Foods Flashcards
1
Q
Compositions of red meat
A
Protein20-25% Fat 20% Carbs-0% Vitamins-b group Minerals-iron, phosphorus, calcium Water -60%
2
Q
Tough meat
A
Longer thicker fibres more connective tissues found in old animals in active parts
3
Q
Tender meats
A
From young animals from inactive parts of the body
4
Q
Causes of toughness of meat
A
Age, activity, incorrect hanging and incorrect cooking
5
Q
Meat
A
Flesh of an animal carcass e.g sheep. Lamb
Poultry - chicken turkey
Game -wild birds
Offal-edible organs
6
Q
Tenderising meats
A
Hanging Mince Pound Moist methods Marinate Chemical tenderisers
7
Q
Buying meat
A
Hygenic reliable shop Good quality low fat content Good colour slightly moist Shouldn't smell Check expiry date Choose suitable cut of meat
