Question 1

The most abundant protein in connective tissue is

Accepted Answer

A)  collagen. 
B)  elastin. 
C)  reticulin. 
D)  mucopolysaccharide. 
A)  collagen. 
B)  elastin. 
C)  reticulin. 
D)  mucopolysaccharide.

Question 2

Meats are best refrigerated between 32 degrees F and 36 degrees F and stored in the coldest part of the refrigerator.

Accepted Answer

A) True 
 B)False

Question 3

Liver should be salted before it is sautéed or else it will toughen and shrivel.

Accepted Answer

A) True 
 B)False

Question 4

In general, it usually takes 12 to 15 minutes of roasting time for every pound of meat.

Accepted Answer

A) True 
 B)False

Question 5

During cooking, at what temperature does connective tissue shrink while moisture is lost and the meat appears pinkish-brown and visibly loses juices?

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 6

Matching
Definition choices:
-myoglobin

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 7

Veal is meat from

Accepted Answer

A)  beef calves between the ages of three weeks and three months. 
B)  swine between the ages of three weeks and three months. 
C)  lambs under three years of age. 
D)  beef heifers under the age of three months. 
A)  beef calves between the ages of three weeks and three months. 
B)  swine between the ages of three weeks and three months. 
C)  lambs under three years of age. 
D)  beef heifers under the age of three months.

Question 8

The factor that has the greatest impact on the tenderness of meat is the location of the muscle on the animal.

Accepted Answer

A) True 
 B)False

Question 9

Which of the following pigments in fresh meat is brownish-red in color?

Accepted Answer

A)  myoglobin 
B)  metmyglobin 
C)  oxymyoglobin 
D)  nitrosylmyoglobin 
A)  myoglobin 
B)  metmyglobin 
C)  oxymyoglobin 
D)  nitrosylmyoglobin

Question 10

Microwave ovens should not be used for thawing and reheating leftovers.

Accepted Answer

A) True 
 B)False

Question 11

When broiling thick steaks or those to be well done, the door of an electric oven should be left open while a gas broiler door should be left closed.

Accepted Answer

A) True 
 B)False

Question 12

Frozen meat should be wrapped and stored at 32 degrees F or lower for a maximum of 18 months.

Accepted Answer

A) True 
 B)False

Question 13

Which of the following statements regarding meat preparation is false?

Accepted Answer

A)  Surface moisture on meat should be wiped before cooking. 
B)  For best results, frozen meats should be thoroughly thawed at room temperature before cooking. 
C)  A frozen roast may take up to three times longer to prepare than a thawed roast. 
D)  Frozen cuts are more difficult to heat evenly and the center may remain frozen even though the outside looks perfectly done. 
E)  all of the above answers are correct 
A)  Surface moisture on meat should be wiped before cooking. 
B)  For best results, frozen meats should be thoroughly thawed at room temperature before cooking. 
C)  A frozen roast may take up to three times longer to prepare than a thawed roast. 
D)  Frozen cuts are more difficult to heat evenly and the center may remain frozen even though the outside looks perfectly done. 
E)  all of the above answers are correct

Question 14

Which of the following statements about searing meat is true?

Accepted Answer

A)  Searing decreases the flavor of meat. 
B)  Searing will help to keep the juices inside a piece of meat as it cooks. 
C)  To sear, place the meat in a cold pan on the stove and slowly increase the heat until the meat begins to caramelize on the outside. 
D)  Trying to move the meat too early in the searing process will destroy the crust formation. 
A)  Searing decreases the flavor of meat. 
B)  Searing will help to keep the juices inside a piece of meat as it cooks. 
C)  To sear, place the meat in a cold pan on the stove and slowly increase the heat until the meat begins to caramelize on the outside. 
D)  Trying to move the meat too early in the searing process will destroy the crust formation.

Question 15

Regarding slaughter conditions,

Accepted Answer

A)  if an animal is under stress, its muscle cells obtain extra oxygen. 
B)  if cells switch to aerobic energy sources, which produce lactic acid, this causes the pH to become more alkaline. 
C)  if glycogen stores are depleted before death, insufficient lactic acid will be produced during rigor mortis. 
D)  none of the above answers is correct 
A)  if an animal is under stress, its muscle cells obtain extra oxygen. 
B)  if cells switch to aerobic energy sources, which produce lactic acid, this causes the pH to become more alkaline. 
C)  if glycogen stores are depleted before death, insufficient lactic acid will be produced during rigor mortis. 
D)  none of the above answers is correct

Question 16

Exposing meat to high temperatures for too long of a time period will do all of the following except

Accepted Answer

A)  lengthen muscle fibers. 
B)  denature proteins. 
C)  cause meat to dehydrate. 
D)  all of the above answers are correct 
A)  lengthen muscle fibers. 
B)  denature proteins. 
C)  cause meat to dehydrate. 
D)  all of the above answers are correct

Exam 7: Meats

The most abundant protein in connective tissue is

Meats are best refrigerated between 32 degrees F and 36 degrees F and stored in the coldest part of the refrigerator.

Liver should be salted before it is sautéed or else it will toughen and shrivel.

In general, it usually takes 12 to 15 minutes of roasting time for every pound of meat.

During cooking, at what temperature does connective tissue shrink while moisture is lost and the meat appears pinkish-brown and visibly loses juices?

Matching Definition choices: -myoglobin

Veal is meat from

The factor that has the greatest impact on the tenderness of meat is the location of the muscle on the animal.

Which of the following pigments in fresh meat is brownish-red in color?

Microwave ovens should not be used for thawing and reheating leftovers.

When broiling thick steaks or those to be well done, the door of an electric oven should be left open while a gas broiler door should be left closed.

Frozen meat should be wrapped and stored at 32 degrees F or lower for a maximum of 18 months.

Which of the following statements regarding meat preparation is false?

Which of the following statements about searing meat is true?

Regarding slaughter conditions,

Exposing meat to high temperatures for too long of a time period will do all of the following except

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