Home Economics - Meat

  1. What is offal?
    This is the edible internal organs of an animal eg. liver
  2. Outline the nutritive value of meat
    1. High in protein which is good for growth and repair

    2. High in iron which prevents anaemia

    3. High in Vitamin B which helps the nervous system

    4. High in saturated fat which can lead to heart disease

    4. Does not have any carbohydrate so it should be eaten with foods high in carbohydrate eg. potatoes
  3. What factors make meat tough or tender?
    1. Age of animal

    2. Activity of animal
  4. List six ways meat can be temderised
    1. Hanging

    2. Chop/mince

    3. Beat

    4. Marinade

    5. Slow cook

    6. Use tenderiser
  5. List three guidelines for buying meat
    1. Buy from a clean, reliable shop

    2. It should have no bad smell

    3. Make sure there is not alot of fat on the meat
  6. How should meat be stored?
    1. In the fridge and use within 2 days

    2. Store in the fridge on a plate so it cannot drip
  7. How can meat be prepared and cooked safely?
    1. Thaw meat fully before cooking it

    2. Do not prepare or store raw meat near cooked food.  This can cause food poisoning

    3. Never refreeze meat
  8. List the effects of cooking on meat
    1. Fat melts

    2. Meat shrinks

    3. Changes colour

    4. Protein coagulates

    5. Flavours develop

    6. Bacteria are destroyed
  9. Name three meat alternatives
    1. Tofu

    2. Textured Vegetable Protein (TVP)

    3. Quorn
Card Set
Home Economics - Meat