meat and fish

Question 1

2 micronutrient found in meat?

Answer 1

iron
b12
magnesium
potassium
selenium
zinc

Question 2

3 reasons why meat is cooked?

Answer 2

to make it tender
to kill harmful bacteria
to imrpove flavour

Question 3

explain 2 methods of preparing /cooking meat to make it tender?

Answer 3

batting: using a meat hammer to flatten, has the effect of breaking down connective tissue nd tenderising
marinading: the acids in marinade break down fibres

Question 4

name as many types of offal as possible

Answer 4

liver, kidney, tail, heart, tongue, tripe, sweetbread.

Question 5

types of poulrty

Answer 5

turkey, duck, goose, pheasant, ostritch,chicken

Question 6

a protein found only in animal foods and seafood

Answer 6

collagen

Question 7

animal protein substance having gel-forming properties, used primarily in food products and home cookery,

Answer 7

gelatin

Question 8

define haemoglobing

Answer 8

red protein responsible for transporting oxgen in the blood

Question 9

define myoglobin

Answer 9

a red iron-containing protein pigment in muscles that is similar to hemoglobin.

Question 10

RSPCA Assured?

Answer 10

ethical food label dedicated to animal welfare, prooof that animal have has a better life

Question 11

Red tractor?

Answer 11

this logo gives information on where food has been farmed processes and packed.

the animals have been given safe food which will not contaminate the meat/milk the produce. there health is regualryl checked. farmers under this scheme must use responsible farming methods, not pollute land & minimise impact of farming on wildlife & plant

Question 12

nutritional value

meat and poulrty are excelent sources of _____________ used for growth and repair of muscles and cells, hormones and the immune stystem, they are made up of amino acids

Answer 12

protein

Question 13

nutritional value

amount can vary:
it is visible
red meat has a higher content and is roughly half saturated and half unsaturated
beef and lamb have more saturated _____ than pork

Answer 13

fat

Question 14

nutritional value

component of haemoglobin which helps carry oxygen around the body to all cells for the production of energy and the maintenance of cells. red meat is a very good source of ………

Answer 14

iron

Question 15

nutritional value

helps keep heart and liver healrthy. essential also for strong bones and goood muscle function.

Answer 15

magnesium

Question 16

nutritional value

maintanes fluid and electorlyte balance in the body

Answer 16

pottasium

Question 17

nutritional value

regulates the thyroid gland and has antioidant properties

Answer 17

selenium

Question 18

nutritional value

essential for healthy skin, bones and teeth, the immune and reproductive systems, liver function and sense of smell and taste. also brain development in youger people

Answer 18

zinc

Question 19

nutritional value

what vitamins does meat contain

Answer 19

A, D B group especially B12 (NO C)

Question 20

cooking

why is meat cooked

Answer 20

to kill bacteria and make it safe to eat
to improve texture
to improve flavour/taste
to improve colour ad appearance
to keep it fresh for longer

Question 21

cooking

changes that occure

Answer 21

muscle proteins shrink and moisture is lost
colour changes usually to brown
connective tissue softens
fat melts
flavour develops

Question 22

cooking

what is the mailard reaction?

Answer 22

takes place between sugars and amino acids. Proten reacts with the simple sugars ont he meat surface and savoury substances are released which give th esmell and flavour of cooked meat

Question 23

cooking

what happens whenmeat loses juices

Answer 23

causes meat to shrink and lose weight, if meat is overcooked it becomes tough and indegestible

Question 24

cooking

what are the differnet ways meat can be tenderised?

Answer 24

• marinading
• mincing
• bashing with a mallet
• scoring the surface with a knife

Question 25

# cooking explain marinading

Answer 25

process of soaking foods ina liwuid mixture, usually wine, vinegar or lemon juice with various spices an dherbs, prior to cooking. given time the marinade tenderises and gives flavour to the meat.

Question 26

# choppin board colours yellow?

Answer 26

cooked meat

Question 27

# choppin board colours red?

Answer 27

raw meat

Question 28

# choppin board colours blue?

Answer 28

fish

Question 29

# choppin board colours brown?

Answer 29

vegtables

Question 30

# choppin board colours white?

Answer 30

bread and dairy products

Question 31

# choppin board colours green?

Answer 31

fruit, herbs and salads

Question 32

# storage what tempreature should it be sotred

Answer 32

5 degrees

Question 33

# storage what shelf should it be stored on

Answer 33

bottom

Question 34

# storage should raw meat, fish adn poultry be stored above or below cooked meat, fish and poultry.

Answer 34

below.

Question 35

# storage how soon after purchase should fish and offal be used

Answer 35

same day as they "go off" very fast

Question 36

# buying and selecting is beef darker than pork and lamb

Answer 36

yes

Question 37

# buying and selecting is meat from a younger animal lighter in colour

Answer 37

yes

Question 38

# buying and selecting is the front half or hind quater less tender

Answer 38

front half because it has more muscle

Question 39

# buying and selecting what half contains fewer muscles and les conective tissue and therefore is more tender

Answer 39

back half

Question 40

# buying and selecting which cuts are the prime tender cuts

Answer 40

loin and rump, as they do the least work and have shorter finer muscle fibreswih less connective tissue