Question 1

The protein in connective tissue that occurs in ligaments is:

Accepted Answer

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

Question 2

Shellfish are divided into mollusks and crustaceas.

Accepted Answer

A) True 
 B)False

Question 3

The gelatinous material that collects in the pan when pot roast has been braised for a long time is comparable to the gelatin used in making gelatin gels.

Accepted Answer

A) True 
 B)False

Question 4

The main purpose of cooking fish is to:

Accepted Answer

A)  Soften connective tissue 
B)  Soften muscle protein 
C)  Convert collagen to gelatin 
D)  Sear the outer layer only 
E)  Denature muscle protein only to the extent that occurs while heating fish to serving temperature 
A)  Soften connective tissue 
B)  Soften muscle protein 
C)  Convert collagen to gelatin 
D)  Sear the outer layer only 
E)  Denature muscle protein only to the extent that occurs while heating fish to serving temperature

Question 5

Fish fibers are called myotomes which are connected to sheets of connective tissue (mycomatta).

Accepted Answer

A) True 
 B)False

Question 6

Dry heat for long cooking periods at low oven temperatures can be used even for less tender cuts of meat.

Accepted Answer

A) True 
 B)False

Question 7

Fish is done when the muscle fibers flake.

Accepted Answer

A) True 
 B)False

Question 8

Do you think consumers will accept vacuum packaged meat at the supermarket?
Why or why not? What would be the advantages of vacuum packed meat?

Accepted Answer

[Vacuum packed meat protects/e

Question 9

During rigor, a chemical change in color may take place resulting in dark cutting meat. The change is related to:

Accepted Answer

A)  Amount of glycogen in the muscle at slaughter 
B)  High lactic acid production 
C)  Rapid drop in pH 
D)  Temperature at which the meat is held 
E)  A and D 
A)  Amount of glycogen in the muscle at slaughter 
B)  High lactic acid production 
C)  Rapid drop in pH 
D)  Temperature at which the meat is held 
E)  A and D

Question 10

The two major categories of proteins in muscles are:

Accepted Answer

A)  Actin and myosin 
B)  Collagen and elastin 
C)  Casein and whey 
D)  Lactalbumen and lactoglobin 
E)  Myoglobin and oxymyoglobin 
A)  Actin and myosin 
B)  Collagen and elastin 
C)  Casein and whey 
D)  Lactalbumen and lactoglobin 
E)  Myoglobin and oxymyoglobin

Question 11

Gelation is the formation of a gel from a sol.

Accepted Answer

A) True 
 B)False

Question 12

Adding soy protein to ground beef increases drip loss.

Accepted Answer

A) True 
 B)False

Question 13

Elastin is the connective tissue that is resistant to heat.

Accepted Answer

A) True 
 B)False

Question 14

The myoglobin pigment consists of four pyrrole rings linked to a central molecule of magnesium.

Accepted Answer

A) True 
 B)False

Question 15

Soy protein products can add variety and texture plus good quality protein to a person's diet.

Accepted Answer

A) True 
 B)False

Question 16

Just as in cooking red meat, cooking poultry to a high internal temperature results in less juicy meat.

Accepted Answer

A) True 
 B)False

Question 17

In cured meats, myoglobin unites with:

Accepted Answer

A)  Nitrate 
B)  Nitrite 
C)  Nitrosamine 
D)  Nitrogen 
E)  Nitric oxide 
A)  Nitrate 
B)  Nitrite 
C)  Nitrosamine 
D)  Nitrogen 
E)  Nitric oxide

The protein in connective tissue that occurs in ligaments is:

Shellfish are divided into mollusks and crustaceas.

The gelatinous material that collects in the pan when pot roast has been braised for a long time is comparable to the gelatin used in making gelatin gels.

The main purpose of cooking fish is to:

Fish fibers are called myotomes which are connected to sheets of connective tissue (mycomatta).

Dry heat for long cooking periods at low oven temperatures can be used even for less tender cuts of meat.

Fish is done when the muscle fibers flake.

Do you think consumers will accept vacuum packaged meat at the supermarket? Why or why not? What would be the advantages of vacuum packed meat?

During rigor, a chemical change in color may take place resulting in dark cutting meat. The change is related to:

The two major categories of proteins in muscles are:

Gelation is the formation of a gel from a sol.

Adding soy protein to ground beef increases drip loss.

Elastin is the connective tissue that is resistant to heat.

The myoglobin pigment consists of four pyrrole rings linked to a central molecule of magnesium.

Soy protein products can add variety and texture plus good quality protein to a person's diet.

Just as in cooking red meat, cooking poultry to a high internal temperature results in less juicy meat.

In cured meats, myoglobin unites with:

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Exam 12: Meat, Fish, and Poultry

The protein in connective tissue that occurs in ligaments is:

Shellfish are divided into mollusks and crustaceas.

The gelatinous material that collects in the pan when pot roast has been braised for a long time is comparable to the gelatin used in making gelatin gels.

The main purpose of cooking fish is to:

Fish fibers are called myotomes which are connected to sheets of connective tissue (mycomatta).

Dry heat for long cooking periods at low oven temperatures can be used even for less tender cuts of meat.

Fish is done when the muscle fibers flake.

Do you think consumers will accept vacuum packaged meat at the supermarket? Why or why not? What would be the advantages of vacuum packed meat?

During rigor, a chemical change in color may take place resulting in dark cutting meat. The change is related to:

The two major categories of proteins in muscles are:

Gelation is the formation of a gel from a sol.

Adding soy protein to ground beef increases drip loss.

Elastin is the connective tissue that is resistant to heat.

The myoglobin pigment consists of four pyrrole rings linked to a central molecule of magnesium.

Soy protein products can add variety and texture plus good quality protein to a person's diet.

Just as in cooking red meat, cooking poultry to a high internal temperature results in less juicy meat.

In cured meats, myoglobin unites with:

Todays Food Scene

Water

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

Sensory Evaluation

Objective Evaluation

Filters