Meat + Poultry Flashcards
1
Q
Fibre make up=
A
Hollow and filled with Water and extractives. Held together by fibres called conective tissue
2
Q
Tough cuts
A
Fibres are longer and more course
3
Q
Tender cuts
A
Shorter and finer fibres
4
Q
Tenderising meat
A
Correct hanging
Mincing
Chemical tenderises
5
Q
Effects of cooking meat
A
Protein coagulates
6
Q
Offal
A
Edible internal organs
7
Q
Meat alternatives =
A
Quorn- from micro organisms
8
Q
Meat alternatives =
A
Textured vegetable protein - soya beans
9
Q
Poultry
A
Chickens, ducks, turkeys and geese
10
Q
Benefits of poultry
A
High in protein low in fat and iron
11
Q
Structure of meat
A
Made up of tiny fibres.
