Question 1

A moist heat method of cooking is

Accepted Answer

A)  Broiling 
B)  Deep fat frying 
C)  Pan-frying 
D)  Roasting in cooking bag 
E)  Roasting uncovered in oven 
A)  Broiling 
B)  Deep fat frying 
C)  Pan-frying 
D)  Roasting in cooking bag 
E)  Roasting uncovered in oven D

Question 2

ATP catalyzes formation of actomyosin from actin and myosin in muscle tissue.

Accepted Answer

A) True 
 B)False  True

Question 3

Development of "off-flavor" in meat is more rapid in cooked meat than raw meat.

Accepted Answer

A) True 
 B)False  True

Question 4

The protein that may affect tenderness if cooked with moist heat for a long time is:

Accepted Answer

A)  Actin 
B)  Casein 
C)  Collagen 
D)  Elastin 
E)  Myosin 
A)  Actin 
B)  Casein 
C)  Collagen 
D)  Elastin 
E)  Myosin

Question 5

The intermediate seafood product used to make structured seafood products is soyfish.

Accepted Answer

A) True 
 B)False

Question 6

Fish may be cooked by either dry or moist heat because:

Accepted Answer

A)  Collagen is hydrolyzed to gelatin 
B)  Fish contains little connective tissue 
C)  Fish muscles are short and tender 
D)  Fish protein is stable to heat 
E)  Muscle fibers flake easily 
A)  Collagen is hydrolyzed to gelatin 
B)  Fish contains little connective tissue 
C)  Fish muscles are short and tender 
D)  Fish protein is stable to heat 
E)  Muscle fibers flake easily

Question 7

It is not necessary for meat to stand after forking in meat tenderizer because:

Accepted Answer

A)  Circulatory system carries enzyme throughout the carcass 
B)  Too much tenderizing makes meat mushy 
C)  Papain is not active at room temperature 
D)  Papain tenderizes meat instantaneously 
E)  None of the above 
A)  Circulatory system carries enzyme throughout the carcass 
B)  Too much tenderizing makes meat mushy 
C)  Papain is not active at room temperature 
D)  Papain tenderizes meat instantaneously 
E)  None of the above

Question 8

Skeletal muscle fibers are long, tapering, multinucleated cells.

Accepted Answer

A) True 
 B)False

Question 9

For preparation of a gelatin whip, first congeal the gelatin to the consistency of thick egg whites.

Accepted Answer

A) True 
 B)False

Question 10

Acid ingredients weaken a gelatin gel.

Accepted Answer

A) True 
 B)False

Question 11

Meat with a predominance of oxymyoglobin in the center of the muscle after cooking is considered:

Accepted Answer

A)  Medium 
B)  Medium-wele 
C)  Rare 
D)  Raw 
E)  Well-done 
A)  Medium 
B)  Medium-wele 
C)  Rare 
D)  Raw 
E)  Well-done

Question 12

During rigor mortis, the pH of the carcass:

Accepted Answer

A)  Rises abruptly to 9.0 before dropping 
B)  Decreases as sodium carbonate forms 
C)  Drops as lactic acid forms from glycogen 
D)  Drops as glycogen is formed from lactic acid 
E)  None of these 
A)  Rises abruptly to 9.0 before dropping 
B)  Decreases as sodium carbonate forms 
C)  Drops as lactic acid forms from glycogen 
D)  Drops as glycogen is formed from lactic acid 
E)  None of these

Question 13

Collagen is classified as a

Accepted Answer

A)  Mucopolysaccharide 
B)  Fibrous protein 
C)  Globular protein 
D)  Polysaccharide 
E)  Monosaccharide 
A)  Mucopolysaccharide 
B)  Fibrous protein 
C)  Globular protein 
D)  Polysaccharide 
E)  Monosaccharide

Question 14

If meat from a steer carcass is cooked soon after slaughter, it will be:

Accepted Answer

A)  Juicy, because the WHC is increased and the meat loses little water on cooking 
B)  Shrunken as muscle fibers contract 
C)  Tender, because the higher the temperature, the shorter the time carcass is in rigor 
D)  A and C 
E)  None of the above 
A)  Juicy, because the WHC is increased and the meat loses little water on cooking 
B)  Shrunken as muscle fibers contract 
C)  Tender, because the higher the temperature, the shorter the time carcass is in rigor 
D)  A and C 
E)  None of the above

