meat Flashcards
1
Q
what is the structure of meat draw a diagram
A
tender is smaller fibres fat connective tissue while tough is larger
2
Q
how to tenderise meat
A
hanging
chopping or mincing
beating
marinating
3
Q
how do you safely prepare and cook meat
A
defrost slowly
weigh meat to calculate cooking time
never refreeze
4
Q
what is an effect of cooking meat
A
fat melts
protein becomes solid
flavours are extracted
5
Q
what are meat alternatives
A
soya beans tofu pad thai
tvp tacos
qourn qourn stir fry
