Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

food > meat, poultry, fish and eggs > Flashcards

meat, poultry, fish and eggs Flashcards

You may prefer our related Brainscape-certified flashcards:
Gourmet Food flashcards
1
Q

what is meat made from ?

A

animals

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

what is poultry made from ?

A

“fowl” birds

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

what is offal made from ?

A

internal organs of an animal

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

what is veal ?

A
  • young male cows
  • few months old
  • meat is tender and flavoursome, lower
    in fat, cholesterol and vitamins (B12)
  • socially unacceptable and welfare issues
  • luxury product
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

what is marbeling ?

A
  • streaks of fat, good sign as it provides moisture and flavour
  • beef is hung the longer it is hung the softer and more flavourful it will be
  • it can be up to 6 weeks with premium products
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

evaluate wagyu beef

A
  • high fat content
  • expensive price
  • delicate texture
  • good source of essential fatty acids omega 3 and 6
  • firm, moist, red-coloured meat and not slimy and grey
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

name and describe different meats from sheep

A

lamb - sheep under 1 year
hager - a lamb older than a year
mutton - older sheep

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

name and describe meat from pigs

A

pork - meats from pig
ham - specific cut from thigh
bacon - pork is “cured” in salt. can be smoked or unsmoked
gammon - the “cured” whole leg - it is cut into easy to cook sized pieces.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

evaluate horse meat

A
  • low in fat
  • more omega 3 fatty acids
  • high in protein and iron
  • very controversial
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

what can poultry be ?

A

-reared inside in large numbers
-free range
-organic

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

what is poultry?

A
  • popular in the uk
  • chicken, turkey, goose, duck, guinea fowl, poussin, quail, ostrich
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

what are Partridge pigeon and pheasant all types of?

A

wild animals known as game

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

what is the most popular meat in the world ?

A

chicken

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

what is chicken bred for meat called ?

A

a broiler

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

what is chicken bred for eggs called ?

A

a layer

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

evaluate the type of chicken poussin

A

-very young
-weighs 500-800g
-1 bird serves 1 portion

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

evaluate the type of chicken capon

A

-neutered cockerels
- weigh 2.5-5kg
-neutering produces a bird with tender flesh

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

evaluate the type of chicken boiling fowl

A

-chicken older than 18 months
-weighing 2-3.5kg
-not suitable for roasting

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

evaluate the type of chicken spring chicken

A

-young chicken
-tender meat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

what is offal ?

A

An expensive unwanted cut of meat found in products such as Patty,
short shelf life
dishes made with offal could be haggis, black pudding

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

describe and explain the nutrients supplied and use in cooking in the type of offal heart

A

chewy in texture,
high in protein, iron, selenium, zinc, phosphorus
must be tenderised by Long slow cooking, can be stuffed and braised or casseroled

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

describe and explain the nutrients supplied and use in cooking in the type of offal kidney

A

popular food in European nations,
good source of vitamin A, B6, B12 and iron
tend to be grilled strong flavours

23
Q

describe and explain the nutrients supplied and use in cooking in the type of offal sweet bread

A

obtained from calves and lambs,
good source of fat vitamin C
fried or grilled over charcoal

24
Q

describe and explain the nutrients supplied and use in cooking in the type of offal liver

A

spongy texture
vitamin A iron and vitamin C
cook quickly so liver remains pink inside can be mince to make a paced used in Italian cooking

25
Q

describe and explain the nutrients supplied and use in cooking in the type of offal tongue

A

soaked, boiled, peeled, tough chewy can be jellied and sliced thinly

26
Q

describe and explain the nutrients supplied and use in cooking in the type of offal tail

A

fatty sheep have no bone,
protein and fat
can be a source of gelatin when boiled

27
Q

describe and explain the nutrients supplied and use in cooking in the type of offal tripe

A

stomach lining resembles honeycomb
good source of protein zinc and selenium
soaked in milk before cooking makes it white, neutral flavour takes to many sauces is eaten in soups or with cold vinegar

