Meat Flashcards
Types of meat
Carcass meet
Poultry
Game
Offal
Carcass meet
Sheep-lamb, mutton
Lamb-veal, Beef
Pig-pork, bacon
Poultry
Chicken
Turkey
Game
Wild birds eg. Pheasant
Wild boars eg.bacon
Offal
Edible internal animals organs
Eg. Liver
Kidney
4 methods of cooking tough meat
Grilling
Frying
Roasting
Stir frying
5 methods of cooking tender meat
Stewing ink Casseroling Boiling Brains Pressure cooking
3 meat products
Sausages
Burgers
Black pudding
Nutritive value protein meat
HBV etc..
Nutritive value meat fat
High in saturated fat
Visible and invisible…
Vitamins meat nutritive value
Vitamin B for release of energy and healthy nerves
Nutritive value meat minerals
Iron- red blood cells- hemoglobin
Calcium and phosphorous for healthy bones and teeth
Meat protein
20-25
Meat fat
20
Meat carb
0
Meat vitamins
B
Meat minerals
Iron, calcium, phosphorous
Water meat
60
Structure of tough meet
Longer, thicker fibers, more connective tissue, older animals and active parts of the body eg.leg
tender meat
Comes from young animals and inactive parts of the body eg. Back (fillet steak)
4 cause of toughness in meat
Age
Activity
Incorrect hanging
Incorrect cooking
6 guidelines for buying meat
Reliable hygienic shop Good quality, low fat Slightly moist, good odor Not smell Check expiry date if possible Choose suitable cut for dish
6 ways of tendering meat
Hang: allow enzymes to work Pound: break up fibers Mince: or cut into small pieces Moist methods of cooking: stewing Marinate : oil, vinegar and herbs Chemically: papain
3 reasons for cooking meat
Bacteria destroyed, safer
Improves flavor
Improves appearance
6 Effects of cooking on meat
Bacteria destroyed Protein coagulates, juice kept in Fat melts Colour changes eg.red to brown Meat shrinks Flavor develops
5 guidelines for preparing meat for cooking
Defrost thoroughly if needed Don't prepare beside ready to eat foods Trim visible fat Choose suitable cooking method Weigh meat to calculate cooking time
3 meat substitutes
Tofu
Quoin
TVP
Tofu
A soya vegetable product
TVP
Made from soya beans; cubed, minced or in convenience foods
Quorn
Made from fungi, better texture than TVP, used in stews and pies
4 Advantages of meat substitutes
Do not contain saturated fat
Contain fiber
Cheaper than meat
Longer shelf life
