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Flashcards in Meat Deck (31)
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1

Types of meat

Carcass meet
Poultry
Game
Offal

2

Carcass meet

Sheep-lamb, mutton
Lamb-veal, Beef
Pig-pork, bacon

3

Poultry

Chicken
Turkey

4

Game

Wild birds eg. Pheasant
Wild boars eg.bacon

5

Offal

Edible internal animals organs
Eg. Liver
Kidney

6

4 methods of cooking tough meat

Grilling
Frying
Roasting
Stir frying

7

5 methods of cooking tender meat

Stewing ink
Casseroling
Boiling
Brains
Pressure cooking

8

3 meat products

Sausages
Burgers
Black pudding

9

Nutritive value protein meat

HBV etc..

10

Nutritive value meat fat

High in saturated fat
Visible and invisible...

11

Vitamins meat nutritive value

Vitamin B for release of energy and healthy nerves

12

Nutritive value meat minerals

Iron- red blood cells- hemoglobin
Calcium and phosphorous for healthy bones and teeth

13

Meat protein

20-25

14

Meat fat

20

15

Meat carb

0

16

Meat vitamins

B

17

Meat minerals

Iron, calcium, phosphorous

18

Water meat

60

19

Structure of tough meet

Longer, thicker fibers, more connective tissue, older animals and active parts of the body eg.leg

20

tender meat

Comes from young animals and inactive parts of the body eg. Back (fillet steak)

21

4 cause of toughness in meat

Age
Activity
Incorrect hanging
Incorrect cooking

22

6 guidelines for buying meat

Reliable hygienic shop
Good quality, low fat
Slightly moist, good odor
Not smell
Check expiry date if possible
Choose suitable cut for dish

23

6 ways of tendering meat

Hang: allow enzymes to work
Pound: break up fibers
Mince: or cut into small pieces
Moist methods of cooking: stewing
Marinate : oil, vinegar and herbs
Chemically: papain

24

3 reasons for cooking meat

Bacteria destroyed, safer
Improves flavor
Improves appearance

25

6 Effects of cooking on meat

Bacteria destroyed
Protein coagulates, juice kept in
Fat melts
Colour changes eg.red to brown
Meat shrinks
Flavor develops

26

5 guidelines for preparing meat for cooking

Defrost thoroughly if needed
Don't prepare beside ready to eat foods
Trim visible fat
Choose suitable cooking method
Weigh meat to calculate cooking time

27

3 meat substitutes

Tofu
Quoin
TVP

28

Tofu

A soya vegetable product

29

TVP

Made from soya beans; cubed, minced or in convenience foods

30

Quorn

Made from fungi, better texture than TVP, used in stews and pies