Meat/Poultry/Fish/Eggs/Milk & Dairy/Fruit and Vegetables Flashcards
Nutritive Value of meat
Protein - 20-25% meat is a source of high biological value.
Fat - 20% meat is high in saturated fat and can be visible or invisible.
Carbohydrates - 0%
Vitamins - contains vitamin B-group
Minerals - meat is a source of iron for healthy red blood cells
Water - 60%
List the causes of toughness in meat
The causes of toughness is meat due to incorrect hanging, incorrect cooking and also depends on where it is cute because more active parts of the animal are tougher.
Reasons for cooking meat
Bacteria destoryed
Improves flavour
Improves appearance of meat
Cooking meat
Defrost thoroughly
Trim away fat
Do not prepare beside ready to eat food
Choose suitable cooking method
Effects of cooking meat
Bacteria destroyed
Protein coagulates
Fat melts
Flavour develops
Name a meat substitute
TVP -
Made from soya beans
Preparing and cooking poultry
Thaw 24 hours before cooking
Cook thouroughly. Poultry should be white
Name the three classifications of fish and two examples in each classification
White fish -
Haddock, Cod
Oily fish -
Sardines, salmon
Shellfish -
Clams, prawns
Give the nutritive value of fish
High in protein
Polyunsatured fat in oily fish, helps for healthy hair and brain development
All fish contain vitamin Bgroup, oily contains vitamin A and D
Calcium is found in all fish
Buying fish
Eyes are bright and bulging Gills are bright red Skin in moist and unbroken Scales shouldnt come off easily Should have unpleasant smell
Effects of cooking fish
Micro-organisms killed Protein coagulates Connective tissue dissolves Vitamin B lost Becomes opaque
Composition of an egg
Protein - 13% BV Fat - 12% Carbohydrates - 0% Vitamins - A,B,D Minerals - iron, calcium
Name all things found in a egg
Airspace Shell Membrane Yolk Egg white Chalaza
How to check if an egg is gone off
If egg floats in salt water it is gone off
Effects on cooking eggs
Bacteria killed
Protein coagulates
Egg curdles if at high temperature for too long
Overcooked egg becomes rubbery
Lightly cooked egg becomes more digestable
Nutritive value of milk and dairy products
Protein - HBV Fat - saturated fat in cream Carbohydrates - Sugar Minerals - Calcium Vitamins - A,B,D
What does it mean to pasteurise milk
Milk is pasteurised to kill harmful bacteria. The milk is heated at a high temperature for 25 seconds and then cooled
Classifications of fruits and examples
Citrus fruits - orange, lemom Berries - strawberries, blackberries Stone fruits - avocados, peaches Hard fruits - apples, pears Dried fruits - Raisins Other - grapes
Nutritive Value of fruit
Protein - very few contain protein
Fat - does not contain fat
Carbohydrates - contains sugar energy and fibre in skin
Vitamins - Vitamins C and A
Minerals - dried fruit contains calcium and iron
What does it mean when fruit or vegetables are in season
When fruit or vegetables are in season it means they are at their best quality and cheaper
Effects of cooking fruit
Becomes soft
Vitamin C reduced
Fibre becomes soft
Vitamins and minerals dissolve
Classification of vegetables
Greens - broccoli, spinach
Roots - carrots, potatoes
Pulses - peas, beans
Fruit - tomatoes, cucumbers
Nutritive value of vegetables
Protein - LBV Fat - only pulses contain a small amount Carbohydrates - sugar and starch Fibre - all vegetable skin Minerals - calcium and iron Vitamins - A, Bgroup, C
What dows organic produce mean
Organically grown fruit and vegetables are grown without the use of artificial fertilisers or chemicals.
Storing fruit and vegetables
Remove from packaging
Roots on a rack in a cool, dark, dry area
Greens and fruits stored in the fridge
Dried pulses in airtight jars
Preparing vegetables
Prepare just before cooking Eat raw and unpeeled Peel thinly, retain fibre Use sharp knife Do not steep
