This document contains a 21-question meat worksheet assessing knowledge of meat nutrition, cuts of meat, cooking methods, food safety, and more. It asks the learner to identify reasons for including meat in the diet, name meat products and nutrients found in meat, explain guidelines for buying, storing and cooking meat, and identify cuts suitable for different cooking methods. It also addresses tenderizing techniques, effects of cooking, and safe handling of leftover meat.

1. Meat Worksheet Name:_________________
JC HOME ECONOMICS ~ MEAT WORKSHEET
Q1. Give four reasons why meat should be included in the diet:
1)___________________________ 2)__________________________
3)___________________________ 4)__________________________
Q2. Name three meat products?
a)__________________ b)__________________ c)________________
Q3. Fill in the missing percentages of nutrients found in meat:
Protein Carbohydrate Fat Vitamins Minerals Water
0% Iron &
Q4. Which nutrient is lacking in meat? __________________________
What should be served with meat to provide this nutrient? _____________
Q5. List two guidelines which should be followed when:
a) Buying meat 1)__________________________________________
2)__________________________________________
b) Storing meat 1)__________________________________________
2)__________________________________________
c) Cooking meat 1)__________________________________________
2)__________________________________________
Q6. What group of people do not include meat in their diet? ____________
Q7. Meat and poultry are both good sources of H________ B___________
V_________ protein. If you do not wish to eat meat or poultry, what other
types of foods should be included in your diet to provide this type of protein?
_________________________________________________________
Q8. Give one example of a meat substitute? _______________________
Why have meat substitutes become popular in recent years? ____________
__________________________________________________________
__________________________________________________________
Q9. What is offal? __________________________________________
Name two sources of offal in the diet? 1)______________ 2)___________
Name one of the most common minerals found in this meat ______________
Q10. Meat is a perishable food. Explain? ___________________________
__________________________________________________________

2. Meat Worksheet Name:_________________
Q11. Draw and Label the diagram of the structure of meat:
Q12. List four ways of tenderising meat:
1)__________________________ 2)____________________________
3)__________________________ 4)____________________________
Q13. Name the type of fat found in meat: ________________
Name two ways of reducing the fat content of meat:
a)__________________________ b)____________________________
Q14. List four effects of cooking on meat:
i)___________________________ ii)____________________________
iii)__________________________ iv)___________________________
Q15. Explain the term ‘cross contamination’ ________________________
__________________________________________________________
__________________________________________________________
Q16. State whether ‘shin beef’ is a tough or tender cut of meat: _________
Suggest two suitable methods of cooking shin beef:
1)___________________________ 2)___________________________
Q17. Why has chicken become a popular choice of meat? _______________
__________________________________________________________
What three factors should influence your choice of poultry?
1)___________________________ 2)___________________________
3)___________________________
Q19. Name a cut of meat suitable for the following cooking methods:
a)Roasting:____________ b)Braising:____________ c)Grilling:_________
Q20. What is meant by the term ‘basting’ in relation to cooking meat?
__________________________________________________________
Q21. Give two rules to follow when using left-over cooked meat:
1)___________________________ 2)___________________________