meat, offal and poultry

Question 1

discuss the measure that have been implemented in the Irish food industry to ensure meat is safe for consumption(1)

Answer 1

monitoring the use of antibiotics and growth promoters in animal production

Question 2

discuss the measure that have been implemented in the Irish food industry to ensure meat is safe for consumption(2)

Answer 2

ensuring the identification of livestock and traceability of meat

Question 3

discuss the measure that have been implemented in the Irish food industry to ensure meat is safe for consumption(3)

Answer 3

testing animals routinely for diseases such as TB and BSE

Question 4

evaluate one method of cooking meat - name of cooking method

Answer 4

boiling

Question 5

evaluate one method of cooking meat - underlying principle(1)

Answer 5

conduction heat moving from molecule to molecule within the food

Question 6

evaluate one method of cooking meat - underlying principle(2)

Answer 6

as water is heated it becomes less dense and rises creating convection currents

Question 7

evaluate one method of cooking meat - underlying principle(3)

Answer 7

occurs at 100*C

Question 8

evaluate one method of cooking meat - how the cooking method chosen affect the meat

Answer 8

-change in colour
-change in texture
-B vitamin lost in cooking liquid
-meat remains moist

Question 9

identify a type of material suitable for packaging perishable foods

Answer 9

vacuum packing

Question 10

asses the suitability for purpose - vacuum packing

Answer 10

cheap to produce, durable and strong depending on type

Question 11

assess the environmental impact of the material identified - vacuum packing

Answer 11

made from limited and non renewable sources

Question 12

explain the term extractives

Answer 12

made from juice extractive that are dried and mixes with corn flour, salt, yeast extract and flavour enhances e.g. gravy

Question 13

explain the term marinating

Answer 13

covering meat in a mixture of acid(wine/vinegar) and other ingredients e.g. oil, salt, breaks down fibres and tendencies the meat

Question 14

name two proteins found in meat

Answer 14

-myosin
-collagen

Question 15

outline two effects of cooking on protein in meat

Answer 15

-protein coagulates causing the fibres to shrink
-fibres fall apart and meat becomes more digestible

Question 16

discuss the nutritional significance of meat in the diet-protein

Answer 16

an excellent source of HBV protein

Question 17

discuss the nutritional significance of meat in the diet-lipids

Answer 17

the amount of fat present depends on the type of carcass meat, e.g. pork has more fat than beef

Question 18

discuss the nutritional significance of meat in the diet-carbohydrates

Answer 18

lacks carbohyrates, for this reason, carcass merat is usually served with a carbohydrate rich food e.g. pasta

Question 19

discuss the nutritional significance of meat in the diet-vitamins

Answer 19

a good source of B group vitamins, particularly B1(thiamine)

Question 20

discuss the nutritional significance of meat in the diet-minerals

Answer 20

phosphorus are present in small amounts

Question 21

describe the factors that cause toughness in meat- age

Answer 21

older animals have tougher meat then younger animals

Question 22

describe the factors that cause toughness in meat-activity

Answer 22

meat from the active parts of the animal e.g. leg is tougher

Question 23

describe the factors that cause toughness in meat - treatment before slaughter

Answer 23

animals should be rested to enable glycogen build up in their muscles

Question 24

describe two methods of tenderising meats - meat tenderisers

Answer 24

contain proteolytic enzymes which break down meat fibres, making them more digestible

Question 25

describe two methods of tenderising meats - mechanical breakdown

Answer 25

pounds with a meat mallet, breaks fibres into shorter lengths

Question 26

set out details of one process used to extend the shelf life of meat - name of process

Answer 26

freezing

Question 27

set out details of one process used to extend the shelf life of meat - how the process is carried out to include the underlying principle involved(1)

Answer 27

meat is deboned and some fat is removed

Question 28

set out details of one process used to extend the shelf life of meat - how the process is carried out to include the underlying principle involved(2)

Answer 28

it can be frozen by blast freezing at -30*C or by home freezing at -25*C

Question 29

set out details of one process used to extend the shelf life of meat - how the process is carried out to include the underlying principle involved(3)

Answer 29

sealed in moisture proof package

Question 30

set out details of one process used to extend the shelf life of meat - the effect of the process on meat

Answer 30

no effect on colour, flavour and texture