.g. frankfurters

46
Q

What are precooked-cooked meats?

A

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

47
Q

What are raw fermented sausages?

A

Uncooked meat product mixed with salt, nitrite, sugar and spices put into casing e.g. fermented sausages

48
Q

What are dried meat products?

A

Meat products which have been dehydrated e.g. biltong or jerky

49
Q

What accompaniments are traditionally served with beef?

A

Yorkshire pudding
Horseradish
Mustard

50
Q

What accompaniments are traditionally served with chicken?

A

Chipolata
Bacon roll
Bread sauce

51
Q

What sauce traditionally accompanies lamb?

A

Mint sauce

52
Q

What sauce traditionally accompanies pork?

A

Apple sauce

53
Q

What accompaniments are traditionally served with turkey?

A

Chipolata
Bacon roll
Cranberry

54
Q

At what temperature do proteins start to coagulate?

A

60oC

55
Q

What food poisoning bacteria is linked to poultry?

A

Salmonella

56
Q

What food poisoning bacteria is the most common in the UK?

A

Campylobacter

57
Q

At what temperature should raw meats be stored?

A

Below 5oC

58
Q

Where in the fridge should raw meats be stored?

A

At the bottom

59
Q

Where should raw meat be defrosted?

A

In the fridge

60
Q

What colour chopping board is used for raw meat?

A

Red

61
Q

What colour chopping board is used for cooked meat?

A

Yellow

62
Q

Why are fish stocks shrinking?

A

Too many fish being harvested

Too much rubbish being thrown into the sea

63
Q

What does the term sustainable mean in relation to fish farming?

A

Fishing from a managed stock and caught in a way that causes minimal damage

64
Q

What are the three categories of fish?

A

Oily
White
Shellfish

65
Q

What are oily fish?

A

More than 5% fat
Dark in colour (because of the fat)
Mackerel, herring, tuna, salmon, sardine and trout

66
Q

What is white fish?

A

Less than 5% fat
White in colour
Cod, haddock, sole, coley, hake, tilapia, whiting and sea bass

67
Q

What are the two categories of shellfish?

A

Molluscs

Crustaceans

68
Q

What are molluscs?

A

Small soft bodied animals that live inside a shell

E.g. cockles, winkles, mussels, whelks

69
Q

What are crustaceans?

A

Soft bodies, jointed sea animals that have a hard protective shell.

70
Q

Where should fish be stored?

A

In the fridge

Below 5oC

71
Q

How can you tell if fish is fresh?

A 
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)
72
Q

Should shellfish be open or closed when raw?

A

Closed

73
Q

Should shellfish be open or closed when cooked?

A

Open

74
Q

How can fish be preserved?

A 
Salting
Smoking
Pickling
Canning
Drying
Freezing
75
Q

Does fish have more or less connective tissue than meat?

A

Less

76
Q

What does collagen (connective tissue) turn to when cooked?

A

Gelatine

77
Q

Why is it good to eat omega 3 (found in fish)?

A

Reduces cholesterol levels

Reduces risk of heart disease

78
Q

What are the symptoms of omega 3 deficiency?

A 
Fatigue
Poor memory
Dry skin
Heart problems
Mood swings
Depression
Poor circulation
79
Q

What minerals are fish a good source of?

A

Vitamin A

Vitamin D

80
Q

What minerals are fish a good source of?

A 
Iodine
Fluorine
Calcium
Magnesium
Zinc
Sodium
Potassium
Phosphorous
81
Q

What are the four categories of egg production?

A

Battery
Barn
Free range
Organic

82
Q

What stamp do egg shells have on them?

A

Red lion

83
Q

What does the lion stamp on eggs mean?

A

British

Comes from hens that have been vaccinated against salmonella

84
Q

What part of the egg which keeps the yolk in the middle of the egg?

A

Chalaze

85
Q

What is the proper term for the egg white?

A

Albumen

86
Q

What macronutrient are eggs and good source of?

A

Protein

87
Q

What vitamins are eggs high in?

A

Vitamin A
Vitamin D
Vitamin E
Vitamin B12

88
Q

What term describes when protein sets e.g. an egg turning from liquid to solid?

A

Coagulation

89
Q

When eggs are whisked what is trapped by the protein?

A

Air

90
Q

What term describes brushing beaten egg on pastry and bread to make it shiny and golden brown?

A

Glazing

91
Q

What happens to egg white as eggs get older?

A

The egg white becomes thinner

92
Q

What is a foam?

A

Gas trapped in a liquid e.g. meringues

93
Q

At what temperature does egg white start to coagulate?

A

60oC

94
Q

At what temperature does egg yolk start to coagulate?

A

70oC

95
Q

What food poisoning bacteria is linked to eggs?

A

Salmonella

Food Preparation and Nutrition (17 decks)

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