Animal protein Flashcards
(95 cards)
1
Q
What is meat?
A
Protein sourced from animals
2
Q
What is poultry?
A
Birds that are eaten for protein
3
Q
What is offal?
A
Edible organs of animals and birds
4
Q
What is game?
A
Meat sources from wild animals
5
Q
Give examples of poultry
A
Chicken Turkey Duck Goose Guinea fowl Wood pigeon Phesant Quail Ostrich
6
Q
What does the RSPCA assured food label mean?
A
Animals were raised in conditions that met animal welfare standards
7
Q
What does the red tractor label mean?
A
No risk of contamination
Responsible farming methods were used
8
Q
What animals are used for beef?
A
Cows
9
Q
How long is beef hung for before being portioned and sold?
A
10-14 days but 6 weeks is the best
10
Q
What qualities should you look for in good quality beef?
A
Firm Fine grained Moist Marbling Cream coloured fat Burgundy colour
11
Q
What is veal?
A
Meat comes from male calves, kept in confined conditions and slaughtered when young
12
Q
What is meat from a sheep less than a year old called?
A
Lamb
13
Q
What is meat from a sheep older than a year old called?
A
Mutton
14
Q
What animal does pork come from?
A
Pigs
15
Q
What is ham?
A
A specific cut of pork from the thigh which can be cured and smoked
16
Q
What is bacon?
A
Pork that has been cured and sometimes smoked
17
Q
What is gammon?
A
The cured whole leg of pork
18
Q
What percentage of the worlds population eat goat as a common meat?
A
80%
19
Q
What is the nutrition of rabbit like?
A
Low in fat
Cholesterol free
High in protein
20
Q
What is venison?
A
Meat that comes from deer
21
Q
How old is a battery chicken when slaughtered?
A
40 days
22
Q
How old is a free range chicken when slaughtered?
A
56 days
23
Q
How old is an organic chicken when slaughtered?
A
80 days
24
Q
Name a range of offal
A
Liver Liver Heart Kidney Tail Tongue Tripe Sweetbreads
25
What type of meat has a higher fat content?
Red meat
26
What minerals are found in meat?
```
Iron
Magnesium
Potassium
Selenium
Zinc
```
27
What vitamins are found in meat?
Vitamin A
Vitamin D
B vitamins
28
How many grams is a portion of meat?
80g
29
What qualities should you look for in lamb meat?
```
Firm
Dull red
Fine texture/grain
Hard, brittle, flaky, clear white fat
Bones should be pink and porous
```
30
What qualities should you look for in pork meat?
Pinkish
White marbling
Firm, brittle, creamy fat
31
What qualities should look for in ham and bacon?
```
No smell
Slightly damp to touch (moist)
Firm, white fat
No yellow or green stains
Rind should be smooth and elastic
```
32
What two factors affect the flavour of meat?
Breed of animal
| Diet of animal
33
What three factors affect the colour of meat?
Type and breed of animal
Diet of animal
Welfare of animal
34
What two factors affect the texture and taste of meat?
Amount of water and fat
| The types of protein in the meat
35
Why is meat red?
Myoglobin
| Haemoglobin
36
Why do we cook meat?
```
Kill bacteria and make it safe
To make the meat tender and easier to eat
To improve the flavour and taste
To improve the colour and appearance
To extend the shelf life
```
37
What chemical and physical changes happen during cooking of meat?
```
Proteins shrink and moisture is lost
Changes in colour e.g. browning
Connective tissue softens
Fat melts
Flavour develops
```
38
What does collagen in meat change to during cooking?
Gelatine
39
At what temperature does meat change colour?
65oC
40
What is the maillard reaction?
When proteins cook and go brown when heated in the presence of sugar
41
What cooking methods can be used for meat and poultry?
```
Boiling
Poaching
Steaming
Stewing
Braising
Roasting
Grilling
Barbequing
```
42
What are processed meats?
Muscle meat combined with animal fat e.g. chicken nuggets and burgers
43
What are cured-raw meats?
No heat treatment used
Just cured with either nitrite or salt
E.g. parma ham, prosciutto
44
What are cured-cooked meats?
Cured with either nitrite or salt
Then cooked
E.g. hams
45
What are raw-cooked meats?
Muscle meat, fat and non-meat ingredients which are processed raw, shaped then cooked
E.g. frankfurters
46
What are precooked-cooked meats?
