1. Meat  Offal-  a term used to describe the internal organs of animals. Such as the liver, kidney and heart. It includes protein, iron, vitamin A and C.  Red meat-  this includes lamb, beef and pork.  Poultry-  this includes chicken, turkey and duck. This is a good source of protein, as well as being low in fat.  Meat products-  these are foods made form the remnant of meat, i.e.. Sausages, burgers, porkpie. Quite often other ingredients are added to allow the meat to go further.  A meat probe is often used to check the temperature of meat in the centre, this will ensure that it is cooked throughout, and will prevent food poisoning. It is used extensively in the catering industry.

2. Accompaniments for meat.  Depends on the meat.  Beef-  usually served with Yorkshire puddings and horseradish sauce.  Lamb-  served with mint sauce.  Pork-  served with apple sauce and chipolata sausages.  Chicken-  served with bacon rolls and sausages, stuffing and bread sauce  Turkey-  served with cranberry sauce.

3. Storage of meat:  1) Always buy meat that is in date, and full of colour.  2) Store in refrigerator.  3) Cover to prevent smells and dripping.  4) Uncooked beef, pork and sausages will keep in a fridge for 3 days. Liver needs to be eaten on day of purchase.  5) Frozen meat can be kept for varying lengths of time, depending on what it is.  Cuts of meat;  Cheaper cuts of meat tend to be tougher, and therefore need to be cooked for a long period of time at a low temperature. I.e. steaming or casseroling.

4. Nutritive value of meat;  Meat contains Protein, Iron and B group vitamins.  Definitions:  Marbling: fat particles in meat which give a marble affect.  Connective tissue: Substance connecting meat to bone and fat.  Marinade: used to tenderise meat. Liquid is used to absorb into meat.  Braising: Slow cooking for cheap cuts of meat.  Tenderising meat:  Marinades, bashing out muscle fibres with a meat mallet, chopping meat small or mincing. Slow cooking, moist method.

5. GAME  This includes pheasant, rabbit and pigeon. This is killed by shooting it.  They are given time to hang, to improve the flavour game is famous for. This also allows it to become more tender.

6. Meat in the catering industry:  When could a carvery service be offered? And why would a service of this nature be of use in certain catering establishments?  What meats could be offered on this service?

7. Mincemeat recipes;  Lasagne  Bolognese  Cannelloni  Select one to cook next week.

8. FFLAO LNGIMRAB EMAT PBORE TYPOLUR EAMGNDEMRAIA TNRDEEISNGRI CNNTCVIOEE SSUETI RSIBANGI Work out the following anagrams to do with meat

9. Sweet and sour chicken  Ingredients  200g chicken breast, chopped.  1 onion  1 large tin pineapples 2 tbsp white wine vinegar  1 green pepper, chopped  ½ pint chicken stock  2 tbsp corn flour  1 tbsp brown sugar  Method  1) peel and finely chop onion, add to frying pan with chicken, add a little oil.  2) once cooked, add chopped pepper, pineapples and juice, white wine vinegar.  3) thicken with corn flour and add stock.  4) Leave to simmer on stove.

10. Meat activity.  Using resources provided, complete an informative factsheet on meat in pairs. Include the following:  Types of meat  Nutritional value  Storage  Dishes made using a variety of meats