Chapter 10: Meat

Question 1

Where does most of the protein in our diet come from?

Answer 1

Meat,poultry, eggs, beans and nuts

Question 2

What healthy eating guideline should you follow in regard to this shelf?

Answer 2

Choose low fat options

Question 3

Give 2 examples of this healthy eating guideline

Answer 3

Lean cuts of meat & protein alternatives such as pulse vegetables

Question 4

What foods from this shelf should you limit?

Answer 4

You should limit processed foods such as rashers, sausages and breaded meats

Question 5

What is meat?

Answer 5

It is the flesh and edible internal organs of animals and birds

Question 6

List the 4 classifications of meat & give 2 examples.

Answer 6

Carcass: pig & cow
Poultry: chicken & turkey
Game: pheasant & rabbit
Offal : kidney & liver

Question 7

What meat is most generally tough meat?

Answer 7

Carcass meat

Question 8

What type of animal (age) and where has the most connective tissue?

Answer 8

Tough meat comes from an older animal or from very active parts of the animal eg. Neck or leg

Question 9

How must tough cuts of meat be cooked?

Answer 9

They must be cooked using slow moist cooking methods eg. Braising & stewing

Question 10

How does tenderising meats work?

Answer 10

Tenderising meats work by breaking down the long thick fibres and the connective tissue tissues that hold them together making them more digestible

Question 11

Does tender meat have less or more connective tissue?

Answer 11

Less

Question 12

Where does tender meat come from?

Answer 12

It comes from parts of the animal that is not an active part or from younger animals

Question 13

Is offal tender or tough?

Answer 13

Offal is very tender

Question 14

How can tender meats be cooked? Give 2 examples

Answer 14

Using fast dry methods eg. Frying chicken or barbecuing

Question 15

How much protein is in carcass meat?

Answer 15

20-30%

Question 16

How much protein is in poultry?

Answer 16

20-30%

Question 17

How much fat is in carcass meat?

Answer 17

10-30%

Question 18

How much fat is in poultry?

Answer 18

2-5%

Question 19

Is their any carbohydrates in carcass or poultry meat?

Answer 19

No

Question 20

What minerals are in carcass meat?

Answer 20

Iron, potassium, phosphorus & zinc

Question 21

What minerals are in poultry?

Answer 21

Calcium, iron , phosphorus & zinc

Question 22

What vitamin group is in carcass & poultry meat?

Answer 22

B group vitamins

Question 23

What vitamin group is in carcass & poultry meat?

Answer 23

B group vitamins

Question 24

How much water is in carcass meat?

Answer 24

50-60%

Question 25

How much water is in poultry?

Answer 25

65-75%

Question 26

What does tenderising meat do?

Answer 26

Tenderising meat breaks down long, thick fibres and the connective tissues that holds them together, making them more digestible.

Question 27

Is meat a source of HBV or LBV protein ?

Answer 27

HBV protein

Question 28

What influences how much saturated fat is in meat?

Answer 28

The type and cut of meat.

Question 29

What does meat lack?

Answer 29

Carbohydrates

Question 30

What are meat, offal and game good sources of?

Answer 30

Iron.

Question 31

What vitamins are meat a good sources of?

Answer 31

A,C,D and K

Question 32

The higher the fat content in meat the lower the …..

Answer 32

Water

Question 33

What people is the HBV protein in meat good for?

Answer 33

Children, teenagers & pregnant women

Question 34

What people is the HBV protein in meat good for?

Answer 34

Children, teenagers & pregnant women

Question 35

Carcass meats are high in saturated fat which diet should avoid this meat?

Answer 35

Low-cholesterol diets

Question 36

Meat should be served with what to create a balanced meal?

Answer 36

Carbohydrates.

Question 37

Carcass meat, offal and game are all sources of iron, who is it good for?

Answer 37

Girls and pregnant women

Question 38

List 3 safe and hygienic practices for buying meat.

Answer 38

- Buy meat with the Bord Bia quality mark - check the that the meat has no extra fat & ask the butcher to remove the fat. - Buy the meat at the end of the shopping trip, so it can be frozen/ refrigerated immediately

Question 39

List 2 safe and hygienic practices for buying meat.

Answer 39

- Buy pre packaged meats with the latest use-buy-date, - Check that the meat is fresh- red meat should be dark red and chicken plump and not dried out or discoloured

Question 40

List 3 safe and hygienic practices for storing meat.

Answer 40

- Pre-frozen meat should be frozen solid - Fresh meat should be stored on the bottom shelf of the fridge, to avoid cross- contamination - Loose meat needs to used within 2-3 days. Prepackaged meats, check use-by-dates

Question 41

List 1 more safe and hygienic practices for storing meat.

Answer 41

-Refrigerate leftover as soon as soon as they are cool and use within two days.

Question 42

List safe and hygienic for preparing meat:

Answer 42

- Defrost frozen meat by taking it out of the freezer the night before. Put in a container and put in the bottom shelf to defrost . - If cooking a whole chicken, remove the giblets before cooking. -Wash hands and equipment thoroughly used in prep of raw mean to prevent cross-contamination

Question 43

List safe and hygienic for cooking meat:

Answer 43

- Weigh meat, set the oven to the correct temperature, time cooking to ensure that the meat will be cooked properly. -Choose a cooking method suited to the cut and type of meat.

Question 44

Give 3 examples of cooking meat and what meat are the best for this method:

Answer 44

- Roasting: roast leg of lamb - Fried: Fried rashers - Stewing: beef stew

Question 45

List 4 effects of cooking meat:

Answer 45

- Bactria is destroyed, making meat edible - collagen changes to gelatine, making it digestible - protein coagulates, causing meat to shrink - fat melts, which develops flavour.

Question 46

List 3 effects of cooking meat:

Answer 46

- meat changes from red or pink to brown or white - some b group vitamins are lost - if overcooked meat becomes dry and tough

Question 47

Does fresh meat have a short or long shelf life?

Answer 47

Short

Question 48

List the 7 methods of processing meat:

Answer 48

- packing - drying - canning - freezing - vacuuming - smoking - salting