Loading…
Loading…
GCSE Food Preparation and Nutrition · key term
Material that supports and connects structures such as muscles. Meat cuts containing substantial connective tissue generally need longer, moist cooking to become tender.
Used by AQA
Paper 1
Revise: Selecting and Adjusting Cooking TimesMeat contains muscle fibres, connective tissue and fat. Muscles used actively for movement, such as those in the legs, are generally less tender than muscles along the back. This helps explain why the location of a cut matters when selecting a cooking method.
Justify a cooking method by linking the ingredient’s properties to the process: for example, beef shin has substantial connective tissue, so it needs slow, moist cooking to become tender.
Create a free account to read GCSE Food Preparation and Nutrition revision notes for your exam board and track your progress.