Muscle trimmings, fatty tissues, head meat, animal feet, animal skin, blood, liver and other edible slaughter by-products
Precooked and then cooked again e.g. black pudding, pate
47
What are raw fermented sausages?
Uncooked meat product mixed with salt, nitrite, sugar and spices put into casing e.g. fermented sausages
48
What are dried meat products?
Meat products which have been dehydrated e.g. biltong or jerky
49
What accompaniments are traditionally served with beef?
Yorkshire pudding
Horseradish
Mustard
50
What accompaniments are traditionally served with chicken?
Chipolata
Bacon roll
Bread sauce
51
What sauce traditionally accompanies lamb?
Mint sauce
52
What sauce traditionally accompanies pork?
Apple sauce
53
What accompaniments are traditionally served with turkey?
Chipolata
Bacon roll
Cranberry
54
At what temperature do proteins start to coagulate?
60oC
55
What food poisoning bacteria is linked to poultry?
Salmonella
56
What food poisoning bacteria is the most common in the UK?
Campylobacter
57
At what temperature should raw meats be stored?
Below 5oC
58
Where in the fridge should raw meats be stored?
At the bottom
59
Where should raw meat be defrosted?
In the fridge
60
What colour chopping board is used for raw meat?
Red
61
What colour chopping board is used for cooked meat?
Yellow
62
Why are fish stocks shrinking?
Too many fish being harvested
| Too much rubbish being thrown into the sea
63
What does the term sustainable mean in relation to fish farming?
Fishing from a managed stock and caught in a way that causes minimal damage
64
What are the three categories of fish?
Oily
White
Shellfish
65
What are oily fish?
More than 5% fat
Dark in colour (because of the fat)
Mackerel, herring, tuna, salmon, sardine and trout
66
What is white fish?
Less than 5% fat
White in colour
Cod, haddock, sole, coley, hake, tilapia, whiting and sea bass
67
What are the two categories of shellfish?
Molluscs
| Crustaceans
68
What are molluscs?
Small soft bodied animals that live inside a shell
| E.g. cockles, winkles, mussels, whelks
69
What are crustaceans?
Soft bodies, jointed sea animals that have a hard protective shell.
70
Where should fish be stored?
In the fridge
| Below 5oC
71
How can you tell if fish is fresh?
```
Eyes should be bright and shiny (not sunken)
No slime
Should smell of the sea
Gills should be red
Should be firm to the touch (not mushy)
```
72
Should shellfish be open or closed when raw?
Closed
73
Should shellfish be open or closed when cooked?
Open
74
How can fish be preserved?
```
Salting
Smoking
Pickling
Canning
Drying
Freezing
```
75
Does fish have more or less connective tissue than meat?
Less
76
What does collagen (connective tissue) turn to when cooked?
Gelatine
77
Why is it good to eat omega 3 (found in fish)?
Reduces cholesterol levels
| Reduces risk of heart disease
78
What are the symptoms of omega 3 deficiency?
```
Fatigue
Poor memory
Dry skin
Heart problems
Mood swings
Depression
Poor circulation
```
79
What minerals are fish a good source of?
Vitamin A
| Vitamin D
80
What minerals are fish a good source of?
```
Iodine
Fluorine
Calcium
Magnesium
Zinc
Sodium
Potassium
Phosphorous
```
81
What are the four categories of egg production?
Battery
Barn
Free range
Organic
82
What stamp do egg shells have on them?
Red lion
83
What does the lion stamp on eggs mean?
British
| Comes from hens that have been vaccinated against salmonella
84
What part of the egg which keeps the yolk in the middle of the egg?
Chalaze
85
What is the proper term for the egg white?
Albumen
86
What macronutrient are eggs and good source of?
Protein
87
What vitamins are eggs high in?
Vitamin A
Vitamin D
Vitamin E
Vitamin B12
88
What term describes when protein sets e.g. an egg turning from liquid to solid?
Coagulation
89
When eggs are whisked what is trapped by the protein?
Air
90
What term describes brushing beaten egg on pastry and bread to make it shiny and golden brown?
Glazing
91
What happens to egg white as eggs get older?
The egg white becomes thinner
92
What is a foam?
Gas trapped in a liquid e.g. meringues
93
At what temperature does egg white start to coagulate?
60oC
94
At what temperature does egg yolk start to coagulate?
70oC
95
What food poisoning bacteria is linked to eggs?
Salmonella
