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JC Home Economics
JC Home Economics
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The study of Meat - Home Economics



Carcass meat

  • Beef, Pork, Lamb


  • Chicken, Duck, Turkey


  • Liver, Kidney


  • Pheasant, Deer

Nutritive value of Meat


Meat is an excellent source of high biological value protein. This makes it an important food for growth and repair.


Meat is generally considered to be a high-fat food. It contains saturated fat, which can lead to Coronary Heart Disease if over consumed. However, some meats (lean meats) will be lower in saturated fats. e.g chicken.


Meat does not contain carbohydrates therefore it should be served with food that has a high amount of carbohydrates e.g... (More)

Meal Planning


Starters or appetisers are the first courses of a meal.​They help to stimulate the appetite.​


Dips may be used as the starter to a meal. ​Hot dips are usually based on white sauce.​Cold dips are often based on​, yoghurt, cream cheese or mayonnaise.​


  • Stock is a liquid in which meat (or fish) bones and/or vegetables have been simmered gently for a long time.​
  • Stock improves the flavour and colour of soups and sauces.​
  • Stock cubes, granules and gels may be used to produce instant stock.​


Garnishes are small amounts of food used for decoration.​ e.g. mint... (More)

Food Poisoning Bacteria

Campylobacter ​

  • Campylobacter bacteria are found in animal intestines.
  • ​Humans can be infected by eating undercooked meat or through drinking contaminated water. ​

Salmonella ​

  • Salmonella bacteria are found in the intestines of humans, birds and animals. ​
  • Poultry, eggs and raw meat are a source of Salmonella bacteria. ​
  • Pets, rats, mice and insects also carry Salmonella. ​

Preventing food poisoning​

The risk of food poisoning can be greatly reduced by following hygiene rules when​

  • Storing​
  • Preparing​
  • Cooking​
  • Serving food ​

Safe food storage​

Shelf life refers to the length of time for which food stays wholesome and safe... (More)