Guidelines for Buying, Storing , Preparing and Cooking (Junior Cert Home Economics): Revision Notes

Guidelines for Buying, Storing, Preparing

Buying Meat

• Choose Quality: For quality assurance and safety, look for meat with the Bord Bia Quality Mark (Ireland).

  

• Check for Freshness:

  • Make sure red meat is dark red, and the chicken looks plump, not discoloured or dried out.
  • Inspect both sides for excess fat and ask the butcher to trim it.

• Check Use-by Dates: Buy pre-packaged meat with the latest use-by date.

• Buy at the End of Shopping: Purchase meat last to stay cool until you get home.

Storing Meat

• Freezing:
  • Place pre-frozen meat in the freezer as soon as possible after purchase.
• Refrigerating Fresh Meat:
  • Store fresh meat on the fridge's bottom shelf to prevent any liquid from dripping onto other foods.
  • Loose meat should be used within two to three days; check dates on prepackaged meat.
• Leftovers: Refrigerate cooked leftovers as soon as they cool and use them within two days.

Preparing Meat

• Defrost Properly:
  • Take frozen meat out of the freezer the night before and put it in a container on the bottom fridge shelf to prevent drips.
• Preparation for Cooking:
  • Remove giblets (offal) from poultry before cooking, especially if stuffing separately.
• Prevent Cross-Contamination:
  • Wash hands, equipment, and surfaces thoroughly after handling raw meat to avoid spreading bacteria.

Cooking Meat

• Measure and Cook Safely:
  • Weigh the meat, set the oven to the right temperature, and cook for the correct amount of time to ensure it's safe to eat.
• Choose the Right Method:
  • Different cuts need different cooking methods. For example, fillet steak is best fried, while round steak should be diced and stewed.
  • Using the wrong cooking method can make meat tough and hard to eat.

Important Note on Cross-Contamination

• Cross-contamination occurs when bacteria are transferred from one surface or object to another. To prevent this, thoroughly wash hands, tools, and surfaces after handling raw meat.