Past Exam Questions

Question 1

List the factors that cause toughness in meat

4

Answer 1

Age

Activity

Treatment before and after slaughter

Incorrect method of cooking

Question 2

List the methods of tenderising meat

4

Answer 2

Meat tenderisers

Mechanical breakdown

Marinating

Slow, moist cooking methods

Question 3

Summarise five factors that consumers should consider when buying meat and meat products
(9)

Answer 3

Buy from clean, hygienic meat counter - strict food safety and hygiene policy - ensure meat is safe to eat

Check the use-by date - unsafe to eat after this date

Bord Bia Quality Mark - assures best practices were implemented at all stages of meat production - reduces food safety risks

Correct colour for its type e.g. beef should be dark red

Flesh should be firm and elastic

Purchase good-quality cuts of meat without excessive gristle or fat

Purchase cheaper cuts of meat e.g. round steak as they offer the same nutritional value as expensive cuts

Buy meat near the end of the shopping trip to minimise the amount of time it spends at room temperature before being returned to a fridge

Buy cuts of meat suitable for the chosen cooking method e.g. shin beef for beef stew and fillet steak for frying

Question 4

Explain three effects of cooking on meat

9

Answer 4

Protein coagulates at 40-50 degrees - causes meat to shrink

Fat melts - adds flavour

Colour change - red to brown - due to the denaturation of myoglobin (red pigment) to haematin (brown pigment)

B-group vitamins are lost - not heat stable

Vitamins (other than B-group) and minerals are lost - dissolve into the cooking liquid

Bacteria are destroyed

Flavour develops, as extractives are released from the meat fibres

Collagen converts to gelatine, making meat more digestible as the fibres loosen and fall apart

Meat can become tough, rubbery and difficult to digest if overcooked

Question 5

Name two types of processed meats and state one advantage of each

Answer 5

Cured meat such as bacon - microorganisms are destroyed

Frozen meat such as chicken nuggets - no effect on colour, flavour and texture

Question 6

Set out details of one process used to extend the shelf life of meat (name of the process and how the process is carried out)
(3)

Answer 6

Curing

• Meat is injected with a preserving solution e.g. salt and potassium nitrate, and soaked in a brain solution for three to four days
• It is then stored for five to six days to allow the flavour develop
• At this stage, meat may be stored

Question 7

Set out details of one process used to extend the shelf life of meat (The effect of the process on meat )
(3)

Answer 7

Salt content is increased
Colour and flavour are changed
Microorganisms and enzymes are destroyed

Question 8

In relation to meat, explain extractives

2

Answer 8

Meat extractives e.g. stock cubes and gravy powder

Made from meat juice extractives that are dried and mixed with corn flour, salt, yeast extract and flavour enhancers

Question 9

In relation to meat, explain marinating

2

Answer 9

Marinating is a method of tenderising meat

In a mixture of acid (e.g. lemon juice), salt, herbs, spices and fruit or dairy breaks down fibres tenderising meat

Question 10

Name two proteins found in meat

5

Answer 10

Myosin in the meat fibres
Globulin in the meat fibres
Actin in the meat fibres

Elastin in the connective tissue
Collagen in the connective tissue

Question 11

Name one method of tenderising meat and explain the principle involved

Answer 11

Mechanical breakdown e.g. pounding with a meat mallet, piercing with needles or mincing, breaks fibres into shorter lengths, tenderising meat

Question 12

Outline the dietetic value of meat

Answer 12

Source of HBV protein -assists with growth and repair - valuable in the diets of children, teenagers and pregnant women

High in saturated fat - restrict in diets of those with high cholesterol or those on calorie-controlled diets - poultry is a good alternative

Haem iron - reduce the risk of anaemia

Variety of types - fresh and processed - suit different tastes and to add variety to the diet

Versatile food - suited to many different cooking methods and flavour combinations e.g. chilli and garlic

Some cuts are inexpensive - round steak - making meat an economical food - processed meat products e.g. burgers are often cheaper than fresh meat

Meat lacks carbohydrates - combine with foods high in carbs for balance

Question 13

Outline the guidelines for storing meat

7

Answer 13

Store meat in a fridge at four degrees - room temperature speeds up bacterial growth -increasing the rate of spoilage

If pre-packaged leave in its original packaging and place on the bottom shelf of the fridge

If purchased loose remove from the wrapper and place on a plate or in a container that will collect any juices,

Cover fresh meat to prevent from drying out, and place on the bottom shelf of the fridge

Minimise the amount of time meat is in storage.

