Meat Flashcards
1
Q
Game
A
Wild animals eg: Birds such as pheasants or boars.
2
Q
Nutritive Value
A
Protein, Fat, Vitamins, Minerals, Water
3
Q
Protein
A
For growth, HBV.
4
Q
Fat
A
Saturated fat, can be visible or invisible, provides energy.
5
Q
Vitamins
A
B group vitamins. ADEK, help release energy from food.
6
Q
Minerals
A
Iron (healthy blood cells + haemoglobin) Calcium and phosphorus for healthy teeth and bones.
7
Q
Classification of Meat
A
Carcass Meat
Poultry
Game
Offal
8
Q
Carcass meat
A
Sheep cattle and pigs.
9
Q
Poultry
A
Chicken, turkey.
10
Q
Protein comp
A
20-25%
11
Q
Fat comp
A
20%
12
Q
Carbs comp
A
0%
13
Q
Vitamins comp
A
B group
14
Q
Minerals
A
Iron calcium and phosphorus
15
Q
Composition of meat
A
Meat Fibres, Connective Tissue and Fat
16
Q
Causes of toughness in meat
A
Age
Activity
Incorrect hanging/cooking
17
Q
Tenderising meat methods
A
Hang Pound Mince Moist metods Marinate Chemical tenderisers
18
Q
Offal
A
Edible animal organs
