Meat
Nutritive value of meat
Meat is a good source of protein, vitamin A, thiamin, riboflavin, and niacin some meats also contain traces of iron
Give the names of the two most common poultry
Chicken, turkey
What are the two groups of fish
Finfish
Shellfish
the flesh of domesticated animals usually cattle and sheep that is used for food.
MEAT
Heat effect on meat and changes during cooking
The colour changes from red to brown making it more appealing to the eye
Vitamins found in poultry
vitamin A, Thiamin, riboflavin, and niacin
Heats effect on fish
When fish is cooked it is easily flaked by a fork it changes colour from translucent to opaque.
the internal organs of butchered animals.
OFFALS
How is meat cured?
Usually this is done to special cuts of meats. Home curing is usually done with the aid of salt, sugar and sometimes vinegar sugar for flavour salt to extract moisture and form a brine solution
2 Ways of preparing poultry
Importance of fish in the diet
ANY ONE STATED
High in important nutrients
May lower your risk of heart attacks and strokes
Contain nutrients that are crucial during development
A good dietary source of vitamin D
The white flecks of intramuscular fat in meat
MARBLING
Choosing meats
The fat of the meat should be creamy white.
The flesh should be springy when touched if the indentation remains it stale
All meat must be government inspected to protect consumers
How to refrigerate poultry
store wrapping should be removed and bird placed on a platter this should be used within 2 days.
Choosing Fish
Eyes should be bright and bulging
Flesh should be shiny and shining
Gills should be reddish-pink in colour
The name given to any domesticated bird that is reared for eggs and meat
POULTRY
When should meat be frozen
meat to be kept for more than two days should be frozen.
Describe a fresh poultry
Fresh poultry should have creamy white unbroken skin and plump flesh
State two cuts of fish
ANY TWO STATED
Whole fish, Fish steaks, Fish cutlets, Butterfly fillet, Dressed fish
the stage after death where the limbs of the corpse become stiff
RIGOUR MORTIS