MEAT - home ec

What is the classification of meat

Red meat (eg. Cow)

Poultry (eg. Chicken)

Game (eg. Deer)

Offal (eg. Kidney)

How can you tenderise meat

Beating with a meat hammer

Chopping or mincing

Hanging

Marinating (eg. In vinegar)

name 3 nutritive values of meat

1. Very good source of HBV protein

2. Red, offal and game meats are rich in iron.

3. It’s a good source of B group vitimans

Name 3 dietetic values of meat

1. Very good source of HBV protein

2. Serve with carbohydrate-rich foods (eg. Potato) so the meal is balanced

3. Red,offal and game meats are rich in iron

Name 3 practices for buying meat

1. Buy meat with bord bia quality mark

2. Buy meat at the end of shopping so it can be put in the fridge more quickly

3. Visually check that the meat is fresh - meat should be dark and red.

Name 3 practices for when storing meat

1. Meat should be stored in the bottom shelf of the fridge to avoid drip contamination

2. Meat bought loose should be used within 2-3 days

3. Pre-frozen meat should be frozen solid

Name 3 practices when preparing meat

1. When finished cooking meat wash hands and equipment very well to avoid cross-contamination

2. Defrost frozen meat by taking it out the night before

3. Wash hands regularly when working with meat to prevent cross contamination

Name 3 practices when cooking meat

1. Set oven to right temperature so the meat is safe to eat

2. Choose a safe chopping method when working with meat

3. Meat should be at a MINIMUM temperature of 75°c in the oven

What are 3 methods of cooking meat

1. Grilling

2. Roasting

3. Frying

What are 3 effects of cooking meat

1. Bacteria is destroyed

2. Protein coagulates

3. Fat melts

Describe the structure of meat