Question 1

Beef from cattle is classified according to

Accepted Answer

A)  composition. 
B)  age and sex. 
C)  inspection and grading. 
D)  moist-heat or dry-heat preparation. 
E)  all of the above 
A)  composition. 
B)  age and sex. 
C)  inspection and grading. 
D)  moist-heat or dry-heat preparation. 
E)  all of the above

Question 2

When meat is heated, the muscle fiber proteins denature, unfold, coagulate, and toughen at around

Accepted Answer

A)  100 degrees F. 
B)  120 degrees F. 
C)  140 degrees F. 
D)  150 degrees F. 
E)  170 degrees F. 
A)  100 degrees F. 
B)  120 degrees F. 
C)  140 degrees F. 
D)  150 degrees F. 
E)  170 degrees F.

Question 3

Meat derives some of its flavor from _____ compounds called extractives.

Accepted Answer

A)  carbon 
B)  hydrogen 
C)  oxygen 
D)  nitrogen 
E)  fat-soluble 
A)  carbon 
B)  hydrogen 
C)  oxygen 
D)  nitrogen 
E)  fat-soluble

Question 4

What is the primary difference between lamb and mutton?

Accepted Answer

A)  Lamb is from older animals. 
B)  Lamb is from sheep and mutton is from goats. 
C)  Lamb is from sheep under 14 months and mutton is from sheep over 14 months. 
D)  Lamb is the same thing as mutton; there is no difference. 
A)  Lamb is from older animals. 
B)  Lamb is from sheep and mutton is from goats. 
C)  Lamb is from sheep under 14 months and mutton is from sheep over 14 months. 
D)  Lamb is the same thing as mutton; there is no difference.

Question 5

Cuts of meat high in connective tissue

Accepted Answer

A)  are naturally tender. 
B)  are found in less exercised muscles. 
C)  are more flavorful than the tender cuts. 
D)  are usually more expensive and require dry-heat cookery methods. 
E)  all of the above 
A)  are naturally tender. 
B)  are found in less exercised muscles. 
C)  are more flavorful than the tender cuts. 
D)  are usually more expensive and require dry-heat cookery methods. 
E)  all of the above

Question 6

Which of the following statements is true?

Accepted Answer

A)  Over three-fourths of North American cattle are treated with hormones. 
B)  Organic beef has been treated with hormones to stimulate growth and improve yield. 
C)  When meat is labeled "natural," this means that hormones were not used. 
D)  Meat with added ingredients can be called "natural." 
A)  Over three-fourths of North American cattle are treated with hormones. 
B)  Organic beef has been treated with hormones to stimulate growth and improve yield. 
C)  When meat is labeled "natural," this means that hormones were not used. 
D)  Meat with added ingredients can be called "natural."

Question 7

Which of the following is a cut of fatty tissue from a pig often used as a flavoring agent?

Accepted Answer

A)  sparerib 
B)  tenderloin 
C)  Canadian-style bacon 
D)  salt pork 
A)  sparerib 
B)  tenderloin 
C)  Canadian-style bacon 
D)  salt pork

Question 8

Which of the following statements about flavor enhancements is incorrect?

Accepted Answer

A)  All professional chefs recommend that salt should be added at the beginning of the cooking process. 
B)  Self-basting can be achieved by barding. 
C)  Seasoning prior to heating may improve flavor if the seasoning becomes part of the crust. 
D)  Basting meat helps it retain both moisture and flavor. 
A)  All professional chefs recommend that salt should be added at the beginning of the cooking process. 
B)  Self-basting can be achieved by barding. 
C)  Seasoning prior to heating may improve flavor if the seasoning becomes part of the crust. 
D)  Basting meat helps it retain both moisture and flavor.

Question 9

Connective tissue in the animal and ultimately in the meat is part of

Accepted Answer

A)  adipose tissue, which acts as the "glue" for muscle fibers. 
B)  collagen, adenosine triphosphate, and lignin. 
C)  elastin, which is related to reticulin and holds muscles to tendons. 
D)  tendons and ligaments and the "glue" that holds muscle cells together. 
A)  adipose tissue, which acts as the "glue" for muscle fibers. 
B)  collagen, adenosine triphosphate, and lignin. 
C)  elastin, which is related to reticulin and holds muscles to tendons. 
D)  tendons and ligaments and the "glue" that holds muscle cells together.

Question 10

Bones in a cut of meat serve as landmarks for identifying the various cuts from a carcass.

Accepted Answer

A) True 
 B)False

Question 11

A major source of beef in the United States is _____, male cattle that are castrated when young.

Accepted Answer

A)  bulls 
B)  heifers 
C)  cows 
D)  steers 
A)  bulls 
B)  heifers 
C)  cows 
D)  steers

Question 12

_____ is tough and fibrous, but converts to a gel when exposed to moist heat.

Accepted Answer

A)  Elastin 
B)  Collagen 
C)  Reticulin 
D)  all of the above 
A)  Elastin 
B)  Collagen 
C)  Reticulin 
D)  all of the above

Question 13

Which of the following bones will be identified with the sirloin cut of meat?

