Protein Flashcards
What is protein needed for?
Growth
The repair of muscles, tissue and organs
What are the three key factors you must know about amino acids?
Protein is made of amino acids
The human body can produce some amino acids but not others, therefore we must consume these acids. These acids are called essential amino acids
When we eat protein our body breaks it down into amino acids and then uses them to make new proteins
What is meat? What are the three main types?
Beef, lamb, pork
These are red meats and are great sources of protein
How is meat tenderised?
Bashing meat with a mallet separates the fibres within the meat
Alternatively, marinating it in something acidic or cooking it really slowly can achieve this
Why is meat tenderised?
To make it easier to cut and chew (softer due to the fibres being separated)
What are white meats? What are the three main types?
Chicken, turkey, duck
These are white meats and are good sources of protein, b vitamins and are fairly low in saturated fat (especially without the skin)
What is fish? What are the main types?
Oily fish - Herring, mackerel, salmon
White fish - Cod, haddock, plaice
Shellfish - Crab, lobster, mussels
Fish is very nutritious, it contains loads of vitamins and omega 3 oils
What are three meat alternatives?
Tofu which is made from soya beans
TVP - Textured Vegetable Protein, made from soya beans
Quorn - Made from mushroom like fungus and egg white
What are the nutritional contents of eggs?
About 13% of protein
About 10% of fat
Vitamins A,B2 and D
Minerals including iodine
What are all 6 ways eggs are used in cooking?
Thickening Binding Coating Glazing Emulsification Aeration
What is coagulation?
The rapid transformation of a liquid into a solid due to excessive heat being applied
How is egg used to thicken foods?
Eggs whites coagulate (become more solid) at 60’c and the yolk at 70’c
When it reaches these temperatures it sets and stays thickened
How is egg used to bind foods?
Coagulation sticks the foods together as the cook
Why is egg used to coat foods?
Eggs help dry ingredients like breadcrumbs to stick to food like chicken as it is cooked
How is egg used in the aeration of food?
In cakes, egg white traps air when it’s beaten because the protein stretches
How is egg used in the emulsification of food?
It is used in specific sauces like mayonnaise to stop the water and oil from separating
Egg contains lecithin which keeps the emulsion stable and stops it from separating
Why is egg used as a glaze on food?
As it gives it a glossy finish once it is cooked
