Meat and poultry Flashcards
1
Q
What is the structure of meat?
A
Lean meat-muscle of the animal made up tiny fibres which are filled with extractives(meats flavour)
Fibres are held together by connective tissues, fat cells are found in between fibres
2
Q
What is the difference between tender and tough cuts of meat?
A
Tougher cuts-fibres longer
Tender cuts-shorter finer fibres
3
Q
What are the effects of cooking meat?
A
Protein coagulates
4
Q
What are meat alternatives?
A
Soya beans
Tofu-paste made from soya beans
5
Q
What are the 3 groups fish are classified in ?
A
White fish-cod
Oily fish-mackerel
Shellfish-mussels
6
Q
Fish can be preserved by….
A
Canned
Frozen
Smoked
7
Q
What is meats nutritive value?
A
Lots of protein
Lacking in 3 C’s- carbohydrate, calcium, vitamin C
