•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
• 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.
• 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
• Fluoride and iodine
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
• Smell fresh and ‘sweet’
• Are moist
• Have no missing joints or limbs
• Have firm, springy flesh (raw prawns)
• Tightly shut shells or shells that
immediately open when tapped
• Smell fresh
• Answer questions 1 – 6 on page 101.
• Produce a time plan and sensory analysis
charts for fish cakes.
• Make it next lesson –
• Wednesday 1/12/10 p.1