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100

Nutritive value of meat

Meat is a good source of protein, vitamin A, thiamin, riboflavin, and niacin some meats also contain traces of iron

100

Give the names of the two most common poultry

Chicken, turkey

100

What are the two groups of fish

Finfish

Shellfish

100

the flesh of domesticated animals usually cattle and sheep that is used for food.

MEAT

200

Heat effect on meat and changes during cooking

The colour changes from red to brown making it more appealing to the eye

200

Vitamins found in poultry

 vitamin A, Thiamin, riboflavin, and niacin

200

Heats effect on fish

When fish is cooked it is easily flaked by a fork it changes colour from translucent to opaque.

200

 the internal organs of butchered animals.

OFFALS

300

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

300

2 Ways of preparing poultry

  • roasting
  • broiling
  • pan-broiling
  • pan-frying
  • grilling
  • Deep Frying
  • Stewing
300

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

300

The white flecks of intramuscular fat in meat

MARBLING

400

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

400

How to refrigerate poultry

store wrapping should be removed and bird placed on a platter this should be used within 2 days.

400

Choosing Fish

  • Eyes should be bright and bulging 

  • Flesh should be shiny and shining

  • Gills should be reddish-pink in colour 

400

The name given to any domesticated bird that is reared for eggs and meat

POULTRY

500

When should meat be frozen

meat to be kept for more than two days should be frozen.

500

Describe a fresh poultry

  • Fresh poultry should have creamy white unbroken skin and plump flesh

500

State two cuts of fish

ANY TWO STATED

Whole fish, Fish steaks, Fish cutlets, Butterfly fillet, Dressed fish



500

 the stage after death where the limbs of the corpse become stiff

RIGOUR MORTIS