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Subjects · Leaving Cert Home Economics

Leaving Cert Home Economics: Meat and fish

How often Meat and fish comes up on the Home Economics papers, every year it was asked, and questions to try.

HL Asked on 6 of the last 10 Higher Level papers, most recently in 2025. most years

OL Asked on 6 of the last 10 Ordinary Level papers, most recently in 2025. most years

Meat and fish, Higher Level(8 marks)

Quick ones on Meat and fish.

(a)Connective tissue that softens into gelatine during slow moist cooking?
  1. Elastin
  2. Collagen
  3. Myoglobin
(b)Pigment that gives red meat its colour?
  1. Carotene
  2. Chlorophyll
  3. Myoglobin
(c)Best cooking method for a tough, well-exercised cut of meat?
  1. Stewing or braising
  2. Shallow frying
  3. Grilling
Show the answers

(a) Collagen

(b) Myoglobin

(c) Stewing or braising

Your turn: Higher Level questions on Meat and fish.

Higher Level

Asked on 6 of the last 10 Higher Level papers, most recently in 2025. most years

Every paper, year by year

YearWhere it came up
2026Not asked
2025A6, C4
2024Not asked
2023Q2, C4
2022A8
2021Not asked
2019A5
2018A3
2017Not asked
2016Q2

Links open the State Examinations Commission’s paper for that year.

Ordinary Level

Asked on 6 of the last 10 Ordinary Level papers, most recently in 2025. most years

Every paper, year by year

YearWhere it came up
2026Not asked
2025A3
2024A4
2023Q2
2022C4
2021A3
2019Not asked
2018Not asked
2017Q3
2016Not asked

Links open the State Examinations Commission’s paper for that year.

More Meat and fish questions

Meat and fish, 2 marks

Which nutrient is supplied in the largest amount by meat?

  1. Fibre
  2. Vitamin C
  3. Protein
Show the answer

Protein

Meat gives high biological value protein along with iron and B group vitamins. It contains no fibre or vitamin C.

Meat and fish, 3 marks

Which cooking method is best for a cheap, tough cut of meat?

  1. Frying quickly in a pan
  2. Stewing
  3. Grilling
Show the answer

Stewing

Long slow cooking in liquid softens the tough connective tissue into gelatine, so the meat becomes tender.

Meat and fish, 3 marks

What makes some cuts of meat tough?

  1. Connective tissue in the muscle
  2. A lack of water in the meat
  3. The colour of the meat
Show the answer

Connective tissue in the muscle

Muscles that work hard, such as the shin, have most connective tissue, so those cuts are cheaper and need slow moist cooking.

Other Home Economics topics

All of Leaving Cert Home Economics