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Flashcards in Foods Deck (7)
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1

Compositions of red meat

Protein20-25%
Fat 20%
Carbs-0%
Vitamins-b group
Minerals-iron, phosphorus, calcium
Water -60%

2

Tough meat

Longer thicker fibres more connective tissues found in old animals in active parts

3

Tender meats

From young animals from inactive parts of the body

4

Causes of toughness of meat

Age, activity, incorrect hanging and incorrect cooking

5

Meat

Flesh of an animal carcass e.g sheep. Lamb
Poultry - chicken turkey
Game -wild birds
Offal-edible organs

6

Tenderising meats

Hanging
Mince
Pound
Moist methods
Marinate
Chemical tenderisers

7

Buying meat

Hygenic reliable shop
Good quality low fat content
Good colour slightly moist
Shouldn't smell
Check expiry date
Choose suitable cut of meat