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food and nutrition > meat and fish > Flashcards

meat and fish Flashcards

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1
Q

2 micronutrient found in meat?

A

iron
b12
magnesium
potassium
selenium
zinc

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2
Q

3 reasons why meat is cooked?

A

to make it tender
to kill harmful bacteria
to imrpove flavour

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3
Q

explain 2 methods of preparing /cooking meat to make it tender?

A

batting: using a meat hammer to flatten, has the effect of breaking down connective tissue nd tenderising
marinading: the acids in marinade break down fibres

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4
Q

name as many types of offal as possible

A

liver, kidney, tail, heart, tongue, tripe, sweetbread.

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5
Q

types of poulrty

A

turkey, duck, goose, pheasant, ostritch,chicken

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6
Q

a protein found only in animal foods and seafood

A

collagen

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7
Q

animal protein substance having gel-forming properties, used primarily in food products and home cookery,

A

gelatin

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8
Q

define haemoglobing

A

red protein responsible for transporting oxgen in the blood

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9
Q

define myoglobin

A

a red iron-containing protein pigment in muscles that is similar to hemoglobin.

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10
Q

RSPCA Assured?

A

ethical food label dedicated to animal welfare, prooof that animal have has a better life

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11
Q

Red tractor?

A

this logo gives information on where food has been farmed processes and packed.

the animals have been given safe food which will not contaminate the meat/milk the produce. there health is regualryl checked. farmers under this scheme must use responsible farming methods, not pollute land & minimise impact of farming on wildlife & plant

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12
Q

nutritional value

meat and poulrty are excelent sources of _____________ used for growth and repair of muscles and cells, hormones and the immune stystem, they are made up of amino acids

A

protein

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13
Q

nutritional value

amount can vary:
it is visible
red meat has a higher content and is roughly half saturated and half unsaturated
beef and lamb have more saturated _____ than pork

A

fat

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14
Q

nutritional value

component of haemoglobin which helps carry oxygen around the body to all cells for the production of energy and the maintenance of cells. red meat is a very good source of ………

A

iron

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15
Q

nutritional value

helps keep heart and liver healrthy. essential also for strong bones and goood muscle function.

A

magnesium

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16
Q

nutritional value

maintanes fluid and electorlyte balance in the body

A

pottasium

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17
Q

nutritional value

regulates the thyroid gland and has antioidant properties

A

selenium

18
Q

nutritional value

essential for healthy skin, bones and teeth, the immune and reproductive systems, liver function and sense of smell and taste. also brain development in youger people

A

zinc

19
Q

nutritional value

what vitamins does meat contain

A

A, D B group especially B12 (NO C)

20
Q

cooking

why is meat cooked

A

to kill bacteria and make it safe to eat
to improve texture
to improve flavour/taste
to improve colour ad appearance
to keep it fresh for longer

21
Q

cooking

changes that occure

A

muscle proteins shrink and moisture is lost
colour changes usually to brown
connective tissue softens
fat melts
flavour develops

22
Q

cooking

what is the mailard reaction?

A

takes place between sugars and amino acids. Proten reacts with the simple sugars ont he meat surface and savoury substances are released which give th esmell and flavour of cooked meat

23
Q

cooking

what happens whenmeat loses juices

A

causes meat to shrink and lose weight, if meat is overcooked it becomes tough and indegestible

24
Q

cooking

what are the differnet ways meat can be tenderised?

A
  • marinading
  • mincing
  • bashing with a mallet
  • scoring the surface with a knife
25
Q

cooking

explain marinading

A

process of soaking foods ina liwuid mixture, usually wine, vinegar or lemon juice with various spices an dherbs, prior to cooking. given time the marinade tenderises and gives flavour to the meat.

26
Q

choppin board colours

yellow?

A

cooked meat

27
Q

choppin board colours

red?

A

raw meat

28
Q

choppin board colours

blue?

A

fish

29
Q

choppin board colours

brown?

A

vegtables

30
Q

choppin board colours

white?

A

bread and dairy products

31
Q

choppin board colours

green?

A

fruit, herbs and salads

32
Q

storage

what tempreature should it be sotred

A

5 degrees

33
Q

storage

what shelf should it be stored on

A

bottom

34
Q

storage

should raw meat, fish adn poultry be stored above or below cooked meat, fish and poultry.

A

below.

35
Q

storage

how soon after purchase should fish and offal be used

A

same day as they “go off” very fast

36
Q

buying and selecting

is beef darker than pork and lamb

A

yes

37
Q

buying and selecting

is meat from a younger animal lighter in colour

A

yes

38
Q

buying and selecting

is the front half or hind quater less tender

A

front half because it has more muscle

39
Q

buying and selecting

what half contains fewer muscles and les conective tissue and therefore is more tender

A

back half

40
Q

buying and selecting

which cuts are the prime tender cuts

A

loin and rump, as they do the least work and have shorter finer muscle fibreswih less connective tissue

food and nutrition (3 decks)

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