Accepted Answer

A)  backbone, rib bone, T-bone 
B)  arm bone, blade bone 
C)  pin bone, flat bone, wedge bone 
D)  round bone, breast and rib bones 
A)  backbone, rib bone, T-bone 
B)  arm bone, blade bone 
C)  pin bone, flat bone, wedge bone 
D)  round bone, breast and rib bones

Question 14

The _____ made inspection mandatory for all meat crossing state lines or entering the United States through foreign commerce.

Accepted Answer

A)  USDA Food Safety and Inspection Service 
B)  Federal Meat Inspection Act of 1906 
C)  Wholesale Meat Act of 1967 
D)  Hazard Analysis Critical Control Point (HACCP) System 
A)  USDA Food Safety and Inspection Service 
B)  Federal Meat Inspection Act of 1906 
C)  Wholesale Meat Act of 1967 
D)  Hazard Analysis Critical Control Point (HACCP) System

Question 15

Meat from herbivores serves as an important source of _____ in the North American diet.

Accepted Answer

A)  carbohydrates 
B)  complete proteins 
C)  fiber 
D)  incomplete proteins 
A)  carbohydrates 
B)  complete proteins 
C)  fiber 
D)  incomplete proteins

Question 16

Which of the following statements is false?

Accepted Answer

A)  Bulls are castrated when young so that they will gain weight quickly. 
B)  Stag meat is typically used for processed meats and pet foods. 
C)  The meat from cows is less desirable than that from steers or heifers. 
D)  Calves' meat is also referred to as "baby beef." 
A)  Bulls are castrated when young so that they will gain weight quickly. 
B)  Stag meat is typically used for processed meats and pet foods. 
C)  The meat from cows is less desirable than that from steers or heifers. 
D)  Calves' meat is also referred to as "baby beef."

Question 17

You cooked a beautiful cut of meat from the shoulder of a steer and now, as you are sitting down and eating dinner, you feel small, rubbery bits in your mouth as you chew your meat.Why is this affecting the tenderness and your enjoyment of this piece of meat?

Accepted Answer

A)  The shoulder cut should have been cooked by a moist-heat cookery method. 
B)  The shoulder cut should have been cooked by a dry-heat cookery method. 
C)  You neglected to remove the collagen before cooking. 
D)  You neglected to remove the elastin before cooking. 
E)  You neglected to remove the reticulin before cooking. 
A)  The shoulder cut should have been cooked by a moist-heat cookery method. 
B)  The shoulder cut should have been cooked by a dry-heat cookery method. 
C)  You neglected to remove the collagen before cooking. 
D)  You neglected to remove the elastin before cooking. 
E)  You neglected to remove the reticulin before cooking.

Question 18

Which of the following statements is false?

Accepted Answer

A)  Marbling in muscle appears as little white streaks or drops. 
B)  The animal's age, diet, and species affect the texture of fat. 
C)  Fat is white in younger animals and turns progressively more yellow in color as the animals age. 
D)  Feeding swine a diet containing fats that are primarily saturated will yield pork fat that is harder as compared to that from animals fed more polyunsaturated fats. 
E)  Lamb fat is very different from the hard, more brittle, and dense fat observed in beef. 
A)  Marbling in muscle appears as little white streaks or drops. 
B)  The animal's age, diet, and species affect the texture of fat. 
C)  Fat is white in younger animals and turns progressively more yellow in color as the animals age. 
D)  Feeding swine a diet containing fats that are primarily saturated will yield pork fat that is harder as compared to that from animals fed more polyunsaturated fats. 
E)  Lamb fat is very different from the hard, more brittle, and dense fat observed in beef.

Question 19

Processing methods for meat in the United States include canning, curing, smoking, and drying.

Accepted Answer

A) True 
 B)False

Question 20

One limitation of cooking in a microwave oven is that meats do not taste the same as when prepared by other methods, primarily because browning does not occur.

Accepted Answer

A) True 
 B)False

Exam 7: Meats

Beef from cattle is classified according to

When meat is heated, the muscle fiber proteins denature, unfold, coagulate, and toughen at around

Meat derives some of its flavor from _____ compounds called extractives.

What is the primary difference between lamb and mutton?

Cuts of meat high in connective tissue

Which of the following statements is true?

Which of the following is a cut of fatty tissue from a pig often used as a flavoring agent?

Which of the following statements about flavor enhancements is incorrect?

Connective tissue in the animal and ultimately in the meat is part of

Bones in a cut of meat serve as landmarks for identifying the various cuts from a carcass.

A major source of beef in the United States is _____, male cattle that are castrated when young.

_____ is tough and fibrous, but converts to a gel when exposed to moist heat.

Which of the following bones will be identified with the sirloin cut of meat?

The _____ made inspection mandatory for all meat crossing state lines or entering the United States through foreign commerce.

Meat from herbivores serves as an important source of _____ in the North American diet.

Which of the following statements is false?

You cooked a beautiful cut of meat from the shoulder of a steer and now, as you are sitting down and eating dinner, you feel small, rubbery bits in your mouth as you chew your meat.Why is this affecting the tenderness and your enjoyment of this piece of meat?

Which of the following statements is false?

Processing methods for meat in the United States include canning, curing, smoking, and drying.

One limitation of cooking in a microwave oven is that meats do not taste the same as when prepared by other methods, primarily because browning does not occur.

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