Foods: Meat Flashcards

1
Q

Offal

A

The edible internal organs of animals, eg. liver, kidney

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2
Q

Causes of toughness in meat

A

Age: older animals have tougher meat
Activity: active parts, such as leg or neck is tough
Incorrect hanging: meat must be left to hang in certain conditions after slaughter to make it tender
Incorrect cooking: tough cuts become tougher if cooked incorrectly

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3
Q

tenderising meat methods

A

Hang meat to allow enzymes to tenderise it

Pound meat with steak hammer to break up the fibres

Mince or cut meat into small pieces

Use moist methods of cooking, such as stewing

Marinate meat before cooking i.e. soak it in marinade (mixture of oil, vinegar)

Use chemical tenderisers such as papain

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4
Q

Composition of red meat

A

Protein 20-25%

Fat 20%

Carbohydrate 0%

Vitamins B group

Minerals Iron, calcium, phosphorous

Water 60%

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5
Q

Nutritive value of meat - Protein

A

Excellent source of HBV protein. Useful for growth

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6
Q

Poultry

A

Meat from birds, eg. chicken, turkey

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7
Q

Nutritive value of meat - Fat

A

High in saturated fat.
Can be visible or invisible.
Provides energy
Saturated fat should be restricted got people on low-cholesterol diets. Also can be difficult for elderly and sick people to digest.

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8
Q

Nutritive value - Carbohydrate

A

Does not contain carbohydraes, often served with foods with carbohydrates eg. pasta, potatoes, bread.
Opt for high-fibre variety.

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9
Q

Nutritive value - Vitamins

A

Contains B group, releases energy from food.

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10
Q

Nutritive value - Minerals

A

Excellent source of iron, healthy red blood cells. Easily absorbed form of iron. Important to avoid anemia.
Contains calcium, phosphorous, for healthy bones.

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11
Q

Nutritive value - Water

A

Contains about 60% water

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12
Q

Structure of meat

A

Tough meat - Contains longer, thicker fibres and more connective tissue. Found in older animals, and active parts such as leg, neck

Tender meat - Comes from young animals and inactive parts, such as back of animal

Tough meat is cheaper than tender meat, but contains same nutritive value. Tough meat can be tenderised at home.

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13
Q

cooking methods for tender cuts

A

grilling
frying
roasting
stir frying

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14
Q

cooking methods for tough cuts

A

stewing
casserolling
boiling

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15
Q

buying meat guidelines

A

buy in reliable, hygienic shop
should be of good quality & low fat content
should appear slightly moist and have good colour
should not smell
check expiry date on pre-packed meat, eg. minced meat
choose suitable cut for dish you intend to cook

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16
Q

preparing meat for cooking

A

defrost frozen meat thoroughly before cooking
do not prepare beside ready-to-eat to avoid cross-contamination
trim away visible fat
choose suitable cooking method for cut
weigh meat to calculate cooking time

17
Q

reasons for cooking meat

A

bacteria destroyed, makes meat safer to eat
improves flavour
improves appearance of meat

18
Q

effects of cooking on meat

A
bacteria destroyed
protein coagulates on surface, seals in juices
fat melts
colour changes. red meat turns brown
meat shrinks
flavours develop
19
Q

meat products

A

Made from meat & other ingredients such as breadcrumbs or oatmeal to create bulk in product. May contain salt, extra fat & other additives.

Include: sausages, nuggest, burgers, corned beef

20
Q

Meat substitutes

A

Foods that are used instead of meat. Used in diet of vegetarians as meat subtitutes. Can be added to meat during cooking to make meat go further.

21
Q

Tofu

A

soya protein product

22
Q

textured vegetable protein (TVP)

A

made from soya beans

23
Q

quorn

A

made from fungi

24
Q

advantages of meat substitutes

A
does not contain saturated fat
contain fibre
cheaper than meat
suitable for vegetarians
longer shelf life
can be used with meat as money saver
25
Q

Storing meat

A

Separate raw meat from ready-to-eat foods
Remove wrapping
Refrigerate or freeze
Use before expiry date