MEAT COOKERY AND NUTRITIVE VALUE OF MEAT
SUBJECT :
Food and Nutrition
TERM :
FIRST TERM
WEEK :
WEEK 7
CLASS :
SS 1
TOPIC :
MEAT COOKERY AND NUTRITIVE VALUE OF MEAT
PREVIOUS LESSON :
The pupils have previous knowledge of
IMPORTANCE AND FACTORS AFFECTING HUMAN NUTRITION.
that was taught as a topic in the previous lesson
BEHAVIOURAL OBJECTIVES :
At the end of the lesson, the learners will be able to
- Say the nutritional values of eating meat.
- Mention types of meat from animals.
- Explain the method of cooking meat.
- Discuss the meaning of offals.
Instructional Materials:
- Wall charts
- Pictures
- Related Online Video
- Flash Cards
Methods of Teaching:
- Class Discussion
- Group Discussion
- Asking Questions
- Explanation
- Role Modelling
- Role Delegation
Reference Materials:
- Scheme of Work
- Online Information
- Textbooks
- Workbooks
Content:
WEEK: 7
TOPIC: MEAT COOKERY
Meat is the muscle derived from animals after slaughtering them. Meat is made of bundles of muscles fibres. Each separate fibre contains water, protein, numerous salts and extractives. The fibres are joined together and connected by to the bones of the animals by connective tissues and are connected to bones by tendons.
White meat has a lower texture, with a less amount of fat and connective tissues e.g. veal, rabbit, chicken e.t.c. Red meat is the meat that contains more fat and connective tissues, it is found in pork, beef, lamb e.t.c. and has more flavour. Lean meat is the part of the meat that contains little fat but having no superfluous fat
NUTRITIVE VALUE OF MEAT
- Proteins: The major nutrient found in meat is protein. The protein found in meat is of high quality because it is rich in all the essential amino acids in the proportions required and can readily be absorbed and used by the body.
- Vitamins: Meat is also a valuable source of B-complex vitamins e.g. riboflavin, nicotic acid and thiamine. The fatty meat like pork is also rich in Vitamins A and D.
- Minerals Element: meat is rich in mineral elements little sulphur, calcium and phosphorus.
- Fat: this is embedded in the connective tissues between the fibres. Meat such as pork, ham and bacon has much higher fat value and consequently have lower protein than lean meat
- Water: the percentage of water varies according to the type of meat, but all contains some water.
– Meat is an important source of nutrition, providing essential proteins, fats, and vitamins that our bodies need.
– The nutrients in meat are vital for our health and well-being, making it an important part of any balanced diet.
– When it comes to choosing meat for your meal, it is important to consider the nutrient content to ensure you are getting the most bang for your buck.
– Keep in mind that different types of meat offer different nutritional value, so choosing the right one for your needs is key.
– trout, for example, is a good source of omega-3 fatty acids, while chicken breast is a leaner option that is high in protein.
– Ultimately, the best way to ensure you are getting the most nutritious meat possible is to buy quality products from a trusted source.
TYPES OF MEAT FROM ANIMALS
Beef from cow
Mutton from sheep
Lamb from a young sheep
Veal from calf
Game from bush animals like rabbits, antelope, deer, birds e.t.c.
Pork, ham, bacon, from pig
Lard: pure white fat from pig.
DIFFERENT CUTS OF MEAT (from cow)
- Head
- Neck
- Chuck
- Rib Roast
- Wing-end sirloin
- Sirloin or T-Bone Steak
- Diamond Bone Steak
- Rump Steak
- Airtch-Bone
- Lap
- Brisket
- Housekeeper’s Cut (b) Shoulder’s Ring
- Button-end
- Shin Beef
- Ox Tongue
- Oxtail
- Round
- Leg Beef.
METHODS OF COOKING MEAT
There are many methods of cooking meat. The method chosen will however depend on two factors (i) the type of cut (ii) the objective of the cooking and subsequent utilization of the meat. The various methods of cooking meat are:
- Boiling
- Frying
- Stewing
- Roasting
- Broiing
- Braising
- Steaming
| Methods | Cuts |
| Roasting | Ribs, Wing-end of sirloin, Sirloin, Diamond Bone, House keeper’s cut |
| Frying | Neck, Chuck, Sirloin, Diamond Bone, Lap, Brisket, Shoulder’s Ring, Rump, Shin Beef, Round |
| Braising | Round steak, Chuck, Housekeeper’s cut |
| Boiling | Lap, Aitch-bone, Ox tongue, Round, Button-end |
| Broiling | Sirloin, Rib |
| Steaming | Round, Shin Beef, Housekeeper’s cut, Shoulder Rings |
MEANING OF OFFALS
Offals is the name given to the edible part of the internal organs of animals. They include: liver, kidney, tripe, sweetbread, tongue, brain, lungs e.t.c. they provide good quality protein and are also good sources of mineral elements and vitamins. Offals are very perishable and should therefore be cooked as quick as possible if no refrigerator is available. They also require thorough cleaning before cooking. They should be fresh when purchased.
Answer the following questions
1) What is the most common type of meat consumed worldwide?
A) Chicken
B) Pork
C) Beef
D) Lamb
E) Salmon
2) Which of the following is not a type of meat?
A) Venison
B) Tofu
C) Duck
D) Sheep
E) Bison
3) What is the main source of protein in meat?
A) Carbohydrates
B) Fats
C) Vitamins
D) Amino acids
E) Fiber
4) What does it mean when a cut of meat is described as “marbled”?
A) It has a lot of fat throughout
B) It is cooked with herbs and spices
C) It comes from a young animal
D) It has been processed into deli meat
E) It is organic and free-range
5) How can meat be preserved for long term storage?
A) Baking
B) Smoking
C) Canning
D) Freezing
E) all of the above
Presentation
The topic is presented step by step
Step 1:
The subject teacher revises the previous topics
Step 2.
He introduces the new topic
Step 3:
The subject teacher allows the pupils to give their own examples and he corrects them when the needs arise
EVALUATION :
- State 5 types of meat and their origin.
- Describe the nutritive value of meat.
- Say 4 nutritional values of eating meat.
- Mention five types of meat from animals.
- Explain four method of cooking meat.
- Discuss the meaning of offals.
Marking Guide
Write out the answers to the following questions.
1. Beef – cattle that are raised for their meat
2. Pork – pigs that are raised for their meat
3. Chicken – chickens that are raised for their meat
4. Turkey – turkeys that are raised for their meat
5. Lamb – sheep that are raised for their meat
The nutritive value of meat includes protein, iron, and zinc. These nutrients are important for growth, development, and maintenance of the body
Some nutritional values of eating meat are that it provides energy, helps to build and repair tissues, and aids in digestion. Meat also contains vitamins and minerals that are essential for the body to function properly
Offals are the organs of an animal that are often considered to be waste products. However, they can actually be quite nutritious and provide a good source of protein, iron, and other minerals.
CONCLUSION
The subject teacher wraps up or concludes the lesson by giving out short notes to summarize the topic that he or she has just taught.
The subject teacher also goes round to make sure that the notes are well copied or well written by the pupils.
He or she does the necessary corrections when and where the needs arise.
ASSIGNMENT:
Draw and label a cow.