Test Flashcards
What are enzymes
Chemicals that are naturally in fruit and veg
They help food ripen and eventually over ripen and start to decay
Thye are safe to eat
Where does salmonella come from
Large intestine : raw uncooked meat
Lysteria : drinking upasterised milk or raw meat
What is of food poisoning
It occurs when pathogenic disease causing bacteria to multiply on food and is eaten.
Symptoms: sweating and nausea
What are four things need for microorganisms to grow?
Moisture,time,natrual PH,oxygen, WARMMTHTHTHTH
Ideal temp between 30-40 degrees (danger zone)
MO B killed above 85 degrees
What type of protein is meat
HBV
Carbohydrates in meat
Meat lacks carbs so it should be served with starchy foods
Fat in meat
Bread meat contains more fat Poultry this is saturated and energy access saturated fat creates cholesterol in the blood which could lead to coronary heart disease
What vitimins are in meat
D,A, and B
D: absorbs calcium y
A: healthy eyes
B: healthy nerves system
What minerals are in meat
Iron (create hemoglobin/red blood cells to cary oxygen around the body)
High amounts of phosphorusfor strong bones n teeth
Water in meat
High in water but leaner cuts have more than fatty cuts
How to tenderise meat
Meay mallet
Slow cook
Hanging
Mincing/chopping
Marinate
Why is some meat tougher
Older animal
Acrive part of the body
Incorrect cooking
Why is some meat more tender
Younger animal
Inactive part of the animal
Safe storage of meat
Store in a fridge at 1 degrees or in a freezer at -18 degrees
Safe preparation and cooking of meat
Never re-freeze meat
Cook meat till vrown and juices clea
