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meat, poultry, fish and eggs Flashcards

1
Q

what is meat made from ?

A

animals

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2
Q

what is poultry made from ?

A

“fowl” birds

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3
Q

what is offal made from ?

A

internal organs of an animal

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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
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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
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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
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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

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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.

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9
Q

evaluate horse meat

A
  • low in fat
  • more omega 3 fatty acids
  • high in protein and iron
  • very controversial
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10
Q

what can poultry be ?

A

-reared inside in large numbers
-free range
-organic

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11
Q

what is poultry?

A
  • popular in the uk
  • chicken, turkey, goose, duck, guinea fowl, poussin, quail, ostrich
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12
Q

what are Partridge pigeon and pheasant all types of?

A

wild animals known as game

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13
Q

what is the most popular meat in the world ?

A

chicken

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14
Q

what is chicken bred for meat called ?

A

a broiler

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15
Q

what is chicken bred for eggs called ?

A

a layer

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16
Q

evaluate the type of chicken poussin

A

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

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17
Q

evaluate the type of chicken capon

A

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

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18
Q

evaluate the type of chicken boiling fowl

A

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

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19
Q

evaluate the type of chicken spring chicken

A

-young chicken
-tender meat

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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

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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

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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
describe and explain the nutrients supplied and use in cooking in the type of offal tongue
soaked, boiled, peeled, tough chewy can be jellied and sliced thinly
26
describe and explain the nutrients supplied and use in cooking in the type of offal tail
fatty sheep have no bone, protein and fat can be a source of gelatin when boiled
27
describe and explain the nutrients supplied and use in cooking in the type of offal tripe
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
explain what the millard reaction is
when heat is applied: - muscle shrinks - moisture is released - meat turns brown - fat melts - flavours change - connective tissues soften
29
describe the part of the egg - yolk
more protein than the white
30
describe the part of the egg -chalazae
The strands are attached to the thick albumen which anchor yolk to middle of the egg
31
describe the part of the egg - albumen (egg white)
2 types thick and thin thick stands up thin is runny
32
describe the part of the egg - shell
acts as a shield against damage and bacteria, but is slightly porous (It has tiny holes) so odours and air can be absorbed.
33
describe the part of the egg - air sack/pocket
at the round of the egg. As egg ages loses water and absorbs air
34
describe the part of the egg - shell membrane
two Outer and inner membrane act as a filter to keep the egg in good condition.
35
describe the part of the egg - vitelline membrane
holds the yolk in tact
36
what is emulsification in eggs ?
Oil and water mix together form emulsion. only last a short while. the lecithin in egg eg mayonnaise, creaming, dijonnaise
37
what is thickening in eggs ?
egg white coagulation (sets) at 60*c, yolk sets at 70*. when temperature is reached mixture thickens and sets eg sauces, custards, soups
38
what is garnish in eggs ?
eggs can be used to garnish foods eg salads, curry
39
what is coating in eggs ?
foods can be brushed with egg and dipped in breadcrumbs. during cooking egg sets and holds product together. eg chicken goujons, scotch eggs.
40
what is enriching in eggs ?
adds richness and extra nutrients to foods eg sauces,custard, pasta dishes
41
what is glazing in eggs ?
foods can be brushed with beaten eggs baking the egg glaze goes golden brown. eg savoury pastries, bread, scones
42
what is binding in eggs ?
egg sets when cooked sticking other ingredients together eg meatballs, burgers, stuffing
43
what is aeration in eggs ?
protein in egg white stretches when beaten and traps air eg cakes, mousse, sponges, meringues
44
flavour of meat is determined by a combination of factors:
- breed of the animal - diet of the animal
45
what determines the colour of the meat
type and breed of animal diet of the animal welfare of the animal during rearing
46
what does the taste and texture of meat depend on ?
- amount of water and fat in the meat - particular kinds of protein in the meat
47
on eggs what does the lion mark printing mean ?
eggs meets British lionmark standard all hens are vaccinated against salmonella
48
on eggs what does the animal welfare printing mean ?
under RSPCA assured scheme. hens are provided with enrichment objects to peak, straw bales. along with other things
49
what is the nutritional value of eggs ?
- 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
what vitamins minerals and other components are found in an egg ?
contains vitamins D,A,V,B contains most of the minerals source of iodine, phosphorus, zinc, selenium and calcium
51
what happens to an egg during storage ?
-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
name and describe types of oily fish
-mackerel, trout, fresh tuna, herring and salmon -5% fat -dark coloured flesh -can be freshwater or salt water
53
name and describe types of white fish
- cod, haddock, sole, coley, hake, sea bass - less than 5% fat - white coloured flesh - oil found in liver

food (6 decks)

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