Question 1

_____ has an exceptionally milky flavor, pale color, and tender texture.

Accepted Answer

A)  Lamb 
B)  Veal 
C)  Pork 
D)  Mutton 
E)  Beef 
A)  Lamb 
B)  Veal 
C)  Pork 
D)  Mutton 
E)  Beef B

Question 2

The relationship between exercise, connective tissue, and the tenderness of the meat is that the

Accepted Answer

A)  less the muscle is exercised, the greater the connective tissue content, and the less tender the meat. 
B)  more the muscle is exercised, the less the connective tissue content, and the less tender the meat. 
C)  more the muscle is exercised, the less the connective tissue content, and the more tender the meat. 
D)  more the muscle is exercised, the greater the connective tissue content, and the less tender the meat. 
A)  less the muscle is exercised, the greater the connective tissue content, and the less tender the meat. 
B)  more the muscle is exercised, the less the connective tissue content, and the less tender the meat. 
C)  more the muscle is exercised, the less the connective tissue content, and the more tender the meat. 
D)  more the muscle is exercised, the greater the connective tissue content, and the less tender the meat. D

Question 3

Federal laws require the inspection of an animal carcass that is going to be sold commercially.

Accepted Answer

A) True 
 B)False  True

Question 4

Pork is generally defined as

Accepted Answer

A)  old swine of either gender regardless of age. 
B)  old swine over 2 and under 4 years of age. 
C)  young male swine between 1 and 2 years of age. 
D)  young swine of either gender between 5 ½ and 7 months of age. 
A)  old swine of either gender regardless of age. 
B)  old swine over 2 and under 4 years of age. 
C)  young male swine between 1 and 2 years of age. 
D)  young swine of either gender between 5 ½ and 7 months of age.

Question 5

_____ is a brown sauce made with mushrooms, tomato sauce, and tarragon.

Accepted Answer

A)  Bordelaise 
B)  Chasseur 
C)  Mornay 
D)  Robert 
A)  Bordelaise 
B)  Chasseur 
C)  Mornay 
D)  Robert

Question 6

A high-polyunsaturated fat diet will yield pork that is high in saturated fat.

Accepted Answer

A) True 
 B)False

Question 7

Which of the following is not a method of aging meats?

Accepted Answer

A)  rigor mortis 
B)  fast or wet 
C)  vacuum 
D)  none of the above because all of the answers are methods of aging meats 
A)  rigor mortis 
B)  fast or wet 
C)  vacuum 
D)  none of the above because all of the answers are methods of aging meats

Question 8

Which of the following is the best cooking method for a tender cut of meat?

Accepted Answer

A)  frying 
B)  braising 
C)  stewing 
D)  steaming 
A)  frying 
B)  braising 
C)  stewing 
D)  steaming

Question 9

Which of the following is a false statement about pigments?

Accepted Answer

A)  Myoglobin receives oxygen from the blood and stores it in the muscles. 
B)  Hemoglobin transports oxygen throughout the body and is found primarily in the bloodstream. 
C)  The higher the concentration of hemoglobin in raw meat, the more intense is its bright color. 
D)  Heavily exercised muscles have a higher demand for oxygen, so they are redder in color than the less exercised muscles. 
E)  The red color of meat increases as the animal ages. 
A)  Myoglobin receives oxygen from the blood and stores it in the muscles. 
B)  Hemoglobin transports oxygen throughout the body and is found primarily in the bloodstream. 
C)  The higher the concentration of hemoglobin in raw meat, the more intense is its bright color. 
D)  Heavily exercised muscles have a higher demand for oxygen, so they are redder in color than the less exercised muscles. 
E)  The red color of meat increases as the animal ages.

Question 10

Which form of pork would be the best for larding or barding?

Accepted Answer

A)  Canadian bacon 
B)  prosciutto 
C)  ham hocks 
D)  cutlets 
E)  bacon 
A)  Canadian bacon 
B)  prosciutto 
C)  ham hocks 
D)  cutlets 
E)  bacon

Question 11

Simmered or stewed meat is cooked partially submerged in liquid.

