Meat, Poultry, Fish and Eggs

Question 1

Name some poultry.

Answer 1

Turkey, chicken, duck, goose, pheasant, guinea fowl, quail, ostrich, wood pigeon.

Question 2

Name some offal.

Answer 2

Kidney, liver, heart, tail, tripe, tongue, sweetbread.

Question 3

What should you look for when buying meal or poultry?

Answer 3

Meat should be firm and springy
Feel slightly moist
Smell fresh
Colour- lamb dull red, beef dark red, pork pink.

Question 4

What should you look for when buying fish?

Answer 4

Smells of the sea
Clear, plump, shining eyes
Scales intact
Moist not slimy
Firm flesh
Bright red gills

Question 5

How should meat, poultry and fish be stored?

Answer 5

Leak proof container/packet
5 degrees at the bottom shelf of the fridge
Used asap or frozen
Fish and offal should be used within a day as they do off quickly.

Question 6

What is a source of HBV protein?

Answer 6

All meat, poultry, fish and shellfish

Question 7

What is a source of saturated fat?

Answer 7

All meat and poultry

Question 8

What is a sourced of unsaturated fat?

Answer 8

All meat, poultry and oily fish.

Question 9

What is a source of omega 3?

Answer 9

Oily fish

Question 10

What is a source of iron?

Answer 10

Red meat and liver

Question 11

What are sources of vitamins a, d and b group vitamins?

Answer 11

Oily fish and meat.

Red meat is especially a good source of B12

Question 12

Nutritional value of eggs?

Answer 12

HBV protein and omega 3
Vitamins A, D, E, B2, B1 and traces of other vitamins.
No vitamin C or fibre

Question 13

What are the functions of eggs?

Answer 13

Aeration, binding, coating, glazing, emulsifying, thickening, enriching, garnish.