Overview
The students should be able to: List types of meat used in preparing meals. discuss the nutritive value of meat. list factors to consider when choosing meat. identify different cuts of meat. Cook different cuts of meat using appropriate methods. Discuss the advantages and disadvantages of each cooking method. State sources of meat.
What you'll learn
- Types and cuts of meat used for meal preparation e.g. beef, veal, pork, lamb, mutton, goat, game; offals- liver, heart, tripe, kidneys, gizzard etc.
- Nutritive value of meat.
- Factors to consider when choosing meat.
- Cooking methods.
- Advantages and disadvantages of each cooking method.
- Cow- beef Poultry - birds of all sorts Sheep - mutton Pig - pork Game - bush meat.