Food technology - Meat 0.0 / 5 ? Design & Technology: Food TechnologyFood commoditiesGCSEWJEC Created by: alexbovingtonCreated on: 26-03-19 19:05 What is the structure of meat? Meat is a combination of flesh and fat held together by connective tissue 1 of 11 Two methods for cooking shin beef Slow cooker and Frying 2 of 11 Two methods for cooking rump steak Frying and Oven 3 of 11 Two methods for cooking beefburger Frying and Grilling 4 of 11 What temperature should pork be cooked to in order for it to be safe to eat? 72C 5 of 11 What causes meat to become firm when cooked? Maillard reaction 6 of 11 What type of meat comes from pigs, cattle, sheep, deer and poultry? In order: Pork, Beef, Lamb, Venison and Chicken 7 of 11 What nutrient is not found in meat? Vitamin C 8 of 11 What meat is classed as offal? Liver 9 of 11 What part of an animal is tougher to eat? Shoulder 10 of 11 Two slow methods of cooking suitable for tough cuts of meat Grilling and Roasting 11 of 11
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