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Home Economics-Emer > Meat > Flashcards

Meat Flashcards

1
Q

Types of meat

A

Carcass meet
Poultry
Game
Offal

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2
Q

Carcass meet

A

Sheep-lamb, mutton
Lamb-veal, Beef
Pig-pork, bacon

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3
Q

Poultry

A

Chicken

Turkey

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4
Q

Game

A

Wild birds eg. Pheasant

Wild boars eg.bacon

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5
Q

Offal

A

Edible internal animals organs
Eg. Liver
Kidney

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6
Q

4 methods of cooking tough meat

A

Grilling
Frying
Roasting
Stir frying

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7
Q

5 methods of cooking tender meat

A 
Stewing ink
Casseroling
Boiling 
Brains
Pressure cooking
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8
Q

3 meat products

A

Sausages
Burgers
Black pudding

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9
Q

Nutritive value protein meat

A

HBV etc..

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10
Q

Nutritive value meat fat

A

High in saturated fat

Visible and invisible…

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11
Q

Vitamins meat nutritive value

A

Vitamin B for release of energy and healthy nerves

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12
Q

Nutritive value meat minerals

A

Iron- red blood cells- hemoglobin

Calcium and phosphorous for healthy bones and teeth

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13
Q

Meat protein

A

20-25

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14
Q

Meat fat

A

20

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15
Q

Meat carb

A

0

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16
Q

Meat vitamins

A

B

17
Q

Meat minerals

A

Iron, calcium, phosphorous

18
Q

Water meat

A

60

19
Q

Structure of tough meet

A

Longer, thicker fibers, more connective tissue, older animals and active parts of the body eg.leg

20
Q

tender meat

A

Comes from young animals and inactive parts of the body eg. Back (fillet steak)

21
Q

4 cause of toughness in meat

A

Age
Activity
Incorrect hanging
Incorrect cooking

22
Q

6 guidelines for buying meat

A 
Reliable hygienic shop
Good quality, low fat
Slightly moist, good odor
Not smell
Check expiry date if possible
Choose suitable cut for dish
23
Q

6 ways of tendering meat

A 
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
24
Q

3 reasons for cooking meat

A

Bacteria destroyed, safer
Improves flavor
Improves appearance

25
Q

6 Effects of cooking on meat

A 
Bacteria destroyed
Protein coagulates, juice kept in
Fat melts
Colour changes eg.red to brown
Meat shrinks
Flavor develops
26
Q

5 guidelines for preparing meat for cooking

A 
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
27
Q

3 meat substitutes

A

Tofu
Quoin
TVP

28
Q

Tofu

A

A soya vegetable product

29
Q

TVP

A

Made from soya beans; cubed, minced or in convenience foods

30
Q

Quorn

A

Made from fungi, better texture than TVP, used in stews and pies

31
Q

4 Advantages of meat substitutes

A

Do not contain saturated fat
Contain fiber
Cheaper than meat
Longer shelf life

Home Economics-Emer (11 decks)

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