meat

• What is meat classified as?

  The muscle tissue of dead animals
• What are the four main sources of meat?

  • Animals: pork, beef, lamb
  • Poultry: chicken, turkey, duck, goose
  • Game: venison, rabbit, pheasant
  • Offal: liver, tongue, tripe, kidney
• Why is meat from older animals tougher?

  Longer fibres are associated with tough meat
• Which muscle areas provide tough meat?

  Thighs and shoulders of animals
• What cooking methods are needed for tough cuts of meat?

  Longer, slower cooking methods in wet heat
• How can tough cuts of meat be prepared for quicker cooking?

  Ground or minced to break connective tissues
• What is the cooking method for less used muscle areas?

  Cooked quickly in dry heat
• What is the purpose of marinades?

  Add flavour and break down protein
• What happens to proteins as meat cooks?

  Proteins coagulate due to heat
• What is the Maillard reaction?

  A reaction causing browning of meat
• What does collagen break down into when cooked?

  Gelatine, making the meat tender
• What should be known for cooking different meats?

  The safety rules for cooking meat
• How can meat joints be tested for readiness?

  Using a meat probe or temperature probe
• What temperature should chicken be cooked to?

  80 °C
• What is the cooking temperature for pork?

  75-80 °C
• What is the cooking time for 500g of beef rare?

  20 minutes
• What nutrients does meat contain?

  • Proteins: collagen, elastin, myoglobin
  • Fat: saturated
  • Minerals: iron, calcium, phosphorus
  • Vitamins: B1 and B12
  • Cholesterol
• How should raw meat be stored?

  Covered at the bottom of the fridge
• Why should raw meat be kept separate from cooked meat?

  To avoid cross-contamination
• What is the safe storage temperature for chilled meat?

  Between 0°C and 5°C
• What is the safe storage temperature for frozen meat?

  Between -18°C and -22°C
• What is poultry classified as?

  Chicken, turkey, duck, and goose
• How do muscle fibres in poultry compare to beef?

  They are usually shorter in poultry
• Which part of poultry is more tender?

  The breast is more tender than legs
• What is the most favoured poultry in the UK?

  Chicken
• Why are ducks richer in taste than chickens?

  Ducks have fattier flesh than chickens
• What nutrients does poultry contain?

  • Protein: 90%
  • Saturated fat varies by type and cooking
  • B-group vitamins
  • Minerals: magnesium and phosphorus
• How should raw poultry be stored?

  Covered at the bottom of the refrigerator
• Why must raw poultry be kept away from cooked meat?

  To avoid cross-contamination
• What must be done if poultry has been frozen?

  It must be defrosted thoroughly
• What is the use by date for poultry?

  Poultry must be used within its date