Meat

• What happens to meat when cooked?

  • muscle proteins shrink and moisture is lost
  • changes colour
  • connective tissue softens
  • fat melts
  • flavour develops
• What is the maillard reaction?

  The maillard reaction is non-enzymic browning. It takes place between sugars and amino acids or proteins and produces a brown pigment on the food. The protein reacts with the simple sugars on the meat's surface. Savoury substances are released which produce those characteristic smells.
• Define the term denaturing in meat

  When proteins are heated, the bonds between amino acids break, and they start to unravel, losing or changing their structure.
• List 3 things that can cause denaturation

  • heat
  • agitation
  • acid
• true or false?

  complete the table

  A) false

  B) true

  C) true

  D) false

  
• Define the term marinating

  The process of soaking foods in a seasoned, often weak acidic liquid before cooking.
• Why do people marinate meat?

  • adds flavour
  • adds colour
  • keeps food moist
  • can soften meat
  • adds aroma
  • keeps meat from burning
• Define the term tenderising

  The process of hitting meat with a mallet to break down the bonds between the amino acids and make the meat tender (softer).
• Name the three ingredients that must be included in a marinade and explain their purpose.

  • an acid - to tenderise e.g lemon juice
  • herbs/spices - for flavouring
  • an oil - to hold it all together, moisten the meat
• What hygiene and safety points must be followed when portioning a chicken?

  • use a red chopping board
  • wash hands before and after handling
  • don't wash chicken
  • only use a knife to cut chicken
• Name 1 for each of the following:

  white fish: cod

  red meat: beef

  offal: kidney

  game: venison
• What are the main nutrients found in meat?

  • HBV Protein
  • B Vitamins
  • Fat
  • Vitamin A
  • Iron
• Explain the function of the nutrients found in meat

  HBV Protein - growth of the body, contains all 8 essential amino acids

  Fat - energy source, insulation, protection of internal organs

  Vit D - needed for bones and teeth, general maintenance of cells

  B vitamins - Help release energy from the macronutrients for the body to use

  Iron - red blood cell production
• How can you reduce the fat content when preparing and cooking meat?

  • cut visible fat off
  • healthier cooking methods e.g roasting, grilling
• Meat is a high-risk food that can contain pathogenic bacteria which could cause food poisoning, so it is important that it is stored and cooked correctly. When cooking meat a temperature probe can be used to ensure it has reached a safe temperature. Cooked meat should be cooled within 1.5 hours, covered, then refrigerated.
• Where and how should raw meat be stored?

  • sealed, tight container
  • bottom of fridge
• Where should cooked meat be stored?

  Above raw meat in fridge
• What colour chopping board should be used for raw meat?

  Red
• What colour chopping board should be used for cooked meat?

  Yellow
• Why is it important that meat is thoroughly defrosted before cooking?

  • ensure it is properly cooked
  • cooked evenly
  • any bacteria is destroyed
• What temperature should meat reach when cooked?

  75 degrees celsius for 30 seconds
• What occurs if there is an excess in protein in the diet?

  • strain on liver and kidneys