meat and poultry

Question 1

define the term meat

Answer 1

the flesh and organs from animals used for food

Question 2

define the term poultry

Answer 2

meat from domestic fowl (birds)

Question 3

define the term game

Answer 3

meat from wild animals and birds

Question 4

define the term offal

Answer 4

edible organs of the animal or bird

Question 5

what are reared animals?

Answer 5

animals raised by humans specifically for their meat (and other products) e.g. cows are reared for beef and milk, and poultry for meat and eggs

Question 6

what are factory farmed animals?

Answer 6

a form of intensive farming in which animals don’t have much room to move and are often in cages with lots of other animals in the same place.

Question 7

what are free range animals?

Answer 7

animals which have lots of space to move and roam around

Question 8

define animal welfare

Answer 8

refers to the wellbeing of the animal and gives assurance that the animal has been reared without any discomfort, pain, injury or disease and is provided with adequate shelter and a comfortable resting place with plenty of clean drinking water and nutrition food.

Question 9

what are the red tractor assurance standards?

Answer 9

food safety, animal welfare, environmental protection and traceability

Question 10

what must protected geographical indication products be?

Answer 10

must be protected, processed, or prepared within the geographical area

Question 11

What are the standards that have to be met in order to call meat British?

Answer 11

the meat must come from animals bred, born, reared and slaughtered in Britain

Question 12

what are common meats eaten in the uk?

Answer 12

cattle (beef), pigs (pork), sheep (lamb)

Question 13

what are some of the common types of poultry eaten in the uk?

Answer 13

chicken, turkey, goose, duck, quail

Question 14

what are some of the common types of game eaten in the uk?

Answer 14

partridge, pheasant, pigeon

Question 15

what are some of the common types of offal eaten in the uk?

Answer 15

offal such as hearts, liver, kidneys, brain, tongue, and occasionally tails an feet.

Question 16

what is the nutritional value of poultry?

Answer 16

protein(HBV and macro nutrient)
fat (can be saturated or unsaturated an micro nutrient),
vitamins a,d and some of the b group (micro nutrient)

Question 17

what is the nutritional value of meat?

Answer 17

protein (HBV)
varying amounts of fat, depending on the meat and cut
vitamins a,d and some of the b group particularly b12
iron

Question 18

How can you reduce the fat content found in meat and poultry?

Answer 18

trim off visible fat, choose leaner cuts, dry fry or grill, skim fat off stews e.g. bolognaise etc

Question 19

why is meat cooked?

Answer 19

destroys bacteria and makes it safer to eat
makes the meat tender and easier to eat
improves colour
improves flavour
improves texture
helps shelf life of meat

Question 20

what is lean meat and what does it comprise?

Answer 20

the muscle tissue of animals which is made up of bundles of muscle fibres held together by creamy white connective tissue
and comprises water, protein, fats, vitamins and minerals

Question 21

what are the two proteins that make up connective tissue?

Answer 21

collagen and elastin

Question 22

why does the colour of meat vary?

Answer 22

due to the red protein called myoglobin and some haemoglobin remaining in the muscles.

Question 23

true or false?
exposure to oxygen decreases the red colour of meat

Answer 23

false
exposure to oxygen increases the red colour meat

Question 24

what forms of meat are available for the consumer to buy?

Answer 24

meat in the form of cuts, joints or mince but also ready prepared e.g. sausages, ham or burgers

Question 25

why is having a variety of cuts of meat beneficial?

Answer 25

provides choice, are convent to prepare, simple to store and easy to cook

Question 26

what type of characteristics change between each form of meat?

Answer 26

energy and nutrients, composition, weight, size and appearance

Question 27

to add variety to meat, what cane be done? (think bacon, ham etc)

Answer 27

meat can be cured and smoked e.g. pork can be smoked and cured to make ham, bacon and gammon

Question 28

what factors does the shelf life of meat depend on?

Answer 28

water, acidity, hygienic handling, methods of preservation

Question 29

define the term tenderising

Answer 29

to apply a process or substance that breaks down the connective tissue found in meat

Question 30

how can meat be tenderised?

Answer 30

by physical action, enzymes, or acids and marinades

Question 31

what are the tree main methods of heat transfer and can you describe each one and give an example?

Answer 31

convection, conduction and radiation
1) convection - where currents of hot air or hot liquid transfer the heat energy to the food e.g. roasting
2) conduction - where heat is transferred through solid objects by the vibration of heated molecules e.g. stir frying
3) radiation - where heat is transferred from a heat source in the form of rays which travel quickly in straight lines e.g. grilling

Question 32

what does the flavour of meat depend on?

