Meat cookery and meat cuts

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meat cooker, meat cuts, fill in the gap

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Petra Priest

New Zealand

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The Preamble

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Meat cookery and meat cuts

Compléter

À propos de cette activité

Créé par

Téléchargez la version pour jouer sur papier

Top Jeux

Compléter

FFA Creed Paragraph #2

Compléter

Anatomy quiz

Compléter

COMPLETE THE LYRICS OF SONG

Compléter

FFA Creed Paragraph 3

Compléter

The Preamble

Compléter

Meat cookery and meat cutsVersion en ligne

par Petra Priest

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Compléter Meat cookery and meat cutsVersion en ligne meat cooker, meat cuts, fill in the gap par Petra Priest 1 Meat is obtained from the muscles and organs of . Lean beef and lamb are excellent sources of many nutrients . They are a rich of protein , iron and zinc . Protein is required for growth , repair and maintenance of tissues . Zinc is an essential that helps maintain a strong system and assists wound healing . Iron is an essential mineral , which amongst other functions forms part of the haemoglobin to carry to all cells in the body . Tenderness , juiciness and flavour all contribute to the quality of meat . Some cuts are naturally more than others . Meat cuts from that continually work are tender . Beef shin ( in the ) and beef chuck ( part of the shoulder ) are muscles which get a lot of so are tougher . More tender cuts come from muscles that are not used for exercise . The tenderloin fillet ( lying along the ) gets little physical exercise and is therefore a tender cut . The of cooking also affects the tenderness of the meat cut . There are two types of meat cookery : dry and heat methods . Dry heat methods do not use liquid , but can use or oil . Dry heat suits tender or tender cuts like beef sirloin , rump or mid loin chops . Dry heat methods include : - roasting - grilling ( includes fan - grilling , pan - grilling , ) - shallow frying ( pan frying , sauteing , stir - ) - deep frying Moist heat methods use and are suitable for less tender meat cuts like blade steak , brisket or neck chops . Moist heat methods include : - braising ( includes casserole ) , pot roasting , stewing - poaching , simmering - steaming , pressure cooking Remember , for successful meat cookery it is to choose the cooking method that suits your meat cut .