Preparing food

Meat and cookery Meat is a valuable supplier of B-groups vitamins, minerals such as iron and proteins 15-20 percent which helps maintains our immune system and growth and repair of tissues. How meat changes during cooking Muscle proteins shrink and moisture is lost and therefore an appropriate cooking method can help achieve tenderness and juicices.The cooking method you use depends on; -the natural tenderness of the meat cut -the amount and type of connective tissue -the leanness opf the meat -size and thickness of the cut of meat Aims of cooking meat -colour changes -connective tissue softens -searing develops color and flavour -develops or improves flavour,color,aroma makes it delicious or appetising to eat makes it easier to digest makes it safe to eat Meat and nutrients Fats varies between 15-25 percent; a certain amount of fat is desirable for the following reasons; -juiciness -terderness -flavour carbohydrates only found in the liver and water makes up to 75% of the muscle tissue.toomuch moisture loss means dry meat, loss of weight and loss of profit.