Protein; meat

Starter: Complete the protein test, in silence and on your own. Ensure you read each question carefully.

Classification ,[object Object],[object Object],[object Object],[object Object],[object Object]

Classification ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Classification ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Classification ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Structure of meat: ,[object Object],[object Object],[object Object]

Structure of meat: ,[object Object],[object Object]

Cooking influences ,[object Object],[object Object],[object Object],[object Object],[object Object]

Methods of tenderising ,[object Object],[object Object],Pounding. The weight of the mallet flattens the meat into thinner slices, and the bumps help to break up some of the connective tissue. The end result is a thin, tender cut of meat. Marinating Letting meat soak in a marinade, particularly one with many acid-based ingredients, is an effective tenderizing method. The acidity is important because it breaks up the tougher tissue of the meat. Slow Cooking Slow cooking methods require the meat to be cooked in liquid. The heat will eventually break down the tough fibres and the meat will absorb some of the cooking liquid.

Factors affecting meat consumption ,[object Object],[object Object],[object Object],[object Object],[object Object]

Nutrition of red meat ,[object Object],[object Object],[object Object]

Nutrition of Poultry ,[object Object],[object Object]

Questions ,[object Object],[object Object],[object Object],[object Object],[object Object]

Protein; meat

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Protein; meat