Question 15

Pineapple (fresh or frozen) does not allow gelation because:

Accepted Answer

A)  Bromelain, a proteinase, breaks down gelatin 
B)  It is too cold and decreases the temperature rapidly so a gel does not form 
C)  It tenderized the gel and requires more gelatin for gelation 
D)  Papain hydrolyzes the protein 
E)  The acid content is too great and decreases pH 
A)  Bromelain, a proteinase, breaks down gelatin 
B)  It is too cold and decreases the temperature rapidly so a gel does not form 
C)  It tenderized the gel and requires more gelatin for gelation 
D)  Papain hydrolyzes the protein 
E)  The acid content is too great and decreases pH

Question 16

A yield grade for pork indicates the:

Accepted Answer

A)  Amount of fat laid down as marbling 
B)  Number of ounces in a meat serving 
C)  Number of people who can be served from one pound of meat, 
D)  Proportion of lean meat in the carcass 
E)  Quality of the meat 
A)  Amount of fat laid down as marbling 
B)  Number of ounces in a meat serving 
C)  Number of people who can be served from one pound of meat, 
D)  Proportion of lean meat in the carcass 
E)  Quality of the meat

Question 17

Myofibrils are embedded in the

Accepted Answer

A)  Ground substance 
B)  Perimysium 
C)  Reticulin 
D)  Sarcolemma 
E)  Sarcoplasm 
A)  Ground substance 
B)  Perimysium 
C)  Reticulin 
D)  Sarcolemma 
E)  Sarcoplasm

Question 18

The fat content in poultry is greater in:

Accepted Answer

A)  Chickens as opposed to ducks 
B)  Dark meat as opposed to light 
C)  Fryers as opposed to stewing hens 
D)  Young birds as opposed to older birds 
E)  None of the above 
A)  Chickens as opposed to ducks 
B)  Dark meat as opposed to light 
C)  Fryers as opposed to stewing hens 
D)  Young birds as opposed to older birds 
E)  None of the above

Question 19

A rib steak is more tender than a chuck steak because:

Accepted Answer

A)  More collagen is present in the rib 
B)  The bone is more regular in shape 
C)  The fat content is lower 
D)  The rib muscle is exercised less 
E)  C and D 
A)  More collagen is present in the rib 
B)  The bone is more regular in shape 
C)  The fat content is lower 
D)  The rib muscle is exercised less 
E)  C and D

Question 20

The connective tissue surrounding the complete muscle, including the many bundles of fibers is the:

Accepted Answer

A)  Sarcolemma 
B)  Fasciculi 
C)  Endomysium 
D)  Epimysium 
E)  Elastin 
A)  Sarcolemma 
B)  Fasciculi 
C)  Endomysium 
D)  Epimysium 
E)  Elastin

Exam 12: Meat, Fish, and Poultry

A moist heat method of cooking is

ATP catalyzes formation of actomyosin from actin and myosin in muscle tissue.

Development of "off-flavor" in meat is more rapid in cooked meat than raw meat.

The protein that may affect tenderness if cooked with moist heat for a long time is:

The intermediate seafood product used to make structured seafood products is soyfish.

Fish may be cooked by either dry or moist heat because:

It is not necessary for meat to stand after forking in meat tenderizer because:

Skeletal muscle fibers are long, tapering, multinucleated cells.

For preparation of a gelatin whip, first congeal the gelatin to the consistency of thick egg whites.

Acid ingredients weaken a gelatin gel.

Meat with a predominance of oxymyoglobin in the center of the muscle after cooking is considered:

During rigor mortis, the pH of the carcass:

Collagen is classified as a

If meat from a steer carcass is cooked soon after slaughter, it will be:

Pineapple (fresh or frozen) does not allow gelation because:

A yield grade for pork indicates the:

Myofibrils are embedded in the

The fat content in poultry is greater in:

A rib steak is more tender than a chuck steak because:

The connective tissue surrounding the complete muscle, including the many bundles of fibers is the:

Todays Food Scene

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Physical Aspects of Food Preparation

Overview of Carbohydrates

Monosaccharides, Disaccharides, and Sweeteners

Starch

Vegetables and Fruit

Overview of Fats and Oils

Fats and Oils in Food Products

Overview of Proteins

Milk and Milk Products

Eggs

Dimensions of Baking

Baking Applications

Food Safety: Concerns and Controls

Food Preservation

Food Additives

The Research Process

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