Cooking and storing meat

• meat is a good source of iron and HBV (high biological value protein)
• Nutritional value of meat


  fat

  fat-soluble vitamins (A & D)

  varying amount of vitamin B

  lots of water
• Considerations when cooking meat


  food must be cooked and stored properly as it is a high-risk food

  use a temperature probe to ensure meat is cooked all the way through
• Reasons for cooking meat

  destroy dangerous bacteria

  tenderise meat

  improve flavour and colour

  make nutrients easier to digest
• Methods for cooking meat


  steaming

  stewing

  braising

  grilling

  frying

  pot roasting

  roasting
• Storing cooked meat


  keep raw meat below cooked meat in a refrigerator

  cover and put in the refrigerator within 1.5 hours of cooking