REVISION

MEAT & FISH

Name 2 main proteins in muscles Myosin Actin

Give examples of meat and their sources Beef: Cow, cattle Mutton: Goat, sheep Pork:Pig Veal:Calf Venison: Deer

What are offals? Edible internal organs of animals

Offals are rich in… iron and vitamin B12 (liver and kidney) Vitamin A (liver) Glycogen (liver)

List 5 factors to consider when choosing meat

Good characteristic colour No unpleasant smell Firm and elastic to touch, moist but not wet. Grain should be fine and even. Avoid too much bone, gristle or fat

Which is more tender? Meat from young

animals Meat from the legs Meat with

concentrated visible fats

Meat from mature animals

Meat from the ribs Meat with fat more

evenly distributed

Give 5 reasons for cooking meat.

To kill any harmful bacteria To make it tender and more digestible To make it look, taste and smell more

appetizing To preserve food for later use To develop extractives for flavour

What is the effect of dry heat on meat?

Protein starts to coagulate at 60°C Red meat changes to brown Fats melts and goes crisp making meat

juicy Meat shrinks as protein coagulates and

shortens.

Explain the effect of moist heat on meat.

Protein starts to coagulates at 60°C when outer layer is sealed lightly.

Red meat changes to grayish brown. Fat melts partly and seeps into the gravy. Meat shrinks a little. The longer the cooking, the greater the

shrinkage. Juices tend to come out of the meat into the

gravy, developing a rich flavour in the gravy, with slight loss of flavour of meat.

What type of heat / cooking method is best for tender meat?

Dry heat cooking (roasting, baking, grilling)

What type of heat / cooking method is best for tough meat?

Moist heat method (boiling, stewing, frying)

State 3 ways to reduce fat content when consuming meat

Use more poultry, reduce consumption of red meat

Avoid frying. Grill or bake instead Remove fat before cooking

What is the difference between white fish and oily fish? Oily fish has a higher fat content

compared to white fish.

What are the 5 points to consider when choosing fish?

Flesh is firm and springy to touch Eyes are bright and prominent and not

sunken Gills are bright red Scales are moist and close to the skin and are

bright and shiny No unpleasant smell

State 5 ways to preserve fish.

Frozen Canned Salted Steamed Smoked

State 3 reasons why fish cook faster than meat.

It has shorter and finer muscle fibre It has smaller amount of fine connective

tissue It has no elastin