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Go through the slides posted on google classroom on meat and alternatives and refer to your textbook pages 152-161.
Answer the question in your own column with labeled with your name.

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Explain the difference between muscles and connective tissues found in meat.

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List down the nutrients found in meat (TB page 152)

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How does acid tenderise meat? (TB pg 153)

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How does papain from papaya tenderise meat? (TB pg 153)

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How does actions like pounding tenderise meat? (TB pg 153)

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Explain denaturation and coagulation.

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Explain why tender cuts of meat are usually cooked using dry-heat methods of cooking. (TB pg 154)

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Explain why tough cuts of meat are usually cooked using moist-heat methods of cooking. (TB pg 154)

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Identify the nutrients found in poultry. (TB pg 156)

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Explain why poultry does not require tenderising. (TB pg 157)

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Explain the choice of method of cooking for young and old poultry. (TB pg 157)

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Identify four different types of poultry and name 1 dish that includes for EACH type of poultry.

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Explain why moist heat cooking is good for cooking older poultry. (TB pg 158)

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Explain three uses of meat and poultry in food preparation. (TB pg 158)

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Explain the difference between moist and dry-heat cooking used to cook fish. (TB pg 160)

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Explain three uses of seafood in food preparation. (TB pg 161)