28
Q

explain what the millard reaction is

A

when heat is applied:
- muscle shrinks
- moisture is released
- meat turns brown
- fat melts
- flavours change
- connective tissues soften

29
Q

describe the part of the egg - yolk

A

more protein than the white

30
Q

describe the part of the egg -chalazae

A

The strands are attached to the thick albumen which anchor yolk to middle of the egg

31
Q

describe the part of the egg - albumen (egg white)

A

2 types thick and thin
thick stands up
thin is runny

32
Q

describe the part of the egg - shell

A

acts as a shield against damage and bacteria, but is slightly porous (It has tiny holes) so odours and air can be absorbed.

33
Q

describe the part of the egg - air sack/pocket

A

at the round of the egg. As egg ages loses water and absorbs air

34
Q

describe the part of the egg - shell membrane

A

two Outer and inner membrane act as a filter to keep the egg in good condition.

35
Q

describe the part of the egg - vitelline membrane

A

holds the yolk in tact

36
Q

what is emulsification in eggs ?

A

Oil and water mix together form emulsion. only last a short while. the lecithin in egg
eg mayonnaise, creaming, dijonnaise

37
Q

what is thickening in eggs ?

A

egg white coagulation (sets) at 60c, yolk sets at 70. when temperature is reached mixture thickens and sets
eg sauces, custards, soups

38
Q

what is garnish in eggs ?

A

eggs can be used to garnish foods
eg salads, curry

39
Q

what is coating in eggs ?

A

foods can be brushed with egg and dipped in breadcrumbs. during cooking egg sets and holds product together.
eg chicken goujons, scotch eggs.

40
Q

what is enriching in eggs ?

A

adds richness and extra nutrients to foods
eg sauces,custard, pasta dishes

41
Q

what is glazing in eggs ?

A

foods can be brushed with beaten eggs baking the egg glaze goes golden brown.
eg savoury pastries, bread, scones

42
Q

what is binding in eggs ?

A

egg sets when cooked sticking other ingredients together
eg meatballs, burgers, stuffing

43
Q

what is aeration in eggs ?

A

protein in egg white stretches when beaten and traps air
eg cakes, mousse, sponges, meringues

44
Q

flavour of meat is determined by a combination of factors:

A
  • breed of the animal
  • diet of the animal
45
Q

what determines the colour of the meat

A

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

46
Q

what does the taste and texture of meat depend on ?

A
  • amount of water and fat in the meat
  • particular kinds of protein in the meat
47
Q

on eggs what does the lion mark printing mean ?

A

eggs meets British lionmark standard
all hens are vaccinated against salmonella

48
Q

on eggs what does the animal welfare printing mean ?

A

under RSPCA assured scheme. hens are provided with enrichment objects to peak, straw bales. along with other things

49
Q

what is the nutritional value of eggs ?

A
  • contains most of the nutrients needed in the body
  • high source of biological protein
  • contains all of the essential amino acids
  • cheap when compared to other HBV foods
  • 9% of egg is fat (mostly found in the yolk)
  • their are a variety of different fats
  • people consider eggs to have a negative effect on cholesterol levels but recent research disproves this theory
50
Q

what vitamins minerals and other components are found in an egg ?

A

contains vitamins D,A,V,B
contains most of the minerals
source of iodine, phosphorus, zinc, selenium and calcium

51
Q

what happens to an egg during storage ?

A

-air pocket within the egg gets bigger
-water molecules move from the white to yolk
-membrane holding yolk weakens
-bacteria enters through shell
-sulphur within the egg white and the phosphoric acid in the yolk reacts and causes a bad smell

52
Q

name and describe types of oily fish

A

-mackerel, trout, fresh tuna, herring and salmon
-5% fat
-dark coloured flesh
-can be freshwater or salt water

53
Q

name and describe types of white fish

A
  • cod, haddock, sole, coley, hake, sea bass
  • less than 5% fat
  • white coloured flesh
  • oil found in liver

food (6 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions