High biological value protein Fat saturated found under skin VLE

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					        Food Commodities
         Learning Objectives:

•To understand the nutritive value of meat
  •To learn about different cuts of meat
  •To know how to store and cook meat
• Where does meat come from?

• What is poultry?

• What is offal?
• Meat is muscle taken from the animal, but
  each amount of nutrient varies according
  to the following:
• Age of animal

• Part of the animal that is eaten

• How it is reared
• Cooking the meat makes it more digestible and easier for the body
  to absorb.

• Meat and poultry provide certain nutrients:

• Protein – High biological value protein
• Fat – saturated found under skin and in-
  between muscle fibres
• Fat soluble Vit A and D – varies according
  to how fatty the meat is
• Group B vitamins
• Iron – red meat is high in iron
• Water – sometimes extra water is added
  to processed meat products
• Offal is:
• Liver – good source of Iron, HBV, Vit A
  and B1. Pregnant women advised not to
  eat it in early stages as it can cause
• Heart – contain lots of Vit B1
• Kidneys – contains Vit A
    Buying meat, poultry and offal
• Make sure it is:

•   Moist (not slimy or wet)
•   Has a firm texture
•   Has a good colour
•   Smells fresh
•   Has not exceeded sell by/use by date
 Storing meat, poultry and offal
• These may become perishable if not stored

• Stored them in a covered container in the fridge
  (above 5 c)

• Place meat at the bottom of the fridge, on a
  plate, covered to prevent drips and leave until
        Cooked meat storage
• If just cooked, allow it to cool for at least 1
  ½ hours and then place in the fridge.

• Reheat left over meat well to avoid food
           Design a leaflet
• Design a leaflet for members of the public
  to educate them about meat.
• 1. Why does some intensively reared meat
  contain more fat than free range chicken?

• 2. Where is the fat found in meat?
• Research the different cuts of meat and
  identify the ideal use for each.

• In for next lesson
• Name three nutrients that are found in

• Name 3 types of meat.

• What is the difference between fish and
          Fish and Seafood
• Fish are caught from the sea or freshwater
  rivers and lakes.
• They can be reared in large numbers on
  fish farms where they are held in cages.
             Quality of fish
• Fish will go off (perish) if they are not
  processed or preserved after they are
• Big fishing boats normally freeze the fish
  after they are caught.
           Nutritional Value
• Protein
• Fat – unsaturated fat which contain
  essential fatty acids omega 3 and 6 which
  reduce the risk of heart disease and
• Fat soluble Vit A &D – oily fishes like
  salmon and anchovies are good for this.
• Group B vits
• Calcium
• Fluoride and iodine
• Water
                Buying fish
Has firm flesh
Moist skin (not slimy)
Is not losing lots of scales
Has clear, shiny eyes
Bright red gills
Has a fresh, clean smell
          Buying crustaceans
•   Smell fresh and ‘sweet’
•   Are moist
•   Have no missing joints or limbs
•   Have firm, springy flesh (raw prawns)
            Buying molluscs
• Tightly shut shells or shells that
  immediately open when tapped
• Smell fresh
                Task 1
• Answer questions 1 – 6 on page 101.
                 Task 2

• Produce a time plan and sensory analysis
  charts for fish cakes.

• Make it next lesson –

• Wednesday 1/12/10 p.1

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