Meat Flashcards
What is meat -definition- ?
Meat is the flesh and edible internal organs of animals and birds. The taste, texture and nutritive value of meat depends on the type of animal, its age and what it has been fed on.
What meats are in the carcass category?
Cow-beef,veal
Pig-pork,bacon,ham
Sheep-lamb,mutton
What meats are in the poultry category?
Chicken
Turkey
Duck
What meats are in the game category?
Deer-venison
Pheasant
Rabbit
What meats are in the offal category?
Liver
Kidney
What is meat made up of?
Fibres, connective tissue and fat
What are two causes of tough meat?
Older animals
Active parts e.g. neck and leg
What are two effects of tough meat?
Longer fibres
More connective tissue
What is a suitable cooking method for tough meat?
Slow,moist cooking methods e.g. stewing
What are two causes of tender meat?
Younger animals e.g. veal,lamb
Less active parts e.g. fillet,sirloin
What are two effects of tender meat?
Shorter fibres
Less connective tissue
What is a suitable cooking method for tender meat?
Fast,dry cooking methods e.g. frying,grilling,barbecuing
What does tenderising do to meat?
Tenderising meat breaks down long,thick fibres and the connective tissue that hold them together, making them more digestible
What are the ways to tenderise meat?
Beating meat with a hammer
Using tenderisers, e.g. papain
Using slow, moist cooking methods, e.g stewing
Marinating
Hanging
Chopping or mincing
Methods of cooking meat
Roasting e.g. roast leg of lamb
Grilling e.g. grilled rashers
Barbecuing e.g. barbecued chicken
Frying e.g. boiled bacon
Stewing e.g. beef stew
Braising e.g. braised beef
