Food technology - Meat

What is the structure of meat?
Meat is a combination of flesh and fat held together by connective tissue
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Two methods for cooking shin beef
Slow cooker and Frying
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Two methods for cooking rump steak
Frying and Oven
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Two methods for cooking beefburger
Frying and Grilling
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What temperature should pork be cooked to in order for it to be safe to eat?
72C
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What causes meat to become firm when cooked?
Maillard reaction
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What type of meat comes from pigs, cattle, sheep, deer and poultry?
In order: Pork, Beef, Lamb, Venison and Chicken
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What nutrient is not found in meat?
Vitamin C
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What meat is classed as offal?
Liver
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What part of an animal is tougher to eat?
Shoulder
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Two slow methods of cooking suitable for tough cuts of meat
Grilling and Roasting
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Other cards in this set

Card 2

Front

Two methods for cooking shin beef

Back

Slow cooker and Frying

Card 3

Front

Two methods for cooking rump steak

Back

Preview of the front of card 3

Card 4

Front

Two methods for cooking beefburger

Back

Preview of the front of card 4

Card 5

Front

What temperature should pork be cooked to in order for it to be safe to eat?

Back

Preview of the front of card 5
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