Exam 12: Meat, Fish, and Poultry

Fruit should be added to a gelatin mold at the time it is prepared and then allowed to congeal.

The psoas major is the:

"Mad cow disease," the common name for bovine spongiform encephalopathy, is a potential health problem that requires international cooperation to prevent its spread.

When meats are broiled, conversion of collagen has more influence on tenderness than does denaturation of muscle protein.

The first step in preparing unflavored, granular gelatin is to:

Meats prepared to conform to dietary laws of Jews and Muslims are identified, respectively, as:

The soy product that has been fermented for as long as 3 years is called soymilk.

The apparent juiciness of meat is related to"

The connective tissue in fish is:

Why does the meat of young animals not show much marbling?

Explain how muscle contraction takes place and how it affects the tenderness of meat.

Enzymes sprinkled on the surface of meat cause some tenderizing:

Gelatin is manufactured from collagen.

Muscle contraction involves the shortening of the sarcomere from Z band to Z band.

Frozen fish may be dry, tough, and tasteless because:

The energy for muscle contraction comes from:

All of the following are forms of mechanical tenderization of meat except:

Sarcolemma is the connective tissue surrounding a muscle bundle.

The meat fat influences the flavor of the species.

Drip cooking losses are made up of: