Meat

Question 1

What is meat

Answer 1

The flesh of animals, birds and their edible internal organs

Question 2

Nutritional value of meat

Answer 2

HBV protein 
Sat fat
No carbs
Vit B
Iron and phosphorus 
Water Varies

Question 3

Value of meat in the diet

Answer 3

Good source of protein , iron, gives a variety of dishes and some cute are cheap and nutritious eg mince

Question 4

Structure of Meat

Answer 4

Meat is the muscle of the animal. Muscle is made up of bundles of fibers . Fibers are hollow tubes that contain water with vitamins, minerals, Protein and extractives dissolved in it. Fibers are held together by connective tissue. Fat cells are scattered throughout the connective tissue.

Question 5

What is tough meat

Answer 5

Fibers are longer and coarser. More connective tissue

Question 6

What is tender meat

Answer 6

Fibers are shorter and finer. Less connective tissue

Question 7

Causes of toughness

Answer 7

Age, activity, incorrect hanging and incorrect cooking method

Question 8

How to tenderize meat

Answer 8

Beat with meat hammer, marinate, slow moist cooking, correct hanging and mincing

Question 9

What Is TVP

Answer 9

Textured vegetable protein

Question 10

Give three advantages of meat substitutes

Answer 10

Cheaper, healthier and have more calcium

Question 11

What steps to follow when buying meat

Answer 11

Buy form a reliable shop, avoid too much fat bone and gristle and check date on packaged meat

Question 12

Steps when storing meat

Answer 12

Remove packaging, put on clean plate and cover, refrigerate at 4 degrees ASAP and use within 2 days

Question 13

What is cross contamination

Answer 13

The transfer of bacteria from one surface to another with harmful effect

Question 14

Give three examples of meat products

Answer 14

Sausages, salami and burgers

Question 15

Reasons to cook meat

Answer 15

Destroys bacteria, improves flavor and tenderizes meat

Question 16

Preparing to cook meat

Answer 16

Remove excess fat and gristle and wipe with kitchen cloth. Weigh meat and calculate cooking time. Defrost if frozen

Question 17

Effects of cooking

Answer 17

Protein coagulates 
Meat shrinks 
Red to brown 
Fat melts 
Bacteria destroyed

Question 18

Ways to cook tender meat

Answer 18

Roasting, grilling, frying, stir-frying

Question 19

Ways to cook tough meat

Answer 19

Stewing, braising, boiling and pressure cooking

Question 20

Roast pork

Answer 20

Apple sauce

Question 21

Roast duck

Answer 21

Orange sauce

Question 22

Roast beef

Answer 22

Horseradish

Question 23

Roast lamb

Answer 23

Mint sauce

Question 24

Turkey

Answer 24

Cranberry sauce

Question 25

Offal benefits

Answer 25

Nourishing- High in protein, vit A+B and iron.
Must be eaten on days it’s bought
Rinse in warm water before use
Cooke gently for short amount of time