meat and poultry Flashcards

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1
Q

define the term meat

A

the flesh and organs from animals used for food

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2
Q

define the term poultry

A

meat from domestic fowl (birds)

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3
Q

define the term game

A

meat from wild animals and birds

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4
Q

define the term offal

A

edible organs of the animal or bird

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5
Q

what are reared animals?

A

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

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6
Q

what are factory farmed animals?

A

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.

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7
Q

what are free range animals?

A

animals which have lots of space to move and roam around

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8
Q

define animal welfare

A

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.

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9
Q

what are the red tractor assurance standards?

A

food safety, animal welfare, environmental protection and traceability

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10
Q

what must protected geographical indication products be?

A

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

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11
Q

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

A

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

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12
Q

what are common meats eaten in the uk?

A

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

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13
Q

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

A

chicken, turkey, goose, duck, quail

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14
Q

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

A

partridge, pheasant, pigeon

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15
Q

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

A

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

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16
Q

what is the nutritional value of poultry?

A

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)

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17
Q

what is the nutritional value of meat?

A

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

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18
Q

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

A

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

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19
Q

why is meat cooked?

A

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

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20
Q

what is lean meat and what does it comprise?

A

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

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21
Q

what are the two proteins that make up connective tissue?

A

collagen and elastin

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22
Q

why does the colour of meat vary?

A

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

23
Q

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

A

false
exposure to oxygen increases the red colour meat

24
Q

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

A

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

25
Q

why is having a variety of cuts of meat beneficial?

A

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

26
Q

what type of characteristics change between each form of meat?

A

energy and nutrients, composition, weight, size and appearance

27
Q

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

A

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

28
Q

what factors does the shelf life of meat depend on?

A

water, acidity, hygienic handling, methods of preservation

29
Q

define the term tenderising

A

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

30
Q

how can meat be tenderised?

A

by physical action, enzymes, or acids and marinades

31
Q

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

A

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

32
Q

what does the flavour of meat depend on?

A

the breed of the animal and the diet of the animal

33
Q

what does the colour of meat depend on?

A

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

34
Q

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

A

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

35
Q

what is collagen?

A

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

36
Q

what are the effects of cooking meat?

A

-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

37
Q

describe the cooking process of boiling when it comes to meat

A

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

38
Q

describe the cooking process of steaming when it comes to meat

A

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.

39
Q

describe the cooking process of roasting when it comes to meat

A

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

40
Q

describe the cooking process of braising when it comes to meat

A

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

41
Q

describe the cooking process of poaching when it comes to meat

A

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

42
Q

describe the cooking process of stewing when it comes to meat

A

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

43
Q

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

A

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

44
Q

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

A

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.

45
Q

describe the cooking process of grilling when it comes to meat

A

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

46
Q

describe the cooking process of chargrilling when it comes to meat

A

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

47
Q

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

A
  • animals do not experience cruelty
  • have shelter
  • are fed well
  • have clean water to drink
  • free from injury and disease
48
Q

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

A
  • 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
49
Q

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

A
  • 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
50
Q

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

A
  • 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
51
Q

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

A

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

52
Q

why do people marinade their meat?

A

to tenderise and add flavour to the meat.

53
Q

what happens to the collagen after marinading?

A

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