Foods: Meat

Question 1

Offal

Answer 1

The edible internal organs of animals, eg. liver, kidney

Question 2

Causes of toughness in meat

Answer 2

Age: older animals have tougher meat
Activity: active parts, such as leg or neck is tough
Incorrect hanging: meat must be left to hang in certain conditions after slaughter to make it tender
Incorrect cooking: tough cuts become tougher if cooked incorrectly

Question 3

tenderising meat methods

Answer 3

Hang meat to allow enzymes to tenderise it

Pound meat with steak hammer to break up the fibres

Mince or cut meat into small pieces

Use moist methods of cooking, such as stewing

Marinate meat before cooking i.e. soak it in marinade (mixture of oil, vinegar)

Use chemical tenderisers such as papain

Question 4

Composition of red meat

Answer 4

Protein 20-25%

Fat 20%

Carbohydrate 0%

Vitamins B group

Minerals Iron, calcium, phosphorous

Water 60%

Question 5

Nutritive value of meat - Protein

Answer 5

Excellent source of HBV protein. Useful for growth

Question 6

Poultry

Answer 6

Meat from birds, eg. chicken, turkey

Question 7

Nutritive value of meat - Fat

Answer 7

High in saturated fat.
Can be visible or invisible.
Provides energy
Saturated fat should be restricted got people on low-cholesterol diets. Also can be difficult for elderly and sick people to digest.

Question 8

Nutritive value - Carbohydrate

Answer 8

Does not contain carbohydraes, often served with foods with carbohydrates eg. pasta, potatoes, bread.
Opt for high-fibre variety.

Question 9

Nutritive value - Vitamins

Answer 9

Contains B group, releases energy from food.

Question 10

Nutritive value - Minerals

Answer 10

Excellent source of iron, healthy red blood cells. Easily absorbed form of iron. Important to avoid anemia.
Contains calcium, phosphorous, for healthy bones.

Question 11

Nutritive value - Water

Answer 11

Contains about 60% water

Question 12

Structure of meat

Answer 12

Tough meat - Contains longer, thicker fibres and more connective tissue. Found in older animals, and active parts such as leg, neck

Tender meat - Comes from young animals and inactive parts, such as back of animal

Tough meat is cheaper than tender meat, but contains same nutritive value. Tough meat can be tenderised at home.

Question 13

cooking methods for tender cuts

Answer 13

grilling
frying
roasting
stir frying

Question 14

cooking methods for tough cuts

Answer 14

stewing
casserolling
boiling

Question 15

buying meat guidelines

Answer 15

buy in reliable, hygienic shop
should be of good quality & low fat content
should appear slightly moist and have good colour
should not smell
check expiry date on pre-packed meat, eg. minced meat
choose suitable cut for dish you intend to cook

Question 16

preparing meat for cooking

Answer 16

defrost frozen meat thoroughly before cooking
do not prepare beside ready-to-eat to avoid cross-contamination
trim away visible fat
choose suitable cooking method for cut
weigh meat to calculate cooking time

Question 17

reasons for cooking meat

Answer 17

bacteria destroyed, makes meat safer to eat
improves flavour
improves appearance of meat

Question 18

effects of cooking on meat

Answer 18

bacteria destroyed
protein coagulates on surface, seals in juices
fat melts
colour changes. red meat turns brown
meat shrinks
flavours develop

Question 19

meat products

Answer 19

Made from meat & other ingredients such as breadcrumbs or oatmeal to create bulk in product. May contain salt, extra fat & other additives.

Include: sausages, nuggest, burgers, corned beef

Question 20

Meat substitutes

Answer 20

Foods that are used instead of meat. Used in diet of vegetarians as meat subtitutes. Can be added to meat during cooking to make meat go further.

Question 21

Tofu

Answer 21

soya protein product

Question 22

textured vegetable protein (TVP)

Answer 22

made from soya beans

Question 23

quorn

Answer 23

made from fungi

Question 24

advantages of meat substitutes

Answer 24

does not contain saturated fat
contain fibre
cheaper than meat
suitable for vegetarians
longer shelf life
can be used with meat as money saver

Question 25

Storing meat

Answer 25

Separate raw meat from ready-to-eat foods
Remove wrapping
Refrigerate or freeze
Use before expiry date