Meat, fish and minced dishes

Meat is the body of a slaughtered animal or a part of it; it consists of muscle, fat, connective (membrane, tendon, cartilage) and bone tissue. Its nutritional value depends on the amount and quality of protein, fat, minerals and vitamins. Beef averages 16–18 % protein, the most valuable proteins being in muscle tissue; meat contains up to 60–73 % water, so it spoils quickly. By temperature, meat is fresh, cooled, chilled (0–4 °C) and frozen: freshly slaughtered meat has not yet matured, so it is tasteless and digested badly, while chilled meat is of good quality. Fish is an easily digested protein food that contains calcium, iron, iodine and vitamins A, E and D; fish flesh has no coarse connective tissue. The order of preparing fish: thawing, scaling, removing fins, gutting and washing, cutting into pieces. Frozen meat and fish are thawed slowly in the fridge (0–4 °C) so quality is kept. Raw meat and fish are cut on separate boards and knives and kept from other foods; hands are washed with soap and then board and knife are rinsed with boiling water. Fish spoils fast: keep it in the fridge no longer than 1–2 days. Allergies to fish, eggs, milk and nuts are checked beforehand. Work with knives under a teacher or adult, with fingers curled in, and pass a knife handle first.