MEAT Grade 12 BASELINE ASSESSMENT 1. What is meat? A: Muscle - - PowerPoint PPT Presentation

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MEAT Grade 12 BASELINE ASSESSMENT 1. What is meat? A: Muscle - - PowerPoint PPT Presentation

Feb 01, 2024 219 likes •686 views

MEAT Grade 12 BASELINE ASSESSMENT 1. What is meat? A: Muscle tissue of animals BASELINE ASSESSMENT 2. What is muscle tissue? A. Bundles of muscle fibres MUSCLE FIBRE Muscle fibre has a tubular shape and contains flavouring and

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Grade 12

MEAT

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  • 1. What is meat?

A: Muscle tissue of animals

BASELINE ASSESSMENT

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  • 2. What is muscle tissue?
  • A. Bundles of muscle fibres

BASELINE ASSESSMENT

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Muscle fibre has a tubular shape and contains flavouring and nutritional value of the muscle

MUSCLE FIBRE

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TYPES OF RED MEAT

  • BEEF
  • VEAL
  • LAMB
  • MUTTON
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TYPES OF RED MEAT: BEEF

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TYPES OF RED MEAT: VEAL

Cattle slaughtered before they have 3 molar teeth or eaten grass

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TYPES OF RED MEAT: MUTTON & LAMB

Lamb 3-12 Months old Mutton 18 Months and 2 years

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COMPARING DIFFERENT TYPES OF RED MEAT

BEEF & VEAL MUTTON & LAMB

Colour Bright red to cherry red Older: dark plum red Veal: pale-pink Lamb: bright light red Mutton: darker red Texture Smooth, fine grain Firm, not dry Veal – less firm Smooth, fine grain Firm and not dry Fat Evenly distributed Veal: creamy Older: yellow and firm Evenly distributed Lamb: firm and white pink Mutton: hard white fat Bones Surface red and porous Older: whiter and harder Surface red and porous, rib bones speckled Older: greyish white with no red specks

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1.Free-range meat 2.Natural meat 3.Organic meat

What is the difference between:

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1. WHAT IS PORK? Pork is the culinary name for meat from the domestic pig 2. DO YOU THINK PORK IS HEALTHY? Open to different opinions: Yes – Leaner than red meat, less cholesterol etc. No - Goes off quicker and can make you sick? Worms?

PORK MEAT

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3. WHAT DO YOU MAKE/USE FROM PORK? Ham, Bacon, Ribs, Pork chops etc. 4. DOES EVERYBODY EAT PORK? No – Vegetarians, Muslims, Jews and certain other cultures don’t

PORK MEAT

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5. WILL YOU ORDER A MEDIUM-WELL PORK CHOP IN A RESTAURANT? NO! Pork needs to be WELL COOKED – 82 °C internal temperature!

PORK MEAT

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  • The “ OTHER WHITE MEAT” but

classified as red meat.

  • Considered a LEAN RED MEAT

depending on the CUT that you use!

  • Pork Chops = the leanest cut found

WHAT is PORK?

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  • Ham and Bacon = cured using salt
  • These are high in fat and sodium - use in

moderation

  • Pork has particular high level of the

following vitamins and nutrients – protein, zinc, phosphorus, selenium and various B vitamins.

USES of PORK

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Pork can be enjoyed in many different ways:

  • Chops
  • Nuggets
  • Grounded – Can substitute beef in almost

any recipe

USES of PORK

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  • Pork should be well-cooked reaching

an internal temperature of 82 °C.

  • Cooked flesh should be greyish-pink
  • Cooked fat should be creamy white

COOKING PORK

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PORK PRODUCTS: GAMMON

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PORK PRODUCTS: EISBEIN

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PORK PRODUCTS: BRAWN

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GAME : BASELINE QUESTIONS

  • 1. WHAT IS GAME?

Wild animals and birds

  • 2. WHAT IS VENISON?

The meat from game animals

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TYPES OF GAME

  • 1. FEATHERED GAME
  • 2. FURRED GAME
  • 3. AQUATIC GAME

LOCAL GAME: SA hunting season April – end August

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FEATHERED GAME

  • Pigeon
  • Quail
  • Goose
  • Pheasant
  • Ostrich
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FEATHERED GAME

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FEATHERED GAME

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OSTRICH

  • Lean, healthy red meat
  • Similar in appearance and taste to

beef

  • Lower in fat and kJ than beef,

chicken, turkey and lamb

  • Easily overcooked
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FURRED GAME

  • Kudu
  • Springbok
  • Blesbok
  • Porcupine
  • Rabbit
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AQUATIC GAME

  • Crocodile
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COOKING GAME

  • GAME is very lean
  • Use cooking methods to add

juiciness and flavour

  • Don’t overcook – meat will be

tough and dry

  • Marinate to get rid of the “gamy”

taste

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COOKING GAME

  • Game Carcass is cut in a similar

way to the beef carcass

  • Use buttermilk or yoghurt in the

marinate

  • Lard cuts for roasting
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COOKING GAME BIRDS

  • Freshly killed game birds need to

be matured before cooking

  • Bird should be plucked and

drawn

  • Wipe with a cloth dipped in

vinegar and leave in the fridge for a week

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COOKING GAME BIRDS

  • Game birds have very little fat

and should be barded with bacon before cooking

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OFFAL : BASELINE QUESTIONS

  • 1. WHAT IS OFFAL?

The edible organs and intestines of an animal

  • 2. WHY DO PEOPLE EAT OFFAL?

To use the whole carcass/ as delicacies

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OFFAL: Sweetbreads

Thymus glands of veal and lamb

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OFFAL: Kidneys

Veal and lamb – sautéing and broiling

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OFFAL: Tongue

BEEF, Veal and lamb

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BEEF TONGUE

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OFFAL: OXTAIL

FLAVOURFUL AND RICH GELATINE

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OFFAL: TRIPE

Lining of Ox stomach

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Cooked Tripe

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OFFAL: HEADS

Pig, Sheep and Calve

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OFFAL: FEET/TROTTERS

Pig’s trotters

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OFFAL: LIVER

Ox, calf and lamb – not pig

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OFFAL: HEART