Transcript Meat

Meat
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Offala term used to describe the internal organs of animals. Such
as the liver, kidney and heart. It includes protein, iron,
vitamin A and C.
Red meatthis includes lamb, beef and pork.
Poultrythis includes chicken, turkey and duck. This is a good source
of protein, as well as being low in fat.
Meat productsthese are foods made form the remnant of meat, i.e..
Sausages, burgers, porkpie. Quite often other ingredients are
added to allow the meat to go further.
A meat probe is often used to check the temperature of meat
in the centre, this will ensure that it is cooked throughout,
and will prevent food poisoning. It is used extensively in the
catering industry.
Accompaniments for meat.
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Depends on the meat.
Beefusually served with Yorkshire puddings and horseradish
sauce.
Lambserved with mint sauce.
Porkserved with apple sauce and chipolata sausages.
Chickenserved with bacon rolls and sausages, stuffing and
bread sauce
Turkeyserved with cranberry sauce.
Storage of meat:
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1) Always buy meat that is in date, and full of colour.
2) Store in refrigerator.
3) Cover to prevent smells and dripping.
4) Uncooked beef, pork and sausages will keep in a fridge for
3 days. Liver needs to be eaten on day of purchase.
5) Frozen meat can be kept for varying lengths of time,
depending on what it is.
Cuts of meat;
Cheaper cuts of meat tend to be tougher, and therefore need
to be cooked for a long period of time at a low temperature.
I.e. steaming or casseroling.
Nutritive value of meat;
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Meat contains Protein, Iron and B group vitamins.
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Definitions:
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Marbling: fat particles in meat which give a marble affect.
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Connective tissue: Substance connecting meat to bone and
fat.
Marinade: used to tenderise meat. Liquid is used to absorb
into meat.
Braising: Slow cooking for cheap cuts of meat.
Tenderising meat:
Marinades, bashing out muscle fibres with a meat mallet,
chopping meat small or mincing. Slow cooking, moist
method.
GAME
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This includes pheasant, rabbit and
pigeon. This is killed by shooting it.
They are given time to hang, to
improve the flavour game is famous
for. This also allows it to become
more tender.
Meat in the catering industry:
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When could a carvery service be offered? And
why would a service of this nature be of use in
certain catering establishments?
What meats could be offered on this service?
Mincemeat recipes;
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Lasagne
Bolognese
Cannelloni
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Select one to cook next week.
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Work out the following anagrams to do
with meat
EMAT PBORE
FFLAO
CNNTCVIOEE
SSUETI
TNRDEEISNGRI
TYPOLUR
LNGIMRAB
RSIBANGI
EAMG
NDEMRAIA
Sweet and sour chicken
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Ingredients
200g chicken breast,
chopped.
 1 onion
 1 large tin pineapples
2 tbsp white wine vinegar
 1 green pepper,
chopped
 ½ pint chicken stock
 2 tbsp corn flour
 1 tbsp brown sugar
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Method
1) peel and finely chop
onion, add to frying
pan with chicken, add a
little oil.
2) once cooked, add
chopped pepper,
pineapples and juice,
white wine vinegar.
3) thicken with corn
flour and add stock.
4) Leave to simmer on
stove.
Meat activity.
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Using resources provided, complete
an informative factsheet on meat in
pairs. Include the following:
Types of meat
Nutritional value
Storage
Dishes made using a variety of
meats