Use within three days

If freezing fresh meat, freeze at -25 degrees on the day of purchase

Question 14

Discuss the nutritional significance of meat in the diet
(Protein)
(2)

Answer 14

An excellent source HBV protein

The main proteins present are myosin, globulin and actin in the meat fibres and elastin and collagen in the connective tissue

Question 15

Discuss the nutritional significance of meat in the diet
(Fat)
(3)

Answer 15

A source of saturated fat

The amount of fat present depends on the type of carcass meat e.g. pork has more fat than beef and the cut of meat e.g. striploin steak has more fat than sirloin steak

Fat can be visible or invisible

Question 16

Discuss the nutritional significance of meat in the diet

Carbohydrates

Answer 16

Lacks carbohydrate so it should be served with a carb-rich food e.g. pasta

Question 17

Discuss the nutritional significance of meat in the diet
(Vitamins)
(5)

Answer 17

Thiamine (B1)
Riboflavin (B2)
Niacin (B3)
Pyridoxine (B6) 
Cobalamin (B12)

Question 18

Discuss the nutritional significance of meat in the diet
(Minerals)
(5)

Answer 18

A good source of haem iron 
Zinc small amount
Sulphur small amount
Potassium small amount 
Phosphorus small amount

Question 19

Discuss the nutritional significance of meat in the diet (Water)
(2)

Answer 19

Water content varies on the type of carcass meat

The higher the water content the less far present

Question 20

Describe the factors that cause toughness in meat
(Age)
(3)

Answer 20

Older animals have tougher meat than younger animals

Old animals have more connective tissue and their connective tissue is stronger

The muscle fibres of older animals are longer and thicker

Question 21

Describe the factors that cause toughness in meat

Activity

Answer 21

Meat from the active parts of the animal e.g. the leg is tougher as it develops longer muscle fibres and more connective tissue over time

Question 22

Describe the factors that cause toughness in meat
(Treatment of meat)
(6)

Answer 22

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

After slaughter glycogen is converted to lactic acid

Lactic acid tenderises meat fibres during hanging

Failure to do this will result in tough meat

Beef should be hung for 14-21 days

Lamb should be hung for seven days

Question 23

Describe the factors that cause toughness in meat
(Incorrect method of cooking)
(2)

Answer 23

Tough cuts of meat require slow, moist methods of cooking e.g. stewing to convert collagen in connective tissue to gelatine, tenderising meat

If cooked quickly e.g. grilled meat will be tough and difficult to chew

Question 24

Discuss the methods of tenderising meat

Meat tenderisers

Answer 24

Meat tenderisers contain proteolytic enzymes e.g. papain from papayas which break down meat fibres making them more digestible

Question 25

Describe the factors that cause toughness in meat

Mechanical breakdown

Answer 25

Mechanical breakdown e.g. pounding with a meat mallet, piercing with needles or mincing, breaks fibres into shorter lengths, tenderising meat

Question 26

Describe the factors that cause toughness in meat

Marinating

Answer 26

In a mixture of acid (e.g. lemon juice), salt, herbs, spices and fruit or dairy breaks down fibres tenderising meat

Question 27

Describe the factors that cause toughness in meat

Slow, moist cooking methods

Answer 27

Slow, moist cooking methods such as stewing and casseroling tenderise tough cuts of meat, as they convert collagen to gelatine, making meat fibres fall apart and become soft