Question 1

Which of the following is not a method of aging meats?

Accepted Answer

A) rigor mortis 
B) dry, fast or wet 
C) vacuum 
D) none of the above because all of the answers are methods of aging meats 
A) rigor mortis 
B) dry, fast or wet 
C) vacuum 
D) none of the above because all of the answers are methods of aging meats

Question 2

Connective tissue in the animal and ultimately in the meat is

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, 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, ligaments, and the "glue" that holds muscle cells together.

Question 3

What part of the composition of meat influences the preparation method chosen for a particular cut of meat? What happens to this component upon heating?

Accepted Answer

The composition of meat that influences

Question 4

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 5

Which of the following statements about flavor enhancements is incorrect?

Accepted Answer

A) All professional chefs recommend that when using salt, it 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 when using salt, it 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 6

Yield grades are the USDA standards for beef, veal, lamb, and mutton

Accepted Answer

A) True 
 B)False

Question 7

Definition choices:
-carryover cooking

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) the acronym for the flavor that develops in meat upon storage and reheating 
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) the acronym for the flavor that develops in meat upon storage and reheating

Question 8

There is a difference of opinion among some professional chefs about salting meat before cooking the meat Why is there some question over it? What is your opinion?

Accepted Answer

The answer of There is a difference of opinion among...

Question 9

Which of the following statements is false regarding carryover cooking?

Accepted Answer

A) Carryover cooking can result in an average temperature increase of 10 to 15 degrees F for average-sized roasts and up to a 25 degree F increase for very large roasts. 
B) Meat cooked at a high temperature such as 375 to 400 degrees F will experience only minimal carryover cooking. 
C) Depending on their size, roasts should be allowed to stand for 15 to 30 minutes in order to distribute the heat and juices. 
D) All of the above statements are true 
A) Carryover cooking can result in an average temperature increase of 10 to 15 degrees F for average-sized roasts and up to a 25 degree F increase for very large roasts. 
B) Meat cooked at a high temperature such as 375 to 400 degrees F will experience only minimal carryover cooking. 
C) Depending on their size, roasts should be allowed to stand for 15 to 30 minutes in order to distribute the heat and juices. 
D) All of the above statements are true

Question 10

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

Accepted Answer

A) True 
 B)False

Question 11

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 12

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

Accepted Answer

A) True 
 B)False

Question 13

Microwave ovens should not be used for thawing and reheating leftovers

Accepted Answer

A) True 
 B)False

Question 14

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) a poor-quality meat will result if all the glycogen has already been converted to lactic acid prior to slaughter. 
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) a poor-quality meat will result if all the glycogen has already been converted to lactic acid prior to slaughter. 
D) none of the above answers is correct

Question 15

Fricassees are stews in which the meat is first browned in fat and then served in its own cooking liquid, thickened or not, as desired

Accepted Answer

A) True 
 B)False

Question 16

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 17

The primary difference between lamb and mutton is that

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 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 mutton; there is no difference.

Question 18

Beef from cattle is classified according to

Accepted Answer

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

Question 19

Variety meats are meats from other cuisines served as an entrée

Accepted Answer

A) True 
 B)False

Question 20

Yellow marrow

Accepted Answer

A) does not supply a lot of flavor. 
B) contains many blood vessels. 
C) is found in the short bones. 
D) is found in the long bones. 
E) is the hard fatty material found in the center of most bones. 
A) does not supply a lot of flavor. 
B) contains many blood vessels. 
C) is found in the short bones. 
D) is found in the long bones. 
E) is the hard fatty material found in the center of most bones.

Exam 7: Meat

Which of the following is not a method of aging meats?

Connective tissue in the animal and ultimately in the meat is

What part of the composition of meat influences the preparation method chosen for a particular cut of meat? What happens to this component upon heating?

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 about flavor enhancements is incorrect?

Yield grades are the USDA standards for beef, veal, lamb, and mutton

Definition choices: -carryover cooking

There is a difference of opinion among some professional chefs about salting meat before cooking the meat Why is there some question over it? What is your opinion?

Which of the following statements is false regarding carryover cooking?

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

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

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

Microwave ovens should not be used for thawing and reheating leftovers

Regarding slaughter conditions,

Fricassees are stews in which the meat is first browned in fat and then served in its own cooking liquid, thickened or not, as desired

Meat derives some of its flavor from _____ compounds called extractives

The primary difference between lamb and mutton is that

Beef from cattle is classified according to

Variety meats are meats from other cuisines served as an entrée

Yellow marrow

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