Question 1

The two major types of meat cuts purchased are wholesale and retail.

Accepted Answer

A) True 
 B)False

Question 2

Sweetbreads are obtained from

Accepted Answer

A)  steers and bulls. 
B)  heifers and cows. 
C)  calves or young beef. 
D)  all of the above answers are correct 
E)  none of the above answers is correct 
A)  steers and bulls. 
B)  heifers and cows. 
C)  calves or young beef. 
D)  all of the above answers are correct 
E)  none of the above answers is correct

Question 3

If one does not know the age of a sheep carcass, one way to tell if the meat is lamb or mutton is that

Accepted Answer

A)  lamb legs snap above the joint, while mutton legs will break in the joint. 
B)  mutton has a lighter and more delicate flavor than lamb. 
C)  lamb is darker and tougher than mutton. 
D)  all of the above answers are correct 
E)  none of the above answers is correct 
A)  lamb legs snap above the joint, while mutton legs will break in the joint. 
B)  mutton has a lighter and more delicate flavor than lamb. 
C)  lamb is darker and tougher than mutton. 
D)  all of the above answers are correct 
E)  none of the above answers is correct

Question 4

Braising a pot roast can transform a meat's texture from tough to fork-tender.

Accepted Answer

A) True 
 B)False

Question 5

Matching
Definition choices:
-marbling

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 6

Quality grades reflect the amount of lean meat on the carcass in proportion to fat, bone, and other edible parts.

Accepted Answer

A) True 
 B)False

Question 7

Variety meats are meats from other cuisines served as an entrée.

Accepted Answer

A) True 
 B)False

Question 8

The fat content of meat varies with

Accepted Answer

A)  the source animal's genetics and age. 
B)  the source animal's diet and exercise. 
C)  the cut of the meat. 
D)  all of the above 
A)  the source animal's genetics and age. 
B)  the source animal's diet and exercise. 
C)  the cut of the meat. 
D)  all of the above

Question 9

Matching
Definition choices:
-adipose tissue

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 10

Fricassees are stews in which the meat is first browned in fat and then served in its own cooking liquid, thickened or not, as desired.

Accepted Answer

A) True 
 B)False

Question 11

When the meat is a bright cherry red, it means that it is fresh and still capable of picking up nitrogen from the air.

Accepted Answer

A) True 
 B)False

Question 12

Collagen's molecular structure consists of

Accepted Answer

A)  three polypeptide strands twisted together. 
B)  strands held together by hydrogen and covalent bonds. 
C)  strands that are high in proline, hydroxyproline, and glycine. 
D)  all of the above 
E)  none of the above answers is correct 
A)  three polypeptide strands twisted together. 
B)  strands held together by hydrogen and covalent bonds. 
C)  strands that are high in proline, hydroxyproline, and glycine. 
D)  all of the above 
E)  none of the above answers is correct

Question 13

Yellow marrow

Accepted Answer

A)  does not supply a lot of flavor. 
B)  contains many blood vessels. 
C)  is found in the short bones. 
D)  is found in the long bones. 
E)  is the hard fatty material found in the center of most bones. 
A)  does not supply a lot of flavor. 
B)  contains many blood vessels. 
C)  is found in the short bones. 
D)  is found in the long bones. 
E)  is the hard fatty material found in the center of most bones.

Question 14

Warmed-over meat flavor is an example of _____.

Accepted Answer

A)  the Maillard reaction 
B)  protein coagulation 
C)  fatty acid oxidation 
D)  none of the above answers is correct 
A)  the Maillard reaction 
B)  protein coagulation 
C)  fatty acid oxidation 
D)  none of the above answers is correct

Question 15

The degree of doneness can be determined by pressing lightly on the lean tissue to determine whether the meat is rare, medium, or well done.

Accepted Answer

A) True 
 B)False

Question 16

The appearance of the fat in an older animal is influenced by the presence of _____ pigments in the feed.

Accepted Answer

A)  anthocyanin 
B)  anthoxanthin 
C)  betalains 
D)  carotenoid 
E)  flavonoid 
A)  anthocyanin 
B)  anthoxanthin 
C)  betalains 
D)  carotenoid 
E)  flavonoid

Question 17

Matching
Definition choices:
-warmed-over meat flavor

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 18

Which of the following statements is false regarding carryover cooking?

Accepted Answer

A)  Carryover cooking can result in an average temperature increase of 10 to 15 degrees F for average-sized roasts and up to a 25 degree F increase for very large roasts. 
B)  Meat cooked at a high temperature such as 375 to 400 degrees F will experience only minimal carryover cooking. 
C)  Depending on their size, roasts should be allowed to stand for 15 to 30 minutes in order to distribute the heat and juices. 
D)  All of the above statements are true. 
A)  Carryover cooking can result in an average temperature increase of 10 to 15 degrees F for average-sized roasts and up to a 25 degree F increase for very large roasts. 
B)  Meat cooked at a high temperature such as 375 to 400 degrees F will experience only minimal carryover cooking. 
C)  Depending on their size, roasts should be allowed to stand for 15 to 30 minutes in order to distribute the heat and juices. 
D)  All of the above statements are true.

Question 19

What part of the animal is the main source of meat for consumption?

Accepted Answer

A)  adipose tissue 
B)  collagen 
C)  connective tissue 
D)  muscle tissue 
A)  adipose tissue 
B)  collagen 
C)  connective tissue 
D)  muscle tissue

Question 20

Meats should be carved with the grain, to lengthen the muscle fiber, making the meat easier to chew.

Accepted Answer

A) True 
 B)False

Exam 7: Meats

The two major types of meat cuts purchased are wholesale and retail.

Sweetbreads are obtained from

If one does not know the age of a sheep carcass, one way to tell if the meat is lamb or mutton is that

Braising a pot roast can transform a meat's texture from tough to fork-tender.

Matching Definition choices: -marbling

Quality grades reflect the amount of lean meat on the carcass in proportion to fat, bone, and other edible parts.

Variety meats are meats from other cuisines served as an entrée.

The fat content of meat varies with

Matching Definition choices: -adipose tissue

Fricassees are stews in which the meat is first browned in fat and then served in its own cooking liquid, thickened or not, as desired.

When the meat is a bright cherry red, it means that it is fresh and still capable of picking up nitrogen from the air.

Collagen's molecular structure consists of

Yellow marrow

Warmed-over meat flavor is an example of _____.

The degree of doneness can be determined by pressing lightly on the lean tissue to determine whether the meat is rare, medium, or well done.

The appearance of the fat in an older animal is influenced by the presence of _____ pigments in the feed.

Matching Definition choices: -warmed-over meat flavor

Which of the following statements is false regarding carryover cooking?

What part of the animal is the main source of meat for consumption?

Meats should be carved with the grain, to lengthen the muscle fiber, making the meat easier to chew.

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