Accepted Answer

A) True 
 B)False

Question 12

Less-tender cuts of meat are usually prepared by dry-heat cookery methods.

Accepted Answer

A) True 
 B)False

Question 13

Which of the following is not found in meat?

Accepted Answer

A)  high-quality protein, fat, and some B vitamins 
B)  about 75 percent water 
C)  iron, zinc, copper, phosphorus 
D)  soluble and insoluble fiber 
A)  high-quality protein, fat, and some B vitamins 
B)  about 75 percent water 
C)  iron, zinc, copper, phosphorus 
D)  soluble and insoluble fiber

Question 14

Meat tenderness is affected by factors such as

Accepted Answer

A)  the muscle from which it came. 
B)  age and fat content. 
C)  enzymes, salts, and acids. 
D)  mechanical and electrical treatments. 
E)  preparation times and temperatures.
F) all of the above answers are correct 
A)  the muscle from which it came. 
B)  age and fat content. 
C)  enzymes, salts, and acids. 
D)  mechanical and electrical treatments. 
E)  preparation times and temperatures.
F) all of the above answers are correct

Question 15

Retail beef cuts appropriate for pot roasts include all of the following except

Accepted Answer

A)  chuck shoulder. 
B)  bottom round. 
C)  top rib. 
D)  brisket. 
E)  short plate.
F)none of the above; all of these cuts may be cooked as pot roasts 
A)  chuck shoulder. 
B)  bottom round. 
C)  top rib. 
D)  brisket. 
E)  short plate.
F)none of the above; all of these cuts may be cooked as pot roasts

Question 16

To ensure that consumers are purchasing meat that is safe, grading is mandatory.

Accepted Answer

A) True 
 B)False

Question 17

The Wholesale Meat Act of 1967 ensured that meat sold intrastate meets the same standards as federally inspected meat.

Accepted Answer

A) True 
 B)False

Question 18

Yield grades are the USDA standards for beef, veal, lamb, and mutton.

Accepted Answer

A) True 
 B)False

Question 19

Matching
Definition choices:
-carryover cooking

Accepted Answer

A) another name for the fatty tissue of an animal 
B) another name for the intramuscular fat found in meat 
C) the primary pigment in muscle fibers 
D) the cooking and heat transfer that continue after meat is removed from the heat 
E) an effect of the oxidation of meat's unsaturated fatty acids 
A) another name for the fatty tissue of an animal 
B) another name for the intramuscular fat found in meat 
C) the primary pigment in muscle fibers 
D) the cooking and heat transfer that continue after meat is removed from the heat 
E) an effect of the oxidation of meat's unsaturated fatty acids

Question 20

Which wholesale beef cut is not appropriate for broiling?

Accepted Answer

A)  rib 
B)  brisket 
C)  short loin 
D)  none of the above; all are preferred for broiling 
A)  rib 
B)  brisket 
C)  short loin 
D)  none of the above; all are preferred for broiling

Exam 7: Meats

_____ has an exceptionally milky flavor, pale color, and tender texture.

The relationship between exercise, connective tissue, and the tenderness of the meat is that the

Federal laws require the inspection of an animal carcass that is going to be sold commercially.

Pork is generally defined as

_____ is a brown sauce made with mushrooms, tomato sauce, and tarragon.

A high-polyunsaturated fat diet will yield pork that is high in saturated fat.

Which of the following is not a method of aging meats?

Which of the following is the best cooking method for a tender cut of meat?

Which of the following is a false statement about pigments?

Which form of pork would be the best for larding or barding?

Simmered or stewed meat is cooked partially submerged in liquid.

Less-tender cuts of meat are usually prepared by dry-heat cookery methods.

Which of the following is not found in meat?

Meat tenderness is affected by factors such as

Retail beef cuts appropriate for pot roasts include all of the following except

To ensure that consumers are purchasing meat that is safe, grading is mandatory.

The Wholesale Meat Act of 1967 ensured that meat sold intrastate meets the same standards as federally inspected meat.

Yield grades are the USDA standards for beef, veal, lamb, and mutton.

Matching Definition choices: -carryover cooking

Which wholesale beef cut is not appropriate for broiling?

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