Answer 32

the breed of the animal and the diet of the animal

Question 33

what does the colour of meat depend on?

Answer 33

the type and breed of the animal, the diet of the animal and the welfare of the animals during rearing

Question 34

what does the texture and taste of the animal depend on?

Answer 34

the amount of water and fat in the meat and the particular kinds of protein in the meat

Question 35

what is collagen?

Answer 35

the most abundant protein in the meat and the substance that hods the whole body together

Question 36

what are the effects of cooking meat?

Answer 36

-proteins coagulate and denaturise when heat is applied and at 60 degrees celsius they begin changing their shape and structure causing shrinkage and moisture loss
-changes in colour
-connective tissue softens
-fat melts
-flavour develops

Question 37

describe the cooking process of boiling when it comes to meat

Answer 37

suitable for larger cuts of meat and whole poultry. The cooking liquid is usually used to produce nutritious broth, sauce or soup

Question 38

describe the cooking process of steaming when it comes to meat

Answer 38

suitable for small pieces of meat or poultry. The vitamins an minerals are not lost through the coking process. The two most poplar was to steam are in a domestic steamer or in a pressure steamer.

Question 39

describe the cooking process of roasting when it comes to meat

Answer 39

a term applied to meat or poultry cooked in the oven without extra fat or oil or with a very small amount

Question 40

describe the cooking process of braising when it comes to meat

Answer 40

a combination of moist and dry heat whereby a piece of meat is first sealed in hot fat or oil and then cooked slowly in a sauce or stock

Question 41

describe the cooking process of poaching when it comes to meat

Answer 41

small pieces of meat and poultry can be poached using the shallow method, usual enhance by the addition of aromatic vegetable and herbs. the cooking liquid is then used to make a sauce

Question 42

describe the cooking process of stewing when it comes to meat

Answer 42

similar to braising except the pieces of meat or poultry are quite small and the resulting cooking juices are served as part of the dish. stewing can be done on the hob or in a casserole dish in the oven

Question 43

describe the cooking process of spit roasting when it comes to meat

Answer 43

where a whole carcass is cooked over am open flame with a rotating centre spit

Question 44

describe the cooking process of pot roasting when it comes to meat

Answer 44

where the meat or poultry is placed in a pot, generally o a bed of vegetables and the lid removed during the final stage of cooking to brown the surface.

Question 45

describe the cooking process of grilling when it comes to meat

Answer 45

where small, thin pieces of meat and poultry are cooked above or below a direct, gradient heat source. Catering establishments use a salamander

Question 46

describe the cooking process of chargrilling when it comes to meat

Answer 46

where meat or poultry is placed on metal bars over flames to create a tined effect on the product

Question 47

the farming and slaughtering of animals for food is controlled by very strict regulations. What do the regulations cover?

Answer 47

• animals do not experience cruelty
• have shelter
• are fed well
• have clean water to drink
• free from injury and disease

Question 48

in the terms of buying meat and poultry, what can you as a consumer do to ensure you are safe?

Answer 48

• buy from a reputable butcher/shop
• check the packaging isn’t damaged
• check use by on pre-packed items
• offal should look and smell fresh. It should be moist and even in colour

Question 49

in the terms of storing meat and poultry, what can you as a consumer do to ensure you are safe?

Answer 49

• store in the fridge at a temperature of 0-5 degrees celsius or frozen at -18 degrees celsius
• store raw and cooked separately
• raw meat should be at the bottom of the fridge and covered to avoid drips on to other foods
• use offal on the day of purchase

Question 50

in the terms of preparing meat and poultry, what can you as a consumer do to ensure you are safe?

Answer 50

• use different knives and chopping boards for preparing raw and cooked meat
• ideally use a RED chopping board for raw meat and YELLOW for cooked meat
• wash hands thoroughly after preparing raw meat, especially poultry
• frozen poultry should be thoroughly defrosted before cooking

Question 51

what could be used in a marinade for meat and poultry?

Answer 51

aromatic herbs, spices, acids such as lemon juice or tomatoes, wine and vinegar

Question 52

why do people marinade their meat?

Answer 52

to tenderise and add flavour to the meat.

Question 53

what happens to the collagen after marinading?

Answer 53

the tougher collagen is changed to gelatine which allows the meat to hold more water making it tender when cooked