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Flashcards in Meat / Poultry / Fish Deck (20)
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1

How much protein is there

12 to 20%

2

How much fat is there

5 to 25%

3

How much carbohydrates is there

0%

4

What type of vitamins is there

B group

5

What types of minerals is there

Iron and phosphorous

6

How much water is there

55 to 70%

7

Name 2 nutritive values

1. Meat is a very good source of first-class proteins which is essential for growth and repair
2. Meat is lacking in carbohydrates it is often served with carbohydrates food such as potatoes or rice

8

An example of a good meal

Grapefruit segments vitamin C
Roast pork
roast potatoes carbohydrate
Cauliflower au gratin calcium
Applesauce
Rhubarb tart carbohydrates
cream

9

Value of meat in a diet

-Meat is an important source of protein iron and vitamin B
-meat can be cooked using a variety of methods

10

Name three types of structure in Meat

Fat
fibres
connection of tissue

11

Causes of toughness in Meat

Age
activity
incorrect hanging
incorrect method of cooking

12

Tenderising meat

Correct hanging
Beating with the meat hammer

13

Name three types of cuts of meat

Fillet
Sirloin
Striploin

14

Name three types of lamb

Neck
Gigot
Fairend

15

Name one guidelines for buying meet

Make sure in the shop that the meat is red

16

Name three types of storing meat

Refrigerate as soon as possible
Store raw and cooked meat separately
Use within two days of purchase

17

Name one reason for cooking meat

To destroy bacteria and make it safe to eat

18

preparing meet for cooking

Weymede and calculate the cooking time

19

Name one effects on cooking

Some vitamin be and amino acids are destroyed

20

What does the term meat refers to

The term meet refers to the flesh of an animal and bird and to their edible internal organs