meat and fish Flashcards
2 micronutrient found in meat?
iron
b12
magnesium
potassium
selenium
zinc
3 reasons why meat is cooked?
to make it tender
to kill harmful bacteria
to imrpove flavour
explain 2 methods of preparing /cooking meat to make it tender?
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
name as many types of offal as possible
liver, kidney, tail, heart, tongue, tripe, sweetbread.
types of poulrty
turkey, duck, goose, pheasant, ostritch,chicken
a protein found only in animal foods and seafood
collagen
animal protein substance having gel-forming properties, used primarily in food products and home cookery,
gelatin
define haemoglobing
red protein responsible for transporting oxgen in the blood
define myoglobin
a red iron-containing protein pigment in muscles that is similar to hemoglobin.
RSPCA Assured?
ethical food label dedicated to animal welfare, prooof that animal have has a better life
Red tractor?
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
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
protein
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
fat
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 ………
iron
nutritional value
helps keep heart and liver healrthy. essential also for strong bones and goood muscle function.
magnesium
nutritional value
maintanes fluid and electorlyte balance in the body
pottasium
nutritional value
regulates the thyroid gland and has antioidant properties
selenium
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
zinc
nutritional value
what vitamins does meat contain
A, D B group especially B12 (NO C)
cooking
why is meat cooked
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
cooking
changes that occure
muscle proteins shrink and moisture is lost
colour changes usually to brown
connective tissue softens
fat melts
flavour develops
cooking
what is the mailard reaction?
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
cooking
what happens whenmeat loses juices
causes meat to shrink and lose weight, if meat is overcooked it becomes tough and indegestible
cooking
what are the differnet ways meat can be tenderised?
- marinading
- mincing
- bashing with a mallet
- scoring the surface with a knife
cooking
explain marinading
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.
choppin board colours
yellow?
cooked meat
choppin board colours
red?
raw meat
choppin board colours
blue?
fish
choppin board colours
brown?
vegtables
choppin board colours
white?
bread and dairy products
choppin board colours
green?
fruit, herbs and salads
storage
what tempreature should it be sotred
5 degrees
storage
what shelf should it be stored on
bottom
storage
should raw meat, fish adn poultry be stored above or below cooked meat, fish and poultry.
below.
storage
how soon after purchase should fish and offal be used
same day as they “go off” very fast
buying and selecting
is beef darker than pork and lamb
yes
buying and selecting
is meat from a younger animal lighter in colour
yes
buying and selecting
is the front half or hind quater less tender
front half because it has more muscle
buying and selecting
what half contains fewer muscles and les conective tissue and therefore is more tender
back half
buying and selecting
which cuts are the prime tender cuts
loin and rump, as they do the least work and have shorter finer muscle fibreswih less connective tissue
